December Cheese & Charcuterie Club!

We have a very special cheese club this month. We are featuring an Italian cheese that is sure to leave you and your guests wanting more, amazing on its own, spread on your toasted Barsha baguette with a drizzle of honey or enjoy it with the next best thing-chocolate munchie bark from La Luna Salts!!  

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La Tur 

Cow, Goat, Sheep

Piedmont, Italy

From the great wine region of Piemonte comes La Tur: a dense, creamy blend of pasteurized cow, goat and sheep milk. Runny and oozing around the perimeter with a moist, cakey, palette-coating paste, its flavor is earthy and full, with a lingering lactic tang. The effect is like ice cream served from a warm scoop: decadent and melting from the outside in. La Tur is one of our best sellers!

La Luna “Munchie Bark” by La Luna Salts, CA

Munchie bark is amazing handmade sea salted chocolates by Tasha Moon. She also creates amazing flavored salts. Addicted? You can find plenty of her munchie bark at Barsha or online at: http://www.lalunasalt.com.

A little info on Tasha:

“My love for sweet and salty came from a life-long passion of experimenting with new flavor combinations. I’ve enjoyed this love affair with salt so much; that it made it’s way into my chocolate. Self-taught Chocolatier and salt Maven, I am happiest when I’m creating thoughtful, unique and wildly delicious chocolate confections for loved ones, friends and family. I am so grateful to share my passion with you.”

~ Tasha Moon
Be sure to enjoy with your warm, crisp Barsha Baguette!

November Cheese & Charcuterie Club!

Hooray for the upcoming holidays! We brought you a deliciously addicting mountain cheese that’s still being made by monks in the Pyrenees mountains of France and a wonderful Fra Mani Pistachio salami made right here in California using Italian traditions. Both are incredible on your Barsha baguette!

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Abbeye de Belloc, Raw sheep’s milk

Pyrenees, France

Abbaye de Bel’loc is still made in the traditional manner by Benedictine Monks at the abbey of Notre-Dame de Belloc. Abbaye de Belloc has a true Basque character, and it is believed that many centuries ago the monks from the Belloc Monastery first taught the Basque shepherds how to make cheese. 

Firm, dense, rich and creamy texture. The taste resembles burnt caramel and there is a distinctive lanolin aroma. Ageing process of the cheese ranges from four to ten months. Addictive!

Fra Mani Rosa Salami

Berkeley, CA

Salame Rosa is a salame cotto (cooked salame) with origins in the city of Bologna, Italy. Made from prime cuts from the shoulder, coarsely chopped to create a distinctive mosaic face and speckled with small cubes of plate fat cut from high on the hog. Dry roasted with a hint of natural fruitwood smoke. Mildly seasoned with coriander, white pepper and mace, and studded with pistachio nuts.

Be sure to enjoy with your warm, crisp Barsha Baguette!

October Cheese & Charcuterie Club!

This month will satisfy those scary cravings with a cheese so rotten and delicious it’ll put tremors in your bones and a premium black label prosciutto that’s been dead aged for 18 months, then thinly sliced by Hannibal for your baguette, fava beans not included.  

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Truffle Tremor Goat

Cypress Grove Cheese, CA

Pioneering American Cheesemaker Mary Keehn of Humboldt County, CA has been making a great, pasteurized goat cheese for years. Truffle Tremor is the newest creation from Cypress Grove. The flavor of truffle comes through in this velvety goat milk cheese. The earthiness of the truffles combined with a creamy texture makes for another distinctive cheese from Cypress Grove.

Prosciutto di Parma Black Label, 18 month Aged

Principe-San Daniele, Italy

Principe’s signature item, authentic San Daniele Prosciutto, is renowned throughout the world for its smoothness on the palate, delicate sweet taste and leanness.

Decadent and sinful!

Be sure to enjoy with your warm, crisp Barsha Baguette!

September Cheese & Charcuterie Club!

