Food and Drinks
May 17th, 2010 at 06:13am
Under Food and Drinks
Pizelle are among the many types of cookies or baked treats widely available in the market today. You can usually see pizelle in any bakeshops, Italian food stores, groceries and even online cookie shops. This article describes pizelle or pizella in singular form and the different flavors of pizelle.
Traditionally, pizelle are something in between cookies and waffles that are first made in Italy. The main ingredients include vegetable oil or butter, eggs, flour and of course sugar. There are also a variety of flavorings added to enhance the taste and these flavorings include vanilla, lemon zest and anise. As usual, the most common flavor that is surely loved by kids and adults alike for pizelle is chocolate. Anise pizelle flavor is licorice-like and besides anise is usually used as flavoring in other types of baked treats. The way the pizelle is baked results to different kinds of crispness. The crispness may range from chewy and soft to crispy and hard.
Pizella is round and flat and usually with a snowflake pattern stamped on both sides of the cookie. Baking pizelle is done using an iron specialized for pizzelle making. Pizelle iron is similar to the iron used in waffle making. Once the batter or the dough for pizelle is done, it is poured into the iron and placed over a burner usually at the top of the stove. However, because of the popularity of pizelle, there are models of pizelle iron which do not require stoves and are electric in nature. Because of these recent models, baking pizelle at home is definitely made easier although as mentioned, there are already several stores in the market which sell pizelle.
Pizelle are usually eaten and served during the Easter and the Holiday season. Weddings with an Italian theme also serve pizelle with other baked Italian treats. Pizelle can be eaten when warm or cold and with hot chocolate, coffee or juice. You can also eat pizelle like any baked treat on any ordinary day for snack. Visiting a café shop will also give you an opportunity to eat pizelle and enjoy the experience more. Sometimes, two pizelle can be placed together and put cream in between like a sandwich. Aside from these, pizelle can also be used as gift ideas for your love ones.
If you plan to give pizelle as gift ideas, you need to choose the type of pizelle that you should give. Knowing the flavor that your friends or family relatives like is an advantage. But if you really have no idea, giving them the type or flavor that you want for them to try would definitely be a great choice as well. Giving an assortment of flavors or types is also a good gift choice. You also need to note the kind of packaging to make the gift extra special. Packaging of pizelle may be in boxes, jars or even trays. Your own choice of packaging will also give the gift, especially if you did not bake it yourself, a personal touch that your recipients will appreciate more.
Loren Yadeski, author of this article is also interested in sweets and recommends you to please check out gift basket if you liked reading this information.
By LorenYadeski
May 16th, 2010 at 05:28am
Under Food and Drinks
Mexican desserts are rather overlooked in comparison to their better known main dish counterparts. The desserts, however, deserve to be in the spotlight. These desserts use simple recipes to make amazing confections that you will fall in love with at first bite.
Mexican desserts are prepared in a variety of ways. One of the more interesting desserts you will find is crema frita. This is a thick slab of custard that is rolled in flour, egg, and breadcrumbs before being deep fried. It is served up with a generous portion of honey. You may want to try some fried ice cream as well. This delectable dessert is made with a ball of ice cream that is rolled in a crunchy coating and fried. These two will knock your socks off!
For a dessert that literally melts in your mouth, try Mexican wedding cookies. They are a true delight. For something your family will never forget, try tres leches cake. This recipe calls for three types of milk (tres leches) to create a cake that is moist, rich, and utterly amazing. While it is rich enough to stand on its own with no frosting, it is traditionally served with a topping of meringue and strawberries. You can also please your kids with empanadas stuffed with fruit or chocolate. Serve them up with a dollop of ice cream for a nice treat.
A unique dessert is atole de fresa. This is a strawberry soup. It has the flavors of cinnamon and mint to make the strawberries even more refreshing. Mexican desserts offer you an amazing variety of treats from which to choose. Flan is one of the most well known Mexican desserts. This creamy custard is covered with a layer of caramel. Different flavors are also made, such as coffee, cinnamon apple and orange.
Many Mexican desserts are creamy in nature. These creamy dairy-based desserts help cool the mouth after a spicy meal. The creamy texture also feels wonderful in the mouth while you are eating. Ice cream, flan, and many other desserts offer this creamy respite after your meal.
