Slashfood http://www.slashfood.com Slashfood http://www.slashfood.com/media/feedlogo.gif Slashfood http://www.slashfood.com en-us Copyright 2009 Blogsmith, LLC. The contents of this feed are available for non-commercial use only. Blogsmith http://www.blogsmith.com/Cayuga Blue - Cheese Coursehttp://www.slashfood.com/2009/11/24/cayuga-blue-cheese-course/http://www.slashfood.com/2009/11/24/cayuga-blue-cheese-course/http://www.slashfood.com/2009/11/24/cayuga-blue-cheese-course/#commentsFiled under: , , ,

Cayuga Blue

Photo: 365 Cheeses.

The mere thought of blue cheese evokes a surge of flavor memories -- sweet caramel, piquant peppers and earthy aromas. Favorites such as Gorgonzola Piccante, Rogue River Blue, Fourme d'Ambert and Vaquero all come to mind. But Cayuga Blue from Lively Run Goat Dairy eschews the standard flavor profile of a blue cheese. Instead, it's downright subdued with an herbaceous grassy taste reminiscent of a goat's milk tomme-style cheese, similar to Twig Farm's Goat Tomme.

The blue veins interestingly seem to function as a slightly spicy "topping" to this already flavorful cheese. The delicate goat's milk comes across first before you're hit with the mild tang of blue molds. Aged for two months, the cheese develops a firm dry texture that becomes soft and velvety on the palate. Altogether, it makes for a subtle blue, toned down with a rich, creamy taste.

At the Lively Run Goat Farm in the Finger Lakes region of New York, meticulous care of the several different goat breeds (Alpine, Nubian, Saanen and South African Boer breeds, and even crossbreeds) results in the flavorful aromatic raw milk used to create the cheese. In addition to the milk from her own farm, Susanne Messmer mixes goat's milk from five other sustainable farms in the area with hers to produce Cayuga Blue.

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]]>blue cheeseBlueCheesecheesegoat cheeseny cheeseMax Shrem2009-11-24T16:00:00+00:00Classic Mac 'n' Cheese - Feast Your Eyeshttp://www.slashfood.com/2009/11/18/classic-mac-n-cheese-feast-your-eyes/http://www.slashfood.com/2009/11/18/classic-mac-n-cheese-feast-your-eyes/http://www.slashfood.com/2009/11/18/classic-mac-n-cheese-feast-your-eyes/#commentsFiled under: , ,

mac and cheese

Macaroni and Cheese. Photo: Ezra Pound Cake, Flickr.

There are few dishes more American than macaroni and cheese. Forget that we credit the Italians for pasta and the French for "the good cheese" -- it's here in the United States where we bring the two together together in glorious, comforting harmony.

Rumor has it that Thomas Jefferson introduced the dish to the United States. And though a boxed version was made wildly popular by Kraft over many decades, home and professional chefs have taken back the comfort food, and now make gourmet versions like this one from blogger Ezra Pound Cake.

This take on classic macaroni and cheese, adapted from a recipe in "The Gift of Southern Cooking," is made with grated onion, sour cream, half-and-half, heavy cream, Worcestershire sauce, dry mustard, eggs and cayenne pepper, as well as noodles and cheddar cheese. Fattening and flavorful -- just the way American comfort food should be.

Become a member of the Slashfood Flickr pool to get a shot at having your photos featured in Feast Your Eyes.
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]]>cheesegourmet mac and cheesemac and cheesemacaroni and cheesepastaEmily Farris2009-11-18T10:00:00+00:00Sarabande - Cheese Coursehttp://www.slashfood.com/2009/11/17/sarabande-cheese-course/http://www.slashfood.com/2009/11/17/sarabande-cheese-course/http://www.slashfood.com/2009/11/17/sarabande-cheese-course/#commentsFiled under: , , ,


Sarabande

Photo: Vermont Cheese Council.

