June 15, 2008 - July 14, 2008
Specialty Food's Department

 


From the Cheese Board:


Specialty Foods Department

This being BBQ season, we’ve picked a few items that we ourselves would want to see spread out on the picnic table, such as fresh light cheeses and delicious locally made sausages perfect for the grill. We also have our usual assortment of breads from Clear Flour and Hi-Rise Bakeries, and specialty olives to complete your al fresco dining.

 

 

Le Biquet, $3.99 each (3.5 oz.) Plain or Herbs

From Fromagerie Tournevent in Quebec, Canada, Le Biquet is a delicate and soft goat’s milk cheese packaged in a protective plastic shell that prevents it from drying out in the fridge. This fresh cheese is versatile whether dolloped on salads, melted on bread brushed with olive oil, or used in dessert recipes. Also available in small medallions perfect for canapés. A seven-time award winner at the American Cheese Society Competition.

 

Maxorata, $17.99 per lb.

Maxorata is a delightful goat’s milk cheese that is only made in the Canary Islands from the rich milk of the Majorera goat. Slightly tangy and melt-in-your-mouth creamy, this semi-firm award-winning cheese has subtle goat flavors that are a wonderful complement to a dry rosé. Delicious on its own but also quite good melted on burgers.

 

Maple Brook Fresh Mozzarella, $7.99 per lb.

Co-run by a third-generation Sicilian-American cheesemaker, Maple Brook Farm in Bennington, Vermont remains faithful to the old ways of making mozzarella. Eschewing automation of any kind and relying on trained hands, they create a delicate and authentic mozzarella without any preservatives or additives. The cheese is made in small batches of 10-12 balls and is briefly bathed in an Atlantic sea salt bath. Maple Brook Mozzarella has the best flavor and texture we’ve had from cow’s milk mozzarella made in the states. Available in two sizes: the larger Ovaline and bite-size Ciliegine.

 

Vikos Mt. Halloumi, $16.99 per lb.

From the island of Cyprus, this handmade sheep’s and goat’s milk cheese sprinkled with mint is the perfect grilling cheese as it develops a nice charred crust rather than melting into the fire. Follow tradition and enjoy grilled slices with tomatoes and cucumber drizzled with olive oil.

 

Smokehouse Sausage of Boston, $6.99 per lb.

Tomato and Basil Sausage, Linguica, Smoked Chorizo, Andouille Sausage

For the last 20 years the Nosiglia family of Boston Sausage Co., otherwise known as Smokehouse, has been providing local restaurants with quality meats. If you’ve ever had our smoked ham or smoked turkey sandwiches, you’ll know that their meats, made in Mattapan, are something special. We have four of their fully cooked, full-flavored pork sausages. Superb briefly heated on the grill, they also make a great addition to dishes such as omelets, pastas, soups and stuffings.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 
 

 

 
 
 
 

 

 

 

 

 

 

 

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