A Dinner Entree with Loin of Beef and 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. Idiazabal  can be found in most good cheese shops or usually at Whole Foods or on line at Amazon. Idiazabal Cheese If you can not find Idiazabal you can substitute Manchego.

A Dinner Entree Recipe for 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

Peppadew A South African Pepper

The Peppadew or sweet piquanté pepper is grown in South Africa but it is thought to have originated in Central America. Its lineage can be traced back to the Habenero pepper but how it got transported to South Africa and how it morfed into to its present day form remains a bit of a mystery. None of that really matters now because the Peppadew has arrived in America and is getting easier to find.

Peppadews are picked and pitted and then subjected to pickleling brine that is made from sugar, vinegar, salt, and spices, as well as a lot of ascorbic acid (Vitamin C-30mg/ 1 oz. serving) and calcium chloride (an ingredient used to artificially make pickled products crisp) which is why they are so crisp.

The Peppadew looks like and is about the same size as a cherry tomato. They are available in both hot and mild forms. How the same fruit can exhibit the differences in heat also remains a mystery. The flavor of the mild version has mild heat and a sweet after taste. This unique taste is a bit incongruous at first but after several samplings the mild heat and the sweetness blend into a pleasant tasting crisp fruit. The flavor of the hot version has the same sweet after taste but exhibits much more heat and it is equally enjoyable as the mild version. This "fruit" is very versatile and can be used in a variety of recipes and salads. They are pitted so stuffing them with various items is very easy.

Try them stuffed with feta cheese, garil cloves, blue cheese or mozzarella.

Kunik An American Goat Cheese Masterpiece

Our latest poll alerted me that a greater exposure to domestic cheeses is needed. American farmers and dairy co-ops are producing exceptional cheeses that are winning awards and are able to challenge their European cousins. This is my first blog review of an American farmstead cheese and I hope that it will shed a bright light on the wonderful tastes and aromas that can be found with of our home grown domestic cheeses. On the next visit to your local cheese shop ask about the local cheeses that they carry and try one or two to see what you have been missing.

Kunik is a bloomy rind goat cheese produced by the Nettle Meadow Farm located in Thurman New York. This southern Adirondack farm has 100 lovingly cared for goats that provide the milk for cheese production and the motto there is "happy goats produce great milk". We are told that the name "Kunik" comes from an Eskimo word that translates into English as "snowball" and after you see this cheese for the first time the name will prove to be entirely appropriate.


Details:  Kunik is made by combining 75% goat milk and 25 % Jersey cow cream that is provided by other local dairies. The varied and wholesome diet of the goats along with the traditional farmstead production methods have yielded a unique and intoxicating cheese. It is a small lightly aged, triple cream, cylindrical, Camembert style cheese that has an edible bloomy white rind. The cow cream provides a rich buttery taste and texture that is wonderfully offset by the clean tangy goat milk.  

Tasting:The bloomy rind provides a layer of complexity to the flavor and an aroma of aged wood and mushrooms that is readily obvious . As Kunik ages its flavor profile becomes more assertive. Kunik is available as "buttons" weighing between 7oz and 9oz and mini wheels that are + or - 14oz.

The versatile Kunik can be served as an hors d’ouerve drizzled with Lavender Honey and plain crackers or on a dessert platter with fruits and nuts and also as a wonderful breakfast treat spread on a heated croissant. It is also provides a elegant flair when added to baked potatoes or brown rice dishes.

Wine Parings: When young the most elegant is Champagne, however it pairs equally well with crisp whites from New York State. An aged cheese should be paired with big Whites, from New York State

July Poll Results

Well the results of our last poll gave slam dunk victory to the imported European cheeses over our domestic US cheeses. The results: 58% of the respondents said the our domestic cheeses were inferior to most European cheeses, 33% felt that they were equal to the European cheeses and a disheartening 8% of you thought that our US cheeses were better that their European brethren. The reason for this may be that the majority of cheese lovers think that the only cheeses being produced in the United States are the banal, lifeless and tasteless factory made cheeses that are available at the local supermarket. It also seems apparent that the Farmstead cheese industry has a great deal more advertising to do to wake up the local population. Dairies in Vermont, New York, Oregon, California and Georgia, to name just a few, are producing wonderful and creative cheeses that truly deserve to be recognized and appreciated for their flavor and craftsmanship.

So, to expose our readers to theses great cheeses I will be profiling a number of great domestic cheeses that deserve your attention. Try them and if you do not find them in your local cheese shop ask the manager if he would order them for you, they should not be hard to find. Our local dairy farmers are struggling with low prices for their milk so they have begun to create farmstead cheeses to help supplement their incomes. I think it is a great idea to purchase locally or regionally made products especially when the quality and craftsmanship remain at a high level.

