Posted by Janos Vulman on June 3rd, 2010
No Comments

Simply French – The Brie Cheese

Like Camembert, Brie is from cow’s milk as well. Soft and ammonia hinted. I recommend for daily consumption this healthy cheese? Why? Let’s see.

The production area of Brie de Meaux lays about 30 miles east of Paris. Originally it is produced from unpasteurized whole or semi- skimmed milk on maximum 98.6 F. Traditionally, the cheese is cast manually with the help of a “pelle brie” (perforated ladle/shovel). After heat treatment Brie is salted, exclusively with dry salt. Its fat content: 45% and affinage between 4 and 8 weeks. Should be consumed within this period to avoid it aging too much and making you sick.

Many varieties of Brie are all over the world, but despite the varieties, the French Atlantic government officially certifies only two types of Brie to be sold under that name.

Brie de Meaux which known as the King of Cheeses. Old one, because first production started around 800. Second one is Brie de Melun.

Brie de Meaux is sweet and it has a very special and soft combination of fruit aromas and hazelnut. French people called it as “Le Roi des Fromages”. With old traditions Brie de Melun is produced by smaller dairies.  Read more...

  • Share/Bookmark
Categories: Cheese
Posted by Luigi DeMarco on February 8th, 2010
No Comments

Do Buy Italian Cheeses And Take A Regional Journey

Americans have sprung a desire for quality cheeses. If you are only familiar with a few cheeses from Italy, you will be in for a surprise to learn that Italy has almost five hundred types of cheeses. Each region has its own specialties. Artisanal cheese makers also bring that extra love to the task that adds extra flavor to your palate. Many of these cheeses will carry a DOP label given by the Italian government that defines a geographic area where an Italian cheese can be produced. On line and specialty retail stores have begun to add to their Italian cheese repertoire so you will benefit if you buy Italian cheese on offer today to treat your taste buds to the growing array of the delicious cheeses of Italy.

Cheeses carry a regional taste

Piedmont is known to have the most extensive selection of cheeses. The uncommon cheeses of the region include the Castelmagno which is a blue cheese; the Bra which has both mild and strong versions; the Tomme cheese made from a mixture of cow and sheep and goat milk; the intense Raschera; the Robiole des langhe which also has a dark truffle variety; and Tomini fresh or cooked. More available cheeses include one of the oldest Italian cheeses the Fontina and the Fontal the soft cheeses that melt well and the Seiras ricotta.  Read more...

  • Share/Bookmark
Categories: Cheese
Posted by Lloyd Pinto on December 17th, 2009
No Comments

Palak Paneer- Spinach and Indian Cheese Recipe

Palak Paneer is a famous Indian recipe made from Spinach and Indian Cottage Cheese. It is very popular all over India and is a staple in many Indian households. Check out my favourite recipe for making yummy Palak Paneer.

Ingredients 250 grams paneer, 2 bunches of palak, 3 medium sized onions (finely chopped), 2 medium size tomatoes (finely chopped) OR tomato puree as per convenience, 2 green chillies (slit into half), 1/2 tsp turmeric powder, 1 tsp red chilli powder, 1/2 tsp ginger paste, 1/2 tsp garlic paste, 1 tsp cumin seeds, 1 tsp garam masala, 1/2 tsp chana masala, 1 tsp sugar, 3 tbsp oil, Salt to taste, Cream for garnish.

Method Cook the palak (spinach) for about 5 minutes in boiling water and grind it to fine paste after it is cold. Dice the paneer into small cubes and deep fry in oil till light golden brown.

Heat the oil in a wok or non-stick pan and add the cumin seeds. Wait till it crackles and ensure that it does not burn. Add the chopped onions and green chillies and saute till the onions are golden brown. Add the ginger garlic paste and saute for another minute.  Read more...

  • Share/Bookmark
Categories: Cheese
Posted by Frank Zaftra on December 1st, 2009
No Comments

Italian Cheeses – A Few Favorites

There are many different types of Italian cheeses and most are very traditional to a specific area of the country. Cheeses that have regional designations or have label with the protected designation of origin have a specific set of rules that must be followed. In order to have a label from that region it must be made in a specific way and with products from that region.

Asiago is a very famous Italian cheese. Many times the aged versions of this cheese are confused for parmesan as they are very similar in taste and texture. The texture of Asiago will vary depending on its age. Fresh Asiago has a smooth texture and aged Asiago is very crumbly. Asiago originates from the town of Asiago outside of Venice. This cheese is used frequently with cooking and can be added to sandwiches, salads, soups, pasta and sauces.

A soft mild cheese that is quite well known is Bel Paese. This cheese was specifically designed to be a more delicate style of cheese. It is made in many parts of the world but was first produced just outside or Milan. It has a very short aging time of up to 2 months and is made primarily from cow’s milk. The name Bel Paese means Beautiful country and is taken from the name of a famous Stoppani book of the same name.  Read more...

  • Share/Bookmark
Categories: Cheese