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Provolone Cheese 27 Jul 2022 1:00 AM (2 years ago)

Provolone is the beautiful cheese you often see strung up with twine and hung from the ceiling of Italian food shops. But what is it? Imagine Mozzarella – with a much fuller flavour.

Like Mozzarella, Provolone comes from the family of pasta filata cheeses. Italian for “spun paste,” pasta filata cheeses are pulled-curd cheeses mixed with heated whey, then kneaded and stretched to a wonderfully pliable consistency.

So what makes Provolone different from other pasta filata cheeses like Mozzarella or Caciocavallo? Ageing ability.

Moulded into fanciful shapes, wrapped up in cords, and hung to ripen, Provolone develops an oily, golden brown rind. As it ages, the cheese becomes richer in yellow colour, firmer in texture, and more pronounced in flavour.

Provolone varieties

Despite its Southern Italian origins, versions of Provolone are made in several countries throughout the world, including the U.S. and Japan. However, the main production areas for Provolone remain in Italy, particularly, the Northern Italian regions of Lombardy, Veneto, Emilia-Romagna, and the province of Trento.

In these regions, there are 13 certified cheese producers crafting the authentic D.O.P. (Denominazione di Origine Protetta) label Provolone. Known as Provolone Valpadana, this traditional cow’s milk cheese is made in two distinct varieties:

Dolce provolone (mild):

This delicately flavoured Provolone is made with calf’s rennet and aged no longer than two to three months. Dolce has a creamy, milky taste and a smooth, semi-soft texture. Forms of dolce Provolone are relatively small, weighing in at a maximum of 12 pounds.

Piccante provolone (sharp):

Made with goat’s and/or lamb’s rennet, the ageing process for piccante Provolone ranges from a minimum of three months to more than one year. This cheese is drier, sharper, and stronger than the dolce, so it’s best enjoyed for dessert, cooking, and grating. Forms of Provolone piccante can be as large as 200 pounds.

Both dolce and piccante Provolone come in smoked versions. These cheeses have a light, but distinctively smokier aroma and flavour.

Provolone buying tips

Provolone is widely available year-round at many supermarkets and specialist cheese shops. A squat pear shaped Provolone is the most common and recognisable, but forms of Provolone are made in many shapes, including:

• Melon/pear shaped: called “Mandarino,” “Mandarone,” or “Provoletta”
• Sausage shaped: called “Pancetta,” “Pancettone,” or “Salamino”
• Truncated cone shaped: called “Gigante,” “Gigantino,” or “Gigantone”
• Bottle shaped: called “Fiaschetta”

Provolone cheese slices are also becoming increasingly popular, offering a convenient alternative to traditional forms.

Where to buy provolone cheese in the UK

Good provolone can be tricky to find in the UK. Pre-packed, sliced provolone is becoming more common in UK supermarkets.

But a big part of what we love about provolone, is the amazing shapes it comes in. And for that, you’ll need to find a specialist cheese shop, or you may find an Italian deli which stocks them, if you’re lucky.

Typically, you’ll also get much better quality cheese from a cheesemonger, so it’s work the effort finding a good one locally if you can.

Alternatively, there are now some great online cheese shops.

How to store provolone

Once home, tightly wrap your Provolone in plastic and refrigerate. The mild, semi-soft variety will keep for about two weeks. Aged provolone can be stored four weeks or even longer.

How to serve provolone

Both varieties of Provolone are perfect with cocktails and antipasto. Serve the cheese with Italian salamis, peppers, olives, nuts, pears, figs, and wedges of fresh melon for an easy, elegant appetizer.

At the everyday table, Provolone is right at home with a loaf of Italian bread. Drizzle the dolce with a little oil, salt, pepper and freshly torn herbs. Or complement your piccante Provolone with a few curls of fresh butter.

Provolone is also a great melting cheese. Use it when you want a little more “zing” than your usual mozzarella. Melt slices of Provolone onto grilled burgers or shred and bake into stuffed shells, lasagne, and casseroles.

Like Parmesan, aged Provolone is great to have on hand for sprinkling over finished recipes. Freshly grate your Provolone and use it as a topping for pizza, bruschetta, pasta dishes, salads, and soups.

Pairing provolone with wine

As a general rule, the stronger the cheese, the stronger the wine. Pair your mild Provolone with similarly young wines. Try fruity varieties like Sauvignon Blanc, Beaujolais, Novello, or Barbera.

To fully appreciate the qualities of an aged Provolone, pair it with older, more structured wines such as Amarone, Valpolicella, Sangiovese, Nebbiolo, or Barbaresco. Sharper Provolone also tastes great alongside a pint of hearty ale. Salute!