Tips On How To Cut Round Cheeses

When purchasing Stilton, Cashel Blue, Tete de Moine, or any other round cheese or cylinder shaped cheese ask the salesperson to cut it like a flat disk. Most cheese shops will normally cut it in this fashion, but it is always a good idea to express your desired cut..

The following steps will explain how to cut round or cylinder shaped cheeses. If you have purchased a 1 lb piece of cheese it is probably about 1 inch thick and can be cut by hand with a good cheese knife. If you have a wire cheese cutter this will work well also. If you are familiar with cutting pizza slices this is the same concept. It is easy and will provide a nice eye appeal to your setting or cheese plate.

If you like to eat different kinds of cheese you might consider investing is good set of cheese knives.

Step 1: Cut the round piece of cheese in half

Step 2: Cut each piece in half so that you now have 4 quarters.

Step 3: Cut each quarter in half.

Proceed with this method until you have the required amount of slices that you need for each guest. Should you need more than 16 small wedges, cut your initial disk of cheese to a ½ inch thickness. This will now provide 32 wedges. Do not try to cut too many wedges from soft or creamy cheeses because as the slices get smaller you will begin to squash the cheese.

For a 2 lb or larger piece of cheese, lay it on its side and cut disks that are ¾ or 1 inch thick, as stated above, if you need more wedges cut your disks thinner. Then follow the same method described above.

It is our opinion is that it always better to buy too much cheese for your party or dinner than not enough. Leftovers will most likely not go to waste. To calculate how much cheese to buy for any occasion please read our discussion on cheese plates and cheese boards at http://aroundtheworldcheese.blogspot.com/2009/03/creating-cheese-boards-and-cheese.html
and
http://aroundtheworldcheese.blogspot.com/2009/04/few-suggestions-for-cheese-plates.html

6 Frequently Asked Questions About Cheese

It seems that many of customers and blog readers are asking the same questions on several topics so I will address them in this post.

1) What are the names or brands of Brie?
Ans) All of the Brie sold in the US is pasteurized so the only differences are the quality and the producer. Not to sound snobbish but I feel that the best Brie is made in France and the best imported brands to purchase here in the US are (in order of quality) Rouzaire Fromage DeMeaux, Rouzaire Brie Nangis, Chatelain Brie, Isigny Brie, Tour de Marze Brie and Bellerive Brie. For Brie made in the US definitely stay away from all the factory made brands like President, Supreme and Valembert. These brands may be cheaper but they are cheap for very obvious reasons. Treat yourselves right by purchasing gourmet quality Brie.

2) Should I use separate knives for cutting different cheeses?
Ans) ALWAYS use separate knives ! The reason is that you do not want to "contaminate" one cheese with the flavor of another cheese. By contaminate we do not mean ruin, but alter the flavor. You may not think that this is important but it is. This is true especially when serving blue cheese with a soft or mild cheese because the strong flavor and the mold of the blue cheese will contaminate the other cheese. Also any blue cheese residue that is left on another cheese will begin to alter it while stored in the refrigerator. Strong flavored cheeses can and do impart a bit of themselves on their less flavorful or milder cousins by using the same cutting knife. In this way any taste comparison can be altered. So take a bit more time at setup and clean-up and use separate cutting knives your gourmet cheeses will thank you.

3) Is it OK to eat the white rind on Brie?
Ans) YES! The bloomy rind on brie is edible and will cause no harm. If you are new to Brie first try scooping out the cheese and as you become more familiar with its flavor then move on to eating it with the rind and see if it appeals to you. Only you can decide whether you like it with the rind or not but do not be afraid to try it.

4) Are Organic cheeses worth the higher price?
Ans) In our opinion the answer is a strong Yes. What cows, goats, and sheep consume as food has a direct effect on the milk they produce. If these animals are feed purely Organic foods they produce milk of higher nutritional value and without any added chemicals or hormones. Many progressive dairies in Europe and some in the US are growing their own Organic feed for their herds. By doing this they are able to lower their production costs by not adding hormones their feed and toxic chemicals to their soil. Hormones that are added to feed stocks or injected directly into the animal may increase the volume of milk produced but they also leave residues in the milk which are then transferred to you the consumer. I personally do not need nor do I want bovine growth hormone in my dairy products. In Europe many more farms and dairies are going natural if not totally organic and nearly all refuse to use rBGH ( bovine growth hormone) . It is unfortunate that this movement has not gained stronger traction in the US.

