Raclette: A Melting Wheel of Swiss Cheese


Photo Credit: Marek Bereza

The internet is going crazy over raclette.

Raclette (reads as rak-let), is an original Swiss dish that is become popular in New York where there is a restaurant named after the famous cheese.

“The Raclette NYC” serves “RACLETTES” – defined as “Rack melted Alpine cheeses over spiced oven roasted potatoes, cornichon pickles, and cured meats.”

That’s HEAVEN! And who wouldn’t love to have a taste of heaven?

[Read more…]

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Cheese Curds – The Squeaky Cheese

Cheese CurdsHave you ever found a recipe that mentions cheese curds, but you don’t have any idea what cheese curds are?

We’ll help you to find out what cheese curds are and how to make your home-made cheese curds, and also offer you a bonus recipe.

What are Cheese Curds

Cheese curds are also known as “squeaky cheese“.

Cheese curds are a part of the cheese-making process. Another name for them is “squeaky cheese” because fresh cheese curds squeak with your teeth when you bite them.

The flavor of cheese curds is mild, and they have a springy or slightly rubbery texture.

Cheese curds can be enjoyed fried or put on top of poutine.

Poutine is a dish that originated in Quebec, Canada, that is made up of french fries with brown gravy and topped with cheese curds. [Read more…]

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Easy Recipe: Homemade Ricotta


Homemade Ricotta CheeseThe name Ricotta comes from the Latin word “recocta” meaning “recooked”, is an Italian whey cheese made from goat, sheep, cow, or water buffalo milk left over from the production of cheese. It is creamy white in appearance. The taste is semi-sweet.

History of Ricotta

In eHow, Shelley Moore says: “Ricotta is generally believed to have originated with Jewish people in Rome or Sicily. Historians speculate that this type of cheese first appears in documents by the Greek author Athenaeus, who wrote a great deal about food in the second and third centuries B.C.E,

In History of Food Processing, it stated that “Originally, ricotta cheese was produced from whey derived from mozzarella or provolone cheese production, Ricotta now prepared from whole milk or without addition of whey.”

[Read more…]

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Cheese Facts to Remember During the Holiday Entertaining

CheeseWith the holidays fast rushing in, all you can think about is fun. Hosting parties and entertaining will all be a part of a merry season. If you care about making each of these a memorable one for your family, guests and yourself, having a delicious spread is a must. Not every entertaining need to be elaborate. With an array of cheese to grace your holiday table, preparing will be a breeze and the fun almost guaranteed.

So, how can you make your cheese plates more crowd-pleasing?  MartinJ of Serious Eats offers some great ideas in this blog The Best Cheeses for Holiday Entertaining. For a great start, MartinJ says: [Read more…]

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A Search for the Best Artisan Goat Cheese

Goat CheeseAny healthy eater would love to eat not just any cheese, but goat cheese, any time of the day or day of the week. Being a soft cheese, however, you can’t keep it for long, and because the best quality are still made by artisans, you can’t buy enough and often. This means only two things if you want to continue having the benefits of this low-calorie, low-fat, easy-to-digest highly nutritious cheese: find an artisan near you or learn to make it yourself.

What’s an Artisan Goat Cheese

Artisan goat cheese is attentively crafted by hand in small batches. Artisan goat cheese can be bought from farmsteads that raise goats and make them into cheese. Other artisans that do not own a farm typically buy their goat milk from high quality sources. You can expect them to use organic goat’s milk derived from grass-fed goats. This makes the quality of the milk so much better than from those raised in CAFOs or concentrated animal feeding operations where unnaturally large number of goats (or some other animals) are confined or in captivity together to create more profit for the farmer. [Read more…]

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Savoring the Taste of Blue Cheese

Blue Cheese

Photo Credit: Artizone

As the name implies, blue cheese is a type of cheese with blue, gray, or bluish-green veins. These veins are caused by the presence of Penicillium glaucum, or Penicillium gorgonzola, or Penicillium roquefort. The bacteria from these strains create free flowing blue patterns and give the cheese a distinctive aroma. Blue cheeses have a strong flavor that goes well with several wines.

