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Weekend Picks! Appleton Store Only
From Wisconsin: Stravecchio
This is wonderful aged hard cheese with a nutty flavor and a great mouthfeel. A bit less hard, more moist, richer flavor, slightly different tang, less rind, not quite as salty as Parmesan Reggiano. But still darn good Parmesan. In fact I'd say I might like this parm better for nibbling than the Italian stuff. It seems to be more about the flavor and less about the texture.
Bottomline - It's really good cheese. And finding an American company making great Parmesan is a good thing all by itself.
It goes great with Prosecco, and do we have a wonderful Proseco for you!!
 From Italy: Cantine Riondo Proseco Veneto $13.95
This sparkling wine is produced in full respect of ancient traditions, using Prosecco grapes grown on the Veneto hills. It is characterised by a fine, light perlage and a fresh and aromatic perfume. It is perfect both as an aperitif and as an accompaniment to light dishes.
The Wine Advocate says, This effusively fruity, light-bodied wine offers terrific floral notes, persistent effervescence, and a clean, delicate finish, it's a crystal clean, pure, sparkling white. It is an ideal aperitif to enjoy over the next year. It is an amazing Prosecco (technically a non-vintage, but it is all from 2000). Score: 90. —Robert Parker, June 2002.
We're not Robert parker, but we absolutely LOVE this wine, serve chilled on a hot summer day or a warm summer evening. Salut!
 From Chile: Terra Andina Pinot Noir 2006 $9.89
Tasting notes:
It shows a seductive and complex combination of black cherry and Raspberry aromas, Rose petals and Violets, mingled with a soft touch of Vanilla and coconut. Full-bodied and rich, with a soft and velvety texture. Smooth tannins and an elegant aftertaste.
Parings:
All kind of white meat, pasta, pizza and soft cheeses.
From France: Triple Creme Belle Toile Brie
In order for a cheese to be called triple cream the butterfat content must be at least 7o%. Double cream cheese only needs to have a butterfat content of 60%.
For all practical purposes, the difference is in how the cheese tastes. In general triple cream cheeses are going to be smoother, richer, and more complex with a texture closer to butter (which is 100% butterfat) than a double cream cheese. Delicious, smooth, creamy, in short, wonderful stuff!!
Recipe of the Week: try with either of the wines, cheese and fresh fruit, grilled chicken and you have a beautiful light summer meal!
ORZO SALAD WITH TOMATOES,etc.
1/4 C. red wine vinegar
2 T fresh lemon juice
1 tsp. honey
1/2 C. EVOO
salt & pepper to taste
6 cups chicken broth
1 lb orzo ( rice shaped pasta)
2 C. red grape tomatoes halved
1 pkg feta cheese crumbled
1 C slivered fresh basil
1/2 C. toasted pine nuts
1 C. Kalamata or black olives sliced
1. In a small bowl, whisk together vinegar, lemon juice and honey. Gradually whisk in olive oil. Taste and add salt & pepper. Set aside.
2. Bring broth to a boil in large pan. Stir in orzo reduce heat. Boil until just tender, but still firm. Drain and rinse with cold water. Transfer to a large bowl and toss.
3. Mix tomatoes, feta, basil and olives into orzo. Add dressing: toss to coat. Add pine nuts. Serve immediately.
This can be made a few hours ahead to a full day ahead. Just add the dressing and the pine nuts before serving and mix well.
*******And remember, we also carry a selection of Summer Drink Mixes like Mojito, Margarita, Mai Tai, Sangria, etc*******
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