Cheese, Special Features, Uncategorized

Honey, have I got a cheese for you

Cancel all your plans for tomorrow—we’ve got a special tasting planned! And boy, am I excited for this one.

Tomorrow, we’re going to be featuring a brand new cheese that we just got in. I remember when it was delivered earlier in the week, my right-hand gal Olivia saw the wheels come in and was like, “OH MY GOSH THIS SOUNDS AMAZING.”

Indeed, amazing it is.

So just what is this new wonder, you might ask? It’s called Boer’n Trots, a firm honey goat cheese. Brought to us by one of the cheesy capitals of the world, Holland, the Image result for boer'n trots logoDutch have taken the incredibly classic pairing of honey and fresh chevre and turned it into a no-fuss, aged delight. Coming to us from a once-small farm, Kaamps Estate, the farmers use only the highest quality of milk from happy and well-cared-for free-range cows. Even through the farm’s growth into a much larger, well-run business, it continues to operate sustainably and using traditional practices. Cheeses are still made predominantly by hand using “day-fresh milk;” so the cows and goats are milked and then that milk is processed into cheese almost immediately.

White Kaamps Estate makes a variety of sweet and savory cheeses, Boer’n Trots is truly unique. Though some might be put off by the fact that it’s made with goat’s milk, I swear to you it’s worth the taste. In the beginning stages of production, a generous drizzling of honey is added to the curds, really taming down that familiar goat-y tang. Once the wheels are formed, they are also hand-washed in a honey mixture and aged to perfection for about 20 weeks. The result is a truly melt-in-your-mouth experience, with a slightly sweet note. Boer’n Trots is an incredible pairing for most white wines and IPAs and goes along beautifully with some rustic crackers or grain bread and salted nuts.

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Have I piqued your interest? I hope so, because we’re having a very special guest here tomorrow: Femke of Kaan’s Kaashandel Creamery in Holland. That’s right, you’ll get to taste this fabulous cheese from one of Holland’s very own, right here at Glen Rock Bottle King from 12pm – 3pm tomorrow Saturday, June 16th.

I do hope you’ll join us for a bite—see you there!!

* Be sure to check back next week for some photos from the tasting!

Cheese, Semi-soft / Semi-firm cheese, Special Features, Uncategorized

Red Apple’s Coffee Gouda – June Cheese of the Month

Gosh I feel like the time is just flying by—and so are the cheeses! We’ve had so many new fun and exciting items coming into our stores that it’s hard to keep up.

This month for our Cheese of the Month, we went for something a little bit different. While a lot of people are familiar with savory and classic cheeses, there is a whole other world out there full of unique flavors and more dessert-like cheeses. This month we’re giving you the best of both worlds: Red Apple’s Coffee Gouda.

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Now I know what you’re thinking, “Coffee and cheese?!” to which I would reply, “Of course coffee and cheese!” I’ve had my fair share of coffee-infused creations and I’ve got to tell you, it can really be quite a delicious pairing, and this Coffee Gouda is no exception. Like most of Red Apple’s cheeses, this gouda is rich and creamy but features caramel-brown marbling throughout it from the addition of the coffee. It really does taste reminiscent of a good ol’ cup of joe with a hint of mocha flavor.

One of the reasons I love this cheese is its versatility. Because its flavor has just that hint of chocolatey-coffee goodness yet still remains savory, it’s perfect on a cheese plate as an appetizer along with some other assortments, but it is also amazing on a dessert platter. Some slices of Coffee Gouda alongside your hot cappuccino and some honey roasted nuts? Yes, please!

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Like always when we feature a cheese, we’re offering this Wisconsin creation at an incredible price. Come in and try a taste of this new Cheese of the Month and take home a piece for just $3.99 !

Have you ever tried a coffee-infused cheese? Tell me about it in the comments!

*Check with your local Vineyard Market for availability and tastings.

Cheese, Semi-soft / Semi-firm cheese, Special Features, Uncategorized

Wood River Black Truffle Cheddar – May Cheese of the Month

Gosh, I love May.

Spring in finally in full swing, and the month is jam-packed with Cinco de Mayo, Mother’s Day, Memorial Day, and college graduations—and a brand new Cheese of the Month that is full of flavor: Wood River Creamery’s Cheddar with Black Truffles.

Image-1.jpgWood River Creamery is one of 200 farmer-owned dairies that is part of the Burnett Dairy Cooperative in Wisconsin. Started in June of 1896, Wood River Creamery specializes in creating a variety of award-winning cheeses with the help of Burnett Dairy’s Wisconsin Master Cheesemaker®, Bruce Willis.

Each cheese crafted by Wood River Creamery starts out with their unique original: Alpha’s Morning Sun. A new take on a classic, Alpha’s Morning Sun is an Alpine-style Cheddar that is buttery yet springy, and mild yet nutty with a slightly sweet finish, making it the perfect base for a number of different flavorings—including black summer truffles. This cheddar provides the perfect smoothness to mellow out the earthiness of the truffle while still letting its rustic flavor shine through. A medium-strength truffle cheese, this is a good one for eating alone or cooking into foods. And did I mention the price? Only $3.99 per piece!

