SPRING BROOK FARM TARENTAISE
05.13.09
12PM-4PM
A cooked pressed American replica of the French classic Beaufort.  A gruyere-like recipe, with fabulous grass-fed Jersey cows, makes for a rich nutty cheese with a long sweet finish.  There is a pronounced fruitiness: deep and long with a savory finish. One of the most striking wheels, it is bright yellow from the grass feeding. Stop by Bleecker St. to taste wheels specially aged for Murray's Cheese.

HALLOUMI
05.18.09
3PM-7PM
This traditional Grecian meze favorite has been dubbed ‘the grilling cheese’ for its unique ability to resist melting at high temps. This springy, meaty texture is achieved by two rounds of curd cooking, once before and once after packaging.  The little half moon shapes are primarily pasteurized sheep milk with about 20% goat milk added for tang.  During the shaping of the cheese, fresh mint is sprinkled throughout the curd for a very subtle herbal enhancement to the mild, briny flavor. 

CARR VALLEY BREAD CHEESE
05.19.09
3PM-7PM
In Finland, rumor has it that Santa starts his day with this cheese.  After draining and pressing the curds, it is toasted over a fire until bread-like.  Here in America, Carr Valley uses pasteurized cow's milk instead of reindeer but it is just as tasty as the original Juustoleipa.  Makes the best snack or morning coffee accompaniment when heated and dipped in syrup, jam or powdered syrup.

IRISH CHEDDAR
05.20.09
3PM-7PM
Look at the buttery yellow shade this medium aged cheddar displays.  Cow’s milk picks up this sunny pigment from the beta-carotene found in grass and hay.  It makes sense when you picture the green rolling countryside surrounding Dublin where this pasteurized milk comes from.  It has a rich, grassy flavor, but a sweeter character than your standard sharp white cheddar.  We’ll call this ‘subdued sharpness straw-colored cheddar’.  Melts like a charm in any dish, or the perfect creamy pal for Irish brews or even good Irish Whisky.

MAPLE LEAF PEPPER JACK
05.21.09
3PM-7PM
Hot hot! This 16 farm cooperative in
Wisconsin has kept it real since 1912 even with this newer style: a creamy, sweet Jack envelopes all the crunchy hot pepper pieces that they so carefully control the ratio on.  Pefect for burgers.

05.18.09
3PM-7PM
Its got snap, its got juiciness…it’s that all-American flavor that past generations actually were privileged to enjoy at the ballpark games. Made with beef and pork grown in Vermont and New Hampshire, it is a staple at The Farmers Diner in Quechee, Vermont, which uses only locally grown and produced foods in its menu.  Try this with some crunch Hawthorne Valley sauerkraut.

NIMAN RANCH FEARLESS FRANKS
05.20.09
3PM-7PM

Made using all beef, these Franks have a smaller piece size and milder flavor, so they're ideal to serve to young ones. As with all Niman Ranch products, expect hormone and antibiotic-free meat from sustainable family farms. Smoked over hickory wood and skinless, these dogs are ready to heat and serve. Try these with McClure's spicy pickle relish.

05.22.09
3PM-7PM
Its got snap, its got juiciness…it’s that all-American flavor that past generations actually were privileged to enjoy at the ballpark games. Made with beef and pork grown in Vermont and New Hampshire, it is a staple at The Farmers Diner in Quechee, Vermont, which uses only locally grown and produced foods in its menu.  Try this with some crunch Hawthorne Valley sauerkraut.