June 2021 Cheese Lover’s Letter
Truffle Goat Gouda
Like Melkbus Gouda with Truffle and Truffle Noire, this goat gouda is a must-have for truffle lovers. The texture is semi-firm, smooth, and supple while its flavors are creamy, earthy, tangy, and riffling with notes of walnut. It is a great addition to any cheese and meat board and wonderful when worked into pressed sandwiches, salads, scrambled eggs, and even mac and cheese. Truffle goat gouda is a fine companion with Belgian Pale Ale and Pinot Noir.
Pasteurized Goat Milk. Vegetarian Rennet.
Sale 30% off all of June
Haskap Berry Preserves
Haskap, otherwise known as Japanese blue honeysuckle, is a non-climbing shrub native throughout the cool climates of the Northern hemisphere; most notably, Hokkaido, Japan. The shrub produces long elliptical indigo berries that are vibrant with raspberry sweetness and blueberry tartness. Beyond its saporous flavor, the Haskap is plentiful with anti-inflammatory properties and antioxidants. Regalis Haskap Berry Preserves is a prized match for luscious triple cremes, like Delice de Bourgogne. Beyond this rich combo, the Haskap Berry is a great compliment to citrusy semi-aged goat cheeses and meaty alpines.
Producer: Regalis Foods
Origin: Quebec, Canada
Price: $11.99 each
Beet and Strawberry Salad with Humboldt Fog and Preserved Lemon Vinaigrette
Humboldt Fog is an enormously popular semi aged goat cheese. It is modeled after classic Chevre de Loire cheeses such as Tomme Cendre or Valencay. It’s texture is cottony and moist with a buttery cream line. Its flavor is citrusy and tart with notes of mineral. Pairs nicely with Beaujolais, IPAs and Pinot Grigio. Ideal for cheese boards, desserts, salads, and omelets.
Pasteurized Goat Milk
Serves 4-6 people
Here’s what you’ll need:
1lb small beets, scrubbed and tops trimmed
2 tablespoons fresh lemon juice
1 tablespoon preserved lemon spread
½ cup Extra Virgin Olive Oil
2 oz Watercress
Freshly cracked black pepper and salt
8oz strawberries, stems removed and cut into quarters
4oz Besace du Berger
Here’s what you’ll do:
Preheat the oven at 425 F.
Toss beets in 1 tablespoon of extra virgin olive oil and place in a small roasting pan. Once the oven is ready, roast the beets for an hour or until you can pierce through the center with a knife. Remove the pan from the oven and allow the beets to cool. Once at room temperature, remove the skins with your fingers. Keep a damp towel nearby as the beets will stain your hands. Cut each beet into 8 sections and set aside.
In a large bowl, lightly toss the watercress and 1 tablespoon of extra virgin olive oil. Divide the lettuce onto individual plates.
Whisk the remaining extra virgin olive oil, fresh lemon juice, and preserved lemon spread into a small bowl. Season to taste with freshly cracked black pepper and a little salt. Add the beets and strawberries to the dressing, tossing gently to coat the produce. Divide the beets and strawberries among the individual salads. Crumble the Besace du Berger and divide evenly among each portion. Drizzle any remaining juices from the dressing on the salads.
Serve immediately with a crisp glass of Rose or sparkling Shiraz.
Eat what you love,
Sickles’ Cheese Department