The Cheesemonger's Shop

12/30/2024

12/28/2024

We aim to make your trip to The Cheesemonger's Shop your one-stop shop! 🤗

12/26/2024

Looking for a new cheese pairing? Give Brie, Strawberries, and Pistachios a try! The three create a smooth buttery, sweet/tart, and salty crunch combo that will leave you wanting more!🍓

12/25/2024

🎄We wish you all a wonderful and Merry Christmas!

12/22/2024

Looking for a last-minute Christmas gift? Buy your loved one a membership to our “Cheese of the Month Club!” Each month, they will receive a carefully selected assortment of delicious cheese from around the world!

For more info, visit our website at https://cheesemongersshop.com

12/21/2024

When visiting The Cheesemonger’s Shop, don’t forget to check out our salami and grilling sausages. We carry a large variety of German Sausages, Bratwurst, Bockwurst, Knockwurst, and Wieners to make your Bavarian Leavenworth experience complete.🤗

12/18/2024

It's not too late to stock up on all of the holiday treats!🎄

12/14/2024

Did you know that you can eat the rind of Parmigiano Reggiano? We often just throw the rind out, but instead of wasting it, why not use every last precious piece of your wedge of cheese?

Sarah Fritsche, from CheeseProfessor.com wrote a helpful article about it⤵️

'Chef Sara Jenkins​, author of ​Olives and Oranges: Recipes and Flavor Secrets from Italy, Spain, Cyprus, and Beyond' and co-author of The Four Seasons of Pasta, likes to use the rinds to flavor her simmering stocks and ragus. She also cuts up the rinds and fries them or roasts them in the oven until they’re puffed up and crispy. 'I use them as a crouton more than anything. The rinds add richness and flavor,' says Jenkins.

Simone Ficarelli of the ​Consorzio del Formaggio Parmigiano Reggiano​ likes fried and crispy rinds as well, but he also has several other recommendations:

〰️Try boiling the rinds for several hours in hot vegetable or meat broth, then chopping them into small pieces, and tossing them into your favorite vegetable soup.

〰️Spear cubes of the cooled, boiled rind onto skewers (spiedini) along with meat or vegetables to bake or grill.

〰️ The rinds can also enrich a risotto. Plop the rinds in the risotto after it's halfway done cooking, says Ficarelli, let everything simmer as you stir and add more broth, then remove the rinds just before serving.

Preparing and storing the rinds:

Use a brush and some water to scrub the rinds clean, then dry, and store in an airtight container or plastic wrap in the refrigerator until ready to use."

12/13/2024

12/10/2024

🧀Attention all cheese lovers! Now is the time to order your cheeseboards for the holidays! Give us a call at 509-548-9011 to place your order🎄