Country:United States
Milk Type: Goat
Type: Soft bloomy
Wine: Sauvignon Blanc

CATSKILL GOAT CHEESE

A beautiful goat cheese from Stissing Mountain in Upstate New York. Refreshing and mild, it will please most palates. Catskill ages gracefully for several weeks under its bloomy rind. In the process it develops a bit of a mushroom aroma and the flavor of fresh goat milk comes through. Try pairing this New York cheese with most any white wine, Champagne, or even a light beer.

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Country:United States
Milk Type: Mixed
Type: Soft
Wine: Champagne

NETTLE MEADOW KUNIK

The Nettle Meadow Kunik is a unique and somewhat decadent cheese made from goat’s milk and Jersey Cow’s milk cream at Nettle Meadow Goat Farm in Thurman, New York. Nettle Meadow is a small 50 acre farm with about 100 does in the Southern Adirondacks. The Kunik is a rich wheel of a bloomy, white rind cheese that is elevated by the addition of the cow cream. The paste is moist; the flavor is tangy and buttery. We recommend that you try pairing Nettle Meadow Kunik with Champagne or other sparkling wines. Each piece weighs approximately one pound.

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Country: United States
Milk Type: Goat
Type: Blue
Wine: Syrah

CLASSIC BLUE LOG

25th Annual Conference, American Cheese Society’s Winner.

The Classic Blue LogThe Classic Blue Log is made in western Massachusetts by Bob Stetson and his wife at their dairy, Westfield Farm. This cheese has won many prizes in US cheese competitions. It is fine-grained in texture with a rich and tangy flavor. The exterior is covered in blue Glaucum mold, making these logs visually striking and imparting a very light blue flavor. Here at the Artisanal Premium Cheese Center caves, we age the Classic Blue Logs for an additional two weeks as the cheese matures and transforms into a mild, elegant blue. One piece weighs approximately 4 ounces.

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Country: United States
Milk Type: Cow
Type: Firm
Wine:Pinot Noir

SHELBOURNE TWO-YEAR CHEDDAR

Shelburne Two-Year Cheddar is produced at the namesake Shelburne Farms, the former Vanderbilt Estate just outside of Burlington, Vermont. This American farmstead cheddar is made from the fresh, raw milk of the purebred herd of Brown Swiss cows that roam the meadows around the farm. Shelburne is sharp but not peppery and has a pleasant, lingering finish – a flavor full of milky goodness. Pairs well with pale ales, Pinot Noir, Gamay, Zinfandel, and Chardonnay.

>> LEARN MORE ]]> http://www.maxmarketmonroe.net/2010/07/july-cheese-tastings/feed/ 0 http://www.maxmarketmonroe.net/2010/07/july-product-tasting/ http://www.maxmarketmonroe.net/2010/07/july-product-tasting/#comments Fri, 02 Jul 2010 12:38:38 +0000 ashley http://www.maxmarketmonroe.net/?p=990 Continue reading →]]>

DOUG’S DOWN HOME RUBS

Dougs Rubs – Locally produced spices and rubs for the grill.

SATURDAY, July 3rd, 2010

12:00 PM – 3:00 PM

GIANNONE FARMS CHICKEN

The only chicken we sell find out why.

SATURDAY, July 10th, 2010

12:00 PM – 3:00 PM

MAX BRICK OVEN PIZZA’S

Pizza Tasting Max Brick Oven Pizza. Check out The Buy one get one free deal on Sundays.

SATURDAY, July 17th, 2010

12:00 PM – 3:00 PM

CITTERIO DRY CURED MEATS

Citterio Dry Cured Meats

SATURDAY, July 24th, 2010

12:00 PM – 3:00 PM

GROSSMAN’S PLANT SALE

Come see the selections from our partners at Grossmans. Available at Max Market.

SATURDAY, July 31st 2010

12:00 PM – 3:00 PM ]]> http://www.maxmarketmonroe.net/2010/07/july-product-tasting/feed/ 0 http://www.maxmarketmonroe.net/2010/07/july-product-feature/ http://www.maxmarketmonroe.net/2010/07/july-product-feature/#comments Fri, 02 Jul 2010 12:31:50 +0000 ashley http://www.maxmarketmonroe.net/?p=979 Continue reading →]]>

CARDINI’S SALAD DRESSING

he original caesar dressing: After 84 years, the creator of the Caesar Salad need a makeover. Cardini’s Salad Dressing recently underwent a label re-design and is proud to introduce 3 new flavors, Light Balsamic Vinaigrette, Light Greek Vinaigrette and Light Caesar Vinaigrette. Caesar’s Place in Tijuana, Mexico was a favorite of Hollywood celebrities. On July 4, 1924, a record numbers of patrons descended on the restaurant. Realizing he would be short of fresh vegetables, Caesar Cardini concocted a salad that awed all of the hungry guests. Thus, the Caesar Salad was born, and word of this masterpiece spread throughout the world. Available in thirteen varieties.

DOUG’S DOWN HOME RUB

After school ended I accepted a 9-5 job. Cooking became a hobby. Over the years this hobby turned into more of an obsession. I loved creating meals and would come up with any excuse to invite people over for dinner. Countless hours have been spent in the kitchen or hovering over the grill creating great meals and memories with family and friends. Doug’s spice rubs are the result of my passion for food and cooking. I hope they bring as much joy to your dinner parties as they have to mine.

EARTH & VINE BEVERAGE ELIXIR

The perfect addition to your summer cocktail.

SKYR – SIGGI’S YOGURT

Skyr is the traditional yogurt of Iceland. It is made by incubating skim milk with live active cultures. The whey, the water naturally found in milk, is then strained away to make for a much thicker, creamier, concentrated yogurt. So to make just one cup of skyr, with all that water going out, you need 3 – 4 times the amount of milk required to make a regular cup of yogurt. As a result of this process skyr comes out with 2-3 times the protein count of standard yogurt.

TABASCO® brand Spicy Ketchup

A rich, flavored ketchup, TABASCO® brand Spicy Ketchup is perfect for fried foods and seafood cocktail sauces.

TWIST CLEANING PRODUCTS

Not a lot of people love cleaning. We think it’s because a lot of people don’t love what they’re cleaning with. Hi, we’re TWIST. We make plant based cleaning products we love. And we bet you’ll love them too.

We’ve made a complete collection of naturally spongey, plant based, scrubby cleaning marvels. They clean dishes, respect the planet, and look good doing it.

FALLOT VERJUS DE BOURGOGNE

Verjuice (from Middle French vertjus “green juice”) is a very acidic juice made by pressing unripe grapes.
Sometimes lemon or sorrel juice, herbs or spices are added to change the flavor.

In the Middle Ages, it was widely used all over Western Europe as an ingredient in sauces, as a condiment, or to deglaze preparations. ]]> http://www.maxmarketmonroe.net/2010/07/july-product-feature/feed/ 0 http://www.maxmarketmonroe.net/2010/06/great-week-of-music-and-food-d/ http://www.maxmarketmonroe.net/2010/06/great-week-of-music-and-food-d/#comments Tue, 22 Jun 2010 01:37:46 +0000 rodney http://www.maxmarketmonroe.net/2010/06/great-week-of-music-and-food-d/ Great week of Music and Food during the RIJF. Thanks to everyone who stopped by and made it great. http://fb.me/ut21usu1