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Autumn Arrivals
October 2010
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Greetings
Within This Month
Bellingham is still teetering between summer and fall these days, and the anticipation of pumpkins, fireplaces, heavier scarves, and heartier meals is near  tangible.
Stilton and port; alpine cheeses, warm soups, and bread; dark chocolate and full-bodied red wine are all more rea- sons to get excited, and Quel Fromage is a happy enabler in such cases!
We are also pleased to announce that, during the month of October, Beemster is donating fifty cents to benefit Susan G. Komen for the Cure with each pound of its Vlaskaas sold!
Cheers,
Le Fromage Crew |
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Ballard Bee Company
Urban Honey
This honey is about so much more than delicious wildflower flavors from Seattle. Ballard Bee Company has set up hives in "sponsors" backyards throughout the city, in the worthy effort of increasing pollination of flowers, trees, and vegetable gardens; increasing interest in bees; and countering honey bees' declining population. We love this beekeeper's vision, the effects it's making, and the fabulous flavors in each attractive bottle of unfiltered, raw honey.
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Pierce Point
A Cowgirl Seasonal
 Cowgirl Creamery never ceases to please, so we wanted to highlight the reappearance of Pierce Point in our cheese case this October! This seasonal cheese, available only in fall and winter, begins with organic cow's milk sourced from Chileno Valley Jersey Dairy in Petaluma, CA.
Its semi-firm yet buttery interior is enrobed in dried herbs such as chamomile, bay, coriander, and fennel and has been carefully washed in a muscato wine. A must for the season, it will surely please those looking for creamy herbaceous flavors.
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Earth & Vine
Spiced Fig Pear
 This luscious fruit butter signifies autumn by the spoonful. Truly, this is the way it tempts to be eaten! Earth & Vine's purity of methods and ingredients have always been an attraction, and here is a seasonal item that deserves further exclamation. It is buttery smooth and thick with candied ginger and deep warming spices.
Spread over puff pastry squares, topped with brie, and a sprinkling of pecans, then popped in the oven to turn golden brown and melty is just one possiblity. Also try it paired with pancetta (or bacon), Gorgonzola Cremificato, rosemary, and caramel-y roasted garlic cloves on a thin pizza crust. On toast with a smear of ricotta or fromage blanc is also acceptable. Or, like I said, grab a spoon.
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Culture Magazine
Get the word on cheese
This summer we started carrying Culture. Published in the USA, it covers an extensive amount of cheese news in each seasonal issue. Learn about cheese events and tours around the country and world, address serious sciences of cheese-making or browse recipes, and read fascinating features on worthy  cheeses and their makers.
The Fall issue takes you to Greece for the story of a cheese from antiquity; soufflé is recognized in sweet and savory forms; whiskeys are paired with their most complimentary cheeses; and a Washington-made cheese gets front and center on the cover: meet Dinah from Kurtwood Farms on Vashon Island!
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Tues-Sat 10-6
Sunday 12-5
360.671.0203
www.QuelFromage.com
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