Guest guest Posted October 8, 2007 Report Share Posted October 8, 2007 - Heritage Foods USA Celia Browne Monday, October 08, 2007 2:40 PM Say (Heritage) Cheese Dear Heritage Foods USA Supporter, Today we feature our first ever cheese: Dry Monterey Jack, or Dry Jack! An aged version of Monterey Jack, Dry Jack can be grated and used much like Parmesan cheese. Dry Jack was originally developed during World War II by Peter Vella as Italian styled cheeses became increasingly difficult to obtain due to the embargo imposed on Italy during the war. Today only two producers still make this cheese including the Vella Family who has been producing cheese since 1931 in Sonoma, California. Dry Monterey Jack is included in Slow Food USA’s “Ark of Taste”, its purpose being to promote the original and traditional foods of this country. This particular grass-fed cow’s milk cheese is left in sacks overnight, spends a day on flat racks, and is then turned three times in brine over a period of three days before going to the curing room where it will age for the next seven months, thus enhancing its nutty taste and firm texture. You should not worry about how this cheese will travel because Dry Jack has withstood numerous journeys into the Himalayas: the high sugar content in the Dry Monterey Jack keeps the cheese from freezing, making it possible to consume at base camps 23,000 feet high. This cheese can survive anything! Dry Monterey Jack will pair perfectly with the wide variety of apples available across America during this time of year. Each order will come carefully packaged with instructions on how to store and care for your cheese. Please see below about our goat meat (last order day of the year), fresh turkeys and a book review on A Guide to America’s Cheese Trail. Orders ship this week and next, please allow 7 days for delivery.Half wheel (4 lbs) = $62 including shippingWhole wheel (8 lbs) = $92 including shipping Frozen Heritage Turkeys from the 2007 supply are now available for $10 off for the month of December! Thanks for supporting the revolution, GOAT Boneless Goat Leg Roast (2-3lbs), Kabob Cubed Meat (2lbs), Chorizo Sausage (2lbs) = $120 including shipping Goat Kabob Cubed Meat (2lbs), Chorizo Sausage (4lbs) = $94 including shipping TURKEY Fresh Thanksgiving Heritage Turkey 8-10 lbs - $119 including delivery Fresh Thanksgiving Heritage Turkey 10.1-12 lbs - $129 including delivery Fresh Thanksgiving Heritage Turkey 12.1-14 lbs - $139 including delivery Fresh Thanksgiving Heritage Turkey 14.1-16 lbs - $159 including delivery Fresh Thanksgiving Heritage Turkey 16.1-18 lbs - $169 including delivery Fresh Thanksgiving Heritage Turkey 18.1-20 lbs - $179 including delivery Fresh Thanksgiving Heritage Turkey 20.1-22 lbs - $189 including delivery Fresh Thanksgiving Heritage Turkey 22.1-24 lbs - $199 including delivery Fresh Thanksgiving Heritage Turkey 24.1-26 lbs - $204 including delivery Fresh Thanksgiving Heritage Turkey 26plus lbs - $209 including delivery Book Review A Guide to America’s Cheese Trail By MARIAN BURROSPublished: June 6, 2007A FEW years ago, I spent a week traveling the byways of New England in search of the best cheesemakers. As the rest of the world hurries on, remote farms are quietly turning milk into everything from charming little goat pyramids to big bold wheels of aged cows’ milk cheese. Down many dirt roads there was marvelous cheese to taste from the animals grazing in the nearby fields.It was one of the best road trips I have ever taken, especially since some of the cheese I sampled never makes it out of the neighborhood in which it is produced. Now, thanks to a new book, you can have your own cheese trail adventure virtually anywhere in the United States. According to “The Atlas of American Artisan Cheese” (Chelsea Green, $35) by Jeffrey P. Roberts, 43 states have artisanal cheesemakers, including Hawaii and Alaska, where you can buy goat cheese at Cranberry Ridge Farm in Wasilla, 45 miles northeast of Anchorage. Mr. Roberts, himself a walking encyclopedia of American cheeses, may have set out to provide restaurateurs, shops and cheese lovers with an indispensable reference, but in the process he created an exciting new kind of travel guide. His book is a perfect companion volume to books about winery visits, especially for California, Oregon and Washington. For those interested in cheese without wine, New England is the place. Of the 84 cheesemakers in New England, 60 welcome visitors, some by appointment only, and most sell their cheeses on the farm. In the northwest corner of Vermont, at Green Mountain Blue Cheese, you can buy Gore-Dawn-Zola, a superb, creamy, rich and sweet Gorgonzola-style cheese created by Dawn Boucher. She and her husband, Daniel, whose family has been farming for 12 generations, own the farm, located in Highgate Center. Mr. Roberts, a founder of the Vermont Institute for Artisan Cheese at the University of Vermont, has ferreted out stories of about 350 of the 400 cheesemakers he has found in America so far. Each profile is filled with all the useful information a cheese fiend would want to have. There are lots of photos: the cheeses look delicious and the farmers kindly while the lambs, cows and goats never look posed but always look winsome. Even if you can’t take a tour, the atlas provides a useful introductory course on artisanal cheeses and tells how to order many of the cheeses online. Order now at www.heritagefoodsusa.com Heritage Foods USAThe Source for Authentic American Heritage FoodsHeritage Foods USA has been featured as a Company of the Year in Bon Appetit, House & Garden, Newsweek, Saveur Magazine and The New York Times Magazine. Please do not reply to this e-mail. For more information, contact us at: http://www.heritagefoodsusa.com 212.980.6603 info If you wish to be removed from our mailing list, please Quote Link to comment Share on other sites More sharing options...
Recommended Posts
Join the conversation
You are posting as a guest. If you have an account, sign in now to post with your account.
Note: Your post will require moderator approval before it will be visible.