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Open Studios, Le 1608 and Hafod Sauvage
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open tues-fri 11 - 7pm, sat 10-7 pm, sun 12-5pm
Roslindale Open Studios 
This weekend, residences and businesses in Roslindale open their doors to local artists to display and sell their work. The weather is going to cooperate, and so it's a perfect weekend to stroll around and enjoy the centre of Roslindale Village.

This year, Boston Cheese Cellar will be hosting one of our own — cheesemonger Amanda Willey. Amanda is studying at the Massachusetts College of Art and Design, in Boston, and will have an assortment of oil paintings and sketches on display.

Do drop by to say "Hello" to Amanda, on the other side of the cheesecounter!
 
Le 1608 de Charlevoix
Starting as many cheesemakers do — a milk delivery dairy, the family run and village-based Laiterie Charlevoix saw the change in their industry in the 1980s and adapted to make cheese.

Le 1608 name is an homage to the 400th anniversary of Quebec City. It is made using unpasteurized milk from two local farms, and only from the heritage Canadienne cow breed, which was introduced to Québec in the 1600s.

Le 1608 has a slightly sticky pinkish rind, as it is washed daily with a brine. The interior is a deep yellow (showing the quality of the grass for the cows), with a giving and pliable texture, which melts in the mouth.

The taste is buttery, savory with a very nutty finish. Although it is modeled on Comté and other Alpine styles, it has a character all of its own!
Hafod Sauvage
There are many different types of Cheddar that you can find in the cheese shops of the world. But, the Hafod has to be one of the favorites of the shop for several reasons.

The Holden Family Farm, which makes the Hafod in west Wales, is at the forefront of sustainable agriculture  dairying and cheesemaking. It has been officially 'organic' since the organic movement started. The animal husbandry is exceptional, with every one of their herd of 75 Ayrshire cows has a name and their own personality.

And finally the cheesemaking adheres to the 'Slow Food' principle, of allowing the land to make the food. This means that, the Hafod is a 'wild' or 'sausage' cheese, where the only substance added to the milk is rennet, to begin the curdling process. The cultures, the flavors - everything else happens naturally.

What you get from this love of the land, is a phenomenal cheese. A perfect Cheddar texture, and aromas of the fields, the grass and the earth. Taste some, and you will know exactly what we mean.
Grilled Cheese
Don't forget, as the weather cools and we head into Autumn, our grilled cheese make the perfect finger-warmers!
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.

This is the last remaining, available cheesemaking class before year's end!
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Boston Cheese Cellar · 18 Birch St · Roslindale, MA 02131 · USA