When it comes to American cheese, shapes and sizes can be deceiving. Smaller cheeses that come in the shape of a pyramid or disc (think Valençay or Selles-sur-Cher) are often associated with goat's milk cheeses. However, there are several American cheesemakers, like Cowgirl Creamery, that are defying these expectations by producing an array of cow's milk cheeses, including Inverness, in the shape and size of French chèvres.

Sarabande, a raw cow's milk cheese from Dancing Cow Farm in Vermont, is an astonishing example of this innovation. In a pyramid shape reminiscent of a Valençay, it shares more similarities with Taleggio and Langres.

"We have low production pastured cows that don't give a lot of milk, say 30 pounds a day average, but they give a very rich, flavorful milk," says Karen Getz, who co-owns Dancing Cow Farm with her husband, Steve. "We make cheese every day from warm, straight out of the cow milk [...], because milk is very fragile and starting with fresh milk each day allows the flavors of the pastures to shine."

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]]>cheeseCheeseCoursesarabandeVermont CheeseVermontCheeseMax Shrem2009-11-17T16:00:00+00:00Vaquero - Cheese Coursehttp://www.slashfood.com/2009/11/10/vaquero-cheese-course/http://www.slashfood.com/2009/11/10/vaquero-cheese-course/http://www.slashfood.com/2009/11/10/vaquero-cheese-course/#commentsFiled under: , , , ,

Photo: Willow Hill Farm.

The days when only Maytag Blue represented American blue cheese are long gone. From sweet and peppery Bayley Hazen Blue to the mineral-like taste of Tilston Point and the fruity pear flavor of Rogue River Blue, the options for American blue cheeses have dramatically increased. And, now, there's a new distinctly rustic blue cheese to add to this growing list -- Vaquero from Willow Hill Farm in Vermont.

Unlike other American blue cheeses, Vaquero has a creamy taste with a fascinating and delicious crispy dark chocolate flavor. "I would have to say it's the milk combination," explains Willow Smart, who co-owns the farm along with her husband, Dave Phinney. "We milk both sheep and cows, hence the yellow-ness from the cow's milk. We milk Brown Swiss and Dutch Belted cows, which always have very yellow milk as the beta-Carotene [red-orange pigment] from the pastures comes through in their rich milk."

Vaquero's rustic-looking rind, pale-yellow paste, and thick buttery consistency also make it stand apart from other blues. The natural exterior of the wheel appears similar to that of a Tomme de Savoie. Indeed, the cheese has the same brown Tomme de Savoie mold. Aged for three to five months, the molds, flavor and spreadable texture develop in caves that Willow and Dave built back in 1999.

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]]>artisan food storeArtisanFoodStoreblue cheesebluecheesecheesecheesecoursemurraysvaquerovaquero cheeseVaqueroCheesevermontcheeseWillow Hill FarmWillowHillFarmMax Shrem2009-11-10T17:00:00+00:00Tip of the Day - Homemade Ricottahttp://www.slashfood.com/2009/11/04/tip-of-the-day-homemade-ricotta/http://www.slashfood.com/2009/11/04/tip-of-the-day-homemade-ricotta/http://www.slashfood.com/2009/11/04/tip-of-the-day-homemade-ricotta/#commentsFiled under: , ,

Making cheese at home may seem quite daunting -- but cool, creamy ricotta is an exception.

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]]>cheesemakinggourmet magazinegourmet recipesGourmetMagazineGourmetRecipeshomemade ricottaHomemadeRicottarichard ferretiRichardFerretiricottaricotta cheeseRicottaCheesetip of the dayTipOfTheDaySarah LeTrent2009-11-04T09:00:00+00:00Landaff - Cheese Coursehttp://www.slashfood.com/2009/11/03/landaff-cheese-course/http://www.slashfood.com/2009/11/03/landaff-cheese-course/http://www.slashfood.com/2009/11/03/landaff-cheese-course/#commentsFiled under: , , ,

landaff creamery cheese

Photo: Landaff Creamery.

