From the wine cellar - Michelle shares thoughts on summer wines!

New at BSM - Charles Smith Wine Collection

History - Charles Smith is a self-taught wine maker who is not afraid to step outside of the box and make wine the way he sees fit. Members of our Wine Merchants Staff comment that upon visiting with Charles Smith, it quickly becomes evident how passionate he is about making good wine and using bio-dynamic methods. While he has many different varieties to enjoy, we at Brick Street have selected 3 of our favorites to share with you.

Vino - 100% Pinot Grigio - 86 points - Mineral driven. YES. Terroir running through the entire wine. Aromas of fresh cut hay, tangerine, orange blossom, honeysuckle. Echoes again on the long - satisfying finish.

Pairings - grilled seafood, fresh oysters, and keeping it light with pastas with butter & sage.

2013 Chateau Smith Cabernet Sauvignon - 90% Cabernet Sauvignon, 19% Malbec, 5 % Petit Verdot, 4% Merlot. Rated at 89 points. If you like cabernet dark & rich, this is your best. Chocolate, dark cherries, tobacco leaf. It continues with and earthiness and a noticeable minerally finish.

Pairings - Beef Bourgignon, lambchops with balsamic reductions.

2013 K Milbrandt Syrah - 100% Syrah. Rated at 90 points. Textbook Syrah and this is it! Think of game, black olives, and crushed stone and a bouquet of fresh flowers thrown in! WOW!

Pairings: Hearty beef stews, pasta bolognese, wood-fired pizzas, and grilled meats.

Stop in and select a bottle for enjoying with your friends and family today!

Kellie Laurson and Becca Logterman, are our lead kitchen staff team members! They are both awesome cooks, but the word 'cook' or 'line cook' just does not do these talented ladies justice. The potato and ham soup with spring peas was just the right amount of hearty and delicious on our drizzly, cool morning!

Which brings me to a thought - You do realize that in WI, we eat hot soups all year round! So, here at Brick Street, a fresh soup gets made from scratch nearly every day of the week. And, that is only a small part of our daily menu!

On any given morning, they can bring out the best in what I like to call the 'flotsam and jetsam' of the walk-in refrigerator here at Brick Street, and I use that term to refer to many things that need to be gathered up and put to a proper use.

Our daily soups or feature salads and sandwiches often benefit from this gathering up process in their hands! This week, we've been featuring a blue and steak salad, a grilled steak and Manchego cheese sandich, a "Hawaiin Grill" featuring Ham, Manchego, grilled green peppers and onions and a special Aloha sandwich sauce, all on a toasted rye. Who knows what the weekend will bring!

A couple joined us for lunch with friends, who were also recommended by another set of friends! "Absolutely delicious!" and "We'll be back!" are two comments we hear frequently - so here's hats off to Brick Street's very talented "kitchen team members!" Thank you to you both for all the creativity and care you invest in feeding our customers!

Candied nut recipe

I used the following:

1/2 c. water

1/4 c. brown sugar

pinch of cayenne

1/8 tsp. salt

1/4 c. mixed walnut pieces, almond slivers, pepitas (little toasted pumpkins seeds) or any others you have. 

Make a simple syrup using brown sugar, water, cayenne ( or red pepper flakes), sea salt (or kosher).

Simmer until sugar is dissolved. Stir in your nut collection. Simmer 3 - 5 minutes, just enough to coat.

Place on baking sheet and in oven at 400 degrees, turning while nuts brown (every 3 - 5 min.) Remove when nuts are toasted brown in color.

Let cool. Break apart.

Great with blue cheeses especially!

Recalls hit everyone hard!

Recent news of the Crave Brothers Cheese Recall here in Wisconsin has surprised many of us here in the state's artisan cheese world. The impact on those who were sickened, and on their families is something that cannot be imagined. Our thoughts and prayers are with them. 

The public imagination and speculation on the part of the media can lead to damaging a family business far beyond repair. I for one, would like to speak up on the behalf of my colleagues in the industry. From all the different aspects, whether manufacture, distribution, retail, or food service - those I have known do not take the issue of public safety lightly.  

