Time sure flies, doesn't it?
Today is April 18, 2007, and it's time we recommenced updating anyone and everyone about the products available (and, sometimes, unavailable) at the Park Slope Food Coop.
Welcome back, everyone.
For today's product updates, let's go to the land of olives and cheese. Here's Yuri, the Coop's intrepid olive and cheese buyer, with the latest and greatest in the olives and cheese cases:
Olives:
Marinated Garlic, Cornichons & Green Olives. Delicious sweet garlic - not too spicy. . .
Cheeses:
Malvarosa
A semi-soft cheese produced from the milk of Guirra sheep in the Mediterranean region of Spain near Valencia. This cheese is cured in cheesecloth and when fully aged, provides a sweet flavor with a mild butterscotch overtone. Considered to be a traditional farmhouse cheese, Malvarosa cheese is white in color with a smooth buttery texture containing
very few small open eyes.
Montcabrer
Semi-firm goat cheese from Catalunya bathed in vegetable oil and charcoal and aged 60-90 days. The rind is gray where the surface mold mingles with the charcoal, Texture is creamy and the sweetness of the milk comes from the exclusive use of Murciana goats. Earthy, Full-flavored and tangy at the finish.
La Peral
Lightly blued, rare and delicious mixed milk cheese hailing from the village Illas in Northern Spain. Also known as Queso Azul Asturiano, La Peral is made from pasteurized cow's milk to which sheep cream is added. The wheels are then aged for sixty days in Asturian caves. La Peral resembles an Italian Gorgonzola and has a strong olive flavor and pungent aroma. Its slightly crumbly texture becomes significantly creamier in the finish. Pair this cheese with Viognier, Port, or Spanish desert wines.
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Our intention moving forward is to bring members as much up-to-date information as possible about what's available on the shelves in the Coop. Keep checking back to learn more about what's on offer in every aisle of the PSFC.
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