This mixed-milk cheese is an aged, soft cheese, perfect for the warm summer months. It is a combination of local, fresh cow’s milk, goat’s milk, and Vermont cream. The texture is smooth and creamy, with a brie-like softness. It has a great, fresh goat flavor with the nice, smooth texture of a cow’s milk. Cremont is delicious on a baguette or neutral cracker, topped with fresh fruit or preserve spread. It makes for a fantastic addition to any summer bbq or social gathering. Check out their website for some great pairing and cheeseboard tips.
Rare Bird Preserves are handmade using only seasonal fruits with a focus on locally and sustainably grown produce, ensuring the truest flavors around. With interesting varieties ranging from Caramel Apple to Fig Earl Grey and Passion Fruit Curd, every palate is sure to be pleased.
Rare Bird Preserves are made in a small kitchen the traditional way—in copper pots with all natural ingredients, but the flavor combinations are anything but ordinary. Rare Birds uses artisan methods to infuse herbal and floral flavors with fresh, local fruit. Some upcoming flavors for the winter include Cranberry Clementine, Meyer Lemon Rosemary and Grapefruit Mint. Check out Rare Bird’s Blog for some great recipe ideas like Mascarpone Frangipane Tarts topped with Fig Earl Grey Preserves http://blog.rarebirdpreserves.com/ and stop in any Plum Market store to grab your ingredients!
One of our cheese buyers here at Plum Market just came home from the East of France where he visited the fruitiére, pictured below. French farmers have been producing cheese here for over 2,000 years! Comté cheese has been made in the Massif du Jura region of France since the middle ages.
It was the long, hard winters in the Jura regions that forced the farmers of this region to find a way to keep cheese through the winter. Little did they know that this process would become such a popular tradition still today. The non-intensive agricultural craft of producing Comté is now practiced in over 3,000 family farms. Its production remains based on traditional methods and has strict rules for each stage.
The cheese-making process begins when local farmers bring their milk daily to the fruitiére. The cheesemaking house was given this name based on the idea that “milk bears fruit”. These fruitiéres are normally the village centers and have become the heart of every community. Farmers bring in their milk every day of the year, as Comté must begin its cheesemaking process within 24 hours of the milk being collected. Once the cheese is made, it begins the maturing process to acquire its distinctive flavor. For this, Comté cannot be hurried.
The large rounds of Comté sit on spruce boards, rubbed with a brine solution called morge, turned over and salted regularly. This process will last anywhere between 4-18 months or up to 10 years! Once it has matured, it becomes soft, smooth and supple. Be sure to ask one of our Artisan Cheese experts for a sample next time you’re in Plum Market!
That’s right! The Di Stefano family owns a dairy in Southern California and has a lifetime of experience, tradition, and passion for making cheese. This boutique-style artisan cheese company is dedicated to making burrata only and ensures it is the most authentic available in the U.S. As a matter of fact, it’s only available at Plum Market in the Midwest (we’ve got connections). International awards an prestigious seals have been collected for this incredible cheese over the last 10 years. It’s also been voted #1 Burrata by the Rosengarten Report.
Di Stefano Burrata is handmade with extreme care, passion, and dedication. When you receive your Di Stefano burrata, open the crinkly bag wrapped with a green tie and you’ll find mozzarella skin with the perfect bounce and chew. When you cut into it, the inside is stretchy, stringy, and impossibly airy. The flavor is extremely delicate, delicious and very decadent–truly like no other burrata you’ll find in the U.S.
Here are some ideas for using your Di Stefano burrata in some delicious dishes:
-Add to fresh tomato & basil for a twist on the classic caprese
-Spread on a sandwich or wrap
-Serve with crusty bread, salt & olive oil or atop crostini
-Toss with cooked pasta, fresh tomato, basil, olive oil, salt & pepper
-Use as a pizza topping
-On top of any sweet wafer biscuit with orange marmalade, chopped crystallized ginger and orange zest as a dessert
We traveled to the Northwest corner of the state to a beautiful winery in Leelanau Peninsula, Black Star Farms. Upon entering the peninsula you leave behind the hustle and bustle of everyday life and find lush farmland, beautiful wineries, and charming local stores.
Driving into Black Star Farms you pass by grapevines growing along the hillside:
For those who want to spend more time exploring the Black Star Farms properties you can stay at the Black Star Inn, which includes eight exclusive Guestrooms:
We made our way to the tasting room and sampled a variety of Black Star wines including the 2010 Arcturos Sur Lie Chardonnay and the 2008 Isidors Choice Pinot Noir. Perhaps the greatest treat was the Leelanau Cheese Company’s award-winning raclette cheese we enjoyed with our wines.
Visiting a winery is an amazing experience and if you have visited Black Star Farms, you can always toast to the memories by picking up a bottle of Black Star (we have several varieties) from Plum Market. What Michigan wineries have you visited? We’d love to hear about your experiences!
We love learning more about companies who do the right thing, so, on a recent visit to the Crave Brother’s Dairy Farm…boy oh boy, were we impressed. The Crave Brothers are making a difference in their community by using an interesting alternative energy source—manure. (more…)
Sometimes the only food stopping us from eating a vegan diet is cheese. The incredible taste is just too hard to part with, especially if you’ve had Widmer’s Cellars 10 year aged cheddar, an absolute guest favorite:
This cheese’s rich, nutty flavor becomes increasingly sharp with age and the smooth, firm texture becomes more granular and crumbly with age. Slice this cheese for sandwiches, crackers or shred into casseroles, soups, and sauces. Or just eat it plain, it’s that good.