Beecher's Cheese Goes to California
Looking for Beecher's Cheese in your neighborhood? If you're in California, you're in luck! Beecher's Handmade Cheese is now available at a variety of grocery stores and specialty shops across Northern California. To find out where we are in your neighborhood, click here.
Stay tuned! Beecher's will soon be available in more locations across the western United States.
Cheese Lovers Hit the Pacific Northwest
for The Festival of Cheese
This month, the city of Portland will host the American Cheese Society's Annual Conference and Competition, including the conference highlight, The Festival of Cheese. Open to the public, The Festival of Cheese showcases over 700 artisanal cheeses from around the country that are available for tasting.
Festival attendees have the unique opportunity to meet cheesemakers from across the United States, sampling cheeses that usually do not travel more than 10 miles from where they are made. (Small-batch cheese producers often sell their cheeses only at local restaurants and Farmer's Markets.) Local chefs will also be onsite preparing cheese-inspired foods.
The winning cheeses of the Annual Competition will also be available for tasting during the Festival.
Details:
Saturday, July 22, 2006 – 4:00 p.m. to 9:00 p.m.
Hilton Hotel Ballroom, 921 SW Sixth Avenue, Portland
$65 per person in advance; $75 at the door
To purchase tickets online, visit www.cheesesociety.org.
Glass of White Wine+ Artisanal Cheeses =
One Fabulous Summer Day
Summer has certainly lived up to expectations this year with hot, sunny days and warm, relaxing nights. What better way to soak it in then with a cold glass of your favorite white wine paired with an assortment of delicious cheeses? With our Summer Cheese Collection, our cheesemonger has hand-selected a premium selection of cheeses best suited for bright summer days.
The cheeses include a fresh mozzarella, Bellwether Farms San Andreas sheep's milk cheese, and our own award-winning, one-year aged Flagship. The Collection also includes a Pear Fruit Paste, a vibrantly flavored spread to accompany the delicious cheeses.
The collection comes complete with recommendations on wine pairings for each cheese. Put the two together and you'll have a cheese platter that is sure to impress.
The Summer Cheese Collection is available June through August.
Our Pure Food Commitment
At Beecher's, we're commited to providing all-natural, full-flavored food that is free of artificial preservatives, coloring and flavor enhancers.
As part of our commitment, every month we highlight information about food additives, including what food additives are and how the food industry first began incorporating additives into food products.
If you have any questions or feedback on this information, feel free to contact us.
Part IV: Definitions - Natural, Organic, Whole Foods
RECIPE
Cinnamon Shortcake with
Blueberries and Raspberries
Serves 6
Shortcake:
2 cups all-purpose flour
5 tablespoons sugar
1 tablespoon baking powder
1/2 teaspoon Kosher salt
1/2 teaspoon ground cinnamon
8 tablespoons cold unsalted butter, cut into 1/4-inch pieces (1 stick)
1 large egg
1/2 cup plus 1 tablespoon half-and-half
1 large egg white, lightly beaten
Fruit Filling:
4 cups fresh blueberries
2 cups fresh raspberries
6 tablespoons sugar
1/2 tablespoon chopped fresh basil
Topping:
1 1/2 cups mascarpone cheese
2 tablespoons honey
1 teaspoon ground cinnamon
Preheat the oven to 425˚F.
To make the shortcake, using a food processor, pulse the flour, 3 tablespoons sugar, baking powder, salt, and cinnamon until just combined. Add the butter and pulse until the butter is broken into small pieces about the size of peas. Transfer the mixture to a medium bowl.
In a small bowl, lightly beat the egg using a fork and stir in the half-and-half. Pour the egg mixture into the bowl with the flour mixture and stir together with a rubber spatula until it forms into a dough.
Turn the dough out onto a floured surface and gently knead until it comes together. (Do not knead the dough too much.)
Pat the dough into a 6 x 9-inch rectangle, approximately ¾-inch thick. Using a floured 2 3/4-inch biscuit cutter, cut out 6 dough rounds. Place the rounds 2 inches apart on a baking sheet, brush with the egg white, and sprinkle the tops with the remaining sugar.
Bake for 12 minutes or until the shortcakes are golden brown. Remove them from the baking sheet and let cool for 10 minutes.
While the biscuits are baking, add the blueberries, raspberries, sugar, and basil to a large bowl and gently stir until the sugar and basil is evenly distributed. Cover and set aside.
To make the topping, whip together the mascarpone, honey, and cinnamon until fully combined. Keep the topping chilled until ready to use.
When the shortcakes have cooled, cut each of them in half lengthwise. Place the bottom half on each plate, top with 1 cup of the fruit mixture, and cover with the top half. Dollop each shortcake with the topping and serve.
