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5 Things: February 14th, 2020

Welcome back to 5 Things™! We have so much to tell you about.

Everyone is sick, injured, or on vacation.

Business slows down in the post-holiday winter season. This makes it an excellent time for our staff to plan vacations, and most who do have no trouble getting that time-off approved.

But what happens during all those overlapping vacations when the remaining folks start dropping due to midwinter illness and injuries?

This is the photo I use when I’m not sure what kind of photo I should use.

Apparently, we handle it just fine. The 3rd-floor office-dwellers swoop in to run deliveries. The delivery and deli staff chip in to make sure prep is complete on time. The sandwich makers flip that switch that turns them from sandwich-making humans into sandwich-making machines.

This is a public shoutout to our staff, who rock even in the most barebones arrangements!

Turkey jerky is now available.

We’re at the height of our experimentation phase, and I’m loving it. The latest in our line of jerky is made with Ferndale Farms turkey, seasoned with Tamari soy sauce, maple syrup, and Sambal Oelek. It’s simple in execution, but has great complexity in its flavor.

It’s just a little bit sweet at first, with a growing heat that gently lights up your whole mouth, and while that is setting, the smoky flavor and the inimitable taste of turkey set in—it’s a comparable experience to the pleasure of eating the Cedar’s Secret sandwich. It’s just tough enough to trigger your carnivorous tearing and gnawing instincts, but easily chewed.

But as much as I have to say about it, you’re just going to have to find out for yourself.

The smoked Ferndale Farms turkey jerky is available for $16/half-pound in our deli. Why price it by the half-pound? Because a half-pound goes a long way!

Smoked salmon jerky is a success!

People are loving our sockeye jerky. Even during this slower time of the year, the batches we make are selling out at a steady pace, and we’ve received glowing reviews from the folks who have sampled and/or purchased it. Do yourself a favor and—at the very least—ask us for a sample next time you’re in. We’re steadily upgrading our jerky production equipment as we go, so it now comes in larger, more even strips, but here’s some eye candy of the early sockeye jerky.

Our sockeye jerky is seasoned with fresh ginger, fresh garlic, lemon juice, Tamari soy sauce, Sambal Oelek chili paste and Shio Koji. Yum.

Smoked sockeye jerky is available in our deli for $20/half pound.

NWS smoked fish coming to Coastal Seafoods!

Twin Cities and Metro Area folks, this news is directed right at you: Coastal Seafoods, in Minneapolis and St. Paul, will be carrying a selection of our Smoked Atlantic Salmon—Traditional, Dill, Black Pepper & Coriander, and All-Season Fillets!

Our excitement over this is two-fold: First, we’re happy to extend our influence to the Twin Cities, and second, we’re really into what Coastal Seafoods is doing.

There’s probably a few more folds and facets to our excitement—including the Minneapolis location’s proximity to United Noodles, another of our favorite food markets—but let’s not go overboard.

If you’re reading this blog on the day it was published, definitely call either location to check on availability, but it should be in stock as of this weekend.

Lola, the hibiscus, is thriving!

Lola—who was only recently named—joined the cast of DeWitt-Seitz marketplace characters in Summer 2018, flowering beautifully on our patio seating area. After that, however, all bets were off: Duluth’s climate is not ideal for hibiscus, hardy as they are.

We all rooted for Lola as she continued to struggle through the following year-and-some-change, but it wasn’t until Flo began rigorous, regimented care of our dear hibiscus—naming her in the process—that she truly began to thrive.

Now Lola is spritzed with water three times a week, and has a prime sunlight location in our office, which will only improve in our new office.


Happy Valentine’s Day! We love you forever!

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5 Cheeses We’re Crazy About

Sandwiches, smoked fish and smoked meats aren’t the only things we do here at Northern Waters Smokehaus: We’re also purveyors of fine cheeses, olives, sweet and savory baked goods, and variations on fermented cabbage—and that’s just the short list.

The holidays are a great time for cheese (though what isn’t?), so this week we’re going all-in on “the adult form of milk.” When I asked TK, the brains and the brawn of our cheese operation, for a list of his five favorite cheeses we’re carrying this holiday season, he went above and beyond with detailed notes on each. What follows is a sort of mind-meld between TK and myself.

Rush Creek Reserve

This time of year, the hyper-regional, hyper-limited release, hyper-delicious Rush Creek Reserve from Uplands Cheese Co. is already on everyone’s mind—and may as well be on everyone’s tables too.

Rush Creek Reserve is made in Dodgeville, Wisconsin. It’s a washed rind, raw cow’s milk cheese that is a late autumn and winter exclusive. Don’t let “raw milk” cheese freak you out—after 60 days of aging, raw milk cheese passes the FDA’s raw milk laws.

In late autumn and leading into winter the cows diet changes from the fresh pastures of summer to the fall and winter hay, making their milk extremely rich and silky.

Rush Creek Reserve is made to show off this change in the cow’s diet. Made in the French & Swiss Alpine-style of Vacherin cheese, Rush Creek Reserve is wrapped in a hand-harvested piece of spruce bark. This helps the cheese keep its shape—due to its runny texture at peak ripeness—as well as adding tannins to its flavor.. The combination of the spruce and rich milk creates a rich custard texture with a very soft, delicate texture and a savory, rich finish. 

