Skagit Food Co-op blog:

the Cheese Whisperer

French Picnic Cheese On Sale

French cheese is perfect for picnics! Made with wholesome, grass-fed pasteurized cow’s milk and the skill and technique of generations of cheese makers and farmers, these cheeses have a well-deserved excellent reputation. Take home a slice of edible French culture today with our fantastic cheese sales, now available at the Co-op’s Specialty Cheese Island!

Ermitage Double Cream Brie — Made in the Lorraine region of France, this classic cheese is buttery with a mild powdery white rind. Enjoy it as breakfast cheese: warmed gently in the toaster oven and served with fresh fruit or preserves for a delightful savory-sweet experience. Make it a meal and enjoy this double cream brie with a pint of locally grown organic strawberries, a baguette, and bottle of sparkling Rosé wine or Prosecco. Regularly $13.99 per lb, Ermitage Brie is now on sale for $9.99 per lb.

Haxaire Elderflower Tomme — Fields of elderflower bloom throughout Northern Europe and the French Alps for just a few weeks in early spring. The blossoms are handpicked and promptly dried to preserve peak flavor. This seasonal, rustic semi-soft cheese is infused with dried elderflowers and has a natural-aged rind washed in elderflower liquor. Aged for four months, this Tomme has a unique herbal sweet bitterness and an exquisitely creamy texture. Its subtle floral flavor and hints of almonds intensify when heated. Melt on toast or serve at room temperature with olives, nuts, and crusty bread. Pair it with a sparkling apple or pear cider from the Co-op’s Beer and Cider aisle, try Sonoma Cider’s organic Hatchet Apple. Regularly $19.99 per lb, Elderflower Tomme is now on sale for $14.99 per lb.

Bon Appetit!

By: Claire

ClaireClaire Harlock Garber loves to eat and drink and write about it. She has worked in the food industry for nearly a decade and was on staff at the Skagit Valley Co-op from 2010-2018, writing the regular columns Skagit Brew Corner, The Cheese Whisperer, The Bounty of Bulk, and What's Dippin' in the Well for the Co-op's blog, as well as articles for the Natural Enquirer newsletter.