5) Why do sheep milk cheeses seem oily?
Ans) The reason is the sheep milk has a much higher fat content than both cow milk and goat milk. This higher fat content is desirable because it produces a richer and more buttery flavor cheese.

6) What is the difference between a cheese board and a cheese plate?
Ans) Simply stated a cheese plate is usually served with or after a main course meal or as an appetizer. A cheese board is served as a stand alone course, like at a wine tasting, a setting where no other food course will be served or cheese party. Portions are always smaller for a cheese plate than a cheese board.

Spanish Iberico Cheese

Iberico is one of the best known and most purchased cheeses in Spain, but it does not have very much exposure in the United States. Here in the states Manchego is the most familiar Spanish cheese followed by Mahon and Idiazabal. So we hope to shed a little light on this wonderful cheese and expose our readers to it.

Iberico cheese is produced only in the province of Valladolid in central Spain. In order to maintain some semblance of order and control of its large cheese production the Spanish government created the Denominations of Origin Certification. This designation controls the name, area, and standards of production to insure a consistent quality product. Iberico is not yet DOC certified but it has applied for certification and hopes to receive it soon. However the dairies that produce this cheese have maintained their own high standards and guidelines since 1987.

Spanish Cheese Sampler  at Amazon

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Details: Iberico is made with a blend of pasteurized milk from cows, goats and sheep. The combination of these three milks varies from season to season based on the weather and the breeding patterns of the goats and sheep. However the following minimum guidelines are strictly adhered to by the producing dairies. The blend minimums are: cow's milk 50%, goat milk 30% and sheep's milk 10% In general the cow milk provides the flavor and acidity while the goats’ milk provides the slightly tart flavor and the whiter color and the sheep milk adds the richness and buttery consistency due to its higher fat content. With that said, the fact is that the higher the content of the sheep’s milk the better the cheese. 

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Iberico's flavor is herbaceous with a very mild goat tang that blends with the buttery sheep's milk to produce a very comforting flavor and aroma. The interior paste has a light yellow to slight beige color and a mild sheepy aroma. Once the two month month process ends the cheeses are covered with a plastic outer rind that is inedible. This rind is similar in appearance to the one that covers the popular Manchego so Iberico can and is sometimes confused with it, so be careful when you are shopping for it. Iberico can be found in good cheeses shops and online at Amazon. Iberico Cheese

In Spain Iberico is usually used as a table cheese served with quince paste (membrillo) but it is also a great melting cheese so it can be used in many recipes. Here are a few suggestions: shred it in an omelet, slice into your favorite salads, melt it over pasta or potatoes and rice entrees. For a tapas serve it with Chorizo or Serrano ham and a hearty bread.

Wine parings: Medium Spanish reds or a good Pinot Noir or Beaujolais or for a white wine try Souvigon Blanc.

Swiss Tete de Moine Cheese

Tete de Moine is a true masterpiece of Swiss cheese making and it is by all accounts the definition of a true gourmet cheese. It is produced by only nine dairies in the northwestern section of the Swiss Alps called the Bernese Jura where French is the predominate language. Tete de Moine is thought to have been produced by the monks at the Bellelay abbey since 1192 but it has been fully noted for production and sale since 1520. Originally the cheese was called Fromage Bellelay after the abbey where it was produced but it was renamed Tete de Moine in 1790. The English translation of Tete de Moine is "monks head" referring to the tax (paid with cheese) by the abbey to the French kings and the shaved circular bald spot on the monks heads.

The Swiss government has insured that the production of this cheese will always be in the traditional way by granting it the Protected Designation of Origin (PDO). With this designation the cheese can only be produced with local milk using the traditional methods and specifications approved by the PDO board. Cows, and cheese making, remain an important part of Swiss life and practically all Swiss cheese is made from cow's milk. Switzerland prides itself on putting quality first, and their cheese is no exception. Taking the cows up to the early summer alpine pastures remains a time-honored custom however the cows do not remain in the same place throughout the summer, but move up to higher pastures as the season progresses. This procedure allows the grazed fields to regrow and be cut for winter hay. Swiss cows only graze on grass in summer and eat hay that has been cut from alpine fields before winter. NO silage and NO additives of any kind are allowed if their milk is to be made into cheese or other dairy products.

