Wednesday, December 16, 2009

What's a Christmas without a cookie ...



What with holiday baking on everyone’s mind—isn’t it on yours?—I wondered about CHEESE COOKIES … lo and behold … I found a whole batch of delicious sounding recipes already offered up on:

“Just For Fun: Benji and Petey’s Cheese Cookies Page”
http://the-office.com/bedtime-story/cheesecookiesrecipes.htm
I also found another recipe that makes my mouth water just looking at it (see photo above) I got this photograph and the recipe--at the tail end of the recipes below--from http://whatscookingamerica.net/Appetizers/SavoryCheddarCookies.htm

The Apple Cheddar Cheese Cookie recipe sounds particularly yummy, so why not try something a little different, no?


There's even a recipe here for cookies for your dogs! Suki is going to be a happy Shih Tzu!


If you end up trying any of these recipes, let me know how they turn out!

Here they are. Happy Holiday cookie making!!!!!

Cheese Cookies

Ingredients (1 serving)
1/4 lb Butter
1/4 lb Margarine
2 c Plain flour
1/2 lb Sharp cheese, grated
1/2 ts Salt
2 c Rice Krispies

Instructions Mix thoroughly; form into small balls. Place on greased cookie sheet, mash flat with a fork. Bake at 350 degrees for 10 minutes.

Cheesecake Cookies (16 servings)

5 tb Butter, softened
1 c Flour
1 pk 8 oz cream cheese, softened
2 tb Milk
1/2 ts Vanilla
1/3 c Brown sugar, packed
1/2 c Sugar
1 ea Egg
1 tb Lemon juice

Instructions Heat over to 350. In a medium bowl blend thoroughly butter, brown sugar and flour with a fork until mixture resembles coarse crumbs. Put 1 cup of the mixture aside for topping. Press remaining mixture into an 8x8x2 inch baking dish; bake for 15 minutes. In another bowl combine sugar and cream cheese, mixing until smooth. Thoroughly beat in egg, milk, lemon juice and vanilla. Spread over the baked crust and sprinkle with remaining brown sugar mixture. Bake for 25 minutes. Let cool, then chill for at least 1 hour. Cut into 16 squares; serve.

Cream Cheese Cookies

Preheat oven to 350.

2 pkgs. refrigerator chocolate chip cookies
2- 8oz. pkgs. cream cheese
2 t. vanilla
2 eggs
1/2 c. sugar

Soften cream cheese. Cut 1 roll of cookies into 1/8 inch slices. Place in bottom of 9x9 pan. Pinch together. In a small bowl blend cream cheese and sugar until fluffy. Blend in remaining ingredients. Pour over cookie dough in pan. Slice second row of cookies. Place in rows over cream cheese. Bake 35-40 mn. at 350.

Ricotta Cheese Cookies II
Delicate Italian ricotta cookies with an almond flavored glaze.
Ingredients:

1/2 pound butter or margarine
1 3/4 cups white sugar
2 eggs
15 ounces ricotta cheese
2 tablespoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
5 tablespoons milk
1 1/2 cups confectioners' sugar
1 teaspoon almond extract
nonpareil sprinkles

Directions: 1. Preheat oven to 350 degrees F (175 degrees C). 2. Blend the butter, sugar, eggs, ricotta cheese and vanilla together until creamy.3. Combine flour, baking powder and baking soda. Blend flour mixture into thecreamed mixture (you may need to add a little more flour to make the doughworkable but don't add too much or the cookies won't taste right). Scoop upabout a teaspoon of dough and roll it into a ball. Place onto an ungreasedcookie sheet. Repeat until all the batter is used. 4. Bake at 350 degrees F (175 degrees C) for 8 to 10 minutes. Spoon icing overwarm cookies and top with nonpareil sprinkles. 5. To Make Almond Icing: Mix together the milk, confectioners' sugar and almondextract until smooth. Use immediately to spoon over warm cookies. Variation:use anise extract in place of the almond extract.

Apple Cheddar Cheese Cookies
Ingredients (6 servings)
1/2 c Butter
1/2 c Sugar
1 ea Egg; Lg
1 ts Vanilla
1 1/2 c Unbleached Flour
1/2 ts Baking Soda
1/2 ts Cinnamon; Ground
1/2 ts Salt
6 oz Cheddar; Sharp, Shredded
1 1/2 c Apples; Cored,Peeled,Chopped
1/4 c Nuts; Chopped
Instructions:

Cream the butter and sugar until light and fluffy, then stir in the egg and vanilla. Add the combined dry ingredients, blending well. Stir in the cheese, apples and nuts. Drop rounded teaspoonfuls of the dough onto an ungreased cookie sheet and bake at 375 degrees F. for 15 minutes. Remove from the cookie sheet and cool on a wire rack or plate.


CHEESE BONE DOG COOKIES Categories: Pets

Yield: 12 cookies
2 c Unsifted all-purpose flour
1 1/4 c Shredded cheddar cheese
2 cl Garlic, finely chopped
1/2 c Vegetable oil
4 1/2 tb Water (up to 5 tbs.)

1. Preheat oven to hot (400 degrees) 2. Make a cardboard pattern of a dog bone, 4 inches long or use a dog-bone cookie cutter. 3. Combine flour, cheese, garlic and vegetable oil in container of food processor. Cover, whirl until mixture is consistency of coarse meal. With machine running, slowly add water until mixture forms a ball. 4. Divide dough into 12 equal pieces. Roll out each piece to 1/2" thickness. Cut out bones. Transfer to ungreased cookie sheet. Do not reroll scraps. 5. Bake in preheated hot oven for 10 to 15 minutes or until bottom of cookies are lightly browned. Carefully transfer bones to wire rack to cool completely. Refrigerate in airtight container.
Savory Cheddar Cheese Thumbprint Cookies
1 1/2 cups (6 ounces) shredded sharp cheddar cheese
1/2 cup (2 ounces) freshly grated parmesan cheese
1/2 cup unsalted butter, softened
1 egg yolk
1/4 teaspoon freshly ground black pepper
1 cup all-purpose flour
1 cup (4 ounces) finely chopped pecans, unblanched almonds, or hazelnuts
1 cup water
1 cup hot pepper jelly (red and/or green pepper jelly may be used)
NOTE: When measuring cheese and nuts, it is best to use the weight measurements.
In a food processor, combine cheddar cheese, parmesan cheese, and butter; process until creamy. Add egg yolk and pepper; process until well blended. Add flour and pulse just until soft dough forms. Dough will be sticky at this point.
Using your hands, roll approximately 1 tablespoon of dough into 1-inch balls; place on a cookie sheet and refrigerate 10 to 15 minutes to firm the dough up.
Place finely chopped nuts on a plate. Place 1 cup water in a bowl.
Roll all the balls first, then dip refrigerated balls in water, and then roll the balls in nuts to coat (pressing nuts lightly into dough balls). Place balls on an ungreased baking sheet. Using your thumb, make an indentation in the center of each cookie ball. Refrigerate for 15 minutes before baking.
Preheat oven to 350 degrees F. Bake cookies in center of your oven for approximately 15 minutes or lightly golden. Remove from oven and place baking sheet on a cooling rack, allowing the cookies to cool directly on the baking sheet.
After cookies have cooled, they may be stored in airtight containers at room temperate or freeze. If you have stored the cookies for a long time before serving them, you can re-crisp them by baking them at 350 degrees F. for 3 minutes. Remove from oven and allow them to cool fully before adding the hot pepper jelly.
Before serving, fill the indentations with hot pepper jelly.
Makes approximately 3 dozen appetizer cookies.

http://whatscookingamerica.net/Appetizers/SavoryCheddarCookies.htm

Monday, December 7, 2009

American Cheese ...

