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May 14, 2013
Bella and the Bay Blue Cheese
Hi everyone. Just a quick word before Bella takes over.
We recently got to taste the final version of the new Bay Blue from Point Reyes Farmstead Cheese.
Oh my goodness! What a great cheese! We tasted an early version of this new cheese about two years ago and… – what?
Okay, okay – Bella is pulling at my leg – here she is.
Well, hello cheese lovers! I thought Wally was never gonna stop. There’s a lot of aroma here right now and I’ve got to hurry or he’ll be trying to stash that cheese away somewhere. Oh, if only you could smell what I’m smelling! Of course, you can’t. Even if you were here, your nose is no match for mine.
But about the cheese. I’m in love. Again.
I’m still in love with their original Point Reyes Blue. The lovely creaminess that follows after that great sharp beginning. Mmmm.
But this Bay Blue is different.
Not quite so pungent at the start and drier, but oh, it’s melting in my mouth! Slightly more salty. Oooh and I smell butter. And something sweet, too. Like sweet cream. Maybe a touch of cherry. But – Hey! Where are you going with that cheese?
Sorry – I’ve got to run. Fast. Smell ya later!
Wally here again- one more thing! You can include this cheese in our wine gift baskets and gourmet gift baskets. Give us a call: 855.313.5680
April 16, 2013
The Golden State
Opening Night Cheese Tasting
“Eureka! There’s gold in them thar hills.” That was the cry of the 49ers who came to California in the 1800s looking to score a fortune in the gold rush. Now up in the hills of Marin and scattered throughout the state, is gold of different kind. It still of the land, but in the form of milk and dairy products.
Northern California has long been considered a food epicenter focusing on family owned farms producing organic product. The establishment of the Marin Agricultural Land Trust (MALT) helped assure that the area of Marin would continue to support farmers and green space rather than being overrun by condos. You can learn more about MALT here: http://www.malt.org/
The call of gold lured me and Wally to load up our wagon and head up north to those very same hills in March to attend and help with the California Artisan Cheese Festival which was held in Petaluma from March 22nd-24th.
The weekend was filled with tours of local cheese makers’ facilities and farms, seminars (beer and cheese at 9:30 am anyone?), tastings, meals, and a Marketplace on Sunday. We attended our first festival last year and immediately became members of the Guild which gave us the opportunity to help set up and run their booth at the Marketplace. Having to be there at 9 am was difficult, but talking about the work the Guild does and the classes they offer in conjunction with the College of Marin was gratifying.
New Kids on the Block Seminar
Since we teach classes and hold tastings in our shop, we like to get as much insight as we can from the Cheesemaker perspective to share with our students. This lead us to the New Kids on the Block Seminar early Saturday where we got to listen to and ask questions of four Cheesemakers who were bringing new cheese to the market. They spoke frankly about their development process and the challenges in introducing a new cheese to the American public. Janet Fletcher of the San Francisco Chronicle lead the discussion with the cheesemakers and asked pointed questions to keep the info flowing. One of our favorite new cheeses is Point Reyes Bay Blue. Cuba, the cheesemaker for Point Reyes, talked about how he has refined this recipe for years before releasing it. While visiting Point Reyes two yeas ago we had the opportunity to try it in its first stages! Patience pays off. The new Bay Blue is astounding and already winning awards. But it took over two years to get it right! That is a lot of time and effort. We felt fortunate to be able to experience its evolution, it gave us terrific insight into the process of taking a pretty good cheese and turning it into a great one.
New Kids on the Block
Luckily for our Fancifull Customers we have an in with the dairy, so they shipped us a wheel even though it isn’t in wide distribution yet. Nice to have friends in high places.
Toward the end of the seminar, our moderator, Janet Fletcher, let us know that she had just released her latest book: Cheese and Beer . I bought one immediately (and had her sign it). It has lots of information that should contribute to some tasty classes at Fancifull in the near future.
Laura Werlin, our fearless leader
At lunch, we shared our table with the folks from Cypress Grove, another of our favorite cheese companies. Wally would eat Humboldt Fog every morning if he could and I have to say the same about Midnight Moon.
The afternoon held a wine pairing seminar with old world and new world cheese and wine. Old World basically means Europe while new world speaks to the U.S. and Australia. The class was very similar to what we offer in our classes at Fancifull but it was fun to be a student rather than the teacher. There is always so much to learn and Laura Werlin, author of several books on cheese, was a terrific tour guide.
This cheesy weekend left us brimming with ideas and new product to bring into our shop. There is just so much great cheese out there, how do we sell it all? Answer: One wedge at a time.
