Why your holiday needs Cheese...
Vacherin Fribourgeois AOC (Fribourg)
It's Raclette and Fondue season! This classic Swiss semi-soft cheese made with raw cow’s milk in the towns of Bulle (Canton Vaud) and Fribourg (Canton Fribourg in west-central Switzerland).
The milk for the cheese is sourced from Fribourgeois breed of cows that graze on the Alpine grass and wild flowers all the way through the late spring and summer. As early fall arrives, the cows are brought down to graze on grass and summer hay. No other fodder is given to the cows except the Alpine meadows.
This traditional cheese making process ensures that Vacherin Fribourgeois has a pleasant nutty flavour underpinned by notes of fresh hay and milk. Under its crumbly, stinky washed rind, lies a lovely straw coloured and an open-, buttery-textured paste.
Vacherin is used as the primary (and often only) ingredient in traditional fondues. It is a great melting cheese, so try it on grilled sandwiches, potatoes or over steamed vegetables. Big and bold Burgundy’s, Bordeaux or reds from the Rhône Valley in France will compliment the cheese well.
photo courtesy of cheese.com
H. Coturri & Sons Apple Hard Cider
Produced by the reputable makers of fine wines, the Coturris blend organic Gravenstein, Granny Smith and other Sonoman apple varieties into an elegantly dry, crisp and warming winter beverage in the tradition of French Basque cidres; rich and golden with a lovely caramel flavour that provides balance to the tangy fermented fruit.
Poll : All About Cheeses...
856 Cole Street
San Francisco, CA 94117
phone : (415) 665 5020
fax : (415) 665 2377
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Monday - Saturday, 10am - 7pm
Sunday, 10am - 5pm