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Do You Eat the Rind on Cheese?

YumSugar — Mon, 05 Jan 2009 07:45:56 -0800

When I recently reviewed Président's brie cheese log, I mentioned that, even though it is edible, PartySugar and I don't normally don't care for the rind on brie cheese. Where do you stand on the matter?

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Simple Tip: Use Parmesan Rinds to Flavor Soups

partysugar — Mon, 19 Oct 2009 11:30:12 -0700

Good-quality cheese is expensive and if I'm going to purchase a wedge of imported Italian Parmesan cheese, I like to use the entire chunk - including the rind. Luckily, I learned a long time ago that the rinds can be used to season soups and stews. Once you've grated all the cheese off, wrap the rind tightly in plastic wrap and throw in the freezer. The next time you make minestrone, chicken noodle soup, or any other Italian-style, stock-based soup or light stew, simply toss the rind in. It will melt and seep a nutty, cheesy goodness into the soup. How easy is that?!

Do you reserve and reuse cheese rinds? Tell us how below!

Burning Question: When Is It OK to Eat Moldy Food?

YumSugar — Thu, 27 Aug 2009 05:50:51 -0700

The other day, a co-worker asked me whether it was OK to eat a piece of cheese that had grown slightly moldy. That question sparked a discussion on how to handle moldy foods. Can you ever simply cut off the bad parts and proceed to eat the rest? Find out the answer when you read more

Say Cheese! Parmesan Fricos

partysugar — Thu, 11 Jun 2009 10:15:08 -0700

Parmesan cheese is quite possibly Italy's most popular cheese. The hard, dry cheese has clearly won its way into the hearts of America. It's made from skimmed (or partially skimmed) cow's milk and has a pale golden rind and light-straw interior. Although Parmesan is made in the US, Argentina, and Australia, for it to be authentically Italian it must be called Parmigiano-Reggiano. On average Parmesan is aged for two years. It has a granular texture that's sometimes characterized by crystals.

The flavor of Parmesan is salty, complex, and nutty. Parmesan is insanely versatile: it's obviously delicious in pasta, makes a wonderful addition to any cheese plate, is great shaved on salads or crisped on pizzas, and makes an exceptional frico. What exactly is a frico? Find out when you read more.

Frico, quite simply a crispy disk made of grated cheese, are native to Italy's Friuli region. Traditionally fricos consist of montasio cheese, but authentic Parmigiano-Reggiano is a nice substitute. Fricos can be used in salads, but paired with a glass of Prosecco, they make a light, luxurious appetizer.

Parmesan Fricos
Modified from Food & Wine

Ingredients

4 cups Parmigiano-Reggiano cheese, coarsely grated

Directions

Preheat the oven to 350°. In the corner of a large nonstick baking sheet, sprinkle 1/4 cup of the grated cheese in a 4-inch round. Repeat to make 3 more rounds on the baking sheet, leaving about 2 inches between the rounds.
Bake the frico in the oven for about 5 minutes, or until the cheese is slightly melted and golden brown. Let the frico cool on the sheet for 2 minutes to firm up.
Using a metal spatula, transfer the frico to a platter to cool completely; they’ll crisp as they cool. Repeat with the remaining cheese. Arrange the frico on a platter and serve.

Serves 8.

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Say Cheese! Provoleta, Grilled Provolone

partysugar — Thu, 28 May 2009 11:30:08 -0700

A whole cow's milk cheese native to Southern Italy, provolone is now produced in other regions of the world. It has a mild flavor and semifirm texture. The cheese comes in various forms, ranging from a long salami-like shape to a squat-pear formation ideal for hanging. Provolone has a cream-colored rind and white to light-yellow interior. Most of it's aged two to three months, but some is aged up to a year. The older cheese has a deeper yellow color and more pronounced flavor. Provolone is a versatile cooking cheese because it is great for both melting and grating. To find out how I recently enjoyed it, hot off the grill, read more.

Provoleta, or grilled provolone cheese, is a classic Argentine dish. The cheese is normally served at the Argentine grill fest known as an asado, but it makes a wonderful starter to any alfresco meal. Although the cheese can be marinated or topped with chimichurri, it's equally delicious plain. I served mine with charred bread and nduja; however, feel free to get creative with the accompaniments.