Mexican desserts are known for their simple ingredients like chocolate, nuts, honey, cinnamon and nutmeg. To boost your dessert up a notch, mix in a little chile powder. Chocolate and chilies actually pair up very well together. If you have not tried this unusual combination, you really must. Once you try it, you will fall in love with this amazing combination. Practice a few recipes to add to your dessert repertoire.
There are lots of easy dessert recipes Mexican cooks love to make. By finding a few of these recipes you will be able to make them for your friends and family as well. You will be amazed at how delicious these simple recipes can be. Always be sure to use fresh ingredients and do not skimp on quality when you use chocolate. Most Mexican desserts have not been compromised like some of their main dishes. You will find that Mexican desserts retain the authentic flavors that are still enjoyed every day in Mexico.
The ingredients to needed to cook authentic Mexican cuisine are getting easier to find all the time. Be brave and take a culinary adventure in the realm of Mexican desserts. Your family will love all the new sweets they get to try.
Some of the best Mexican dessert recipes are aimed towards people with a sweet tooth. Ingredients like vanilla, chocolate and cinnamon are popular when it comes to Mexican desserts and fresh fruit is always well loved too. If these ingredients sound good to you, you’re going to love making dessert recipes and you can choose from cake, cookies, dessert empanadas and more. http://www.MexicanDessertRecipes.net The Sweet Side of Mexican Food
By ChristineSzalay-Kudra
May 16th, 2010 at 05:13am
Under Food and Drinks
It’s spring, and Cinco de Mayo is just around the corner. The great thing about the United States is we incorporate other cultures celebrations into ours. St. Patrick’s Day was brought to us by the Irish and now Cinco de Mayo is here from south of the border. In America, we love to have an excuse to party, and nothing says party better than food and drinks.
Make your favorite foods for this holiday; perhaps you like chalupas, enchiladas, and tamales. It may be harder to think about Mexican dessert when you are menu planning. It is easier to come up with “Hot,” but the “Sweeter” side of things can be overlooked. Maybe it is time to explore the sugary snacks from our southern neighbors.
Banana quesadillas are a great dessert. They are light and fruity… the perfect complement to any meal. If you really want to go for authentic Mexican cuisine try plantains, they resemble bananas, but plantains need to be cooked to be tasty. They can be delicious if prepared correctly. Make sure you look up a good recipe.
Creamy desserts are popular in Mexico. They are a great way to cool the heat of the main meal. Flan is a sweet traditional dessert that is simple to make and has a creamy texture. The topping of caramel sauce is the perfect touch. This simple dessert delights the tongue. Another fun, creamy dessert is fried ice cream. Your children will love this one… who would not? The ice cream is made into balls that are rolled in a coating. They are briefly fried just until the coating becomes crisp. They should be served immediately with some cinnamon sugar on top. When the crust cracks under the weight of the spoon, it reveals the creamy inside, impressing everyone.
There is always chocolate. Chocolate hails from Mexico, and was enjoyed by the Aztecs. You can bake a delicious chocolate cake with just a hint of chipotle added. The spiciness of hot peppers complements the chocolate; together they meld and create an experience of fantastic flavors. You can also a spicy Mexican chocolate sauce. Your whole family will love the sauce served over ice cream. It is especially good over coconut or cinnamon ice cream.
Now that you have included desserts, your Mexican meal planning can be completed in style. How will you celebrate the rest of the day? Will you be decorating? Are you planning to have some friends over for a scrumptious meal? You can top off the evening with some fruity, thirst-quenching margaritas or Mexican beer.
Cinco de Mayo is an excellent excuse to learn about Mexican culture and have a great time. It does not coincide with other holidays, like Halloween and the Day of the Dead. Take this opportunity to indulge and immerse yourself in all the things you like best about Mexico.
Go ahead and add this holiday to your family traditions. You will be able to teach your children about Mexican culture and you will all enjoy some fabulous Mexican food. Make a pitcher of sangria and enjoy the spring weather with the exotic flavors of Mexico.
