Italian Pecorino Toscano Cheese And Pasta Recipe

Pecorino Toscano is not usually thought of when people talk about pasta and cheese, but this is unfortunate because this cheese will seductively impart its sheep flavor into the pasta. The following Pecorino Toscano recipe is not fancy or flashy but it is great for family dinners or a quick meal when friends get together. Try it and enjoy it and when someone asks about the slightly different twist to the flavor of your pasta tell them about your new grating cheese Pecorino Toscano.

                                                                            

Prep Time: 10 min Cooking Time: 12 min   Serves:  4

Ingredients

1 lb package of  Angel Hair Pasta

1 Tbs of extra virgin olive oil

1/4 tsp of parsley

 1 tsp of ground black pepper

 2 cups of Cherry Tomatoes sliced in half or quarters

 1/3 cup of finely grated Pecorino Toscano cheese

1 fresh green pepper diced

1 fresh red pepper diced

2 cups of quartered and drained artichokes

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                                                         Cooking Directions

1) Bring 4 quarts of water to a boil and cook pasta according to the package directions, then strain the pasta but save 1/2 cup of the water and set it aside

2) Saute the olive oil, artichokes and peppers in a large skillet over medium heat and slowly add the black pepper and parsley. After two minutes add the sliced tomatoes and heat for an extra 30 seconds.

3) Pour the saved water into the skillet, then add the cooked pasta and stir. Heat this mixture for another three minutes (or until the water absorbs) and add salt to taste. Next sprinkle in the Pecorino Toscano cheese and toss until the cheese melts.

4) Serve with a fresh green salad.

Wine Pairing: Big reds like Chianti, Brunello or Lungarotti

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Morbier A Classic French Cheese

Morbier is a cow's milk cheese that is named after the town of Morbier. .Morbier produced in the Jura region and has been given AOC (Appellation d'Origine Controlle) name control. It is defined by the thin dark layer of vegetable ash through the center of the paste. This cheese's origin is very humble and it's creation may even be considered to be an afterthought. Traditionally, during the production of Comte some curd would be left over and to preserve it for the next day. The cheese makers would press the curds in the molds and then cover them with vegetable ash to prevent the formation of a rind. The following day new curd would be placed on top of the ash layer forming a complete wheel of cheese. The wheels were then lightly pressed and washed with brine to form the rind. The washing process creates a moist outer rind that has a pungent aroma. Yes this can be considered a "stinky cheese". Today Morbier is made from only one days production and the ash layer is added to keep the traditional appearance alive. The finished wheels are then aged for a least 60 days.

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Morbier is sold in the United States as both a raw milk and pasteurized cheese. The raw milk version has much more flavor and is the much better choice. Both versions should have a paper label on them that notes that  it is Jura Morbier. This cheese has a smooth, moist, yellow rind that is inedible. Once you get past the moderate stink factor the inner paste is light yellow and semi-soft with a buttery mild flavor, a nutty finish and a slight tang. The ash layer is plainly visible through the center of the cheese but does not impart any flavor to the cheese. Do not let the smell of this cheese stop you from trying it, be bold and you will be rewarded by it's wonderful flavor.

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When shopping for this cheese always stay away from those that appear to have a cracked rind, a dry looking inner paste or look slimy. Morbier does have a moderate stink factor but stay away from any that smell rancid or like ammonia.

Serve Morbier with sandwich meats on crusty bread or melt it over potatoes or rice dishes. It is also a nice alternative for fondue and cheeseburgers.

Store this cheese in the vegetable bin of the refrigerator wrapped in aluminum foil and placed in a Ziploc bag.

 
Wine Paring: A good Pinot Noir, cru Beaujolais or Gewürztraminer.

Serra da Estrela The King Of Portuguese Cheese

Serra da Estrela is a sheep's milk cheese that has been made for centuries by the shepherds in the Portuguese province of Beira. The sheep here graze in this mountainous region on wild flowers brambles and grass and produce a milk that is thick and aromatic. This cheese has been given D.O.P certification and is made under stringent rules that govern it's area and method of production.

Details:  The methods of production may seem archaic but they allow for the creation of a truly magnificent cheese. First, the raw milk is coagulated with cardoon thistle and salt no animal rennet is used. The newly formed curds are separated by hand and allowed to dry and age for a minimum of thirty days. This process produces small quantities of a cheese that has a soft, smooth, thin, straw colored rind. The young cheeses will have a white or slight yellow interior paste that is gooey or runny but as it ages it will become firmer but not hard. This cheese is, for the most part, spreadable but traditionally the thin rind is cut open and the soft paste is scooped out with pieces of bread.

