Got leftover wine from a dinner party or special occasion? It may daunt you the thought of drinking that bottle alone but you really don’t want to throw it away. Well, do not worry! The Italians have an amazing use for leftover wine: bake with it!
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Gather some of the ingredients you already have in your pantry and use your leftover wine alongside it to make these simple but tasty Italian wine cookies.
These cookies originally came from the south of Rome, having a long history of being passed down through generations. It is quite a basic recipe, the dough being quite simple, to suit any Roman family, rich or poor. All they needed were wine, sugar, oil, salt and flour.
Another plus to this recipe aside from using up your leftover wine is that it works with any kind of dry wine, red or white, the only difference will be in flavor, but only slight.
These cookies aren’t full of sugar either, so if you’re on a health kick, they won’t be too bad! They’re donut-shaped and are more like biscuits. You can enjoy them as a snack or dip them in milk or coffee, as the Italians would do.
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What You Will Need-
1/2 cup dry white or red wine
1/2 cup seed or canola oil
1/2 cup sugar
1/4 teaspoon salt
2 cups all-purpose flour
What To Do
1. Preheat oven to 350 degrees
2. Mix wine, oil, sugar, and salt in a mixing bowl
3. Add the flour gradually, while stirring to combine until it forms into a dough and starts to hold its shape. Knead with hands if needed.
4. Roll 1/2-inch balls of the dough into a snake-shaped cylinder and then connect the ends, making a donut shape.
5. (Optional) You can then dip or sprinkle with extra sugar if you want them to be sweeter.
6. Place the cookies on an ungreased baking sheet and bake for 20-25 minutes, or until lightly browned.
Going out can be a great time, but it is often not without a lot of stress beforehand. Whether you are hosting a big dinner party, or just having a kick back with a few friends, there is always a certain dilemma that occurs at these events: what wine to drink? There are a huge variety of wines and a huge variety of tastes between friends.
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It would be quite difficult and not efficient to get everyone their own bottle of wine or to resort to ordering by the glass. In fact, your wallet, in particular, will thank you for not doing this. For every problem, there usually lies a happy medium, and with you about to be the problem-solving hero of the night, you definitely deserve the first glass!
Some of the most common wine dilemmas and actual solutions to save your night!:
Some Want White Wine, Some Want Red Wine
The perfect medium, in not only color but taste as well, would be Rich Rosé or light, chilled red.
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This is one of the simplest answers because mixing white and red anyway would ultimately end up that pretty pink color that Rosé is. The key is to search for a Rich flavored Rosé so that it still contains the flavor and intensity that red wine lovers prefer.
However, if some are strict Rosé naysayers, a safe alternative would be a light red wine which is chilled. While red wine lovers will enjoy the familiar flavors, the white wine lovers will enjoy that fresh acidity and drinkability that cooler temperatures enhance.
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Some Want Dry Wine, Some Want Sweet Wine
A dry but fruity white wine will create the best of both worlds for both parties.
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This is one of the most common dilemmas that shows up at outings. The perfect solution. While the wine remains dry, the fruity flavors give the sweet flavors that are wanted by the other side. Usually, sweet lovers don’t want a wine with residual sugar; they just want a wine that is fruity anyway.
Some Want Oaky Chardonnay, Some Want Clean Pinot Grigio
A solution to this would be rich white wine with fresh acidity and fruit.
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Now these two wines may not have anything in common, but the solution falls somewhere in the middle: whites that are rich in body, sometimes with a bit of oak, however still with fresh flavors and plenty of acidities.
Some Want Light Red Wine, Some Want Heavy Red Wine
Solution Number 1 would be a full-bodied red wine with high acidity
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Acidity in wine is a hidden gem that makes everything seem lighter and brighter than it actually is. It is a great way to bridge the gap between light-bodied wines and full-bodied wines. This magic makes a 15 percent ABV wine to seem light in body, purely because of acidity.
