|April Cheese Feature: Brie|
Cradled in a velvety white rind, this melt-in-your mouth cheese is
perhaps France’s best known (and most well-loved) for good reason.
It’s rich, buttery and slightly sweet flavor lends itself equally
well to appetizers or desserts, and warming Brie in the oven
increases its delectability even more. Scoop the creamy textured
cheese out of the edible rind with crusty bread or crackers. Slice
and serve it with caramelized pears or onions, or with a spoonful of
fruit preserves alongside whole grain bread. Or simply top your next
burger with it (a pilsner will go nicely with the latter). It may
just take your number-one cheese spot, too.
Summertime and Brie are made for one another! This luscious cheese tastes delicious with fresh seasonal fruit, like strawberries, raspberries and cherries. It’s an amazing topper for a grilled veggie pizza or delectable grilled cheese sandwich.
During April we will be featuring: Mont Chevre Goat Brie Minis (Wisconsin), Cambazola 70% Brie with Blue (Germany), Fromager d' Affinois with Garlic and Herbs (France), Reny Pico Saint Rocco (Michigan), Martin Collet Brie (France), Fleur de France Brie (France), Florette Goat Brie (France), and Champignon Brie with Mushooms (Germany).
Madhouse Brewing Company
Madhouse Brewing is the second local business endeavor for Mason Groben, who helps run the Jasper Winery with his parents. Mason was looking for work in the off season of wine making and decided that his understanding of the fermentation process would lead to some great beers.