The Discovery of Blue Cheese

The highly prized blue cheese was discovered by accident when the mold developed naturally in cheeses that had been stored in caves where the bacteria were naturally present. Sometime after this happened, someone evidently decided to taste the cheese. The cheese makers found out that contrary to what they feared, the blue cheese did not ruin their product. Instead, the mold gave their cheese a unique taste and texture. The rest, as they say, is history. [Read more…]

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Fondue – When a Dip is Pure Magic

FondueAlthough the Swiss have named fondue their national dish, like the Alps, they share it with the Italians and the French. The essence of fondue is the pot of cheese melted over a portable stove. Using long-stemmed forks, diners dip pieces of bread into the cheese. It is a singularly magical food, simple and yet sophisticated.

The Origins of Fondue

A recipe for fondue in its current format was first published in 1877. The dish was generally made with wine and cheeses like Gruyère or Gouda, a combination that did not always stay creamy and stable until 1905, when cornstarch was introduced as an ingredient. [Read more…]

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When Swiss Cheese is Really Swiss

Swiss CheeseWhen people ask for Swiss cheese in groceries, they look for cheese with holes in them. These holes seem to proclaim the identity of the cheese with such certainty people rarely ask if the Swiss cheese they are buying is really Swiss.

Swiss Cheese in North America

In North America, Swiss cheese is a generic name for white cheese with holes. This is actually a popular imitation of Emmenthaler (or Ementaler) Ementhal (or Emental); both are medium-hard cheeses made in Switzerland. Their flavor is generally savory rather than sharp. American made Swiss cheese, on the other hand, has a mild, almost bland flavor.

As Cook’s Info puts it, Swiss Cheese is a North American generic imitation of Emmenthal, just as Jarlsberg is a Norwegian version of Emmenthal. In the UK, and in Europe, “Swiss Cheese” has no meaning as a specific cheese. It would be like saying “1 pound of French cheese” — people would ask you which French cheese?…” [Read more…]

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Treat Yourself to Feta, Fruit, Vegetables, and Wine

Feta combined with fruits, vegetables and wineAll cheeses have their own distinctive qualities, but feta, one of the world’s freshest cheeses, has a flavor all its own. It is basically a soft but compact cheese sans holes and the skin present in cheeses like brie and camembert. Usually sold in blocks submerged in brine, this cheese can range from sharp to very mild. This makes it ideal for mixing with fruits and vegetables. If you have been looking for a new way to serve your fruit or your salad with cheese, give this wholesome creation a try.

Telling Feta from Other Cheeses

People from all over the world can make “feta” cheese if they have the tools, the sheep’s milk, and the goat’s milk to do so. However, because the name feta is protected under EU laws as a PDO (protected designation of origin) product, the cheese they produce can’t be called feta unless it is made in the traditional way in the mainland of Greece or the island of Lesbos.

Most cheeses that claim to be feta are made of cow’s milk, and this cheese has to be made from at least 70 percent ewe’s milk and no more than 30 percent goat’s milk. By their very nature both have a flavor different from cow’s milk, and the cheese made from them is tangier. Moreover, the humidity, the climate, and the natural bacteria in mainland Greece and Lesbos contribute to the unique taste of feta cheese. [Read more…]

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From the Farm to Your Table: The Making of Chèvre

Chèvre or goat cheese boasts of a rich flavor that offers a wealth of sweet and even savory dishes, if you are armed with a few delectable recipes. It can range from simple recipes that are easy to make – from whipped, creamy cheese topping for breads to simple spicy salad – to more complex, but nevertheless unforgettable creamy cheesecake and soufflé. If there is anything that makes it a little more complicated, it is about where to get your supply of chèvre. The trick is to learn about chèvre-making so you’ll never run out of supply.

This cheese, fortunately, is something you can do at home. The process is easy and does not require too many supplies or equipment to make, which explains why it can be easily made in farmsteads with enough supply of good quality goat milk. Basically, it just requires a few simple steps – bring the milk to room temp; add a drop of culture plus a couple of drips of rennet; give it a quick stir; put the lid on the container and set aside; wait for 2 days at most for the milk to curdle. Drain through cheesecloth fitted in a colander, and then add a bit of salt and voila … your own homemade chèvre! [Read more…]

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