Details: Tete de Moine is an unpasteurized, pressed curd cow milk cheese that is lightly cooked. The milk is delivered to the local dairy twice daily to ensure freshness and is processed within modern facilities but by time consuming traditional methods. This is NOT a factory made cheese. The two milkings are mixed in vats and mildly heated to 100 degrees and then curdled with rennet, then reheated to 125 degrees to expel the whey. The curd is then cooled and then pressed in small wooden molds to remove any excess whey and water. The newly formed mini-wheels are then placed in a brine bath for 12 hours to expel the last of the water and to form the outer rind. After the brine bath they are allowed to dry and begin the aging process. The cheeses are aged for 4 to 6 months in cool humid caves. While aging in these caves the mini-wheels are brushed with brine and a bacteria culture to continue the formation of the sticky rind. For those who worry about such things, Tete de Moine has a fat content between 45% and 50%.

Tete de Moine mini-wheels will have sticky or hard brown outer rinds depending on the dairy and weigh about 1.5 to 2 pounds. The interior paste is firm with a straw color which will darken as it ages. Please note that the cheese ages from the outside to the inside so the area closer to the rind may look darker or browner so this is not a sign of poor quality, it is natural. The interior paste may also have small holes throughout. This cheese is very aromatic (but not stinky) even before cutting it.

Tasting: The aroma is like roasted nuts combined with earthy wine and musty wood, it is fantastic and it will fill the room! The flavor is full bodied and very complex with hints of nuts and sweet fruit. In our opinion, if you are looking for a gourmet Swiss mountain style cheese, Tete de Moine exhibits much more flavor and aroma than Emmental and Gruyere. To truly experience the full extent of the flavor and aroma it should be shaved (NOT cut) with a knife into paper thin slices while it is still cold. We suggest that any lover of this cheese should invest in a cheese curler or griolle (see picture above). This wonderful tool allows for the perfect shaving of a mini-wheel of Tete de Moine, with a minimum of effort, every time you use it. If you do not use a griolle we suggest thinly cutting the top off and shaving it with your knife. The thin, sticky rind is edible even though it looks and feels like it should be removed. Store this cheese in the refrigerator wrapped in waxed paper or aluminum foil and then placed in a zip-lock bag, however we do not think that you will have any leftovers to worry about.

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Serve Tete de Moine with fruits such as sliced apples, pears and grapes it is also fantastic with cured meats like prosciutto and thinly sliced salami. Try shaving it over a fresh salad or be like the Swiss and serve it with the top cut off, rind less and shaved, placed on caraway flavored crackers or sprinkled with pepper and powdered cumin. You can find 

Tete de Moine in most good cheese shops or online at Amazon

Wine parings: Big reds like Hermitage and Chateauneuf-du-Pape it also pairs well with Zinfandel and ales, porters and stout.

A Springtime Dinner Recipe With Chicken and Parmesan Cheese

This is a great springtime or summer main course.
We usually think of Parmigiano Reggiano or Parmesan cheese as a grating or shredded cheese to be used with pasta dishes. However in Italy it is also eaten as a table cheese served with Chianti Reserva or Barolo wine. The following recipe takes this great Italian cheese into a new arena. A little extra work is involved here but the final product is well worth the effort.  

Ingredients
2 large lemons
2 ½ Tbsp of olive oil
2 cloves of crushed garlic
2 Tbsp of finely chopped parsley
1 ½ Tbsp of dry bread crumbs
2oz . of Parmigiano Reggiano (Parmesan) cheese finely shredded
divided (2/3 cups)
¼ tsp. of salt and black pepper
8 large bone-in chicken thighs with the skin on
12oz. of baby red potatoes cut in half
1 cup of fresh peas or string beans

Setup and Cooking
1) Preheat your oven to 425. Grate enough lemon zest to equal 2 tsp. Cut the ends off each lemon and then slice them into 4 pieces. Arrange them in a large (18”x12”) non-stick baking pan.

2) In a small bowl combine the lemon zest 2 Tbsp of olive oil, garlic, parsley, bread crumbs and 1/3 cup of shredded cheese.

3) Trim any excess fat from the chicken and loosen the skin but do not detach it. Spread the mixture from the bowl under the skin. Place the chicken skin side and place a lemon slice on each piece piece on top. Brush the chicken with the remaining 1/2tsp of olive oil and add the salt and pepper.

4) Arrange potatoes around the chicken and bake for 20 minutes then turn the potatoes. Reduce the heat to 400 and bake for 10 min. Remove the pan from thr oven, spoon out any excess fat from the pan. Add the peas or string beans to the pan and top the chicken with the remaining 1/3 cup of cheese. Bake at 400 for 5 minutes. Remove pan from the oven and serve hot.

