Stop by the Co-op from 3-6pm this Friday, March 2nd and try a variety of wines, cheese and summer sausage that we carry on our shelves. This event features:
Viroqua Food Co+op Blog
Cole Meredith, Cheese Buyer
Legend has it that in the eighth century, French Emperor Charlemagne first tasted this soft cheese at a monastery. When Charlemagne began to cut away the rind of the cheese, a bishop promptly interceded, telling the Emperor that he was setting aside the best part of the cheese. After trying the Brie - skin and all - Charlemagne apparently ordered that large quantities of Brie should be shipped to him annually. The favorites of kings eventually became favorites of the people, and Brie was no exception.
These days, people all over the world enjoy brie cheese, although the most authentic varieties are crafted meticulously in France. Brie has a very fragile curd that is easily broken and requires a special room built only for the use of making Brie and Triple Creme. It has to maintain just the right temperature or the maturation process will not work. Serving Brie cheese properly consists of allowing it to come to room temperature first. It’s always good served with some kind of wine – a bossy red usually does the trick. My favorite has always been the Cuma made with organic grapes, from the Michel Torino Estate – paired with the Reny Picot or Belletoile triple cream bries (as well as a bit of warm baguette), it is a combo that just can’t be beat.
French brie is a delicious, versatile, and elegant appetizer for any holiday gathering, but the best part is that it is extremely simple, as well! Below is a recipe I made as an appetizer for my family last year – I hope you enjoy it as much as we did!
During the month of September, Organic Valley is partnering with the Farm to School Network. By purchasing any Organic Valley cheese product in September, shoppers will trigger an automatic $1 donation to F2S Network (up to $12,500). If a consumer “friends” or “fans” the Organic Valley Facebook page, they become eligible to win $500 in Organic Valley products for their local school. There will be three winners, one each in Organic Valley's Eastern, Central and Western Divisions.
Viroqua Food Co-op Conducts Community-Wide Challenge to Eat Local from August 15 to Sept. 15
Eating local is not just for foodies anymore. Whether it’s “60 Minutes,” the New York Times or the Vernon County Broadcaster, more and more media are talking up eating local. And, more shoppers are walking the talk, both as a way to become more mindful eaters and to support the local economy.