Some of the best Mexican recipes are aimed towards people with a sweet tooth. Ingredients like vanilla, chocolate and cinnamon are popular when it comes to Mexican desserts and fresh fruit is always well loved too. If these ingredients sound good to you you’re going to love making dessert recipes and you can choose from cake, cookies and more.
http://www.MexicanDessertRecipes.net The Sweet Side of Mexican Food
By ChristineSzalay-Kudra
May 16th, 2010 at 04:57am
Under Food and Drinks
One of the most well known desserts from Mexico is the flan. This sweet custard covered in caramel sauce is simple and elegant. It is loved by everyone, rich or poor; young or old. It comes with an interesting history that dates back to ancient Rome. Way back when, the Romans began to keep chickens on hand for eggs and meat. When they needed something new to do with all the eggs, they turned to Greece and developed a recipe for custard. The Romans made their custards savory instead of sweet.
Rome shared this recipe as they conquered Europe. When Rome fell, the custard recipe they developed flourished throughout medieval Europe. As the recipe was adapted, more sweet versions were created. In Latin, this dessert was known as flado, for custard. In French, it became flaon and eventually it came to be called flan.
Eggs were thought to cause healing. Recipes with eggs like flan were made to help with the kidneys, chest, and liver. They were also thought to increase fertility. In Spain, they developed a delicious version with caramel sauce poured on top. This recipe was brought to the New World when the Spanish sailed to Mexico.
Mexican cooking has brought the flan to a level all of its own. Mexican flans are usually made in a pan called a bain marie, which includes a pan for the custard as well as an outer pan for the water bath. Using a bain marie, a flan may be cooked in the oven or on top of the stove. If one does not have this pan, flan can be made in any number of glass, porcelain, Pyrex or other non stick dish that can be set into a pan of water in the oven.
If you want to make individual flans, you can use ramekins, although a large flan is certainly impressive. They are not difficult to bake as long as you follow the instructions with care. Use the simple ingredients and you will end up with elegant results. Dessert cannot get any better than this!
Vanilla is the primary flavor used in flan. You can also find them in other flavors, however, such as pumpkin, lime, coconut, lemon, and almond. All these flavors are delicious and they all come with the signature caramel sauce.
Like many other traditional Mexican desserts, flan is a creamy respite from the spicy flavors of many main dishes. It cools the mouth and tempers the stomach. This simple dessert is a delicious end to any meal. Aside from being a sweet treat, flan is also nourishing, as it is full of eggs and milk.
Do not be afraid to try making flan at home. This simple dessert may require a little practice, but soon you will be able to amaze your family and friends with this elegant dessert. Serve it up after any meal or save it for a special occasion. Either way, flan will be a welcome addition to your family menu.
Some of the best Mexican recipes are aimed towards people with a sweet tooth. Ingredients like vanilla, chocolate and cinnamon are popular when it comes to Mexican desserts and fresh fruit is always well loved too. If these ingredients sound good to you, you’re going to love making dessert recipes and you can choose from cake, cookies and more http://www.MexicanDessertRecipes.net The Sweet Side of Mexican Food
By ChristineSzalay-Kudra
May 16th, 2010 at 04:44am
Under Food and Drinks
You are planning your big event and it is time to select what appetizers you want to serve. There are so many to choose from… how do you ever decide? Do you go for healthy or ethnic? What about those appetizers you know are not good for anyone’s health but they taste so good?
When you are choosing your appetizers, of course the first consideration is your budget. You may have caviar tastes and a hot dog budget. Luckily, there are so many appetizer recipes out there to choose from that you should be able to find several that will please you and your guests. Label each dish so any guests that have food allergies know which ones to avoid and which ones to enjoy.
There is a world of appetizers at your fingertips. Focus on a single ingredient to form a theme, such as cheese, poultry, or seafood. You can use cheese in quesadillas, cubes or melted on toast tips. Poultry can easily fill kabobs or dumplings. Seafood may appear in crab cakes, dumplings or you can make delectable shrimp or scallops wrapped in bacon. Alternatively, you may want to make a spread of finger sandwiches with a variety of fillings.
If you prefer to have some without meat, make filo dough stuffed with olives and feta, asparagus rollups or mushroom quiche. If you want it strictly vegetarian or have vegetarian guests to please, try potato puffs, veggie dumplings, or spring rolls. They are delectable!
Puff pastry is readily available in your freezer section. This is your best friend when you are making appetizers. Use them to make mini beef Wellingtons, cheese straws, or delicious turnovers. Cover a wheel of Brie with puff pastry and bake to create a creamy delight. Use it to create tiny little hot dogs out of little smoky sausages. They also make great pastry cups that you can fill with sweet or savory fillings.
