M a y 2 0 1 0ProvisionsInternational Ltd.42 North Main St.White River Jct, VT05001802-291-6100800-281-1933

n o t e w o r t h y c h e e s e § n e w a n d k n o w n

Spring is the time for new cheese and at the Vermont Creamerythere’s no exception and its name is Double Cream Cremont.As delicious as its name, Cremont is made from a mix of milk:cow and goat with a dollop of cow cream thrown in for extrarichness . . . the Cream of Vermont in other words. Weighing in at5 ounces and packed in a case of 6, Cremont has a bloomy rindand a smooth and creamy texture. Vermont Creamery describesthe flavor as “mild, fresh goat milk with a crème fraïche finish,with notes of cooked bread, hazelnuts and yeast”. We found itdelicious and smooth with a good balance of cow milk sweetnessand that slight acidic bite of goat milk. A great cheese for May’searly salad greens and radishes.

cheeseweLOVE

Thereissomuchgreatcheesethistimeofyear.Wewaitallwinterlongfordelectablespringgoatcheeses ‐andyes,

theyarecomingin,moreeachweek‐andwearestilleagerlyanticipatingtheirluscioussheepmilk sisters.But,thereseemstobeneverenoughandweendupdivyingitasbestwecan,andthat’sthenatureoflocal,seasonalcheese.Ifwehadenoughofit,itwouldbecalledVelveeta.Eventhoughweassociatethistimeofyearwiththosecreamybloomies,wehavetastedsomeremarkablyfinenaturalrindcheeseinthelastweekorso:alsoinshortsupply,soorderearlyandbeprepared.Hereareourfavorites.ThelatestbatchofVermontAyrfromCrawfordFamilyFarm,agedattheCellarsatJasperHillwasthebestitsbeeninyears:creamyyetfirm,filledwithfreshfarmflavorandjusttherightnoteofnuttiness.DancingCow inBridporthasbegunshippingtheirMenuet andwhatabeautifulcheeseitis:golden,silky,sweet,flavoredwiththepastureandthesun.AnotherstafffavoriteisWoodcockFarm’sTrueBlue,oneofthebestblueswe’vehadallyear.ItcouldbesaidthatitresemblesaVermontGorgonzolawithitsrusticcreaminess,elegantlayeredrichnessandsophisticated,

nuancedcomplexity.Threefavoritesfortheseheadydaysofspring. yum

Organic Artisan Bitters made in Vermont by Urban Moonshine

Here is another product that our staff loves.

Urban Moonshine is a small family business located inBurlington, VT. They make their bitters with

organically grown herbs and a few worldly exotics. Theclassic, citrus and maple flavors are all exceptional in

taste and quality. These are truly a great contemporaryversion of an old classic but made with all organic

ingredients: grape alcohol, pure spring water, dandelion root and leaf, angelica root, burdock root,yellow dock root, gentian root, orange peel, fennel

seed, ginger root, gum arabic and essential oils. For a limited introductory sale, we are offering the 8.4 ounce

glass bottle in all flavors for 20% off if you list these bitters on your bar menu . . . just talk to your sales

person. Here’s a recipe from Urban Moonshine courtesy of John Gertsen of Drink in Boston.

Old Vermont1 3/4 oz London style dry Gin

1/4 oz. grade B Vermont maple syrup1/2 oz. fresh lemon juice1/4 oz. fresh orange juice

3 dashes Urban Moonshine Maple Bittersice cubes, shaker, strainer, cocktail glass

Shake all ingredients vigorously and strain into chilled glas. Top off with 2 more dashes of Maple

Bitters for a full bodied, aromatic experience.

The May “petite” salame from Salulmeria Biellese is

Salame Toscana

Coarsely ground Berkshire shoulders are mixed with some fat to give the desired marbling. After it is

seasoned with traditional Tuscan spices, it is cured anddried. The finished product is as close as you can get

to those made in Tuscany. 1 lb bats

Until our gardens start producingtheir own tomatoes, we can suggest

this thick, pulpy, fresh tasting tomatovinegar from France and la Maison

a l’Olivier. Add it to mayonnaise anddress a plate of Romaine with some

chunky croutons, or use it alone as a vinaigrette for simple poached

shrimp or grilled steak. Pair it withWestfield Farm Ayrshire Farmer’s

Cheese or with a bowl of sweet onions and your favorite blue.

Limitless possibilities.