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%.

Lunar 6pc Cheese Knife Set  Available from Amazon

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.   

French Cheese sampler at Amazon

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

Italian Cheese Sampler  at Amazon

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.