Wine Pairing: Serve with a Chianti Reserva, Barolo, Barbaresco or Salice Salentino wine

A Unique Recipe For Manchego And Shrimp Appetizer

                                                  Manchego And Shrimp Appetizer

This is a great shrimp appetizer that will work with many main courses. The Latin American method of cooking seafood with citric acid is the basis here and the aged Manchego cheese is bold enough to stand up to the tart citrus juice. The shrimp need to be "cooked" in the refrigerator for 24 hrs. before serving so prepare them the day before this appetizer will be served.

Prep Time 35 min. Serves 6

Ingredients

1 1/4 cups of fresh lime juice

1 1/4 cups of fresh orange juice

2/3 cup of coarsely chopped cilantro

1/2 of a large Jalapeno pepper chopped

4 tsp. of salt

2 tsp. of sugar

1 1/2 lb of large shrimp shelled and deveined

1 med. carrot thinly sliced

6 small radishes thinly sliced

3 oz. of snap peas or beans cut into 1/2 in. slices

1 med. Mango peeled, pitted and cubed ( about 1 1/2 cups)

4 - 5 oz of aged Manchego cheese diced into 1/4 in cubes

1 15oz can of fire-roasted diced tomatoes

1 large clove of garlic

1/4 cup of sun-dried tomatoes in oil

3/4 tsp of chili powder

Setup

1) In a large bowl add the lime juice, orange juice, cilantro, Jalapeno, salt, and sugar, then stir until completely mixed. Then add the shrimp. Make sure that all of the shrimp are completely submerged in the liquid. Cover and place in the refrigerator for 24 hrs.

2) Combine fire-roasted diced tomatoes, garlic, sun-dried tomatoes, and chili powder in a blender. Blend until the mixture is smooth. This makes about 1 cup.
3) Drain the shrimp and discard the liquid. Add the carrot, radishes, snap peas, mango, and Manchego cheese to the shrimp then mix all the ingredients together until they are evenly distributed.

4) Pour the tomato mixture onto 6 serving plates and then spoon the shrimp mixture on top. Pour any leftover tomato mixture on top of each salad. Serve cold.

Wine pairing: Chardonnay, Chenin Blanc or Pinot Blanc


.

4 Suggestions For Creating Cheese Plates

Cheese Plate

Great cheese plates can be created by focusing on the theme or the type of setting you are trying to present. Here are some for suggestions for cheese plates. The following lists are given purely as suggestions and can be altered to fit whatever occasion you may be preparing. Try to keep the country consistent. Also when choosing your cheeses try to keep in mind the taste, texture and milk differences. These differences will create a memorable experience for your guests. The main goal with a cheese board is to expand your guests cheese horizons so try not to provide only very common or tried and true cheeses. Lastly always serve cheese condiments with your plates and boards they will help to enhance and excite the flavor of your cheeses. The following suggestions can also be enjoyed with a wine tasting party. Have fun and happy eating!

French Cheese Plate (as an appetizer plate or after dinner course) 1oz of each cheese per person

1) P'Tit Basque a mild sheep milk cheese
2) Brie de Meaux, Brie Nangis or Camembert cow milk cheeses
3) Any fresh goat cheese
Condiments: plain crackers or mini toasts, sliced apples and pears and almonds or walnuts


French Cheese Plate (where cheese is the focus) 3oz to 4oz per person

1) Brie Nangis or Brie de Meaux cow milk cheese
2) Bethmale a full flavored goat milk cheese
3) Roquefort a powerful sheep milk blue cheese
Condiments: crusty bread, sweet peppers, black olives and celery stalks


Spanish Cheese Plate (1oz of each cheese per person as an appetizer or 3oz to 4oz per person for a cheese party)

1) Murcia al Vino a wine bathed goat cheese
2) Manchego (aged) a hard sheep milk cheese
3) Iberico a semi-soft mix of cow, sheep and goat milks
Condiments: sliced serrano ham, almonds, membrillo (quince paste), dried figs or apricots,
green olives and hearty bread


Italian Cheese Plate (1oz of each cheese per person as an appetizer or 3oz to 4oz per person for a cheese party)

1) Buffalo Mozzarella a soft cheese made from water buffalo milk
2) Pecorino Toscano (aged) a semi-hard sheep milk cheese