When it comes to cheesemaking, the culinary exchange between Europe and America is especially noticeable. French cheeses, including Pouligny Saint Pierre and Sainte-Maure de Tourain, have influenced the style and taste of American cheeses, like Mont Vivant and Pipe Dreams ashed log. In addition to France, American cheesemakers, such as Charuth Loth from Farmstead First, look to other countries, like Holland and Italy. And, those looking for the American take on Welsh cheeses should look no further than Landaff, a raw cow's milk cheese inspired by Caerphilly, a cheese from Wales.

The reason for the Welsh influence is far from arbitrary. "The soils and rolling hills in Landaff, N.H., are similar to the terrain in the Cardiff area of Wales," says Deb Erb co-owner with husband Doug of Landaff Creamery. As with other cheeses, like Rogue River Blue, the taste of Landaff is affected by the soil on which the cows graze. Also, it just so happens that Landaff comes from Landaff, N.H. (hence, its name), which was originally named after the Bishop of Landaff, Wales, cleric to England's King George III. In short, this transatlantic influence can be attributed to history and similarities in soil.

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]]>cheesecheesecourseLandaffLandaff cheeseLandaff CreameryLandaff WalesLandaffCheeseLandaffCreameryLandaffWalesN.H.Max Shrem2009-11-03T17:00:00+00:00Torta del Casar - Cheese Coursehttp://www.slashfood.com/2009/10/27/torta-del-casar-cheese-course/http://www.slashfood.com/2009/10/27/torta-del-casar-cheese-course/http://www.slashfood.com/2009/10/27/torta-del-casar-cheese-course/#commentsFiled under: , ,

torta del casar

Torta del Casar. Photo: Cien de Cine, Flickr.



Like larger than life art (think Andy Warhol print), cheeses, such as Époisses, can have such an immense flavor that people either love or hate them. We recently rediscovered torta-style cheeses, including Azeitão and La Serena, which, when ripe, have a degree of vegetal tanginess that would top just about any pungency charts. Torta del Casar, a torta-style cheese hailing from the region of Extremadura in Spain, has a distinct animal smell (some might say stink) that's sure to get the attention of even the most obtuse palate.

Named for its city of origin, Casar de Cáceres, Torta del Casar's meaty intensity can be detected the minute it enters a room. Its gamey taste and potent smell can be attributed to the raw milk of Merino and Entrefina sheep, from which the cheese is produced. Another explanation for this particularly sharp, nutty vegetal flavor has to do with thistle flower. Instead of using animal rennet to coagulate the sheep's milk, producers of this cheese use flower thistle.

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]]>cheesecheesecoursela tiendaLaTiendaspanish cheeseSpanishCheesetorta del casarTortaDelCasarMax Shrem2009-10-27T17:00:00+00:00Tip of the Day - Creating the Perfect Cheese Platehttp://www.slashfood.com/2009/10/23/tip-of-the-day-creating-the-perfect-cheese-plate/http://www.slashfood.com/2009/10/23/tip-of-the-day-creating-the-perfect-cheese-plate/http://www.slashfood.com/2009/10/23/tip-of-the-day-creating-the-perfect-cheese-plate/#commentsFiled under: ,

Do you find the idea of selecting cheese for a dinner party daunting? Here's a quick guide to arranging a cheese course.

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]]>briecheese coursecheese tastingcheese tasting tipscheese typesCheeseCourseCheeseTastingCheeseTastingTipsCheeseTypesgorgonzolalimburgermanchegomozzarellaparmigiano reggianoParmigianoReggianoSarah LeTrent2009-10-23T09:00:00+00:00Table for One - Grilled Homemade Pimento Cheesehttp://www.slashfood.com/2009/10/22/table-for-one-grilled-homemade-pimento-cheese/http://www.slashfood.com/2009/10/22/table-for-one-grilled-homemade-pimento-cheese/http://www.slashfood.com/2009/10/22/table-for-one-grilled-homemade-pimento-cheese/#commentsFiled under: , ,

Grilled Pimento Cheese Sandwich

Photo: Sarah LeTrent.