Old World/New World Wine and Cheese
March 12, 2013
How to Assemble a Great Cheese Platter
Cheese, Salami, and Nuts
Pick 3-4 Cheeses to serve. A general rule is 4 ounces a person but it depends on the time of day and what else you are serving with it.
Vary the consistency of the cheese: a soft fresh cheese, a semi hard and a harder cheese like Parmesan.
Provide three different milk types: a goat, a sheep and a cow’s milk for variety.
Serve at room temperature.
Leave the wedges whole with a knife to cut, or cut a few slices to get it started
Decorate the platter with grapes, cucumbers, apple slices…
A nice jam to serve with it would be fun, like Laura Ann’s Blackberry Bayleaf or Raspberry Habanero!
Serve with fresh bread. You can also add some simple crackers or a nice crostini.
Open a bottle of wine!!
Suggestions:
A Fresh Goat Cheese or Crottin, Point Reyes Toma, Aged Gouda, Ossau Iraty Sheep Cheese
California Cheese: Cowgirl Creamery Mt Tam, Central Coast Creamery Goat Gouda, Fiscalini Bandaged Cheddar, Cypress Grove Lambchopper
American: Nettle Meadow Kunik from N.Y. (a creamy blend of Goat and Jersey Cow milk), Beehive Cheese Barely Buzzed, Utah (rubbed in coffee), Beecher’s Flagsheep, WA (voted best cheese by the American Cheese Society).
We have a great selection of cheeses in our store. Need a basket with fresh cheese? Try our Cheese 101 Gift Basket or check our Gourmet Gifts page for other delicious gifts.
Need help? Come to our store or call us at 855 313 5680.
November 28, 2012
American Made: On The Vermont Cheese Trail
There he stood, tough looking but with kind eyes a striking amber color. With the name Thunder along with his long black goatee he resembled a character out of the show Portlandia – northwest urban hip. He was just missing the required piercings and tattoos. Oh yeah, and he is a goat.
Thunder was one of the many acquaintances we made while touring Vermont and striking out on the Cheese Trail. He is the main stud at Fat Toad Farm, that magical place where they make the goat milk caramel our students swoon over at our cheese classes. This small family farm, (they have about 100 goats just next to their red cottage), also makes phenomenal fresh goat cheese. I love the one with Maple – but they only sell those locally, out of a shed they’ve turned into a tiny shop.
A goat named Jupiter, who was over with the other females, stole my heart. She nuzzled and cuddled and made me want to move from my modest Hollywood home so I could have a few goats of my own.
The Calf That Ate My Skirt
Over on the Western edge of Vermont on the banks of Lake Champlain we had the good fortune to get a private tour of Shelburne Farms, a farm and educational center set on an old Vanderbilt Estate. Set amid acres of farmland and trails butting up against the lake there is a glorious hotel with huge porches in what was once a summer home for the Vanderbilts. There are also animals, a petting zoo, a farm, classrooms, an old milking barn that hosts performances, a world-class cheese making facility and some of the cutest brown cows I’ve ever met. Cute to the point of being distracting.
So cute that while talking to the herd manager I was oblivious to the fact that this little creature with the huge brown eyes had managed to consume the majority of my long gauze skirt. I looked down and there it was in her mouth! I slowly pulled it out, like a magician with the scarves coming out of his sleeve; it just kept coming and coming. A little slime here and there but no harm to the skirt. Alison, our tour guide, said a cow had once gotten most of her jacket. They’ll eat anything. Ah, the hazards of hanging with the animals.
Vermont Sunset
The Vermont Cheese Trail had been on my to-do list for a long time. Yes, I am a nerd, as is my husband Wally. We spend many of our vacations talking to the producers of our products at Fancifull, meeting with winemakers, cheesemakers, chocolatiers and such. Traveling to the areas where our food is made gives us sense of place. We get to see the operation personally, talk to the people making the food, smell the air, pet the animals, and feel like we are part of a community.
We are very much a part of the community that celebrates American Craftsmen, while also supporting people around the world who grow food responsibly.
I feel very strongly that they are the stewards of the land. They are growing food that is healthy while also taking care of the health of the planet. They ask us almost as many questions as we ask them. What do our customers like? Is the organic label important? This is a big question because, as one farmer said, “to do that you have to let the government run part of your business.” It isn’t because these people don’t farm organically. But the cost and the rules, often inane, can make operating a small farm with limited resources difficult.
We were encouraged when a farmer in the Hudson Valley told us that more and more young people are coming back to the farm rather than going off to college and on to new careers elsewhere. And they are coming back armed with new knowledge and better practices that make farming viable again. So, whereas a decade or so ago many farms were abandoned, now you have some flourishing due to the renaissance of American food. Yes you may pay a little more for artisanal food, but when we meet these farmers and see all the work they put in, we are getting a bargain. For most of them it is a passion, not just a job. They deserve to live comfortable lives as do their animals. The food they are producing is also higher in nutrients, so this is of personal benefit to all of us.