3) Parmigiano Reggiano (aged at least 6 months) a mountain style hard cheese

Condiments: black olives, sliced salami, roasted peppers and crusty bread

     Murcia al Vino

French P'Tit Basque Cheese A Gift From The Pyrenees Mountains

P'Tit Basque or Petite Basque is a French sheep's milk cheese that is produced in the Basque region of the Pyrenees Mountains that form the border with Spain. The famous Ossau-Iraty cheese and Idiazabal cheese are also produced in this area. This mountainous region is the home to both goat and sheep herders but it is the sheep cheeses that are the most noteworthy. The French word for sheep is brebis and the cheeses are known as "fromage de brebis". Traditionally, shepherds made this small cheese from a little curd set aside after milking their ewes. It is still hand-made from pure ewe's milk using the same traditional methods established by local shepherds centuries ago. The cheeses in this region are produced from December to July and coincide with the natural fertility cycle of the native sheep herds. After late July all milking and cheese making comes to an end. During the late summer and fall the sheep herds migrate to the highland pastures and graze on wildflowers and mountain herbs. During the winter months they are fed sweet grass and hay. This cycle of grazing assures that the animals have a consistent supply of quality food. In turn high quality cheese is produced from their milk.

P'Tit Basque was first produced commercially in 1997 and is an unpasteurized pressed curd, uncooked, semi-soft cheese. The curds are pressed into small round molds and dried. Then they are exposed to a two hour brine bath and allowed to age for about seventy days in cold room storage areas or caves. Before leaving the storage areas the cured cheeses are coated with a thin plastic skin that keeps them from drying out and to prevent the appearance of mold on the natural rind. Each small cylindrical cheese weighs about 1- 1/4 to 1- 1/2 lbs. This sheep milk cheese has a fat content of about 45%.

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Tasting: The interior paste has a wonderful taffy-like mouth feel. It's appearance is smooth and slightly oily with a light yellow butter color and a mild caramel aroma. Since P'Tit Basque is only aged for seventy days it has a mild flavor. However, it's taste is very enjoyable and will be olivey with a mild mixture of nuts and fruit. P'tit Basque is perfect to start your sheep milk cheese adventures. From here you can move onto more aged sheep cheeses like the famous Ossau-Iraty, Manchego and Pecorino Toscano which have more complex and sheepy flavors. All in all this little cheese will not disappoint you with its mild flavor and aroma. If you can not find P'tit Basque good substitutes are Idiazabal and Ossau Iraty.   

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Serve P'Tit Basque for lunch with sliced tomatoes, olive oil and a hearty bread or sliced on a sandwich made with French ham. It also goes well with black cheery preserves or sliced apples and pears.

Wine pairing: Beaujolais, Grenache, Burgundy, Bordeaux or Madeiran

A Risotto Recipe With Italian Taleggio Cheese

                                                 Shrimp and Taleggio Risotto

This recipe is an interesting risotto dish that works well as a main course or as a side dish. The Arborio rice adds a nice flavor and texture that is countered by the soft and flavorful Taleggio cheese and the butternut squash. Although butternut squash is normally thought to be a fall and winter food it also goes really well for spring and summer meals.

Check out our blog page for a more in depth review of Taleggio cheeses at:
http://aroundtheworldcheese.blogspot.com/2009/03/taleggio-italian-cheese.html

Prep time 35 min Cooking time 35 min Serves 4

Ingredients
2 Tbsp of unsalted butter
1 large onion chopped (about 2 cups)
1 medium sized butternut squash
2 cloves of garlic finely chopped
2 cups of rinsed Arborio rice
1 can (141/2oz) of chicken or vegetable broth
1 1/4 cups of water
1 tsp of salt
1/2 tsp freshly ground black pepper
8 oz of Taleggio cheese with the rind removed
1 Tbsp of fresh chopped sage or 1 tsp of dried sage
1/3 cup of grated Parmigiano-Reggiano cheese

Prep and Cooking

1) Preheat your oven to 400 degrees. Peel and remove the seeds from the squash and then cut it into 1/2 in. cubes. Heat butter in an ovenproof dutch oven and set on medium heat. Add the onion and cook until wilted, about 4 min. next increase heat to medium high and stir in the squash and cook for another 4 min, stir occasionally.

2) Stir in garlic and and rice until they are coated. Next stir in the broth, water salt and black pepper. Slowly add the Taleggio into the pan. Bring the mixture to a simmer, stir the mixture untill the cheese is melted and then add the sage.

3) Cover and bake until the liquid is almost absorbed (about 30 min). Remove from the oven, stir all the ingredients and sprinkle on the grated Parmigiano Reggiano. Serve while hot.