Rush Creek Reserve is an absolute must at holiday gatherings. Simply cut the top of the rind off and heap spoonfuls onto crackers, charcuterie, or just eat it on its own! This miraculous wheel pairs perfectly with a fruity Beaujolais wine. TK recommends with a glass of La Boutanche Gamay, which is available by the (re-corked) bottle in our deli.

Friesago

Shepherd’s Way Farmstead cheese is made in Nerstrand, MN by Jodi Ohlsen Read. This Asiago-style cheese is a natural-rind semi-aged sheep’s milk cheese. It’s semi-dense in texture and has an amazing grassy nuttiness to it. This cheese is extremely versatile for cooking: a perfect addition to pasta and TK’s favorite substitute for parmesan in a Caesar salad.

And TK isn’t the only one excited about it.

Friesago is a multiple time award-winning cheese by the ACS (American Cheese Society) in the Farmstead Sheep Cheese category.

Friesago pairs well with wines that have hints of salinity to them. “Salty wines?,” you may be thinking? No, winemakers never add salt to wines, ever. Think of it as a soil composition. Vineyards that are near salty bodies of water or grown in volcanic soil will bring salty notes to the wine. Think Sicilian wines. Grab a hunk of Friesago and a glass of Adrianna Occhipinti’s Sicilian made wine, Tami, sold right here at the Smokehaus.

Sakatah

Sakatah is a Dakota word meaning “Singing Hills”. It’s also the name of the Minnesota State Park between Mankato and Faribault, near Alemar Cheese Co.’s home.

This soft ripened cow’s milk cheese is seasonally made and is a great representation of an artisanal product. Wrapped in a Marquette grape leaf (a cold weather wine grape grafted by the U of M) Alemar is paying homage to the Banon and Le Mothais cheeses of Europe, using cow’s milk rather than goat’s milk.

Sakatah has balanced earthiness, provided by the tannins from the grape leaves, finishing with creamy, peppery notes.

Before serving, let the cheese sit out for 30-minutes to come to room temperature for its aroma and texture to be at its peak—this is a good practice with most soft and creamy cheeses.

Eat this cheese with wine that has a higher acidity, perhaps an unoaked Chardonnay, crisp Riesling—or if you are into ciders, try it with a French Brittany-made cider. La Brun is a delicious natural cider that pairs perfectly with Sakatah. If you’re in our deli and want to snack on a piece of Sakatah, it’s a must-try with the Pullus Pinot Grigio wine, made in Slovenia. 

Alpha Tolman

Jasper Hill Farm, in the Northeast Kingdom of Vermont, leads the US in artisanal cheese-making while being at the forefront of environmental impact & research of their farms. They are driven to be the standard bearer of quality and innovation in US cheese-making. 

Alpha Tolman is a brand new cheese to our deli (and to TK’s knowledge, we are the only shop in Duluth selling Jasper Hill Farm cheese). It is made from raw cow’s milk with 100% of the milk coming from a single herd. This herd happily roams the pasture right onsite at the Jasper Hill Creamery and Cellars.

Alpha Tolman is inspired by French & Swiss cheeses like Appenzeller & Raclette. It has a buttery, fruity & nutty flavor when young, developing a bold, meaty, caramelized onion character as it matures. The texture is dense and pliant, easily portioned and ideal for melting.

The texture, aesthetic, and flavor make Alpha Tolman an ideal choice for fans of Appenzeller (or fondue!). TK strongly recommends pairing Alpha Tolman with Smokehaus ham. Using your oven’s broiler, heap thin cuts of Alpha Tolman onto thick-cut Smokehaus ham until the cheese starts to blister and caramelize. Next take a healthy wad of butter and slowly brown it on your stove top. Drizzle the brown butter all over the ham and cheese then serve (on a roll or on its own). Absolute perfection!

Try pairing Alpha Tolman with a robust ale, such as Hoops #21 Ale (sold here in our deli!) or a Belgium-style farmhouse ale.       

Lucky Linda

Lucky Linda is Redhead Creamery’s clothbound cow’s milk farmstead cheddar. Made in the little town of Brooten in west central Minnesota, this six-plus-month aged cheddar has gained notoriety in its relatively young existence (Redhead’s first wheel of cheese being made in 2014). Each wheel of cheese is aged right under the creamery in their cellars, allowing natural molds to create their ridiculously terroir-driven cheese. 

Rustic-looking in style, this clothbound cheddar has notes of bold mushroom, with sharp creaminess, nuttiness, and a balanced lactic finish. 

Pairing Lucky Linda with a dry cider is a no-brainer, especially Sociable Cider’s Freewheeler—guess where you can find it. Not a cider person? Try it with Fulton’s Standard Lager. The caramel notes of Lucky Linda and the maltiness of the Standard Lager deliciously compliment each other.   


Cheese is a sophisticated addition to whatever snack you’re planning, and can add dimension to many an entree. It’s an easy gift—easier if you have any inclination as to your giftee’s preferred flavor palate. Cheese, the scientific community tells us, is like a drug. These, and many more reasons, are why we’re so excited about our carefully curated lineup of (mostly) local/regional cheeses. We do our best to offer a unique selection of handmade cheeses. This isn’t American Cheese Product: This is the real deal. Every cheese in our inventory has a story—the kind you’ll be glad to share with your friends and loved ones.

You’ll taste the difference.