Beautiful illustrations of various French cheeses as featured in Cook's Illustrated magazine/March & April 2007 issue. Here's to give you a little idea of what they are... Bleu des Basques Brebis - is an artisan sheep’s milk blue cheese made in the Pyrenées mountains, a region of the French Basque country (near the border of Portugal.) These verdant hills here are full of the wildflowers and fresh grass that give the milk its complexity, subtlety, and lightness. Crottin de Champcol - This is a simple pasteurized goat cheese from the Loire. (Did you know that "Crottin" in French means dung as in manure? The explanation is that old "Crottin" gets harder and browner and tends to look like horse dung or dung in general.) Tome de Savoie - often made with skim milk after the cream has been used to make butter. It is a pleasant and unpretentious cheese with an approachable, mild flavor. This typical cheese from the Alps was originally made as a result to the lack of milk used for the Beaufort or other Gruyeres. They are produced in large flat wheels. Valençay - named after a town in central France, it is shaped like a pyramid with the top cut off. Originally, the shape was perfectly pyramidal. Legend says...coming back from a calamitous campaign in Egypt, Napoléon stopped in Valençay. He saw the cheese and with anger took his sword to chop the top off. Valencay has a soft and delicate taste with nutty flavor. Camembert - made from unpasteurized cow's milk, and is ripened by the moulds Penicillium candida and Penicillium camemberti for at least three weeks. Originating from the Normandy region, when fresh, it is quite crumbly and relatively hard, but it characteristically ripens and becomes more runny and strongly flavored as it ages. Roquefort - a.k.a. the "king of cheeses" as many proclaim, Roquefort is at least one of the oldest and best known in the world. Roquefort has a creamy-rich texture and pungent, piquant, somewhat salty flavor. The name "Roquefort" is protected by law from imitators. For example, salad dressings made from blue cheese other than Roquefort cannot be labeled "Roquefort dressing." Brie de Meaux - a nice white and sweet cheese with a slight greyish tinge under crusty white mould; very soft and savory with a hint of ammonia. The white mouldy skin is tasteless and edible. Morbier - a semi-soft cows' milk cheese named after the small village of Morbier in Franche-Comté. It is ivory colored, soft and slightly elastic, and is immediately recognizable by the black layer of ashes separating it horizontally in the middle. It has a rind (skin) that is yellowish, moist, and leathery. The bottom layer consists of the morning milk and the upper layer is made of the evening milk. Comte - a cooked and pressed cow's milk cheese, made only from the milk of the Montbeliard cow. It is the first French AOC (label of origin) cheese, guaranteeing the quality of the cheese. It is typically described as salty, mild, and fruity. Some cheese have strong hazelnut flavors, others have subtle hints of nutmeg. Paired well with either dry white or light red wines. Epoisses (de Bourgogne) - a classic cow's milk cheese originating from Burgundy and has been made in the small town of Epoisses since the late 1700s. In order to develop the characteristic dark orange rind, this strong smelling cheese is washed with brine for several weeks then finished with wine or brandy. It's one of those stinky cheeses where its bark is worse than its bite. St. Agur - a cow's milk cheese and fairly young, which yields a nice, smooth, creamy and mild flavor, something between a Gorgonzola and Roquefort (not as bold as an in-your-face Gorgonzola!) Perfect spread on pear or apple slices, or just on some French bread or raisin bread. Because of its creamy nature, it melts well in sauces or just on top of chops.
This recipe for Mini Mocha Cheesecakes isn't as heavy as traditional cheesecake especially with the use of nonfat cottage cheese.
Chocolate Mousse Cheesecake NOTE: to make things easier, make the cheesecake and crust on one day and the mousse and ganache on the next day. Cheesecake lasts longer than mousse. Keep this cake ref…
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Homemade nacho-style cheese sauce is within your reach. With this easy recipe, you can make your own gooey, creamy, cheesy dip for nachos, fries, and more.
This Creamy Greek Yogurt Mac & Cheese is my most popular recipe. You'll never want to use a boxed mix again, and it's just as easy (and healthier!).
Just because you've decided to cut back on dairy doesn't mean you have to break up with cheese. Here's how.
Butternut Squash Mac and Cheese is a tasty 30-minute homemade cheesy pasta dish with a bit of subtle sweetness from the butternut squash.
Brie, parmesan, camembert, feta, cheddar, ricotta, mozzarella, and more – find a vegan cheese recipe that will change your life here.
Make awesome crunchy cheese crisps with just a few ingredients (or just one) and a few minutes. A low-carb snack that is satisfying and healthy.
Each week, culture intern Katherine will scour great works of literature for all the cheesy details your English teacher never showed you. Authors often include mentions of food and drink in their written works to give the reader a small glimpse into the culture and historic foodways of a particular place and era. This blog series will
I really do love my waffle iron. I bought a basic, kinda cheap version since I don't use it all that often - but it gets the job done quite nicely. Waffles are fun to make and the flavor combinations are endless. Not only can you make classic sweet waffles like chocolate, blueberry, vanilla, peanut...
Easy Parmesan Knots: a delicious recipe to try. They look fancy but are actually easy to make using refrigerated biscuit dough.
Instant Microwave Macaroni and Cheese in a Mug ~ this easy recipe makes a single serving ultra creamy mug of cheesy macaroni in just minutes!
