The Post Holiday Blues.
January 2008 |
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Greetings!
Post Holiday Blues?
We know how to fix you up when you're feeling blue. Make your selections from over 14 varieties of blue cheese including goat, sheep or cow, ranging from from mild to wild. And if you need to cheer your spirits further, pick up the perfect paring of Port or Sauternes. One stop will set you up for an enviable evening in.
New, scrumptious & true blue:
Ewe's Blue from Old Chatham Sheepherding Company in New York. Made on the farm in a loose Roquefort style, it's creamy texture and subtle blue flavors are full & lingering. You can taste the richness of the sheep's milk, pleasing acidity and a sweetness in the finish. Wine & Spirits magazine recently selected Ewe's Blue as "Best" among American cheeses in its wine pairings.
Crozier Blue from Co. Tipperary, Ireland. This Farmhouse Cheese is produced from the milk of a flock of sheep recently established on the limestone pasturelands near Cashel. The recently launched cheese is made from pasteurized milk, vegetarian rennet and is available seasonally.
Bartlett Blue from Jasper Hill Dairy in Greensboro, Vermont is based on the recipe for Wensleydale, dotted with lovely blue veining, and made exclusively from the fresh, uncooled evening Ayreshire Cow's milk of brothers Mateo and Andy Kehler's herd. Mateo, it should be mentioned, learned his craft over the course of several years at Neal's Yard Dairy in London, and it shows.
Bayley Hazen Blue from Jasper Hill Dairy. Based on the recipe for Stilton this fudgy wonder has a woody, natural rind reminiscent of tree bark complemented by a firm, dry paste with an aggressive blue flavor. Earthy, lively and sure to please a crowd.
Happy New Year,
Rachel & the Quel Fromage crew |
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Stilton Fondue
(A twist on the classic for blue lovers)
12 oz. Colston Basset Stilton, crumbled
2 T cornstarch
1 clove garlic
1 cup Sauternes
2 tsp crème fraiche
salt and pepper to taste
Vigorously rub the clove of garlic over the entire inside surface of a fondue pot or a 2-quart saucepan, then discard the garlic. Add Sauternes and bring to a boil over medium heat.
While the Sauternes heats, toss stilton with cornstarch to coat. Once the liquid has come to a boil slowly add the Stilton and cornstarch whisking continuously. Make sure each addition is completely melted and incorporated before the next addition.
Once all of the Stilton has been added, cook over medium heat for 1 minute. Whisk in crème fraiche and season with salt and pepper.
If using a saucepan, transfer mixture to a fondue pot over heat.
Enjoy with with cubed crusty bread or walnut bread. Also great with boiled fingerling potatoes, pickled veggies or sliced apples. |
Salami, Cheddar, Gouda and so much more. Rooting for your favorite team has never been tastier. Whey to go!