I watched a Kraft Cheese commercial on television last night touting themselves as THE American cheese. I knew a little about Kraft cheese, but thought I would look into the history a bit more.

Why?

Because that American entrepreneurial spirit and sense of discovery is resulting in American artisan cheesemakers creating incredible advances in the world of artisan cheese and claiming more competition prizes from other countries who have reigned superior for a very long time.

But back to Kraft American Cheese.

James Lewis Kraft, a Canadian born on a farm near Ontario in 1874, was the founding father of Kraft Cheese.

At age 18, he worked at Ferguson’s grocery in Fort Erie, and later invested in a cheese company in Buffalo.

While in Chicago, Illinois attending to the company branch there, he found his partners had eased him out of the partnership.

Although he found himself lacking funds and stranded in Chicago in 1903, he put his knowledge of merchandising to good use. He bought a horse and wagon, and went every day to the wholesale warehouse district where he bought cheeses wholesale and resold them to small stores.

Kraft proved his retailing determination and was so successful that several of his brothers joined his efforts and the cheese business was incorporated in 1909.

Kraft was driven to improve, or change, certain qualities in cheese to give it a longer shelf life and more uniform flavor. Until that time cheddar cheese, which was the favored cheese in the United States, either molded or dried quickly, so there was excessive waste. It also varied greatly in taste.

As a result of years of experimentation to give cheese longer lasting qualities, Kraft’s major contribution to the cheese industry in America was processed cheese. He experimented with mixtures of cheeses and found that if he heated and stirred the cheese and placed it in sterile containers, it would cool to a solid state and stay fresh longer. He was granted a patent for the “Process of Sterilizing Cheese and an Improved Product Produced by Such Process” in 1916.

Since then, Kraft has diversified into many industries and last night I saw the most recent example of that company’s claim as the American Cheese.

I bring this up because Kraft tried to eliminate the very aspects of cheese that artisan cheesemakers are offering to appreciative cheese consumers today. Where Kraft wanted conformity and consistency, there are cheese connoisseurs the world over who delight in the taste differences between a spring cheese and a winter cheese, who appreciate that the cows (or sheep or goats or buffalo) grazed on alpine slopes or limestone valleys or wherever in the world they grazed because it affects the taste of the milk and thereby the cheese. Artisan cheese aficionados tout the exquisite taste experience of a fresh cheese versus the developed flavors, complexities and textures of an aged cheese.

There’s room for all cheese in this big, wide world of ours! But in this big, wide world of ours, American artisan cheesemakers are starting to reign innovative and influential!

It’s been interesting to read how “American Cheese” has grown from a simple dairy craft to world authority.

Move over, Kraft!





www.kraft.com.au/Products/KRAFTHistory/
www.cookingdeliciousfood.com/kraft-cheese/

Wednesday, November 25, 2009

Cheese Saver Tips ala Beecher's Handmade Cheese ...



I was browsing Beecher's Handmade Cheese website and came across some interesting cheesemonger tidbits. This is a really good site for their line of really great artisan cheeses, recipes, etc. I took the above photograph at The Market at Birch Bay cheese department, which carries some of Beecher's but check out the Beecher's website for a full array of their cheeses.


Since there will be Thanksgiving leftovers, I thought this article from their website particularly helpful:


"Purchase only as much cheese at one time as you can eat in 2 or 3 sittings to avoid having to store cheese for too long.

Store cheese in the warmer parts of your refrigerator, such as a produce drawer or the top shelf, away from the fan.


Always rewrap cheese after it has been opened using a fresh wrapping.

Plastic wrap is acceptable for wrapping cheese. Some purists believe that plastic wrap does not allow the cheese to breathe. They will only use wrappings such as waxed paper, parchment paper, butcher paper or aluminum foil.


Some feel that plastic wrap imparts a flavor to the cheese, but new improvements in the quality of plastic wrap now make that less likely.



If cheese is wrapped in plastic, the wrapping should be changed every few days to allow the cheese to breathe, and to keep the cheese from becoming slimy or discolored.




Different types of cheese require different methods of storage. Follow these simple guidelines:



Hard cheeses with little moisture (such as Parmesan, Dry Jack) should be wrapped to avoid further moisture loss using plastic wrap.



Semi-hard cheeses (such as Cheddar, Jack, Swiss) can be wrapped in either plastic or waxed paper or parchment paper.



Semi-soft cheese (such as Brie, Gorgonzola) should be wrapped in parchment or waxed paper, or may be kept in a plastic container



Soft or fresh cheeses (such as Ricotta, Feta) should be kept in a plastic container.



Double wrap strong, pungent cheese like Blue Cheese or Limberger to avoid having these aromas permeate the refrigerator. It is best to place these cheeses in an airtight container for extra assurance against aroma leakage.



If a cheese develops a mold, slice the cheese about ½ below the mold to insure that it has been entirely removed, the rest of the cheese will still be fine. The exception to this rule is soft cheese or semi-soft cheese where the mold can more easily spread. Soft or semi-soft cheeses that develop a mold should be discarded.



Cheese may be frozen but the texture may become crumbly after it is defrosted, and the flavor is frequently diminished. Frozen cheese is best used for cooking. Goat and sheep milk cheeses tend to hold up better when frozen than cow milk cheeses. Defrost all cheeses slowly in the refrigerator instead of bringing them to room temperature right away. Do not freeze cheese longer than one or two months. Cheese that is already cooked and then frozen, such as cheese in a frozen macaroni and cheese, does not suffer in flavor or texture. "


Find many more interesting articles on their website:



http://www.beechershandmadecheese.com/



Happy Thanksgiving

Saturday, November 21, 2009

Correction, if you please ...

By-the-by, I heard from Terry about the grilled Havarti sandwich I previously mentioned that we enjoyed at that restaurant in Redlands, and she graciously reminded me that the sandwich wasn't veggie, it had bacon in it. How could I forget bacon?????

The name of the restaurant is Briskets and is located on Orange in Redlands, CA.

Crusty Country Special

Crispy bacon, fresh oregano leaves, Havarti on a crusty French bread, grilled. With a fresh--and I mean fresh--fruit garnish. Heavenly!

Merci beaucoup, Terry!





Cranberry Caper ...


I was wandering around the cheese deli at Haggens in Fairhaven, WA and came across a little package of cheese and read that it was a Gorgonzola blended with pear and finely chopped cranberries and hazelnut. I’ve enjoyed cheese/fruit blends before but I hadn’t eaten any with cranberries.

Because we’re so close to Thanksgiving, I wondered if cranberries could be found in other cheeses, as well. I was excited about the prospect and started looking around at cheese deli counters in other shops.

Lo and behold … I quickly came across three other cheese selections that blended cranberries. So, let’s get to it.

The first one I came across was Rising Sun Farms Gorgonzola Cheese Tortette™ It’s a velvety Gorgonzola with cream cheese and pears; then crowned with cranberries and roasted hazelnuts. All natural ingredients are the mantra of Elizabeth and Richard Fujas, owners of Rising Sun Farms—free of trans fats, genetically modified organisms, growth hormones, preservatives, sulfites or other chemicals. Gluten free.


Their convenient 3 oz size and plastic container, is great for eating on the go. However, you can also refrigerate it for 6 weeks, or freeze it for up to 18 months. I don’t personally see it lasting 18 months, though. Once you experience the taste, you’ll want another one!

