Happy New Year!

So 2009 is coming to a close and I am sure that there are many of you who are just as glad to see it go. It has been a rough year all around but there is still much to be thankful for. There is also much to ponder about what the future has in store, no pun intended.

In the mean time, however, there is bubbles for your New Years Celebration. Weather you are ringing out 2009 or ringing in 2010, we have what you need. Our wine racks are full of many great sparkling wines still at those affordable 2009 prices.
We also have cheese and charcuterie, gougeres and other tasty treats to get you through your New Year's festivities and maybe even the day after.

We'll be open Dec 31, 2009 from 11 am to 2 pm and then that's it for 2009. We will of course reopen on January 3, 2010 assuming that the machines don't finally rise up and take over. . . .

Things I did today. . .

So I have been quite busy today at the store, getting ready for that last dash to the holiday finish line. People every year come in looking for that last minute gift or stocking stuffer. Well we have a few that we think are pretty fantastic.

Our world famous chocolate truffles. These are hand made with 70% cocoa and a whole lotta love. Hand rolled and dusted in cocoa powder. These are great stocking stuffers, just keep 'em away from the fire. . .

Marcona Almond Brittle. Every one makes peanut brittle, but we make Marcona Almond brittle. You know those big Spanish almonds that are usually fried and salted? We used blanched unsalted Marconas for a sweet with a little salt and spice kind of taste.

Biscotti. Every year we make a small batch of biscotti (or cantucci as we call it). This year we have added local hazelnuts to out cantucci. We think they are a nice little nosh to have around the house during the holidays and we think you will too.

We have also just received in Brasserie Dupont Avec les bons veux (or Best Wishes), which is their holiday celebration beer. A super tasty winter time saison beer. Think of as a party for your mouth. . .

We have also just made a batch of our own cassoulet. Our cassoulet is very traditional, no fancy confit or foie gras, just pork, beans and a whole lotta love. This is real comfort food and good for you too. We'll have this available for lunch until it runs out. Come in and try some.

This is only some of what we are offering for the Holidays we have much more that we are not telling you about, just because we are busying cooking and getting ready for Christmas. Come in and check out what's "in store". We hope to see you this weekend and if we don't have a very Happy Christmas and a Merry New Year. Cheers from all of us here at Salumiere Cesario.

Its cold outside. . .

French Onion Soup for lunch today! Layers of onions slow cooked with local wine, stock and lots of love. Good for the cold, cold days of winter. Come and get it!

Its CHEESEY!

So, in addition to the 36 month Parmigiano Reggiano that we opened last weekend (we only have a 1/4 wheel left) we have a few other cheeses that we though you might be interested in. Such as;

Shropshire Blue: Shropshire demands acknowledgment. It's as if staid Stilton had a more flamboyant twin. From beneath a dusty, natural rind, the paste shines forth with an annatto-infused, crocus-yellow paste, mapped with rivulets of blue-green mold. This dense and fudgy wheel hails from Nottinghamshire, and it's moderately salted, with Stilton's approachable, mellow flavor. The paste is more mineral than tongue-tickling spice, and pairs perfectly with Port.

Ardrahan:Say the name as if you were sneezing:ar-DRAH-han. Ireland's West Cork has become a hot-bed of washed-rind cheese. The Burns’ are third generation dairy farmers who have developed a genuine love and skill for cheesemaking. Ardrahan is handcrafted with pasteurized cow milk and vegetarian rennet, with a subtle, buttery pungency and undertones of ocean air. The attractive nectarine-colored rind and duo of chalky and creamy textures will only increase your enjoyment.

Caerphilly: Cheesemaker Todd Trethowan has revived the tradition of Caerphilly at the foothills of the Cambrian Mountains in West Wales. He describes his measurements in "teacups worth of rennet" and "walnut" sized cuts of raw cows' milk curd, undoubtedly how dairy farmers worked for centuries before they were blinded by science. Whether he's pulling our leg or not... it works. Todd makes a profoundly fresh and creamy tasting piece of cheese with a firm yet flaky texture. Its balanced acidity and meltability makes it ideal for culinary applications. Another wondrously authentic import from Neal's Yard Dairy.

