Tag: cheese
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Spaghetti Al Limone
Spaghetti, lemons, olive oil, some herbs and parmigiano-reggiano cheese is all you need to make this simple southern Italian dish. We are going to be making a lemon and olive oil emulsion, adding cheese and then folding al-dente pasta through it.
Simply
Whisk the zest and juice of a lemon in a bowl with several good slugs of garlic infused olive oil. Keep whisking until the sauce has emulsified. Whisk in at least 1/2 cup of grated parmigiano-reggiano (or any hard aged cheese really).
Tip: Balance the lemon flavour by whisking in cracked black pepper to taste.
Cook your pasta al-dente (reserve a bit of pasta water) and then fold it through the sauce until you have an even coating.
If your sauce is too clingy/thick and you can’t get an even coating, mix in a tiny bit of the reserve pasta water.
Serving
I topped the spaghetti with some squid ink fettuccine (fettuccine al Nero di seppia) and basil leaves:
Enjoy,
PK
Here are some more pasta recipes and Italian cuisine ideas:
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Cheese: Italian Piave
The most famous of all Italian cheeses, Parmigiano-Reggiano, has a little brother called Piave. Named naturally enough after the river and region of northern Italy where it is made.
It is every bit as versatile and tasty but because it is aged for less time the flavours are milder and easier on the bank account.
Milk
Cow
Origin
Italy
Aged
Yes, 6 to 18 months
Aroma
Nutty and savoury.
Taste
Nutty with a distinct savoury bite.
Texture
Hard and a little crumbly.
Look
Flaky pale yellow interior. Hard rind stamped with the name of the cheese in large indented letters.
Serving
It is a handy addition to any cheese board and I think it goes great with fruit and berries.
You can munch it by the handful and it excels as a cooking cheese. Add it to your next risotto 🙂
Wine
Your favourite red or white will go well. I like to pair it with a New Zealand or South Australian Sauvignon Blanc.
Related
Here are some more posts about cheese:
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Cheese: Havarti
I think everyone has heard of this famous Danish cheese. Havarti has world-wide fame as a light and easy table cheese and because it is easy to cook with. It is a relatively new cheese but has become a staple in Denmark
Milk
Cow
Origin
Denmark
Aged
Traditional methods see it aged for 3 months. Modern manufacturing methods see the cheese undergo quicker processes and are not aged.
Aroma
Noticeable sweet and buttery aroma.
Taste
Buttery with a sharp taste (no real bite though).
Texture
The processed version is semi-soft and squeaky on the teeth.
Look
Pale yellow.
Serving
I love it as a table cheese, sliced in sandwiches and grilled on bread. It pairs well with meat, fruit and herbs (especially dill).
Manufacturing and Salting Method
Normal cheese-making methods are used. The curds are pressed into moulds, dry salted and finally brine salted prior to a short ageing process.
Wine
Enjoy with your favourite white.
Here are some more posts about cheese:
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Cheese: Moliterno
Moliterno is a hard sheep and goats milk cheese that hails from southern Italy.
It is full of flavour with a distinct but pleasant bight. It is medium on the salt scale and has a hard gritty texture.
As such it is the perfect table cheese and can also be used in salads, sandwiches and grated on stews and pastas.
Milk
Sheep and goat
Origin
Italy
Aged
Yes, at least 60 days and mine was 6 months.
Aroma
Not strong but very present. Smells grassy, definitely a sheep milk cheese.
Taste
Nutty with medium saltiness.
Texture
Hard gritty texture but not as much as Parmigiano-Reggiano.
Look
Yellow straw interior with visible openness. Orange rind.
Serving
I love it as a table cheese and in toasted sandwiches, pastas etc.
Manufacturing and Salting Method
Handmade/traditional cheese making methods are used. The curds are partially cooked, then pressed into moulds, dry salted and finally brine salted prior to a short ageing process.
Wine
Cheese.com says ‘ Wines such as Greco di Tufo, Falanghina, Lacryma Christi del Vesuvio and Aglianico make a perfect match.’
Here are some more posts about cheese:
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Cheese: Massdam
Massdam is a moreish Gouda cheese from Holland. It is a light well rounded all purpose cheese.
Milk
Cow
Origin
Holland
Aged
Briefly 4 – 12 weeks
Aroma
It almost reminds me a bit of dried fruit but then the milky smell takes over. It is tantalising.
Taste
I get a strong nutty flavour with a buttery finish that is sweet rather than salty. It is delightfully squeaky on the teeth.
Texture
A semi-hard pliable cheese with many large cavities.
Look
Pale yellow and waxy. The thin rind has been waxed and so it not edible. The interior has large eyes and is very open.
Manufacturing and Salting Method
Curds are pressed into cylindrical mold and excess water is removed. THe wheel is then salt brined before ageing. They are regularly turned.
