HOT TOPIC - Specialty Cheese

September, 2003

Golden cheddar ...mellow, aromatic Swiss...creamy Brie. Specialty cheeses are the darling of the food industry right now. If your mouth is watering, stop by our Fresh Cut Cheese section located in the Deli and taste our Featured Cheese of the Week..Our cheese experts are on hand to dispense free samples, advice and recipe cards.

What Makes It Special"
By definition, a specialty cheese has one or more unique qualities like an exotic origin, a particular processing method or unusual packaging. While each cheese has its own characteristics, specialty cheeses have one thing in common - high quality. Sunset’s selection is freshly cut to your specifications or sold in prepackaged units.

Have A Taste On Us!
The current cheese craze has some people joining clubs in order to sample different kinds. At Sunset, you don’t have to sign up to sample an array of delicious cheeses and learn more about the many brands we carry.

Judi Kinkel, who is responsible for Fresh Cut Cheese in the Northbrook store says, “I have my table cutter, wrapper and scale. I cut and cube while I answer questions.” Jose Gaytan is in charge of that area in Highland Park. Sometimes he walks around the store to bring complimentary tastes to shoppers. “I think it is important to help our customers try new items,” he remarks.

Cheese Course 101
Americans are serving up more cheese via “the cheese course”. Traditionally served at the end of the meal, many Americans are embracing this custom -- even serving the course before the entree, in place of a sorbet.

Jose is frequently asked to recommend a high end, good quality cheese for entertaining. “For an appetizer, I point towards a Brie, regular Gouda or a Gourmandise with walnut or cherry flavor.” Valentina Morales of the Libertyville store also recommends Gouda. Both agree that French cheeses are highly popular right now. Bill Depuye, Lake Forest Dairy and Frozen Manager, ordered some Brie Couronne and Belletoile to accomodate individual requests and they sold so well he now orders them regularly. “If you really listen to your customers, you will get some great ideas,” he advises. Bill is quick to add that customers should ask for brands that they don’t see on the shelf. “I can usually order it or suggest a similar cheese if the customer needs it that day.”

Hit of The Party
Our cheese experts are also noticing that customers are pairing up specialty cheese with wine or crackers to assemble a unique hostess gift.We asked Judi what she suggests for a hostess cheese. “A Triple Creme - it’s just like butter, or a Shropshire Blue,” she says.

While many of Judi’s customers ask her for suggestions, the most frequently asked question is “Where’s the gruyere?” She explains, “It’s a good melter and very popular around the holidays.” A lot of Bill’s customers want to know the difference between a Brie and Camembert. With such a wide array to choose from, most of us could use a little advice. So, regardless of your inquiry, feel free to talk to our cheese staff. They are happy to help you out with fresh ideas for your next function.

Cheese Course Tips
1) Three or four cheeses are adequate
2) Serve cheeses that both match and contrast with one another. For example, a soft,creamy fresh-tasting Brie and a soft, smelly Morbier go nicely together.
3) Blend together one part unsalted butter with one part blue cheese.
4) Keep it simple

Suggested Cheese and Wine Pairings
Type of Wine Cheeses
Light Reds Camembert, Emmenthal, Morbier, Muenster,
Strong Reds Camembert, Muenster, Roquefort,
Light Dry Whites Chaource, Comté, Crottin, Mimolette,
Full Bodied Dry Whites Beaufort, Brébis, Comté, Picodon,
Champagne Brie, Camembert,
Beer Camembert, Muenster .

Cheese Recipes
Barbecued Camembert
2 tablespoons olive oil
1 ½ teaspoons lemon juice
1 or 2 sprigs chopped fresh thyme
½ teaspoon chili powder

In a small bowl, combine oil, lemon juice, thyme and chili powder. Brush Camembert with mixture. Barbecue 2 to 3 minutes on each side, or until cheese is soft to the touch, basting with mixture occasionally as it cooks. Do not overcook.

Portabello Mushroom Goat Cheese Omelet
½ portabello mushroom, diced
½ bell pepper
½ medium onion, diced
1 ½ tablespoon butter
1 tablespoon fresh basil
3 eggs
1 ½ tablespoon goat cheese
Sauté onions and peppers in butter for 3 minutes. Add mushroom and continue cooking until vegetables are soft - 5 minutes. Set aside.

Beat eggs with ¼ cup water and pour into buttered heated omelet pan. When eggs begin to set, place vegetable mixture over ½ the cooking eggs. Top vegetable mixture with the goat cheese cook until until bottom is brown and eggs are set. Add the basil just before folding the half of eggs without the veggies, over the vegetable half. Cook a few seconds more.

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