They also offer it in a Torta size (9.5 oz) and I came across this recipe on their website

http://www.risingsunfarms.com/ . Mmmmmmm

CHICKEN BREAST WITH GORGONZOLA TORTA - 5/30/2007
1 tablespoon butter
4 ounces mushrooms, finely diced
¾ cup Gorgonzola Cheese Torta1/2 cup green onion tops
6 chicken breast halves
6 tablespoons Dijon mustard

Preheat oven to 450°F. Melt butter in skillet over medium heat. Add mushrooms and sauté until tender, about 5 minutes. In bowl, mix Torta with green onions. Add mushrooms and season with salt and pepper. Loosen skin of each chicken breast gently with fingers. Spread 1/6 of Torta mixture between skin and meat of each breast. Place on baking sheet. Spread 1 tablespoon of Dijon mustard over each breast. Bake until golden brown and thoroughly cooked, about 45 minutes.

Serves 6.
Is your mouth starting to water?


Next on my list is Real Yorkshire Wensleydale Cheese with Cranberries. This is a registered cheese of the Wensleydale Creamery in North Yorkshire UK. The creamery has been in the business of making cheese for over 100 years.

White Real Yorkshire Wensleydale cheese has a mild, fresh flavor and a crumbly, flaky texture. I must admit that this was my least favorite of the cranberry cheeses. It seemed a little dry to my taste, and a little sour in the nicest context of the term.

However, I came across a cross-reference to Wallace and Gromit animated shorts—I absolutely LUV Wallace and Gromit, as obviously many others do, too.

I read that in the 1990s, Wensleydale cheese sales had fallen so low that production was at risk of being suspended. However, the popular Wallace and Gromit animated shorts A Grand Day Out and A Close Shave had the main character Wallace, a cheese connoisseur, mention Wensleydale as a particularly favorite cheese. Animator Nick Park chose it solely because it had a good name that would be interesting to animate, unaware of the company's financial difficulties. The company contacted Aardman Animations about a license for a special brand of "Wallace and Gromit Wensleydale", which proved to be an enormous success. When the 2005 full-length Wallace and Gromit film, Curse of the Were-Rabbit, was released, sales of Wensleydale cheeses jumped by 23%.


Third on my list is another product of England, White Stilton® with Cranberries. White Stilton is made in the same way as blue Stilton except that the blue mould is not added to the vat at the making stage and the cheese will be sold at about 3 weeks of age. White Stilton has a fresh, milky flavor with a beautiful creamy background. Ideal with fruit or crumbled onto salads or melted onto toast.

One of my favorites is a blend of Mango and Ginger, but when I saw the Cranberry version, I figured it to be worth the purchase. It was!

This is way more creamy consistency than Wensleydale. I thought it interesting that one reviewer observed that “…even though it is extra creamy and deliciously tangy, it was somehow unfinished by itself—much like a plain yogurt.” They liked the introduction of the fruit, and reports the fruity blends are among the best selling blended cheeses in the UK.

Especially in light of Thanksgiving, I came across a Turkey and Cranberry Ciabatta Sandwich and figured it would come in handy for leftovers:
Cut freshly baked Ciabatta bread in half and then slice it in two horizontally. Spread one side of each half with cranberry sauce. Place some sliced turkey on top. Add stuffing if desired. Crumble White Stilton with Cranberries over the top and serve.

The final cranberry selection is Carr Valley Chipolte and Cranberry Cheese created at Carr Valley Cheese in LaValle, Wisconsin.




I came across this blog by James Beebe and he sums up this cheese so nicely that I’m just printing his words.


Tuesday, August 5, 2008
Corks and Curds
Reflections on Wine and Cheese

Carr Valley Chipoltle Cranberry Cheddar
Master Cheesemaker Sid Cook at Carr Valley Cheese has done it again. He has created another unique and interesting variety of flavored American cheddar: Chipotle Cranberry Cheddar.
One of Sid's newest creations, it has already won a Bronze Award at the U.S. Championship Cheese Contest.

Chipotle Cranberry Cheddar uses a robustly flavored white cheddar. The sweetness of the cranberries contrasts nicely with the spicy, smoky flavor of the chipotle peppers. Carr Valley's website describes the cheese as having the flavor of Texas barbecue sauce. One writer described the cheese as a "mouth party." It is at the very least a good cheese to bring to a party.

As a general rule, I do not buy cheese-with-stuff-in-it because of the inferior quality of most such products. The "stuff" is typically added because the cheese-without-the-stuff would be exceedingly uninteresting.
On the way to a party last week, however, I took a chance with Carr Valley's Chipotle Cranberry Cheddar because I knew Sid Cook was behind it. I was not disappointed. I recommend this fun variation on ordinary cheddar."

And I found it to taste every bit as spicy delish as James Beebe describes.

To wrap up this cranberry caper … I took a platter of the four cheeses, along with Fuji apples slices and buttery crisp crackers, to the office for the gang to sample and enjoy. It was a total success. There wasn’t a crumb of cheese, a cracker or an apple slice left on the platter!

It seemed most favored the chipotle and cranberry cheese, but the Gorgonzola was a close second. I thought it was interesting that one of the guys wouldn’t even try the gorgonzola because he was informed beforehand that it was a kind of blue cheese. His loss! The gorgonzola was soooooooo creamy and mild and an excellent complement to the finely chopped dried cranberries and hazelnut. So, I didn’t tell him that the White Stilton was also a mild sister of the Blue Stilton cheese or he wouldn’t have tried that either.

Because I so enjoyed the Gorgonzola cranberry combination, I Googled and came across the following recipe. I think I’ll be whipping it up for Thanksgiving. And I really mean whipping it up because it takes almost no time at all! Give it a gander:

Phyllo Cups with Gorgonzola, Fruit and Nuts

Tiny phyllo shells are filled with a mixture of Gorgonzola cheese, dried cranberries, apple and walnuts, then baked.

Ingredients:

36 mini-phyllo cups (3 packs of 12)
6 ounces of Gorgonzola cheese
½ tsp lemon-pepper seasoning
¼ tsp seasoning salt
½ cup dried cranberries
½ cup of sweet apple, finely diced
½ cup chopped walnuts

Directions:

Preheat oven to 350-degrees and place phyllo cups on baking sheets. In a bowl mix together remaining ingredients. Divide filling equally between phyllo cups; bake 10 minutes or until golden brown and crisp. Serve hot or at room temperature.

Servings: 36

Note: phyllo cups are available at most larger grocery stores in the frozen food section.


Happy Thanksgiving Everyone!


http://www.risingsunfarms.com/
http://www.wensleydale.co.uk/
http://www.stiltoncheese.com/
http://www.carrvalleycheese.com/
http://www.corksandcurds.blogspot.com/

Saturday, November 7, 2009

What? More Havarti?



Well, as a matter of fact, yes, more Havarti.

Good friend, Terry, reminded me that we used to enjoy a very rustic veggie grilled Havarti sandwich at a little restuarant on Citrus Avenue in Redlands, CA. I cannot for the life of me remember the name of the restuarant, but that is neither here nor there.
Both of us started salivating at the memory of THE Havarti sandwich.

As soon as I could, I ran to the kitchen, slathered butter on a couple of thick slices of very hearty wheat bread I got from Avenue Breads in Bellingham, sliced some dill Havarti, tossed it onto the skillet! A little sizzle, sizzle and it was browned and melted and ready to savor and enjoy! I had it with some jalapeno Dorito chips. It wasn't THE Havarti sandwich Terry and I had in Redlands, but it was the hot and melting one I had in hand.

Delicious with an icy cold beer!

Sunday, November 1, 2009

A little more Havarti, please ...