Serving
It is the perfect cheese board, sandwich, salad and munch by the chunk kind of cheese. It also melts very well.
Wine
I am not a wine paring expert but the team at cheese.com say to try this with:
- White Zinfandel
- Gewurztraminer (PK here, I reckon this wine is the best)
- Chardonnay
- Merlot
- Sauvignon Blanc
- Chianti
Here are some more posts about cheese:
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Tasting Plate Ideas: Egg Ribbons With Salami
Here is something a bit different for your tasting platters and starters.
You simply whisk and egg, make a thin omelette and slice it lenthways into ribbons.
Take each ribbon and roll it around your index finger. Lay the rolled ribbons out on a plate and add some garnish.
Here I have used diced salami, diced carrot tops and shaved parmesan.
Enjoy,
PK
Here are some more eggs recipies and tasting plate ideas:
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Cheese: Asiago
Asiago is an semi-firm cow cheese from northern Italy. It has a mild but addictive taste. It is great for salads, sandwiches and pastas where you don’t need a cheese with bite.
I love munching on it by itself and find myself going to the fridge for a slice more often than I should.
Milk
Cow
Origin
Italy
Aged
Yes, often 3 months.
Aroma
Milky and mild. You can tell it is a cow cheese.
Taste
Milky and not particularly salty.
Texture
Young it is semi-firm and it becomes crumbly with age.
Look
Yellow interior with visible openness.
Serving
I love it as a table cheese and in toasted sandwiches. Asiago melts well so it is very versatile.
Manufacturing and Salting Method
Handmade/traditional cheese making methods are used. The curds are partially cooked, then pressed into moulds, dry salted and finally brine salted prior to a short ageing process.
Wine
Your favourite red or white will go well. I like to pair it with a New Zealand or South Australian Sauvignon Blanc.
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Homemade Garlic Bread
I had a hankering for garlic bread the other day. When I went to the freezer to see if we had some in I came up empty handed however.
I did a quick google and there were a lot of posts using bread, ground garlic and butter. So easy and the result was perfect. I will never buy frozen garlic bread again. 🙂
For the perfect garlic bread simply butter slices of bread and sprikle them with garlic powder.
Then pop them on an oven tray and into an oven on 210 C for about 10 minutes or until golden brown.
You can even add cheese!
Perfect with some spaghetti carbonara.
Enjoy,
PK
If you liked this post you might like these too. 🙂
Bread:
More Italiano (yes I know garlic bread is American haha)
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Edam Cheese
Edam is a charming and moreish cheese hailing from Holland. Do a quick internet search and you will be told it is an excellent table cheese but not one for melting/grilling. I think it is excellent for both and it goes with almost everything.
Milk
Cow and or goat.
Origin
Holland
Aged
2 months minimum.
Aroma
Milky and grassy and nutty.
Taste
Creamy, mildly grassy with a mild almondy finish. Not particularly salty.
Texture
Semi firm and elastic with no occlusions.
Look
Pale yellow interior with an inedible red wax coating.
Serving
I love it as everything from a table cheese to salads and grilled on bread to pastas and soup.
Manufacturing and Salting Method
Like most firm cheeses, Edam is made using variations on common methods for forming such cheeses. It is then pressed and brine salted. The cheese wheels are then wrapped in paraffin wax prior to aging.
Wine
I am not a cheese and wine paring expert. I leave that to the folks at cheese.com and they recommend dry whites or a nice Shiraz.
Resources
Please visit https://cheese.com/ and https://www.littlegreencheese.com/
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Jarlsberg Cheese
Jarlsberg is a cows milk cheese hailing from Norway. It is exceptionally versatile and it is just as at home on cheese platters, sandwiches and salads etc as it is cooked, grilled and melted on bread, pasta, pizza, dips etc.
Milk
Cow
Origin
Norway
Aged
Yes, for the most part 3 months. Some varieties are aged longer.
Aroma
Slightly nutty and very mild.
Taste
I get a mild nutty flavour with a buttery finish that is slightly sweet rather than salty.
Texture
Semi firm and smooth. Squeaky on the teeth.
Look
Pale yellow and smooth with a wax rind. Large cavities are visible.
Serving
I like to include this on my tasting and cheese plates and will happily munch on it by itself.
I also like to add slices of it to green salads and it goes great in sandwiches and toasties.
Manufacturing and Salting Method
Handmade or commercialised versions of traditional methods are used. The curds are pressed into wheels and then brine salted. The wheels are then wrapped in cheese wax prior to aging.
Wine
I am not a wine paring expert but the team at cheese.com say to try this with a nice Merlot.
YOU MIGHT ALSO LIKE
SHOW ME MORE CHEESE VARIETIES
COOKING WITH CHEESE
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