Solution Number 2 would be a full-bodied red wine with low tannin
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Now if you’re not a fan of high acidity wines, another solution would be low-tannin red wine. Light bodied wine lovers usually crave the drinkability of their favorite reds, but full-bodied wines can be just as smooth and easy drinking. The key to finding this is by avoiding overly tannic wines, as they can seem quite coarse and bitter, especially to wine lovers who are used to lighter red wines.
See? There is a happy medium for almost everything, especially wine selection! This is because of the vast variety of wine that is actually out there. You just have to give them a chance!
Our fantastic Cheese House originally opened in 1958. Since then, we have come a long way and perfected our cheese to a high standard. The 2 main goals of our Cheese House have always been to provide wonderful local cheeses and gourmet foods to everyone, along with exceptional and friendly customer service.
We are currently owned and operated by the third generation of Shislers. We have 2 locations, the original being in Orrville, OH and the second being in Copley, OH. Because of our dedication of cheese and gourmet foods, we ship all throughout the United States and to over 30 different countries!
We have a wide selection of cheese, to your staple cheeses such as American Cheese and Swiss, to our more specialized, unique blends which we would love for you to try!
Here are some of our specialty cheeses:
Hot Pepper Cheese
Want to spice up your cheese plates? We have just the right cheese for the job! Our Hot Pepper Cheese has just the right amount of heat to make a perfect balance of flavor with a little extra kick! You have to try it to believe it!
Green Onion Cheese
We love to support local businesses and that doesn’t change when it comes to our cheese! Our Green Onion Cheese is made with all-natural 100% Ohio farm milk and real green onion. It contains no artificial growth hormones and is pasteurized processed cheese.
Everyone loves bacon! Bacon and cheese make many appearances together in well-known dishes such as Chicken, Bacon Pasta Bakes, Salads, Casseroles and much more. It only made sense to make a Bacon Cheese! This cheese is mild orange cheddar which is infused with smoked bacon.
Beer Cheese is one of our Wisconsin Cheeses along with Brick, Muenster, Limburger and our American Cheeses. Our Beer Cheese is not to be mistaken for the popular Beer Cheese dips of Kentucky, it is a semi-soft combination of Limburger and Brick Cheese. The taste and smell are very strong and can be enjoyed with a nice cold glass of beer.
This cheese is one way to get the best of both worlds! Our Chocolate Cheese is made from a local recipe and all the ingredients are locally produced, combining fine chocolate fudge with premium cream cheese. This makes for a smooth, creamy balance of sweet chocolate and mild cheese!
These 5 kinds of cheeses are must try cheeses! Don’t hesitate, trust our family of cheese experts at Shisler’s Cheese House, and you won’t regret it!
Order your quality, affordable, delicious cheeses today at-https://cheesehouse.com/cheese.aspx
Whether you enjoy dressing up in all green, enjoying the family festivities or getting absolutely wasted until the early hours, the most central part of any holiday is a great dinner – and a hearty, Irish meal is so important on St. Patrick’s day.
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Corned Beef Brisket, Cabbage, Potatoes, And Carrots
This incredible dish takes a whopping 10 hours to cook- but is so worth it! Back when St. Patrick’s day became a tradition, you might’ve found families corning their own beef, but nowadays there is absolutely nothing wrong with a delicious store-bought corned beef brisket. Like any holiday, getting up super early just to start cooking is a tradition- and this beef brisket definitely follows through on that tradition, cooking for 10 hours to ensure mouthwatering, tender, moist meat. Not only does it need to cook for 10 hours, you ideally need to let it cool for a day in its cooking liquid to ensure even more amazing flavor. Carrots, cabbage, and potatoes compliment this delicious hunk of meat perfectly, making every juicy mouthful a delight.
These mashed potatoes are definitely a dish for ‘champs’. Unlike normal mashed potatoes, champs are much creamier and are scallion-studded. They are enriched with milk and butter and are seasoned with salt and pepper, with finely sliced scallions added. The flavor is rich and extra zesty.