Provolone FAQs

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Cheese Online: The Future for Cheese Makers 1 Mar 2012 3:00 PM (13 years ago)

It is a little known fact that cheese has been around for thousands of years; archaeologists have even discovered cheese jars dating back to 6000BC, with cheese murals even found painted upon the tombs of ancient Egyptians. It is thought that cheese was popular in the Middle East around this time due to the simple fact that the foodstuff could be easily stored and transported when the need to move was a constant possibility. Yet, after thousands of years of craft and cultivation, artisan cheese is a relatively underappreciated food product that is only understood and appreciated by a chosen few. However, thanks to the hard work of a few selected cheese makers in Britain, that is all about to change.

Now more than ever, with the invention of the internet, ordering cheese online is hassle free and can be delivered straight to your door. With a recent survey discovering that up 67% of people have ordered food online, there’s no wonder that modern artisan cheese makers are getting in on the act. The advantages of ordering your food online are immense, not only does it save you time and effort, but also ordering your cheese online could actually save you money. With a greater range of products available, anyone buying cheese boxes online possesses the luxury of being able to browse from one website to another with a flick of the wrist. With these benefits in mind, more and more people are buying online cheese made from the noble artisan cheese makers of Britain. Bought for a variety of reasons including parties, receptions and social gatherings, there isn’t cheese hamper out there, which won’t suit an occasion.

One such cheese maker enjoying the benefits of online ordering is Iain Mellis. With over thirty years experience in the cheese making industry, Iain is a master of his craft and his name holds great respect among the food industry and cheese enthusiasts alike. Working his art in the cool regions of Scotland, using only the finest ingredients, his high quality cheese was only originally available from his shop in Edinburgh. Now, thanks to the revolution of the internet, some of the finest and most popular cheeses in Scotland can be delivered right to your door.

Which Cheeses Can Be Found Online?

Despite this revolution of availability, did you know that up to 60% of cheese bought in the United Kingdom can still only be bought online?

One such rarity is the Grimbister Farm Cheese. Made on the Orkney Islands, one of the most northern regions of the United Kingdom, Grimbister is a high quality cheese whose recipe has been passed down throughout generations of farmers. Located just outside of Kirkwell, using unpasteurised milk from the farms own Fresian cattle, the traditionally hard highland cheese offers a delicious, crumbling yet moist ensemble of texture and taste.

Of course, if you prefer the one many delights of English cheese, Colston Basset’s Blue Stilton is probably the quality cheese that you were looking for. Found in the county of Nottinghamshire (one of only three counties where Stilton can be legally produced), Colston Basset is considered one of the most premium Stilton cheeses in the United Kingdom. Taking immense time, effort and pride in producing their cheese, Colston Basset Stilton offers a taste like no other. The favourite cheese of writer, George Orwell, Stilton is of creamy texture and powerful taste, leaving a mellow and aromatic after touch.

Another advantage of buying your cheese online is that not only are you able to browse cheese by country, but if you so wish, you can also search cheese quite easily by region. One such fine example of regional produce is Montgomery’s of Yeovil Classic Cheddar. Located in the tranquil county of Somerset, Montgomery’s offer some of the finest handmade cheeses in the country. With over seventy years of experience in cheese making, their classic cheddar is a rich palate of texture and taste that can now be enjoyed by anyone with an internet connection.

With all the possibilities of the internet now at hand, there really is no reason why some of the best artisan cheeses can’t be enjoyed by anyone in the country.

The post Cheese Online: The Future for Cheese Makers appeared first on I Love Cheese.

Don’t Throw That Parmesan Rind Away 11 Oct 2011 3:00 PM (13 years ago)

Rack upon rack of golden wheels of Parmigiano Reggiano is one of the iconic images of Italy’s contribution to great food . The cheese, which originates from the region of Emilia Romagna, is rightly celebrated for its versatility – as a garnish when grated over a steaming bowl of pasta, as a star turn on an antipasto or cheese board, its salty sweetness more than holding its own against more robust meats or blue cheeses, or incorporated in a salad, its characteristics contrasting beautifully with summer fruits such as peach or pear.

Symbolic of the cheese is the stencilling around the circumference of the skin, line after line of the dotted vertical inscription ‘Parmigiano Reggiano’ proclaiming it to be the authentic product emanating from the consorzio (manufacturers’ association), and protected under European law.

