Hi everyone. I know it’s been a LONG time since I’ve updated. I’ve been studying the music much more, and my husband and I are planning a long-awaited return to France, as well as a mini vacation in Italy. I’m going to take this chance to limit myself entirely to unpasteurized cheeses, and take lots of food pictures. I’ll be updating the blog more often, then!
As for the shop, we are chugging along. As I said a few months ago, the shop’s in the midst of a major change. The owners are trying to draw more people in with a dinner menu, and I find we are taking a few more special orders. We’ve had some personnel changes, and we even got a new brand of cheese paper, complete with custom labels! We’re looking a little more professional! True, it might mean we are looking a little less like a “neighborhood” cheese shop, and more like a “professional neighborhood” cheese shop, but that’s how the cookie crumbles. Life has calmed down a bit at the shop now that I’m used to that POS system.
We’ve got some new cheeses in recently worth mentioning. I was never really a gouda fan before becoming a cheesemonger, but I dare say, I’ve discovered some fabulous ones. One new one that came in last week is a walloping half wheel of Marieke Gouda, the one with foenegreek seeds in it. It’s a semi-soft cheese, and I could totally imagine this cheese melting silkily over a sandwich. I need to take pictures of it, if I can just remember to bring my camera . . . This cheese is seriously FAT. Tall, thick, not that easy to handle.
Hmm, what else–I’ve developed a pet peeve. I hate when I am slicing bread and crumbs fly into my eye! Same goes for meat slicing. That’s just gross, and it hurts! Bread crumbs in the eye feels like little ninja stars flying into your face!
Like Miss Cheesemonger On Facebook