Widmer’s Aged Brick Cheese
Brick cheese is an American original and is among the first washed rind cheeses produced in the U.S. It was developed in 1877 by John Jossi, a Swiss-born cheesemaker.
As Jossi did, Joe Widmer uses real brick to press his cheese, the same bricks his grandfather used in 1922. After pressing, the cheese is placed in a salt brine for 11 hours, then moved to a warm, humid curing room where it is washed and turned daily for seven days. It is then packed in parchment paper and foil.
It reaches peak flavor at four to five months. This semi-soft cheese has a pleasant, earthy flavor that intensifies with age. Widmer’s Aged Brick is also available with caraway seeds.
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Widmer’s Cheese Cellars
888.878.1107
www.widmerscheese.com
Cucina Antica Tuscany Pumpkin Pasta Sauce
Cucina Antica won this year’s sofi Award in the Outstanding Pasta Sauce category with its Tuscany Pumpkin Pasta Sauce. The company’s signature Tuscany Pumpkin Sauce is a blend of peak-harvested pumpkin, flavorful imported Italian San Marzano tomatoes, and aromatic spices with a touch of cream.
Antica Foods Corp. offers a broad selection of wholesome sauces and condiments. Since 1998, the company has been providing families with artisan crafted cooking sauces and condiments. The cooking and pasta sauces are made with real whole tomatoes, never paste. The sauces contain no preservatives, no added sugar or added water, and they are lower in sodium for a healthy and wholesome meal. Cucina Antica Foods Corp. is built on a foundation of doing good for the common good and striving to make products that allow the home chef to prepare a true and honest homemade meal.
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Cucina-Antica.com
It’s Almost Cheese Parade Time Again!
Annually on the first Thursday of December since 2010, The Cheese Shop of Concord has taken delivery of a gigantic wheel of Crucolo cheese, imported from a tiny hill town in northern Italy.
And each year, the festivities surrounding the cheese’s arrival in Concord, Massachusetts, have grown to include more and more segments of the town’s population. From students to selectmen; from merchants to the merely curious. But one thing is certain: No one can resist a cheese parade.
Beginning at 3:30 p.m. on Thursday, December 1 at the intersection of Main and Walden streets in this historic town’s center, the colorful and boisterous parade provides Concord and its visitors with a half hour of old fashioned fun and unity.
A team of draft horses and a cart haul the cheese down the street, accompanied by the blare of brass instruments and scores of high-spirited dancers from nearby Concord Academy, while the crowd cheers and waves Italian flags.
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After a brief round of speeches, echoed Occupy-Wall-Street style, the cheese is ceremoniously halved and quartered on a raised stage for all to watch, and is sampled among the crowd.
Amazingly, the cheese – a mild asiago fresco made from cow’s milk — is sold by the pound and generally sells out in less than 14 days.
NOTE: For 2016, Concord’s Colonial Inn is offering a Crucolo Day Package to anyone who’d care to expand their parade viewing experience into an overnight. It includes a great rate, some local beers, and a half pound of Crucolo cheese.