All too often it is this part of the cheese that ends up in the refuse, unwanted and unloved, sharing its final moments with the rest of the bin liner’s contents. But it doesn’t have to be this way because the skin, sometimes referred to as the rind, still has much to contribute to a great many dishes if only the thrifty cook would give it the chance to display its qualities.

Take, for example, a suitably comforting autumnal or winter braise. Along with whatever the cook adds in terms of herbs or spices and stock, the cooking liquor will need some seasoning to lift the dish to a new level. The obvious answer is to reach for the salt and pepper, but it should be remembered that there is plenty of sodium residing within the skin of the Parmigiano – and a milky, subtle dose of sodium at that, which cannot be achieved with a few simple twists of the grinder.

Unique qualities

So what to do with it? Simple – just let the piece slip into the liquid, allowing it to bathe and release its unique qualities. The heat will suck up and absorb those qualities, and when the braise has reduced to perfection both in terms of texture and taste, it is then a simple case of fishing out what remains of the parmigiano skin.

The same approach can be used when making a sauce to accompany broccoli and orecchiette. One of the great aspects of the dish is that no part of the vegetable goes to waste. Once the florets have been removed and reserved for immersing in the boiling pasta water when the time comes to finish off the dish, the stalk is placed on the cutting board and finely chopped. The stalk is then combined with some chilli, anchovies and a clove or two of chopped garlic. This mix is then sautéed for a minute or two in a skillet before adding a half inch or so of water. This will help create a wonderful sauce that will bring the various elements of the dish together.

Bubbling liquor

It is at this point that the parmesan skin comes into play – just sit it in the centre of the bubbling liquor and allow it to infuse its salty deliciousness into the rest of the sauce’s constituent parts. In these times of austerity, what can be better than humble ingredients such as Parmigiano rind and a broccoli stalk combining with such devastating effect? You will find that this is very much reflected on the palate when sampling the finished dish.

As well as having much to contribute in terms of taste, the Parmigiano skin can also contribute to the visual impact of a dish, simply by placing it in the centre of, say an antipasto or cheese course. The iconic stencilling will act as a signpost to the quality of the plated products on offer. It can literally be a conversation piece, providing any proud host with the opportunity to educate their guests to what those stencilled letters mean in terms of the Italian table and, thereby, helping spread the message as wide as possible as to the characteristics and qualities of the cheese.

Whatever use a cook puts their Parmigiano skin to, sadly at the end of the cooking process, it has to be consigned to the refuse. However, there should be no guilt attached to flipping open the pedal bin because the cook has utilised the product to the full. Remember, too, that the end of one piece of Parmigiano is the signal to go out and purchase another.

This investment, multiplied by thousands upon thousands of households around the world, is the lifeblood of the artisans whose job it is to produce the cheese and safeguard its integrity. It will also ensure that generations of food lovers to come will not be denied the opportunity to sample its sensational taste.

The post Don’t Throw That Parmesan Rind Away appeared first on I Love Cheese.

Imported Cheeses: Have You Tried These? 13 May 2010 3:00 PM (14 years ago)

Yes, we are more aware of our carbon footprints, and the environmental cost of importing/exporting goods, but…we have become used to having so many choices and are still buying things we probably shouldn’t.

In that vein: have you tried any of these imported cheeses? We have sampled a few slightly different imported cheeses for your delectation and debate.

French Cheeses

Starting with the closest ‘foreign’ producer of cheeses imported to the UK, the following is a summary of the ones we’ve tried.

Banon

We loved the creamy woody flavour of this one! Banon has a soft texture and a gentle, but earthy and slightly nutty, aroma.

Banon is named after its village of origin. First produced in 1270 it is made from unprocessed cow’s milk and moulded by hand before the first 5-day maturing process begins. Following this pre-maturing stage, Banon was traditionally wrapped in dried chestnut leaves to continue maturing for another 14 days.

Boulette d’Avesnes

Shaped into conical parcels, this cheese from the village of Avesnes near the Belgian border has the worrying nickname of ‘The Devil’s Suppository’. If you don’t mind that, and enjoy cheese with a pungent smell and strong spicy taste, you’ll love it!

Made from the damaged whey of curd that is then mashed with herbs and spices, washed weekly with beer and matured for 2-4 months, Boulette d’Avesnes is a distinctive one for the cheeseboard.

Italian

Caciocavallo is a semi-hard cheese made with either ewes or cows milk. Part of the process used in making this cheese involves spinning the crafted cheese strings into a pear-shape (Montonino) that is then cured in brine (or salt) for a few days. Next, string is tied around the ‘neck’ to form a distinct and separate ball above the main body of the cheese. It is then hung over poles to age.

