Paris Grocery News 5/14 Saturday, May 14 2011 

Manzanita, from Oregon, is a dry goat's milk cheese with a molé-spice coating and an eye-catching shape.

Cheese @ PG

This weekend, it’s the Seattle Cheese Festival at the Pike Place Market! Take a break from the madness upstairs and come visit us and our sister store, the Spanish Table. We’ve stocked our case with tons (seriously, TONS) of cheeses. Here’s a list of some of our freshest wheels, organized by type, which I find is a great entry point for learning about cheese and figuring out what you like.

For more information about all the cheesy happenings, go here.

We just cut into a new wheel of gorgeous Tome de Bordeaux! Picture from Culture Magazine.

Goat’s milk, aged:

Tome de Bordeaux

This goat cheese from the caves of Jean d’Alos wears a coat of fennel, rosemary, and thyme, with a starburst pattern of juniper berries, white peppercorns, and bird’s-eye peppers. The cheese is soft yet compact, with an enticing aroma and a clean, sweet, and earthy flavor. Taste the rind for some texture and powerful herbal flavor! $32.99/lb

Pave de Jadis: goat's milk cheese with an ash rind.

Goat’s milk, young, ash rind:

Pavé de Jadis

So named because of its shape: a pavé is a small paving stone. This goat’s milk cheese from the Loire Valley is dusted with vegetable ash and has a fudge-like texture. The taste is very clean, mild, and lemony. $16.99/lb

Sheep’s milk, blue:

Roquefort Coulet

This raw sheep’s milk cheese from Pascal Coulet is a superlative example of Roquefort. A  perfectly crumbly and moist texture, with a gorgeous snow-white interior and elegant green veining. The flavor begins slightly mild, then sweet, then smoky, and fades to a salty finish. Wow! $34.99/lb

Sheep’s milk, semi-hard:

Brique Agour

This award-winning Basque sheep’s milk cheese is renowned for striking an ideal balance between sweet and salty flavors. Slightly firm in texture, with a nutty, complex undertone and notes of Parm. Try it with a black cherry spread and a medium-bodied red. $24.99/lb

Samples of Cremeux de Bourgogne on Raincoat Crisps. Something you may just see this weekend at the shop.

Cow’s milk, triple cream:

Crémeux de Bourgogne

A cow’s milk triple-cream cheese from a small family of producers in Burgundy. Rich but not overwhelming, with hints of fresh butter. A fantastic cheese with champagne and fruit– at dessert or any time. We love them on crackers with nuts and fruit, like Raincoat Crisps. $16.99/lb

Cow’s milk, soft, washed rind:

Langres

This cow’s milk cheese from the Champagne region has a dense texture and a rich, creamy flavor with distinct notes of sour milk and a long finish. Unlike many pungent washed rind cheeses, Langres is milder and more delicate. Pairs perfectly with French bubbly. $12.99/each

Cow’s milk, washed rind:

Le Maréchal

Le Maréchal is a semi-hard raw cow’s milk cheese, made by hand in a tiny dairy in the small Swiss town of Corcelles-Aux-Payernes. It owes its rustic flavor to the herbes de Provence that are rubbed onto the cheese during the aging process. Named for the cheesemaker’s great grandfather, the village blacksmith (le maréchal-ferrant), this cheese, like the man, has a robust tough-skinned exterior concealing a rather warm heart. $25.99/lb

Thanks for reading, see you soon!
Rachel

and
Steve Winston and Sharon Baden
Owners, Paris Grocery

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Paris Grocery News, 6/11 Saturday, Jun 12 2010 

They smile because they're thinking about all the delicious cheese at Paris Grocery!

Show your colors

Since Steve and Sharon are carousing around Spain and Portugal, some of us have (maybe) been using the computers to sneak in glances at the FIFA matches. We’re just trying to create an authentic atmosphere. Isaac even said he’d buy us a round if France beats Mexico next week. To lend some snazz to your festivities, we have stickers and French flags large and small. Don’t forget that le foot is always more fun with cheese, charcuterie, and a few glasses of wine! And yes, we have some recommendations for you.

Wine @ PG
Buy any six bottles and get 10% off!

2006 Mas de la Dame Les Baux de Provence “La Gourmande” ($15.99)
Mas de la Dame is a certified organic estate on the rocky slopes of the Alpilles mountains. The Faye family has been growing grapes and olives there for four generations, committed to preserving the natural beauty of the estate using techniques such as hand-harvesting. Equal parts Grenache and Syrah, “La Gourmande” is a full-bodied, rich, and layered wine. Smooth raspberry, blackberry, and vanilla flavors are anchored by tones of scorched earth and licorice. The finish displays delicious notes of cherry skin and spice. Mas de la Dame wines have become part of France’s cultural landscape, distinctive in their squat Calvados bottles, and mentioned by Simone de Beauvoir in her memoirs.