Red Leicester: The flavours are rich, nutty, sweet, wholesome, and milky. It is a complex and intriguing flavour but at the same time balanced and smooth. It’s mouth-filling and lasts long after swallowing but has no aggression. The texture is moist but chewy and firm.

Cabot Clothbound Cheddar: Using the pasteurized milk of Holstein cows from George Kempton's neighboring farm in Peacham, Cabot produces these 35 pound clothbound wheels and delivers them to neighboring Cellars at Jasper Hill within 2 to 5 days for aging and maturation.Upon arrival, the Kehler brothers brush each wheel with melted lard to promote sturdy rind development and turn the cheese daily for three weeks. The wheels are then turned and brushed weekly as they develop alongside Jasper Hill's own cheese, for 10-12 months. The resulting cheese offers a stunning array of flavors: the firm, slightly crunchy paste is never waxy, and unfolds with layers of toasted nut, toffee and cooked fruits. This is no one dimensional sharp cheddar. Proof that quality milk and careful aging produce inimitable cheese.

Scharffe Max: What's that raging animal on the label have to do with this raw Swiss cheese? Maybe it's the sharp (scharfer) flavor that's made him crazy? We sure flipped for it, especially with the buttery base flavor and long aging of 6 months. Made by the Studer Dairy in Hatswil, this is one of their most piquant cheeses.

5yr old Aged Gouda: This extra-aged 5 year old gouda is the quintessential example of what aged Gouda can be. A unique crunch, due to white, crystalline specks that are a product of the cheese production, creates a finish reminiscent of Parmigiano-Reggiano. The exploding flavors of butterscotch and caramel that define this cheese it also is great addition for a dessert cheese plate. Try it alongside a full-bodied Red Wine or a strong, dark beer.

Fleur du Maquis (Brin d' Amour): This sweet, supple, raw sheep's milk cheese from Corsica is covered with rosemary, savory, chili pepper, and juniper berries. Fleur du Maquis has a fine-textured, ivory paste that tastes slightly sour, and is permeated by its herb covering. The scent is deeply aromatic, almost biting on a deep inhalation, but the paste is creamy and clean, often runny around the perimeter. The herb coating is fully edible, but some prefer to savor the unadorned interior.

Rogue River Blue: Talk about terroir! Here is Rogue Creamery's crown jewel, aged for eight months and then wrapped in local grape leaves that have macerated for an entire year in pear eau-de-vie, typical of the region. The two-step process produces a heady, musky fruitiness on the outside, and a dense, smoky flavor on the inside. Remember to peel back the leaves, and lick your fingers before picking up a snifter of pear eau-de-vie or a local ice wine.

and many others that there is not time to mention.

Olio Novello

We have just received several different Olio Novello from Italy and Spain.

Pianogrillo from Sicily has a deep smell of green tomato and just cut grass, a trace of artichoke. It is delicate, round. The green-yellow colour reminds us of the sunny sweeps of the Ibleo upland. The flavour is medium spicy, with very little bitterness. It is a natural anti-oxidant.

Castillo de Canena from Spain is a First Day of Harvest pressing. Meaning that only the olives taken on the first day are pressed. This rare early harvest extra virgin olive oil delivers intense flavours and an accentuated fragrance to the senses and captures the unique occasion when the first olives of the new season are collected, milled and the resulting oil is experienced for the first time. There are two Castillo de Canena oils we are stocking this year:

Piqual: The oil is of a golden green colour and its fragrance combines that of artichokes, mint, basil and rosemary. Its bold taste coats the palate with flavours that continue the herb theme plus hints of citrus fruit and green tomatoes with a peppery finish.

Arbequina: This 100% Arbequina extra virgin olive oil has distinctive fruity qualities that combine with finesse to create complex aromas and flavours. The initial fragrance is of green apples, lemon peel and herbs and this give way to tastes of ripe banana and bitter almonds, finished with gentle notes of spice .

These oils are in very limited supply, only six bottles of each to go around. If you enjoy olive oil but have never tried the "new oil" before we suggest that you do so soon. The new oils are very intense in flavour and colour and are very different than other Extra Virgin Olive Oil you might purchase. It is a unique experience every year and something we always look forward to, and hope you will also. We are still anxiously awaiting the arrival of the Olio Verde Olio Novello, and we'll let you know when it arrives. Cheers.