At Hills’ Cheese this week, you’ll find…
Gjetost (pronounced, “yay, toast!” from Norway. This cheese is made from whey and is created by applying slow heat to caramelize the milk sugars. It tastes like butterscotch. It is informally the national cheese of Norway and is often taken on ski trips there. You can make a sweet fondue for fruit and other items using this recipe. $14.99/lb
Moody Blue from Wisconsin. This semi-soft blue cheese is smoked over fruit wood, which gives it a subtle nutty, smoky flavor and aroma. Serve with roasted vegetables, dark chocolate, honey, Merlot, Zinfandel, porter, and/or stout. $14.99/lb
12-month Manchego from Spain. Made using fresh, pasteurized sheep’s milk, this cheese develops a rich nuttiness and pleasant gaminess after over a year of aging. Its flavor can also be described as sharp and caramelly. Firm enough to grate, use it anywhere you would use parmesan/Parmigiano Reggiano. Pair with a malbec, riesling, lager or kolsch. $18.99/lb
At the Waterfront this week, you’ll find…
Blake’s Wakefire Hard Cider. Blake’s mission is to continue pushing the boundaries of hard cider, using only the best ingredients. The Wakefire is a blend of Michigan-grown cherries, orange peel, and Blake’s own apples. $6 a pint, or $5 during happy hour.
Tomato Florentine soup – tomato soup featuring spinach and herbs. $3 a cup and $5 a bowl.