Queso! Cheese! Fromage!

Queso! Cheese! Fromage!

by: Troy Bond

Imagine sitting at a picnic table on a leisurely summer afternoon and biting into the smooth and creamy goodness of handmade mozzarella topped with a juicy slice of locally grown tomato, a basil leaf plucked fresh from the garden and drizzled with extra virgin olive oil and sprinkled with cracked pepper and salt.

The advantage of shopping at the Oneota Community Food Co-op is now you don’t have to wait for summer to realize that dream!

On Saturday, April 18 from 11 to 3 we’re turning that cheese fantasy into a reality in our cheese extravaganza called: “Queso! Cheese! Fromage!”  Join us near the cheese case where our special guest Carmine Chirico, cheese specialist with 40 years of cheesemaking experience, will be conducting demos on making handmade mozzarella as well as handing out free samples. In fact, Carmine is teaching our Deli staff how to make it so we can have fresh mozzarella hand-crafted in the store all year round!

Carmine started making mozzarella in his father’s deli in the Bronx. He went on to win “Best Boccancini” in New York City three years in a row where he worked for specialty food importer Todaro Bros. Currently, he is an importer of an estate bottling of Italian extra virgin olive oil and gourmet pasta with The Sandy Butler, Ft. Myers, FL.

For hands-on training, sign up for either Thurs and Fri, April 16 and 17, from 6 to 8 pm, when Carmine will conduct cheese-making classes, so you can learn to make your own mozzarella and boccancini, stuffed brie and fondu. Wine expert Aaron will be on hand to offer samples of wine pairings.  Space is limited. Sign up at the customer service desk.

The mozzarella is just to whet your appetite. Our entire cheese case is being transformed to represent more of the world of cheese. (See page 4.)  And we’re also expanding the line of accompaniments that pair so well with cheese: new crackers like Crunchy Crust Everythings, Marcona almonds, fig jam and quince.