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Cheese, a cure for the winter blues?

More snow. Surprise! This winter has been forever long. I’m sure a lot of you are just like me and want to continuously be in flannel, near a heat source, eating something deeply comforting. For those of you who suffer through the winter blues, cheese could help!

Cheese contains phenylethymine which stimulates the nerves to release chemicals called endorphins as well as serotonin. Endorphins, as most of you probably know, are natural pain killers that, like morphine, which induce a sense of mild euphoria. The long and short of it: cheese can make you feel good! I know it always helps my mood.

The good news is that we just received some jewels to make the chilly trek here worth your while. These are limited, so bundle up and come on in!

Mothais a la Feuille, Western France

Mothais a la Feuille has a soft, runny texture that becomes dense as it ages. The unique combination of earthy, lemony, and rustic flavors from the chestnut leaf become deeper as the cheese ages. It pairs well with some champagne or, if you like the heavier stuff, single malt whiskey. We suggest Eilan Gillan single malt scotch whiskey.

Robiolo Castagno, Piedmont, Italy

My personal favorite. This is a pure goat’s milk robiola from Piedmont wrapped in aged chestnut leaves. I’d describe it as pure bliss! Cakey, with a velvety texture on the outside. Open it up and use the chestnut leaves as a natural frame for the cheese. Pair it with Sangiovese. We suggest Campi Nuovi.

Pecorino Foglie di Noce, Northeastern Italy

This delectably sharp raw sheep’s milk cheese is wrapped in walnut leaves and aged for three months. We suggest it partnered with a Riesling or Port for a perfect evening.

If these cheeses don’t help you feel better from the doldrums of winter, you need to see a doctor, not a cheese monger!

Sending warm thoughts your way,

Laura