The Cheese Lady. Week of October 10

But this is Friday, not Monday. Sorry.

This week at the market has been gloriously mild and beautiful. October and all it’s orange and gold splendor at it’s best. The Cheese Lady has been going such a fast pace that it is time to STEP BACK. Time to appreciate the moment.

(See my August 29 newsletter www.thecheeselady.net )

But stepping back aside, the big news this week is not really that of The Cheese Lady. I AM GOING TO BE A GRANDMA. My son and daughter-in-law, Todd and Sarah are expecting a baby the end of April. And really all the messing around I’m doing for cheese comes secondary to that!

The CHEESE SNUG is almost there. The plumber finished this week, under budget! My dad’s going to finish the trim, I’ll do some caulking and I can call the inspector. Yeah. Open house soon.

I am asking you for tried and true cheese recipes. There is a recipe page on my website for recipes and I’d love to post some of yours.

CHEESE

This week lets talk German cheese. The Germans, like all their European neighbors, eat a lot of cheese.

Cambozola
Cambozola, which is made by Kasseri Champignon in Bavaria, is a rich and creamy Camembert-type cheese with a bloomy white rind. Beneath its crust one finds streaks of tangy blue. Hence its name: the marriage of Camembert and Gorgonzola gives us Cambozola. Very popular all over the world, Cambozola is the perfect addition to the after-dinner cheese course and pairs well with fruit and nuts.

What is Cambozola Cheese?

Cambozola is a cheese developed in Germany during the 1970s that combines the tastes and textures of Camembert and Gorgonzola, hence its name. The rind of the cheese is similair to camembert, as is the rich, creamy interior, except, of course, for the streaks of blue that run throughout. The streaks are made by injecting into the cheese the same blue mold used to make Gorgonzola. Cambozola is milder tasting than either Gorgonzola or Camembert, which makes it ideal for someone who wants to try a rich-tasting cheese, but not be overwelmed by it. Cambozola is great to include on a cheese tray and works well in all sorts of recipes, including these two from our website recipe collection: Cambozola Cheese with Grilled Pita and Barbecue Roasted Garlic and Caramelized Red Onion and Cambozola Cheese Burgers

"Champignon" German Brie with Mushrooms

Champignon German Brie with Mushrooms is a double cream, soft-ripened cheese enhanced by the addition of the finest handpicked mushrooms. It has a mild and distinctly "mushroomy" flavor, which develops as it ripens.

Champignon Chicken Cordon Bleu

Serves 6

6 boneless, skinless chicken breasts (about 1 ½ - 2 lbs)

1 egg, beaten

¾ cup plain bread crumbs

3-4 TBSP olive oil

6 slices honey cured ham

8-10 oz Champignon Brie with mushrooms, rind removed

Procedure:

Dip each chicken breast in the beaten egg, then coat with bread crumbs on both sides.
Heat oil in a large skillet, and add chicken breasts, cooking in two batches as not to crowd. Cook for about 4 minutes per side or until nicely browned. Transfer chicken breasts to a shallow baking sheet. Top each breast with a piece of ham, and a slice of cheese. Place in a preheated 325 oven and bake for 8-10 minutes or until cheese is melted. Serve immediately with rice, pasta or potatoes.

Emmental
Allgäu Emmental, or Allgäuer Emmentaler, is also commonly referred to as Bavarian Swiss Cheese. Whatever you call it, this cheese is arguably the most famous cheese made in Germany. Emmental cheese is not originally from Allgäu (a part of Bavaria) but from a region named Emmental in the Swiss canton of Bern. There, this cheese has been produced since the 18th century. In Allgäu, and especially on the summer Alpine pastures and on farms, a round hard cheese has been produced for centuries but with inconsistent results. In 1821, the "Swiss method" was brought to the Allgäu for the first time by Josef Aurel Stadler. Pretty soon, the locals began producing a very consistent product of notable quality.

Made from pure Bavarian milk, it is high in protein and has a familiar yet special flavor. Our Bavarian Swiss has a beautiful yellow color and large eyes. We recommend it sliced for sandwiches, cut in strips for a Chef's salad or chunked for a party platter.

Brings a ham and cheese sandwich to a new level.

German-Style Ham Sandwich

6 slices (6 ounces) Westphalian or Black Forest ham, thinly sliced
1/4 cup apple butter*
1 tablespoon stone-ground mustard
2 Kaiser rolls, split
4 ounces sliced Emmental or other Swiss cheese
1 small cucumber, very thinly sliced
Bibb or Boston lettuce leaves

1. In a small bowl, stir together apple butter and mustard. Spread apple butter mixture on cut surfaces of Kaiser rolls. Fill Kaiser rolls with ham, Emmental cheese, cucumber slices, and lettuce leaves.

Serves 2.

Have a great weekend.

Kathleen