cheesedicers

Pork really often is the topic for many debates. There are many people who really do love eating this meat and know all the nutritional benefits that can be had from it. There are others who will not eat pork because it is against their religion and there are those who view it suspiciously and are not really sure whether or not to eat it. Then of course you have the vegetarian who looks upon all types of meat eating as below them and can’t see anything good at all in pork. Pork seems to get a tough time in the media because the media are know for printing stories which are going to make them money so they have no problem sensationalising things and the anti-pork brigade love it. Let’s face it; a lot more people are going to be interested in a story about the dangers of pork than the goodness of it.

There is a lot of hysteria about pork and because of this it gets an unfair deal with a lot of the truth seeming to get ignored. If you were to ask most nutritionists, they would tell you that there are a lot of vitamins, minerals and protein in pork and it can actually be quite healthy. In actual fact, if we want a lot of health benefits, we can get these from eating lean cuts of pork and by eating it in moderation. The goodness in pork has been glossed over because it is far more interesting to read about how bad it is because this is more sensational.

When it comes to meat in Britain, pork has been a firm favourite for many years – thousands in fact. There are many things that we love eating which are made from pork such as bacon, pork ribs, sausages and pork chops. Most of us grew up eating this meat and plenty of people have lived long into old age while still enjoying this health giving food. Hopefully the debate about pork will soon allow the other side to be heard.

Most people generally have one type of food they would call their favourite, and one such food that is always amongst the most popular is pork. The popularity of this meat amongst people has meant that demand is always high for things such as pork recipes. Regardless of what type of pork meal you are going to eat, you will always want to know about how to cook pork loin recipes.

Believe me, aside from having four legs, something else is common among a cow, a sheep, and a buffalo. No, it is not their skin. But, a pie.

If you like white sauce pizzas like me, then you will agree that the idea of having three great cheeses melting on one pizza is more than enough to convert any tomato sauce devotee into a believer of the white sauce. But what makes white sauce pizzas interesting is not the pie itself, but the cheese the perfect trio of Due Latte, Fontina, and Buffala Mozzarella.

No home has gone to sleep without experiencing having pizza for dinner. It is one of America’s favorite dinners and has already saved thousands of people’s dinner problems. Knowing that you can just dial a pizza for dinner while you are busy are work or while waiting for your kids from schools is a breath of fresh air.

Ask any chef and you will get the same answer the key to making an exceptional pizza is the cheese.

Have you ever asked yourself how your favorite pizza would taste like if there was no cheese? Perhaps something close to tomato sauce on flatbread, yes?

Putting the right cheeses on your pizza are just as important as making sure that your oven is at the right temperature. Next time you make a pizza at home, use these three best pizza cheeses.

Fontina – cow’s milk cheese

A kind of Italian cheese, Fontina cheese can be semisoft or firm depending on where it is from and how long it has been aged. Its flavor can also vary, from mild and creamy flavors to intense and pungent ones. It is one popular cheese used for several Italian dishes.

All Fontina cheeses must be made from cow’s milk. The milk has to be raw, and be as fresh as possible. . And because it is great for melting without ruining its flavor, Fontina cheese is a must for any pizza.

Due Latte – cheese from sheep’s milk

Due Latte cheese comes from the south of Alba in Northern Italy. Most of the Due Latte cheese that we find today is a combination of cow’s and sheep’s milk. Although the blend is fine, traditionally Due Latte is made only from unpasteurized sheep milk.

Although it still tastes great, traditionally, Due Latte cheese is made from unpasteurized sheep milk. It is neither salty nor intense, but is mild and creamy, ideal for pizzas.

Buffala Mozzarella – cheese from buffalo’s milk

Saying that a pizza should have mozzarella cheese is an understatement. Yes ordinary mozzarella cheese is creamy, but the buffalo mozzarella is higher in moisture. It is richer and is sweeter than cow mozzarella too!

The Due Latte, Fontina, and Buffala Mozzarella are the three cheeses that you should use in making a pizza. Perhaps they are all melt well, or perhaps they have varying fat content that creates a perfect balance. But regardless of the reason, having all three cheeses on one single pizza is definitely going to be one mouthwatering experience.