Few of us want to make a complicated lasagna for solo dining -- by day six, you'll never want to see lasagna again! In this series, AOL Food staffer Sarah LeTrent taste-tests simple recipes suitable for a "table for one."

Oh, beloved pimento cheese; the Southeast's answer to cheese dip and queso.

The bright-orange spread is nothing more than extra-sharp cheddar, mayonnaise, diced pimiento peppers and cracked black pepper. Homemade pimento cheese is a snap to make and leftovers are a cracker's best friend. You could spruce up the spread with serrano peppers, garlic, cayenne, different types of cheese or even bacon. But to most, nothing is better than the classic four-ingredient mix between two pieces of bread.

The pimiento is a small cherry pepper which loses the "i" in cheese-spread form to become plain ol' "pimento." Known for its sweetness, you'll probably recognize it in the jarred and diced forms. As a relative of the red bell pepper, many cooks -- including Matt and Ted Lee -- even admit to substituting the latter for pimientos.

In "The Lee Bros. Southern Cookbook", they write, "Conventional pimento cheese recipes call for canned pimentos, but we broil a fresh red bell pepper, skin it and cut it into small dice before mixing it with cheese. Sure it makes some eyes roll in Charleston, but we think this is a simple route to a more vibrant and sophisticated (less chemical-tasting) pepper flavor."

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]]>grilled cheesegrilled cheese sandwichGrilledCheeseGrilledCheeseSandwichPimento cheesePimentoCheesePimientoCheesesouthern foodSouthernFoodTable for OneTableForOnethe lee bros.TheLeeBros.Sarah LeTrent2009-10-22T17:00:00+00:00Cheese Dip Film Documents Arkansas' Defining Dishhttp://www.slashfood.com/2009/10/21/cheese-dip-film-documents-arkansas-defining-dish/http://www.slashfood.com/2009/10/21/cheese-dip-film-documents-arkansas-defining-dish/http://www.slashfood.com/2009/10/21/cheese-dip-film-documents-arkansas-defining-dish/#commentsFiled under: ,

Arkansas Queso

Photo: cuttlefish, Flickr.

A new documentary chronicling Arkansans' infatuation with cheese dip has inspired a surge of statewide pride in what might be the region's signature dish.

Since Nick Rogers' short film "In Queso Fever" was featured on the Oxford American's Web site this fall, he's been making the local talk show rounds, reminding fellow Arkansans that their beloved Velveeta and Ro-Tel delicacy isn't widely available beyond the state's borders.

"Everyone's just shocked that if they were to travel extensively throughout the U.S., they wouldn't be able to get cheese dip," says Rogers, who works as an attorney in Little Rock. "The reaction I get from everybody is we had no idea cheese dip wasn't such a big deal everywhere."

Cheese dip is such a big deal in Arkansas that the Arkansas Times includes a cheese dip category in its "best of" readers' poll - and regularly receives more votes in that category than any other. When Conway native Kris Allen was named as an "American Idol" finalist, his hometown Stoby's Restaurant awarded him free cheese dip for life -- a prize many Arkansans likely considered better than a record contract.

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]]>arkansascheese dipCheeseDipIn Queso FeverInQuesoFevermexico chiquitoMexicoChiquitoNick RogersNickRogersquesoRo-TelvelveetaHanna Raskin2009-10-21T11:00:00+00:00Rogue River Blue - Cheese Coursehttp://www.slashfood.com/2009/10/20/rogue-river-blue-cheese-course/http://www.slashfood.com/2009/10/20/rogue-river-blue-cheese-course/http://www.slashfood.com/2009/10/20/rogue-river-blue-cheese-course/#commentsFiled under: , ,

Rogue River Blue. Photo: Artisanal.

