Case of the Bleus by Korina Moss EPUB & PDF – eBook Details Online
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- Author:Korina Moss
- Language: English
- Genre:Cozy Culinary Mysteries
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- Size: 2 MB
- Price: Free
“Church Bleu. It’s bound to be the highlight of this weekend’s invitational
—Max Dumas’s one-of-a-kind bleu cheese.” Behind the counter of Curds &
Whey, I held my phone out so my cheese shop crew, Archie and Mrs.
Schultz, could admire the photo of the special cheese wheel. Its ivorycolored rind only hinted at the pronounced blue-green streaks within that
gave it its complex piquant flavor. This wasn’t their first time seeing the
extraordinary cheese, but we couldn’t help but take another peek at it. We’d
be viewing a wheel in person in a few hours at the Northwest Cheese
Invitational, which was held annually to showcase cheesemakers’ custom
creations. This year, they’d be posthumously honoring my former employer,
Max Dumas, at the new conference center right here in Yarrow Glen. “It’s
amazing the amount of attention it’s garnered in only seven years,” I added.
“It won Best in Show its first year out and then the next two years after that
until Max stopped entering it.”
I stuck the phone back in my Curds & Whey apron pocket and took up
the broom I’d left leaning against one of the turned-leg display tables. I’d
been neatening the shop for my former colleagues from Church Cheese
Shop, the last place I’d worked before moving to the Sonoma Valley to
open Curds & Whey. They were coming by any minute and would be
seeing it for the first time. I was excited to show it to them. I finished
sweeping and took a last look before deciding if I was satisfied that it was
perfect.
My shop’s aesthetic was inspired by my brief time working at a
fromagerie outside of Lyon where my passion for cheese blossomed. I
wanted to bring the color, warmth, and romance of France into my Sonoma
Valley shop. We sold charcuterie boards, cheese lovers’ cookbooks, and
anything you’d need for a cheese-perfect picnic: picnic baskets, engraved
cheese knives, and plenty of sweet-and-savory cheese accompaniments. Of
course, there was also cheese, and plenty of it. Distressed tables held
stacked wheels of aged cheeses from all over the world, while the front
windows displayed wrapped wedges. The shades and textures revealed
inside their casings lured customers into the shop to inhale their heady
fragrances.
Archie, my twenty-year-old cheesemonger-in-training, wanted to know
more about Max’s Church Bleu. “Had there ever been a three-peat winner
before?”
“Never,” I replied.
Archie and Mrs. Schultz teamed up to cut, weigh, and wrap an online
order while we talked about the special cheese.
“I bet the other cheesemakers were relieved when he withdrew his
cheese from the competition,” Mrs. Schultz commented. The retired high
school drama teacher’s wheat-colored apron was livened by a summer scarf
that complemented a colorful flared dress cinched at the waist, her usual
attire. She and Archie had been with me since I opened the shop last spring,
and I’d yet to ask why she preferred to be called Mrs. Schultz.
“Just the opposite, Mrs. Schultz. They wanted their custom cheese to be
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