Wine pairing: Barbaresco or Merlot , also try it with fruity wines like Riesling or Sauterne

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A Review Of Ile De France Brie

Brie is one of the most popular French cheeses and is known around the world. In France the best AOC Brie is made from unpasteurized cow milk however AOC certification has also been given to the pasteurized version. When in France always choose the unpasteurized Brie but here in the US we have no choice but to settle for the pasteurized version. However all is not lost in the taste department and several top quality brands of Brie can be found. A wheel of Brie will remain "alive" and continue to mature until it is first cut and then the aging or ripening will stop.

A young Brie will be a bit stiff but as it ripens the interior paste will continue to soften. Please note that a top quality ripe Brie will ooze or bulge but not run when it is cut (note the photo above). If the cheese is somewhat stiff it is most likely not quite ripe and will have a milder or bland flavor. A good ripe Brie is a delight to eat. Consuming Brie's bloomy white rind is always a personal choice but it is safe and enjoyable to eat. Brie melts well so it makes a nice addition to sandwiches or can be blended into soups.

# Piece Bamboo Cutting Board Set  available from Amazon

 Review: Ile De France Brie  is a factory made Brie  and commonly found in supermarkets. It is usually found in a younger state so if you purchase let it sit out at room temperature a few days before eating it. It has a VERY mild flavor and is missing all of the nuances that a quality Brie would contain. If it is sunken in or hard to the touch do not purchase it because these are signs it is past it's prime. Ile De France should be considered as an introduction to brie but I would chose one of the brands listed below as my starting point.

6pc Cheese Knives Set  available from Amazon

 Best brands of Brie:  the imported Rouzaire brand of Fromage de Meaux Brie (Brie de Meaux)  is probably the best that is available here in the states followed by Rouzaire Brie Nangis, Chatelain Brie, Isigny Brie, Tour de Marze, and Bellerive Brie. We feel that you should treat yourself well, so buy the French imported brie instead of the factory made items found in the supermarket.

Wine Paring: Any assertive big French reds like Bordeaux or Burgundy will compliment a good brand of Brie.

Goat Cheese and Pasta Salad Recipe

This is a wonderful spring and summer recipe that can be used as a main course or as a side dish with an entree.

Prep time 15 min; cooking time 12 - 15 min; serves 6-8 as a main dish and 12-18 as a side dish

Fresh Goat Cheese  at Amazon

Ingredients

1 16oz package of shell or spiral pasta
2 Tbsp of extra virgin olive oil
1 package (8oz) of crumbled or cubed fresh goat cheese
15 pitted and chopped Kalamata olives
6-8 chopped anchovy fillets (optional)

4 Tbsp of capers if not using the anchovy fillets

10 cleaned cherry tomatoes halved

Dressing

1/3 cup of extra virgin olive oil
3 Tbsp of white wine vinegar
2 medium chopped garlic cloves
1/4 cup of chopped fresh basil
salt and black pepper to taste

Prep and Cooking

1) Mix dressing ingredients together in a glass container and keep refrigerated

2) Cook pasta as directed on package or until al dente. Drain well and then toss with 2 Tbsp of extra virgin olive oil and let cool.

3) Transfer pasta to a large bowl then add cheese, olives, tomatoes and anchovies
or capers. Add the dressing and mix well. Cover and chill until serving time.

4) Garnish with basil before serving.

Wine paring: Serve with a Sancerre

You may want to try out this goat cheese recipe also:


http://aroundtheworldcheese.blogspot.com/2010/04/goat-cheese-with-orange-and-fennel.html  








   

Hirtenkase Cheese Recipe With Gnocchi And Broccoli Rabe

Here is a great recipe using Hirtenkase. We do not normally think of this as a melting cheese but it works wonderfully with this recipe especially because of its nutty contrast to the earthy broccoli rabe. This is a great hearty pasta dish that will please everyone.

Prep Time: 25 min. cooking time: 10 min. Serves 6

Ingredients

1 Bunch (1lb) Broccoli rabe cut into 1 inch pieces
1 package (1lb) of frozen potato gnocchi
1.2 cup of heavy cream
1/4 cup of chicken or vegetable broth
1 1/2 tsp. of grated lemon zest
1/4 tsp of black pepper
10oz or 2 12 cups of shredded or finely chopped Hirtekase cheese

Prep and Cooking

1) Preheat your oven to 425 degrees. Generously butter a 1 1/2 quart shallow au gratin or baking dish

2) In a Dutch oven bring 4 quarts of salted water to a boil. Add the broccoli rabe, return to a boil and cook for 2 minutes. Add gnocchi and cook for 2 min (or as the package directs). Thoroughly drain the cooked broccoli rabe and gnocchi in a colander then empty it into the baking dish.