With the rise of artisan American cheesemakers, it shouldn't be a surprise that some of them, like Rogue Creamery and Uplands Cheese Company, are exporting their cheeses to markets abroad. Tasting even a small bite of the lusciously creamy Rogue River Blue (now, imported to England by Neal's Yard Dairy) makes it clear that stateside cheesemakers mean business when it comes to quality.

Hand wrapped in grape leaves, Rogue River Blue has a smooth complex flavor that ranges from sweet and fruity to nutty. Its texture is intensely rich, reminiscent of a Roquefort Baragnaudes. However, unlike Roquefort -- which is produced from raw sheep's milk -- this blue is made from raw cow's milk. And in contrast to many blues, like Gorgonzola Piccante, this one is more sweet than spicy. So, for those of you whose palates have been traumatized by overly-pungent blues, this one is sure to win you over.

Like most delicious artisanal cheeses, the craftsmanship (and local collaboration) involved in producing Rogue River Blue is directly responsible for its brilliant taste and consistency. The cheese comes from Rogue Creamery in Central Point, Ore. There, in the Rogue River Valley, the wheels are covered in grape leaves that are harvested from nearby Carpenter Hill Vineyard. But these aren't just any grape leaves: They're all macerated in Clear Creek's Pear Brandy and then tied to the cheese with strands of raffia.

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]]>blue cheeseBlueCheesecheesecourseOregonrogue cheeserogue creameryRogue Riverrogue river blueRogueCheeseRogueCreameryRogueRiverRogueRiverBlueroquefortMax Shrem2009-10-20T17:00:00+00:00The Art of Affinage - Cheese Coursehttp://www.slashfood.com/2009/10/13/affinage-in-the-lower-east-side-cheese-course/http://www.slashfood.com/2009/10/13/affinage-in-the-lower-east-side-cheese-course/http://www.slashfood.com/2009/10/13/affinage-in-the-lower-east-side-cheese-course/#commentsFiled under: , , , ,

Pipe Dreams Demi. Photo: Max Shrem.
While affinage -- the process of aging cheeses -- is common in Parisian cheese shops, it's a striking novelty here in the U.S. So it makes sense that cheese shops like Artisanal and Murray's would reach out to our French cousins, fromageries like Alléosse, to perfect this age-old craft. Recently, we discovered beautifully aged cheeses, notably Pearl and Pipe Dreams Demi, from Saxelby Cheesemongers on the Lower East Side of Manhattan.

Like Voltaire, the 18th-century French philosopher who compared the intellectual work of assembling the Encyclopédie to cultivating a garden, Anne Saxelby also compares affinage to tending a garden: "I check up on them [the aging goat's milk cheeses] every half hour, moving stuff around and turning the cheeses," says Saxelby, who has been aging cheeses now for about two years.

We decided to try an un-aged Pipe Dreams Demi next to one that's been aged a week and a half to taste the difference (visually, they're extremely apparent - see the photo above). Upon cutting into the younger one (on the left), the paste tends to run from under the beautifully developed bloomy rind. The taste was surprisingly pungent and aggressively remained on the palate for several minutes. On the contrary, the aged Pipe Dreams Demi seemed like an ideal redistribution of the younger one's tanginess. The spicy taste, reminiscent of walnuts and similar to an aged Pouligny Saint Pierre, came in nearly perfectly measured successions.

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]]>affinageaffineurcheesecheese courseCheeseCoursePipe Dreams DemiPipeDreamsDemiSaxelbyCheesemongersMax Shrem2009-10-13T17:00:00+00:00Authentic Fondue Defined in Swiss National Cookbookhttp://www.slashfood.com/2009/10/07/authentic-fondue-defined-in-swiss-national-cookbook/http://www.slashfood.com/2009/10/07/authentic-fondue-defined-in-swiss-national-cookbook/http://www.slashfood.com/2009/10/07/authentic-fondue-defined-in-swiss-national-cookbook/#commentsFiled under: , , ,

swiss fondue recipe revealed
Fondue. Photo: 02b, flickr.
Just when you thought fondue was any combination of melted cheese bubbling away in a pot, along comes the Swiss government with their strict rules and regulations. Not that we're surprised -- a country known for its precision and design sense would naturally prefer to mandate the definition of exactly what goes into the pot.

