Tuesday, August 20, 2013

Go West, young* woman!


Hey Westies, the boys of Porter Road Butcher and I have nailed down a plan to offer some Bloomy Rind cheese in their new Charlotte Pike location. It will be different from the East Nashville locale, though, as the new shop has a different layout that doesn't accommodate a cut-to-order cheese counter.

The plan is to have a smaller, carefully chosen selection of pre-cut cheeses *plus* the ability to order special offerings each week. We're still working on the special ordering plan, so stay tuned.

Starting early this week, pre-cut pieces will be all ready for you in the reach market cooler. We'll also have some crackers and jams available to go with them. We may have some "cheese plates in a bag" ready to go as well.

Porter Road Butcher - West
4816 Charlotte Pk 37209 (across from Richland Park)
Soft opening hours: Mon - Fri, 12-6pm


For those of you in the Green Hills area, I will continue to offer cheeses weekly through Fresh Harvest CSA in case either of the other two locations isn't convenient.




Friday, April 5, 2013

Spring cheese n' such

Spring has (nearly) sprung!
 
Even before I got into cheese, Spring was my favorite of the seasons. Aaaah, all fresh and crisp and green, not to mention it's the season of strawberries and asparagus. Now that my world revolves around curds n' whey, I'm even happier this time of year as the dairy barns fill up with baby farm animals, the gals start a milkin', and we get a rush of cheeses we only see in the warmer months.



Just this week, Sequatchie Cove Creamery's Dancing Fern, their soft, Reblochon style wonder, arrived. It's been a long winter without it! But I s'pose absence makes the heart grow fonder? Although, my heart (and tastebuds) were already pretty fond. Fun tidbit: this year's Nashville Lifestyles Savor chef challenge event will feature Dancing Fern. I cannot wait to see what all those creative chefs come up with.

Brand new to the case are some soft, sheep milk bloomies from Many Fold Farm in Georgia. Only in their second season of cheesemaking, Rebecca and Ross Williams are crafting some lovely cheeses. They attended last year's Southern Artisan Cheese Festival, so some of you may have had a peak at their cheese, but this year they are increasing production, so we should have it pretty regularly. You may have noticed, the South lacks for sheep dairies a bit, so we're so lucky to have 'em. And speaking of sheep dairies, have you tried Pyranees, an aged cheese from Good Shepherd Cheese in Kentucky, another 'maker new to the scene. Go Southern (sheep) cheese!

One more newbie is arriving this week: Baetje Farms, a goat dairy in Missouri. These folks have been racking up awards left and right. I first tried their cheese at last year's American Cheese Society conference, but, by the time I tried to order some last winter, they had already stopped milking for the season. (Didyaknow?... Dairy animals have to give birth each year to produce milk. It's best to let the gals rest a bit, then get preggers. Once they pop out their offspring - sometimes twins or triplets or even quads! - then they can be milked again. Some dairies have the whole herd go through this process at once, giving the farmers a chance to catch their breath as well but stopping cheese production. Other dairies keep the girls on staggered cycles so they always have milk to make cheese.)

Swing by for a taste - or pick up a Spring cheese sampler for Easter. Happy Spring, my friends!

Cheers,
Team Bloomy