Italian Fontina Val D'Aosta Cheese

Italian Fontina Val D'Aosta is an unpasteurized cow milk that has been produced since the 13th century. We are of the opinion that this is one of the worlds best cheeses. Its production is strictly regulated by the Aosta Valley Consorzio (Consortium). Authentic Fontina is made from the fresh raw milk of native Valdostana cows that graze in the high Alpine meadows near the Swiss and French borders in the province of Aosta. Fontina Val D'Aosta must be made only from a single milking which allows only two batches to be made each day.This milk is mildly heated and then treated with rennet to produce the curd. The freshly produced curd is then cut and semi-cooked, cooled by wrapping it in cloth and pressed into wooden molds. At this point it is allowed to age naturally for a minimum of 90 days and up to 120 days or longer. The longer aging produces a cheese with a semi hard paste and a fat content of about 45%. The resulting cheese has an inedible brushed reddish-brown outer rind. The light beige colored interior paste has semi-hard texture and a big full nutty and fruity flavor and aroma. The shorter aged Fontina has a softer interior paste and a milder flavor and aroma.

When purchasing Fontina be sure that you are getting the original Italian Aosta version. This is easy to do because the original will be stenciled with a large circle that has a mountain in it and the word Fontina printed across the mountain. Do not purchase any of this cheese if it shows excessive signs of age such as a cracked or slimy rind, a graying or discolored interior or an unpleasant aroma.

Fontina Val D'Aosta can and should be enjoyed any time of the day. This cheese is hearty enough to stand alone at the end of dinner accompanied with fresh fruits and crusty breads. Or, try it as a sandwich cheese with ham, salami or pate on crusty bread drizzled with olive oil. Fontina is also a great melting cheese so you can use it in fondues, as an alternative to Raclette, or melted over vegetables like potatoes or over polenta.

Wine pairings: Big Italian reds like Barolo, Barbaresco, Spanna or Gattinara

Aged Gouda Cheese Recipe

Aged Gouda Cheese Filled Tomatoes

Gouda is a four season cheese that can be enjoyed at anytime of the day by itself or as part of a cheese plate. However not many people think of it as a cheese to use in a cooking recipe. Try to find a store that sells gouda that has been aged for a minimum of 3 years. We prefer to use 5 year old Gouda because of its bigger flavor and aroma. Also you will find that Gouda melts very well.

So we are going to present a very simple and interesting recipe that can be used as an elegant appetizer. This is easy and quick to prepare and presents wonderful color and eye appeal to your dinner setting or appetizer tray. Try this out during the winter for a littele taste of summer.

Ingredients (Serves 4)

8 medium or large tomatoes

3 large eggs

4 tbsp of plain or herbed bread crumbs

7 oz of 3 or 5 yr aged Gouda cheese (shredded)

10oz package of chopped frrozen spinach

salt and ground black pepper to taste

Prep and Cooking

Cut the tops off of the tomatoes and scoop out the interior pulp with a spoon ( you can use this to make tomatoe souce ot tomato soup) Defrost the spinach and drain off any liquid. Beat the eggs in a large bowl, thenadd the salt and pepper bread crumbs,Gouda cheese and the spinach . Mix until completely blended. Next, fill the tomato shells with the mixture and put them in a pre-heated oven at 400 degrees for about 12 minutes ( do not let the tops get too brown or crispy)

Recipe For Spanish Idiazabal Cheese

This recipe is a bit involved and will take some time to prepare and cook but it will reward you in the end. This is an elegant dinner entree that will please your family and guests

Loin of Beef with Smoked Idiazábal Cheese
Serves 4:

800 gr (2 lb.) loin of beef
1/4 liter (1 cup) concentrated beef stock
100 gr (1/4 lb.) raisins
200 gr (1/2 lb.) smoked Idiazábal cheese
1 glass of herb eau-de-vie
4 cooking apples
Salt and pepperOlive oil
Mache (or watercress)

Preperation and Cooking

Soak the raisins in the herb eau-de-vie for half an hour before use.

Remove the rind from the cheese.

Cut the cheese into pieces and melt in a double saucepan over a medium heat with the brandy and a little of the stock, stirring all the time while adding more stock until a thick cream forms (about 10 minutes taking care that the cheese does not separate).

Put the sauce through a fine sieve and add the raisins.

Brush the beef with oil and place in an iron frying pan over a medium heat.

Sprinkle the top surface with plenty of rock salt and leave to cook on one side for 20 minutes.

Remove the salt with a spatula, turn over and place salt on the other side.

Again leave to cook over a medium heat for 15 minutes.

Remove the salt and cut into thick slices.

Peel the apples, cut into wedges and brown in oil.

Serve the meat with the sauce, the apple pieces and a few leaves of Mache or watercress.

Wines for this entree: A good red wine like Reserva

This recipe is reprinted with the kind permission of the Cheese of Spain website at http://www.cheeseofspain.com/