Saunders Cheese Market

New Fall Classes!

2009-08-21T09:18:00.000-07:00

We have three wonderful classes on the way for this fall. All classes are taught by Kim Morin of Saunders Cheese Market and John Allen of Vino! A Wine Shop. If you are interested, please contact the shop. Classes are $45 per person and run from 6pm-8pm on the respective dates.

Big Bold Reds and the Cheese Adventure
Tuesday, September 15
For the first time, we are conducting a class with nothing but bold red wines and cheeses perfect for pairing with them. The perfect class for fall with such hearty flavors - join us for this dazzling tasting!

Mystery Wine and Cheese Course
Tuesday, October 13
This is a complete first for us - use your knowledge to identify the brown-bagged wines and anonymous cheeses. Challenge your palate in this class that is sure to become one of our most popular!

Cheese and Wine 101
Tuesday, November 17
Here, we will guide you through a sampling of hand selected cheeses and wines for newcomers to the world of wine and cheese pairing, or for old hands who want to brush up on their knowledge. A perennial favorite class of ours, come learn and have fun in a relaxed atmosphere!

New Wisconsin Sheep Cheeses!

2009-04-29T15:09:00.000-07:00

Wisconsin is known as America's Dairyland for a reason. It has an excellent environment in which to raise dairy livestock, especially sheep! We love Wisconsin cheese, and we have some new sheep cheeses from two Wisconsin producers that are just outstanding.

Wisconsin Sheep Dairy Cooperative
By September of 1997, the Wisconsin Sheep Dairy Cooperative was fully formed and registered as a cooperative in the state of Wisconsin. Sheep milk producers from Wisconsin, Minnesota, and even Iowa all send their milk to the WSDC to be made into cheese. One of the cheeses made there is Dante, an all-sheep's milk cheese aged at least 6 months. It is made from pasteurized milk and still won second place in the open category of aged sheep's milk cheeses at the 2008 American Cheese Society awards. Slightly sharp and nutty, the firm, dry Dante also exhibits some rich brown butter notes. It goes very well with young fruity reds, some sherries, and even semi-sweet white wines.

Hidden Springs Creamery
Hidden Springs Creamery, located in Westby in west central Wisconsin, is still a newcomer on the artisanal cheese scene. But what an entrance! Run by Brenda and Dean Jensen, Hidden Springs has already garnered ACS awards for two of their cheeses: Driftless, a fresh sheep's milk cheese, and Ocooch Mountain, an aged sheep's milk cheese. They milk solely Lacaune and East Friesian sheep, and do all the heavy work around the farm with Percheron draft horses instead of using tractors.
Ocooch Mountain is a 3 to 4 month aged, raw milk cheese whose rind is washed occasionally during aging to help deepen the flavor of the cheese. It has a nutty, earthy and slightly tangy flavor with a rich texture. Ocooch Mountain will go well with a variety of wines. One to try would be a nice clean-flavored Albarino.
Bad Axe, named for a river near the creamery which was the site of the 1832 Battle of Bad Axe, is a 1 to 2 month aged pasteurized milk cheese. It is creamy and tart in flavor and semi-soft in texture. The cheese is dipped in black wax to help it retain moisture. A crisp white or even a sparkling wine would be a great match for Bad Axe!

New Pecorinos!

2009-04-29T12:46:00.000-07:00

You already know and love our pecorinos - the Pecorino Toscano, Pepato Tipico, and Pecorino Fresca Verde. Well, we love pecorinos too, and have brought in three new ones! Pecorino comes from Italian "pecora", meaning sheep. All three of these new cheeses are made from raw sheep's milk, and are outstanding examples of what might be our favorite kind of cheese.

Fiore Sardo
Have you been missing the Pecorino Romano since we stopped carrying it? Well, Fiore Sardo is similar but even better. The name means "Sardinian Flower", and it does have some floral, grassy flavors to it, with a nice, creamy finish. It is slightly woody in flavor and does have some of the saltiness of Pecorino Romano but lacks the same excess of it, and is also not as gamy. Feel free to use in cooking or just enjoy with a glass of a somewhat tannic, full bodied red like a Sangiovese.

