Foodista Blog » Cheese

Double Glouchester, Cheddar’s Aristocratic Relative

Kate — Tue, 10 Nov 2009 23:45:21 +0000

Judging by the color, Double Gloucester (GLOSS-ter) could be just another cheddar. Its flavor, however is all its own. It’s rich, nutty, and smooth, and surprisingly creamy for all its firmness.

The semi-hard, cheddar-style cheese has been made in Gloucestershire, England since the 16th century, once only made with milk from the (now almost extinct) Gloucester cow. Made from the whole milk and cream of two milkings, it is then allowed to age for six to nine months. Single Gloucester is also made, and is lighter and more crumbly than Double as it is made with mostly skimmed milk. Both types are made in round shapes, though rounds of Double are larger.

Double Gloucester also has the honor of being the cheese used in the Cooper’s Hill Cheese Rolling and Wake on Cooper’s Hill in Gloucestershire. Competitors chase a wheel of cheese down the hillside. Catching the 80-pound round is nearly impossible, though, as the cheese can move up to 70 mile per hour down the hill.

Choose Gloucester that is cloth-wrapped, as this signifies farmhouse origin and quality. There shouldn’t be cracks or mold and the color should be more pastel orange than bright (which suggests dryness).

Though the cheese is excellent by the slice with a glass of red wine, it can also be a delicious (if pricier) substitute in any recipe that calls for cheddar.

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It’s Cook Something Bold and Pungent Day!

Carrie — Mon, 09 Nov 2009 20:37:07 +0000

November 9th is Cook Something Bold and Pungent Day! Grab your pitchforks (or knives) and chop some garlic! Slice the blue cheese and peel the durian! Delight in a Limburger cheese sandwich and enjoy the distinct smell of your breath, it’s a day to celebrate!

Let’s just say it’s a good thing it’s not date night.

Here are some recipes that will have your neighbors holding their noses and your coworkers offering you breath mints.

Photo by cwbuecheler

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I Don’t Like Red Wine With Cheese

Jameson — Wed, 14 Oct 2009 13:00:18 +0000

Did I get your attention? Good. Just trying to be deliberately provocative. Maybe it was too many college parties with bulk red wine and bricks of generic cheddar that colored my early wine and cheese days, but I think white wines do so much better than reds with cheese. Yeah, I’ve had Epoisses with Burgundy IN Burgundy, with atmosphere dripping and charm in abundance, and enjoyed it. But even with the stinkiest, richest cheeses, I think a dry white, a sparkling wine, or a white with a touch of sweetness just works better with the cheese. I won’t pick on Pinot Noir too much, but big reds with powerful tannins and heavy oak are just plain awkward with cheese.

I encourage you to pick up a variety of rich, creamy, and/or sharp cheeses that purportedly are good with reds and throw a few whites in the mix. And don’t be afraid of a little sweetness, like the kind you find in wines like Vouvray or Riesling (which also have good balancing acidity); I feel that the acidity lasers through the richness and the sweetness tempers the strong, earthy flavors of highly aromatic cheeses.

Here’s a slam-dunk, white wine and cheese pairing to get you started, but don’t be afraid to experiment. Bring a white to your next wine and cheese party. Shock the world!

A trio of South American whites were fantastic with a fresh, young, soft goat cheese:

2008 Crios de Susana Balbo Torrontes (Argentina)
2008 Veramonte Sauvignon Blanc Reserva (Chile)
2007 Cono Sur Sauvignon Blanc Vision (Chile)

The Torrontes, a floral, aromatic white that reminds me of a lighter version of Viognier, was very good with the cheese but the Sauv Blancs were the star. The high acidity and subtle grassiness of the wines were a perfect compliment to the goat cheese. Stop buying the overly vegetal, stewed green bean-smelling Sauv Blanc from New Zealand; Chile is producing some delicious Sauv Blanc for around ten bucks.

