By Ryan

The most fun part of doing a cheese sampler happens on the day the new cheese comes in. Not only do we take a lot of joy away from the tasting of the new cheeses, but learning about these cheeses and where they are from, how they are made and how long they have aged is equally enjoyable. Perhaps the most intriguing part of the whole process is unwrapping the cheeses to see what type of rind they have and how they are covered. Today, our new cheese has arrived and we want to share some of the more interesting facts and tasting notes on our most recent cheese sampler.  

#1 - Belletoile Creme - France - This triple creme, soft ripened cheese from pasteurized cow's milk has a rich and buttery flavor with a white bloomy rind. It pairs very well with fruit, similar to they way a brie would. This cheese was France's first exported Triple Creme and it means "beautiful star."

#2 - Chimay A La Biere - Belgium - Some of you may recognize the name Chimay. When I heard Chimay, I first thought Belgium and beer. If that was your first thought, you would be headed in the right direction. Chimay is a well known Belgium beer made by trappist monks. This cheese is washed with Chimay beer for 4 weeks, giving it a beer flavor. Perhaps my favorite cheese of the group.

 #3 - Marieke Gouda, Foenegreek - Wisconsin - Like all gouda, this cow's milk cheese has a very creamy and nutty flavor. It is aged on special wooden planks for a minimum of 60 days. Those wooden planks help to incorporate an intense maple flavor into the cheese. Foenegreek is a seed with a bittersweet flavor that can be found in certain areas of the cheese. Used herbs, cultures and spices in this cheese are imported from Holland.

 #4 - Cypress Humboldt Fog - California - This selection is an aged goat cheese that is creamy and light, yet earthy during its younger years. As this cheese ages, the flavors become more complex. A very neat looking cheese as it almost has 3 layers, all of a different texture. The cheese has a soft exterior of ash and white mold, followed with another layer of ash and then finally a very creamy, melt in your mouth center layer of vege ash. This is one of the most famed and celebrated Artisin Cheeses made in California.

 #5 - Cashel Blue - Ireland - This Irish blue cheese leaves a sweet and tangy-buttery flavor. This soft pedigree friesian cow's milk cheese has no rind and is only wrapped in foil. Accompanies well with bread, crackers and your favorite brew. Best when served at an age of 4 months. 

Nothing says cheese sampler like this time of year. A cool fall evening, bottle of red or white wine, a couple friends and some conversation around a sampler of cheeses - perhaps on your back patio or ours - we've put together a variety of cheeses that surely will not disappoint. The end result looks like this:

By Jimmy

By Josh

By Brianne

We're open all day Saturday - 11 am to 11 pm - so be sure to pop in as you head over to Downtown LaSalle's Jazz Fest.  Our outdoor patio and sidewalk seating areas are prime real estate for relaxing and taking in some tunes... plus some fireworks to top off the evening.  And if the weather turns a bit cool for your liking, warm up with one of our delicious menu options!

So whether it's a quick drink and a bite before taking in the show, or a belly-busting meal to complete your evening out, let our staff at the Uptown give you a taste of what downtown LaSalle has to offer! 

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