Fontina

Other countries produce their own versions of this semi-soft cow’s cheese, but Italian Fontina is identifiable by its stamp. Fontina has a rind that occurs naturally due to the ageing process and looks yellowish or orange-brown in colour.

The texture depends on how old the cheese is: younger, slightly springy cheese melts well and can be used in fondues, or other cooked cheese dishes; more mature, firmer cheese grates well and is delicious with pasta.

Spanish

What to do with a drunken goat could be a pub quiz type question. Here, though, it refers to a cheese made from goat’s milk on Spain’s Mediterranean coast. The Drunken Goat has a slight and purple rind, developed as a result of being cured in red wine. Inoffensive in every way and an easy nibbler!

Valdeon

Made with milk from cows or goats – or a combination of the two – this blue cheese heralds from the Picos de Europa mountain range. Traditionally matured in limestone caves for at least 2 months, this cheese has a strong tangy flavour that makes it an ideal choice for the cheeseboard. It is also wonderful in recipes that call for blue cheese.

A few more continental cheeses we tried and enjoyed include:

• Delft Blue from Holland
• Bergkase from Austria
• Trappistenkase from Germany
• Tete de Moine from Switzerland
• Passendale from Belgium

If you want to buy British cheddar, be aware! Labelling loopholes allow the import of thousands of tons of cheddar cheese that is sold under misleading packaging.

The post Imported Cheeses: Have You Tried These? appeared first on I Love Cheese.

Why Serve Port With Cheese? 4 May 2010 3:00 PM (14 years ago)

Cheese: the perfect last course of a special meal and the best nibble at any other time! What is it about cheese that invited port to join it in the first place and why the port snobbery?

Port Facts

Port is fortified wine, named after its place of origin, Oporto, in Portugal. The Methuen Treaties of 1703 brought Portugal into the Grand Alliance in the war of the Spanish Succession. In return for allowing English cloth free access to Portuguese markets, Portuguese wines had to be cheaper than French, to ensure a constant supply of quality wine.

Other countries may not call their fortified wines port (Instituto do Vinho do Porto). Vineyards in the Douro Valley are where the grapes for port are grown.

The ambient temperature in which to serve port is 55-65F. Tawny port may be served at a cooler temperature and white port is usually served chilled.

There are about nine different styles of port, so, how do we choose which ones to serve with which cheese when our favourite dinner guests are with us? Which, if any, do we dilute with lemonade and serve with crisps to our mad Auntie Lil when she’s getting too frisky for comfort? (Any port in a storm, perhaps).

Port

Vintage ports are considered to be the finest. The first vintage ports were ‘declared’ in 1734 and the term is still used today for the port produced in years when grape production is considered to be exceptional.

Crusted ports are unfiltered; so they need careful decanting to get rid of the sediment before serving.

LBV stands for Late Bottled Vintage and is filtered and bottled.

White port is relatively new (1934) and the dry type is popular as an aperitif.

Port-Serving Tradition

British Naval tradition has it that port should be passed ‘from port to port’ at the end of dinner. The best-known port-passing ceremony, particularly in the armed forces, is as follows:

• The port is placed in front of the head of the table or host (usually highest ranking officer).
• The head of table or host serves the guest to his right.
• The head of table then passes the port to the guest on his left.

Each guest then pours their own port and passes it to their left until it is returned to the host.

This is an accepted way to serve port at each table during formal dinners. (It has also been suggested that passing the port in this direction avoids incurring the wrath of the devil; he apparently lurks over our left shoulders…)

It is thought to show a considerable lack of social standing if anyone asks for the port to be passed! Such a request would be met with: “Do you know the Duke of Devonshire”? A negative response to this ‘poor form trap’ would prove, without doubt, the person’s social inadequacy. Oh, the shame…

Which Cheese?

Stilton is the most popular choice of cheese to serve with port. We need only look at the plethora of ‘port and stilton gift boxes’ in the build up to Christmas to see this!

Port is a heavy, sweet, fortified wine. Stilton is salty, creamy and acidic. The flavours and textures complement each other and both have been available to us for hundreds of years. Simple as that!

Most good blue cheeses have the strength to challenge the dominant flavour of port; so neither is overpowering. If you fancy trying something other than Stilton, but prefer to buy British cheeses, serve your port with Blue Cheshire, Shropshire Blue, or Irish Cashel. If you have a local cheese specialist shop-ask them to recommend something a little different for you to try.