According to the Canadian Press, a new national cookbook, "The Swiss Cookbook," put out with the help of the country's tourism agency defines the recipe as a mix of "only Vacherin and Gruyere cheeses mixed with Fendant wine and a dash of kirsch (cherry) schnapps." The book even includes instructions on the proper way to eat the fondue, including stirring tips and what to drink with the dish. Aside from the classic fondue recipe, the book packs more than 140 national dishes for rib-sticking mountain fare.

After the jump, get the authentic fondue recipe.

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]]>fonduegruyereSwiss cheeseSwissCheeseTheSwissCookbookvacherinLisa Schweitzer2009-10-07T11:00:00+00:00Robiola di Capra al Fico - Cheese Coursehttp://www.slashfood.com/2009/10/06/robiola-di-capra-al-fico-cheese-course/http://www.slashfood.com/2009/10/06/robiola-di-capra-al-fico-cheese-course/http://www.slashfood.com/2009/10/06/robiola-di-capra-al-fico-cheese-course/#commentsFiled under: , , , ,

Robiola de Capra al Fico
Robiola di Capra al Fico. Photo: Formaggio Kitchen.
Many cheeses, like St Pat and Hoja Santa, are covered in leaves to add a distinct herbal, sometimes earthy, taste. Wrapping cheese in leaves may seem gimmicky, but it can actually serve an essential role in developing the cheese's flavor. For instance, Robiola di Capra al Fico is a fresh Italian goat's milk cheese wrapped in fig leaves and exuding a citrus aroma.

The amount of time the cheese is aged in the leaves triggers the growth of certain molds and flavors. Coming from the Burrati family in Verbania, Italy, this incredibly milky tasting Robiola is not aged long enough for the fig leaves to create too pungent or too tart of a flavor. Instead, these bright-green leaves establish a mild acidity that beautifully balances the overwhelming creamy flavor and texture of the cheese.

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]]>cheesecoursefig leavesFigLeaveshoja santaHojaSantaitaliancheeserobiolarobiola bosinaRobiolaBosinarobioladecapraalficost patStPatMax Shrem2009-10-06T14:00:00+00:00Manchester - Cheese Coursehttp://www.slashfood.com/2009/09/29/manchester-cheese-course/http://www.slashfood.com/2009/09/29/manchester-cheese-course/http://www.slashfood.com/2009/09/29/manchester-cheese-course/#commentsFiled under: , , , ,

Photo: Max Shrem.
Unlike a book not to be judged by its cover, you can always judge a cheese by its rind. Manchester, a raw goat's milk cheese from Consider Bardwell Farm in West Pawlet, Vt., has a stunning rustic rind (that must be eaten!) with ridges and brownish-yellow molds. In the U.S., we tend to associate mold with spoiled food; however, when it comes to artisanal cheese -- especially Manchester -- this association is just plain wrong.

The clay-like appearance of Manchester's ridges (which comes from the use of Italian cheese-basket molds) cannot be separated from the cheese's smooth, sweet aromatic flavor, which makes it comparable to a French Tomme de Savoie. In fact, it's the bacteria and mold around the cheese that contribute to this deliciously well-balanced masterpiece. Just eight weeks into the aging process, Manchester's rind already develops spots of red mold on what Peter Dixon, dairy foods consultant and cheesemaker at Consider Bardwell Farm, calls a "wild rind."

By "wild," does Dixon mean to say that the molds and the bacteria grow naturally out of nowhere? Well, yes and no. After making Manchester, Dixon uses a soft brush dipped in whey to wash the rind. "Whatever microbes like that [whey] will grow," says Dixon. "We make the cheese, and then create the look by turning the cheese and rubbing it a couple of times a week."