Stout-Battered Onion Rings
Onion rings may not be traditional to Irish culture, but stout definitely rings it in. Stout-battered onion rings are rich in flavor, with hints of paprika, honey, and mustard for spice and sweetness. These aren’t your typical onion rings- they are a special type, bursting with flavor, perfect for the special day of St. Patrick’s Day.
Soda bread is a very traditional bread of the Irish, so it makes sense to enjoy it on St. Patrick’s Day! Soda bread is so dense and crumby and uses baking soda for leavening. It is also enriched with buttermilk and sweetened with honey. As opposed to the more traditional soaked raisins, using cranberries can be refreshing, along with it being studded with whiskey. If you aren’t a fan of Soda Bread, another option could be nutty Irish brown bread to accompany the meal.
Irish Coffee Ice Cream With Dark Chocolate and Pecans
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There’s nothing that tops off a meal better than some ice cream, but even better, Irish ice cream on St. Patrick’s Day! This delicious dessert is bursting with buttery caramel, roasted coffee grounds and not forgetting the generous portion of Irish Whiskey! Its flavor is creamy and sweet, with a slight bitterness and smokiness to it, really complementing the other flavors. The dessert is finished off with crunchy candied pecans and shaved dark chocolate- because who doesn’t like chocolate?
Mac ‘n’ cheese is an American staple! It is one of the most convenient, but tastiest foods you can make, pleasing all ages. Unfortunately, we are often disappointed with premade mac ‘n’ cheese, with it being too bland or worse- dry and gritty; when all we really want is fluffy pasta, smothered in a creamy, velvety cheese sauce, not forgetting the light, but perfect, crunchy topping. We want the type of mac ‘n’ cheese that is so good that we are scared to start eating it, in fear we might not stop!
Here are some top tips on creating the creamiest, dreamiest mac ‘n’ cheese you can find:
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1. Classic Cheddar Is The Way To Go!
A lot of recipes or premade packages of mac ‘n’ cheese call for lots of different fancy cheeses and multiple kinds of cheese in general. It seems to take away the classic flavor of what mac ‘n’ cheese actually is- sometimes, simple is better! Classic mac ‘n’ cheese usually uses a simple, but tasty cheese like cheddar. Cheddar gives back the iconic taste of macaroni and cheese, along with a hint of parmesan. The parm combines with the cheddar, giving it a nutty flavor, but working well with the cheddar instead of distracting its flavor. It is also recommended you shred your own cheese as well, as there are usually added things that make ready-shredded cheese drier with less flavor.
2. Add Cream For A Super Rich Sauce
This is quite possibly one of the most important stages to ensure the creamiest mac ‘n’ cheese. It is common to add a basic white sauce such as béchamel. However, béchamel doesn’t really give the creaminess we are looking for- but milk and cream does! Trying a combination of milk and cream will change your life! It adds such an indulgent texture, making your mouth water with every bite. Whisking your cheese throughout the process is another recommendation, it will ensure the cheesiest sauce possible.
3. Add A Dash Of Mustard Powder
It may seem unusual to be adding mustard to mac ‘n’ cheese, but it really boosts the flavor, all while staying undetectable! You can use a number of spices when making this dish, but mustard powder gives that perfect, mouthwatering addition that is needed to bring out the cheddar in the best way possible.
4. Using Garlic Breadcrumbs For That Extra Burst Of Flavor!
Adding that extra layer to the top of our mac ‘n’ cheese gives us this extra amazing flavor with the light and crunchy texture needed. Many just use plain breadcrumbs, but using garlic breadcrumbs will infuse the flavor like no other.
5. A Simple, But Easily Missed Trick
This step is easily forgotten, but so important- seasoning your mac ‘n’ cheese. Seasoning in three steps will ensure the right amount of seasoning all throughout your dish and gives it just the right amount of kick. It is always best to add your seasoning (such as salt and pepper) while making the topping, the sauce, and the macaroni.
You may love to add extras such as bacon or lobster, but this creamy macaroni and cheese alone is more than enough! It simply melts in your mouth.
