About.com Cheese

Thanksgiving Cheese Plates

Tue, 24 Nov 2009 21:30:51 +0000

As you do your shopping for Thanksgiving, don't forget that a cheese plate is an easy appetizer. Your local cheese shop can suggest some delicious types of cheese, or you can also follow this easy rule of thumb: buy at least 3 types of cheese, each one representing a different milk type (sheep, goat and cow) and/or each one representing a different texture (hard cheese, semi-hard cheese, soft cheese).

Before you shop, take a glance at these quick tips for making a cheese plate, which include suggestions for staying within your budget.

One way to stay within your budget is to display the cheese on a dish you already own. For ideas, check out these various types of plates and platters that work well for serving cheese.

Happy Thanksgiving, everyone!

Thanksgiving Cheese Plates originally appeared on About.com Cheese on Tuesday, November 24th, 2009 at 21:30:51.

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Cheese of the Week: Inverness

Fri, 20 Nov 2009 06:44:59 +0000

On a recent visit to San Francisco I stumbled upon this little cheese with big flavor. Inverness is made by Cowgirl Creamery and has the same luscious texture and attractive look that the rest of their cheeses do.

The cheese fooled me at first - I could have sworn there was some goat's milk in it - but Inverness is pure Jersey milk. The cheese is aged just three weeks and has a creamy texture and earthy, tangy flavor. This is a new cheese for Cowgirl Creamery and as far as I know, it's only available around San Francisco, so if you live in the Bay Area, take advantage of the opportunity to buy some.

Cheese of the Week: Inverness originally appeared on About.com Cheese on Friday, November 20th, 2009 at 06:44:59.

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Holiday Stuffing

Wed, 18 Nov 2009 00:07:21 +0000

Stuffing just might be my favorite part of the Thanksgiving meal. Comte Stuffing is the perfect type of stuffing to serve as a side dish at the holiday meal, especially if there will be vegetarians at the table. The stuffing contains Comte cheese, but only a little bit, so it's not too rich for the meal. Cheese melted over bread that's been flavored with herbs and mushrooms...what could be better?

Holiday Stuffing originally appeared on About.com Cheese on Wednesday, November 18th, 2009 at 00:07:21.

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Roasted Grapes and Blue Cheese

Mon, 16 Nov 2009 22:04:24 +0000

Roasted grapes? I know, I was skeptical too, but roasting grapes in the oven for an hour or so intensifies the sweet flavor and transforms them into an entirely different fruit. Adding a sprinkle of salt and herbs to the grapes gives them a little bit of a savory note and creates a unique appetizer when the grapes are paired with blue cheese. Roasted Grapes and Blue Cheese would be a great appetizer to try out for Thanksgiving.

Roasted Grapes and Blue Cheese originally appeared on About.com Cheese on Monday, November 16th, 2009 at 22:04:24.

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Cheese of the Week: Siltcoos

Fri, 13 Nov 2009 06:11:05 +0000

Siltcoos cheese is presumably named after Siltcoos Lake, the largest lake along the Oregon Coast. Not too far away is Rivers Edge Chevre, where a smallish herd of Alpine goats provides milk for delicious cheese like Siltcoos. As you can see, this round goat cheese is adorned with a swirling fern frond, which gives it a beautiful Pacific Northwest flair. Inside, the cheese is rich and creamy with a buttery flavor that varies from mild to slightly sharp.

Siltcoos and many other types of cheese made by Rivers Edge Chevre can be bought online or from various cheese shops in the Pacific Northwest.

Cheese of the Week: Siltcoos originally appeared on About.com Cheese on Friday, November 13th, 2009 at 06:11:05.

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A Peek Into The Life Of Parmigiano-Reggiano

Wed, 11 Nov 2009 06:13:44 +0000

This little video capturing a few moments in the life of a wheel of Parmigiano-Reggiano is both fascinating and moving. Yes, I know it's a video about cheese and most people are not moved by such a thing, but the love and care that still goes into a handmade product like Parmigiano-Reggiano is a beautiful thing to see. Plus, the Wally-E like machine flipping the wheels is pretty darn cool.