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]]>cheesecheesecourseConsider Bardwell FarmConsiderBardwellFarmgoat cheeseGoatCheeselocal farmersLocalFarmersmanchestermanchester cheeseManchesterCheeseMax Shrem2009-09-29T17:00:00+00:00Picking the Right Cheese Knife - Tip of the Dayhttp://www.slashfood.com/2009/09/25/picking-the-right-cheese-knife-tip-of-the-day/http://www.slashfood.com/2009/09/25/picking-the-right-cheese-knife-tip-of-the-day/http://www.slashfood.com/2009/09/25/picking-the-right-cheese-knife-tip-of-the-day/#commentsFiled under: ,

Ever wonder why there's a whole slew of different cheese knives in those fancy sets?

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]]>cheesecheese knivescheese setsCheeseKnivesCheeseSetsknivesMonika Bartyzel2009-09-25T09:00:00+00:00Coupole - Cheese Coursehttp://www.slashfood.com/2009/09/22/coupole-cheese-course/http://www.slashfood.com/2009/09/22/coupole-cheese-course/http://www.slashfood.com/2009/09/22/coupole-cheese-course/#commentsFiled under: , , ,

Coupole
Coupole. Photo: Artisanal.
Unlike some goat's milk cheeses that have a pronounced grassy tang (that for some is unpleasant), Coupole has a mild vegetal taste that is sure to delight all palates. The chewy, dense, creamy texture of Coupole slowly dissolves on the back of the tongue, giving way to a subtle, sweet, yeasty flavor.

In fact, those interested in a beginner's goat cheese should look no further. Coupole is the perfect cheese to educate the less experienced palate on the grassy acidity of goat's milk. And, those who simply appreciate a well-made cheese will certainly be impressed by the well-balanced taste reminiscent of a "chicken-y risotto," according to Liz Thorpe, author of "The Cheese Chronicles" and vice president of Murray's.

Its taste may be atypically mild compared to other delicious goat's milk cheeses, like the ash-coated log from Pipe Dreams Farm, but its size and shape are definitely characteristic of a chèvre, such as Crottin de Chavignol -- a cylindrical dome. Indeed, Coupole's name translates from French to "cupola" or "dome."

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]]>cheesecoursecoupolegoat cheeseGoatCheesemurrays cheeseMurraysCheesevermont cheesevermontbutterandcheesecompanyMax Shrem2009-09-22T11:00:00+00:00Adelle - Cheese Coursehttp://www.slashfood.com/2009/09/15/adelle-cheese-course/http://www.slashfood.com/2009/09/15/adelle-cheese-course/http://www.slashfood.com/2009/09/15/adelle-cheese-course/#commentsFiled under: , , , , ,

Adelle
Adelle. Photo: Murray's.
After spending months tasting mostly French cheeses, it's hard not to compare our diverse American cheeses to their European counterparts, especially Adelle from Ancient Heritage Dairy in Scio, Oregon. A taste of Adelle is like taking a bite of a phenomenally aged French goat's-milk cheese with an oozy texture and a flavor reminiscent of hazelnuts. What's remarkable about Adelle is that, despite this similarity, it's not a goat's-milk cheese.

In contrast to a French goat's-milk cheese like Pouligny Saint Pierre, Adelle's complex taste can be attributed to a combination of milks - that of East Friesian sheep and of Ayrshire Cows. While its rich taste and creamy consistency come from cow's milk, its meaty pungency and finish come from the addition of sheep's milk. Anne Saxelby, owner of Saxelby Cheesemongers, refers to mixed milk cheese as an "American innovation."

The reason for this American technique of mixing milk from different animals has to do with the seasonality of certain milks. For instance, sheep usually stop milking in October. "We could not afford to stop producing cheeses from October until the spring," says Kathy Obringer, co-owner of Ancient Heritage Dairy (with husband Paul). "So, one season, we used the cow's milk from a neighbor in exchange for cheese lessons, and we mixed it with our frozen sheep's milk."

