J u n e - J u l y 2 00 9
Our Bi-Monthly Cheese Newsletter
MY 2009 USA CHEESE COMPETITION
A DV E N T U R E
When I discovered that the
USA Cheese competition was
being held at Lambeau Field
• JUNE IS DAIRY this year, and that it was open
MONTH to the public, I knew that I
had to go. So I invited my
dear friend Magee, an awe-
Be sure to visit your some personal chef, to join
nearest Balistreri me on the adventure. She
and I jumped into the car and
Sendik’s. Each away we went.
location will be Not being from Wisconsin
celebrating, watch for nor (I’m sorry to say) a foot-
ball fan, I had never visited
special events and the shrine before. This place
demo’s! is huge and, on a Tuesday
afternoon, not very busy. We
did, however, find a small
….NEWS FLASH…. cluster of parked cars and
made our way up to the grand
….NEWS FLASH…. entrance.
Now this is where expecta-
Good news for those tions met with reality! I ex-
who enjoy a nice piece pected to walk into a busy
cheese show of sorts, with
of affordable Roquefort.
the cheesemakers all there
The USA government talking cheese and business.
has removed the man- I expected to be able to try all
datory 300% Tax that of their amazing cheeses and
be able to smooze with the
President Bush placed best of the cheese world.
on Roquefort before Then I met reality! This is a
leaving office. very quiet and serious event.
CUSTOMER RECIPE:
“JANE’S DANGEROUSLY DELICIOUS
BRIE”
Be sure to visit Wisconsin’s
Milk Marketing Board at 1 Wheel Brie; remove rind ( I used
www.eatwisconsincheese.com Crave Brothers Petit Frere)
for amazing recipes and 2 TBL Fresh Chopped Parsley
information about Wisconsin 2 TBL Fresh Grated Parmesan, or
Cheeses. They have amazing other type of grated Italian
ideas, events and stories 4 Sundried Tomatoes packed in
about our Artisanal oil, drained and minced (Jane said
Cheesemakers! she added more….so did I)
1 TBL Oil from the Tomatoes (I
added more here too)
The judges are set-up at ta-
bles. There are two judges at
each table and a couple of
volunteers who assist with
keeping the judging process
moving. What was very unique
was that we were able to be
right there with the judges as
they were judging the cheeses.
We were able to watch, take
pictures, ask questions and I and their assistants. One of
even got to taste a cheese the tables of judges even let
sample with two judges whom me try the cheese that they
were judging “seasoned were currently judging and give
cheeses” . my two cents!! Wow!! Not that
they took my opinion seri-
Each cheesemaker sent his
ously….I’m sure...but it cer-
or her cheese to Lambeau
Field along with paperwork (of tainly was fun.
course!) Each sample of Overall, it was a great day and
cheese was then assigned a if you ever have the opportu-
number and a category (i.e.
parmesan). This was to keep
nity to attend a Cheese Judg-
ing….go for it.
the judges from knowing one
cheesemaker from another.
Also the judges are not allowed
to discus the cheese that they
are judging with each other.
Maggie and I arrived just as
the Satori Sarvecheeo was
being judged. We had no clue
that it was going to be named
the 2009 USA Winner! We
also got to talk to the judges
6 Cloves of Garlic seeded crackers.
Minced and Mashed
1 tsp Dried Basil We did a demo with
this recipe over Memo-
Trim rind from Brie. Mix rial Day at German-
remaining ingredients town and it was a big
and slather on brie. hit!
( or...As Jane
says…”Slather directly on Thanks Jane!
thighs”) Serve with fancy,
 the Curd
SUMMER ENTERTAINING
Cheese and Wine go together as naturally as
soap and water! When matching them together
the number one rule is …...have fun! However
the socialites of our world have created 10 Ba-
sic Guidelines and I find they are helpful. So
here it goes and I hope that you find it helpful
also.
#1: Pair Texture of Cheese with Wine. The tex-
ture of the cheese is the most important charac-
teristic when choosing a wine to serve it with. By
noting the texture you will be able to also have
an idea of the cheese flavor. You will want to
choose a wine with a similar “weight” to the
cheese.
#2: Pair light cheeses with white wines. Again
matching the texture of the cheese with the
wine. A light cheese is usually one that is fresh,
or semi-soft. These are cheeses that are not
aged for very long, if at all, and do not have the
complex flavor as older, heavier cheeses.