The video was posted by Essex Street Cheese, a small New York-based company that imports some of the best cheese you've ever tasted. The video is shot at a facility in Italy owned by the Cravero family who have been overseeing the "staggionatura" (cheese maturing) of Parmigiano-Reggiano since 1855.

A Peek Into The Life Of Parmigiano-Reggiano originally appeared on About.com Cheese on Wednesday, November 11th, 2009 at 06:13:44.

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Bulgur with Roasted Butternut Squash and Pecorino Romano

Mon, 09 Nov 2009 06:00:45 +0000

You know that saying, a spoonful of sugar helps the medicine go down? Well, for me, cheese is the equivalent of that sugar when it comes to a vegetable like squash. I have a long history of trying to like squash (except for when I was a kid and I didn't try at all - I simply didn't like it). I do love this recipe for Bulgur with Roasted Butternut Squash, however, because it is loaded with Pecorino Romano cheese. The salty, rich flavor of pecorino cheese turns squash into something I really like. This is a hearty but healthy autumn dish and would also make a great side for Thanksgiving, especially if you're going to have vegetarians at the table.

Bulgur with Roasted Butternut Squash and Pecorino Romano originally appeared on About.com Cheese on Monday, November 9th, 2009 at 06:00:45.

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Cheese of the Week: The Cultured Way Yogurt Cheese

Fri, 06 Nov 2009 06:00:32 +0000

I am very skeptical of any cheese not made in the traditional way cheese is usually made. For a long time, this skepticism kept me from trying yogurt cheese. I like yogurt. I like cheese. But yogurt cheese? As a lactose-lovin' gal, I just didn't see the point. Especially since many regular types of cheese are lower in lactose than you think.

But when I tried The Cultured Way yogurt cheese, I have to say I was pleasantly surprised. The texture is creamy and the flavor is pleasant and slightly tangy. If you're a cheese lover who is trying to avoid lactose or high sodium, yogurt cheese can be a good lactose free cheese alternative.

The Cultured Way sells yogurt cheese in four flavors: original, tomato and basil, jalepeno and fiesta pepper.

Cheese of the Week: The Cultured Way Yogurt Cheese originally appeared on About.com Cheese on Friday, November 6th, 2009 at 06:00:32.

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Potato and Fennel Gratin

Tue, 03 Nov 2009 14:12:58 +0000

Au gratin refers to browned crust on top a dish, usually achieved by adding a layer cheese that is baked or broiled into crispy perfection. Pure genius, if you ask me. Potatoes are the most common vegetable cooked au gratin and I didn't want to mess with a proven recipe too much, however, adding a little bit of fennel to this Potato and Fennel Gratin added a subtle but lovely flavor. I used the mild but supremely versatile cheese Monterey Jack, but I think a more flavorful cheese like gruyere or comte would be even better. This gratin would make a good side dish for Thanksgiving or any other winter meal.

Potato and Fennel Gratin originally appeared on About.com Cheese on Tuesday, November 3rd, 2009 at 14:12:58.

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Cheese of the Week: Azeitao

Fri, 30 Oct 2009 18:04:53 +0000

Azeitao is an incredibly unique cheese. Not just because you can sometimes eat it with a spoon but also because of an intensely grassy, nutty flavor with tangy, slightly bitter finish. If you're looking for a full-flavored cheese, Azeitao usually fits the bill. Sometimes, the cheese is so runny you can scoop it out of the rind with a spoon. Other times it's firmer, but still has a soft, sticky texture.

Unlike many types of cheese that are thickened with animal rennet, Azeitao is thickened with plant rennet from the cardoon thistle.

If you can find this Portuguese cheese, it's worth a sample. Try pairing it with Hefeweizen or a crisp white wine.

Cheese of the Week: Azeitao originally appeared on About.com Cheese on Friday, October 30th, 2009 at 18:04:53.

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