Spanish Cabrales A Royal Blue Cheese From Spain

Cabrales is  produced in the rugged mountains of the Asturias region of Spain and is DOP Certified.Traditionally the cheese was produced from the local milk of cows ,goats and sheep and then wrapped with sycamore leaves. However, most of the Cabrales that we see in the United States today is made solely from cow's milk and is wrapped in foil. This Spanish blue cheese is made in the spring and summer using centuries old methods of production and aging.

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Details: The locally collected milk  is allowed to sit for three to four hours before goat rennet is added and the curdling process begins. The curds are then molded into 5lb wheels and set in  caves to age. After about a week the young cheeses are pierced with steel needles to allow the natural bacteria in the caves to seep into the white paste. This produces.veining in the interior paste that is very intense  and tends towards being purple in color. It should be noted here that Cabrales is not made by injecting penicillium mold so it's veining is natural. The curing process proceeds from the outside (the rind) to the inner paste, thus producing an inedible natural rind that can look very unsightly and is extremely salty. The local limestone caves provide the perfect environment for aging this great cheese at  45-55F and 90% humidity. The normal aging process lasts from two to six months however, the Cabrales that is imported into the United States is aged about 2 months and has a mellower flavor the longer aged cheeses. If after trying Cabrales you find it to be overpowering  you can substitute Stilton for it. 

Tasting notes:The aroma and flavor of Cabrales are strong and pungent, this cheese is not for the weak hearted. The flavor is explosive and powerful with a decidedly salty note and a spicy finish. As the cheese ages the the salty flavor will increase, the veining will get darker and pockets of crystalized amino acids will begin to form, all of this adds several magnitudes of intense flavor and aroma.

When shopping for Cabrales look for cheeses that have a clean light yellow crumbly but moist interior paste and thick veining. If the interior paste is gray or is oozing it is a sign that the cheese is past its prime and will be a very unpleasant purchase.

Serve Cabrales with sweet fruits like grapes figs or melons and crusty bread for brunch. It also livens up all vegetable salads and pairs well with almonds and walnuts. Cabrales is an excellent blue cheese for melting over grilled or roasted meats. Mashed with a bit of unsalted butter or heavy cream, it is delicious served as a spread for baguette slices, crackers, or fruit.

Wine Paring: Strong Spanish reds like el Bierzo, Navarra, Rioja and sweet or dry Spanish Sherries.

A Light Summer Salad With French Comte And Avacado

                                          French Comte and Avocado salad

This light summer salad will become a family favorite quickly due to its bold flavor and eye catching appeal. French Comte adds a rich nutty and grassy flavor to this salad and it is the headliner here because it also brings out the best from the other ingredients. This is a great for a light summer lunch with bread and wine. Steamed broccoli florets or sugar snap peas can be added instead of the avocado if you choose.

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Ingredients (serves 6)

1/4 cup of fresh squeezed lime juice

1/4 cup of fresh cilantro

2 Tbsp. of white wine vinegar

1 medium clove of garlic

1 small scallion cut into 1" pieces

3/4 Tsp of salt

1/2 Tsp of ground black pepper

1/3 of a cup of extra virgin olive oil

1Tsp of horseradish

1 large avocado cubed

1 large tart green apple sliced

1/2 of a large cucumber sliced

2 large celery stalks chopped

1 cup of seedless green grapes

1 1/2 cups of French Comte cheese cubed

1 head of washed curly green leaf lettuce

Prep and total Time 20 min  

1) Combine the lime juice, cilantro, vinegar, garlic, scallion, horseradish, salt and pepper in a blender. While the blender is running add the olive oil . Continue blending until the mixture is smooth. Prepare and refrigerate overnight.

2) Combine the cubed avocado, chopped green apple, sliced cucumber, sliced celery grapes and Comte cheese in a large bowl. Add the dressing and toss to coat the entire mixture.

3) Place the leaf lettuce on individual plates and spoon out the mixture onto the lettuce.

Wine paring: Due to the citrus and vinegar dressing  serve a fruity Reisling or Sauvignon Blanc

How To Set Up A French Cheese Breakfast Plate

Yes we are providing a French cheese assortment for a breakfast cheese plate. The Europeans never set a clock for good food so live the good life and have a cheese entree as your morning wake up call or for a light brunch. The cheeses listed below are all easy to find and will make you smile with their flavors and aromas.




Ossau-Iraty or Petit Basque: Both are sheep cheeses from the Pyrenees Mountains with wonderful buttery flavors with an aroma of hazelnuts. Cut either in small but thick wedges.

Crottin Frais: This fresh goat cheese is from the Loire Valley and has a natural rind  a soft creamy inner paste and a light nutty flavor.