For my part, I recommend taking a step back, and allowing the Crave family and their business partners working with the authorities to follow the required protocol, which will hopefully identify the point at which the contamination occurred. Speculation and heresay serve no productive efforts.

Sanitation is a state of being that many of my 'cheesemaker' friends live with on a 24 hour a day basis, both in their daily practices, and in their dream states.  For many years now, HACCP (Hazard Analysis and Critical Control Points) plans and protocol has been top of mind for them. Each American Cheese Society Conference and indeed its current Certification Program has been imbued with a goal of making American Artisan Cheeses and those that make, distribute, and sell it the safest food eaten. I can remember to my earliest days in the industry back in 1994 that talk of Listeria struck terror in my friends hearts. They could not conceive of causing such devastation to another human, and they believed that their products could enhance the human existence through it's  quality and flavor.

With the recently passed Food Safety Modernization 2011, increased scrutiny will become the norm. Even our small retail shop has been developing its own HAACP. Daily, weekly, monthly cleaning tasks and careful receiving notation are an accountability issue long practiced by many in our industry. The safety of the public is not something we take for granted. 

I've known George and Debbie Crave now many years, and they and their family are dedicated to bringing us the highest quality cheeses, and standards of business that contribute excellence to their community. I am sure they and their family and partners are working non-stop with the authorities to know where the problem occurred and to rectify it in the most iron-clad ways possible. I support their on-going efforts, and pray for their return as quickly as possible to safe and 'normalized' operations.

If you have any concerns, please do go to their web site and follow the links established their for the recall.

Special customers tasting once in a life time cheese at Brick Street Market!

Last Saturday was one of those mornings you just know as soon as you open, like the song goes "Tonight's gonna be a good night" - only it was Saturday morning - and the energy was flowing and you just have to hold on tight!

First thing, one of our favorite customers - Scott Keehn - was in from the Dakotas with a present for us to taste - a cheese from the folks at Cowgirl Creamery in Tomales Bay. This was a unique little cheese that was only offered in a very short window of time from the website and Scott just happened to be on the web site at the time. He purchased cheese for himself and brought some for us to sample. His generosity was not lost on us - and we chose to cut and sample to everyone in the store. Sam, our baker at Simple in Lake Geneva, had just come off his early shift at the bakery (bringing us some exquisite Saturday morning treats like the cinnamon roll pictured at the link above),
and customer and friend Meredith, and Dan and Kelly were also in and sampled.

I cannot tell you how really wonderful I feel when I get to taste a brand new cheese in my store. Every time we open a cheese, I am reminded that we are the first to taste that creation of milk and craftsmanship. This little cheese did not disappoint. Somewhere between butter and cream cheese with a portabella mushrooms infusion stood this little surprise gift. Scott shares our love of the sublime - and it's always a gift to us when he brings his family. And, thank you to the folks at Cowgirl Creamery for continuing to set the bar high! Loved that cheese!

The day continued a gift, as customers streamed through the store all day - bringing energy and friendship. As 4:30 finally arrived, after 42 lunches and who knows how many pounds of cheese went out the door later), we had time to finally take a breather before getting control of all the dishes and shutting everything down for the weekend. I had a great time - thanks to my great team - Jennell, Veronica, Anthony for performing admirably under pressure, and appreciate the great friends all of our customers have become! Keep on cheese-n!

Tasting/Sampling Events

Sampling or tasting events are a necessary evil of many small 'foodie' retail shop owners. If you live in a community, have a store that features someone else's 'wonderful' food item, it is highly likely you will be invited to attend a fundraising event for some non-profit organization. The price of your ticket is your donation to said event of your sampling of foods for the entertainment of said non-profit's guests.

Of course, many times these opportunities are brought to your attention by your own customers, and many times they are good customers who support you as well. Sometimes this is not the case, and you get to judge how much you want to be 'seen' throughout your community as a benefactor by selecting or turning down these events.

I attended just such an event last evening and was once again reminded how really pointless these events can be for a small retailer such as myself. This is a well-attended event, with long lines at the food vendors' tables, so when people arrive at your table, it's a given that they will pile their plate with selections with very little regard for any behind them in line.

