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Appenzeller, Idiazabal, join the Alpine Club, try some Birch Beer, and come and meet us at some new events!
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open tues-fri 11 - 7pm, sat 10-7 pm, sun 12-5pm
Beeler's Appenzeller
Appenzeller is one of the classic cheeses from Switzerland, named eponymously after the region (canton) in which it is made — Appenzell.

There are rules which have to be followed to make Appenzeller an Appenzeller, namely where it is produced, the recipe used to make it, and how it is aged.

The recipe to make Appenzeller requires unpasteurized brown Swiss cow's milk to be used. The curd are formed into wheels of approximately 14 lbs, and as it ages it is bathed in a brine mix.

Aging is where the flavour comes through, and this is where the Swiss aging-master Rolf Beeler takes his cheeses to the next level, beyond other regular Appenzellers. First of all, he selects only wheels made from farmers that he knows well, and that he trusts the quality of the milk. He then takes the wheels, and ages them for 9 months, with intermittent baths in a brine containing herbs, wine and liquor. 

The resulting cheese is the best Appenzeller you can have: it's  aromatic of herbs, powerfully nutty, funky, spicy and peppery.

And delicious!
Idiazabal
Idiazábal is a Spanish Basque sheep milk cheese with a long history. It was first made by shepherds, using the milk from their flocks, so they could eat well while they were up in the mountains away from regular their villages.

They would make the cheese in a metal pot over an open fire inside their mountain hut. As the curds set in the pot, the smoke produced by the fire drifted up into the rafters, where cheese from previous days were ageing. These ageing cheeses then became naturally smoked.

Idiazábal is now a cheese of Protected Domain of Origin (PDO), and part of that protection protocol is that the cheese has to be naturally smoked — although not necessarily in a shepherd's hut!

The smokiness is very delicate, and mostly there is a sweetness and creaminess which comes through in the cheese - natural characteristics of good quality sheep milk.
 
 
Savor the Sqaure
On Thursday Sept 19th, Roslindale Village Main Street, is hosting 'Savor the Square' a Celebration of Rozzie Food.

This is a suave and classy event, with Roslindale's best restaurants sharing samples of some of their delicious dishes - all accompanied by Jazz, fun and a raffle.

Boston Cheese Cellar will be serving our legendary grille cheese, as we look towards the Autumn and Winter (yes, it's coming!).

Both Diana and Adam from Boston Cheese Cellar will be serving the grilled cheese, and we would be thrilled to see both new and familiar faces, so grab some tickets and say hi!
 
Join the Alpine Club!
This year, we are again thrilled to Adopt-an-Alp from Switzerland. From the beginning of October, Alp Steiners Hohberg, near the city of Fribourg, will be exclusively sending us their Alpkäse, Raclette, and their to-die-for Vacherin Fribourgeois. More info can be found here.

Over the past few years the Swiss Alps, have started to see drastic weather swings as a result of climate change. The farmers have sent us some videos of some unusual hail they had in the mountains.

There is still time to join our Alpine Club, which will reserve your freshly-arrived Alp cheese for the months of October, November and December, and includes delivery to your doorstep!

 
Not only will you get this special cheese, but, you will also receive a unique T shirt to celebrate the occasion, drawn by our resident artist, and cheesemonger, Amanda Willey.

Jump online to read more, and reserve your Adopted Alp's Cheese and T shirt!

And get ready for more celebrations and Swiss fun, as we have the return of Gabriella Martina, and her yodeling and stories, on Saturday November 2nd!
Cheese 'n' Cider
Join us at The Haven in JP, for a Cheese and Cider pairing. The evening will be hosted by Jason (owner of The Haven) and Adam (owner of Boston Cheese Cellar).

Always entertaining, and always a great time!
Classic Thirst Quenchers
Autumn and the Fall of the leaves may be coming, but it's still quite toasty outside during the daytime. You'll now find some Massachusetts-made classic soda flavors in our cold cabinet, to quench your thirst.

Sarsaparilla, Ginger Beer, and of course, Birch Beer!
Coming Events
Join us for some events this year, with more to be announced soon.

Mon Sept 16th: Cheese & Cider Pairing. Join Adam from Boston Cheese Cellar, and Jason from The Haven, as we pair up some top notch cheeses with some refreshing Cider. Entertainment is guaranteed! @ The Haven,  Jamaica Plain

Thurs Sept 19th: Savor the Square. Boston Cheese Cellar will be at the fundraiser for Roslindale Village Main Street, serving our legendary Grilled Cheese! Ticket packages here.

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.

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.
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Boston Cheese Cellar · 18 Birch St · Roslindale, MA 02131 · USA