Port and Cheese Rebels

A quiet revolution has begun. Some rebellious rascals are serving chilled white port with cream cheese! Whatever next? It’s great to explore with flavours; that’s how our experts are still creating new cheeses after all these years. Be your own expert, experiment with different cheeses and then try them with what you think could be their perfect viticultural partners!

Sounds like a good evening to me. Oh, yes, Auntie Lil…pour her a younger, cheaper, ruby port with lemonade, otherwise it seems a waste.

The post Why Serve Port With Cheese? appeared first on I Love Cheese.

Have a Christmas Cheese and Wine Party! 15 Dec 2009 4:25 AM (15 years ago)

Cheese and wine parties are making a comeback! A good job too; because this type of simple, hassle-free entertaining is just the thing to get your Christmas social life going and you don’t have to be anywhere near an oven…more time to party.

What could be simpler than this? There’s no cooking to do (unless you want to) preparation is minimal (unless you make it otherwise) and everyone knows what to expect. It is what it says it is. Although, at Christmas, why not introduce some games to your party that will sort out the big cheeses from the hard cheeses?

To help keep costs down ask every guest to bring a bottle of wine and a piece of cheese. To make it more fun, tell your friends that the theme is ‘Christmas cheese and wine around the world’ and get them to wear an outfit that is a clue to the country of origin of the cheese or wine they’ve brought along.

Preparation

Either use one large table or several smaller ones. Plain white linen looks good and doesn’t detract from the main event! Have ice buckets and ice to keep the chilled wines cool and provide bottles of chilled sparkling water to quench thirst. For serious wine tasters, a spittoon is essential, but for most Christmas party quaffers…a taxi’s probably more likely!

If you are having a ‘Cheese and Wine around the World’ theme, why not have a table for each region? Decorate accordingly! Chill white wine and rosé for at least two hours before serving. Open red wine about an hour before serving.

Quantities

One 75cl bottle of wine should provide 6-8 glasses and I would suggest that 4-6 is a reasonable number of different wine types to serve. Allow about 100g of cheese per person, served with water biscuits, oat cakes or crusty bread. A few small bowls of plain crisps and walnuts go well too, along with grapes, apples, pears and celery to compliment the cheese and refresh the palate. Serve at least as many different types of cheese as wine. Again, using the suggested theme, serve wines and cheeses from the same region together to fully appreciate both.

Welcoming Drink

Sparkling wine is definitely the best choice to serve your guests as they arrive; it promotes a party feeling without clogging the palate. Ideally, this wine will be served in long elegant flutes. To break the ice, encourage your more extrovert guests to mimic TV wine personalities: soon everyone will be “Whooshing and effervescing with more than a hint of dark fruitiness…”

What Next?

When everyone is in party mood (and not taking themselves too seriously) suggest that they try the white wines. These should be served in an elegant, slim and slightly fluted, glass. Pour enough wine to no more than half way up the glass, preferably a little less. If you have a resident expert, they can talk guests through the process of swirling the wine in the glass to admire the colour and depth of the wine, followed by getting a good old noseful of its bouquet, then a sip to explore the flavours on the palate. Evidence of aftertaste will be discussed too.

Get people to talk about their opinions of the wine-it could become very interesting as the evening progresses! Get all the tasters to give points for each wine. If they are in fancy dress, encourage ‘wine talk’ in silly accents. It’s Christmas! Or you could just sip quietly and nibble some cheese…

Next, the red wines! Serve these in large, bowl-type, glasses. (Watch your goldfish bowl – there’s always one comedian…) Big bold wine should be served with strong cheese to bring out the best in both and make sure there’s plenty of chilled water on offer; this is thirsty work.

Grand Finale

Count up the scores for each wine and declare a winner in each class and do the same for the cheese and the best/worst-dressed wine taster…

If you intend to serve a fortified wine, this is the time to do it. Otherwise, let the party continue (or serve coffee and send them all home)!

The post Have a Christmas Cheese and Wine Party! appeared first on I Love Cheese.

How to Make a Great Cheese Fondue 6 Dec 2009 3:00 PM (15 years ago)

Is your fondue set left overlooked in the depths of a kitchen cupboard because you’ve run out of recipes or just plain forgotten that it’s there? Be inspired to make that fondue the centre of attention with these ideas!

Alpine Cheese Fondue

• 1 clove garlic, peeled and crushed
• 150ml dry cider or dry white wine
• 150ml milk or single cream
• 225g Gruyere cheese, diced or grated
• 1 liqueur glass of brandy or Kirsch
• Salt and white pepper
• Pinch of grated nutmeg
• 1 French stick or similar, crusty loaf, heated in the oven.