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Roquefort Cheese Balls

Melissa — Tue, 04 Aug 2009 19:04:46 +0000

Today is the 5th day of Julia Child Week at Foodista! There are so many delicious recipes, we really could go on for months! Looking through Julia Child’s recipes and watching her episodes, it’s clear to me that she wanted to take the fear and intimidation out of cooking. Her explanations are clear and well described. She offers excellent substitutions and make-ahead suggestions to help the busy cook. I can imagine hundreds of women watching Julia effortlessly create Caneton a’ l’ Orange or cook live lobsters like it was an every day occurrence and surely thinking to themselves okay, I can handle this, or at least some of it!

Cooking can be incredibly nerve racking and awkward when you are first starting out, but instead of tackling live lobsters or roasting whole ducks right off the bat, Julia has several other recipes that are far less intimidating to start out with. For example, nothing could be more simple than making Julia’s Roquefort cheese balls. Elegant, rich and delicious, especially paired with a nice red wine, it’s a recipe that is perfect for a potluck or a party, and although easy to make, they look and taste like you slaved half your day in the kitchen!

Bon Appetite!

Other inspirational recipes for Roquefort cheese appetizers you may be interested in trying:

A Roquefort cheese roll by Homesick Texan, a leek and Roquefort tart from Too Many Chefs or some Roquefort and wine pairing tips from Rhino Wino with a scrumptious recipe for Roquefort gougeres.

Photo by Kaytethinks

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National Cheese Cake Day!

Melissa — Thu, 30 Jul 2009 17:08:35 +0000

One my favorite guilty pleasures is a rich and decadent New York style cheese cake covered in fresh raspberries or tangy tart cherries all on top of a crumbly graham cracker crust. And since it just so happens to be national cheese cake day, I feel the need to over indulge!

Historically speaking there have been several versions of the cheese cake for centuries, but the original “New York style” cheese cake that has become a staple on restaurant menus nationwide is said to have originated in 1929 at the Turf restaurant on 49th and Broadway, when restaurant owner Arnold Reuben tried to replicate an amazing cheese cake he had one night while dining at a friend’s home.

Since then, several restaurants and bakeries all over New York have created their own spin on this historical dessert. Even though the classic version is pure and plain, a thousand and more variations have been created from banana cream pie, chocolate, Oreo and even key lime pie cheese cake. Thankfully for all of us cheese cake lovers, there are no rules against celebrating this creamy cake all year long and discovering new creations along the way.
Want to celebrate at home? Here is a recipe for New York’s famous cake:

Above photo by Bloggyboulga.

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Summer Potluck Ideas

Melissa — Tue, 28 Jul 2009 19:16:00 +0000

Family picnics, Friday night barbecues and last minute invitations to a friend’s potluck doesn’t always require that you bring a dish to share, but more often than not it’s a good idea to bring a little something even if it means a bottle of wine, olives or some good cheese. But, if you like to cook and want to bring a little something to the party that doesn’t take up too much time in the kitchen, here are a few simple ideas that are quick and easy to make and celebrate summer’s freshest ingredients.

Summer tomatoes, garlic, sweet and spicy garden basil and tangy balsamic vinaigrette over toasted baguette slices are heavenly and a snap to make!

Fresh figs stuffed with sweetened ricotta and drizzled in honey is a a great appetizer to bring to a wine pairing party.

And lastly, one of my favorites is peppadew peppers stuffed with herbed goat cheese. The sweet and vinegary peppers mixed with the tangy and creamy goat cheese is a marriage made in heaven. One quick stop to the grocery store and a maximum of 20 minutes pre-party and you’ve got yourself some great potluck or party appetizers.

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Ancho Chili And Cheddar Stuffed Potatoes

Sheri Wetherell — Tue, 09 Jun 2009 00:50:51 +0000

There’s something so comforting about a quiet Sunday dinner. The aromas of a pot roast simmering in the slow cooker, something scrumptious grilling on the barbie, perhaps a pie baking in the oven – it all seems to say, “It’s been a great weekend, I’m happy to be home.”