Fleur Du Maquis/ Brindamour: Is a soft, mild and aromatic sheep milk cheese from Corsica. The outer rind is encrusted with dried savory and rosemary. Cut in small wedges

Comte (aged):  This is a cow milk cheese is from the Nor-Pas de Calais. Try to find a cheese that is aged for at least 18 months so the nutty flavor is fully developed. Cut into thin wedges or small cubes

Blue d'Auvergne: Is a rindless pasteurized cow's milk blue cheese. This is a mild flavored blue so it will work nicely on our breakfast cheese plate, cut it into small wedges.

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Arrange the cheese on a tray or plate that is big enough to hold all four cheeses so they do not run into each other. Place sweet berries  (strawberries, blackberries and blueberries) around the cheeses to seperate them. Sweet fruits like honeydew or cantelope will work nicely also. Serve with mini toasts, crackers or crusty bread and hot herb tea.

A Quick Recipe For Fresh Goat Cheese And Olive Dip

                                           Olive Dip With Fresh Goat Cheese

This recipe is quick and easy and will provide your guests with a flavorful, eye-catching appetizer. Fresh goat cheese (Chevre) is light so it is great for the spring and summer seasons. Any fresh goat cheese will work here but we prefer to use the Montchevre brand or try any that your cheese retailer may suggest..



Ingredients:

11oz of fresh goat cheese

3/4 cup of light cream

1 cup of pitted Kalamata olives chopped roughly

1 cup of pitted green olive chopped roughly

1 sprig of fresh thyme leaves

Presentation and prep time 15 minutes

1. Mix the goat cheese and cream together in a small bowl until smooth.

2. Spread about 1/3 of the cheese spread into the bottm of a clean serving bowl.

3.Spread the chopped Kalamata olives over the entire surface of the cheese mix.

4.Spread another layer of cheese mix on top of the chopped olives.

5.Spread the chopped green olives on top of this cheese layer  as before.

Use the remaing cheese mix to cover the green olive layer . Smooth it out and sprinkle the fresh thyme leaves on top.

Serve at room temperature with crackers, flat breads or crusty bread.

A Summer Salad With Goat Cheese, Orange and Fennel

This is an easy to prepare salad that is perfect for light lunchs during the spring and summer months. Orange and fennel work well together and the introduction of an aged goat cheese enhances the flavor of both.

Prep Time: 15 Minutes

Serves 4

Ingredients

2 large oranges

1 medium head of fennel

1 medium sized red onion

3oz of mixed. spinach, arugula and watercress

5oz aged goat cheese (Capablanca, Garrotxa or Goat Gouda)

Salad Dressing

1/2oz. of pitted black olives

1 tbsp.of fresh parsley

2 tbsp.of extra virgin olive oil

2 tbsp. of orange juice

1 tbsp. of balsamic vinegar

salt and black pepper to taste

Preparation

1 Peel the oranges, sperate them in to segments then cut the into mouths sized pieces over a bowl and save the run off orange juice it and put it aside.

2 Discard the tough outer layer of the fennel and then finely slice it.

3 Chop the red onion and cut the goat cheese into small cubes.

4 Combine and mix the spinach, arugula and watercress.

5 Place all of these items into the bowl with the oranges and the juice.

6 Place all of the dressing ingredients into a cruet and shake well.

When ready to serve pour the dressing over the salad and serve with a crusty bread and a small dish of pepperd extra virgin olive oil for dipping.

Asiago Italy's Great Kitchen Cheese

Asiago

Asiago or (Asiago d’allevo) is a partially skimmed cooked curd raw cow’s milk cheese that has an inedible brushed rind Italian cheese. It is produced in the Vento region of Italy near the Dolomite Mountains and has been granted DOP certification so it can only be produced in this area. The certification assures the quality of the ingredients and the production methods.

Details: Asiago is available in three stages of aging, fresh (fresco) aged about two months, medium (mezzano) aged for three to five months and (vecchio) which is aged for nine to twelve months. .

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Tasting and Flavor: Asiago Fresco is neither salty nor bitter and has a slight acidity similar to that of whole yogurt. Asiago Mezzano and Vecchio have decisive and salty complex flavors and are much more aromatic.  Pleasantly spicy hints can be perceived in the more mature vecchio version and its rich aroma is reminiscent of butter, yeast, dried fruits, or some say, boiled chestnuts. The fresh version has a light beige rind and interior paste that has many small holes, the aged versions have a dry grayish outer rind and an interior paste dotted with many small holes and a bone white to amber color. Asiago has a fat content between 30% to 45% with the aged version having the higher fat percentage.