Rub the inside of your fondue pot (or flameproof dish) with the garlic and then discard the garlic. Cook the cheese and milk together over a very low heat and stir the whole time with a wooden spoon until the cheese melts and the mixture becomes creamy. Slowly add the wine, brandy and seasoning.

Continue to heat the mixture but don’t allow it to boil. Cut the bread into cubes about 2.5cm square and serve with the fondue. Use long-handled forks to dunk the bread cubes into your cheese mixture.

Shellfish and Emmenthal Fondue

Ingredients and Method in Three Parts

Part One

• 275g diced or flaked cooked shellfish
• 75ml dry white wine or vermouth
• 25g butter
• 2 shallots or 4 salad onions
• A few chopped fresh tarragon leaves

Use a small frying pan or saucepan to cook the shallots or onions in the butter over a low heat. Takes about 2-3 minutes. Add the shellfish and heat through gently for another couple of minutes. Now add the wine or vermouth and cover the pan with a lid. Simmer gently for about 60 seconds then remove the lid and turn up the heat to bring your wine to the boil, then, keep it boiling until nearly all the liquid has evaporated. Remove from the heat add the chopped herbs and a little salt and pepper.

Part Two

• 25g butter
• 25g plain flour
• 300ml boiling milk
• 1 fish stock cube

In another saucepan, heat the butter and add the flour. Cook slowly and stir continuously for about 2 minutes. Remove from the heat and add the stock cube and boiling milk. Return to the heat and boil rapidly for one minute, stir the whole time. Turn down heat.

Part Three

• 1 egg yolk
• 60ml single cream
• 25g diced Emmenthal

Beat together the egg yolk and cream. Add the milk and fish stock sauce to the beaten egg and cream mixture a little at a time. Return to the saucepan and bring to the boil until the sauce is very thick but smooth.

Now it’s time to put it all together!

Gradually fold the shellfish mixture, then the cheese, into the sauce. Transfer the finished fondue mixture to your fondue pot and serve immediately with crusty bread of your choice. Variation: Instead of shellfish, try this with 225g of cooked ham, turkey, chicken or game.

If you’re undecided about what to serve with your savoury fondue, try a selection of pickled vegetables, raw or blanched vegetables, chopped chillies in olive oil, a crisp green salad and plain boiled new potatoes.

Another unusual but delicious accompaniment – especially with a plain cheese fondue – is hot vegetable samosas with fresh lime! The crisp spiciness of samosas and acidic kick of lime juice slice through the creaminess of fondue. An odd couple, maybe, but what flavours!

Have fun getting fonder of your fondue.

The post How to Make a Great Cheese Fondue appeared first on I Love Cheese.

Christmas Cheeses: Ideas for a Good Selection 6 Dec 2009 3:00 PM (15 years ago)

With so much to remember (and so many long lists!) at this time of year one thing that dedicated cheese lovers won’t overlook is the importance of the Christmas cheeseboard. So what makes the difference between ‘some cheese’ and a proper cheese course? Careful selection and exquisite taste, of course!

As a rough guideline, allow a minimum of 150g of cheese per person when serving cheese at the end of a meal. Provide a variety of biscuits and/or breads as accompaniments to the cheese and some fresh fruit, grapes especially, to refresh the palette and complement the cheese.

Never serve cheese straight from the fridge! Cold temperatures can make even the tastiest, ripest (and most expensive) cheeses taste bland; so make sure the cheese has at least one hour to get to room temperature before it is served in order to fully appreciate both its aroma and flavour. When buying cheese bear in mind that the smaller the piece is, the quicker it dries out.

Soft Cheese

Favourites such as Brie and Camembert definitely have a place on the Christmas cheeseboard but are no longer only made in France – don’t forget that some exceptional British Brie and Camembert is available. When buying two or three days ahead, select slightly under-ripe soft cheeses as this gives them time to mature. Avoid buying over-ripe soft cheeses ‘on offer’ unless you plan to eat them immediately; they do not keep well unless they have been processed. Soft cheese should be soft right through; but not independently crawling away!

Cheddar

Pickled onions and homemade chutneys are old favourites to serve with cheddar on its own. This traditional stalwart is the most popular of all British cheeses. The regional variations provide a wonderful selection but, as defined by the British Cheese Board and Protected Designation of Origin, only those made in Devon, Cornwall , Somerset or Dorset are permitted to bear the name ‘West Country Farmhouse Cheddar’. Clever marketing and packaging may attempt to woo us into believing otherwise…

It is advisable to have more cheddar and stilton than any other cheeses on your Christmas board as they are the two most likely to be eaten, and make the most versatile leftovers!