We added these Ancho Chili and Cheddar Stuffed Potatoes to last night’s Sunday dinner. In college, I made stuffed (or twice baked) potatoes all the time, and like my lasagna, they were never the same way twice. These had a bit of a Southwestern twist with the added roasted mild Ancho chilies. A bit of cream and white cheddar made them dreamy.

I’m not much of a recipe follower when it comes to stuffed potatoes, as I tend to just throw ingredients together and taste as I go, but I did my best to put it all together for you. Adjust the flavors to suit your own palate, more cheese is never a bad thing in my book!

Click here for the full recipe:

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Chicken Pesto Focaccia Sandwich

Sheri Wetherell — Sun, 22 Mar 2009 16:14:49 +0000

This chicken sandwich combines so many ingredients that I adore. It tastes like a bite of Italy with its fresh mozzarella, tomato, basil and pesto – all crammed in a buttery rosemary focaccia just lightly toasted. With a creamy pesto mayonnaise and tender grilled chicken breast this sandwich makes the perfect weekend lunch or easy dinner.

Chicken Pesto Focaccia Sandwich

One chicken breast
Small tomato, sliced
Red onion, sliced
Fresh basil, or organic salad greens
Fresh mozzarella, sliced
Low-fat mayonnaise
1 teaspoon Pesto
Focaccia bread, sliced half

Grill chicken breast, then set aside to cool. Mix about 1/4 cup of low fat mayonnaise with 1 tablespoon pesto (homemade or store bought), or to desired taste. Slice focaccia lengthwise and toast lightly. Spread pesto mayonnaise on both sides of bread. Place chicken breast on bottom slice and add sliced onion, tomato, mozzarella, and fresh basil or salad greens. Top with the last piece of bread.

Makes one large sandwich.

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Smoked Trout With Chive Cream Cheese

Sheri Wetherell — Mon, 16 Mar 2009 21:34:24 +0000

Even though we had (all in one day, mind you) snow, sleet, rain, clouds/fog, beautiful blue skies, then more snow again, our group of friends felt the urge to fire up the barbecues and smokers and have ourselves a cook-off. We are more than ready for spring here in Seattle! The categories were the standard trio: meat, sauces, and sides.

I made Barnaby’s famous potato salad, which is easy as pie and always a winner – even though I felt a bit like a slacker – but I felt it best to steer clear of the serious grillers. Plus, I was the photographer and the unofficial Official Wine Taster (even though that wasn’t a category, nor were we doing any wine tasting). Still, I looked official seated on the leather barstool.

With all the meat being smoked and grilled (tri-tip, pork ribs, flank steak) I felt we needed to add some fish to the “red meat mix.” Especially after last week’s pork gluttony at Cochon. I vaguely remember swearing off meat for a month, didn’t I? That obviously didn’t last long.

Barnaby threw four whole trout in the smoker and let them swim in alder smoke for about an hour. The pellets we use are all-natural wood pellets from BBQr’s Delight, by far the best we’ve found.

We mixed fresh finely chopped chives with whipped cream cheese, smeared a bit on water crackers, and placed a lovely tender hunk of trout on each. Then our friend’s five-year old son, Sammy, topped them off with more fresh chives. As he put it, “My dad was a sous chef, I know how to do it.” Ahh, the child of my dreams!

Stay tuned for the rest of the menu…

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Chilaquiles

Sheri Wetherell — Sun, 01 Mar 2009 18:59:49 +0000

I don’t quite remember where or when I discovered chilaquiles, but it was many years ago in Mexico and I remember thinking (or more likely exclaiming out loud), “Tortilla chips for breakfast? I love this country!”

Chilaquiles is a typical Mexican dish served at breakfast or brunch. It’s known as the “poor man’s breakfast” because it’s made from leftovers, namely tortilla chips. Chips or strips (or totopos) of corn tortillas are layered in a dish and smothered in sauce, typically either green (made with tomatillos) or red, and simmered until the chips are soft. It is then topped with grated cotija cheese (similar to feta or ricotta salata but less salty) and crema (like sour cream), and is sometimes served with chicken, refried beans and/or eggs.

For an easy Chilaquiles recipe click here.

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