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Mardi Grass, Minger and Mozzarella!
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open tues-fri 11 - 7pm, sat 10-7 pm, sun 12-5pm
Mardi Grass: the Power of Ageing
Yes, you read that right: Mardi "Grass". But, don't let the dubious name of this cheese put you off: this is an example of the power of ageing. 

Mardi Grass is made by Samuel Traschel in the town of St Gallen, south east of Zurich, Switzerland. There he makes AOP Gruyère and Sbrinz. But Samuel was never completley satisfied with making just these AOP cheeses, so he took the recipe of Gruyère, made smaller wheels, and aged them for 18 months, and named it Mardi Grass to reflect that: it is made of whole milk (gras in French is fat); it is a 'hiding' a Gruyère (like a carnival mask); and that the cows only eat mountain hay and grass (just like AOP Gruyère).

What you get with Mardi Grass is a Gruyère with a bump: nutty, creamy, grassy and strong but not bitter. 

If you're a fan of Gruyère, this is for you. If you're a fan of strong cheese, such as Red Witch, this is for you.
US Exclusive: Minger from Scotland
Rory Stone, a good friend of Boston Cheese Cellar, and one of the most entertaining cheesemakers you'll ever meet, owns Highland Fine Cheeses, in Tain, way up in the north of Scotland. 

He's been making cheese for over twenty years after taking on his family's cheesemaking business, and slowly increasing his variety of cheeses. One of his newest creations is the washed rind Minger.

The Minger is creamy, rich and spreadable on the inside, and slightly stinking and bright orange on the outside. It's still hard to find in the UK, and Boston Cheese Cellar is the only place in the US that you will find this cracking cheese.

We could only import a limited number, so grab one of these beauties before they're all gone!
Roslindale Honey
Don't forget our limited stocks of hyper-local Roslindale Honey!
Summer Mozzarella
This time of year is synonymous with tomatoes blushingly appearing in our back gardens.

Of course, tomatoes pair perfectly with fresh mozzarella. Mozzarella originates from Naples, Italy, where the sunshine allows for the most flavourful tomatoes - hence the classic pairing of the Caprese: tomatoes, mozzarella and a drizzle of oil and balsamic vinegar.

Our Mozzarella is made fresh weekly in Peabody, by the only remaining local and small Mozzarella maker in MA. If you want to learn more about them, then check out our visit to their facility on our blog.

If you want to have the full original Mozzarella Napolitana experience, then grab our original Mozzarella di Bufala, which is flown in fresh and in limited amounts every week from Naples.
 
Summer Hours
As August arrives, and Summer begins, Boston Cheese Cellar closes on Sundays.

We will be closed on the following Sundays:

 
August 11th
August 18th
 August 25th
September 1st
 
Coming Events
Join us for some events this year, with more to be announced soon.

Oct 6th, Nov 17th: Hands on Mozzarella Making, go home empowered to make mozzarella. Just in time for Summer! Get your tickets before they sell out!

October 3rd: Cheese & Cheesemaking. See a demonstration of cheesemaking, and learn about cheese, cheese making and how it is shaped by our culture. @ Jamaica Plain Branch of the Boston Public Library.

October 17th: Cheese Tasting. Learn about the different types of cheeses and taste them too! @ Jamaica Plain Branch of the Boston Public Library.

Oct 20th: Cheese Making First Steps Learn about the basic and common steps of cheesemaking, by making cheese yourself!
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Boston Cheese Cellar · 18 Birch St · Roslindale, MA 02131 · USA