Business & Tech

Getting Cheesy for Cheese Month

Get your cheese fix at the Cheese Cave in Red Bank.


American Cheese month is coming to a close. Everything about it is, well, cheesy. And the Cheese Cave in Red Bank , in case you hadn't realized, has been celebrating all along with cheese-themed specialty sandwich menus each week.

In case you haven't gotten a taste of the menu yet, there's a little time left for this week's special concoctions, listed on the shop's Facebook page. We've also included what's on the menu for $5 Fridays, starting at 5 p.m. this evening at the Monmouth Street Store.

Say "cheese" everyone! Below are the menus ...

Specialty cheese sandwiches for the week

•French Onion Soup Grilled Cheese
$7.95
•Melted Cheddar, Turkey & Cranberry Chutney
$7.95
•Four Cheese Melt with Roasted Tomatoes
$5.95
•Croque Monsieur “Crispy Mister” - Grilled Rosemary Ham, Gruyere, Dijon
$7.95
•Melted Brie, Sauteed Mushrooms, Baby Spinach and a hint of honey
$7.95
•Salami Rosa, Asiago Fresco, Arugula, Cipollini Onions,
$7.95
•Rosemary Ham, Brie, Fig Jam
$7.95
•Roast Turkey, Bacon, Cheddar, Avocado, Roasted Tomatoes
$7.95

The $5 Fridays featured cheeses

•Weybridge - Cow - Scholten Farm/Jasper Hill - Vermont
Made by Patty and Roger Scholten in Vermont, Weybridge, which is named after the local town, is a pasteurized cheese produced from the organic milk of their small herd of Dutch Belt cows which is then aged at the Cellars of Jasper Hill.
Weybridge is a small, bloomy rinded cheese. The paste is delicate and slightly chalky when young, with lactic, fresh and buttery flavors. With age, the paste of the cheese becomes runny and more assertive, displaying deeper, richer more complex flavors.

•Carmody - Cow - Bellwether Farms - Sonoma, California
Carmody made by Bellwether Farms in Sonoma County, California resembles a really good Monterey Jack, which makes it a cheese that pleases just about anyone.

The rind is dry, the interior pale gold, dense and semifirm, with many pinhead-sized eyes. The aromas are fresh and buttery, the flavor like buttermilk, the texture smooth, with no granularity. Carmody is meant to highlight the buttery flavors of Jersey Cow’s milk and it was given a name with local meaning — Carmody is the road that runs adjacent to the farm.

•Spring Brook Reading Raclette - Cow - Spring Brook, Vermont
The Swiss Alps meet Vermont’s Green Mountains in this American take on an Alpine classic. Although delicious as is, when you heat the cheese its springy sweet milky interior transforms into a gooey paste that cries out for potatoes, pickles, ham and grainy mustard. The raclette tradition has lasted hundreds of years for good reason.

Every delicious wheel of Reading from Vermont's Spring Brook Farm, helps support the Farms for City Kids Foundation which brings urban preteens to the 1,000-acre estate for a week of learning in an agricultural setting.

•Marco Polo Reserve - Cow - Beechers, Seattle, WA
This favorite from Beecher’s fleet of artisan cheeses celebrates the great thirteenth century adventurer Marco Polo – credited with bringing pepper and other discoveries to Europe. Beecher’s Marco Polo takes lightly milled green and black peppercorns and blends them with their creamy cheese. Marco Polo Reserve is traditionally cloth-bound and open-air aged, allowing for slightly lower moisture, higher salt content and thus a richer taste and texture while maintaining a clean, creamy finish.

•Creamy Goat Cheese - Goat - Vermont Creamery - Vermont
Made with fresh goats’ milk coming from family farms, the milk is first pasteurized and then set overnight for natural coagulation. The next day, the fresh curd is drained and then whipped for a smooth texture. Perfect in sauces, with pasta, as a spread, or simply as a dip like the one we are featuring tonight with pumpkin butter.




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