If you are serving cheese to guests you likely want to make sure that you are making the most of those cheeses by serving them with the appropriate beverages and foods. There are many different ways that you can pair beverages and cheeses although the guidelines about which foods to serve can be somewhat harder to find. A commonly accepted rule of thumb is to pair a cheese with food and wine that comes from the same area where that cheese was made. Here is a look at some different ways that you can pair foods and beverages with cheeses and some suggestions for commonly served cheeses as well.
Cheddar Cheese
Cheddar cheeses can be interesting to deal with. Many people are familiar with this cheese but may not be aware of the changes that it undergoes as it ages. A young, unripe Cheddar will be very different than Cheddar cheese that has aged for several years. Even Cheddars that have aged for many years will be different than cheeses that have only been aging for a year or two.
Cheddar cheese is very versatile and can be served with many different foods. Everything from breads and meats to fruits can be served with Cheddars. You may want to be careful not to overload your guests’ taste buds. If you will be serving very flavorful aged Cheddar cheese you may want to serve it with food such as breads and crackers. Younger Cheddar cheese will work better with meat and fruit as the different flavors will offset each other quite nicely.
When serving wine with Cheddar cheese, you may want to serve a white wine with younger Cheddar. Good choices include Champagne and Chardonnay. Look for wines that have crisp acidity and a lighter weight to them. Aged Cheddars will do well with a red wine such as a Cabernet, or a red or white Rioja from Spain. If you love white wine, a Sauvignon Blanc will work well with aged Cheddar.
Mozzarella
Mozzarella can have a flavor that is softer and more delicate than Cheddar and would call for a different choice of wine and food. Because Mozzarella was originally Italian, good choices would include foods that also come from Italy. Fresh tomatoes served with fresh basil can be a great option to serve alongside Mozzarella. A salty meat such as prosciutto would also work well to accompany Mozzarella. An Italian wine such as a Reserva Chianti is a great choice to serve with Mozzarella. If you are not a fan of Chianti, you may also want to try Sangiovese, another Italian wine with a great amount of flavor.
Gouda
Gouda is a cheese that many people may not be familiar. Once they try it, this cheese’s flavor makes it extremely popular and it has a very loyal following. Its mild, nutty flavor and soft texture make it a fantastic choice to serve with fresh fruit and crackers. Try slices of apples or pears and other fruits such as grapes. Citrus fruit is not a good idea since the acidity can be a problem. You may find that smoked Gouda may taste better with a different selection of food and wine. Wines that work well with Gouda include Riesling and Champagne.
As you can see, different cheeses call for different food and beverages to bring out their best qualities. Serving a selection of different cheeses may call for the serving of different wines or beers in order for your guests to truly experience cheese at its best.
-Written by Lisa Longworth
Monday, August 30, 2010
Saturday, August 28, 2010
How to Set Up A Cheese Tasting that Will Showcase Your Favorite Cheeses
A cheese tasting can be a phenomenal way to get together with friends and family and experience your favorite cheeses. There are many different ways that you can organize a cheese tasting and any one of these can help you create a fun experience for your guests. All cheese tastings are essentially very similar. Guests will sample cheeses that you provide for them and accompany them with other foods and beverages that will bring out the best qualities in the cheeses that you are serving. It is simply the choice of the cheeses and the accompanying foods and beverages that will change from tasting to tasting.
Which Cheeses To Serve?
There are so many different cheeses available that the choice can be overwhelming for many people. Therefore, it can help to make a few basic decisions before you go shopping. You may want to think about how many cheeses you want to serve. A smaller cheese tasting can be a great idea especially if it is your first time hosting one of these events. A larger cheese tasting can be fun but it may be something that you may want to host with friends rather than purchasing all of the cheeses and drinks yourself.
Traditional cheese tastings often called for the host to serve a soft cheese, a semi-hard cheese and a firm cheese. This allowed guests to compare the different firmness levels and flavors that these cheeses would display. The cheeses were often accompanied by beverages such as wines and beers that could bring out different qualities in the cheeses being served.
Why Not Showcase A Single Cheese?
One excellent idea for a cheese tasting is to showcase a single cheese or variety of cheese. A good example would be a cheese tasting featuring different Cheddars. As Cheddar cheese ages, its flavor and texture undergoes a radical change. You could look at serving younger, mild Cheddar that has been aged for several months alongside Sharp or Extra Sharp Cheddars that have been aging for a much longer period of time. Guests will be able to see the progression in taste and texture. You can also consider offsetting this with flavored Cheddars or smoked Cheddar cheese.