Pecorino Ginepro
From the Lazio region of central Italy, where Rome is located, Pecorino Ginepro is made in 6lb wheels and bathed in balsamic vinegar and juniper berries. This gives the semihard cheese an astringent, somewhat gin-like flavor with a touch of underlying sweetness from the sheep's milk. This cheese is just amazing and would be wonderful with Nebbiolos and other balanced red wines.

Foglie di Noci
Hailing from Marche, just north of Lazio, this wonderful cheese is bathed and turned daily for three weeks after it is made, and is then is layered with walnut leaves in barrels for several months. This gives the cheese a definite vegetal flavor and a light pepperiness. High in butterfat, it is a firm and slightly flaky cheese that would go very well with soft red wines such as Valpolicellas or some pinot noirs.

Spring 2009 Classes!

2009-04-11T14:51:00.001-07:00

As the sun finally starts to peek through here in Spokane, so we have scheduled our classes for the next few months. These wine and cheese pairing classes, featuring the expertise of our own Kim Morin and John Allen from Vino! A Wine Shop, will be a fun way to spend a couple of hours tasting and learning.

April 16 - Tax Relief
Done filing your income taxes? Filed an extension and just need a break? This class will feature luxurious cheeses and wines to comfort and soothe your stresses. Join us and let yourself be spoiled for a change!

May 21 - Spokane Wineries and Northwest Cheeses
In the last year alone, three new wineries have popped up in Spokane, making our area something of a hot spot for oenophiles. Join us as we pair some of the great wines Spokane's wineries produce with cheeses from all over the Pacific Northwest!

June 16 - Wine and Cheese 101
Want to learn more about wine and cheese pairing but not sure where to start? Come to our 101 class where we will teach the basics of pairing wines with cheeses, featuring useful and interesting information about both, complete with tastings!

All classes are from 6pm - 8pm at Saunders Cheese Market, and are $45 per person. Call us or come by the shop to sign up!

Fun Spring Classes

2009-01-28T18:37:00.000-08:00

This spring, we're offering some new classes, as well as another session of an old favorite. All classes are $45 per person and are scheduled from 6pm to 8pm. Just come into the shop or call us to reserve your spot!

Cooking Classes with Jeremiah Timmons of Ambrosia Bistro and Cafe Neo:

Food for the Heart, February 7
This class will be all about the food of love, featuring dishes that are easily shared by a couple or that can make enough for more.

Hail to the Queen, March 14
We will be dispelling the myth of British food in this class, using cheeses from the United Kingdom to make delicious and traditional dishes.

Wine and Cheese Pairing Classes with John Allen of Vino:

Italian Wine and Cheese Class, February 25
This has been one of our most popular classes in the past, and so due to the demand, we will once again bring you amazing pairings between the wines and cheeses of Italy.

California Wine and Cheese Class, March 25
This will be a journey through California's wine regions, featuring pairings with Californian cheeses that will make you want to take the trip yourself!

First Fridays

2008-10-07T12:40:00.000-07:00

Now, on First Fridays at Saunders Cheese Market, you can have a cheese plate for only $5 with the purchase of a glass of wine. This is a great way to take a short and delicious break in between galleries or wineries! We'll look forward to seeing you.

Fall 2008 Classes

2008-09-24T11:54:00.000-07:00

The next two months in Spokane will swiftly become chilly and blustery. Why not take an evening to treat yourself to a delicious cheese class? All classes are $45.00 per person and held at Saunders Cheese Market from 6pm to 8pm.

Cooking Classes
Our cooking classes with Jeremiah Timmons of Ambrosia Bistro are an outstanding way to try some new dishes, get tips on preparation, and bring home the recipes to make at home.

Pizza 101
October 11
Learn how to toss pizza crust and explore varying styles of pizza, then impress your friends and family with your newfound skills and recipes!