Check out these cheeses at your favorite gourmet cheese shop.

Did you know that regular cheddar cheese is more dangerous to our health than beef and butter? Yes, I am talking about the exact same cheese that we happily put on our sandwiches and salads every day. It is the exact same cheese that clogs our arteries and facilitates heart attacks. And no, this is no joke.

According to the Center for Science in the Public Interest (CSPI), cheese is giving Americans heart attack each day. And according to the same research, most of the fat that Americans get is from the cheese in their food.

Good thing there is one type of cheese that is healthier than our every day cheese, and that is goat cheese. Goat cheese is known for its tangy flavor, but what most people do not know is that it is much healthier than the regular cheddar cheese.

Enjoy the Cappello del Mago cheese now.

One type of goat cheese is the Capello del Mago cheese. The Capello del Mago is made by the Giancula family in a small town in Italy. Every piece of the Capello del Mago cheese is a work of art. It is slightly crumby and creamy and full of flavor. On top of that, it tastes perfectly in the mouth – just with the right balance of flavor and acidity.

The Cappello del Mago cheese comes in one pound wheel and is shaped like a drum. It has all natural mold rind with lots of healthy yellow mold around it. The Cappello del Mago cheese is wrapped in straw and brown paper and is neatly sealed by sealing wax. The Cappello del Mago cheese is so fine a cheese, it has gained recognition in Valsesina and in the Piedmont region in 2008.

The Cappello del Mago cheese is a great substitute for regular cheese because it is low both in fat and calories. Goat cheese only has 80g of fat and 6g of calories per ounce, while regular cheddar cheese has 100g of calories and 10g of fat per ounce. This makes the Cappello del Mago cheese a better choice if you are the health conscious type.

Aside from having less fat and calorie content, the Cappello del Mago cheese is also a good alternative for people who are lactose intolerant. Since fat molecules in goat cheese are much shorter, they are more digestible and lighter to the stomach. But although the Cappello del Mago cheese is low in fat and calories, it is a very rich source of bone preserving calcium.

With the Cappello del Mago cheese, you have low fat, low calories, and high calcium. Now, is that great news or what?

Learn more about the Cappello del Mago cheese.

What’s the best time to barbecue? Anytime you can! Have two feet of snow on your patio (like we did last year ? Shovel it off, put up an awning or some form of cover, if you need to, and get cooking! Nothing like BBQ ribs when it’s 10 below, right? If you live on the surface of the sun (e.g: Arizona) and never have the snow you’ll never have any excuses not to fire that BBQ up at any time of year.

Now, there’s the fast grilling and the much slower BBQ cooking. Barbecue uses indirect heat, much like your oven on a low setting, while grilling uses more charcoal and whatever you’re cooking is placed right above them. Like a broiler. The BBQ might take 3 or four hours to finish, while you can grill steaks in 10-15 minutes.

Generally you’ll be barbecuing the tougher cuts, ribs, or meats that may have some gristle or connective tissue. The slow, long heat will break that down and the meat will be totally yummy. Do that with a fish or a good steak, and, well, it won’t be pretty. So grill your steaks & fish and barbecue your baby back ribs.

Speaking of steaks, here’s what you’ll need to grill a couple of rib eye steaks (and here’s the video on how to bbq a ribeye steak.

1. 2 1 to 1.5 lb ribeye steaks
2. 1 medium sweet onion, sliced
3. some diced celery and scallions
4. garlic clove
5. butter
6. charcoal and your grill/weber
7. cast iron skillet

Pile up the coals to one side of the lower grill and fire them up. Since you’ll be grilling these steaks  you’ll want a lot of heat, so make a largish pile, but only let them cover abouit half of the lower grill. Put the steaks on the grill when the coals are hot enough. This step seals in the juices by searing the meat, so you want to hear those steaks sizzle when you put them on the grill. Flip them after a minute or so and check out those nice grill lines.