We bid a fond farewell to summer as we move into the beautiful fall season. We are bringing you 2 exciting picks from Utah! We start with SeaHIve cheese which is buttery, creamy with sea salt notes and a touch of honey paired with an amazing salami that is infused with one of our best selling whiskeys in the shop-Bourye Whiskey by HIghwest! We hope you enjoy this picks as much as we do. 

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SeaHive Cow

Beehive Cheese Company, Utah

When you take a bite of Beehive Cheese, it melts like butter in your mouth. That’s because Beehive Cheese is made from the creamiest milk in Utah and lovingly crafted into superior cheese by a family passionate about cheese.

Hand-rubbed with local honey and Redmond RealSalt®, SeaHive is a beautifully balanced treat. Made from the milk of Jersey cows in northern Utah, this is a full-bodied cheese with a smooth, creamy texture. 

Whiskey Salami

Creminelli Fine Meats, Utah

What happens when artisan handcrafted salami marinates in fine whiskey from a premiere micro-distillery? Pure magic. Quality and flavor are paramount to both Creminelli and High West Distillery. Their Son of Bourye adds an irresistible taste to our handcrafted salami. The result: a uniquely delicious salami that’s whiskey-redolent-bright and richly flavored.

Creminelli artisan salami and High West Distillery’s Son of Bourye come together for a uniquely delicious take on salami.

Be sure to enjoy with your warm, crisp Barsha Baguette!

August Cheese & Charcuterie Club!

This month we’ve got picks that’ll remind you of exquisite local Mediterranean flavors! Umbriacone is a delicious cow’s cheese that’s nutty and winey in flavor, this cheese is also a feast for the eyes that will add stunning color to your cheeseboard. The Pamplona chorizo is packed full of flavor that will excite your tastebuds, enjoy it by itself, with cheese, or throw into an omelet for extra oomph!

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Umbriacone Cow

Veneto, Italy

An affectionate term in Italian for the “great big drunk.” A delicious cow’s milk cheese bathed in a mixture of local Clinton and Raboso wine, it is then pierced like a gorgonzola to let the aroma and flavor of the wine permeate the cheese to a new degree. It is sharp and fruity on the nose.  The pliable paste with a slight crumble is not only visually stunning, with its purple-hued striations, but it also contains a nutty flavor that is quickly followed by a bright winey finish. The cheese is covered with grape leaves to cover the holes of the piercing so that mold will not grow in the holes.

Chorizo Pamplona

La Espanola Meats,Harbor City, CA

The Pamplona variety grinds the meat further. A product of incomparable flavour & aroma obtained from a careful and natural process of elaboration. Pamplona resembles a good quality salami. A superb strong flavor of smoked imported Spanish paprika. Made right here in Los Angeles!

Be sure to enjoy with your warm, crisp Barsha Baguette!

July Cheese & Charcuterie Club!

Bring on the fireworks! Our picks this month include a gold medal winning cheddar from Utah and a Barsha favorite brand, Alle Pia. Alle Pia makes the most delicious salamis in California, we chose their Sopressa salami which is zesty with a slight kick. We hope the July cheese club adds a nice spark to your picnic!

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Beehive “Promontory” Cheddar, Utah

Promontory, as well as all Beehive cheeses, is made from the milk of Jersey cows from Ogden’s Wadeland South Dairy. Wadeland’s Jersey cows enjoy 350 acres near the salty marshes, ponds and mudflats of the mineral-loaded soil of the Great Salt Lake. The same nutrient-rich soil that feeds thousands of migrating birds, feeds the lush alfalfa that the cows love to eat.

Promontory is an Irish-style cheese with buttery, full-bodied texture and snappy, citrus-like fruity notes.

Gold Medal at the 2013 World Cheese Awards

Alle Pia-Sopressa Salami, Cali 

Each small batch of Alle-Pia products is created with love by the talented Antonio Varia, Chef and Owner of Buona Tavola Restaurants in San Luis Obispo and Paso Robles. Paso Robles Zin wine and cayenne pepper add zesty flavor without being too hot or spicy. Sopressa is known for having a more robust taste thanks to the amount of garlic and additional added spices like paprika and cayenne pepper. 

Be sure to enjoy with your warm, crisp Barsha Baguette!