Holiday Entertaining
November 8
With new and interesting appetizers as well as twists on old favorites, this class will give you the tools to really wow everyone at holiday parties!

Wine and Cheese Pairing Classes
Our wine and cheese pairing classes with John Allen from Vino! A Wine Shop can teach you everything from the basics of wine and cheese to detailed, regional information that will increase your appreciation of both.

Italian Wines and Cheeses
October 21
One of our most popular classes, this one is being offered again for those who may have missed the first class. It will feature wines from around Italy, perfectly matched with Italian cheeses.

Holiday Wines and Cheeses
November 10
The holidays are stressful, so let John Allen and Kim Morin help you with the decisions on what wines and cheeses to serve. Continuing the theme from the cooking class, we'll introduce you to some great holiday wines and a perfect holiday cheese board to go with them.

First Fridays

2008-08-05T15:18:00.000-07:00

First Fridays have become a must-do on a monthly basis for many Spokanites, with events all over town. Well, we think it might be time for us to join in the fun. We're currently thinking of ideas for First Friday offerings at the shop and are looking forward to seeing you there!

Whitestone Feta

2008-08-05T15:00:00.000-07:00

The Tonasket/Oroville area in north central Washington is home to some outstanding cheesemakers, including the famous Sally Jackson. Sally Jackson's cheeses are amazing, and she has proven to be quite a mentor for new cheesemakers in the area, such as M. Clare Paris of Larkhaven Farmstead Cheeses.

Our favorite of the cheeses available from Larkhaven is the Whitestone Feta. This is a raw milk feta made from goat and sheep's milk and aged for at least 60 days. However, its aging does not stop there - Larkhaven says that they prefer it after at least six months of aging and consider it to have a one-year shelf life. This makes it a very unusual feta. Being made from raw milk and aged for so long, it develops an unbelievable rich flavor. While salty, it is not as salty as many fetas but instead leans towards a slightly sheepy tang.

We love Whitestone Feta used in recipes or in salads (try a Whitestone Feta and watermelon salad), but it is also delicious on its own or as a great addition to a cheese plate.

Come into the shop and give it a try!

Summer and Early Fall Classes

2008-07-02T14:31:00.000-07:00

We have some exciting classes coming up during the heat of summer and the cooling temperatures of early fall.

Cooking Classes with Jeremiah Timmons, executive chef of Ambrosia Bistro and Wine Bar.

July 14 - Summer Entertaining
This class will give how-tos and quick, fun dishes to help you make your summer parties great.

August 11 - Tuscan Style Pizzas
There will be several types of pizzas - a versatile and delicious meal that is perfect for summer.

September 22 - Autumn Harvest
This class will feature entirely local produce to inspire you with a cornucopia of fall meal options.

Wine and Cheese Pairing Classes with John Allen of Vino! A Wine Shop.

July 15 - Patio Wines and the Ultimate Summer Cheese Plate
Highlighting summer wine and cheese combinations - simple, fun, and ready to beat the heat.

August 12 - Mediterranean Red Wines and Cheeses
A great collection for late summer, bringing the Mediterranean to life.

September 23 - Late Harvest Wines, Cheese, and Chocolate
This class will also feature Julia of Chocolate Myracles. This class will feature port, ice wine, and late harvest reserves paired with cheese and Julia's delicious chocolates for a rich, luxurious experience. This class is $65.00 per person.

All classes are from 6pm to 8pm and are $45.00 per person unless specified otherwise. They must be prepaid. We take reservations up to three days before the class. We cannot offer refunds for missed classes.

Please come by the shop or call us to sign up for these great, informative classes!

Cornish Yarg

2008-05-21T15:34:00.000-07:00

One of our newest cheeses, Cornish Yarg is an absolutely beautiful wheel of cheese. Its nettle-coated rind with mottled white and tan molds bring to mind a woodland glen. Not just for looks, the nettles add a slight vegetal spiciness to the cheese and are completely edible on their own as well, having been frozen throughout the year for use, which removes the sting. The semisoft cheese is moist, fresh, and creamy flavored with herbal depths.