Blue Cheeses

Stilton cheese – is synonymous with Christmas, perhaps more so than any other cheese. Port and stilton marriages occur all over the country at this time! This is another national treasure that bears the title ‘Protected Designation of Origin’ and true Stilton is made in Derbyshire, Nottinghamshire and Leicestershire.

Roquefort – This is another good choice of blue cheese for the Christmas cheeseboard. Crumbly in texture, with a salty but agreeably tart flavour, it is made from ewes’ milk.

Danish Blue -This tends to be either loved or hated – there’s no middle ground with Danish Blue! Also known as Danablu, it was created in 1914 when the importation of Italian veined cheeses to Denmark was stopped. It has a strong salty flavour with a light crumbly texture and sharp aftertaste.

Gorgonzola – This is one of the best loved Italian cheeses, particularly Mountain Gorgonzola which is a creamy, mottled delight.

Other common blue cheeses to consider are: Cambozola; Blue Cheshire; Shropshire Blue and other regional varieties.

If you have a specialist cheesemonger in your area, pay a visit and ask to taste a selection of local cheeses; it’s nice to support local businesses in this way and you may find a delicious product you didn’t even know about!

Serving the Cheese

Any cheese connoisseur in your company will be interested to try something new. Speciality cheeses-such as organic, goats’ ewes’ buffalo and, if you like them, seasonal specials that have cranberries, apricots or other fruits in them.

Serve the cheese on an attractive board with a decent cheese knife. Use two or more boards if you have bought a selection of different cheeses and provide separate knives for blue cheeses. Don’t spoil the effect by plonking packets of biscuits on the table! Serve them (and breads) in a napkin-lined basket and butter in ramekins for those who eat it with cheese.

Don’t forget the port!

The post Christmas Cheeses: Ideas for a Good Selection appeared first on I Love Cheese.

What to Do With Leftover Cheese 6 Dec 2009 5:13 AM (15 years ago)

If you have lots of leftover cheese pieces in your fridge and don’t like waste, have a go at some of these suggestions. Different types of cheese suit different methods; but, as always with cooking, don’t be afraid to experiment if you think a specific cheese will work instead of the ideas listed!

First though a word of warning; avoid using over-ripe soft cheeses (Camembert and Brie for example) as not only do they smell like the worst sweaty feet in the world, but also they become very bitter and their taste changes drastically!

Stilton Soup for 4-6

• 100g blue or white stilton, crumbled into pieces
• 50g cheddar, grated
• 50g butter
• 900ml chicken or turkey stock
• 45ml dry white wine
• 300ml milk
• 60ml fresh double cream
• 40g plain flour
• 1 medium onion, peeled and finely chopped
• 2 celery sticks, scrubbed and thinly sliced
• Salt and pepper

Melt the butter in a saucepan over moderate heat. Gently fry the onion and celery for about 5 minutes. Stir in the flour and continue to cook for another minute. Remove pan from the heat and stir in the wine and stock.

Season with salt and pepper. Simmer for 30 minutes and stir occasionally. Next, add the milk, cheese and cream. Stir well, until all the cheese has melted, then, remove from heat. Whizz the soup in a food processor/blender or rub through a sieve. Reheat without the liquid boiling.

Serve with croutons and/or fresh crusty bread.

Cheese and Bacon Bread for 6

This makes a really tasty savoury to go with vegetable soups or salads. Ingredients

• 100g cheddar or other hard cheese, grated (blue cheese is good too!)
• 100g bacon, or cooked ham, chopped
• 100g butter
• 120ml milk
• 225g self-raising flour
• 1 large egg, beaten
• Salt and pepper

Preheat the oven to 230C. Sieve the flour into a mixing bowl and add a pinch of salt. Rub in half the butter (or use a food processor) then, add the egg and 90ml of the milk. This process will combine the ingredients to make a soft dough. Transfer the dough to a lightly floured work surface and knead it lightly for a couple of minutes. Shape the dough into a round and mark it into six sections with a sharp knife.

Use the butter paper to grease a baking tray then bake the dough on this for 10-15 minutes, until well risen and golden brown. Meanwhile, fry the bacon in a pan the drain and leave to cool. Beat the remaining butter and milk with the cheese and seasoning to make a smooth spread. Then, add the cooked, cooled, bacon and mix together thoroughly to make the filling.

Slice the bread in half (like a cake) and fill it with the cheese/bacon mixture. Serve hot or cold.

Cheese Risotto

Any semi-hard, sharp flavoured cheese works in this recipe. Will serve four to six people.