Gouda is another cheese that can be the centerpiece of a great single cheese tasting. You can serve younger Gouda as well as one that has been aged. Smoked Gouda can also help you show your guests the range and complexity in flavors that this cheese displays. Many people have never tried aged Gouda or Gouda that has been smoked so this may be something that they will really enjoy.
How Much Cheese Should You Serve?
Figuring out how much cheese to serve your guests can be difficult. There are a few factors that you need to consider. They are:
• When the cheese will be served (you will need less cheese if it is a dessert course or if you are serving other food with the cheese)
• How many guests you are expecting
If you are presenting the cheese tasting as a dessert course or an appetizer, you will need less cheese than if it is the main event. If you are serving the cheeses as part of a larger meal you will generally be safe if you purchase between one and two ounces per person. This will generally double to two to four ounces per person if the cheese tasting is not attached to a meal or if you are only serving a light meal with your cheese.
Cheese tastings are rapidly becoming popular again especially now that there are so many amazing cheeses to experience.
-Written by Lisa Longworth
Which Cheeses To Serve?
There are so many different cheeses available that the choice can be overwhelming for many people. Therefore, it can help to make a few basic decisions before you go shopping. You may want to think about how many cheeses you want to serve. A smaller cheese tasting can be a great idea especially if it is your first time hosting one of these events. A larger cheese tasting can be fun but it may be something that you may want to host with friends rather than purchasing all of the cheeses and drinks yourself.
Traditional cheese tastings often called for the host to serve a soft cheese, a semi-hard cheese and a firm cheese. This allowed guests to compare the different firmness levels and flavors that these cheeses would display. The cheeses were often accompanied by beverages such as wines and beers that could bring out different qualities in the cheeses being served.
Why Not Showcase A Single Cheese?
One excellent idea for a cheese tasting is to showcase a single cheese or variety of cheese. A good example would be a cheese tasting featuring different Cheddars. As Cheddar cheese ages, its flavor and texture undergoes a radical change. You could look at serving younger, mild Cheddar that has been aged for several months alongside Sharp or Extra Sharp Cheddars that have been aging for a much longer period of time. Guests will be able to see the progression in taste and texture. You can also consider offsetting this with flavored Cheddars or smoked Cheddar cheese.
Gouda is another cheese that can be the centerpiece of a great single cheese tasting. You can serve younger Gouda as well as one that has been aged. Smoked Gouda can also help you show your guests the range and complexity in flavors that this cheese displays. Many people have never tried aged Gouda or Gouda that has been smoked so this may be something that they will really enjoy.
How Much Cheese Should You Serve?
Figuring out how much cheese to serve your guests can be difficult. There are a few factors that you need to consider. They are:
• When the cheese will be served (you will need less cheese if it is a dessert course or if you are serving other food with the cheese)
• How many guests you are expecting
If you are presenting the cheese tasting as a dessert course or an appetizer, you will need less cheese than if it is the main event. If you are serving the cheeses as part of a larger meal you will generally be safe if you purchase between one and two ounces per person. This will generally double to two to four ounces per person if the cheese tasting is not attached to a meal or if you are only serving a light meal with your cheese.
Cheese tastings are rapidly becoming popular again especially now that there are so many amazing cheeses to experience.
-Written by Lisa Longworth
Thursday, August 26, 2010
Cheeses that fit your Fondue Parties
For me, there’s nothing more fun than enjoying a hot pot of fondue with friends and loved ones. This Swiss communal dish was and is still popular during cocktails parties and gatherings.
Traditional fondue is made with melted cheese and some wine however, the use of various ingredients like chocolate and fruit purees are widely accepted. A fondue set consist of long forks for dipping, an earthen pot called caquelon, and a burner to keep the mixture melted – after all, the word fondue was derived from a French word meaning “melted”. Almost anything can be dipped in a fondue but most enthusiasts prefer plain bread or some fruits.
Choosing the right ingredients is very important when it comes to fondue making; nevertheless, one should not be discouraged to experiment. Your choice of cheese and wines will decide the outcome of your dish.
Dips – Hard bread cut into cubes is the classic dip for this although you can use other ingredients like boiled shrimp, cooked chicken, fried potatoes, blanched asparagus spears, grilled mushrooms, granny smith apples, pears, cheese curds, Mozzarella cubes, blanched broccoli and a whole lot more.
Cheese – Using quality cheeses is a must when doing fondue. Swiss cheese is used traditionally but almost all types of cheese can be added. Cheddar cheese for instance, adds some sharpness to the flavour.