Flavor: It has an herbaceous flavor and a finish that has hints of burnt toffee This flavor is enhanced as the cheese ages. It should be noted that the cardoon thistle imparts a somewhat bitter flavor but it is not overpowering or unpleasant.

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When shopping for this cheese you will find it wrapped in cloth giving it a very artisinal appearance and each small cheese will weigh about 2 pounds. However it will most likely not be available for sampling so look for signs of dryness or cracking in the rind as these are signs that it is too old. Serra da Estrela is only produced from November to March so it will be difficult to find as it sells out quickly. Serra da Estrela can be purchased at Whole Foods or Wegmans.

Wine Pairing: Light crisp Portuguese whites or soft to medium bodied Portuguese reds.
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Italian Ubriaco di Raboso The Drunken Cow Cheese

Ubriaco di Raboso is a wine soaked cow's milk cheese that is made only in the Treviso region of Italy. The English translation of ubriaco is drunk or drunken and this cheese can be thought of as the "Drunken Cow" cheese with an obvious nod to the Spanish "Drunken Goat" cheese. As legend has it the origins of this cheese go back to World War 1 when Italian farmers in the Piave River area hid their wheels of cheese in barrels of fermenting grape juice to prevent invading armies from stealing them. Today the Master Affineur Antoinio Carpenedo and his company La Casearia Carpenedo has brought the legend to reality with this masterful cheese.

Details: This is a semi-hard raw cow's milk cheese that is pressed but not cooked. It is aged for six months in Mr.Carpenedo's cellars and them immersed in Raboso grape must for several weeks. During the immersion period the cheese absorbs the grape must flavor, aroma and its deep ruby red color. The resulting cheese has a pale yellow interior paste with small holes and hints of red color at the inner surface of the rind. 

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Flavor:The flavor has hints of black berries and sour cherries and finishes with a pleasant mild peppery zing.
This is a wonderful table cheese that should be served with a meal as a cheese course. It also shines as an addition to salads, thinly sliced and added to a roasted vegetable sandwich or served with grapes or figs and a crusty bread. You should store this cheese in the lowest area of your refrigerator wrapped in waxed paper or aluminum foil.

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Wine Paring: Merlot, Cabernet, Fragola, Sauvignon or Verduzzo It is perfect with the bubbly Prosecco
 
For information on other La Casearia Brand cheeses go to :
http://www.lacasearia.com
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Roaring 40s Blue Cheese An Australian Masterpiece

Roaring 40s Blue is produced in Australia. Unlike typical French blue cheeses (Roquefort) made from sheep’s milk. This is made entirely from cow's milk which gives it a somewhat milder flavor. The King Island dairy herds that produce the milk for this cheese graze on verdant, dense pastures, supplementing their rich diet occasionally with a helping of kelp that is washed up after heavy storms. So legend has it that the name of this cheese comes from the "Roaring 40's" storms that often hit the coast.

This blue cheese is full flavored and has a beige inner paste that produces a buttery smooth, nutty flavor. The waxed inedible rind helps to promote a sweetness and creamy texture in this cheese and prevents the moldy taste that some other blue cheeses present. King Island dariy's Roaring 40's blue cheese is the current Champion Blue cheese AGDA 2010 and Gold Medal winner.

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This blue cheese is full flavored and has a yellow beige inner paste that produces a buttery smooth, nutty flavor and a dark blue wax outer rind. Allow Roaring Forties to fully come to room temperature and enjoy its creamy texture with a fresh baguette, red grapes, figs and walnut


Wine Paring: Australian sweet whites like Sauterne and big Australian reds

Gjetost An Interesting Norwegian Goat Cheese

Gjetost is a sweet brown Norwegian cheese made from pure goat's milk or a mixture of cow and goat milk. In most respects this is not really cheese, so a little background on how it is made will shed a little light on what we mean. Gjetost is made by slow cooking the milk until it is caramelized thus removing most of the water, the resulting "curd" is then pressed into block molds to remove any left over water, at this point it is ready for sale or to eat. It should be noted that this process has essentially created milk sugar and gives the "cheese" it's brown color, fudge-like texture and overt sweetness. Since there is no aging process the flavor of fresh goat's milk is still noticeable. The flavor as noted above is sweet (maybe too sweet for some) and can be considered an acquired taste. It has a mouth feel like fudge, hence the name "fudge cheese", with a caramel flavor but the goat tang still filters through. The aroma has been described as slightly fishy to barnyard to goaty but not offensive or overpowering.

When shopping for this Norwegian novelty look for the Ekte Gjetost if you want the pure goat milk style or the red box (sometimes labeled as Ski Queen ) for the mixed milk variety and can also be found in 9lb blocks which can be cut to order. Gjetost can be ordered online at Amazon.

