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Our Alp has arrived! Come in to sample our first cheeses from Alp Steiners Hohberg.
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open tues-fri 11 - 7pm, sat 10-7 pm, sun 12-5pm
Steiner's Hohberg cheese has arrived!
For 2019, Boston Cheese Cellar chose to adopt, and support an Alp, near the central Swiss city of Fribourg. There, 9 local dairy farmers graze their cows on the slopes of the Alp. They deliver their cow's milk daily to the cheesemakers Ruoti and Kevin, at Alpkäserei Gantrischli, from the windows which the father & son pair can see all of the dairy chalets in their valley.

Adam, owner of Boston Cheese Cellar,  had the chance to visit them this year, and learn more. You can read about it on our blog.


Alpkaserei Gantrischli make 3 cheeses on the Alp which they send over to the USA: Alpkäse, the traditional hard cheese which can be aged for up to two years; Raclette, a cheese designed for melting; Vacherin Fribourgeois, Switzerland's best kept secret, it melts, but it's also divine to eat straight. 
 
This week we received our first cheese of the year from the Alp: Raclette and the Alpkäse from 2018 (which has aged for an extra year).


The Raclette, a traditional Swiss & French melting cheese, is sticky on the outside, stinky and strong and tangy on the inside. 

The 2018 Alpkäse has a beautiful craggy brown rind, with a firm interior paste, which tastes beefy, herbaceous, and salty.

Two very different cheeses, one stunning Alp. Come by the shop to try them and learn more!
 
Grilled Cheese!
Summer really did disappear quickly!

We're here to keep you warm over the coming months with our legendary grilled cheese.

Each has layers of Swiss and Mozzarella, but you have a choice of Cheddar, Raclette or Chilli Raclette topping!
Cremeux du Lieu
Cremeux du lieu is made on the Swiss side of the Jura mountains - the mountains between France and Switzerland. These mountains are home to many classic cheeses, such as Comté, Tomme de Savoie, and Vacherin Mont d'Or.The Cremeux du Lieu is not as well known, but it's equally as good.


Cremeux du lieu is made from unpasteurised milk, which is very unusual for a soft cheese. What this means is that the Cremeux has a complex flavour not found in other pasteurised cheeses — there is creaminess and richness, but also a fabulous grassiness and slight salty tang.
New Winter Classes!
New class dates have been released to close out 2019:
• Cheesemaking First Steps on December 1st

• Hands on Mozzarella Making, December 15th

They make great early Holiday presents, so get a ticket before they sell out!
Coming Events
Join us for the final events this year!

Sat Nov 2nd: Celebrate Alp Steiners Hohberg Join us at Boston Cheese Cellar as we celebrate the end of the Alpine cheesemaking season, and the arrival of new cheese from the Alp. We will have prizes and traditional Swiss stories and music from the talented Gabriela Martina.

Sun Dec 1st: Cheesemaking First Steps. Learn the basics of cheesemaking, through understanding the science and art that gores into making every cheese. Make Queso Fresco and Ricotta throughout the evening.

Sun Dec 15th: Hands on Mozzarella Making. Join Adam as you make your own mozzarella at Boston Cheese Cellar, and learn the tips and tricks so that you can remake it at home!
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Boston Cheese Cellar · 18 Birch St · Roslindale, MA 02131 · USA