I came across a couple of YouTube offerings about Havarti! I know, I know, you're thinking, "Havarti cheese videos? Ya gotta be kiddin' me!"

Not the case, I assure you. The first is an ad for Havarti ... kinda cute. The second is about the cheesemaking process (gouda) made at Smith's Farmstead Cheese, but they also make and sell a Havarti.


www.youtube.com/watch?v=oR1Vc9G2F8m

www.youtube.com/watch?v=VpfEB7_EMDw

There was another YouTube video made by some young men, a bit high or inebriated--perhaps, about the moon being made of Havarti cheese and they video-ed a guy "appearing" to eat the Havarti moon. It made me laugh, but ... it got a little off the subject ... especially when they discovered the light they thought was the moon was really a distant street light. Ohhhh yes, they were having a lot of fun and unless Havarti has some properties unbeknownst to me, they must have been eating brownies and not cheese. Hmmm

Enjoy!

Those Danes and Their Havarti ...

This article about Havarti was prompted by a comment made by my friend Jon Blanc in Kampala, Uganda, who wished he could have some Havarti, dry salame, with a hearty, seeded baguette he used to buy at La Vie en Rose French Bakery and Cafe in Bellingham. It’s difficult for him to get good cheese in Uganda.

Well, let me tell you what I’ve learned about one of Jon’s favorite cheeses.

Havarti or Cream Havarti (Fløde Havarti in Danish) is a semi-soft Danish cow’s milk cheese. It is a table cheese that can be sliced, grilled, or melted. It is a traditional creamery cheese with a deliciously mild taste. Supposedly with age, the buttery aroma and flavor turns sharper and saltier, displaying hints of hazel nut. But I haven’t personally experienced this taste change.

Havarti History

I came across two stories on the Internet and I’m not sure how they correlate. So, I’ll throw both versions at you and if you’re really interested you can pursue your own research.



One version from http://www.ilovecheese.co.uk/ purports Hanna Nielsen as the enterprising cheesemaker credited with inventing Havarti in the mid-1800s. The wife of a New Zealand farmer, Nielsen became interested in the art of cheesemaking and traveled throughout Europe to learn techniques.



Upon her return to Denmark, Nielsen experimented with her newly acquired knowledge at her farm called Havarthigaard, in Øverød, north of Copenhagen, in the mid-19th century. Havarti, named after her farm, was one of her most successful cheeses.

On the other hand, according to http://www.gourmet-foods.com/, this cheese was partly inspired by Tilsit cheese, developed in 1870’s in Tilsit, East Prussia. In 1890 it was imported into Denmark. The product was a great export success.

Production

Havarti like most cheeses, is made by introducing rennet to milk to cause curdling. The curds are pressed into cheese molds, which are drained, and then the cheese is aged. Havarti is a washed curd cheese, which contributes to the subtle flavor of the cheese.

Havarti is an interior-ripened cheese, so after the curdling process, the cheese is pressed, cooked, divided and drained. Typically aged for three months, the ripening begins at the center of the cheese and progresses outward to the surface.

Havarti is smooth and slightly bright-surfaced with a cream to yellow color depending on type. It has very small and irregular openings ("eyes") distributed in the mass.





Today's Havarti is produced on a large scale and widely distributed throughout the world. Quality versions are also produced in the UK, Canada, and in the U.S. states of Wisconsin and New York, and by artisan cheesemakers in California.

I also found there’s a version of Havarti made in Chile. Chilarti is a Havarti-type cheese from the Los Lagos region of Chile. It’s often referred to as Queso Chango or quesomantecoso.

But they all derive from Hanne’s efforts in Denmark, ja?

Varieties

Havarti varieties range from plain to mildly sharp to aromatic. One of the most popular types is Cream Havarti, an enriched version made with extra cream. The exquisite result is a softer, more luxurious, melt-in-your-mouth feel.

More savory selections of Havarti include varieties studded with herbs, fruits, and spices such as caraway, dill, garlic, cranberry, chive, pepper, horseradish, and mustard.

I purchased three types of Denmark’s Finest®: Cream Havarti, with Dill, and one with Wild Garlic. The Cream Havarti is very subtle, mild, but not bland. I liked the dill version, which was not strong. The dill was more a pleasant aftertaste. I really enjoyed the wild garlic. It was stronger, but not at all overpowering.

Buying and Storage Tips

Havarti is widely available at most supermarkets and easy to store. As with most semi-soft cheeses, it will keep for at least two weeks stored in the least cold section of the refrigerator (usually the vegetable drawer). Once opened, carefully re-wrap Havarti with aluminum foil or plastic wrap.

Cut what you’re going to use and then tightly re-wrap and refrigerate the rest. Let the cheese come to room temperature before you eat it for optimum taste.

Serving Ideas

I had another busy day yesterday and needed an INSTANT dinner. I opened a can of Progresso Chicken pasta soup and tossed it into a sauce pan to heat, along with a pinch of dried tarragon, rosemary and a few grinds of the black pepper mill. While the soup heated, I cut the wild garlic Havarti into roughly ½” cubes and put about 6-8 cubes in the bottom of my soup bowl. I then ladled the hot soup onto the cubes in the bowl.

Instead of the cheese becoming part of the soup, like it would if I had melted it into the soup in the pan, I could eat the semi-melted cubes along with the chunks of chicken and vegetables. It was delicious! I had some leftover Italian foccacia, which I unabashedly dipped into the soup!

Havarti is simple enough to enjoy every day, especially with sandwiches, or with snacks of fruits and vegetables. It melts quite nicely and can be included in omelets, pasta and on vegetables for a pleasant change of pace. The wild garlic Havarti melted on a hot baked potato is yummiosso!

Another way to serve Havarti is to slice French bread, put a slice of Havarti on the bread slice with a little tapanade and place them under the broiler for a few minutes until the cheese melts.

Havarti also serves well as a dessert cheese, served with fruit and wine. On a cheese board, surround Creamy Havarti with pears, apples, figs, raisins and walnuts.

When paired with Sauvignon Blanc, less oak-y Chardonnay, or light-bodied Pinot Noir and Zinfandel, a smooth, mild Havarti displays enough character to please even the most distinctive of palates.

I saw a great photograph of a Ham and Havarti Scone, and another photograph of a bowl of Havarti and Broccoli Soup … I’ll have to experiment to come up with recipes. They both looked delicious, but alas, no recipe accompanied the photographs.

Martha’s recipe (see photograph to right) looks fabulous … take a peek:

www.marthastewart.com/recipe/chicken-salad-and-havarti-cheese-wraps

My point is that you may have some family favorites that you may want to try including Havarti cheese.


Vielen dank, Jon, for your comment about Havarti. I hope if you’re back in U.S. with your family this Christmas, you’ll have an opportunity to sink your teeth into some of your beloved Havarti!


Check out Jon Blanc’s African experiences and Uganda safari information at http://www.kabiza.com/ or visit him on Facebook.


http://www.laviebakery.com/ for more information about La Vie en Rose Bakery in Bellingham, WA bakery and café.

Friday, October 23, 2009

Grace Harbor Farms in Custer, WA













I was looking forward to meeting Tim and Grace Lukens at their Grace Harbor Farms on Birch Bay Lynden Road in Custer, WA. I had been to their farm store before to buy their wonderful goat milk lotion. I have Rosacea that prevents me from using most moisturizing lotions. Grace Harbor’s unscented goat milk lotion works perfectly for me!

However, this time I wanted to learn more about their goat milk yogurt and chevre.




The day I arrived Tim and his helper Sandy were processing Guernsey cow milk yogurt. I had hoped to see the goat milk cheese being made, but I couldn’t work a time in my schedule that would match when they had to make their goat cheese, so I was happy to see what I did and be able to tell you a little about it.