You can serve this in the morning thinly sliced on bread or toast with coffee or with sweet fruits like grapes or pears as a snack. This is best cut thinly with a cheese plane not a knife.

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Wine Pairing: It would be hard to recommend any particular wine to go with this since it is a bit unique but it does appear to go well with beefy lagers or maybe a good Irish Stout.

Italian Provolone Cheese Sophisticated Simplicity

Italian Provolone bears little resemblance to the pitiful, tasteless factory made version we often see here in the United States. It is the most popular cheese in Italy and it is found in almost every home there. Provolone has DOP certification but is made in all the regions of Italy and comes in all shapes and sizes. Provolone is a firm cow's milk cheese that been rubbed with brine and allowed to air dry in controlled temperatures and humidity. The fresh cheese, aged about one month, has almost no flavor or aroma. However this cheese is transformed once it is allowed to age further. The Dolce version is aged about three months and has a mildly sharp flavor for this reason it is popular as an addition to deli sandwiches here in the United States. The ten to twelve month aged cheese Picante has a sharp and aggressive flavor and the sixteen to eighteen month version has a very sharp and also hot taste that can overpower many accompaniments. There is a rare three year old Provolone that appears in some specialty cheese shops. This aged version is hard and flinty and can be grated. It has a very hot flavor and really spices up pasta dishes.  Also, as it ages Provolone will get firmer and a bit oily. The outer rind is formed by the constant rubbing of the fresh cheese with oil and brine this procedure creates a natural edible rind that has a medium yellow hue and a light yellow interior paste that will become darker as the cheese ages.

Provolone is usually pretty hard to abuse but when buying it look for dryness, cracking or a rancid odor as these are all signs of a bad investment. Also ask your cheese seller how long the piece you are buying has been aged because this will give you an idea about it's flavor. Also ask to taste a small piece since there is no sense in purchasing a picante version if you do not like sharp cheeses. The brands to look for here in the United States are Auricchio, Il Giardino but our favorite imported one is Albiero. The Alberio Dairy consistently produces superior quality products that reflect the family's dedication to the art of cheese making.

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You can serve dolce Provolone as a sandwich cheese, with raw vegetables, olives and sweet peppers in an antipasto or as a topping for pizza. Aged versions can be served as a table cheese or grated over pasta, meat or seafood dishes

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Wine Pairing: Since the simplicity of this cheese is it's strong point look for unpretentious Italian red wines like Chianti Classico. For aged versions look for bold Italian reds.

For information on other Alberio Brand cheeses go to: http://www.albiero.it/albieroeng.html

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Huntsman A Uniquely English Cheese

Huntsman is a pasteurized cow's milk blue cheese made by the Long Clawson Dairy in England. It's name is trademarked but there a few imitators like Stilchester out there so always ask for the original. Huntsman is relatively new to the retail cheese world but it has acquired a large and devoted following. It is made by starting with a wheel of 36 month aged Double Gloucester and cutting out sections in the split wheel by hand. The cut out sections are then filled in by hand with 3 month aged Stilton blue cheese. This time consuming process yields a wonderful cheese that is quite unique. It presents a combination of the soft, assertive Stilton with the mild flavored, hard textured Double Gloucester. At first thought this combination really should not work, however one taste will quickly prove this line of thinking wrong.

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When shopping for Huntsman first look for the Long Clawson Dairy name, then make sure that the Stilton does not look gray or overly runny and that the Double Gloucester is not dry, cracked or moldy. You may find Huntsman in three or five layer versions, both are good but think of how you plan to serve them before making a purchase. The five layer version is a bit tall so it would work well for cheese plates and the three layer version works well for cooking.

Store Huntsman wrapped in waxed paper or tin foil and covered with plastic wrap and in a separated vegetable bin. This will prevent the strong Stilton aroma and it's mold from being transferred to other foods or cheeses.

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Huntsman is a great addition to a cheese board, it is also great melted over hamburgers, grilled steak and sliced into salads. It can be served by itself with fig paste and crusty bread as a midday snack.

Wine Pairing; Chenin Blanc, Sauvignon Blanc or sweet Ports it also pairs well with British Ales.