#3: Pair White Wines With Cheese. Many be-
lieve that only red wines should be served with
cheese. However, white wines are less com-
plex in nature, and simply more “cheese
friendly.” Many white wines have more pro-
nounced acidity. This quality makes them more
compatible with high-acid cheeses, including
fresh and slightly aged goat cheese. In addition,
white wines are often characterized by butteri-
ness and fruit. A buttery quality in wine makes
a natural affinity with many cheeses, especially
soft-ripened cheeses.
#4: Pair Fruitier-Style Wines with Cheese. This
goes for both red and white wines. The best
example lies in one grape alone: Riesling. Ries-
ling is a fruity grape and is high in acid. Few
grapes posses this balance.
#5 Pair Sparkling Wines with Blue, Creamy, and
Salty Cheeses. Sparkling wine goes well with
blue cheese because of the compatibility of
flavors. The bubbles also make sparkling wines
equally good companions with creamy and salty
cheeses. Sparkling wine is, in fact, probably
WATERMELON-FETA SALAD
2 Tbl Olive Oil
1 Tbl plus 1tsp of Champagne Vine-
gar (or White Vinegar)
2 Tbl julienned fresh Mint
One 3lb Wedge Watermelon, seed-
less
1 cup Red and Green Grapes, halved
3/4 Cup Feta, Crumbled
1/4 cup Pine Nuts, lightly toasted
BRINGING CHEESE AND
second to Riesling as an overall cheese match.
Creamy cheeses, such as double or triple-
crèmes linger in the mouth long after the bulk of
the cheese has made it’s way down. The cream
gives real definition to the term “mouthfeel.”
So… what could be better than taking advantage
of those tiny bubbles to freshen up the mouth?
Not only is the combination refreshing, the earthy
flavors in the wine are favorably accentuated by
the sweet, fruity cheese.
Dessert wines are different than sparkling
wines. Some have similar agreeable efferves-
cence, however. They are sweet and dry but the
effervescence works the same way with blues or
brie’s.
#6: Pair Red Wines with (Almost) Anything. White
wines do pair with cheese easier than red wines.
But red wine will often seem bitter when sipped
with many cheeses, because the tannins in Red
wine are exacerbated by salt. Many cheeses
have a good amount of salt, which brings out the
tannins in the wine.
Generally, the lighter and fruitier the red wine,
the easier it will be to pair with the right cheese.
Fruity & light-bodied wines, Sangiovese for exam-
ple, are very nice with mozzarella. The flip side is
that a wine that is too light may simply get lost
with a cheese that is substantially more flavorful
than the wine.
Hard cheeses, such as an aged Gouda, with
their salty yet sweet flavors go surprisingly well
with many red wines. Remembering that big
tannins will be exacerbated by excess salt, we
would suggest an older vintage
#7: Pair Cheese and Wines with Comparable
Flavors. This is common advice about food and
wine pairing, and it works for cheese and wine
too. Identify the dominant flavors in the cheese
you’re eating and seek out a wine or wines that
share a similar flavor profile.
#8 Pair Cheeses and Wines with “Opposite” Fla-
In a small bowl, whisk together the oil, vinegar
and mint. Set aside.
With a sharp knife cut the wedge of Water-
melon in half lengthwise. Cut the fruit away
from the rind. Then cut the fruit into 3/4 inch
cubes.
In a large bowl, toss watermelon together with
grapes and cheese. When ready to serve, toss
with the dressing and nuts.
Page 2
WINE TOGETHER
vors: The idea of opposites attracting is
not a far-flung idea when applied to
cheese and wine pairing. Much of the
way we put food and wine together is
based on this idea. Enjoying sweet and
salty or sweet and savory flavors to-
gether is a fun-damental physiological
pleasure, which is why cheese and wine
make a great pair.
#9: Pair Dessert Wines with Cheese:
The term “dessert wine” always means
sweet, but how sweet varies. One way
to gauge the sweetness of a dessert
wine is to look at the percentage of
residual sugar in the wine. The higher
the percentage of residual sugar the
sweeter the wine.
As a guide, the primary flavor char-
acteristics of various dessert wines
include: dried fruit ( raisin, apricot, fig,
prune), chocolate, coffee, honey, min-
eral, caramel, orange, toffee and nuts.
10: Pair Aged, Mild Cheeses with Older,
Milder Wines: The idea of an “aged
mild cheese” may not seem possible,
since we think cheese becomes
stronger with age. Brie for example
becomes stronger with age. However
Gruyere, on the other hand, might be
aged a year or more, yet it will never
become particularly strong as it ages.
