On September 8th from 11-3pm Cheesemonger Tom C from Artisan Made America will be sampling some of the most delicious domestically made cheeses for your fall cheese plate, cooking and as gifts for family, friends and colleagues! Organic Tarantaise (VT), Dulcinea aged sheep’s milk cheese (NY) and Leelanau Raclette (MI) will be three of the sample cheeses. As we move from the lighter summer cheeses and wines we now engage our senses and taste buds with fuller flavored, deeper textured cheeses – many of these cheeses have been aging in cheese caves for over 6 months now. Enjoy some of America’s best cheeses and get ideas for putting together cheese plates and wine pairings for your own entertaining. Location: Walter Stewart’s Market, 229 Elm St., New Canaan, CT 06840. See you there!
Upcoming Event – Sunday, May 27, 2018, 12 to 3 pm. Artisan Cheese Tasting – Thyme & Season Natural & Organic Foods, 3040 Whitney Ave, Hamden, CT 06581.
Join Tom from Artisan Made America as he samples some of his springtime seasonal favorites such as Blue Ledge Marinated Chevre, Maple Chevre, Sheep’s milk Camembert style Jezebel, Leelanau Raclette and Organic Thistle Hill Tarentaise. Chef Vicki will be making salads using fresh goat and sheep’s milk cheeses and providing tips for seasonal cooking with artisanal cheeses. Select cheeses for your Memorial Day festivities – Should be fun. See you there!
Wine & Cheese Discovery with Certified Sommelier Sally Camm and domestic cheese expert Tom Camm from Artisan Made America for your group, private party or corporate event. Enjoy a fun, interactive and informative 1 1/2 hour presentation by two of the top experts in the field. Click here for details.
Last week we took a road trip to Michigan and while we were there we took the time to visit Leelanau Cheese Company in Suttons Bay on the Leelanau Peninsula. Suttons Bay is just north of Traverse City , so the drive took us along the edge of the beautiful Grand Traverse Bay a really spectacularly beautiful part of Michigan. Leland, Empire, Sleeping Bear Dunes – this is one of the most lovely parts of our country. Wineries and Craft Breweries abound with Bells being one of the local craft beers we like and Terra Firma a newer brewery shows great promise.
Leelanau Cheese Company is owned by husband and wife team John and Ann Hoyt who met each other while making cheese in Switzerland and then in 1995 brought their skills and recipes for making world class Raclette to Suttons Bay. Their Raclette is an award winning cheese and in 2007 their aged Raclette was declared the “Best in Show” by the American Cheese Society.
Artisan Made America is proud to carry their delicious Raclette. Purchase Raclette Cheese
This easy to make, fall potato recipe was developed for the Farmstead Festival by chef Isaac Olivo, Executive Chef at the Mayflower Grace Hotel in Washington CT. His use of course grain mustard, sherry vinegar and fresh local herbs adds not only wonderful complexity to the flavor of the dish but also a delicious lightness. It is sure to be a favorite on many Thanksgiving tables this year. Enjoy.
Ingredients: 1 Pint Blanched (Boiled for approx 12 min) Fingerling Potatoes, 2 Tbs Sour Cream, 2Tbs Olive Oil, 3 Tbs Sherry Vinegar, 1 Tbs Whole Grain Mustard, 2oz La Luna (Gouda Style) Goat Cheese, Kosher Salt to taste, 1 Tbs Cracked Black Pepper. I Bunch of mixed fresh herbs with bitter greens such as sorrel or arugula, squeeze of fresh lemon juice.
Procedure: Slice potatoes in half, pour olive oil into a sautee pan, add potatoes and cook till browned, add sherry vinegar and reduce for 1 minute, add mustard followed by sour cream, sautee for 2 minutes. Remove from heat and place the potato mixture in an oven proof dish. Top with slices of La Luna Cheese and place under the broiler till cheese is melted and slightly browned. Remove from broiler, top with your favorite bitter greens a squeeze of fresh lemon juice and cracked black pepper.
Purchase La Luna Cheese
Since 2003 Artisan Made-Northeast has been digging. Perhaps somewhat like an archeological excavation but with food as the end point, we’ve been digging beneath the surface to discover one-of-a-kind, flavorful foods that we think express the “terroir” of our region, the Northeastern US.
The Northeast has provided us with an entrance point to the artisan food movement that has been sweeping through America – and we have found world class products, made right here, to share with you.
Using the European Artisan Craft Guilds as a reference, we think of artisan foods as made using traditional methods and a high degree of skill, typically handcrafted, with no artificial ingredients – nutritional, high value foods made in small volume batches to ensure the foods’ integrity, quality and unique flavor. These are foods made by skilled artisans and connected to their place of origin.
As our business has grown we’ve attracted interest from consumers and the trade from all over the US. This coupled with the fact that we’ve lived in the Midwest and West Coast has awakened our interest in artisan foods being produced in other regions in the US.
So, we are branching out looking to expand our special collection of artisan foods to include the whole US. The new name then, Artisan Made America, captures the breadth of our reach. We so look forward to sharing our new artisan food discoveries with you as we continue to dig, unearthing incredible food experiences from the richness and bounty of our beautiful land.