Thunder
I will try to stay off my soapbox, which I keep handy at all times, but I do think this celebration of American Food is vital to all of our survival. Organics and sustainability makes sense for our planet at large. I often get asked, “Is this fascination with food just a trend?” I hope not. I don’t think it is a trend at all. Fifty or sixty years ago this was not “artisan” food, it was just food. Big industry came in and took over and often went for the cheapest solution, not the best. I think producers will come and go and maybe our zeal will lessen as this becomes the new normal. With any new movement there is bound to be some overdoing. We all don’t necessarily need to know where every particle of food comes from and we certainly should never be pretentious or snobby about it. The people we meet aren’t. They are hard workers who want to create great food. My theory is that once you begin to eat real food it is hard to go back to industrialized food as your main diet. The stuff that is being created by Artisans the world over is just too darn good. And I intend to keep meeting them, one by one, so I can better understand the process and help bring their food to market. That is my passion.
October 6, 2012
Holiday Baskets On A Budget
When is a holiday basket not a basket?
When you eliminate the basket all together and design an affordable gift that packs a punch without straining your budget.
Most of us love to give gifts, but sometimes the economy of the situation does not allow us to go overboard. You might want a little something for a co-worker but only have $15-20 to spend. Sending gifts to thank your clients for their business is a smart marketing move, but being the clever business person you are, you have to watch your cost per gift. How do you acknowledge them with a gift that will get noticed, that looks personal, without breaking the bank?
Simple! The easiest solution is to call us at Fancifull, we love taking problems off your plate. This year I have been having fun coming up with simple yet delicious gourmet gifts for under 35 dollars. I have been particularly smitten with mugs and mug/plate sets. The idea of someone with their mug of hot cocoa, or more potent beverage, relaxing and enjoying the spirit of the holiday makes me smile. I can’t help it, I always think of the person who is receiving the gift as I design. We have The Mug Hug, which is a mug wrapped in a red knit sweater in a box with white chocolate cocoa and buttery shortbread cookies. Then there is the Eat, Drink and Be Happy mug and plate set complete with hot drinks, cookies and chocolates that could be used year round.
Want something more gourmet food oriented? How about our California Cheese gift box with 2 artisan cheeses, crackers, and almonds all wrapped in a California Fruit Label Box. One of our most popular gifts is the Fancifull Wine Caddy with a bottle of wine, cheese, crackers and nuts packed in a jute carrying bag for only $29.95. A great box of chocolates or our Velvet Rope Cake Truffles always make an impression.
If you are a do-it-yourself kind of person, take these tips and come up with some gifts of your own design. Home baked cookies in a mug with a packet of tea is a lovely idea. A small tray with a candle, bath salts and some lotion is a more personal “time out” gift. For someone who is eating gluten free or has diet restrictions, find a cute plate and fill it with foods they can eat, wrap it and put a bow on it, voila – a thoughtful gift. A movie ticket wrapped with some popcorn is a treat I’m sure any friend would like. Once you start looking around you’ll find more and more possibilities. If the holiday pace picks up and you find yourself short of time and energy, well…you know who to call.
September 14, 2012
The Big Cheese Goes For The Gold
Terry August – The Big Cheese!
Juliana Uruburu
I don’t know whether or not she was inspired by the recent Olympics, but it seems as if Terry (Terry August, founder of Fancifull) has set out to Medal in Cheese. No, she hasn’t done it – yet! The medal you see her wearing here actually belongs to Juliana Uruburo, lead instructor at The Cheese School of San Francisco and Director of the Cheese Program at The Pasta Shop. Juliana has been inducted as a Knight of Cheese by France’s elite Guild de Fromage – one of the first women, as well as one of the first Americans, ever to be so honored. Ooh la la la la. What she knows about cheese and does for cheese education is astounding.
This last weekend, Terry completed an intense course in cheese mongering and all things cheese taught by Juliana at The Cheese School. The photo was taken by fellow classmate Laura Ann, of Laura Ann’s Jams (whose products appear in many of our gift baskets!), who is also passionate about cheese and artisanal foods. I’m told they tasted over 150 cheeses, played with pairings, visited a local creamery and had a rollicking good time. And somehow, all that fun with cheese led to this photo.
It’s leading to a lot of great things here too, for all of us, because our Big Cheese now has a lot of big cheese plans for Fancifull. These plans include a greater cheese selection, expanded cheese classes, ultra cheesy gourmet gifts and (hopefully soon) the Fancifull Food and Wine Gourmet Store online!
Stay tuned for more cheesy news!