If you want to wow your guests with your imagination, fill up tiny dishes with a scoop of spaghetti topped with a lone meatball. They will be amazed. If you like the cutting edge, try encrusting a chicken tender with pecans and serving it on a skewer with a sweet mustard sauce. Sliders are an extremely popular appetizer. These tiny burgers are topped with all your favorite burger fixings.
All these appetizer ideas should give you some great recipes. You can also use a single cuisine to create a party theme such as Mexican or Asian appetizers. A table full of empanadas, mini tacos and salsa with chips gives your guests plenty to eat. Likewise, you can set up a table of spring rolls, potstickers, samosas, and satay to satisfy your guests. For a unique Asian appetizer, try wrapping up a crispy water chestnut in apple smoked bacon. Yum!
In the end, what matters is that your guests are happy. You can make yourself happy too by making as many of these appetizers as possible ahead of time. This gives you time to enjoy your party.
Mexican appetizers make a nice change of pace from ordinary appetizers and will fill out your party meal perfectly. Many people like to put out spicy shrimp appetizer before the big meal as a nice change of pace. http://www.EasyAppetizerRecipes.net You Make the Appetizers, We Help You Make Them Delicious.
By ChristineSzalay-Kudra
May 16th, 2010 at 04:28am
Under Food and Drinks
There is more to Mexican cuisine than what you can experience in a restaurant. Each area of Mexico has its own unique flavors and specialties for you to enjoy. Mexico is divided into three major regions… the North, the Central, and the South. Smaller regions within each large area also have their own special recipes.
The North is cattle country. Both dairy and beef cows are raised in this arid, rugged part of Mexico. Wheat is also grown, so many recipes will use flour, such as tortillas. Tortillas are made fresh every day and are often used to hold spreads and creamy fillings. The local dairies produce fresh cheeses that are enjoyed in many ways.
Northern cuisine is much simpler than in other areas of Mexico. They also use less spice. Many dishes are prepared over an open flame, adding its own flavor. Beef stews, enchiladas, and beans are common foods in the north. Chilies such as Anaheims are popular in this region for their mildness and subtle heat. Pico de gallo, a salsa made of onions, tomatoes and chiles, is served with most meals.
The central part of Mexico is green and fertile. The Spanish provided a strong influence in this region with foods like almonds, sugar, rice, and pork. Local markets sell fresh vegetables and fruit like chilies, avocadoes, and sweet potatoes. One of the local favorites is picadillo. This is a filling made of meat, raisins and almonds that is used for tacos and tortillas. If you visit Veracruz, you will find seafood on every menu. The foods here are a combination of French, Spanish, and African cuisine.
Southern Mexico includes the Yucatan Peninsula. Oaxaca is known for its authentic cooking. The terrain is very rugged, leaving much of this area hard to reach. This isolation has helped preserve centuries old culinary customs. Grilled chilies served with melted local cheese are a favorite snack. Fresh ingredients are a must. Visitors travel to this region from far and wide to savor the real flavor of Mexico.
You could easily take a culinary tour of Mexico as you travel from one city to the next. The flavors of each region are expertly presented in their most famous dishes. By the time you have traveled through Mexico, your palate will be expanded with the amazing depth of this cuisine.
Do not forget the Mexican dessert recipes. Mexican desserts are a fabulous experience of their own. From creamy flan to amazing cakes, these desserts will take your breath away. Try some bunuelos during the holidays. They are a crisp pastry that are topped with cinnamon and sugar. They are the perfect accompaniment to coffee or Mexican hot chocolate.
Using food to explore the culture, history, and beauty of Mexico is a great way to really learn about this fabulous country. Try recipes from every region. You will come away with a better understanding of Mexico’s diversity. Do not forget the desserts, either. Some special desserts are only available at certain times of the year, while others can be eaten every day. Let Mexico introduce you to a wonderful world of food.
Some of the best Mexican dessert recipes are aimed towards people with a sweet tooth. Ingredients like vanilla, chocolate and cinnamon are popular when it comes to Mexican desserts and fresh fruit is always well loved too. If these ingredients sound good to you, you’re going to love making dessert recipes and you can choose from cake, cookies, dessert empanadas and more.
http://www.MexicanDessertRecipes.net The Sweet Side of Mexican Food
By ChristineSzalay-Kudra
May 15th, 2010 at 04:28am
Under Food and Drinks
Indian cuisine is considered as one of the most diversified cuisines in the world as it exhibits a wide range of dishes along with several cooking techniques.