Tim and Grace Lukens started with two goats in 1999 for their own personal consumption of the milk and dairy products. They started making goat milk soap to sell to help defray the cost of keeping the goats. In 2003 they became a Grade A Dairy and Milk Processor.

They now have about 18 Saanan (Swiss dairy) goats and three Guernsey cows on their farm. Although they could use the cow milk from neighborhood dairies, Tim maintains the animals on site for the benefit of his clientele who appreciate the traceability of their food source. Tim claims his regular “organic-istas” like to see the animals and how they’re raised. They chose Saanen goats because of their gentle nature and good milk production.

They also raise and sell free-range fresh eggs, fryer chickens, and turkeys. They seem to have little chicks hatching all the time. If I had little tykes still at home, it would be a fun place to take them to see the chicks, cows, horses, goats, and Sunny, the resident collie, in a family farm setting.




This summer Grace Harbor Farms was included on the self-directed tour of Whatcom County farms. The Lukens welcome young visitors, but to avoid disappointment, call the farm before you bring your family, just to make certain the timing is right.

Although Grace Harbor Farms isn’t certified “organic,” Tim claims they are “beyond organic.” They don’t vaccinate their animals, don’t use growth hormones, nor use chemical pesticides. Their animals are provided a natural lifestyle, with plenty of love and attention.

Tim prefers making his bottled cow’s milk and yogurt with pasteurized, but not homogenized, Guernsey milk because of the nutritional advantages. He claims it’s easier for humans to metabolize, and and he likes the appealing golden color (higher fat content and natural carotene). Guernsey cows, Tim informed me, produce naturally sweeter tasting milk, and they also produce milk with a different protein.

I invite you to go onto www.graceharborfarms.com/Guernseys.html for more details about the benefits of A2 versus A1 milk. He said Grace Harbor Farms produces a natural milk product with no thickeners or preservatives.

Tim has learned that cow milk yogurt has a broader appeal than the goat milk yogurt and their current marketing is focused in that profit-generating direction.

The first two Guernsey cows they had were Sara and Rainbow. Their current Guernsey “girls” are Irene, Emily and Jolay.

It was immediately evident during my visit that Tim is a people-person and it was fun and interesting to hear him talk about his and Grace’s little family farm. There’s no doubt in my mind that it’s a passion and a labor of love. Both Grace and Tim are actively involved, assisted by their son, David, Grandma Becky and Sandy.

Tim stepped me through the processing he and Sandy were in the middle of, explaining how the pasteurization is a heat treatment (145-degrees for 30 minutes) that kills organisms and pathogens. A live probiotic (culture) is added to the milk. They process 23-gallons at a time. Because of the fat content cow yogurt sets up, whereas goat yogurt is more liquid. They do their packaging by hand. They supply quart and half gallon sizes. All-in-all, it’s a lengthy process.

Because I have lactose intolerance, I can’t consume cow milk without problems, but drinking goat milk doesn’t seem to have the same disagreeable consequences. Goat milk has a delicious taste. However, I had no prior experience with goat milk yogurt, which is a little thicker than buttermilk.

Rebecca (Grandma Becky) Terry, who waited on me in the farm store, said their money-maker is the Guernsey yogurt and bottled milk, which they supply to ten outlets in Seattle and at the three Community Food Co-op Stores in Bellingham, and The Market at Birch Bay Square.

I bought a bottle of the goat milk yogurt and drank it each morning as a breakfast drink. It has an unflavored yogurt taste, a little sour, but not at all unpleasant. After drinking it for about a week, I appreciated its simple freshness. I didn’t mix anything else in with it, but I’ll bet it would be a good base for blending in berries or other fruit. Very nutritious!

They also make their own fresh goat cheese (chevre). They sell it classic European style, plus they also offer it with dill and chive, basil and garlic, and sweet pepper jalapeño.

In addition to the milk, yogurt and cheese, Grace Harbor Farms also makes a full line of goat milk soaps and lotions. Look at their website to see all that they make and sell in their farm store and online.



Tim admitted to me that it’s a lot of hard work, but he said they sure feel good when their regular customers keep coming back with their healthy kids, and being told how their products have made such a difference. Read the testimonials on the Grace Harbor Farms' website.

They're incredible!

There's something personally satisfying about being able to buy my food from local producers who I can call by their first names.



Grace Harbor Farms
2347 Birch Bay Lynden Road
Custer, WA 98240
(360) 366-4151
Email: infor@graceharborfarms.com

Monday, October 12, 2009

Cypress Grove Chevre ... Goat Milk Cheese


I had been tussling with a cold/flu/cough … whatever … for the last couple of weeks, but I have to admit that it was great to be able to take off a couple of days from work and not do anything but sleep and try to rid my body of that crud.

I could still taste, but when considering what to fix for my breakfast, my appetite fled. I knew I had to eat to fuel fighting the cold. One morning in particular I remember fussing over needing to eat, but not finding anything of interest, until I spied the chevre I had purchased when out to pick up groceries the day before.

I cut up chunks of Tuscany melon and some fresh strawberries, crumbled the chevre over the top and enjoyed. Yes, I shoved aside my headache, cough and fatigue of the cold and focused on the bowl of nutrition--just think of all the Vitamin C in the strawberries and cantaloupe and a wee bit of Protein, Vitamin A and Calcium--in front of me.

Oh my! The over-the-top sweetness of the melon was a most delectable partnership with the smooth consistency and fresh taste of the chevre. I think most people might mistakenly associate goat milk cheese with feta cheese. That’s a whole different process and taste. Chevre isn’t sweet, but it isn’t bitter or salty either. It’s just fresh and very creamy.

When I have the option, I order goat cheese on my leafy greens salad tossed with dried cranberries. Now that I think about it, I like all sorts of fruit bits tossed with my green salads, and the chevre tastes good included with apple and/or pear.
No cure for the common cold, but a decidedly delicious cheese!



Cypress Grove Chevre
Pasteurized cultured goat milk, salt, enzymes
4-oz round (4 servings)
Calories: 70
Protein: 4g
Vitamin A: 4%
Calcium: 2%
Sodium: 90mg
Cholesterol 15 mg
Total Fat 6g

Monday, August 24, 2009

Let's try the blue ... as in Stilton blue ...



3:56 p.m. and I just finished a late lunch—or early dinner—as the case may be. I remembered the Stilton blue cheese waiting in the refrigerator for me, and that I hadn’t continued with the comparison testing of blues I had purchased.

No time like the present!

I didn’t have time to cook anything, so threw together a plate of what I had. I love this about cheese; one can just eat it any time with so many other things one has on hand.

I will admit though, that I had a disaster the other night. I made some red beans and rice—yum—and thought to toss on some blue cheese just to see how it tasted. DON’T DO THIS! I repeat … BLUE CHEESE AND RED BEANS AND RICE ARE NOT A GOOD MATCH!

Well, I learn from my mistakes as well as from successes, don’t you?

Today I happened to have fresh blueberries I purchased from the farmers market in Blaine, had a chilled delicious apple from the Bay Center Market in Birch Bay, a handful of unsalted roasted almonds, and a little bit of leftover sauvignon blanc … AND … a marvelous Stilton blue!

So simple! So delicious! The Stilton was crumbly, but very creamy. It had more of a salty presence than the smokey blue of last week. It is a strong taste, but not offensive. It went quite well with the sweet freshness of the blueberries and the nutty crunch of the almonds, and what doesn’t go with a crisp apple? I happen to enjoy white wine but sauvignon blanc isn’t a typical match for Stilton. Who cares? I could tell that Stilton would go well with a cabernet. I had read it also pairs well with a sweet red, like a port, when Stilton is presented as a dessert cheese.

