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Cheese at our Warehouse!! Come and get it for Thanksgiving!!

We are at it again. Every other Saturday. Our warehouse is open to you.

When: November 10th and 24th

December 8th and 22nd

What time: 8 am to Noon

Where: At our warehouse
4727 S. Talman , Chicago (between Western and California Avenues)

Parking: Lots of free street parking
Contact us that day for directions and info: 773-519-5055, 773-835-5055



The Great American Cheese Collection is back with:

Fresh Mozzarella and Burrata

Amish Swiss and Baby Swiss Cheeses

Pineland Farms Monterey Jacks and Cheddars

Lazy Lady goat cheeses

Rivers Edge goats cheeses

MouCo ColoRouge, Camembert and BLU

Parmesan, Romano, Provolone, Pepato from Armando Ferrari

Blue Cheeses

Stinky Cheeses

Soft and Creamy Cheeses

Aged and Intense Cheeses

Fresh Goat Cheese

Cow, Goat and Sheep Milk Cheeses

Spicy Cheeses – Jalapeno, Chipotle, Smoked Salsa

Energy Bars

Sunset Bay – a creamy goat milk cheese with a bloomy rind and a center layer of smoked Spanish paprika

Humbug Mountain – an ultra creamy goat milk pyramid with black peppercorns. Amazing with red wines

St Olga - an aged, semi-firm goat milk cheese with a washed, yeast rind. Slightly assertive, fresh clean, “meaty”; creamy mouth-feel; long finish

Vermont Blue – a double cream Holstein cow milk cheese; earthy, musty, pungent ; big flavors and a huge finish

Rapture – a Jersey cow milk soft cheese; washed rind and then wrapped in grape leaves.

Hopeful Tomme – a blend of goat and Jersey cow milks ; semi firm ; creamy and flavorful ; from Sweet Grass Dairy in Thomasville, GA

Pennsylvania Noble Mature – an Amish cheddar made in the style of a French Cantal; organic, green, farmstead, etc.

Fresh Bocconcini Mozzarella – cherry tomato sized


Also available:

Stivers Fresh Roasted Coffees

Elena’s Fresh Tamales and Lalo’s Salsas, Chicken Mixiotes

Artopolis Breads – traditional baguette; baguette with various seed toppings; whole grain loaves; salt pretzels

Taste and then cruise the racks in our warehouse for much more. All for sale at "wholesale" pricing.

More DEALS !!

ZOTA Organic Soda Pops will be on sale: Orange and Lemon
$10.00 for a 12-pack ( regular store price is $18.00 )

***

NEW STUFF

KC Goodies
Handmade / Homemade Doggie Treats
Judy Goodman has got treats for your "doggie baby"

The Great American Cheese Collection is back with:

Timberdoodle – a washed rind cow milk from Woodcock Farms in Vermont, creamy, flavorful, slightly "stinky"
Magic Mountain – an aged sheep milk cheese from Woodcock Farms
La Fleurie – a double cream cow milk "camembert" from Willow Hill in Vermont
Pennsylvania Noble "TRIO" Tasting – made from spring milk of 2007; made from winter milk of 2006 ; and, made from spring milk of 2005. Amish cheddar made in the style of a French Cantal ; organic, green, farmstead, etc
White Cheddar Curds – fried curds for the holidays? Make your own Poutine ?
Fresh Mozzarella Ovaline and Bocconcini
Burrata – fresh mozzarella stuffed with curd and cream
Affumicate – delicately smoked mozzarella – terrific for pizza, panini, and more
Raw Milk Amish Swiss and Baby Swiss Cheeses – natural and wood smoked
Pineland Farms Monterey Jacks and Cheddars – Smoked Salsa Jack
Lazy Lady goat cheeses
Figaro – camembert topped with figs and dates
Cranberries and Cream – camembert topped with cranberries, cream and white wine
Buck Hill Sunshine – washed rind stinky cheese
Rivers Edge goats cheeses
Hearts Desire – camembert with smoked paprika
Up In Smoke – fresh goat wrapped in smoked maple leaf
Siletz River Drum – soft, gooey, full flavored crottin
Sunset Bay – smooth and creamy goat milk cheese ; fine line of smoked Spanish paprika in the center ; rubbed with ash on the outside just beneath the bloomy rind
Saint Olga – aged "stinky" goat cheese
ColoRouge - a red rind yeast washed camembert ; beautifully stinky/sweet
Aged Raw Milk Parmesan, Romano, Provolone, Pepato from Armando Ferrari
Juniper Grove – Oregon – Goat Pyramids – very French in style; big flavors