It is easy to forget, with our busy lifestyles, the basic guidelines for healthy eating. A lot of the time, we are so busy that we don’t even manage to consume the 3 important square meals a day. However, there are certain foods that are considered to be ‘brain foods’ and can really help with the overall function of your brain and are really easy to fit in with even the busiest of lifestyles.
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Here is a list of 8 super foods that are proven to help with memory, focus and keeping you feeling more energized throughout the day- which we can all admit, would be very helpful!
Being high in fiber, protein, unsaturated fats and a huge array of minerals and vitamins, eating a handful of nuts each day, may well keep the doctor away! Each type of nut offers a huge variety of nutrients. For example, Walnuts contain a high amount of alpha-linolenic acids, which is essential for our brain in keeping it healthy and active, as it is one of the three Omega-3 fatty acids that we need. Another example would be Cashew nuts. Cashews are high in iron, zinc, and magnesium, which is linked to helping the improvement of memory loss and memory related diseases.
Avocados are a heavily packed food, containing an incredible amount of nutrients such as vitamins A, C, D, E, K and all B vitamins, along with potassium and fiber. And if that isn’t enough, Avocados also are rich in polyunsaturated and monounsaturated fats, also known as Omega-3 fatty acids. With Avocados containing so much goodness, they help with a wide range of things such as keeping your heart and brain healthy and reducing your risk of developing Alzheimer’s disease.
Beets have been proven to increase blood flow to the brain. Not only that, they are also high in minerals and vitamins such as Vitamin C, folate, fiber, manganese, and potassium. They convert nitric oxide in your body which can improve your overall mental performance and brain function greatly because it helps you to relax and dilates the blood vessels in your brain, ultimately lowering your blood pressure.
It may be known to you that eating fish that is high in fatty acids is one of the best sources of protein and other nutrients which are essential for your brain and body. It is even more important that we eat foods like salmon because our body simply does not make the essential fatty acids we need. Salmon, along with trout, mackerel and sardines also contain high levels of EFAs and DHAs, which DHAs improve memory loss and can reduce the risk of memory related diseases.
5. Dark Chocolate
For all you dark chocolate lovers out there, it is proven that dark chocolate has the most brain health benefits out of all chocolates. Chocolate is used widely as a comfort food, but realistically chocolate does actually make you feel a lot happier because of its high levels of tryptophan, which is a neurotransmitter of feeling happy. The flavonoids in dark chocolate improve blood flow to the brain which in turn, increases your reaction time, your attention span, your overall memory and your problem-solving skills. That isn’t all, dark chocolate also releases endorphins into our brain, which reduces stress levels and pain.
Since we were children, it is always hammered into us that eating greens is important. But eating greens really has never been more important than for your overall brain health. Broccoli helps strengthen your cognitive brain functions and improve your memory because it is rich in Vitamin K and choline. It also contains a high amount of folic acid, which helps fight off depression and keeps you feeling happy. Not only that, the folic acid aids in preventing Alzheimer’s disease. Additionally, broccoli benefits our most basic functions such as reasoning, thinking, remembering, imagining and learning, because of its high levels of lignans.
7. Whole Grains
There are a huge variety of whole grains such as pasta, whole grain bread, brown rice, and oats. Whole grains are low glycemic foods which will keep your blood sugar stable for a lot longer than when you eat refined or white grains. This is why whole grains are considered to contain magical energy for the brain. Whole grains also alter your glucose levels slightly and will slowly supply glucose to the brain and body over time, helping you concentrate for longer and stay focused more, throughout the day.
You might be relieved to know that many studies show that eating blueberries can help slow the aging process and age-related diseases! According to another study, from Tufts University, blueberries, if eaten regularly can also help with short-term memory loss. These magic berries can also help your motor functions and improve your learning abilities.
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Plum Liqueur Chocolate
These chocolates are from Japan but are also available in Korea, China, Thailand, and Taiwan. Sadly, they do not ship to the U.S. and the only way to purchase them is at the annual New York Chocolate Show. Each of these beautifully hand-decorated truffles is made with ganache which contains Japenese plum Liqueur (Umeshu). However, the liqueur is actually made from unripe apricots that are soaked in sugar and shochu, which is a semi-strong distilled Japenese spirit.