From Cornwall, the current makers are Mike and Margaret Horrell, who received the recipe from Alan and Jenny Gray, the original cheesemakers at the Horrells' farm. The Grays resurrected a 13th century cheese recipe to create Cornish Yarg, and the cheese was thus named for them, "Yarg" being an inversion of "Gray."

Cornish Yarg is a pasteurized cow's milk cheese made with vegetarian rennet and would go beautifully with crisp or minerally white wines and roses. Try a Pinot Gris or a chardonnay, or for a treat, enjoy it with a bottle of Townshend T3 Rose.

Come by Saunders Cheese Market and try this amazing cheese!

New Season, New Classes!

2008-04-30T13:11:00.000-07:00

This season we have some wonderful classes. Again, our cooking classes feature Jeremiah Timmons, executive chef of Ambrosia Bistro and Wine Bar and the wine and cheese pairing classes feature John Allen from Vino! A Wine Shop. All the classes are informative and loads of fun!

Cooking Classes

Northwest Cuisine
May 19th 6pm-8pm, $45 per person
Our Northwest Cuisine class will feature recipes with local flair, taking advantage of the changing season and the bounty of spring and summer. Join us to learn how you can do it too!

Past Favorites
June 9th 6pm-8pm, $45 per person
Our Past Favorites class will feature recipes hand-picked by Jeremiah, Kim, and Oona as their favorites from our past cooking classes. Join us to reminisce about the highlights!

Wine and Cheese Pairing Classes

Spokane Wineries and Northwest Cheeses
May 27th, 6pm-8pm, $45 per person
Continuing our May theme of local, this class will feature some of Spokane's finest wines, which will be paired with regional cheeses from the Northwest. Come taste local originals!

Staff Favorites
June 10th, 6pm-8pm, $45 per person
Saunders staff and Vino! staff will join together, pairing our favorite cheeses with their favorite wines. Come see what we love!

Trailhead

2008-03-03T12:51:00.000-08:00

Trailhead, from Mt. Townsend Creamery, is one of our most versatile, delicious, and popular cheeses.

Mt. Townsend Creamery is located in Port Townsend, Washington. They use cow's milk produced within thirty miles of the creamery, from two dairy farms that use no growth hormones and strive to allow the cows to pasture-graze as much as possible. Only a few years old, the creamery is already coming into its own and winning raves around the country for its outstanding artisanal cheeses.

Trailhead is styled after a French mountain tomme. It is a semifirm, smooth, creamy cheese with a clean tang in the finish. It is somewhat similar to Comte but has less nuttiness and more smooth richness. Trailhead melts wonderfully and makes great sandwiches and pizzettes, but is also exceptional eaten out of hand. It will go nicely with a variety of wines, and for a real treat, try it with our Palette Preserves Golden Raspberry Jam. The savory mild creaminess of the cheese goes very well with the popping tang of the jam. Visit our website or come into the shop to try it!

Upcoming classes!

2008-01-11T09:39:00.000-08:00

Now that the hubbub of the holidays is behind us, we have some exciting offerings in our winter and spring class schedule.

Cooking Classes:

Our January cooking class will be Fun With Fondue. This will be an excellent winter class, with delicious, warming fondue and recipes for all. $45 per person, January 21.

In February, our cooking class is titled Love is in the Air. The class will prepare you for Valentine's Day, teaching you how to prepare a romantic meal from start to finish. $50 per person, February 11.

Forget March Madness! This March, Cheddar Madness will be taking over, with our class demonstrating fun treats with varying styles of cheddar from the United States and abroad. $45 per person, March 10.

Wine/Cheese Pairing Classes:

In January, learn about Spanish Wines and Cheeses. This class will highlight a variety of delicious cheeses and wines from Spain, with information on them and how to pair them. $45 per person, January 22.

In keeping with the romantic theme, our February class will feature Heart-Warming Reds, perfect for a date night or your Valentine's Day table, along with perfectly paired cheeses! $45 per person, February 12.