At my particular table, on a single toothpick, you'd see a pepper jack cheese skewered to a salsa and cilantro cheese, followed by a piece of salami wrapped blue cheese. You have to try to get a small explanation of each piece going on the toothpick in random fashion as these individuals are moving through your line. And yet, really, there is little hope that any individual flavor will stay with the taster as they cram a piece of bread, cracker or any other little nosh from someone else's table into their mouth.

I have had very little return on the investment of my 'donation' or my time at these events, but I continue to do them - WHY? As a small payback for the loyalty of my customers to my establishment, I suppose. These are their pet projects, and they do serve a purpose in the greater community in which we live through their service of housing for cats & dogs, or historical education for the community, or even music programs at local schools.

So, I will continue to agree to participate, or not; I will continue to spread the word - and I will continue to marvel at some of my fellow human beings 'table manners'!

And the award goes to...

As a reminder to us all, cheese competitions can be a bit like hosting the Academy Awards. There are lots of opinions on what is the best cheese on any given day (or hour). It can be a great boon to the manufacturer (I have always hated this word as it regards cheesemaking - at least the cheesemaking I've come to know-it's such a 'chemical' kind of word, without the least reference to craftsmanship, but I digress). The boon comes in the form of a phone at the plant now ringing off the hook and a nice bump in sales as the word gets out.

The current World Cheese Championship BIS (Best in Show), Vermeer is garnering some criticism (http://www.cheesechap.com/2011/12/do-washed-rind-cheeses-get-enough.html), and there's a really nice selection of Dutch-style and true Dutch gouda cheeses to choose from if this one isn't to your liking. We in the cheese world tend to be a little dismissive of requests for 'low-fat, low-cholesterol' cheese products, our customer's health predilections not withstanding. I myself confess to being a bit non-plussed by these requests, but then have to acquit myself for the 'Walmarting' of America, where every current trend manifests itself in any random pedestrian looking for cheese.

We 'cheese' retailers have found it necessary to become virtual 'Curd' libraries, researching facts on the milk as opposed to that milk, butterfat and protein content, lactose chains -- sometimes it makes my brain hurt. But I always remind myself of the modicum - In all things moderation! Perhaps if we Americans would learn to refrain from eating the 'whole darn thing' in one sitting, our lab tests wouldn't look like a heart attack on the verge.

So for lunch today, I'll stick with 2 2 oz. slices of Pleasant Ridge Reserve, and a couple slices of green apple on a bed of (still winter) greens. And then later this afternoon, I'll take a nice long walk around downtown Delavan.

Cooking during the Wisconsin winter

It's cold, clear and sunny in southeast Wisconsin. In fact we are experiencing a rather unusual - and particularly snow-less winter here.

Love reading Jeanne Carpenter blog - and this particular blog  really hit home!
After all we live in Wisconsin, it's February, fresh at the grocery store is likely to be from Mexico, Chile, or Argentina or cost both legs and one arm. So what do you buy for your winter pantry?

We eat a lot of potatoes (they store during well during cooler winter months), many roasts - so many local meat markets - my favorite is the pork loin roast from Sorg's Family Meat Market.  I don't know what they do that is so right, but we love their pork products!

I saw a recipe on the Zingerman's Delicatessan web site, and am determined to give it a try. Especially as we have so many cheeses right now that melt beautifully on and taste amazing on potatoes. Try this tartiflette and tell me what you think.

And, because we love goat cheese, here's another link from our facebook page and Vermont Creamery
for Goat Cheese Polenta. Can't resist.

To brie or not to brie- Is that the question?

Many of my customers come in looking for a natural product, less preservatives, a whole food. Many of those same customers are becoming expert label readers. But, one thing does confuse them. Increasingly on cheese labels, (in many cases those that are imported) FDM amounts are cited on the labels. This raises a lot of eyebrows, and we are all well acquainted with difficult to cipher technical terminology on food labels. Is this an additive? Is it harmful?