Havana Tobacco Chocolate
Although it is illegal to bring these chocolates into the U.S., they originate from Burges and Antwerp in Belgium but are also available in upscale restaurants in Germany, Holland and other areas in Belgium. A self-proclaimed shock-o-latier Dominique Persoone crafts around 60 bizarre varieties of truffles, but his most illicit have got to be the Havana. It is so illicit because it is crafted with real cigar leaves which are marinated in rum and cognac. The flavor leaves a very peppery feeling in your throat, simulating the sensation of actually smoking a cigar.
Pig’s Blood Chocolate
A chocolate shop in Portland, Oregon, took inspiration from blood sausage, which is popular in Western Europe and Asia. The owner, who is a former sous chef, only makes this ‘special’ chocolate for holidays such as Halloween and Valentine’s Day. This bizarre creation is made with cinnamon, smoked Spanish paprika, and blood. It is then enrobed in Felchlin 72 percent Ecuadoran chocolate and dusted with more paprika. It is no surprise that this chocolate is one of the least popular flavors available at the chocolate shop, but nonetheless, it still receives special orders.
Cucumber Vodka Chocolate
Well, this is one way to get in your ‘5-A-Day’. This exotic, handmade truffle is crafted with traditional French methods. The boldly flavored white chocolate ganache is infused with cucumber purée, mint, and vodka. It is then covered in dark chocolate and leaves a slight tingle on the tongue, because of the alcohol. This chocolate is only available for six months out of the year starting from April because fresh ingredients are insisted by L’Artisan du Chocolat.
For all those who like to party hard, Absinthe Chocolate is available in New York, in a shop on the Lower East Side. This chocolate which was once an underground experiment, flourished into a product that people buy and enjoy, after the absinthe ban in the U.S. was lifted. This interesting chocolate consists of a Callebaut bittersweet chocolate ganache with pear, anise seed, fennel, and commercially brewed absinthe.
Shiitake Mushroom Chocolate
This ganache contains dried mushrooms and earthy Peruvian dark chocolate. It is hand dipped in 70 percent Colombian chocolate. Shiitake is from Asian cuisine for umami. It usually has a savory taste but in this chocolate, it lends a subtle, warm flavor. The truffles are created with a personal and direct touch due to Fair Trade certification being expensive for small farmers. This ensures that the cacao is improved and the farmers earn a fair wage. The truffles are available in the Midwest or online.
French Toast Chocolate
Inspired by today’s comfort foods such as tortilla, chips, french toast and ramen, Komforte Chockolates created French Toast Chocolate. It contains a wide variety of ingredients which gives it, its butter flavor- 33 percent milk chocolate, cinnamon, bagel chips, nutmeg, and molasses. It is considered a specialty chocolate and is available in specialty store across the country and online.
Gouda Cheese Chocolate
For all you cheese and chocolate lovers, Japan has found a way to formulate both into a Gouda Cheese Chocolate bar! Bizarre kinds of chocolate are something Japan is known for, they are a big hit with tourists, becoming popular souvenirs over the years. Soy sauce is one of the favorites for chocolate in Japan. However, one of the most difficult flavors to find is the European Cheese. This chocolate contains 58 percent Gouda by weight, which leaves a salty, smoky and sour taste.
Camel’s Milk Chocolate
This chocolate was created by Dubai’s ruler, Sheikh Mohammed bin Rashid al-Maktoum, and Al Nassma is the only company which produces the camel’s milk chocolate. Camel’s milk chocolate is literally considered to be “liquid gold” in the Middle east because the milk has 3 times the amount of Vitamin C than cow’s milk. It’s also considered to be “liquid gold” because of how difficult the milk is to obtain, as camels make a fraction of the amount of milk that cows do. Its flavor is quite malted and minerally. It is available in selected countries- UAE, Oman, Japan, and online.
