Back in April, a friend gave me a bag of lemons from her family tree in Florida, and their bright floral bite sent me on a citrus binge. That’s how I came to Pantaleo, a firm Sardinian goat cheese that smells like lemon yogurt and tastes – in its youth – as delicate as the Madaleines that sent Proust into literary reverie.
With the Spring season in full swing, we began a quest for a new recipe – one for a spring salad with goat cheese specifically, because we’d been looking forward to springtime for just that reason. And as the weather grows warmer, we tend to lean away from the balsamic in our pantry and find ourselves reaching more often for its lighter cousin, red wine vinegar, and we wanted a recipe that would bring it all together.
If you’re the kind of person who likes to traffic in obscure cheese, you’ll want to add Paški Sir to your list. It looks like an aged Parm with a thick, honey-colored rind and flecks of protein crystals, but the smell and taste are nuttier and brighter, with hints of melon, spruce, and citrus.
The Basque region occupies parts of France and Spain. However, to the people who occupy this region, its neither France nor Spain...It's different...It's Basque Country (Euskadi). When driving into the region the evidence becomes very prevalent.
Red cat is perfect for those first few baby steps into the frontier of pungent cheeses. Its gritty, sawdust colored rind blends perfectly with its fudgy, creamy interior, making for a harmonious coupling of textures, aromas and tastes.
The celebration will begin at 6:00pm on Thursday, May 12th, 2011 in the Upstairs Café at Di Bruno Bros. located at 1730 Chestnut Street. Tickets are $45 in advance, $50 at the door. Seating is limited, so it recommended that you purchase tickets in advance.
On Saturday February 12th from 11am-2pm at 1730 Chestnut Street, Mr. Curtin himself will be sampling his caramel and chocolate confections!
We all love our Parmigiano-Reggiano and Pecorino Romano, but there’s a whole world of aged hard cheese to explore for the purpose of grating. When grating cheese over dishes, it is important to remember that the cheese should be selected for its individual merits and flavor profiles, and not merely as part of a salt […]