Twain Harte Market

CHEESE OF THE WEEK! This week we are featuring Shaft’s Cheese Company's Serendipity. It all started in 1999 when an old gold mine tucked within the Sierra Nevada Mountain Range was transformed to become the ideal aging environment for one of the nation’s finest bleu cheeses. Aged for a minimum of one year to assure quality, Shaft’s Bleu Vein Cheese creates the perfect marriage of unsurpassed taste and texture rarely found in bleu cheese. Serendipity is an exquisite blend of Shaft’s Bleu Vein Cheese and Wisconsin’s finest aged sharp cheddar. With both cheeses being aged for at least one year, the balance between the cheddar and bleu make for an irresistible combination. The perfect cheese for entertaining or melting on a steak or burger.

CHEESE OF THE WEEK! This week we are featuring Supreme Brie. An American favorite, fresh cream is sourced daily from the farms around the company's Lena, Illinois, creamery, and pasteurized immediately upon arrival for a consistently creamy taste and texture. The result is a deliciously buttery and smooth Brie, with a thin white rind. In 2019, Supreme won a Bronze Medal at the World Cheese Awards held in Bergamo, Italy in the soft ripened cheese category. I love to pair this delicious Brie with crusty bread or crackers and Bonnie's Red Pepper Jelly.

BBQ is open! Hours: Friday and Saturday 11:00 AM to 5:30 PM See you soon!

CHEESE OF THE WEEK! This week we are featuring Collier’s Extra Mature Cheddar. This is a creamy cheddar made with the milk from grass fed cows that graze on the green valleys of Wales. The inspiration for this cheddar came from the cheese makers grandfather, who worked in the coal mines of Wales. Cheese is an important part of a miner’s diet and needed to be packed in metal boxes to protect it from rodents down in the mines. Collier's is made to one recipe, matured, and packed in Denbighshire. Throughout the 16 month maturation period, the cheese undergoes a thorough and highly demanding grading regime, which results in amazing consistency throughout the year. Pair this wonderful cheddar with salami and crackers. Serve with a bold Cabernet Sauvignon or IPA beer.

CHEESE OF THE WEEK! Ski Queen is a typically Norwegian full fat whey goat cheese with a fudge-like texture and sweet caramel flavor that was first made in Gudbrandsdalen Valley more than 130 years ago. Anne Hov, a farmer’s wife, was the first person to think of pouring cream into the kettle of whey. Her fat cheese got a higher price than her ordinary cheese and butter, and she is reputed to have saved the valley from financial ruin in the 1880’s. Ski Queen’s unique sweet taste is caused by the natural caramelization of milk sugar during production. The color is brown and the cheese is sliceable. Ski Queen is traditionally cut into wafer thin slices and eaten on toast or crispbread. It is also suitable for cooking, to flavor sauces or make a sweet fondue. I like to eat it thinly sliced with apples.

The perfect Valentine’s Day dinner is at Twain Harte Market! Quantities limited.

Baby it's cold outside! Warm up this week with a bowl full of comfort from our deli, available in 8 oz., 12 oz., and 32 oz. sizes. See more at www.twainhartemarket.com

CHEESE OF THE WEEK! This week we are bringing on the horseradish by featuring both a Horseradish Cheddar and a Horseradish Havarti. Those who appreciate the powerful flavor of horseradish will enjoy the "bite" in this buttery classic. Horseradish kicks the flavor up a tantalizing notch. Serve hot or cold on robust sandwiches or with mustards, soft pretzels, or shrimp. Shred on potatoes or melt on roast beef. Best with a Pale Ale or Merlot Wine.