Fresh or aged, Asiago cheese is a popular ingredient in the Italian kitchen. It can be enjoyed as a complement to pasta, rice, pizza, sliced on sandwiches or soups. Asiago is a wonderful substitute for grated Parmesan, Pecorino Romano, or aged Gouda in most recipes. Asiago can be served as a table cheese that can be served with hearty bread, salami, or with sweet fruits like fresh figs or pears. The fresh version of Asiago is wonderful shaved or cubed in a crisp salad..

When shopping look for a whole or partially cut wheel that has the Asiago DOP label on it. Avoid any cheeses that have a grayish pallor to the interior paste or that look old or have cracked rinds. It is usually hard to abuse this cheese but it never hurts to ask for a sample to taste to insure that you are getting a good quality cheese.


Wine parings: As a general rule of thumb, the older the Asiago, the stronger your wine. Pair fresh Asiago with similarly young, soft, and delicate flavors. Try white, light rosé, or dry sparkling wines such as Sauvignon Blanc, Pinot Gris, or a Franciacorta Brut Spumante.

Matured Asiago requires a more robust, full-bodied red wine for sipping and savoring. Try a Rioja, Cabernet, Bardolino  Barolo or Chianti Reserva.

Both types of Asiago also pair nicely with non-alcoholic beverages such as cranberry and sparkling grape juice.

Montasio An Undiscovered Italian Cheese

Montasio is a partially skimmed raw cow’s milk cheese and is produced in the high Alpine region of Friuli-Venezia Giulia. This cheese is a close relative to the more well known Asiago. that is produced in the nearby region of Veneto. Montasio was given the highly coveted D.O.C status in 1986 and is the mainstay of the local economy.

This delicious cheese is becoming more popular for three fundamental reasons: the area where it is produced influenced by the climate, the land, the fodder, the cattle herds, the rearing methods used by the herdsmen; the milk from which the Montasio is made gives it the flavor and scent of the mountain pastures where the cows are taken to graze.

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Details: Montasio cheese is made from full fat milk, from both the morning and evening milkings. The milk is heated to a temperature between 32° - 34°C , which does not dry the curd excessively, and it is salted when dry. There are three kinds of Montasio: Montasio da tavola (fresh and ready to eat), which has had a ripening period of a minimum of 60 days: Montasio mezzano (medium cured), which has had a maturing period of between 4 to 9 months: Montasio stagionato or vecchio (aged), which has a more distinct flavor and smell, provided the maturing process has been more than 12 months. The type of Montasio that is imported to the US is usually the mezzano version although the vecchio version is becoming somewhat popular now. As Montasio ages it becomes more granular and crumbles easily which makes it a nice grating cheese. Its taste also becomes saltier and its rind becomes darker and drier as it ages. For those who worry about these things the fat content of this cheese is about 45%.

Tasting: Montasio has a subtle butterscotch flavor and a light gray/beige rind and a beige interior paste that has small holes throughout. The relatively high butterfat content of the raw milk gives it a rich flavor and a subtle earthy undertone that compliments other foods. Montasio’s flavor is, for the most part mild, and can be overshadowed by other more flavorful cheeses so when serving it allow it to stand on its own as a table cheese with fresh pears and crusty bread, grated over pasta and salads or melted over vegetables. Montasio is well known in Italy as the cheese used to make  frico which is a fried cheese and potato or polenta cake. When making frico you can substitute Asiago in your recipe if you can not find Montasio.

When purchasing Montasio look for cheese that is not excessively dry or has a cracked rind nor should it have a gray or dark amber interior paste as these are all signs that the cheese is past its prime and should be avoided. Real Montasio that is DOP certified will have a large M stamped on the rind and the name Montasio DOP stamped below it.

Wine parings: The Mezzano version can be served with wines from the Grave del Friuli region like Merlot, Cabernet or Pinot Nero, the Vecchio version should be served with big reds like Amarone or Gattinara.

Italian Fontina Val D'Aosta Cheese

Italian Fontina Val D'Aosta is an unpasteurized cow's 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).

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 Details: 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 4 months 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. 

 Flavor: 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 soft interior paste and a mild flavor and aroma. Aged Fontina is firmer with a bold flavor that is both nutty and fruity. This is not a stinky cheese per se but it does have a strong 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. Try to stay away from imitations like Fontal or Danish Fontina because they are really not worthy of your money. Do not purchase any Fontina val D'Aosta if it shows excessive signs of age such as a cracked or slimy rind, a graying or discolored interior or an unpleasant aroma.

Serving: Fontina Val D'Aosta can and should be served and 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 thinly sliced 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 a substitute for Raclette, or melted over vegetables like potatoes or over polenta. If you can not find Fontina Val d'Aosta good substitutes will be French Comte or Gruyere.

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

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An Appetizer with Aged Gouda Cheese And Filled Tomatoes

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 by Beemster 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)