Mozzarella is one of the easiest cheeses to make, it only takes 30 minutes and the taste can't be beat! The ingredients are simple although a couple of them you may have to search a bit for, but the end result is worth it--especially when you can say "I made it myself!" Homemade Mozzarella Cheese 1 gallon whole milk (just be sure that it is not Ultra-pasteurized, any other kind will work, store bought, fresh from the cow (or goat)) 1 tsp. citric acid* 1/4 rennet tablet* 2 tsp. cheese salt* A big pot Thermometer Slotted spoon (please ignore the mess in the background, we still haven't finished putting things back together after our wall project) Place milk in large pot with thermometer. Sprinkle 1 tsp. citric acid over milk and stir. Turn heat on med-low and heat milk to 90 degrees, stirring occasionally. While you are heating the milk, dissolve 1/4 rennet tablet in 1/4 C. cool water. When milk has reached 90 degrees, turn off heat. Pour rennet over slotted spoon into milk and stir for 20-30 seconds. Remove thermometer and let milk sit undisturbed for 8-10 minutes. Milk should be like a thick gelatin. Cut the curd into a grid pattern. Stir gently for a minute and then remove the curd using your slotted spoon into a microwave safe bowl, trying to leave as much of the whey (the yellowish liquid) behind. Pour off as much liquid as you can without losing any curds. Heat in microwave for 1 minute. Stir, pour off liquid and heat for 35-40 seconds more. Stir and pour off any liquid. Cheese should start to stick together and look stringy. If the curds are not sticking together you can heat for 35-40 seconds more. Once your curds are sticking together and you have removed most of the liquid, add your cheese salt. I usually sprinkle a little on, knead, and sprinkle more on until all the salt is incorporated. After your salt is incorporated, heat the cheese for 35-45 seconds more until it is stretchy like taffy. The cheese will be really hot, so it helps to wear gloves to work with the cheese. Pull and stretch cheese until it is shiny and smooth. Shape cheese into a log by kneading on counter top. Place cheese into a bowl of ice water for about 5 minutes to firm it up. One gallon of milk will yield about 1 pound of cheese. (I paid $2.39 for the milk, so 1 pound of fresh mozzarella was less than $2.50) Now the fun part, deciding how to use your homemade cheese! * Citric acid, rennet and cheese salt can often be found at local beer and wine supply stores or in some specialty grocery stores. If you cannot find it locally, you can order it online from New England Cheese Supply. The first couple of times I made my own cheese I was sure I was doing it wrong, but I am always amazed that at some point it all seems to come together and I have cheese, so don't get discouraged. I discovered the brand of milk I used can really make a difference in the finished product, so if the first batch doesn't work out, try a different brand. I will be sharing some recipes next week that highlight your homemade cheese.
I honestly have no idea why I didn't think of this earlier. Mac & Cheese made in a mug and prepared in the microwave is about as genius as peanut butter filled pretzels. Currently my oven/stove is broken, and until my mom can make up her mind on which model she wants cooking is no easy endeavor. Lack of an oven has forced me into eating plenty of raw veggies, but I can only take so much before I go crazy. This recipe is SO easy anyone (even college students in a dorm) can make it. I particularly like this recipe because a) it doesn't come out of a box or use mysterious cheese powder and b) it makes only one serving so eating five servings temptation is automatically eliminated (or at least severely reduced). RECIPE for Mac & Cheese in a Mug. Serves 1 INGREDIENTS 1 cup water ½ cup elbow macaroni ½ cup cheeses of choice DIRECTIONS 1. Put macaroni in a mug and pour in water. (You may want to add more or less water depending on mug size, but there should be more than enough to completely cover noodles). 2. Microwave on high for 8 minutes pausing at the 5 and 2 minute mark to stir and add more water if necessary. 3. Cook until al dente. 4. Add cheese to pasta mixing with the small amount of water remaining at bottom of mug 5. If cheese does not completely melt, pop mug back in microwave for 30-60 seconds 6. Stir then enjoy! NOTES -If you are feeling really fancy with your microwave cooking skills add some herbs or veggies like red peppers or chopped broccoli
Emmental cheese is a versatile, satisfying cheese that you’ll find perfect for many dishes. But what to do if you’re out? Use an Emmental cheese substitute, of course! I’ve rounded up the best substitutes for
This Almond Milk Pepper jack shreds and melts. Super easy and quick to whip up. Free of Dairy, egg, soy, gluten. can be made corn-free
Featuring layers of blueberry jam, whipped cream cheese, and graham crackers, this blueberry cheesecake icebox cake is cool and creamy summer masterpiece.
A 4-ingredient recipe for vegan basic almond cheese that can be enjoyed as is or crumbled on salads, pasta, or pizza.
Dress up homemade macaroni and cheese with Greek yogurt, crispy bacon, and green peas.
This 3-cheese instant pot mac and cheese recipe seriously cuts down your cooking time. Here's how to make it in an instant pot and the best cheeses to use.
Since it is soup and chili season, I thought it would be fun to make some homemade crackers. What I love most about making your own crackers is that you can use any kind of cheese you want. So you could make super fancy gruyere crackers or you could use bright yellow cheddar for a…
If you've ever had trouble identifying a wheel of cheese, then this cheese knowledge wheel could come in handy.
Is a Hanukkah menu complete without latkes? Be sure to cook up a batch of russet potato latkes, with pink applesauce, for a complete meal.
Thanksgiving around the corner, we are officially in the thick of comfort-food season. And, really, there’s no dish that better personifies that genre than good ‘ol mac and cheese. Luckily, chefs across our fine city are as big of fans of the ooey-gooey pasta as we are, and are whipping up inventive versions of the classic that will make you say, “Kraft, who?”
These cheesecake stuffed strawberries are packed full of creamy cheesecake and topped with a dusting of graham cracker crumbs. A perfect 2 bite dessert!
Cooking is hard enough, but there are a lot of kitchen hacks that can help make that easier. These will help you become creative and efficient in the kitchen.
This healthy mac and cheese recipe from the Flat Belly Diet is delicious, perfect for the family and actually tastes great!
Cheese started being used as a vegetable topping waaaay back in the eighteenth century. In France they began by using it as a topping for ...