As cheese and wine mellow, they as-
sume identities different from those
they had when they were younger.
Their vibrant youth is replaced by tran-
quility, forward fruit retreats in the
background, and a once astringent
wine is now suave. With certain
cheeses extended time allows them to
become sweet, mellow, and sometimes
a little grainy. Together, older cheeses
and wines find companionship because
neither is competing with the other.
the Curd 400 degree oven.
Cut crust off each slice of bread.
Then cut slices in half, then
each half in half; creating trian-
I S AY F O N T I N A , YO U S AY F O N T I N E L L A . . . W H AT gles. Place slices on baking
IS THE DIFFERENCE? sheet and brush both sides with
olive oil, using approx. one half
The names are so simi- or even sometimes called cooking cheese. This is a of the oil. Bake in oven 4-5 min
lar and they are both Fontal is produced in North- cheese that you can serve as a until golden brown.
white, but that is pretty ern Italy. This cheese is desert cheese with fruit at the To build 16 mini Tramezzini’s:
much where their simi- described as mildly fruity end of the meal or melted in a Start with 1 triangle, top with a
larities end. and nutty in flavor and wide variety of Italian dishes or slice of cheese, slice of tomato
Danish Fontina (fawn- aroma. fondues. and a leaf of basil; top with a
TEE-nah) is a semi-soft, Steven Jenkins, author of “TRAMEZZINI” second piece of bread and re-
smooth textured, par- “The Cheese Primer” (the The Elegant Italian Sandwich peat cheese, tomato, basil then
tially skimmed cow’s cheesemonger’s bible) de- top with a 3rd piece of bread.
12 slices of good quality white
milk cheese with a scribes this cheese as Place sandwiches on baking
“pleasant but bland fla- “another of the perfect any- bread sheet. Drizzle with remaining
vor”. It does melt nicely time cheeses.” This is one 3 TBL Extra Virgin Olive Oil olive oil on top. Bake for 10-15
and I do use it in many of his favorites. He recom- 1/2lb Fontinella, Fontina or min until cheese begins to melt.
casseroles or fondue's. mends it for lunch with ham, Mozzarella, Swiss, Gueryur, etc.
Because of it’s texture it salami (dry Italian I’m sure), Your choice.
is used as a cooking or pate, some bread, fruit TEN BASIC
Cherry or Grape Tomatoes,
cheese. and a glass of wine. thinly sliced. GUIDELINES
Fontinella or Fontella, Fontinella is also a great 1/2 cup fresh Basil
1. Pair textures of cheese
2 TBL Fresh Parmesan (opt.)
with wine.

APRICOT COINS 2. Pair light cheeses with

4 ounces Fresh Goat
Cheese
2 tsp Milk, more if needed
40 Dried Apricots, prefera-
bly Turkish
2 tsp Honey
1 Tbl finely chopped Fresh
Thyme (or 1 1/2 tsp dried)
40 Candied Walnut Halves
Using a mixer: Combine
Cheese and milk. Using
the Paddle attachment,
whip the cheese for at
least 5 min, or until it is
very smooth and creamy.
If the cheese is still crum-
bly, add more Milk 1/2 tsp
at a time.
Assembly: Spread 1/8 tsp
of cheese on each Apricot.
Drizzle a little Honey over
the cheese and top with a
light sprinkling of thyme.
Place a walnut on top. Ar-
range on a platter and
serve.
white wines.
3. Pair white wine with
BLUE CHEESE– STUFFED DATES
cheese
2 ounces Creamy Blue Cheese at Room Temp
24 Dried Dates, pitted and cut in half lengthwise
4. Pair fruitier-style wines
24 Blanched Almonds
with cheese.
Cayenne Pepper
Cream cheese in a bowl with a hand mixer or wooden spoon. You
may add a touch of milk of cheese is crumbly. Set aside 5. Pair sparkling wines
Place the dates on a platter. Using a knife, spread approx 1 tsp of with blue, creamy, and
cheese on the cut side of the date. Top with 1 Almond. Sprinkle salty cheese.
with a dash of Cayenne pepper and serve.
