I’m pleased to announce my new Premium Cheese Spreads; spreads I will debut each month in the curated mead/wine/cheese subscription boxes that Blue Haven Bee, Southern Origin Meadery and I introduced earlier this month.
Living in Northeast Georgia and enjoying “retirement” has given me the chance to pursue the cheese life that I want… I’m the Boss; there are no office politics (which I soooooo miss) and I work when I want and where I want. It’s the perfect “retirement” for a workaholic that loves cheese.
When we returned here in 2014, one of the first “field trips” I took with The Man was to Blue Haven Bee in Canon, with no idea where that day would take me… you can read about that first visit here. At the time, BHB was barely a year old; this was long before the wine bar or the patio existed.
Fast forward five years later and my second favorite “Happy Place” is Blue Haven Bee (the first being anywhere with The Man) where I spend much of my “cheese time”. Monroe, Karen, Brianna, Andrew, Caleb, Eden and Phoebe have welcomed me as a member of the family. Eden and Phoebe particularly adore me because I bring them cheese. Miss Eden has become quite the discriminating cheese foodie. At two years of age, she knows the difference between artisan and industrial cheddar and refuses to eat the cheap stuff… my kind of kid… wait till she’s eight…
But I digress from the subject at hand…
Last month BHB and Southern Origin Meadery and I introduced our new subscription boxes which included a tub of my small batch pepper cheese spread. For the debut I developed a recipe using Manchego, Cheddar and Almonds with roasted peppers plus my proprietary blend of 20+ herbs and spices. According to Holli, one of our subscribers, “My new favorite!!” I made a few extra tubs which are available exclusively at the BHB Canon location on Bond Avenue.
Brianna had an event earlier this week at The Beacon B&B in Hartwell and asked me to make a cheese spread for her to pair with her mead. For the afternoon, I created a spread using Jarlsberg; packed with Spanish Olives and roasted peppers. Again I finished the recipe using my herbs and spices blend. The spread sold out and I made another batch which is available for purchase at BHB.
Using premium cheeses and other premium ingredients creates more complex flavors and takes the “Caviar of the South” to a new plateau; I think you’ll agree… how do I know??? The Man swooned and when The Man swoons, I know I’ve hit a home run…
I’m working on the November spread and a hint… it will start with Sartori’s Merlot BellaVitano. If you have not subscribed to our curated boxes, you can get all the deets here or stop in BHB and sign up. We offer two boxes and tailor each one to your particular likes and preferences. Last month, no two boxes were alike. We paired four different cheeses with four different meads and wines. All boxes contain top shelf quality wines, meads, cheeses and gourmet items that pair well with cheese.
After the debut, the spreads will be available exclusively at Blue Haven Bee until the next box, when I will debut a new spread. Hopefully you’ll enjoy the spreads as much as I enjoy creating them.
And for those of you who prefer Miss Anne’s or my Creamy Cheddar Pepper Cheese Spreads, I’ll still be making them and selling them at BHB. I’m also thrilled that BHB has added my spreads to their Nibbles Menu so… you’ll always be able to get your PC fix Tuesday through Saturday.
I’ll be slinging new cheese plate selections Saturday, November 2nd. All Specialty Plates will include Blue Haven’s Raw Natural Honey Comb and your choice of five different specialty cheese plates: Triple Creme, Rosy Goat, Merlot BellaVitano, Pecorino with Black Truffles or Manchego (each plate will include 6 to 8 ounces of cheese plus salume, crackers, dried peaches, pecans and honey comb for $20). Each plate will serve 2 to 4 persons. I will also have my traditional cheese plates for $10.
Thanks for your continuing support and joining me on my cheese journey… I’m having a lot of fun…
In addition to being an American Cheese Society Certified Cheese Professional, I am a Certified ServSafe Food Production Manager with certifications that also include ServSafe Certified Instructor and Proctor. I am 
available for cheese events, cheese program development, cheese training, food safety training and 3rd party food safety auditing. See my About Me and Resume pages for more details or call me at 360 921 9908 to discuss availability.
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