Once seared, move the steaks away from the charcoal. They’ll stay hot there while you put the skillet over the charcoal and add the sliced onions and some butter. Saute the onions until browned and then set them aside. Keep the steaks on the “cool” side of the grill and close up the grill. Open it up and turn the steaks over every couple of minutes until nearly done (and done is the way you like it.)

When they’re getting close to “just right” put the skillet back on and add the celery, the scallions, and some butter. While that mix sizzles take the clove of garlic, mash it up, and add it to the mix. Place the steaks into the skillet and spread the scallion/celery mix over the top of the steaks. Add the onions, too. Cook for a minute or so, then serve it all up.  

 Barbecuing is handled differently and this St. Louis Spare Ribs video will show you how to make perfect BBQ ribs. Now, the real question is this: can you wait three to four hours to eat the ribs while that wonderful barbecue scent drifts through the air? It’s tough, but be strong. The finished BBQ ribs will be worth the wait.

The real masterpiece among all Swiss cheeses is the Tete de Moine, and is by all accounts the definition of a true gourmet cheese. Tete de Moine defines what a true gourmet Swiss cheese is, produced in only nine dairies in the northwestern portion of the Swiss Alps called the Bernese Jura.

According to history, Tete de Moine is the “Cheese of the Monks” since it was thought to have been produced by the monks at the Bellelay abbey dating as far back as 1192. But official records have it that Tete de Moine was produced and sold in the year 1520. Originally, this cheese was referred to as Fromage Bellelay, after the place where it was produced but was renamed Tete de Moine in 1970.

In English, Tete de Moine literally means “monks heads”, referring to the tax (paid with cheese) by the abbey to the French kings and the shaved heads of the monks.
Tete de Moine is an unpasteurized, pressed curd cheese made from pure cow’s milk that is lightly cooked. The milk used in making the cheese is delivered to the local dairy twice a day ensuring its freshness. Although the milk is now processed with modern equipments, it is still made using traditional cheese making methods. Although the Tete de Moine tastes similar to some Swiss cheeses, it is definitely NOT a factory made cheese.

Tete de Moine comes in mini wheels and is cut using a griolle, a special tool that lets you shave the cheese without much effort. Its outer rind is either sticky or hard, depending on the rind. Although its inner paste is firm and is yellow in color, it darkens as it ages. The Tete de Moine ages from the outside in, so the part closer to its rind is much darker. Most people think that this browner color is a sign of poor quality.

Tete de Moine has a defining smell even before it is cut. Its aroma sets it apart from the rest of the Swiss cheeses. It smells like roasted nuts mixed with earthy wine and musty wood that will transform any room into a cheese heaven. As soon as you get a taste of the Tete de Moine, you will sense a full bodied flavor and complex hints of nuts and sweet fruits.

Any cheese expert will tell you that the Tete de Moine is more flavorful and smells sweeter than the Emmental and the Gruyere. If you are looking for a real gourmet Swiss mountain style cheese, then the Tete de Moine is your best choice. Go and try one today!

Salads are great in summer but there is always the danger that they will become boring day after day during long hot spells. So why not think beyond elementary lettuce and tomatoes? Here are some quick and easy recipes for salads with a difference for delicious dining for summer and beyond

Spinach with Strawberries and Pecans

Ingredients:

8 ounces of spinach, torn or small-leafed
1-2 cups of washed, sliced strawberries
½ cup of lightly-toasted pecan pieces
2-3 ounces of coarsely grated cheese ( blue, or goats cheese, goes well.)
For dressing:
1/4 cup of preferred oil
1 tablespoon sugar
2 tablespoons balsamic vinegar
pinches dried tarragon, garlic powder and onion powder (or very fine chopped onion)
A shake of dried mustard

Simply toss together the spinach, pecans, strawberries and cheese. Mix the dressing ingredients, shake well, and when blended pour over the salad.

Cucumber with Dill

Ingredients

cucumber, peeled and sliced
1 tablespoon of fresh dill, chopped coarsely
salt and pepper
3-4 tablespoons of unseasoned rice vinegar, or cider vinegar

Just mix all the ingredients in a basin, cover, and chill for at least two hours before serving.