One will find diversity in every bit of life and every aspect of Indian entity. Indian cuisine is not remained untouched with the same and it exhibits a great diversity in Indian cuisine that varies from region to region. Indian cultural and religious beliefs play a very significant role in the evaluation of the cuisine. Demographic factors also play a very important role for making Indian cuisine diversified one. This diversity in cooking may also be because of cultural interactions of India with its neighboring countries such as Persia, West Asia, Mongols and others giving it a unique position in the world of delicacies. It reflects in various Indian cuisines from different parts and regions of the nation.
Extensive use of spices has become the trade mark of the Indian cuisine. These spices are used to enhance the taste and aroma of the dishes. The Indian cuisine is classified into four broader categories they are North Indian, South Indian, East Indian and West Indian.
All these four categories have left their marks on the world’s cuisine and always remain in demand in almost all of the world’s premium food centers and locations.
North Indian food is known for its Mughali dishes along with a range of vegetarian delicacies. Since long the North Indian cuisines play an important role in the International cuisines in metropolitan centers all round the globe. The main ingredients of the dishes are milk and dairy related products. While preparing North Indian dishes, the equipments most widely used are “tawa” means griddle for baking products such as “roti” and “paratha” along with puri and bhatoora which are some form of breads. “Tandoor” a cylindrical oven that is coal fired used for baking naans. It is also used for preparing very popular dish known as tandoori chicken.
East Indian cuisine comprises of delicacies from the states of Bengal, North Eastern States, Assam and Orissa. These are generally famous for their sweet desserts such as rasagolla, kheer, chumchum etc. The most remarkable thing of the East Indian food is that it is neither too spicy nor too faint. The most popular ingredients used while preparing the East Indian dishes are cumin seeds, mustard paste, mustard seeds, nuts, yogurts, cashew paste etc. Rice is an important and regular staple food along with seafood which is very popular among the coastal areas of Orissa and Bengal.
Coconut and Rice are integral and most important part of the South Indian meal. The wonderful dishes such as the vadas, uttapams, dosas and idlis are the result of combination of rice and lentils which are very well complimented with several curries such as sambhar, rasam and pachadi. Another main constituent of the South Indian dishes is fish, which is widely preferred over the chicken and goat meat.
West Indian cuisines include dishes from states like Gujarat, Maharashtra and Goa. The most popular Maharashtrian thali includes fresh pickle, raita and pakoras as their main ingredient. The thick dal is poured over top of the rice. It also includes one dry vegetable along with a curry which is never over cooked or spicy with papads.
For more information on Indian Cooking Recipes and About Indian Foods please visit our website.
By DavidH.
May 14th, 2010 at 10:27pm
Under Food and Drinks
Take a stroll down the aisles of your local supermarket or gourmet food store and you may notice that many foods are labeled “artisan” or “artisanal”. You’ll find products such as bread, chocolate, cookies, crackers, coffee, flour, gourmet cheese, granola, oils, pasta, salami, salt, spices, and vinegar described as “artisan(al)”. And this term is not just reserved for specialty foods, mass grocery brands are employing them as well. Sargento Artisan Cheese Blends and Wheat Thins Artisan Cheese Crackers are perfect examples. How are shoppers to know whether this is just a savvy marketing term or if their product selection is truly “artisan(al)”?
The main issue with the term “artisan(al)” is that it’s not regulated by the FDA like other food label terms such as “low-fat”, which have strict usage guidelines . “Artisan(al)” also bears different meanings across different food categories. Artisan coffee implies the beans are roasted in small batches while Italian artisan balsamic vinegar is produced according to strict regulations regarding recipe, process and region. Essentially, the common denominator for the term “artisan(al)” is to suggest associations of high-quality and to differentiate the product from mass produced foods.
