Coupole from Vermont Butter and Cheese

Coupole is made with fresh pasteurized goats’ milk from family farms that has been coagulated and shaped. Coupole’s center has a dense texture and fresh, milk taste. Coupole’s allure is attributable to the intriguing contrast between the strong ripened flavor of the rind and the delicate fresh taste of its interior. The wrinkled coral-like appearance makes for an impressive centerpiece on any cheeseboard or melt on top of a perfectly grilled steak.

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Chef Owner/Cheesemonger at Butter’s Fine Food and Wine, Kristy Stephens Ammann explores the mysteries around the cheese rind…

Have fun and participate along with us thru the Facebook polls! We’ll update the bracket each evening, and at the very end, those who have picked the ultimate winner will be entered to win a pound of the winning cheese and the bragging rights of being the BUTTER’S MARCH MADNESS CHEESE BRACKET WINNER!

Butter's Cheese Bracket Challenge

To Join the Challenge, Check Us out on Facebook: BUTTER’S FACEBOOK

To keep up to date on the guest wine expert of the wine and other special guests, check the Butter’s Facebook page www.facebook.com/buttersfinefood or check the Butter’s Calendar of Events located here: http://www.buttersfinefood.com/events.php

These are two fantastic ideas that are guaranteed to wow your audience of guests.

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Butter's Wedding Cheese Tower

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Butter’s Fine Food and Wine, in Concord, NH carries the Gamba Zinfandel, a delectable treat for wine lovers!

It is described as stunningly rich and concentrated, showcasing incredibly deep, dark fruit and luscious tannins.

Gamba Zinfandel

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A REVIEW:

In turn, notable enough for a slice of local history, a history of Butters’ Tavern and all that came from has since been recorded within the pages of Wikipedia.

Click Here to read the Wikipedia Article.

Butter’s Fine Food and Wine name has roots in the old Butters’ Tavern that dated back to the 1860s in Concord, NH.

Mr. Butter’s (as deemed by local Main Street reporter, Ben Leubsdorf), while researching Butters’ Tavern, pondered the question of what kinds of beer might be served at a local tavern in the 1860s. Research showed that brown ale was the a predominant style of ale that was served. Although, many of the brews of the day were often served as a concoction known as a flip. A flip is a mixture of ale, a shot of whisky or rum, and a raw egg, stirred briskly and then “poked” with a hot iron poker that had been heated within the tavern fire. The flip became ale eggnog, for lack of a better description.

Men and women who consumed the flips frequently we known as “loggerheads”.

The story of the flip became the basis of story for the creation of Tavern Ale (by White Birch Brewing- ranked in the Top 25 Craft Beers in America for 2011).

Mr. Butter’s (aka husband to the Chef/Owner of Butter’s Fine Food & Wine) developed the story and then sought out a brewer who could use the story and develop the brown ale.

Owner/Brewer of White Birch Brewing, Bill Herlicka, jumped on the opportunity immediately as he had already developed a recipe for a smokey brown ale, but hadn’t found the right story for the beer.

The smokey element brought to the brown ale story full circle and perfectly represented the brown ale as one would have experience and drank a brown ale in a smokey tavern in the 1860s.

Soon after, the story and the ale were married into one and Tavern Ale was born.

Since the creation, Tavern Ale is distributed from Portland, Maine to New York City to Philadelphia, PA, and it continues to be a best seller for White Birch according to the NH distributor.

Butter’s Fine Food and Wine carries the entire White Birch Brewing line of ales, including Tavern Ale. (AVAILABLE BY CLICKING HERE)

Enjoy the video of the Tavern Ale bottle below…

Cheers!

Tavern Ale Review:

First, there’s the “hybrid”, Cambozola. It’s a cross blend of Gorgonzola and Camembert, invented in Germany in the 1970s.

Cambozola

Second, is the Cashel Blue from Tipperary, known as the first farmhouse cheese of Ireland.

Cashel Blue

Another is the Colston Basset Stilton. The deep characteristic blue veins is a dead giveaway for this cheese.

Colston Basset Stilton

Another, although hard to get, is the Fourme d’Ambert from France.

Fourme d'Ambert

The best named blue cheese goes to the Roaring 40s Blue, named for it’s longitude/latitude, not the vintage.

Roaring 40s Blue

The Saint Agur Blue is perhaps the best visual blue cheese with its deep green blue veins for mold.

Saint Agur Blue

To wrap it up, Butter’s occasionally has a blue cheese called Valdeon, a cheese champion which is a mix of cow and sheeps milk.

Valdeon

Butter’s was called one of the best cheese shops in New England recently by the Boston Globe, due in part to their collection of harder to find cheeses.

We will discuss some of the other cheeses types that Butter’s carries, but for now, let’s stick with their selection of cheddar.

There’s an Irish Cheddar called Cahill Porter, where the veins that run through the cheese are caused by the infusion of porter beer. The taste is like a fine cheddar, but the texture almost feels “meaty”.

Cahill Porter Cheddar

They were carrying the Barber’s 1833 Vintage Cheddar from England. But the supply is limited.

Barber's 1833 Vintage Cheddar

Butter’s also is carrying the 5 Year Vintage Quebec Cheddar. (a fan favorite!)

Old Quebec 5 Year Vintage Cheddar

There is an English cheddar called Tintern is an English pub favorite, flavored with fresh chives and shallots!

Tintern

The overall fan favorite is the 2 Year Shelburne Farm Cheddar! Described as “creamy with a full sharp finish”.

2 Year Shelburne Farm Cheddar

And, on occasion, you’ll find the Cabot Clothbound Cheddar and Slowboat cheese (cheese you’ll never see in big chain grocery stores because of the limited supply from small farms around the world)

Cahill Porter is a tangy Irish cheddar from Limerick County, Ireland. It is marbled with Porter beer, which gives it a remarkable look, flavor, and texture. “Meaty” comes to mind!

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