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1. The Cheese Made of Real Gold- A Stilton Cheese
In hopes that this cheese will be a perfect addition to your Christmas menu, cheese makers created a stilton cheese… made of real gold. Clawson Stilton Gold is 67 times more expensive than regular stilton, selling for £60.87 per 100g slice, or £608 per kilo- almost 1,000 U.S. Dollars!
This cheese took the title of the most expensive cheese the UK has ever made. It would cost £6 just for the cheese to top one cracker! Clawson claims that the premium white Stilton is so high in price because it is shot-through with a mixture of real edible gold leaf and real gold liqueur. They also claim that they’ve even been contacted by a famous popstar and a Gulf- based oil Sheikh who are desperate to sample a piece of the expensive cheese.
2. The World’s Most Expensive Cheese- Pule
Pule, being Serbian for foal, is made at the Zasavica Special Nature Reserve in Belgrade, Serbia. It costs $1700 a pound! The reason being for this is donkey’s milk. It takes around 25 liters alone, of donkey’s milk to make a mere one kilogram of the white, crumbly cheese.
According to the dairy’s manager, there is no other special ingredient which goes into making the cheese, its price is just based purely on the going rate for donkey’s milk (around 45 dollars per liter). However, Pule isn’t produced commercially anyway, so even if you’re a billionaire, you wouldn’t be able to just rush over to your local cheese shop to buy some.
3. The Cheese That Is So Stinky, That It Was Banned From Public Transportation- Epoisses
Epiosses, one of the smelliest cheeses you can find, was one of Napoleon’s favorites. Just to give you a taste of how repulsive the odor of this cheese is, it was banned from public transportation all over France. This cheese is made from cow’s milk and is washed in pomace brandy.
It is a very smelly, runny cheese but they say if it starts to smell too strongly of ammonia, it is no longer edible and should be thrown away. However, if it smells like someone who hasn’t showered in a week, enjoy!
4. The Cheese Made With Flying Maggots- Casu Marzu
Popular on the Italian island of Sardinia, Casu Marzu is a sheep cheese. The name literally means “rotten cheese”, which is ironic, because it is made with maggots and also why some have adapted the name to “maggot cheese”.
To create the maggot cheese, you begin with a slab of local sheep cheese, Pecorino Sardo, but you let it go beyond natural fermentation to a stage of infested decomposition. Larvae of the cheese fly (Piophila
Casei) are then added to the cheese, and the acid from their digestive system breaks the cheese’s fats down, making the overall product liquidy and soft. Casu Marzu usually contains thousands of larvae by the time it is ready for consumption.
Generally, the locals consider it unsafe to eat the cheese once the larvae have died, so it is served with the translucent white worms, that are one-third of an inch long, still squiggling. Many people brush the maggots off the cheese before eating it, while some others do not. The people who leave the maggots on the cheese may have to cover it with their hands as the maggots can jump up to six inches when disturbed.
5. The Cheese Made With Mite Excrement
Germany is definitely the world’s cheese powerhouse, producing over 1.8 million tons of 400 odd varieties of cheese annually. However, among all that cheese, one cheese, in particular stands out the most. Made in Würchwitz, this cheese is a highly sought after delicacy because of its unusual production process.
By allowing quark to sit in thousands on dust mites, Milbenkäse is the cheese that is made. Enzymes come from the mites’ excrement and they ripen the cheese. After one month, the cheese turns into a yellowish color, after three months, it turns into a reddish-brown, and after a year, the cheese turns into a blackish lump, which is most desirable to aficionados. People consume the mites along with the cheese. It is often described to taste bitter; people also believe it may have curative effects that keep people from being allergic to house dust.
6. The Cheese That Doesn’t Melt- Halloumi
Originating from Cyprus, Halloumi is a traditional cheese. It is suitable for grilling and frying because of its high melting point. You won’t find any BBQ in Cyprus without Halloumi, as it is a delicacy.