"Winter Blues" Cheeses
Berkshire Blue
Mindoro Blue
Mindoro Gorgonzola
Vermont Blue
Black Ledge Blue
Maytag Blue
Dolcelatte Gorgonzola – natural rind; ULTRA creamy

NEW
Black and Blue – a semi-soft goat milk cheese from FireFly Farms ; soft and Creamy; earthy; "meaty”"; big flavors with a big finish for a big red wine
Hooligan – a washed rind stinky monastery style cheese from Connecticut
Holy Cow – triple cream cow milk from Louisiana
Feliciana Nevat – an ultra creamy goat and cow blend cheese from Bitter Sweet
Aged and Intense Cheeses – raw cow milk gouda, goat parmesan, 6 and 9 Year Cheddars, goat gruyere
Fresh Goat Cheese
Spicy Cheeses – Jalapeno, Chipotle, Smoked Salsa
Tarentaise – a French style gruyere from Vermont; best ever
Humbug Mountain – an ultra creamy goat milk pyramid with black peppercorns. Amazing with red wines
Vermont Blue – a double cream Holstein cow milk cheese; earthy, musty, Pungent ; big flavors and a huge finish
Hopeful Tomme – a blend of goat and Jersey cow milks ; semi firm ; creamy and flavorful ; from Sweet Grass Dairy in Thomasville, GA
Tumalo Tomme – a delicious, meaty aged goat cheese from Oregon
La Fleurie – triple cream camembert from Willow Hill in Vermont; ripe; gooey; silky; bursting with delicious flavor

Thanks to all those who have helped make these tastings known and successful ... LTH Forum....

As part of South Side Saturday (http://www.lthforum.com/bb/viewtopic.php?f=19&t=26146) Happy Stomach, BryanZ, Dansch and I visited the Great American Cheese Collection. With the demise of the Cheese Stands Alone, the GACC has the most interesting selection of cheese in Chicagoland. Located, as noted, in a warehouse, the place has a forlorn industrial charm. The front room is filled with interesting cheese from artisanal producers from all over the US, and included today a range of cheese from a Burata to a Wild Rice Gouda to an 11-year old cheddar, and some amazing blues - and a candy-like fig "sausage", marinated in red wine with nuts and spices. We were given taste after taste after taste - triple creme, "stinky" cheese, elegant goat cheese. Until GACC gets discovered, it is an experience all its own.

GACC seems a natural for a future GNR Resource award.

Although the setup has a certain industrial-chic appeal, I didn't find it necessarily better than what one can get at Whole Foods or Wegmans (I'm not sure they have the latter out here).

Furthermore, while I'm willing to (grudgingly) concede that disliking pungent cheeses isn't a major character flaw for the layperson, I would argue that as a cheese salesperson it is. The woman we interacted with was nothing but nice and generous, but her knowledge of cheese wasn't particularly inspiring.

every artisanally produced food product should have some story behind it.

Although I can't compare prices, these were certainly not bargain-basement prices. They didn't seem much cheaper than The Cheese Stands Alone, if I recall correctly. And GACC does not have the selection of CSA, at least so far as hard cheeses.

Perhaps I am wrong, but I am not sure that the prices are cheaper than the prices sold to restaurants. Someone can correct me if I am wrong.

Still their Fig Salami and 11-year old cheddar made it all good.

BryanZ's point about Linda's "major character flaw" as a cheesemonger of not liking pungent cheeses actually reminded me of an interesting topic GAF brought up later that day (something from his research, I believe) . His point was that often times food service professionals are expected to be able to produce and judge food which they really don't like (either as a matter of personal taste or lack of cultural/family link to that food).

It's an interesting situation where a person has to be able to taste a foodstuff and say "I don't like this at all, but it's exactly as it should be for my customer's palate" or "I don't like this at all and won't even when it's right, but I can tell that it needs a bit more X"

-Dan

No open house tomorrow.

What: Saturday Cheese Tasting at Our Ware House
When: Canceled this week
Time : Canceled this week
Where: 4727 S. Talman, Chicago
Cost: FREE
Questions: 773-519-5055

This week we will be canceling the warehouse tasting
We will be back the first Saturday of October

with new hours from 11 AM to 2 PM