I was reading in “The Cheese Plate” by Max McCalman and David Gibbons, that Stilton, probably the most celebrated cheese in England, went through a lot of historical hoops, some of which just about caused its demise. Farmstead cheeses were made by dairies, but when the railroad came through, the dairies could ship their milk to other areas where the cheese was made. This was a good and bad development. Good because it enabled more options for dairy farmers. Bad because it was easier and more cost effective to ship off the milk rather than make the distinctive farmstead cheeses, which weren’t protected, and were in danger of being lost to mass production cheese. Also, during the great wars there was rationing and many of the farmhouse cheese makers went out of business. There was also a health scare that erroneously tied in ANY unpasteurized cheese in the Listeria crisis of 1980s. In 1989, the British minister of agriculture proposed to ban the sale of unpasteurized cheeses—the traditional farmhouse ones. A double whammy was that the British supermarkets took the position that they would only stock pasteurized cheese. All these difficulties notwithstanding, traditional farmhouse cheeses survived and thrive in Britain.

Knowing a little of the history of a cheese enhances my enjoyment. This doesn’t stop at historical or political notes, but also the nature of the land itself.
Here’s an excerpt from Julie Harbutt from her “Guide to the Finest Cheeses of Britain and Ireland”:

“Watching cows munching their way through the grasses of an English pasture, one can see why our British cheeses have a reputation for their sweet, creamy, rich and complex scents and flavours. The characteristic sea spray freshness of Cheshire can only be obtained from the rich salt deposits lying just below the surface of the pastures while the distinct herby, slightly metallic blue taste of Stilton is surely influenced by the mineral rich seams of coal and iron running through the rolling fields of Nottinghamshire, Leicestershire and Derbyshire. These are the great territorials of Britain.”

Artisan cheese provides an enjoyable experience. It’s more than a food source. It’s travel to distant lands, history, politics, tradition, all wrapped up in a wheel of cheese! One doesn't have to pack a bag, make sure the passport is current, or sit on a plane for hours and hours and hours. Just walk or drive to your local cheesemonger or a supermarket with an artisan cheese department ... and enjoy the journey!

Sunday, August 16, 2009

Blue ... my new favorite color ...



I’ll be the first to admit I’ve not extensive experience with the blue cheese category. I pre-supposed it would be too sharp, or I didn’t know what to make of the blue mold, or too elitist, or it was simply outside of my naïve and prior conservative artisan cheese experience. I mean, come on! My mom fixed mac-n-cheese with Velveeta and grilled cheese sandwiches on Wonder bread with pre-sliced American cheese. It has taken me awhile to overcome that programming and seek new cheese horizons!

But here I am! I bought four different blues a couple of days ago. One is Smokey Blue made by Rogue Creamery in Oregon, another is an English/Irish Stilton, the third is a Maytag Dairy Farm blue cheese from Newton, Iowa, and a Danablu or Danish Blue.

I’ll follow up on the other three, but I was so taken with the Rogue Smokey Blue that I couldn’t wait to tell you about it.

Rogue Creamery offered the first blue cheese—Oregon Blue—made on the West Coast. They make five blues: Crater Lake Blue, Oregon Blue Vein, Oregonzola, Rogue River Blue, and Smokey Blue, the latter was also the first blue ever smoked. Smokey Blue is handmade from 100% natural full cream sustainable milk from Bonanza View Dairy. The Creamery uses raw cow's milk (the cheese is aged 90 days or more), salt, enzymes, cultures and Penicillium roqueforti.

Then they cold smoke it for 16 hours over hazelnut shells from the Pacific Northwest. The smoking provides a delightful balance of blue sharpness with very slight caramel and hazelnut flavors, although I didn’t detect a specifically hazelnut presence. What I did detect was a very enjoyable cheese that was heavenly when I popped a crumble of it into my mouth, and it was much creamier than I expected.

Since this cheese was first presented to the public in 2004, it garnered honors, including 2005 Best New Product at the National Association for the Specialty Food Trade’s (NASFT) Summer Fancy Food Show in New York City. That was quite a coup since there were 1,200 new products introduced that year.

When I went to the Rogue Creamery website (see below), one of their recommendations was to crumble it onto grilled hamburgers.

What luck! Our CENTURY 21 Bay Properties office staff was having our annual summer BBQ and the timing was perfect for taking some of this cheese with me. No sooner was the sizzling hamburger off the grill and placed on a bun, then the crumbled Smokey Blue was spooned onto the meat and it started to soften. I also put a tomato slice and romaine lettuce on the other side of the meat patty and I took my first bite.

Yum! I mean … really … YUMIOSSO!!!!

Everyone who tried it raved! It had the sharpness of blue, but mellowed by the smoke process. It was a perfect taste match on the grilled burger.

I encourage you to go to their website to get more blue cheese recipes and to learn more about this American artisan cheese.

I learned that in 2002 David Gremmels and Cary Bryant—neither of whom had any prior cheese making experience—bought the creamery where artisan cheese had been hand crafted since 1935. Since their purchase, they have won dozens of medals and trophies, including having Rogue River Blue proclaimed as the overall best blue cheese in 2003, nudging aside blue cheeses from all over Europe.

I heartily recommend the Smokey Blue. You’ll not be disappointed!
The photograph used with this article was compliments of www.roguecreamery.com

Monday, July 27, 2009

Another fan of Applewood Smoked Cheddar ...


Betty Glassman just got back to me with her review:

"I finally have a moment to give you my take on the Ilchester Applewood Smoked Cheddar. Our house has been like Grand Central Station, and thus I just now have taken a moment to let you know my impression of this cheese.

The cheese has a smooth, elegant texture with a perfect blend of cheddar and smoked applewood flavor. Neither flavor dominates the other and the result is a smoked cheddar with an absoutely delicious blend of flavors. I tried this cheese with an apple wedge, grapes, and a thin, delicate whole wheat cracker,. and the cheese paired beautifully with all three."

Thank you, Betty!

Hmmm, it was delicious ... I think I need to make another visit to my local cheese department! Maybe I'll see you there!

Saturday, July 18, 2009

Pecorino ...


Another sojourn to Quel Fromage in Fairhaven. This time to explore a different classification of cheese: Pecorino

In Italian, the word for sheep is pecora. Pecorino is a form of the word commonly used to designate a family of sheep’s milk artisan cheese.

During my childhood, Mom always kept a tall, green cylinder of powdered Romano cheese or Parmesan cheese in the frig, which I liberally shook out on my spaghetti or pizza or pasta … even cooked veggies, et cetera. I still have one of those in my own refrigerator.

So, I wanted to see how a real grated Romano would taste. This trip I bought a bit of Fulvi Pecorino Romano and Pecorino Ginepro.
I also bought some Salumi Salami, a dry salami made in Seattle.

Fulvi Pecorino Romano

Made with raw sheep’s milk—no additives, no hormones—in Rome, Italy and aged one year.

Although Pecorino Romano originated in the countryside outside of Rome, all are made in Sardinia today, except one: Fulvi. This is why it is referred to as "genuine" Pecorino Romano (see protected designation of origin—PDO). Sheep milk from the Lazio region goes to dairies in the village of Nepi, where, according to a traditional, time-honored recipe, it is handmade into giant, 65-pound wheels.

