Around this time every year, we’re lucky enough to get in a small order of Uplands Rush Creek Reserve. It’s a cheese so good that when a renowned French affineur tastes it, and jokes about sending his own cheesemakers to Dodgeville, Wisconsin, to learn how it’s made, you know you’ve got something special. Owner’s Mike and Carol Gingrich along side of Andy Hatch at Upland’s Cheese Inc. only create two kinds of cheese from their free-roaming heard, the Rush Creek being one of them. New York cheesemonger Anne Saxelby claims that they are in the top .01 percent.
This wheel is made in Autumn when the diet of the cattle changes from grasses to dry hay. Inspired by the French Vacherin Mont d’Or and bound in a stripe of Spruce bark which imparts woody notes to the sweet, earthy cheese. A very limited holiday favorite of ours, worth every single penny. Available now for a limited time.
For the wonderful month of May, we’ve decided to pair two of our Virginia favorites together for a flavor combination that represents spring in Virginia.
Monday, April 2nd 6PM – 7PM
Ellwood’s Community Room
In this introduction class to Virginia Cheeses, our local cheesemoner, Dany Schutte will take you on a trip around the state, sampling and discovering the best of Virginia.
Register and pay for class
There is limited seating/availability for all classes and events and you must purchase your ticket ahead of time. Either stop by the store’s customer service desk or register and pay online.
Call the customer service desk at 804-359-7525.
To start off our Community Classroom series, we’re diving deep into the delicious world of Virginia cheeses! Dany Schutte is back with a palate full of information and knowledge that will guide you through the amazing creameries of this state.
There is limited seating/availability for all classes and events and you must purchase your ticket ahead of time. Sign up for this class now.
We’re super excited to get in two new local goat cheeses from Caromont Farm in Esmont, Virginia! Caromont is located just 23 miles south of Charlottesville where their core values of sustainable farming start with a commitment to their animals and a strong connection to place.
Gail Hobbs Page is the owner and cheese maker at Caromont Farm. Her cheeses enjoy a local as well as a regional following, and are sold at Specialty Cheese Shops, Farmers Markets, and Fine Restaurants throughout the Southeast. Caromont holds true to the basic farmstead principles of cheese making– they source no outside milk, use no frozen curd, and all cheeses are hand ladled. They continually strive to develop the terroir of Esmont in their cheeses through improving their soil fertility while practicing holistic herd practices.
We have come upon day 6 of National Dairy Month and today’s cheese is delicious. Aged Mahon is a Spanish cheese from the island of Menorca and one of the few Spanish cheeses produced from cow’s milk. It is released in two different agings and we can’t get enough of the latter. It comes drier in texture and nuttier than the younger one. We’ll be sampling it all day, so if you’re in the store be sure to give it a try!
We’re proud to announce our new partnership with Capital Ale House Downtown when Ellwood’s own Dany Schutte hosts FERMENTED: A class dedicated to the wonderful flavors of beer and cheese. If you’re interested, you must purchase tickets in advance, which you can get at Capital Ale House Downtown. Tickets are just $15 and include six perfectly paired beer and cheese combinations. Set your calendar for Thursday, November 18th at 7pm.
My mouth is still watering from the sample of cheese that Keith just brought me. We just got in a limited run of Nettle Meadow’s Honey-Lavender Fromage Blank unsalted goat cheese from Warrensburg, NY. It’s a delicious and perfect blend of honey and just a touch of lavender that absolutely melts on your tongue. Right now they’re just $5.99/ea and we’re sampling them with Little Raggi’s local crackers from Ocean City, Maryland.
Ellwood’s own Dany Schutte will soon be a regular contributor to RVA NEWS, sharing her knowledge and love for artisanal cheeses and cultures in the Richmond area. She will be joined by other wine and food lovers from around the city. We’ll keep you posted, so stay tuned!