Honeyed Carrots

Ingredients

3 cups of grated carrot
½ cup raisins or dried cranberries
½ cup chopped pecans
1 tablespoon honey
4 tablespoons mayonnaise
pinch salt

Simply mix all together and serve. More honey or mayonnaise can be added, to taste.

Pesto Chicken Salad

Ingredients

3 chicken breasts, cooked and chopped
4 ounces cherry tomatoes
6 ounces cooked new potatoes
2 tablespoons toasted pinenuts
rocket leaves
For dressing:
4 tablespoons pesto
3 tablespoons white wine vinegar
4 teaspoons olive oil
squeeze of lemon juice

First make the dressing by whisking together the ingredients.
Toss the chicken, tomatoes, potatoes and pinenuts in a bowl and mix in the dressing. Serve on a bed of rocket leaves, topped with freshly ground pepper.

Who said salad was boring? Just a few fresh ingredients and a little imagination can leave your taste buds tingling.

Blue Stilton cheese is an easy ingredient to use for a wide variety of starters and main courses. . While served in small chunks, its creamy flavor definitely goes a long way. Stilton cheese is so versatile, you can find a lot of Blue Stilton cheese recipe ideas with just a click of the mouse.

Like all good cheeses, Blue Stilton is best served at room temperature (20 degrees C or 68 degrees F). So if you are planning to serve Blue Stilton to your guests, try to get the cheese out of the fridge for an hour or so before serving in order to let its flavor develop. You can serve Blue Stilton with crackers or plum loaf, but you should definitely include it in any cheese platter.

Unlike most cheeses, you can store Blue Stilton cheese in the freezer. You can store Blue Stilton cheese up to three months, just wrap it in several layers or cling wrap or foil and put it in the freezer.  Again, you need to defrost the frozen Stilton cheese first, preferably overnight, and allow it to reach room temperature before plating.

Stilton Cheese Serving Tips

For serving Blue Stilton cheese in a cheese platter, take it out of the fridge for about 2 hours before serving and allow it to come to room temperature.   You can serve it with plum bread or if you want to try something new, have it with mango chutney for a change.

Sweet wines are the best pair for Stilton cheese, especially Port wine. However, you can also try a dessert wine or a full bodied, sharp red wine if it pleases your palate.

Stilton cheese stores quite conveniently. Cut the Stilton cheese into small chunks and wrap it in tin foil. Stilton cheese can be stored in the freezer for three months. To serve a frozen Stilton cheese, it is recommended that you slowly defrost it in the fridge, preferably overnight. Again, allow it to come to room temperature before serving.

Blue Stilton cheese crumbles effortlessly, which makes it an easy ingredient to use for salads, soups, and dips. You can also slice Blue Stilton cheese thinly and put it in your sandwich. You can also have it straight from the freezer for last minute recipes.

Stilton cheese melts beautifully, which makes it a great ingredient for pastas and pizzas. Melt it in a heated pan or simply top it on a piece of bread with some onions and mushrooms, and you are good to go.

With Blue Stilton cheese, your options are endless. Order Blue Stilton cheese today have fun in your kitchen. Bon Appétit!

Read more about serving blue stilton cheese.

There is a saying that goes “age doesn’t matter, unless you’re cheese.” .” But besides the humor in it, there is also a certain truth behind the joke. Aging in cheese, also known as ripening, is actually the most crucial part of cheese making.

Cheese are laid to rest in particularly controlled situations where they are allowed to develop the look, the texture, the flavor, as well as the aroma properties that make them unique. With proper ripening, the bloom blossoms on Camembert, the holes magically become into Swiss, and the veins transform into Gorgonzola.

While the cheese ages, microbes and enzymes grow inside, breaking down the proteins and milk far into several complex amino acids. The result, a rich texture and an intense flavor.

Most cheeses are aged between two weeks and up to two or several more years. In principle, the longer the cheese is aged, the firmer, sharper and more distinctive its taste and texture becomes.

