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Toss out your preconceptions. When it comes to cheese, white wine usually trumps red. By Heather John zesterdaily.com/dining/556-cheese-white-wine
From back to front:
Riopelle de L'isle (Que)
Comté (Fr)
Ossau-Iraty (Fr)
I'm starting to get into the cheeses although I still go with the safer bets (i.e. no pungent blues for me still!). When mentioned, I knew I wanted the Compté, and any triple cream cheeses always perks my interest. The third I asked our kind server, Philipo, to surprise me. It appears that every restaurant that I end up having a cheese plate always sends out the Ossau-Iraty, which I have found to be a very nice, nutty, sheep's milk cheese. The triple cream this time is a "raw" milk cheese, the Riopelle de L'isle, that was fresh, buttery and with hints of nuts and mushrooms. I loved how smooth it was on my thinly sliced toasts... Mmmm... especially when paired with some of the preserves. Crumbly mildly strong Compté is so snackably delicious that I almost forgot the delicious buttery (lightly) candied walnuts that were piled so neatly on my plate. No worries, I did finish everything... it was, splendid.
However, the best discovery of this course would have been the 30 year old Sherry that was recommended by Philipo, our attentive server for the entire evening. I'm not a normal fan of any Sherry, but found that it mellowed out these cheeses and made the whole pairing memorable.
These are pictures from my tour around the Wisconsin Countryside stopping at Various Cheesemaking facilities
Three varieties of cheese made by the best cheese-makers in Canada with walnuts, amber honey and pear compote.
Rather boring even though the plate was nicely dressed (ample toasts). I think I've been spoiled by cheese plates that aren't produced for mass enjoyment (aka filled with supermarket ready fare). Yawn.
Jess, the executive chef at Hedgebrook, making feta cheese from raw, unpasteurized goat milk! I was so excited to watch and be part of the process. (she milked the goats herself! )
At one time there were 30 cheese factories in Prince Edward County. Now there is just one- Black River Cheese. And the fresh curds are available on Tuesday and Thursday. Nothing like fresh curds squeaking in your teeth! We love them.
Got the image here:
www.kraftfoods.com/assets/recipe_images/Cheesy_Quesadilla...
Find my recipe here:
starvingstudentrecipes.blogspot.com/2009/10/cheese-quesad...
Cheese souffle công thức của Julia Child.
Xem công thức tại: cookandcraft52.wordpress.com/2013/05/30/cheese-souffle-co...
[En] Julia Child's cheese souffle.
For the recipe, please visit: cookandcraft52.wordpress.com/2013/05/30/cheese-souffle-co...
It's already a great poster, but the eyes and mouth that have been put on the cheese make it even better.
I tried to make the cheese even cheesier in Photoshop express on the iPhone. Let's see what binary makes of it.
Saganaki
(From Wikipedia)
Saganaki (Greek σαγανάκι) is a salty and aromatic cheese-based Greek appetizer of fried or broiled cheese.
The cheese used is usually Kefalograviera, Kasseri, or sheep milk Feta cheese.
In many United States and Canadian restaurants, after being fried, it is flambéed at the table (typically with a shout of "opa!") and the flames then extinguished with a squeeze of fresh lemon juice.