The two of us get out on the water or up to the mountains every weekend if we can. Now that I am an “empty nester” we can take overnight trips. This one was to an island in Casco Bay and my partner capsized. Not his fault, it got pretty rough out there, but we were very well equipped, even the Coast Guard and firemen said so. Without going into a lot of detail, let’s just say we tested the local ocean rescue system a lot that night. We ended up with 6 rescuers stranded with us on the island.  Boats got stuck, one sunk, one got a gash in it and took in water. I was just worried, rightly so, that my partner might have hypothermia after being in the ocean for 45 minutes. So instead of having our gourmet dinner for 2, we had six guys around a huge bonfire and we shared our supper. Fresh lobster, asparagus, sweet potato, 8-year old Canadian Cheddar and Sake – well, no Sake, they wouldn’t let us have the Sake, something about hypothermia).  They were a bit skeptical about the Fontal, but the firemen loved the Cheddar!

            Cheddar, like wine and women, gets better with age. The best “vintage” Cheddar you might find in a regular grocery will be about two years old. That is the youngest Cheddar we sell. Right now we are selling nine different Cheddars at the shop. Habinero, Horseradish, Two year Vermont, Four year Vermont, Grafton Maple Smoked, Dubliner, R &R Silvery Moon Creamery Cheddar, Bandaged Vermont Cheddar and the Canadian 8 year Cheddar. I love the Portland Fire Department and I am happy to know that they love my cheese!

P.S.  Bee Keeping festival on the second floor of the Market House, with free classes and day tablers sellng bee and honey products. You can call me at the shop for details

Filed under: Cheese and Meats by kris