I found its strong, salty presence over-powering to eat by itself, but it is excellent and well matched grated on pasta with a hearty tomato sauce, or a rustic stew or soup. For my taste, a little goes a l-o-n-g way. When grated onto hot food, the slivers blend well, but don’t totally melt. It also had a crunchiness, like a crystallization to the texture. If you want to add an intense salty “kick” then this cheese is made for YOU!

The printed information on the Quel Fromage sales receipt suggested eating it with drizzled honey as a dessert. So, why not? This is an adventure, right? Sorry, drizzled honey didn’t work for me. BUT, I also tried a clover honey on the Pecorino Ginepro and I loved it! More about that later in this article.

Quel Fromage wine pairing: Merlot or Sangiovese.

Pecorino Ginepro

Made with raw sheep’s milk. Washed in balsamic and juniper seeds and aged 4-5 months in 6-lb wheels. I found this semi-hard cheese to have a woodsy, understated sweet taste rather than the sharp, salty finish of the Romano. Much more subtle than the Romano, but it also grated well and it was a tasty addition to my fresh greens salad with sliced tomato.

It was also recommended with crudités or with dry salami and sopressata.

I also had it with the Salumi Salami, and a Tuscany flatbread (sweet tomato with asiago and cheddar) I had picked up at Haggen’s just down the street from Quel Fromage. I didn’t drink it with wine, but with a cup of hot, black French roast coffee … where was my Italian roast when I needed it!

Suggested wine pairing: Nebbiolo, Fiano di Avellino, Piemontese red, or Malvirà Trinità.

A bit about PDO …

It’s my understanding that some Italian cheeses have a PDO status (Protected Designation of Origin) under European Union regulations. A cheese can only use the “Romano” in their name if made in Lazio, Sardinia, and Tuscany regions in the provinces of Rome, Grosetto, Cagliari, Nuoro, Oristano and Sassari. I think it was because so many cheeses claimed to be or called themselves a Romano, that the term lost its credibility or its definition. Hence, the PDO status. I think other designation cheeses have comparable protection, but I haven’t learned that much about the matter.

Oh, yes ... Honey. So, I tried drizzling honey on the Pecorino Ginepro and it was a pleasant surprise! The sweet and the salty complemented well. So, I pulled out some apricot preserves and some raspberry preserves and tried the Ginepro with both of them. Not bad! I liked it better with the apricot preserves perhaps because there were larger chunks of the fruit in that preserve. But, the honey was the best complement.

There are a great many other Pecorino cheeses, but this was a nice entry experience. I want to try Pecorino Toscano, which according to Max McCalman and David Gibbons in “The Cheese Plate,” has a “deep, warm, fruity flavor that pairs well with fruits such as plums and peaches.” It certainly sounds like an Italian sheep cheese of a different flavor!

Oh, and another thing I learned was to grate only what you need, leaving the rest of the cheese stored intact. Flavor is lost in grated form.

I’ll never look at my tall, green container of Romano and Parmesan cheese the same again!

Friday, July 17, 2009

Aged Gouda: Sheep versus Goat ...


I had attended a staff meeting in Bellingham and since I was in the general area anyway, I dropped into Quel Fromage in Fairhaven just to see what there was to see before I drove back to Birch Bay. Yeah right! Like I needed a reason to stop in!

Esme, one of the friendly, very cheese-saavy assistants, was still turning on the lights and getting the shop ready for business. However, she was quick to wait on me and provided ready answers to all my questions, and provided taste samples of whatever caught my eye.

One splendid benefit of buying from a cheese shop like Quel Fromage is that you can taste any of their cheeses, thus taking the guesswork out of how the cheese will taste and whether or not you’ll like it.

Another benefit is that Esme counsels you to let it age a little bit more for a fuller taste experience, or to eat it right away when it’s at its peak. You don’t find that knowledge and customer service interaction in a supermarket.

I wanted to compare a sheep’s milk gouda with a goat’s milk gouda.

I had read about Ewephoria, so knew that would be one of my choices and I had enjoyed other Cypress Grove cheeses, so Esme recommended the Midnight Moon.

EWEPHORIA

Ewephoria is a relatively new gouda-style cheese from the Friesland region of Holland. Unlike standard cow’s milk gouda, Ewephoria is made from pasteurized sheep's milk—Ewephoria—clever play on the name, yes? It is, however, made using the same carefully-guarded starter cultures that give goudas their distinctive flavor.
Here in the United States we often think of European cheeses as established, traditional, having stood the test of time, but new ones continually find their way to the public attention.

Ewephoria was developed by Seattle-based Dutch cheese importer CheeseLand, Inc. specifically for American consumers who reputedly have a sweet tooth. Do we? The idea, so it seems, was that traditional aged gouda was too harsh for American tastes and a softer, sweeter aged gouda was sought.
Ewephoria is aged 10 months, has a butterscotch color and a rather sweet, nutty, buttery flavor.
Janet Fletcher writing for SFGate, August 3, 2006, claimed, "Ewephoria is possibly as close as cheese gets to candy. The texture is firm, becoming drier toward the rind, and the flavor intense and sweet, with enough acidity to keep the cheese from being cloying."

In my opinion that “candy” description goes too far. To my tastebuds Ewephoria is not as sweet as many other more traditional cheeses. In fact, even some goudas--e.g., Saenkanter--are considerably sweeter. Then there are flavored cheeses like Chocolate Fudge Cheese, which although technically cheese, could be considered candy or a dessert.

Regardless of the perceived degree of sweetness, I found it to be a very enjoyable eating cheese, especially when paired with a cabernet sauvignon. I’m not a red wine person, but both Ewephoria and Midnight Moon tasted worlds better with the wine, versus without.

However, another reviewer stated, "With its butterscotch-colored interior with pronounced butterscotch and whiskey aromas, this cheese belongs at the end of a meal with a glass of nutty amontillado or oloroso sherry. A beer drinker would find it compatible with brews that have rich, roasted, nutty and malty flavors, such as porter and stout."

CYPRESS GROVE MIDNIGHT MOON

This is another relatively new Dutch gouda recipe cheese created for Cypress Grove Chevre of Arcata, California. This one, however, is made with pasteurized goat’s milk.

It’s aged for at least twelve months, developing a semi-firm density with a butter flavor with distinct caramel undertone. The descriptions are so similar, but there is a definite taste difference. I thought the texture of the Ewephoria was a little firmer than the Midnight Moon. My preference is for the latter. I went absolutely bonkers over this cheese! You just have to try them for yourself.

It’s encased in black wax in 10-pound wheels. It makes a great presentation.

Cypress Grove Creamery cheesemaker Mary Keehn traveled to Europe to locate cheesemakers to make classic cheeses to her specifications, to augment their production. Another winner here!

The description from their website claims: “Midnight Moon has a warm, nutty flavor with hints of caramel. This cheese won the NASFT award in 2002 for ‘Outstanding New Product.’”

Their recommended wine pairing was with Syrah or Zinfandel … but it tasted great with my Cabernet Sauvignon.

I sliced both cheeses on a plate of fresh grapes, kiwi, strawberries, cherries and mango and it was heavenly!

Thursday, July 9, 2009

Applewood Smoked Cheddar ...


I was poking around The Market at Birch Bay artisan cheese counter, looking for something a little different. I came across a wheel of Ilchester Applewood Smoked Cheddar and wondered what I could experiment with using a smoked cheddar. While loitering a bit longer looking at other cheese options, Birch Bay friend Betty Glassman came around the corner. It’s always fun to see Betty and I filled her in on this new artisan cheese I was going to try and she eagerly picked up a chunk and we agreed to both try it and share our results.

