{"title":"Thanksgiving Cheeseboards","description":null,"products":[{"product_id":"top-shelf-preserves-red-pepper-jelly-190ml","title":"Top Shelf Preserves Red Pepper Jelly 190mL","description":"\u003cp\u003e\u003c!-- x-tinymce\/html --\u003e\u003c\/p\u003e\n\u003cp\u003eThis classic jelly is a pantry essential for us at Jacobsons. 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Aged cheddars in particular have been an integral part of the Island's economic fabric. Closely tied to local agriculture and the context of confinement imposed by the geography of the archipelago, the production of aged cheeses was an ideal solution to the help conserve the region's characteristic milk.\u003c\/p\u003e\n\u003cp\u003ePart of their unpasteurized range, this award winning cheddar is made by hand from raw cows milk and aged for at least two years. 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The rustic, natural rind imparts a delicate woodsy aroma, while the flavours are mild, slightly fungal, and distinctively ‘blue’. 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An impressive line of Canadian cheddars - and accolades - soon followed. \u003cbr\u003e\u003cbr\u003eWith no point on the island more than twenty kilometres or so from the sea, the salty air, iron-rich red soil and gentle heat treatment of the milk all combine to make an exceptional product. This version of their two-year cheddar is naturally smoked over appletree wood for an eight-hour period. The resulting flavour is rich, tangy, and creamy.\u003cbr\u003e\u003cbr\u003ePerfect as a savoury centrepiece on your next cheeseboard, COW's smoked cheddar is also fantastic for cooking. Slice thin and melt over a burger or sandwich - or grate into soup, fondue and pasta for a smoky kick. It's also a perfect topping for nachos or flatbread pizza. 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Partnering with nearby Laiterie Charelevoix, the wheels are produced at their dairy and then aged by Dufour and his team in the Maison d’Affinage maturing cellars. 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As the milk surplus was considerable, the couple started to produce artisanal goat cheese. \u003cbr\u003e\u003cbr\u003eCaroline Tardif and Jean-François Hébert took over the business in 2005 and Monsieur Émile was introduced in 2009, named for cheesemaker Caroline’s great grandfather.\u003cbr\u003e\u003cbr\u003eWith a medium intensity, this goat cheese has a textured rind with a smooth and dense interior. Creamy and nutty flavours finish with a spicy endnote. 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In 1993, Richard Hollingbery bought the property with the goal of creating a self-sustaining environment where nature could regenerate and flourish.⁠ Certified organic in 1999, the farm boasts more than one thousand acres of orchards, ponds and forests. Somerset gets a lot of rain, and the resulting verdant pastures provide the perfect fodder for the farm's more than three hundred Friesian, Normande and Short Horn ladies who spend as much time grazing outside as possible. ⁠\u003cbr\u003e⁠\u003cbr\u003eEach truckle of Godminster is made using pasteurized cow's milk following a recipe for cheddar that is nearly a century old. 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However, its modern name was chosen by cheesemaker Henri Androuët in the 1930s in homage to the gastronome and epicure Jean Anthelme Brillat-Savarin. Gaining protected status in 2017,  this specific Brillat comes from Fromagerie Delin, a second-generation family producer in the heart of Burgundy.\u003c\/p\u003e\n\u003cp\u003eSafely packaged in its container, this rindless version of Brillat resembles a soft cloud of pure indulgence thanks to the addition of extra rich, luscious cream to whole cows milk. 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