Wines – Wine greatly contributes to the end flavour of your fondue. It is best to use wines that have a robust, citrusy taste to balance the creaminess of the cheese. Never use cooking wines for fondue since these tend to be very potent and lack that fruity aroma.
The recipe below is very basic and will work well as a base recipe so it is meant to be altered and experimented with. Adding a few herbs and different types of cheeses will surely improve the outcome and could lead to a best-selling recipe.
Ingredients:
3 Tbps butter, unsalted
3/4 cup shallots, minced
1/4 teaspoon sugar
1 1/2 cups dry white wine
2 teaspoons kirsch or cognac
1 Tablespoon corn starch
2 cups Swiss cheese, coarsely grated
2 cups Gouda cheese, coarsely grated
salt
white pepper
nutmeg
1. Melt the butter in a sauce pan over medium heat. Add the shallots and sugar; sauté until shallots are caramelized usually about 10 minutes.
2. Add the wine to the pot and bring just to a simmer over medium heat.
3. Stir in the kirsch. This should barely simmer, but must be hot enough for the cheese to melt properly. If bubbles break the surface, then that’s a good indication of just the right heat.
4. Place the shredded Swiss cheese, Gouda cheese and cornstarch in a sealable plastic bag. Evenly coat the cheese with the cornstarch.
5. Add the cheese to the wine mixture, incorporating it gradually. Add ½ cup at a time, stirring until the cheese melts and is smooth before adding more.
6. Season with salt, white pepper and nutmeg then taste and add additional seasonings if needed.
7. Transfer the cheese mixture to a fondue pot.
No matter what type of concoction or combination you create; one thing is for sure... Fondue will always be the perfect finale to any house party.
-Written by Gab Castellano
Traditional fondue is made with melted cheese and some wine however, the use of various ingredients like chocolate and fruit purees are widely accepted. A fondue set consist of long forks for dipping, an earthen pot called caquelon, and a burner to keep the mixture melted – after all, the word fondue was derived from a French word meaning “melted”. Almost anything can be dipped in a fondue but most enthusiasts prefer plain bread or some fruits.
Choosing the right ingredients is very important when it comes to fondue making; nevertheless, one should not be discouraged to experiment. Your choice of cheese and wines will decide the outcome of your dish.
Dips – Hard bread cut into cubes is the classic dip for this although you can use other ingredients like boiled shrimp, cooked chicken, fried potatoes, blanched asparagus spears, grilled mushrooms, granny smith apples, pears, cheese curds, Mozzarella cubes, blanched broccoli and a whole lot more.
Cheese – Using quality cheeses is a must when doing fondue. Swiss cheese is used traditionally but almost all types of cheese can be added. Cheddar cheese for instance, adds some sharpness to the flavour.
Wines – Wine greatly contributes to the end flavour of your fondue. It is best to use wines that have a robust, citrusy taste to balance the creaminess of the cheese. Never use cooking wines for fondue since these tend to be very potent and lack that fruity aroma.
The recipe below is very basic and will work well as a base recipe so it is meant to be altered and experimented with. Adding a few herbs and different types of cheeses will surely improve the outcome and could lead to a best-selling recipe.
Ingredients:
3 Tbps butter, unsalted
3/4 cup shallots, minced
1/4 teaspoon sugar
1 1/2 cups dry white wine
2 teaspoons kirsch or cognac
1 Tablespoon corn starch
2 cups Swiss cheese, coarsely grated
2 cups Gouda cheese, coarsely grated
salt
white pepper
nutmeg
1. Melt the butter in a sauce pan over medium heat. Add the shallots and sugar; sauté until shallots are caramelized usually about 10 minutes.
2. Add the wine to the pot and bring just to a simmer over medium heat.
3. Stir in the kirsch. This should barely simmer, but must be hot enough for the cheese to melt properly. If bubbles break the surface, then that’s a good indication of just the right heat.
4. Place the shredded Swiss cheese, Gouda cheese and cornstarch in a sealable plastic bag. Evenly coat the cheese with the cornstarch.
5. Add the cheese to the wine mixture, incorporating it gradually. Add ½ cup at a time, stirring until the cheese melts and is smooth before adding more.
6. Season with salt, white pepper and nutmeg then taste and add additional seasonings if needed.
7. Transfer the cheese mixture to a fondue pot.
No matter what type of concoction or combination you create; one thing is for sure... Fondue will always be the perfect finale to any house party.