• 600ml chicken, turkey or vegetable stock
• 350g Arborio or similar risotto rice
• 150g Gorgonzola or similar cheese
• 150ml dry white wine
• 150ml water
• 1 red onion, peeled and sliced
• 1 red pepper, diced
• 2 cloves garlic, peeled and crushed
• 1 tbsp olive oil
• Basil leaves, chopped

Heat the onion in a large frying pan and gently cook the onion and pepper for 2-3 minutes. Add the garlic and cook for another 2 minutes. Add the rice and stir well.

Add half of the liquid ingredients until they have been absorbed, then, add the remaining liquid and simmer for 10-15 minutes. By then all the liquid should have been completely absorbed and the rice tender. Remove your pan from the heat and stir in the cheese and chopped basil leaves. Make sure it is heated through.

Serve on a warm dish.

The post What to Do With Leftover Cheese appeared first on I Love Cheese.

Cheesey Christmas Snacks 29 Nov 2009 3:00 PM (15 years ago)

There’s something so more-ish about cheese snacks. No matter how much we think we’ve over-catered in the cheese nibbles department, there’s rarely anything left. By the time the family has ‘helped’ us (by tasting the fresh-baked goodies) and some have been dropped on the dog, it’s usually necessary to make another batch before our first Christmas guests arrive.

The following suggestions for homemade cheese nibbles are ideal for any occasion when you want to offer something more original than bowls of crisps and peanuts. At Christmas and New Year the snacks are often better appreciated than the main meals – let’s make them memorable!

Tasty Handmade Cheese Straws

Maximum effect with minimum fuss: that’s why cheese straws never go out of fashion (unlike the Christmas jumper knitted for you)! These are a big hit with the budding chefs in your family; who may want to make some for one particular Christmas Eve visitor…

Ingredients to make about 50

• 150g plain flour
• 80g unsalted butter
• 80g Cheddar cheese, grated
• 2 eggs, beaten
• 1 or 2tsp English mustard
• Pinch of salt and cayenne pepper (optional)

Preheat the oven to 180ºC.
Either mix the ingredients in a bowl or use a food processor. Sift the flour with salt and pepper, if used, before you add the butter and mix or rub until it resembles breadcrumbs. Next, add the grated cheese and stir well. Combine one beaten egg with the mustard and add this to make soft cheese dough. Turn out the dough-straight onto a lightly floured work surface and knead gently for a couple of minutes.

Roll out the dough so that it’s thin but not stretching or breaking. Cut the dough into oblong strips 18cm long and 6.5cm wide to make individual cheese straws.

Gather up the leftover edging and knead it again then roll out as before. This time, instead of cutting the dough into strips, use a 5cm round pastry cutter to make rings, then use a 4cm round cutter to hollow the rings. When baked, these make attractive parcel holders for the straws. Make some little ‘holly leaf’ decorations with any scraps of dough and a few ‘berries’ that can be coloured red with food colouring to decorate the round holders.

Brush with the remaining beaten egg. Bake for 10-12 minutes until golden brown. Serve hot or cold.

A tasty alternative: cut the dough into fingers, about 1cm wide and 7.5cm long. Mix together 50g cooked ham and 2tsp creamed horseradish to spread on the cooked cheese fingers. Sprinkle with a little paprika or cayenne pepper.

Blue Cheese Savouries

Ingredients to make about 30 biscuits

• 125g Roquefort or similar blue cheese
• 125g unsalted butter, softened
• 2tbsp double cream
• 175g plain flour, sieved
• 1 egg yolk

Preheat the oven to 200ºC. Mash the cheese with a fork in a mixing bowl. Gradually beat in the softened butter, cream and egg yolk.

Knead in the sieved flour to combine all the ingredients then form a ball with the dough. Wrap the dough in greaseproof paper and chill until it is firm (30 minutes to an hour should be plenty).

Roll out the dough on a lightly floured surface, to a thickness of about 0.6cm and use a circular pastry cutter to cut the dough into 3.8cm rounds. Brush with the beaten egg yolk. Bake in a preheated oven for 10-15 minutes. The biscuits should spread and puff slightly as they brown.

These scrummy savoury biscuits can be made just as well with cheddar but the blue cheese provides more visual contrast. This dough can also be used for individual tarts and turnovers. Make as above but bake the rounds in tart cases and later fill with treats like cream cheese and figs, brie and cranberry, anchovy fillets and natural yoghurt, or whatever else inspires you!

Take a look at some ideas for cheese snacks and starters.

The post Cheesey Christmas Snacks appeared first on I Love Cheese.