Provoleta
Original Recipe

Ingredients

oil for the grill
2 slabs of provolone cheese, cut about 1-inch thick
grilled bread, for serving

Directions

Turn on a grill and heat to medium warm. Brush the grill with oil.
Place the cheese slabs directly on the grill. Cook until the cheese has grill marks and begins to melt about 2-3 minutes. Flip and cover the grill. Cook for 2-3 minutes more until the other side of the cheese is grilled and the entire slab is warmed through.
Enjoy immediately with grilled or toasted bread, crackers, salami, etc.

Serves 6-8.

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Taste Test: Nduja, Boccalone's Spreadable Salame

YumSugar — Thu, 28 May 2009 06:50:36 -0700

I've long been a fan of local talent Chris Cosentino and his offal-inspired Italian restaurant, Incanto. So when news, well, spread last month that Cosentino's salumeria Boccalone Artisan Meats was debuting the first spreadable salame - Nduja, as it's called - to be produced in the States, I knew I had to get my hands on some right away. Did the salumi live up to all its wonderment? Find out when you read more.

Nduja is nothing new - in fact, it's one of the better-known specialties that comes from the southernmost Italian region of Calabria. Pronounced "en-doo-ya," this delicacy takes its name from the French word andouille, which means "sausage." Made of pork meat, pork fat, salt, and copious amounts of red pepper, nduja is extremely spicy - and, for that reason, considered by many to be an aphrodisiac.

I picked up some spreadable salame at the Boccalone boutique in the Ferry Building Marketplace, but the Oakland-based company also carries most of its products online, including the nduja ($24 for two sausages). Despite my penchant for all things spicy, the nduja, which had a texture slightly firmer than that of liverwurst, was shockingly fiery on the tongue. In addition to possessing the vibrant flavor of Calabrian chili peppers, the burnt-orange-hued meat spread also had a robust porkiness and a hint of aromatic bitterness from the addition of orange rind. The high fat content made for a creamy, smooth texture that was a great foil to crispy water crackers or toasted, grilled bread.

Given all its press, I wondered if nduja would be merely a novelty, but a taste test proved me wrong. With its piquant, highly seasoned flavor, this spreadable delight isn't for everybody, but for those who appreciate spice, it's a worthwhile endeavor. Does spreadable salame sound like something you would try?

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Say Cheese! Pork Chipotle Muenster Burgers

partysugar — Thu, 21 May 2009 10:15:35 -0700

Muenster is an American creation related to France's Munster cheese. It has a smooth texture, yellow interior, and orange rind. Muenster is incredibly mild in flavor with a taste somewhere between American cheese and Jack cheese. The cow's milk cheese is semisoft and great for melting. It's ideal on a grilled cheese sandwich, or in my case, a pork chipotle cheeseburger. To check out the recipe, which is perfect for this weekend's kickoff to Summer, read more.

When I saw this on Gourmet's website, I was immediately smitten. What's not to love about a combination of spicy pork, oozing cheese, and creamy avocado? I followed the recipe word for word and was impressed with the sheer perfection of the burger. The recipe takes the American classic and infuses it with Latin flavors. The final burger is a juicy, smoky, crunchy (thanks to the ingenious addition of tomatillos) masterpiece. Don't be afraid of the mayonnaise; instead, embrace it as a key ingredient that keeps the burger moist.

Pork Chipotle Muenster Burgers
From Gourmet

Ingredients

1 lb ground pork (not lean)
2 teaspoons minced chipotle in adobo plus 1 teaspoon adobo sauce
2 garlic cloves, forced through a garlic press
4 slices Muenster cheese
4 hamburger buns, toasted
1/4 cup mayonnaise
1 large tomatillo (1/4 lb), husked and rinsed, then sliced
1/2 small avocado, sliced
1/2 cup cilantro sprigs

Directions

Prepare a gas grill for direct-heat cooking over medium heat.
Gently mix pork, chipotle, garlic, and a scant tsp salt until just combined. Form into 4 (1/2-inch-thick) patties.
Oil grill rack, then grill patties, covered, 4 minutes.
Flip patties and top with a slice of cheese. Grill, covered, until just cooked through, 1 to 2 minutes more.
Spread buns with mayonnaise and assemble burgers with tomatillo, avocado, and cilantro.

Serves 4.