2009 Domaine Sorin “Terra Amata” Côtes-de-Provence Rosé ($10.99)
Robert Parker called winemaker Luc Sorin one of the most exciting in the South of France, and his wines are served at some of the finest restaurants in the Côte-d’Azur. They have gained a reputation for being smooth and appealing, excellent matches for many styles of cuisine. The Côtes-de-Provence rosé is their best-known wine, a lovely, dusky salmon colored wine. It is a blend of both red and white grapes, primarily Grenache (40%), with the five Southern Rhône reds and two local whites, Rolle (5%)and Orgi (5%). It is rich and fruit forward, full of strawberry and raspberry, with nice acidity and a hint of spice on the finish. Pour yourself a glass and you will feel like you’re on the Riviera!

2009 Domaine Sorin Bandol Rosé ($17.99)
Bandol, located right along the Mediterranean between Marseille and Toulon, is the spiritual home of Mourvèdre. The rosés from this tiny AOC have been lauded by the likes of Alice Waters and Kermit Lynch, and with Domaine Sorin’s blend of Mourvèdre (60%) and Grenache (40%), you’ll join in the chorus of praise. Produced in a much more limited quantity than the “Terra Amata”, this rosé is floral and peachy, with great verve and a seamless finish. It is perfect with summer fare such as seafood pastas, grilled fish with fennel seed and herbs, or vegetables with pistou.

2007 Domaine Sorin Bandol ($24.99)
A voluptuous red wine, the Bandol from Domaine Sorin is 85% Mourvedre, with Syrah (10%) and Carignan (5%). It is fermented in huge oak casks, and then transferred to barrels for a 16-month aging period. Blackberry, tobacco, and dark fruit are fused with earthy notes of leather, cedar, and a chewy finish. Spectacular with lamb and red meats, this wine is a favorite at Campagne Restaurant.

Cheese @ PG

Swiss, Swiss, French: three new cheeses we love.

Scharfe Maxx
A slightly smoky, deeply beefy, and immensely tangy cheese from Switzerland. Aged for 6 months, this thermalized cow’s milk cheese is washed with brine and herbs, giving it a powerful and sharp (scharfe) flavor and a dense, creamy texture. A fantastic melting cheese! $6.75/quarter lb

Moser Brie
From the Swiss cheesemaker Moser in Switzerland. This bloomy rind cow’s milk cheese is washed with riesling-sylvaner wine, imparting notes of flowers and apples. Creamy, sweet, and earthy: you’ll love this little brie! $11.99/each

Bucherondin
This tangy and slightly savory cheese from the Loire Valley is like two cheeses in one: next to the rind it’s buttery and smooth, while in the center it’s light and creamy. Amazing with Loire whites and delicious as is or melted. Try thin slices layered on top of a summer vegetable tart and bake to toasty perfection. Bonus: check out the price! $3.99/quarter lb

Food @ PG

Cheese’s favorite cracker.

Feeling the need for a cracker that would make for delicious pairings with our wide range of cheeses, we looked around and finally chose the 34 Degree Crispbreads from Colorado. They’re baked without oil, delivering a light and airy cracker with delicate flavor. We’ve got tons of ideas for each flavor:

Natural: This neutral cracker is a pure flavor vehicle. Try it with sharp or pungent cheeses, such as Munster, Scharfe Maxx, and earthy blues such as Fourme D’Ambert. Also great for pâtés.

Sesame
: Adds a touch of nuttiness to buttery bries and triple creams, such as Fromager d’Affinois. Also great with semi-soft cow’s milk cheeses like St. Nectaire or Le Somport.

Cracked Pepper: Delicious with young and aged goat cheeses such as Pave de Jadis and Bucherondin. Also fantastic with our salami from Zoe’s Meats.

Rosemary: Calls out for fresh chèvre, such as Le Picandou or the herb-coated Fleur Verte. Would also bring out the grassy notes in one of our Basque sheep’s milk cheeses, such as Abbaye de Belloc.

Lemon Zest: Try it with Saveur de Maquis, a Corsican sheep’s milk cheese with a ricotta-like texture, or Tome Jacquin, a fudgy goat cheese with great complexity. Great with fresh berries.

Feed your Mind @ PG

Merde: The real French you were never taught at school

You’ll be able to properly insult your rivals and brag about your team with this book and its sequel, “Merde Encore”. They are the ultimate guides to French slang in all its colloquial glory.

Craves @ PG

Fentiman's Curiosity Cola

A naturally fermented soda, with ginger and herbal extracts.

Thanks for reading, see you soon!
Abi & Rachel

and
Steve Winston and Sharon Baden
Owners, Paris Grocery