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Cheese of the Month
SPECIALS
Specials
 
The Wonderful World Of
Imported Cheese
May, 2008

In addition to a large and diverse selection of domestic cheeses that our Hen Houses have always carried, we have, of late, focused on building an ever increasing repertory of imported cheeses. The variety and quality continues to grow, as does our excitement, along with the public’s interest and consumption. The US Dairy Export Council reports that “The U.S. annual cheese consumption is reaching 30 lbs per capita and growing”. This interest can be seen in upscale restaurants, many of whom have added sophisticated cheese plates/trays/courses to their menus. A highly successful restaurant in New York City, ARTISNAL, is built entirely around the concept of cheese, complete with its own temperature-controlled cellar under the restaurant to ripen each cheese to its own individual state of perfection.

Each month we highlight a particular cheese, which we will tell you about here. More importantly, we invite you to come into our stores and taste them, developing your own repertoire of favorites.


The cheese of the month for May is a wonderful cow’s milk cheese that has similar features as a Spanish Manchego. It is handcrafted in small batches and carefully cured in the affinage cellars for six months at the RothKase creamery. The distinctive basket weave patterned reddish rind coat makes the cheese an attractive feature for a cheese board, it shreds and grates well as a topping cheese for tapas. Pairs well with its classic partner Serrano ham; this cheese adds a depth of flavor to baked dishes as well. Serve with a glass of Spanish wine.