CHEESE SHOP DEALS OF THE WEEK | 2/10-2/16!
CHEESE SHOP DEALS OF THE WEEK
FONDUE & RACLETTE CHEESE SALES
Mifroma Swiss Fondue Heat & Serve Ready Made 14oz
Fondue, meaning "melted" in French, is a delicious winter dish comprising a hot pot of runny cheese into which guests dip their pieces of crusty bread or vegetables.
Deeply flavored cheeses with strong melting qualities make up the fondue mix, which combines the tasty Raclette AOP, Gruyère AOP, and Emmentaler AOP cheeses. The variety of cheese in a fondue makes it particularly adaptable to all guests' tastes.
Just heat and serve!
Milk production for JUMI cheese is extremely limited - the largest dairy milks just over 40 cows. The farmers bring milk warm to the dairy where it is promptly inoculated with house cheese cultures and is always made into cheese within 24 hour
Washed with pure spring water from the Aare River (hence "aarewasser") throughout the production process, this raw cow's milk cheese offers a mild and creamy reflection of Aare Valley terroir. A melting, smooth, creamy texture envelops flavors of grass and a hint of mushroom, making this cheese a perfect pair for gratins, mashed potatoes, and sharing with friends over a glass of Belgian Ale or Swiss craft-brewed Saison.
Considered one of the finest cheeses in the world, a wedge of Comté reveals a pale yellow interior and a texture that can vary from silky, flabby to crystalline.
There are practically 83 flavors, which can be savored while tasting Comté. But the main aromatic flavors that delicately linger on the palate are a balance of brown-butter and roasted-nut aromas and a sweet finish.
Its ability to melt easily means Comté goes well with many recipes from fondue to Croque Monsieur. The cheese pairs well with Rhone reds, a Palo Cortado or off-dry Amontillado sherry from Spain.
A toaster oven's dream, this French raclette melts like a charm to create an unforgettable meal. And the addition of the white wine rubbed onto the cheese, gives it a special fruity tang. Made from the rich and floral raw milk of cows grazing in the Rhône-Alps region, this raclette, with it's fine, creamy consistency is a "must-have" for your winter table.
Its name comes from racler (meaning "to scrape"), which describes the way the cheese is cut and consumed. It is typically enjoyed by gathering around a table, cutting the cheese in half, and then melting it.
With its cherry-sized holes and creamy, pale appearance, Emmenthaler cheese is arguably one of the most iconic of all Swiss cheeses. A medium-hard cheese, ivory in color and with an even rind, With its sweet, mild taste, Emmenthaler truly is a cheese for the whole family, whilst chefs will delight in its versatile cooking qualities. Emmenthaler is essential to any cheese board.
AND MANY MORE!!