We hope you all had a safe and enjoyable Memorial Day weekend.  FYI,  C'est Cheese will be closed Friday, July 4th.  We will be OPEN, Saturday, July 5th.

C'est Newsletter May 2008 - Part Deux

Well, it's not often that we send out two newsletters in one month, but May just has a lot going on and we wanted to share it all!  We also wanted to announce our upcoming tasting, which we had to push back to the first week of June, due to Memorial Day weekend.  We decided it was time to host a Cheese 101 class for all those who have been requesting a "basics" course.  (See below for more information.)  And for those of you who already consider yourselves informed turophiles, have no fear: we'll be hosting a themed tasting at the end of June as well, but to reduce confusion we won't start taking sign-ups for that tasting until the June newsletter goes out.

You Wanna Burrata?  We gotta Burrata!

As we announced earlier this month, we are now receiving shipments of fresh Goia Burrata every Tuesday and Friday and will continue to do so through the end of summer.  It's always difficult to judge how much of this very perishable delicacy to order, but we've been selling a lot of it now that the summer's here and have adjusted our stocks accordingly.  We will have it in stock throughout the summer, but if you need to have it for that special dinner, it's always wise to call us and we'd be happy to put some aside for you.

Our picnic contents and pricing can be viewed on our website, or pick up a postcard in the store!

C'EST PICNIC SEASON!!!

Photo:  two guys making cheese a REALLY long time ago.

UPCOMING TASTING: CHEESE 101

Monday, June 2nd - 2 Classes

6:00pm to 7:00pm OR

7:30pm to 8:30pm

PLEASE NOTE - NO TUESDAY TASTING

Wednesday, June 4th - 2 Classes 

6:00pm to 7:00pm OR

7:30pm to 8:30pm

Cost:   $20/person without wine          

             $25/person with wine     

As many of you know, most of our cheese tastings are very focused on a particular topic or region.  However, there are a bunch of cheese basics out there that are often skipped over while we discuss these specifics.  Because of this, we figured it would be a good idea to hold a tasting focusing on the fundamentals of cheesemaking - an A-Z primer if you will.  And no, this isn't a remedial cheese course, in case you were worried.  We'll talk about how cheese is made, its different styles, what affects its flavor, and oh yeah - we'll also taste several examples. 

Class sizes are limited so reservations are required.  To reserve your seat(s) (6 maximum) we ask that you e-mail us and we'll put your name down on the list (first come, first serve basis) or you can call us at 965-0318. PLEASE DON'T FORGET TO INCLUDE THE DAY & TIME YOU WANT TO ATTEND. Your reservation will be held until Thursday, May 29th.  Any tickets that have not been purchased by then will be released to the waiting list.  And please, if you sign up and can't make it, the sooner you let us know the better.  If you can't make it into the store and wish to purchase your tickets over the phone by credit card, there is a $1.00 flat fee per transaction (not per ticket).  We begin each tasting promptly so timeliness is appreciated. 

ST. PAT Single cream organic cow's milk cheese wrapped in fresh nettle leaves.  Made by Cowgirl Creamery, Marin County, CA.

More New Stuff!

Yes, even though we just sent a newsletter out a couple of weeks ago, we still have some new cheeses and wines that came in since then that we're really excited about.  First up, two new cheeses from the ever popular Cowgirl Creamery! 

St. Pat - A seasonal cheese that we've carried in the past, St. Pat is a single cream Brie-style that is wrapped in nettle leaves.  The leaves impart a wonderful hint of herbal flavor that make this cheese great with a crisp white wine like our Terlan Chardonnay from northern Italy. 

Sir Francis Drake - This one is brand new to Cowgirl Creamery.  It starts out as a triple crème cow's milk cheese like the Mt. Tam.  But after a few weeks of aging, the rounds are washed in an organic white wine that gives the cheese a more aromatic flavor which is similar to the Red Hawk, but less powerful. 

Bandol Rosé from Domaine Tempier - $50/bottle

While we usually keep our wine selection in the $10-$20 range, from time to time we just can't help but bring in something a little extra special.  When we found out about this super popular Rose from Provence, we couldn't resist ordering a few cases.  It tastes like, like, ummm, well, why don't I just let Kermit describe it: 

"If you're intent on winning over your rosé-phobic friends, then this is the wine to serve. Made in the Provence region of Southern France, this wine is a small batch production and is imported to the US by Kermit Lynch. Tempier rose is tremendously food friendly. The color is a lovely coppery rose. It's scented with rose petals and wild strawberries, and yet when you take a sip, it's bone dry and perfectly gorgeous. It makes a fine aperitif and can go straight to the table to accompany crudites, tapenade, salade nicoise, grilled fish, light pasta dishes, etc."