6. Pair red wines with
MASCARPONE CREAMS (almost) anything
Serves 4
4 oz Amaretto Cookies, crushed 7. Pair cheeses and wines
4 Tbl Amaretto or Maraschino
with comparable flavors
4 Eggs, separated
1/4 cup Superfine Sugar 8. Pair cheeses and wines
1cup Mascarpone with “opposite” flavors
Toasted Slivered Almonds, to decorate
Put the Amaretto crumbs in a bowl. Add amaretto and set aside to 9. Pair dessert wines with
soak. Beat egg yolks with the sugar in a separate bowl until pale and
cheese
thick. Fold in the mascarpone and soaked amaretto crumbs.
Whisk the egg whites in a separate bowl until stiff peaks form, then
10. Pair aged, mild cheeses
gently fold into the cheese mixture. Divide into 4 serving dishes and
chill in frig for 1-2 hours. Sprinkle with slivered Almonds. with older, milder
wines.
BAKED POTATO SALAD WITH
WISCONSIN AGED CHEDDAR
Chef Kent Rathbun
2 lb Red Potatoes, washed
2 Tbl Canola Oil
4 tsp Sea Salt, divided
8oz (1/2lb) Smoked Bacon, diced and cooked
crisp
1 cup Sour Cream
4 Green Onions, thinly sliced
2 cups (8oz) Wisconsin Aged Cheddar, shred-
ded
1 tsp freshly ground pepper.
Preheat oven 350: toss potatoes with oil and
2 tsp of salt. Place on baking sheet and bake
until tender, about 20 to 30 min. Meanwhile,
fry bacon until crisp. Drain on paper towel. Set
aside.
When potatoes are baked and cool enough to
T H E H I S T O RY O F A P R O N S ,
I don’t think our kids know what an
apron is! The principle use of
Grandma’s/Nana’s apron was to protect
the dress underneath, because she only
had a few, it was easier to wash aprons
than dresses and they used less mate-
rial. But along with that, it served as a
pot holder for removing hot pans from
the oven.
It was wonderful for drying children’s
tears...and occasionally was even used
for cleaning dirty ears.
From the chicken coop, the apron was
used for carrying the eggs, fussy chicks
and sometimes half hatched eggs to be
finished in the warming oven.
When company came those aprons
were ideal hiding places for shy kids.
And when the weather was cold,
Grandma wrapped it around her arms.
Those big old aprons wiped many a per-
spiring brow…. Bent over the wood stove.
handle, quarter or cut into large
chunks and place in a large mix-
ing bowl. Add bacon (reserving
1/3 cup ) sour cream, green
onions and cheddar cheese.
Season with remaining salt and
pepper. Fold all ingredients care-
fully, being careful to leave the
potatoes chunky. Scatter with
reserved bacon on top. Best
served warm.
Preheat oven to 375°F. Sauté onion in oil
WISCONSIN FONTINA-STUFFED
until soft, 3 to 4 min. In medium bowl, toss
PRETZEL BREAD
sautéed onions with peppers, parsley,
thyme, Fontina cheese and ham. Season
with salt and pepper.
1/2 cup yellow Onion, julienned
To hollow pretzel rolls, cut off one end
1 tsp Olive Oil
and set aside. Using a thin bladed knife,
1/3 cup Roasted Red Bell Pep- gently cut the center out of each bread,
pers, cut into 1/2 inch slices leaving 3/8 inch around the edge. Use a
small spoon to scrape out inside bread and
2 tsp Fresh Parsley
discard (I save for crotons) Stuff 1/4 filling
2 tsp fresh thyme, chopped mixture into the pretzel breads by using the
2 cups Fontina Shredded end of a wooden spoon to gently push fill-
1 cup smoked Baked Ham, ing into bread. Replace cut-off end, and
wrap each bread with foil, leaving open on
diced top. Placed stuffed breads on baking
Salt and Pepper to taste sheet. Bake 10-15 min, until bread is crisp
4-6inch Pretzel Rolls And filling is warm. Slice and Serve.
Serves 4
AUTHOR UNKNOWN
Chips and kindling wood were (this is my part…) includ-
brought into the kitchen in that ing wrapping it around
apron. me with lots of kisses
From the garden, it carried all and hugs! Nobody was
sorts of vegetables. After the peas better than Grandma
had been shelled, it carried out the and I loved her aprons.
hulls.
In the Autumn...the apron was
used to bring in apples that had
fallen off the trees.
When unexpected company drove
up the road… it was surprising how
much furniture that old apron could
dust in a matter of seconds.
When dinner was ready, Grandma
walked out onto the porch, waved
her apron….and the men knew it
was time to come in from the pad-
docks to dinner.
It will be a long time before some-
one invents something that
will….replace that ‘old time apron’
that served so many purposes….