-Written by Gab Castellano
Tuesday, August 24, 2010
Why Different Cheeses Have Different Textures
If you have spent time looking over a cheese counter or have had the opportunity to sample different cheeses, you will notice that the textures can vary a lot from one cheese to the next. Some cheeses are extremely runny while others are very firm and hard. Some may crumble when they are cut and others can be cut into even slices that are great for serving. It can be hard to understand why many cheeses have different textures since they are all, more or less, made from the same general ingredients.
All cheese begins with a base of milk. This may be milk that is harvested from cows, sheep or even goats. The milk that is used can affect the flavor, but does it also affect the texture? The fact is that there are many factors that can affect the texture of a cheese. Some of the factors that can affect a cheese’s texture include:
• The diet of the animal that produced the milk
• Whether that milk was then pasteurized
• The butterfat content in the milk
• The agent that was used to curdle the milk
• The production techniques used to make the cheese
• How long the cheese was aged
Many of the production methods used to produce Cheddar cheese and other cheeses can affect the texture because they force moisture out of the cheese curds. This dries the cheese out and causes it to become much firmer. With Cheddars, the process of cutting the curds, stacking them and pressing them forces a great deal of moisture out, causing a very firm texture. As these cheeses are then aged, they continue to become firmer, giving rise to different textures within the same kind of cheese.
When Mozzarella cheeses are produced, the curds are stretched and this radically changes the texture of the cheese itself. You can see how this alters the texture of the cheese by stretching your own Mozzarella at home, using a stretching kit and Mozzarella curd. This can be a really fun way to experiment with changing the textures of your own cheeses.
Aging or ripening can radically alter the texture of any cheese. Harder cheeses such as Cheddars will often start out with very rubbery curds that will firm up and grow harder as they age. Soft cheeses that have not had any chance to ripen will be almost gel-like when they are very new. As they age they will firm up but will still be much softer than a cheese such as a block of Cheddar or Parmesan would be.
When a cheese ages, the milk fat in the cheese continues to break down due to the presence of bacteria and microorganisms that are present in the cheese. This break down of milk fat into amino acids and other compounds is what gives some cheeses such as Parmesan their almost crunchy texture.
As you can see, many things can radically affect the texture of any cheese. This is one reason why exploring the world of cheese is so fantastic. You can experience the range of tastes and textures within your own favorite cheese and there is always something new to surprise you and your taste buds.
-Written by Lisa Longworth
All cheese begins with a base of milk. This may be milk that is harvested from cows, sheep or even goats. The milk that is used can affect the flavor, but does it also affect the texture? The fact is that there are many factors that can affect the texture of a cheese. Some of the factors that can affect a cheese’s texture include:
• The diet of the animal that produced the milk
• Whether that milk was then pasteurized
• The butterfat content in the milk
• The agent that was used to curdle the milk
• The production techniques used to make the cheese
• How long the cheese was aged
Many of the production methods used to produce Cheddar cheese and other cheeses can affect the texture because they force moisture out of the cheese curds. This dries the cheese out and causes it to become much firmer. With Cheddars, the process of cutting the curds, stacking them and pressing them forces a great deal of moisture out, causing a very firm texture. As these cheeses are then aged, they continue to become firmer, giving rise to different textures within the same kind of cheese.
When Mozzarella cheeses are produced, the curds are stretched and this radically changes the texture of the cheese itself. You can see how this alters the texture of the cheese by stretching your own Mozzarella at home, using a stretching kit and Mozzarella curd. This can be a really fun way to experiment with changing the textures of your own cheeses.
Aging or ripening can radically alter the texture of any cheese. Harder cheeses such as Cheddars will often start out with very rubbery curds that will firm up and grow harder as they age. Soft cheeses that have not had any chance to ripen will be almost gel-like when they are very new. As they age they will firm up but will still be much softer than a cheese such as a block of Cheddar or Parmesan would be.
When a cheese ages, the milk fat in the cheese continues to break down due to the presence of bacteria and microorganisms that are present in the cheese. This break down of milk fat into amino acids and other compounds is what gives some cheeses such as Parmesan their almost crunchy texture.
As you can see, many things can radically affect the texture of any cheese. This is one reason why exploring the world of cheese is so fantastic. You can experience the range of tastes and textures within your own favorite cheese and there is always something new to surprise you and your taste buds.
-Written by Lisa Longworth
Sunday, August 22, 2010
How To Make Traditional Cheddar Dishes More Exciting
Anyone who loves cooking will look for ways to reinvent traditional recipes in order to bring them up to date or make them more appealing to their friends and families. There are many ways that you can perform recipe makeovers and use simple changes to put a whole new spin on them.
