- We’ve been busier then ever preparing for the holidays. So, here’s a quick update of what’s been happening at 320.The Cheese Department has been abuzz with activity. We’re loading up inventory, cutting cheeses and discovering new gems.
- Is this the right way to cut into a Grana Padana? Maybe not, but it worked!
Our Friends at Amazing Acres Goat Dairy recently dropped us a huge Christmas order. We’re loaded with Debbie’s critically acclaimed, grape leaf wrapped Banon along with her farmstead chevres and aged crottins.
Have you had Grana Padana? If you haven’t Well you should change that. Grana is a aged cow’s milk cheese from Emilio Romanga, Italy. It looks like Parmigiana Reggiano and has a similar buttery rich flavor and crunchy texture. Where it differs is in the milk, Grana uses part skim milk in its production giving it a slightly sweeter flavor then Parm.
Cave aged Belgioioso Provolone. Over the summer we built a cheese cave. OK, it’s not really a cave but a old refrigerator that we converted to operate at a higher temperature and added a humidifier. We aged 12 month Belgioioso provolones for an addition 6 months and the results are outstanding. The cheese has developed a deep rich sharpness and at the same time it retained it’s creamy youthful-ness.
Greetings and Happy Holidays!!!
Pick up some HOME MADE PICKLES on your next visit to 320.
We’ve been working on a recipe over the last year and I think it’s time to start bragging about them. We a garlic and fresh dill pickle as well as a super hot jalepeno. they’re cruchy and intense. I recently took a sample to my German brother -in-laws and he loved them , called them gewutz pickle. He went on to explain that gerwurz means spicy in german and that they reminded him of the pickles his grandmother made when he was a boy in Hamburg. I’ll take that as an endorsement.
Happy Holidays ! We hope to see you in the store soon!
