2017 Week 7 Share

Finally the heat broke and we got some much-needed rain!

Here’s what you can look forward to for this glorious July weather:

-cucumbers

-kale

-chard

-callaloo

-carrots

-cabbage

-tatsoi

-green beans

-garlic scapes

 

And for fruit there will be

-apricots

-peaches

Enjoy!

 

And the cheese this week:

Red Rock

Roelli Cheese Haus (thermalized cows’ milk/animal rennet, Shullsburg, WI)

A new take on two classic cheeses! Orange cheddar meets blue, in an epiphany of complementary colors! (and awesome flavor too!) It is rumored that the first cheeses to be dyed with annatto seed came from Northern France in an effort to appease Napoleon when the French were fighting with the Dutch way back when… (He couldn’t get his Edam on the regular. Can you imagine?! France importing cheese from Holland?!) And it is also rumored that American GI’s brought that love of orange cheese back with them from France back in WWII. However our cheddars turned orange, it is a cheesy tradition worth celebrating. Red Rock is a brick of orange cheddar from Wisconsin with blue culture and blue veins running through it. The rind is rustic and natural, and allowed to form naturally after the bricks are made. It’s a true American original! The flavor of Red Rock is a winning combination of roasted peanuts, toasty caramel, mushrooms, and onions. Aged for 2-3 months.

 

Milk Type: cow

Milk Treatment: pasteurized

Rennet: animal

Style: natural rind

Texture: semi-firm

Age: 2-3 months

 

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