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Taste Test: Président Brie Log

YumSugar — Tue, 30 Dec 2008 13:00:19 -0800

Cheese is one of my favorite foods. I've honestly never met a cheese I didn't like! So when I received one of Président's new brie logs, I couldn't wait to give it a try. The brie log could be likened to the mildest of brie cheeses in flavor; there was little, if any, sharpness. The cheese - described by its makers as "deliciously buttery . . . with subtle mushroom flavors" - tasted exactly like the brand's popular brie wedge. It did, however, have certain differences; to learn what two characteristics set this cheese apart from the rest, read more.

First, the brie's shape is convenient for cutting and placing on top of crackers; the log formation guarantees an equal, mess-free slice every time. Second, and perhaps more important, the cheese's rind is noticeably thinner, making it more pleasant to eat. While both PartySugar and I typically don't eat the rind on brie, we found the rind on this cheese to be tolerable, as it didn't take away the overall creaminess and flavor of the cheese.

At first, I didn't think this brie was anything special, but in the end, I was pleasantly surprised by its consistent texture, mild flavor, and extremely convenient packaging. Next time I go on a picnic with crackers, I'll definitely be picking up one of these.

Have you tried the Président Brie Log? If so, what did you think of it?

Say Cheese! Baked Brie With Mushrooms

partysugar — Thu, 07 May 2009 10:15:55 -0700

One of the world's most beloved cheeses, brie dates back to the 8th century. It's characterized by a creamy soft center and white edible rind. Although Brie originates in France, it's so popular that countries across the world now produce it. Brie is made from whole or skimmed cow's milk. When perfectly ripe, the interior should ooze. Brie has a short shelf life and mild flavor. The versatile cheese can be eaten alone or spread on crackers and bread. Since it's ideal for melting, baked brie is another desirable method of preparation. To find out how I baked mine with mushrooms, read more.

When I saw this recipe in a recent issue of Bon Appétit, I knew I had to try it. Because it can be made in advance and is vegetarian, it's the perfect crowd-pleasing appetizer. Oh and not to mention: it's wildly delicious!

Baked Brie With Mushrooms
From Bon Appétit

Ingredients

1/2 ounce dried porcini mushrooms*
2/3 cup dry red wine
2 tablespoons (1/4 stick) butter
6 ounces crimini (baby bella) mushrooms, halved or quartered if large
6 ounces shiitake mushrooms, stemmed, sliced
2 tablespoons minced shallot (about 1 large)
2 teaspoons chopped fresh thyme
1 13- to 14-ounce Brie (about 5 inches in diameter; preferably in wooden box)
1 baguette, cut into 1/4-inch-thick slices

Directions

Rinse dried porcini to remove any grit. Place porcini and wine in small saucepan. Bring to simmer over low heat; remove from heat. Let soak until soft, about 20 minutes. Using slotted spoon, transfer porcini to work surface and coarsely chop. Line strainer with damp paper towel; strain wine into small bowl and reserve.
Melt butter in heavy large skillet over medium-high heat. Add crimini and shiitakes. Sprinkle with salt and pepper and cook until brown, stirring occasionally, about 8 minutes.
Add shallot and stir until soft, about 1 minute.
Add chopped porcini and strained wine. Boil until almost dry, about 1 minute. Stir in thyme. Season to taste with salt and pepper. Cool.
Remove Brie from box, discarding lid and paper. Using sharp knife, cut top rind from Brie; discard. Return Brie to box. (Alternatively, stack two 12-inch rounds of foil and fold up around bottom and sides of Brie, crimping foil at edges, leaving top exposed.) Mound mushroom mixture atop Brie. DO AHEAD: Can be made 8 hours ahead. Cover and chill. Bring to room temperature before continuing.
Preheat oven to 350°F. Place Brie with mushrooms on rimmed baking sheet. Bake until cheese begins to melt and mushrooms are warmed through, about 15 minutes. Transfer Brie in box to plate. Serve hot with baguette slices.

Serves 6-8.

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What's Cooking at Slashfood

YumSugar — Thu, 23 Apr 2009 05:50:51 -0700

We love Slashfood so much that every Thursday we round up their most delicious stories. Here are this week's finds:

When is it appropriate to eat the rind on cheese?
Five bargain wines that you shouldn't pass up.
Enhance the flavor of in-season wild ramps in a primavera pasta.
Make your own krupnikas, an Eastern European liqueur, with local honey.
Is planning your menu ahead really all that important?
Next time you shop for groceries, go Greek with these high-impact ingredients.

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