I happened upon a great commentary on the following website that gives a very in-depth look at Brie and why it is the lovely that it is... as well as why we don't have to completely avoid it.

http://blog.formaggiokitchen.com/2011/02/10/what-exactly-are-double-and-triple-creme-cheeses/

To review:

FDM - Fat in dry matter - when all the liquid is expressed from the cheese, how much 'dry matter' (the solids that make up the curds) is left?

*As the author states, given that Brie is a fairly young cheese, with higher levels of moisture - a level of 60 - 70% of butterfat on the whole cheese equates to 31 - 39% actually fat. (Many young cheeses can contain up to 50% moisture - including water volume.)*

Is this still something to be taken in moderation? NO DOUBT! However, I believe that the key to participating in a full, enjoyable life is by following our ruminant friends and grazing through the pastures - or 'little bit of this, a little bit of that'!

* Parmesan, the real deal, must have 32%FDM to be considered authentic. So, in essence, your Parmigiano Reggiano contains similar amounts of fat as does your brie, but with less volume, since it is also a much denser cheese. And where, with Parmesan, you only need enough to grate on your pasta, but you don't say no no to that wonderful cheese, let's not ignore the wonderful brie.

Go ahead, ask for a slice of that wonderful brie! Take it home, cut the slice in two, have a bit with your morning toast and jam (I prefer apricot or orange marmalade), and save a bit for your pre-dinner appetizer with a bit of bubbly! TO LIFE! L'CHAIM!

Summer Cheese Tips - June 2010

Summer cheese and wine tips!

If you are looking for something unique, we have a wine tasting this weekend with Beth Moyer on Saturday from 1 until 3 p.m. As always, I will have the cheese picked to match Beth's Summer Wine selection, and we'll have great fun! Join us and be entered into a drawing for a BSM Gift Certificate! Free and open to all!

It's time to relax, to take a deep breath, to move your living out of doors. Many might think that summer is not the time for cheese - it's heavy, it's thick on the palate, it doesn't match up well with all those light summer foods!
Here are some examples of how well our cheeses really do match up to your lighter summer fare:

A light appetizer tray featuring these 3 cheeses is a guaranteed hit:

1. Menage by Carr Valley - a lovely blend of three milks (cow, goat, sheep) matured into a light and elegant, yet creamy white cheese, paired with a crisp, chilled Sauvignon Blanc or our new Basa. This would be a standout on a tray featuring fresh pop-in-your mouth blueberries or strawberries, and a great crisp cracker like Madison - made Potters crackers.

2. Now add a savory or flavored cheese like Hook's Sundried Tomato Basil Cheddar or Holland Farms Gouda with Foenegreek. Either of these would be perfect companions with a thin sliced Molinari Sliced Salami. Pair this with a summer red like a Tempranillo or a Zinfandel.

3. A third could be the elegant and creamy Buttermilk Blue from Roth Kase, and a top favorite here at BSM. Let this cheese warm to room temperature and spread on crackers (Potter's Hazelnut Graham) and drizzle with a local honey, like Wisconsin's Natural Acres raw honey!

Bring on the grill, bring on the cheese!
Laura

Yes, Virginia, they do ship cheese!

At Christmas we were fabulously inundated with requests to ship cheese! And, we ship cheese throughout the year too! Not as much as then, (does Jennell seem a bit overwhelmed? - Never!) and we have a nicely appointed station in our basement organized and ready to create a great presentation with our WI cheeses for your friends and family! The USPS flat rate box program worked out well for us! What did we ship this year?

Some Tilston Point - a great "Stilton - esque" blue from Tony Hook at Mineral Point's Hooks Cheese. This salty, crunchy, pungent blue is a standout on any cheese plate!

A bit of Antonella - a great salsa infused creamy white cheese with cilantro around the rim. The cheese makes a beautiful presentation on a tray - I like to slice it lenthways, about an 1/8 inch slice, then make the cutest triangles with rounded edges.

Sartori's Bellevitano - both the Black Pepper Parmesan and Raspberry Soaked Ale Parmesan have been popular with our customers since we added them to our collection! These are also great with a fruit - forward Zinfandel or Cabernet Franc. HMMM!

