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Thanksgiving Discount, Tomme de Brebis St Georges, Red Leicester, Thanksgiving Hours
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open tues-fri 11 - 7pm, sat 10-7 pm, sun 12-5pm
Thanksgiving Online Pre-Order Discount
Thanksgiving is rapidly approaching - where did November go?

If you're planning your Thanksgiving meal, humble or extravagant, then take advantage of our pre-order discount for your cheese & charcuterie.

If you order online, before the end of day on Tuesday 19th November (next Tuesday), use the code THX2019, for a 10% discount on all items in your basket (gift boxes, baskets and cards excluded).

Your pre-order will then be ready for you to pick up during Thanksgiving week, from 23rd November to 27th November.

Save money, skip the queue, what's not to love? 
 
Tomme de Brebis Saint Georges
The Tomme de Brebis Saint Georges is named after the town of Saint Georges in the Auvergne, in which the cheese is made. 

The pasteurised milk of the flocks of sheep from the fields around the town provide the milk. It's a rule for the cheese, but not a required 

The cheese is washed briefly and brushed heavily on the outside during its 4 to 6 months of ageing, giving a rough, grey natural rind, and a semi-firm slightly yielding white internal paste.

Tasting the cheese, you will find it a little similar to the French Ossau Iraty, but with some definite differences: there's a bit more yeastiness and fruitiness playing above the creamy and grassy body.

Quite delightful.
Sparkenhoe Red Leicester
Right in the Midlands of the UK, is the City of Leicester, perhaps best known outside the country as the recent under-dog winners of the English Premiership (soccer) and for it's eponymous cheese, Red Leicester.

Red Leicester has been around in some form since the Middle Ages, and was - like many traditional British cheeses - hit hard by rationing during WWII, so that the production of the cheese had to recover after the war - and it never fully did.

The Sparkenhoe Red Leicester at Boston Cheese Cellar, is made by husband and wife team, Jo and David Clarke using milk from their own herd. As a sign of their quality farming, each cow has name and a personality that is known to the Clarkes. 

Sparkenhoe is made with unpasteurized milk, and the making process produces a cheese which has a similar texture to a cheddar, but a touch more flaky.

The most notable feature is the red color of the interior, which is due to the use of the natural food dye, Annatto. This color does impart a slight nutty flavor on top of the intrinsic cheese flavor of a rich and buttery and yet clean tasting cheese.

An English Classic.
 
Thanksgiving Hours
During Thanksgiving week, we will have slightly adjusted hours:
 
Monday 25th: 2 - 7 pm
Tuesday 26th: 10 - 7 pm
Wednesday 27th: 10 - 7 pm
Thursday, Friday: CLOSED
Saturday 30th: 10 - 7 pm
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Boston Cheese Cellar · 18 Birch St · Roslindale, MA 02131 · USA