English Double Gloucester Cheese Revisiting A Old Friend

Double Gloucester is a mild cheddar-like English farmhouse cheese that has been produced since the 16th century. It is made from the morning and evening milkings then the whole milk and cream from these two milkings are poured and mixed together, rennet is then added to create the curd. The curd is lightly cooked, drained and then pressed in molds to remove any excess water and whey, the resulting cheeses are set to age for about six months. There are two versions of Double Gloucester, one is white and the other light orange, the orange color comes from the addition of annatto during the mixing stage. A hard natural rind is formed that can look unsightly but it is often covered by a cloth outer layer to help keep it dry. Farmhouse made Double Gloucester almost always comes cloth bound and is usually more expensive than the plain rind cheeses made by large dairies.This cheese is also used in the production of English Huntsman cheese.

 Tasting: The flavor of Double Gloucester depends on its age therefore the older it is the more flavor it will have. The inner paste is dense and hard but not overly dry. The outer rind, which is inedible, may have spots of mold on it but this is normal and should not be looked at as a cheese gone bad. It has a buttery rich taste with hints of citrus and onion, as it ages it with have a sharper flavor and a decidedly nutty finish. This cheese should be stored in a zip lock bag in the vegetable bin of the refrigerator, this way it should last about 2 - 3 weeks, any mold that might form on it can simply be scraped away.

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When buying Double Gloucester avoid any that look overly dry or cracked.

Serve Double Gloucester as a snack with fruit and crackers, try grating into salads or over baked potatoes and pasta, it also makes great grilled cheese sandwiches and paninis.

Wine Pairing: Try it with a good Rioja or Reisling, it also goes well with hearty beers and ales

Norwegian Jarlsberg Cheese

Jarlsberg is one the most popular cheeses that are imported into the United States. This Norwegian cheese, named for the county that it is produced in, was created in 1956 from and an old 1830 Swiss recipe. Jarlsberg cheese was introduced to the world in 1961 and has become one of Norway's biggest exports throughout the world.

Jarlsberg is made from partially skimmed pasteurized cow's milk that is coagulated with animal rennet. Specially formulated bacterial cultures are added to the curds which are then pressed into cheese molds, salted, allowed to age from 1 to 15 months and then coated with an inedible yellow paraffin coating. All of these procedures are done under strict laboratory conditions and regulations. Most of the Jarlsberg that reaches our shores is aged about 3 months and has a semi-firm, smooth yellow paste that has many large and small holes throughout. 

The flavor is slightly nutty and salty with a sweet buttery smooth mouth feel. The overall flavor profile is not overly complex or strong. There is another version that is called Jarlsberg "Reserve" and it is aged from 12 to 15 months, this will have a bigger flavor and aroma, you will most likely have to ask for it by it's "Reserve" name.
When shopping for this cheese, do not purchase it if it looks dry, cracked or has any mold on it. Always try to get a small sample to taste to make sure it's flavor agrees with you.

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This is a very nice cheese to use for grilled cheese sandwiches or thinly sliced on grilled meat sandwiches and hamburgers. As a snack cheese serve it with grapes or other semi-sweet fruits. Both the regular Jarlsberg and the Reserve can be purchased without the paraffin rind coating.

Wine Paring: Light spicy whites like Alsace Sylvanner or Treminer

Feta Cheese Four Varities For You To Consider

Since Feta cheese is made in several countries it really deserves a category all to itself. The most widely found variety of Feta is from Greece but it is also produced throughout the Balkan countries, France and the United States. It is a young sheep milk cheese that is soaked in a brine solution which helps to stop the aging process.This way the cheese stays young and has a fresh flavor although it can be overly salty. If the cheese is too salty for your taste simply rinse off the brine water. Feta is a simple cheese that can be served with accompaniments like olives and a good hearty bread. It is also a great addition to salads. All of the varieties mentioned below are equally good so try them all and see which one you prefer. The brand names of Feta are not that important but try to find one that is imported.

Greek Feta is the best known and most popular. It is a young sheep milk cheese that tends to be crumbly and quite salty. The flavor is mild and the texture may seem to be a bit dry.

Bulgarian Feta is also made from sheep milk that has been soaked in brine but it is usually less salty and has a creamier texture and flavor than its Greek cousin.

French Feta cheese (Valbreso) is produced in the southwest regions near the Mediterranean Sea. Here sheep are free to graze on the area's wild and rugged plateaus and their milk is also used in the production of the world famous Roquefort blue cheese. The French version is similar to its Bulgarian counterpart in its texture and creaminess but its flavor has just a slight tang and is a bit less salty.

Most American Feta is produced in Wisconsin and is made from cow's milk. It is also put into a brine solution but it is less flavorful than it's sheep milk cousins. If you can find an American version that is made from goat's milk try it and you will notice a much more flavorful cheese.

Feta can be served crumbled in salads, melted into omelets or eaten with sweet fruits like grapes or in season melons.

Wine Paring: Serve it with a good dry Rose’ or a white wine like Sauvignon Blanc.

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)