3) In a small bowl combine the cream, broth, lemon zest and pepper, stir this together. Pour the mixture over the contents of the baking dish. Then spread the Hirtenkase cheese evenly over the top.

4) Place the contents of the baking dish in the oven an bake for 10 min or until the contents start to bubble. Remove the dish from the oven and let it cool for 5 min. before serving.

German Cheese sampler  at Amazon

Dash Chef 8.5Qt Stainless Steel Sous Vide at Amazon

Wine Paring: serve this dish with a Chardonnay or Fume Blanc

How To Create Cheese Boards and Cheese Plates

Several customers have asked about the best way to arrange or set up cheese tasting parties or cheese plates for dinners. So I thought it would help many of our readers if we explained these topics on our blog. As I always note these are our opinions and are not meant to be the final word. I respect differing ideas or thoughts from the ones used here and encourage any comments or other insights to be expressed for the benefits of our readers. So here we go.

ALWAYS ALLOW YOUR CHEESES TO REACH ROOM TEMPERATURE BEFORE SERVING THEM.

Determine how many people will be served and what type of setting you will have( cheese course, wine and cheese tasting, cheeseboard or cheese plate). When this is determined it is easy to calculate the amount of cheese per person. Figure that for an appetizer or a tasting party a three cheese plate will account for about one ounce of each cheese per person for a six cheese setting cut these portions in half. For more substantial settings like a cheese course at dinner or a cheese board consider serving 2 to 2 1/2 ounces per cheese for each person. With these figures you should be able to calculate the amount of cheese to purchase, but you should always add at least and extra 1/2 lb to each of your cheese totals so that you will not be caught short. As the host you can enjoy any of the leftovers the next day.

Cheese Board Set at Amazon


A cheese board or cheese plate is a collection of cheeses that are set out for the purposes of tasting and comparing or as an appetizer course. The cheese board should be composed of a minimum of three and a maximum of six cheeses arranged on a large serving area or plate. The reason for this is that the selection should be diverse enough to comprise cheeses of different countries, milks and textures( ie: soft, hard or semi-hard) but not too many to overwhelm the guests palates. The serving or presentation area should be large enough so that the cheeses do not touch each other or co-mingle while being handled, this will prevent mixing of the aromas and flavors. Precut small portions of each cheese and then let your guests cut their own portions.

The cheese plate is essentially the same idea except each diner is individually given a small portion of each cheese on his or her plate. For larger gatherings a serving plate with sliced cheese can be presented on each table and the diners can choose their own portions and cheeses. Try to cut the cheeses into interesting shapes such as wedges not just the usual cubes because this will add eye appeal to each plate. When serving cheese as a dinner course present only one or two precut selections and place them on each diners plate. Also be sure to provide your guests with two or three cheese condiments such as olives, fruit, nuts, fruit spreads or jams and of course crusty breads. Wines if offered should represent the same country and region as that of the cheeses.

Wine Glass Set  at Amazon


A wine and cheese tasting party should also contain a diverse selection (three to six types) of cheeses but each should be presented separately on its own plate or board. With this in mind we like to create a progression of cheeses to be sampled. This progression can be designed in many ways according to the theme of your party. What we mean here, as an example is suppose you are having a Spanish theme night then the focus would be on Spanish cheeses. So for this you could then choose Spanish cheeses from different types of milk like goat, cow and sheep, or by texture, soft, hard, semi-hard and fresh. The next part is to set up the tasting selections in the order of flavor starting with the mildest and working up to the most flavorful and complex. By doing this you will expose your guests to a series of differing flavors that will build upon each previous one. For instance start with a mild goat milk cheese like Murcia al Vino then move on to Idiazabal a smoked sheep cheese and finally Cabrales a strong blue cheese. When choosing by texture the type of milk is not important so once again go from fresh to soft to hard. You can choose only hard or soft cheeses but then again always go from mild flavor to strong flavor. As noted above, all of your selections should be on individual serving plates or boards. To make everything go a bit smoother precut each cheese into small wedges or cubes but leave a portion of each uncut, this will encourage your guests to cut larger portions of cheeses that they find enjoyable. Be sure to provide a separate knife for each cheese so that the flavors do not get mixed and muddied.

In a future post I will be discussing various cheese condiments and how they can be used to enhance your enjoyment of cheese so stay tuned or subscribe to my feed.

Hopefully all of this does not sound intimidating or seem to be too daunting a task. Just remember that anyone can create a wonderful table presentation with just a little thought and preparation. I suggest strongly that you find a good local or online cheese shop that is willing to help you with your plans and questions. They can provide an invaluable service to you and can make your party a success.