Try our Cheese of the Month:

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  • in truffle mac & cheese
  • on a toasted flatbread with arugula and sauteed mushrooms
  • melted over a hearty burger
  • grated on top of crispy french fries
  • as the base for a truffle fondue or pasta sauce
  • in grilled cheese on hearty grain bread
  • on a cheese board with a drizzle of local honey & walnuts

Any way you want it, be sure to grab your Wood River Creamery Cheddar with Black Truffle at this unbeatable price—while supplies last!

* Check with your local Vineyard Market for availability.

Cheese, Special Features, Uncategorized

Special Feature – Dairy Farmers of Wisconsin

It’s officially May and for a while there, guys, I wasn’t sure the warm weather would ever be here to stay! But lucky for us, it looks like we’ve finally made it to Spring.

Last month was a crazy one, full of grilled cheesy goodness and some special features–but if you thought that April was jam-packed, wait until you see what we’ve got planned for May. For the next two months, Bottle King’s Vineyard Market is working with the Dairy Farmers of Wisconsin to feature three different Wisconsin dairies.

First formed in 1983, the Dairy Farmers of Wisconsin (DFW) was created as a means of promoting the dairy industry. For every 100 pounds of milk made and marketed in Wisconsin, 10 cents of the proceeds are passed along to the DFW to help promote Wisconsin-made dairy products, and an additional 5 cents goes towards nationwide dairy promotions. So far, I think we can all agree that their efforts have been paying off; after all, when we think of cheese in the U.S., who doesn’t automatically think of the “cheese capital” being Wisconsin? (hello, home of the Cheeseheads?)

“Say hello to the world’s most awarded cheeses. WISCONSIN CHEESE. What does it take to produce the world’s best cheese? It takes lush grasslands and a glacial water supply. It takes third- and fourth-generation cheesemakers, combining old-world tradition with new ideas, the highest standards and over 175 years of experience. Made with an intense pride and strong commitment to perfection only found in America’s Dairyland.”

– Dairy Farmers of Wisconsin
(formerly Wisconsin Milk Marketing Board, or WMMB)
Learn more about them here.

Wisconsin is known for its hardworking dairy farmers that have pioneered the cheese industry in America, giving us original staples such as Grand Cru® and Colby Jack cheeses, as well as high-quality American takes on European classics such as Cheddar and Gouda cheeses. Today, there are over 70 cheesemakers/creameries in Wisconsin producing the over 600 types of Wisconsin cheeses available in the market.

With the help of the DFW, I’m very excited to be giving some extra attention to three creameries over the next few weeks:

  1. Wood River Creamery of Burnett Dairy
  2. Sartori
  3. Red Apple Cheese

While Sartori and Red Apple Cheese are a couple of my tried and true cheese producers, Wood River Creamery is a new face in our cheese section, and I can’t wait to tell you more about them next week!

Be sure to check back next Friday to learn about Wood River Creamery and our latest Cheese of the Month for May–and trust me, you won’t want to miss this one.

What’s your favorite Wisconsin cheese? Let us know in the comments below!

Cheese, Food recipes, Gourmet Food, Recipes, Uncategorized

Day 3 – National Grilled Cheese Month

Didn’t I promise you I’d be back with another tasty treat this weekend?

Well, folks, patience is a virtue, for this grilled cheese may be the best yet. Traditionally I love making my grilled cheeses in a frying pan or cast-iron skillet. This time around, however, I had limited resources and opted for the toaster oven! The sandwich still gets that beautiful crisp on it AND there’s less clean-up—Where there’s a will, there’s a way, right?


“Cuban”-Inspired Grilled Cheese

For those that are unfamiliar, the traditional Cuban sandwich is made up of yellow mustard, sliced roast pork, ham, Swiss cheese, and dill pickles. We put a spin on this classic by swapping out the yellow mustard for some more rustic dijon, the meats for delicately divine prosciutto, and the Swiss cheese for the more rich and creamy Italian Fontina. The result is a gooey masterpiece of flavors and textures that’ll make you keep coming back for more.

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What you’ll need:

  • Crusty artisan bread—I used Il Forno’s Pane di Sesamo
  • about 3 tbsp Kozlik’s Dijon Mustard
  • 1 package Creminelli Sliced Prosciutto
  • 3 to 4 Natural Harvest Half Sour Pickles, sliced
  • 3/4 lb. Italian Fontina
  • Butter

What to do:

  • Slice 8 pieces of bread, about 1/2 inch thick.
  • Butter one side of each piece of bread.
  • Preheat toaster over (or conventional) to 375F.
    • Alternatively, preheat a cast-iron skillet or pan over medium heat.
  • Begin assembling the first sandwich. On the non-buttered side, start by spreading on a layer of Kozlik’s Dijon Mustard, followed by the sliced prosciutto, then the pickles, and lastly a generous amount of Italian Fontina
  • Close off your sandwich with another piece of bread, non-buttered side down. Repeat until all 4 sandwiches are prepped and ready for cooking.
  • Line a baking sheet with aluminum foil and place prepped sandwiches on it.
  • Put in the oven for about 4 to 5 minutes. Carefully pull the pan out and press down on all the sandwiches using another piece of foil or a grill press.
  • Put back in the oven and continue cooking until the bottoms are golden brown. Flip sandwiches and repeat until both sides of all sandwiches are golden brown and crispy.
  • Slice in half and serve immediately.
Cheese, Food recipes, Gourmet Food, Recipes, Uncategorized

Day 2 – National Grilled Cheese Month

Don’t tell me you thought I forgot about what month it is?

You didn’t really think I’d leave you hanging with just one delicious grilled cheese recipe, did you?

I. Would. Never.

Fret not, my dear cheese-lovers. I’ve got some back-to-back grilled-cheesy goodness lined up for you this weekend. And today, I think I may have found my new go-to favorite.


Jalapeño & Havarti Grilled Cheese

Havarti is a traditionally Danish cheese, and it’s one of my favorite cheeses for melting. It reminds me of a slightly bolder/tangier Monterey-Jack and goes incredibly well with a huge variety of additions (try it melted over grilled chicken and sautéed mushrooms). Like all good grilled cheeses, this one is perfectly crispy and satisfyingly gooey. The addition of marinated jalapeños adds that spicy heat that I’m a huge fan of, and the vinegar they’re marinated in gives the perfect bite of acidity. Of course, if you’re not a spicy fan feel free to swap out the jalapeños for roasted red peppers or even cherry peppers to make it your “go-to.”

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What you’ll need:

  • Crusty artisan bread—I used Il Forno’s Pane di Sesamo
  • 1/2 lb. Havarti, shredded
  • Marinated jalapeños (or sub mild peppers)
  • Butter

How to do it:

  • Slice 8 pieces of bread, about 1/2 inch thick.
  • Butter one side of each piece of bread.
  • Heat a cast-iron skillet or your favorite frying pan.
  • Begin assembling the first sandwich. On the non-buttered side, start by layering a generous amount of Havarti, followed by an even layer of jalapeño slices.
  • Close the sandwich with another piece of bread, non-buttered side down.
    • You want the buttered sides on the outside of the sandwich so they’re the sides touching the frying pan.
  • Repeat last two steps above until all sandwiches are ready to be cooked.
  • Begin cooking by carefully placing your assembled sandwich(es) in the hot pan over low-medium heat—you should hear a nice sizzle.
  • If you have a sandwich press, use it to press the sandwich down in the pan. This will smush everything together, letting the cheese melt more evenly and making the sandwich a bit flatter and more manageable (like a panini).
    • If you don’t have a sandwich press, you can also use a piece of aluminum foil and something else heavy—like another cast-iron skillet.
  • Check the underside of your sandwich and, when golden brown, flip it and repeat the step above, pressing the sandwich.
  • When both sides are golden brown, remove from pan.
  • Slice in half and serve immediately.
Cheese, Soft cheese, Uncategorized

Dorothy’s Comeback Cow

To all my washed-rind cheese lovers and newbies alike, I’ve got a special treat for you this week. A cheese never before seen in our Vineyard Markets has just made its way into our cheese cases, making a striking presentation with its beautiful shape and color.

And the taste is no exception.

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I present to you: Dorothy’s Comeback Cow. Now, you may be wondering, who is Dorothy? Growing up as a young farm girl in the 1930’s and working at her grandfather’s dairy farm–the first “European-style cheesery in the American Midwest”– Dorothy fell in love with the cows and the art of cheesemaking. After being denied admission to the University of Wisconsin because she was a female, Dorothy pursued her passion at Iowa State, becoming the first woman to earn a degree in dairy science–and also meeting her life partner, Jim.

Incorporating traditional techniques with new innovations, Dorothy and Jim pioneered  fantastic new cheeses, such as the Iowa-style Baby Swiss and domestic Feta. Passed along to the pair’s children and apprentices, Dorothy’s Cheese still lives on today in Lena, Illinois and continues to produce fantastic cheeses using classic techniques and high-quality Rbst-free milk.

dorothy's cheeseComeback Cow was named in honor of Dorothy’s devoted work ethic, often working “until the cows come home” to perfect her soft-ripened cheeses. Winner of the 2018 Sofi Award for Best New Cheese, Dorothy’s Comeback Cow is shaped into a mold resembling a  beautifully “freshly sprung” flower and is a washed rind cheese, giving it an orange hue and imparting a delightfully rustic earthy note. As a brie-style cheese, it is also incredibly buttery and smooth–how can you go wrong?

Fantastic in the morning with a freshly warmed croissant and some grapes, exquisite on rustic grain bread or fresh olive bread with a glass of Cabernet, and striking on any cheese board, Dorothy’s Comeback Cow is a treat you simply must try.