The advantage to cooking with Cheddars is that they all react well to cooking. Some premium aged Cheddar cheeses may be better served alone because of their rich taste but the texture of the cheese will not become grainy or gritty when it is cooked like some other cheeses may when they are exposed to heat.
Using Older Cheddars
If you are used to cooking many of your dishes with mild or even medium Cheddars, one of the easiest ways to up the excitement factor is through the use of an aged Cheddar cheese. As Cheddar ages it develops a richer, sharper flavor that can really add extra zip to your favorite dishes. Think how flavorful and rich something as simple as Macaroni and Cheese can taste when you switch out a mild three to six month old cheese with a Cheddar that is two or three years old. The added flavor may be just what you need to bring new life back to this traditional comfort food.
Using Flavored Cheddars
Many Cheddars have had herbs or other flavorings added to them. Cheddar cheeses such as Horseradish Cheddar, Jalapeno Cheddar or Garlic Cheddar can add extra dimension to any dish that it is used in. Consider making a rich Cheddar sauce for vegetables or meat dishes but using flavored Cheddar instead. Garlic Cheddar in particular will work well with a wide variety of different foods. Jalapeno Cheddar may work better for dishes where you want a little added heat and Horseradish Cheddar may work very well if served on dishes alongside beef, as horseradish is a condiment that many people feel enhances the flavor of the beef.
Smoked Cheddar can be a fantastic addition to any recipe. Unlike other Cheddars it does not have any herbs or seasonings added to the cheese itself. Instead, the cheese is exposed to smoke such as that produced by Maple wood. The smoke darkens the outside of the cheese and adds a beautiful taste that everyone should experience if they have the chance. Because the smoking can alter the taste you may want to try using smoked cheese when you are making foods for people who do not like a sharper, older Cheddar cheese.
Use A Blend Of Cheeses
Using a blend of different cheeses can also help to add extra dimension to a cheese dish. Consider using mild or sharp Cheddar rather than one that is extra-sharp as you want to ensure that the flavor of the Cheddar will not overwhelm the taste of the other cheeses you are using. Some excellent cheeses that work well with Cheddar include Mozzarella, Provolone or Colby Jack. By experimenting with different cheese combinations you will rapidly learn which will work best with the different meals that you are trying to change.
-Written by Lisa Longworth
The advantage to cooking with Cheddars is that they all react well to cooking. Some premium aged Cheddar cheeses may be better served alone because of their rich taste but the texture of the cheese will not become grainy or gritty when it is cooked like some other cheeses may when they are exposed to heat.
Using Older Cheddars
If you are used to cooking many of your dishes with mild or even medium Cheddars, one of the easiest ways to up the excitement factor is through the use of an aged Cheddar cheese. As Cheddar ages it develops a richer, sharper flavor that can really add extra zip to your favorite dishes. Think how flavorful and rich something as simple as Macaroni and Cheese can taste when you switch out a mild three to six month old cheese with a Cheddar that is two or three years old. The added flavor may be just what you need to bring new life back to this traditional comfort food.
Using Flavored Cheddars
Many Cheddars have had herbs or other flavorings added to them. Cheddar cheeses such as Horseradish Cheddar, Jalapeno Cheddar or Garlic Cheddar can add extra dimension to any dish that it is used in. Consider making a rich Cheddar sauce for vegetables or meat dishes but using flavored Cheddar instead. Garlic Cheddar in particular will work well with a wide variety of different foods. Jalapeno Cheddar may work better for dishes where you want a little added heat and Horseradish Cheddar may work very well if served on dishes alongside beef, as horseradish is a condiment that many people feel enhances the flavor of the beef.
Smoked Cheddar can be a fantastic addition to any recipe. Unlike other Cheddars it does not have any herbs or seasonings added to the cheese itself. Instead, the cheese is exposed to smoke such as that produced by Maple wood. The smoke darkens the outside of the cheese and adds a beautiful taste that everyone should experience if they have the chance. Because the smoking can alter the taste you may want to try using smoked cheese when you are making foods for people who do not like a sharper, older Cheddar cheese.
Use A Blend Of Cheeses
Using a blend of different cheeses can also help to add extra dimension to a cheese dish. Consider using mild or sharp Cheddar rather than one that is extra-sharp as you want to ensure that the flavor of the Cheddar will not overwhelm the taste of the other cheeses you are using. Some excellent cheeses that work well with Cheddar include Mozzarella, Provolone or Colby Jack. By experimenting with different cheese combinations you will rapidly learn which will work best with the different meals that you are trying to change.
-Written by Lisa Longworth
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