Butter’s Artisanal Cheese and Wine

Monday, January 10, 2011

For almost two decades I lived in Switzerland. While I missed my family, I discovered many interesting places, developed some wonderful friendships … and enjoyed lots of marvelous food. Now back in New Hampshire, I’ve traded in the Alps for Ragged Mountain, stayed connected with distant friends on the Web and discovered wonderful cheeses at Butter’s in Concord.

Keith Dickey opened Butter’s Fine Food and Wines in July 2006. His reasons were twofold. First, he says, “I wanted to open a store on Main Street. Main Street can and should be a driving force in our community. I’ve always been interested in food. My Mom is a great baker, my Dad a gourmet cook. I wanted to create a focal point for people who are serious about food, serious about ingredients.”

I recently brought five of Butter’s artisanal cheeses to my book club, the Lakeside Ladies Literary Society, for a tasting. Of the five, the Spring Brook Tarentaise from Vermont and the French St. Agur Blue were hands-down favorites. Made in the tradition an Alpine cheese, the Tarentaise is a bit like a fine Gruyère, rich, dense and nutty. The triple cream St. Agur Blue was heavenly. It was incredibly rich and buttery, not as tangy as a Roquefort or Gorgonzola. The aged Gruyère was nutty and flavorful and took me back to Switzerland and après-ski fondues. Le Chevrot, a French goat cheese, was our final selection. It was full-flavored but a bit sharp for some.

With or without a book, Butter’s artisanal cheeses are perfect with a glass of wine and good friends.

Butter’s Fine Food and Wines
70 N. Main St., Concord
www.buttersfinefood.com
(603) 225-5995

Open Monday through Wednesday and Saturday from 9 a.m. to 6 p.m., Thursday and Friday from 9 a.m. to 6 p.m.
Closed on Sunday.