It was a fun season - we saw a lot of our summer customers, and had a lot of help from our local community, so now in the quiet soup-days of mid-winter, we're reminiscing and thinking how fun it will be come summer!

Holidays continue with some favorites still in our cases!

Even though the holidays are over, I am keeping some of our favorite holiday cheeses through the long winter months of January and February. Like White Cheddar w/Cranberries from Maple Leaf Cheese! And, in our grab and go case, we have fine cheeseballs from Kelly's Kitchen, one made from White Cheddar and infused with Chardonnay, then rolled in slivered almonds. I used one this evening as an appetizer for friends who came to dinner, to rave reviews. Sometimes, it's nice to do the easy thing. We spread this on our Waterhouse Foods Baguettes, sliced thin. So good! Had to rein myself in so I wouldn't fill up and not eat dinner!

Honestly, I realize I really have always loved cheese in all its forms!

:)

Laura

Artisan Cheese - following the American Dream!

Why we want you to buy your cheese from us?

These cheeses are so, so, good!

You will stun your family and your guests with your intimate knowledge of the food you set before them! (We impart the knowledge at our store when you buy your cheese!) Hey, we only want you to look good!

I am passionate about supporting local agriculture!

These cheeses are the results of the efforts of individuals like yourselves, hard-working, creative, impassioned!

It's patriotic! It is a product that supports our national and state infrastructure! The dollars that go out into the community from one artisan cheese plant support city and state governments through taxes and fees paid!

It's a product that Americans can be proud of, not just some mass-produced, cookie-cutter stamped food! American artisan cheeses reflect all the integrity and individualism that made companies like Harley Davidson or Apple!

More of those dollars also go into the state government to support state and local agriculture programs.

The product that is created in the artisan cheese plant lifts the quality of all other 'like' products striving to 'imitate' them, or to pair with them!

So many more reasons, but so little time - so I'll finish with....

how can you resist?

Bread and cheese - so much in common!

On bread and summertime...

Bread and high summer temperatures and high humidity are not necessarily good companions! And we offer an awesome bread in our store that I want all my customers to be satisfied with. So, a little information about how to manage an artisan baked product is in order.

What it is? We carry Waterhouse Foods baked goods. These breads are so wonderful, and full of great flavor. The baguettes and loaves are an all-natural bread, lacking those preservatives which lengthens shelf life, and that many of us have decided we are better off without. This 'better' bread is meant to be eaten soon after it is baked. Like loaves you get at any great local baker, the bread leaves the baker still living. It needs to breath. Just like cheese, it doesn't like being wrapped in plastic for long periods of time, and, while you can keep it refrigerated for a short time to thaw, it is best to leave it on your counter or in a bread box. If you must wrap, just use a paper or waxed bag.

How do I choose a bread?

First, no two loaves or baguettes are going to look the same. That's the beauty of the product. Hand made and individually loved into existence by a passionate creator.

Why is it frozen? A lot of confusion about breads occurs when people realize the bread comes to us frozen. First, as to the nature of business in a small store. We see perhaps 10 people in our store on a normal weekday, and maybe 20 - 25 on a busy weekend day. Of course, not all those people buy bread! So, I order weekly from Shawn and Rae at WHF. The bread he brings me promptly goes in to my freezer, to remain as fresh as possible, to be brought out daily as needed.

How do you care for it?

All you need do, after purchasing, is set it out to thaw and warm to room temperature, and it's good to go. In winter, we recommend 10 minutes at 350 degrees in your oven. In summer, you can leave the bread in a warm, sunny spot in the kitchen.

If you need to keep a loaf of Shawn's great bread for more than a couple days, it would be wise to take home the already frozen bread, place it in an airtight freezer bag, and store it in your home freezer. And, this is the only time your bread should meet a plastic bag!

Look at the picture below of Shawn's European sourdough, and tell me they are not too lovely too resist. Come on in and try a sample! We can special order just for you. To order WHF breads, just call Laura on Tuesday with your order, bread is delivered early Thursday morning. You can pick it up after we open at 11 a.m.

*You can check out all the Waterhouse Foods baked products at www.waterhousefoods.com.