I immediately went home and looked in my pantry to see what might pair well with the cheese. I was so hungry I just wanted to inhale it on the spot, but with great discipline—yeah, right—I sliced a Fuji apple. The crisp, juicy freshness of the Fuji went well with the very creamy consistency and delightfully smoky taste. There’s a very pleasant balance of mild cheddar and smoke flavoring. I had an ice-cold Beck’s in the refrig and found it went well with this cheese.

In addition to apple slices, I also made a hale and hearty grilled cheese sandwich with buttered 9-grain whole wheat bread. I apologize, only half of the sandwich lasted long enough to be photographed. I could NOT resist sinking my teeth into the smoky grilled cheese. Good eats.

Later in the evening I went socializing and the hostess had two types of Yancey’s Fancy she served with an assortment of fresh grapes, cherries and crackers. One was a Bergenost (buttery triple cream, Norwegian style cheese: decadent!) The other was a smoked gouda. What fortunate timing! I could compare the Applewood smoked cheese with the Yancey’s Fancy smoked cheese. Where the cheddar was smooth and the smoke taste was mellow, the gouda was a different consistency, a little more …uhm … rubbery, rather than creamy, and the smoke flavoring reminded me of mesquite … a totally different taste sensation! I much preferred the mellow quality of the Applewood cheddar. Thank you, Julie.
I found that neither of these smoked cheeses are firm enough to grate, and I wouldn't say either crumbled well, the way most cheddars do anyway. The cheddar melted in a most delightful way. I'll definitely make more grilled cheese sandwiches using that cheese, but I'll also try other breads.

I learned that applewood smoked cheddar originally was a mild cheddar smoked at a low temperature using apple wood, and then hand-rubbed with a mild paprika. Now, however, most cheesemakers add smoke flavoring to the cheese instead of actually smoking it. I did find that Carr Valley Cheese in Wisconsin still smokes their mild cheddar. Sid Cook is the master cheesemaker at Carr Valley, and the latest in four generations of Cooks to build their business using innovative measures based on old world craftsmanship. Check out their website at http://www.carrvalleycheese.com/

I couldn’t reach Betty for her feedback, but I’ll share that shortly! I am delighted that others will be contributing to this artisan cheese adventure; the more the merrier!

Ilchester Applewood Smoked Cheddar/pasteurized cow’s milk/Somerset, Great Britain

Yancey’s Fancy Smoked Gouda/pasteurized cow’s milk/Corfu, NY, USA

Wednesday, June 17, 2009

"Cheese Bites" ... A Fab Five ...


I was chatting with Anneke, a gal-buddy of mine up along the Sunshine Coast; a good Dutch girl who loves her cheese. She was bemoaning the cost, and the too large size of the pre-packaged artisan cheeses up where she is in BC, Canada, and she can't seem to use it all up before it becomes a “science project.”

It reminded me again, what a benefit it is to seek out a cheesemonger who cuts their own cheese and can provide you with a smaller portion—usually a minimum of ¼-oz—to suit your individual need. But, we all aren’t so fortunate to have one close at hand.

However, I was just at Haggens in Fairhaven (Bellingham, WA) this morning and while in the cheese section of the supermarket was delighted to see a basket of single portion .06-lb cheese, called “Cheese Bites” available for purchase. I found a Tintern, a Cotswold, Beecher's "No Woman," Irish Whiskey Cheddar and Chipotle Cheddar.

I commented to the cashier how pleased I was with their Cheese Bites and she said they are very popular. Their client base includes a lot of students and retired folks. If your store doesn’t already do so, ask the store manager if they will package and sell these solo servings. They want your business, so why not ask?

Ah, but now let’s get down to the fun stuff … All five cheeses are made with pasteurized cow’s milk.



Tintern is a mature, very creamy cheddar, blended with chives and shallots. I really enjoyed the taste of the chives, but it didn’t overpower the cheese. Tintern has a distinctive bright green wax covering. It’s named after the Abby of the White Monks of Tintern in Wales. Shelf life is around 4 months and you can find out more about it at www.somerdale.co.uk/abergavenny.htm .


Cotswold is an English double Glouster w/chives. Very tasty, much like a mild cheddar with the added taste of the chives, but more creamy, not as crumbly. It would be super with crackers and grapes, or melt it in an omelet or a casserole.

I could well understand how Cotswold and Tintern are called “pub cheese” and would taste good with beer, unless you must have wine with your cheese and then would recommend a full-flavor red.


No Woman is by Beecher’s Handmade Cheese. Wow! I liked this one! Jamaican Jerk spices are added, which gives the cheese a warm, smoky, spicy flavor. It left a really enjoyable aftertaste on my tongue. If you go to their website: http://www.beechershandmadecheese.com/ you’ll see they recommend serving it with dried mango and roasted almonds. I had it with a crisp apple and almonds … perfection! They also recommend pairing with beer or wine: a Hefeweizen or Red Ale, or a chardonnay.
Irish Whiskey Cheddar is a rich and creamy aged cheddar with unique undertones of the smooth, woody and robust taste of pure Irish whiskey. Entrenched in the history and traditions of Ireland, cheddar and whiskey are a dynamic duo. One thing I didn’t care for was that it seemed to coat the inside of my mouth. A good taste, but these other cheeses didn’t have that lingering feel.

I left the Chipotle Cheddar from Rogue Creamery for last because I thought it would have the strongest taste and I didn’t want it to overwhelm the taste of a more mild cheese. This is a tangy cheddar base, marbled with ground chipotle peppers. It’s briefly aged to infuse the cheddar with the KA-POW of chipotle. When I first bit into this cheese, I was surprised it didn’t have more of an immediate chipotle taste, but then the flavor literally unfolded in my mouth. This would be yummy on quesadillas or in chicken mole. Check out more on this cheese at http://www.roguecreamery.com/.

... a delectible cheese with which to end the taste of the Fab Five Cheese Bites!
Coming soon: my visit to Grace Harbor Goat Farm in Custer, WA.

Monday, June 8, 2009

Friends bearing gifts ...

I was to meet some friends for happy hour at Packers Oyster Bar at Semiahmoo Resort. Julie Viereck was waiting for us when I arrived. She came bearing gift. She unwrapped a wedge of something green and said, “taste this cheese.” One does not tell Julie, “No.” So, taste, I did. A rush of wasabi horseradish overwhelmed my mouth. Whoa there, Nellie-san!



I like flavor infused cheese, but I had never had anything like this. It’s handcrafted by Yancey’s Fancy out of Corfu, New York. They offer among other cheeses, a line of six flavored cheddar cheeses, this Wasabi being one of the six. Their Jalapeño/Peppadew™ Cheddar is a consistent award winner, and I’ll have to try that one at another time.



Although my prior experience with wasabi had always been in conjunction with sashimi or in a California roll, I can well imagine this cheese melted on a piping hot baked potato accompanying a T-bone steak. I understand it doesn’t stand up to cooking, but would be interesting to pair up with some other dish. We ate it with sharp cheddar crackers and pretzel-like crackers. I found it went better with the cheddar crackers.

Yancey’s Fancy uses local pastuerized cow milk in their traditional Euro-style cheeses, which is then cured on Canadian hardwood shelves. They employ hands-0n techniques and pride themselves on the "unique 'mouth feel' and taste sensation." They can be reached directly at http://www.yanceysfancy.com/ or (585) 599-4448 857 Main Road, Corfu, NY 14036. Check out their website for the rest of their cheese line.



Or go to your local Costco. Julie said a recipe card was included with the Wasabi Cheddar that she bought there. I think it cost around $5.49/lb at Costco. Yancey’s Fancy offers a 100% money back guarantee.

Sayonara!