June 9, 2012
Cheesey Classes and Cheese Facts at Fancifull Gift Baskets
Cheese is one of the world’s greatest foods.
Delicious, nourishing, rich in calcium and available in countless variations and flavors.
Over the years we’ve talked about many particular cheeses that we’ve discovered for our gift baskets, cheesemakers that we’ve visited and tasting events we’ve attended.
Every time we do this we hear “Ooh, we’d like to go do that!” from nearly everyone who writes back.
So we’ve scheduled not just one, but a bevy of cheese classes titled “Cheese 101″, which we will be holding here in our store. The response has been huge: we have almost 300 people signed up for classes from now through September. Oh, boy. It’s going to be a tasty summer.
In the meantime, here’s one interesting cheese fact for you:
Cheese can be made from the milk of any mammal!
I think we’re all pretty familiar with cheese from the milk of cows, goats and sheep.
And there’s certainly nothing strange about mozzarella di bufala – made from the milk of water buffalo.
We feature all of these in our Cheese Gift Baskets.
Ones we won’t be carrying:
Yak cheese (or is that yuck cheese? I’ve read some bad reports), and Moose cheese.
November 16, 2011
Video: Yam Good Cookies
October 8, 2011
The Creamy Goodness that is Point Reyes Blue Cheese
Terry August and Jill Giacomini at the Fancy Food Show in Washington DC.
We have recently renewed our love affair with Point Reyes Farmstead Cheese Company’s Original Blue Cheese. People trying it for the first time can hardly believe how good it is. Many of them actually say: “I can’t believe it. It’s so good!” Then I try some, too. And I say: “Yeah, amazing isn’t it?” We all have big smiles on our faces. It has this amazingly rich creamy texture that melds perfectly with the sharp tanginess of the blue, fading away slowly to leaving just a faint shadow of sweetness at the end.
So I recommend that you get some and start smiling, too. We have it here, although we’ve gone through a lot of Point Reyes Blue this week in Kosher Gift Baskets due to the Jewish holidays of Rosh Hashanah and Yom Kippur. Oh yeah, forgot to mention that in addition to being made from Cultured Raw Cows Milk from their own farm, the cheese is also kosher. Anyway, you can get it from us here at our store on Melrose. One of my favorite ways to eat it, aside from just eating it plain with a nice crisp white wine, is as a dressing on a big green salad.
Wally, Terry, and Herve Dubourdieu (Owner of Chateau Ducasse)
Terry’s salads are the best. Starting with a variety of greens she will add some roasted corn (shaved off the cob), red bell pepper, diced jicama, maybe grated califlower – there are a lot of possibilities. Then just add some of the Blue Cheese. No dressing. Chopped strawberries really send this over the top. The combination of the sweetly acidic strawberries with the creamy cheese will launch your taste buds into orbit. It’s out of this world. A nice crisp white goes well here, too. Right now I’m thinking of a White Bordeaux, Chateau Ducasse, made by Hervé Dubourdieu. Heavenly.
Hmmm… Maybe we can pair these two together for a Holiday Gift Baskets.
September 23, 2011
Belvoir Fruit Farms and the Magic of Elderflower
“The delicate scent of elderflowers is as quintessentially English as tea parties and village fetes and, in the countryside, it’s often said that summer has only really arrived when the elderflowers start appearing in the hedgerows at the beginning of June.” – Belvoir Fruit Farms
Makes you want to visit England, doesn’t it? Most of us here in the states have no idea what Elderflowers smell like, and it still sounds great. Fortunately, you don’t have to use your imagination because Belvoir has captured the flavor and aroma of the enticing elderflower and put it into a bottle.
The product? Elderflower Pressé.
Made 100% naturally at Belvoir Fruit Farms in Lincolnshire, England, from handpicked elderflowers, fresh lemon juice, cane sugar and lightly carbonated Belvoir spring water. This a delicate beverage with an exquisitely scented taste. Serve chilled as a sophisticated and refreshing alternative to alcohol or add white wine or champagne for aromatic spritzers or mix with gin or vodka for great cocktails. Belvoir Elderflower water is best served cold on a hot day, but its unique flavor can be enjoyed year round with any meal or by itself.
This refreshing drink is well known and loved throughout Europe, although the flower is known by different names: Fliederbeerblute in Austria, Fleur de sureau in France. But it is almost completely unknown here. So we’re getting ours from England and are having to bring it in by the pallet load because it is so popular. Stop by the store and we’ll give you a taste. Or call us to get some for yourself or to have it included in any of your holiday gift baskets. You can also substitute it in our wine gift baskets, just make a note in the other info field online or let your order taker know over the phone.
Cheers!
And thanks to the fine folks at Belvoir Fruit Farms!
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