When shopping for cheese in the United States, the origin of production plays a major role in how it’s labeled. The countries of the European Union (EU) have long recognized how food and wine is not only a way of life and a symbol of cultural and national pride but also an important tradition worthy of preservation and continuation. In an effort to protect these types of foods, to ensure a high-quality product and to minimize consumer confusion of similar products, the EU has developed the “Protected Designation of Origin”- a culinary copyright, if you will. Strict rules govern production particular to the protected food and wine such as region, recipe and method. The countries of France, Italy and Spain have greater quantities of foods and wines that benefit from this labeling system and each have a different acronym reflecting the translation into their respective languages - AOC, DOP and DO respectively. To make matters confusing, a PDO labeled food does not necessarily guarantee an artisanal product, as there are mass producers adhering to these stringent rules. And conversely, there are plenty of high-quality European foods made by hand in small batches that do not benefit from PDO status.
According to The American Cheese Society, an organization supporting American artisanal and gourmet cheeses, for American cheeses to be labeled “artisanal”, the focus is on the process (and not the region, like in the EU). American artisanal cheeses are typically made by hand in a traditional manor and in small batches. This allows for the cheese maker to have greater control over the quality, flavor and craftsmanship.
To feel confident that the gourmet cheese you are selecting is indeed artisanal, take a look at the label or ask the cheese monger. Is it made by a small company or a large corporation? Does the packaging offer details about the production process and the cheese maker? Regardless of the “artisan(al)” term, what matters most when selecting gourmet cheese is the taste. High-quality will always be reflected in the flavor.
Even though her passion for gourmet cheese was undying, Sara Kahn found shopping for it to be overwhelming, time consuming and confusing. She established The Cheese Ambassador to offer a simple way to select and serve the world’s finest cheeses. By providing the perfect combination of exquisite cheese along with a comprehensive cheese course guide, enjoying gourmet cheese is now a deliciously enriching experience.
By SaraKahn
May 14th, 2010 at 10:13pm
Under Food and Drinks
If you email or chat online with any frequency, you may have noticed a proliferation of acronyms being used. BTW (by the way), LOL (laugh out loud), OMG (oh my goodness) and WTF (what the f***) have found their way into our daily electronic communication. There is another set of acronyms you may want to become familiar with when shopping for gourmet cheese and fine wines - AOC, DPO and DO. And while it’s important to know what they mean, you will likely never need to say the words in their non-abbreviated form - unless of course, you want to show off your newfound foodie knowledge.
These cheese acronyms only apply to cheeses crafted in the Old World. The European Union (EU) has developed the “Protected Designation of Origin”- a culinary copyright, if you will. Only foods with PDO status are the authentic version. Strict rules govern production particular to the protected food and wine such as region, recipe and method. The countries of France, Italy and Spain have greater quantities of foods and wines that benefit from this labeling system and each have a different acronym reflecting the translation into their respective language.
Appellation d’Origine Controlee (AOC) is the French version of the EU’s PDO laws and governs foods such as gourmet cheese, chicken, lentils, honey, butter and fine wine. The genesis of the French food labeling laws was first applied to Roquefort in the 15th century when production was regulated by the French parliament. A few hundred years and and a few hundred cheeses later, only 40 cheeses are protected by the AOC label including our favorites - Brie de Meaux, Camembert de Normandie, Comte, Epoisses, and of course, Roquefort. To illustrate just how stringent these laws are, Roquefort can only be named as such provided that milk from particular herds of sheep is used, the cheese is aged in the natural Combalou caves of Roquefort-sur-Soulzon, France and must be injected with Penicillium roqueforti molds produced in the same cave.
To make matters confusing, Italy utilizes two acronyms to protect food and wine. Italian wines primarily use the Denominazione di Origine Controllata (DOC) assignment while gourmet foods such as prosciutto de Parma, balsamic vinegar, olive oil, gourmet cheese and even San Marzano tomatoes use Denominazione di Origine Protetta (DOP). Gorgonzola, Parmigiano-Reggiano, Pecorino Romano and Fontina are just a few of the cheeses from assigned DOP status.
Spain regulates wine and food such as olive oil, jamon Serrano (cured ham), sherry vinegar, and gourmet cheese using Denominación de Origen (DO). A few Spanish DO cheeses you may be familiar with include Cabrales blue cheese, Manchego and Zamorano.
With all of the acronyms in your life, you may be wondering if you need to memorize more. Just knowing they exist and keeping an eye out for them may be enough to help you discover wonderful and exciting examples of traditional food and wine from these European countries. When shopping for gourmet foods and wines, look for these acronyms somewhere on the label. Whether you find the acronyms on gourmet cheese, fine wine or other specialty foods, you’ll feel confident knowing you are selecting a taste of quality, heritage, place and a sense of people. Like taking a trip without leaving home.