Find out more about Adelle after the jump.

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]]>adelleamerican cheeseamerican heritage dairyAmericanCheeseAmericanHeritageDairyartisanalcheesebriecheesecoursehillsdale farmers marketHillsdaleFarmersMarketportland farmers marketPortlandFarmersMarketsaxelby cheesemongersSaxelbyCheesemongersMax Shrem2009-09-15T16:00:00+00:00Klaver Cheeses - Cheese Coursehttp://www.slashfood.com/2009/09/08/klaver-cheeses-cheese-course/http://www.slashfood.com/2009/09/08/klaver-cheeses-cheese-course/http://www.slashfood.com/2009/09/08/klaver-cheeses-cheese-course/#commentsFiled under: , , ,

Dutch Cheeses
Dutch Cheeses at Tromp in Amsterdam. Photo: Henk van Kol
Usually, thinking of Dutch cheeses with spices in them conjures up wheels of cheese with the usual cumin seeds or cloves. However, in the last few years, a whole slew of new spices and herbs, ranging from chile to wasabi, have found their way into cheese.

On a recent trip to the cheese shop Kaashuis Tromp, at Utrechtsestraat 90 in Amsterdam, we discovered an entire universe of cheeses classified as Klaver and flavored with various herbs and spices from around the world.

According to the owner of Tromp, Henk van Kol, new flavors have been making their way into Dutch cheeses for the past five years. Besides chile and wasabi, other non-traditional flavors include tomato and garlic. There's even a cheese called Napoli that has sundried tomatoes, garlic and black olives inside. We tried some and it's delicious plain, but it seems as though it would make the perfect pizza topping -- spices included.

Continue reading about Klaver cheeses after the jump.

Continue reading Klaver Cheeses - Cheese Course

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]]>amsterdamcheesecheese shopscheesecourseCheeseShopsedamgoudaherbed cheeseHerbedCheeseMax Shrem2009-09-08T16:00:00+00:00Qué Es Queso and Why Are Texans So Enamored With it?http://www.slashfood.com/2009/09/02/que-es-queso-and-why-are-texans-so-enamored-with-it/http://www.slashfood.com/2009/09/02/que-es-queso-and-why-are-texans-so-enamored-with-it/http://www.slashfood.com/2009/09/02/que-es-queso-and-why-are-texans-so-enamored-with-it/#commentsFiled under: , , , , , , ,

ro tel queso dip recipe
Ro*Tel's Queso Dip Recipe. Photo: ConAgra Foods
"What the hell is that?" is the first question many non-Texans ask when they see the goopy Southwestern cheese dip chile con queso (queso for short and pronounced "kay-so"). The prevalent and heralded form of queso is a mixture of Velveeta and Ro*Tel canned tomatoes and chiles. It's usually orange, flecked with red and green chiles, and a crust forms when the dip begins to cool. At the risk of being run out of town: What's so good about that?

When queried, this writer's wife, a Texas native, her relatives and friends answer along the lines of "it's just so good!" Queso is good; so is cow's brains. Queso is creamy and spicy and won't run off a tortilla chip like other salsas. Crucial to understanding the dip is the facility with which it is prepared. Ready in five minutes, it's a fiesta favorite. Are there Texans at a party you're hosting? Whip out the queso and welcome the adulation. "It's just so good!"

Another reason is Lone Star pride. "Texans have a special place in their hearts for queso and Ro*Tel. Both originated in the state," says Mike Locascio, vice president and general manager at ConAgra Foods, Ro*Tel's manufacturer.

Continue reading Qué Es Queso and Why Are Texans So Enamored With it?

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]]>cheesechile con quesoChileConQuesofeaturedquesoRoTelTexasVelveetaJose Ralat Maldonado2009-09-02T16:00:00+00:00