Cheeses like the Stravecchio Parmigiano Reggiano for example, are ripened for 24 to 36 months, giving it a nutty-fruity taste and a hard, gritty texture. The mildest cheeses such as ricotta, and cream and cottage, are eaten fresh right away and are not ripened at all.

However, some cheeses are ripened mid-range often termed as semi-aged cheese for about 5 to 10 weeks. And one of the greatest tasting semi aged in the market today is the Bucheron Soignon cheese.

Bucheron cheese is a goat’s milk cheese, a native produce of Loire Valley in France. Widely available and absolutely tasty, the Bucheron makes a perfect ingredient for a salad or sandwich. Its soft, creamy center has almost the same texture of ordinary chevre (goat cheese), but Bucheron is far from ordinary.

What makes Bucheron unique aside from its gooey and creamy taste is that it is made in short logs and aged before it is cut into much smaller rounds. Its creamy center is surrounded by a much harder and tangier cheese that has a sharp and complex taste that, a lot better than your typical chevre.

A very interesting characteristic of the Bucheron cheese is its structure it has a layer of gooey cheese around the large chalky core, and a thin bloomy layer of mold like that or brie cheese. This is because softly ripened cheeses are aged from the outside in, thus the interesting center of the Bucheron.

Thanks to the natural magic of mold, you get two cheeses in one block: a creamy, mushroomy center with a dry and clay-like and mildly tangy fresh goat milk cheese at the crust. It goes perfectly with a Bordeaux’s or any other dry. Try the Bucheron cheese toady and sink slowly into heaven!

Find out more about Bucheron Cheese.

Digging out history, the first camembert cheese was created in Normandy, France way back 18th century by the woman named Marie Harel. A secret cheese recipe was shared to her by a priest from Brie whom she accommodated her house. Bigger volumes were created and developed by her family tree leading to its popularity online. “Cheese of Camembert” was its initial name and it used to be issued to French troops during World War I. It became a culture and heritage that has been handed over from generations to generations. One of the many variety of French cheeses includes Cru Blanc Camembert cheese.

Raw-milk or unpasteurised milk are the main ingredient for the Camembert cheese. Melted part is inside and crusty portion outside. It is a creamy delight inside and out with a surface-ripened crust. Nowadays, cheesemakers doesn’t use the unpasteurised milk anymore for reasons of safety and compliance to regulations. The product’s processing are being regulated by the U.S. Food and Drug Administration (FDA). Heating on a specific temperature for a period of time should be done to all milk and milk-products to kill bacteria that are present on milk.

From cow’s milk, it takes approximately one to two days to make camembert cheese. First step in making a mouth-watering camembert cheese starts by adding bacteria to the warmed milk. The mixture will be added with rennet, which is an enzyme to allow coagulation. The camembert mould will hold the curd formed from the mixture after it is sliced into cubes and salted. At this point, the cheese moulds need to be turned every six to twelve hours allowing the whey to be drained evenly. This makes the fresh cheese to taste bland, hard and crumbly. An aqueous suspension of bacteria are sprayed on the surfaces. The cheese will be left to age for three weeks to ripen. A unique, distinctive, creamy and smooth-textured cheese is created along the process. Packing is done with a paper and enclosed on wooden boxes for easier transport after it has been adequately ripened.   A pleasant yellowish white color was achieved for camembert cheeses over the years of evolution.

Neutral room temperature would be perfect for its storage. Storing the cheese in warm temperature will make it melt  and on colder temperature will make it stiff and breaks easily. It should have definite specifications like its taste of perfection. For a complete meal, Frenchmen suggest that a wine will complement the entire flavor. It should not be just any other wine. The fantastic taste of camembert cheese will greatly pair up on the red Bordeaux wine’s powerful taste. Camembert cheese can also be a great dessert served with the right choice of wine and mixed fruits.

We now know the process in making camembert cheeses. In addition to enjoying the informative side of the cheese that we love, you can also buy your next Cru Blanc camembert cheese on an online cheese shop and select from other wide variety available. You can have it delivered to your doorstep with easy and fast access of cheese shopping.