A VOTE FOR ME IS A VOTE FOR CHEESE!
Beth entered a “scholarship” competition to have Culture Magazine and Sartori Cheese pay for her to take the Certified Cheese Professional exam. She made the finals (top 5 entries) and now we’re depending on you! Yes, we’re asking for your vote in another cheesy online competition – but we promise it will only take a moment.
The Certified Cheese Professional certification (CCP) is like the cheesy version of the sommelier certification. Beth has been wanting to take the exam for a few years, but it’s pretty expensive. So if you click and vote and she takes the exam for free, that’s more money that we can spend on buying cheese for you! Thanks a million!
Vote here: http://bit.ly/1EbFYGg
Brewers have been experimenting with aging beers in liquor barrels for a while now, but Gigantic Pipewrench is the first one we’ve seen aged in gin barrels. The lingering botanical flavors and aromas from the wooden Ransom Old Tom gin barrels blend with citrusy and piney hops for a really fantastic double IPA. This is a limited edition beer so get it while you can!
We just received a big delivery of 16-oz cans from Evil Twin, including Citra Sunshine Slacker (session IPA), Low Life (hoppy pils) and Falco (classic American IPA). We got a pretty decent deal on these tall boys and we’re passing the savings along to you – pretty sure you won’t find a better price on these in NYC.
Bell’s Oberon is back! It’s a sign that spring is really on the way, and we’ll all be enjoying this lightly hopped pale wheat ale in the sunshine soon.
The new cheeses from New York’s Cochran Farm 1790 first arrived in our case last month, with the fabulously creamy, goaty, lightly aged wonder called St. Johnsville. This month marks the addition of another Cochran cheese: Mohawk Mist, a very young, tangy and fresh-tasting goat’s milk round. Perfect for breakfast, perhaps with a little jam on She Wolf sourdough toast.
We’re also loving Anabasque, a new aged sheep’s milk cheese from Landmark Creamery in Wisconsin. As its name suggests, it is inspired by the Basque cheeses of France and Spain, and it captures their sweet, subtle and nutty flavors, while presenting a beautifully mottled, earthy, natural rind.
MONTHLY WINE & CHEESE NIGHTS AT ADELINA’S
On the 3rd Wednesday of each month, we’re teaming up with our friends at Adelina’s wine bar and cafe for a special night of wine and cheese. Each month will feature a different flight of 4 specially paired wines and cheeses. Our next tasting adventure takes place on Wednesday, April 15, from 5 PM until they sell out. Adelina’s is just down the avenue at 159 Greenpoint Ave.
There’s still room for more subscribers in the spring-summer Lancaster Farm Fresh Co-op CSA program. Weekly deliveries of Pennsylvania-grown organic food will begin in late May, and options include vegetables, fruit, herbs, flowers, eggs and meat. For more information or to sign up, visit http://lancasterfarmfresh.com
We’re also working on becoming a host for a monthly meat share program from Herondale Farm in upstate New York. Once we get 20 subscribers signed up, it’s a go. The monthly meat share can include beef, pork, chicken or even lamb. For more information visit http://herondalefarm.com and download a subscription form at http://herondalefarm.com/csa/