This Week at Saxelby Cheesemongers
So much excitement! This week marks the arrival of tons of dairy goodness from up the Hudson River. Ok, well maybe not tons, but a goodly amount… enough to fill up the old cheese cave and your refrigerators too! The Evans Farmhouse Creamery is pretty much what’s going on… In addition to another installment of yogurt and crème fraîche, we will be selling their creamline milk as well!
Be sure to check out the website (www.saxelbycheese.com …still under construction) where you can now download a listing of our selections.
Stuff you’ve got to try:
Evans Farmhouse Creamery Creamline Milk:
Milk like it’s supposed to be. Upon first sip, it might seem more milkshake than your run of the mill Vitamin D whole milk. That’s because they don’t homogenize, leaving the cream to rise to the top… a throwback to the days of yore when milkmen came to your doorstep and were the butt of many a joke about infidelity. Poor guys. Or maybe they were lucky guys?!?! Eh hem. Moving on… The milk is very gently pasteurized (none of this Ultra Heat Treated business) so the rich, grassy flavors the Jersey cows work so hard to produce are in full effect.
Evans Farmhouse Creamery Cream on Top Yogurt:
Whole milk yogurt to swoon over. If you get like that about yogurt, that is. Rich, thick, and full of good for your tummy culture, Evans yogurt is the perfect breakfast, snack, dessert… you name it! The yogurt comes in a dazzling array of flavors: plain, orange, lemon, maple, and blackberry.
Evans Farmhouse Creamery Sweet Cream Butter:
Now on sale for $9.99 a pound! I’m telling you, this stuff is worth its weight in gold. Bring home a little chunk and see if you aren’t struck by the butter cupid’s fatty little arrow. Mmmm… nice mental picture there.
Evans Farmhouse Creamery Crème Fraîche:
Ah crème fraîche, dessert of the French people. We needn’t be intimidated by it just because of its fancy, French sounding name. User instructions go something like this: put it on anything and make that thing a mite tastier. On toast with jam, with fresh herbs on bread or as a side to a meat or fish dish, with fresh berries for dessert, the list goes on and on. If you don’t believe me, check out www.epicurious.com for some extra inspiration.
Monday, June 05, 2006
Posted by Saxelby Cheesemongers at 10:38 AM