Even though her passion for gourmet cheese was undying, Sara Kahn found shopping for it to be overwhelming, time consuming and confusing. She established The Cheese Ambassador to offer a simple way to select and serve the world’s finest cheeses. By providing the perfect combination of exquisite cheese along with a comprehensive cheese course guide, enjoying gourmet cheese is now a deliciously enriching experience.
By SaraKahn
May 14th, 2010 at 09:57pm
Under Food and Drinks
To some it smells like feet, to others it reeks of dirty socks. We are not talking about the locker room but the aroma of some of the world’s most delectable foods – gourmet cheese. One step into a cheese shop and it’s easy to be overwhelmed with the aroma. To some it’s offensive and to others it’s heavenly. With most foods, the sense of smell is directly related to the taste but this is not always the case with cheese. If the odor wasn’t enough to keep you from sampling these culinary delights then perhaps the production process will. Certainly adding to the gross-out factor is the use of molds and bacteria in the cheese production process to yield a desired rind color, flavor profile and scent. For the adventurous foodie, there are many renowned gourmet cheeses considered to have an unsavory bouquet that are definitely worth a taste.
Most gourmet cheeses known to be odiferous have something in common. They fall into a category known as washed-rind cheeses. During the aging process, these cheeses are washed with a brine typically of salt water, brandy, beer or other spirits. Sounds perfectly harmless, right? Turns out this washing method allows the cheese to become hospitable to a beneficial bacterium responsible for the brightly hued rinds, robust flavor and pungent odor. A few times per week, the cheeses are bathed in these liquids until they are perfectly aged.
While this may seem like these gourmet cheeses would be an acquired taste, chances are you may have already savored a few. Gruyere is a popular washed-rind cheese commonly enjoyed as a table cheese, used in fondues and is traditionally melted atop French onion soup. There are two types of Gruyere – Swiss and French (Gruyere-type cheeses are known as Comte and Beaufort). Only Gruyere produced in Gruyere, Switzerland has the Appellation d’Origine Controlee (AOC) and can only be labeled and sold as Gruyere. The AOC designation is essentially a culinary trademark protecting the recipe, region, heritage and production methods. Both the Swiss and French versions are produced from cow’s milk and washed with a salt-water brine. Gruyere can be identified by having small holes and is characteristically sweet, nutty and slightly salty. As it ages, the flavor becomes more full-bodied and the texture hardens with crystalline crunchies. This is one of the few washed-rind cheeses with a mild scent.
As we all know, the French love their gourmet cheese. No other country produces so many types of cheese. There is one cheese so odiferous it was once banned from Le Metro (the Parisian subway system) – Epoisses de Bourgogne. But don’t let this stop you from enjoying one of the most incredible washed-rind cheeses. With its edible rind the color of worn rust, Epoisses (as it’s commonly known) has a gooey, creamy center and a distinct, pronounced flavor. Made from unpasteurized cow’s milk, it is washed with the local brandy. Produced in the French town of Cote-d’Or, Epoisses also enjoys AOC status. Look for Epoisses in a small round wooden box at your local cheese shop.
An equally sumptuous washed-rind gourmet cheese worthy of your attention is Taleggio. This square-shaped cheese from the Lombardy region of Italy has been made in the same manner for centuries and therefore is assigned DOP status (Denomination of Protected Origin – Italy’s version of AOC). Made from cow’s milk and doused with a salt-water bath, Taleggio has an edible, rose colored rind. When perfectly ripe, it is a moist, semi-soft cheese with a buttery (some say meaty) taste. And let’s not forget the unforgettable odor.
With one taste of these epicurean treasures, it’s easy to forget the strong smell. Simply grab a bottle of wine and a loaf of crusty bread. But to be considerate, just make sure you are not on Le Metro.
Even though her passion for gourmet cheese was undying, Sara Kahn found shopping for it to be overwhelming, time consuming and confusing. She established The Cheese Ambassador to offer a simple way to select and serve the world’s finest cheeses. By providing the perfect combination of exquisite cheese along with a comprehensive cheese course guide, enjoying gourmet cheese is now a deliciously enriching experience.
By SaraKahn
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