We'll be venturing abroad and back in history in March, with Old World Wines. For this class, we will be pairing styles of European wines and cheeses that have been made in the same way for centuries. $45 per person, March 11.

Join us for some of our outstanding classes! As usual, Jeremiah Timmons of Ambrosia Bistro and Wine Bar will be running our cooking classes and our wine and cheese pairing classes will feature the expertise of John Allen from Vino! A Wine Shop. Feel free to drop by our website to send an email, or call us to sign up!

Rogue River Blue

2007-11-12T10:01:00.000-08:00

Rogue Creamery in Oregon makes several amazing blue cheeses, including Oregon Blue and Smokey Blue. However, their crown jewel is Rogue River Blue. Rogue River is made from all Brown Swiss and Holstein cow's milk that is certified sustainable. This cheese is completely seasonable, being produced only during the autumnal equinox and winter solstice, aged, and then usually released during the month of September.

The flavor of Rogue River Blue is sweet, creamy, and complex. The wheels vary to some degree because the cheese expresses the terroir of the Rogue River Valley in Oregon. The cows graze on grass, herbs, and wildflowers, supplemented by some hay and grain grown at the ranch. Then, rather than inoculating the five pound wheels with P. roqueforti (the Roquefort mold that is most commonly used to create the bluing in blue cheeses), the cheesemakers age the Rogue River in caves made to resemble those in France that are used for the aging of Roquefort. This aging exposes the wheels to naturally occurring molds from the Rogue River Valley.

As the final touch, the wheels are wrapped in Oregon-grown Merlot and Syrah grape leaves which have been macerated in Clear Creek Pear Brandy. This wrapping influences the character of the cheese, giving it a softer texture and a juicier, sweeter, fruitier flavor.

Rogue River Blue has won several awards, notably Best Blue Cheese and Best American Cheese at the World Cheese Awards in London.

We have managed to acquire several wheels of this great but hard-to-find Oregon cheese. Call us, check out the website, or come on down to the shop to try a taste of it yourself!

Hook's 12 Year Cheddar

2007-11-03T13:34:00.000-07:00

One of our newest cheeses is a 12 year aged cheddar from Hook's Cheese Company. Hook's has been making outstanding aged cheddars in Mineral Point, Wisconsin since 1976. The 10 year aged version won the American Cheese Society 1st place in 1996, and their newest cheddar, the 12 year, is an exceptional treat!

It is a pasteurized cow's milk cheese made with vegetarian rennet. Colored with annatto seeds, at first glance Hook's 12 Year Cheddar appears to be a standard orange brick cheddar, but once you taste it, its individuality shines through. The 12 Year Cheddar is rich and complex flavored, and has pockets of crystallized proteins that make an amazing addition to the flavor and texture of the cheese. It is still sharp, but its sharpness is tempered by its smooth savoriness.

We are selling Hook's 12 Year Cheddar in quarter pound increments. Come into the shop or check out our website to purchase!

November 2007 Classes

2007-10-27T16:52:00.000-07:00

Coming up in November, we will have two new classes.

Monday, November 12, we will have a cooking class featuring holiday entertaining recipes.

Tuesday, November 13, we will have a wine and cheese pairing class on California wines and cheeses.

Cooking classes feature chef Jeremiah Timmons from Ambrosia Bistro and Wine Bar, and the wine and cheese pairing classes feature John Allen from Vino! A Wine Shop. Both of them are extraordinarily knowledgeable and make for an informative, entertaining and sociable evening.

All classes are $45.00 per person and are held at Saunders Cheese Market from 6pm-8pm. Call or come into the shop to sign up!

Welcome!

2007-10-27T15:55:00.000-07:00

Welcome to the blog for Saunders Cheese Market. We are located at 210 S. Washington in beautiful Spokane, Washington. This blog will chronicle our newest cheeses, highlighting our favorites, and will also cover other products we carry and gourmet foods in general. Visit our website if you would like to learn more about us!