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Honest Weight Fresh News

Meet Your Maker: Upcoming Cheese Tastings!

We regularly invite cheesemakers and chefs in to our Cheese & Specialty Department to demonstrate their skills, answer questions, describe their processes, and hand out recipes and samples. This weekend, we have two great events!

Friday, February 23rd from 11:30am and 2:30pm with Justin H.

French and Local Brie sampling featuring:

Belletoile Triple Crème 70%

Delice de Bourgogne Triple Crème

Four Fat Fowl St Stephen Triple Crème (local)

 

Saturday, February 24th from 11:30am and 2:30pm with Jonathan Milks

Introducing:

Vegetarian Gran Kinara: The world’s first aged cheese produced with vegetable rennet (Cynara cardunculus) is the pride of Fattorie Fiandino. On sale now!

Fresh floral aromas are released, unique and enchanting, quickly giving way to hints of freshly cut grass. Excellent when grated on pasta, or cherish it with a fizzing glass of sparkling wine.

Our March Cheese of the Month: Malvarosa, a buttery and smooth Spanish sheep’s milk cheese.

First imported to the U.S. in August of 2004, Malvarosa began as a labor of love. To save the nearly extinct Guirra sheep, Valencian cheesemaker Enrique began producing this Manchego-like wheel. Frankly, we think it blows Manchego away. The paste is firm, but far more buttery, and incredibly rich and sweet. More like the popular favorite Pyrenees Brebis, this one is compulsively edible, down to its nearly butterscotch finish. Aged for a minimum of three months; careful cheesemaking and gentle pasteurization preserve an enormous hit of succulent flavor. A full bodied Rioja brings out that balance of sweet and savory in each toothsome bite.

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