Another odd, but a common thing you see is Halloumi eaten together with watermelon in the warm seasons. The juice from the watermelon is refreshing while the Halloumi gives of a delicious taste.
It is one of the dishes that you’ll usually see served in a Cyprus Meze, and quite often, you’ll see the cheese alongside a cold beer in a taverna.
7. The World’s Strongest Cheese- Vieux Lille
The alternate names of this cheese are “Puant de Lille” and “Puant Macéré”, and they quite literally mean “stinking pickle”. This is just a mere description of how pungent the smell of this cheese is.
A British cheesemonger, The Teddington Cheese, which sells cheeses from around the world, only calls few kinds of cheese “pungent”. This is because, when they describe something as pungent, they really mean it, their icon behind the word being a man in a gas mask. If they were asked which is the strongest cheese in their shop, Vieux Lille would be a ‘strong’ contender for first place. This cheese is NOT for the faint-hearted. Along with its pungent odor, it has a strong and salty flavor.
The 5 Best Swiss Cheeses You Need To Try!
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One of the most vital parts of the culture and history of Switzerland aside from its majestic landscapes and mountainous scenery, is its cheese. This is markedly evident as over 100 different cheeses are produced throughout Switzerland.
Cheese is a very important aspect of Swiss Culture! Dairy farming in the Swiss Alps dates back 2,000 years, to the time of ancient Romans, making it a crucial part of Swiss life and traditions. To this day, over 100 different cheeses are manufactured in Switzerland. It may come as a surprise that these cheeses are not mass-produced but in fact made in hundreds of smaller dairies which are controlled by a master cheese maker to ensure the best and most high standard cheeses.
Many cheeses of Switzerland often have their names plagiarized and abused. However, regardless of the fact that the cheeses are plagiarized, there is a long list of cheeses that originate from Switzerland.
Here is a list of the 5 best cheeses which are unique to Switzerland:
This is a hard cheese made from cow’s milk. It is light-colored and cured in herbal brine using wine or cider. Its name is from the region is it manufactured in Appenzell, which is located in northeast Switzerland. The flavor is often said to be nutty or fruity, ranging from mild to tangy, with a strong smell to it.
This cheese comes from central Switzerland and is unique because of 42 dairies in the region produce it. The cheese is extra hard with a smoother, nuttier flavor that has a less salty taste.
3. Schabziger/ Sapasago
This hard cheese is made in the Canton of Glarus region using skimmed milk and blue melilot (blue fenugreek), which is a herb which gives the cheese the green color. Its flavor is pungent, salty and sour which the smell matches.
4. Tilsit/ Tilsiter
This cheese is only semi-hard and dates back to the Prussian-Swiss settlers in the Mid- 19th Century. It is light-yellow colored with the flavor of a buttery, yet tangy kind that varies from slightly strong to pungent, depending on how long it has been aged. Sometimes it is said to taste like peppercorns.
This cheese is also semi hard and is manufactured in dairies of the canton of Fribourg. It is made from cow’s milk and has a semi to hard consistency and is covered in greyish- yellow rind. Because it is cured in damp conditions, it can be mildly acidic.
You walk into your kitchen and notice that piece of cheese on the far end of your counter that you purchased weeks ago. Being entirely weary, you go over to this hunk of cheese and pick it up to examine it. You turn it over, analyzing every corner and then you take the great leap of faith to sniff it, and as you do, you’re nostrils take in this distinct and pronounced smell. Is the cheese still good and this smell is due to aging or is this just a smell of plain ol’ spoiled cheese?
A rule of thumb when purchasing cheese is to, essentially, not bite off more than you can chew, literally. When making a purchase, buy enough for a day or a week’s worth of consumption that will put you in a comfortable position. Worried about purchasing cheese from a store in fear that it might be spoiled or not entirely as fresh as possible? Not to worry. Buying cheese from a specialty foods store, such as Shisler’s Cheese House, will ensure the best cheese buying experience as their storage facilities are better conditions that what can be replicated in your own home. Where a cheese is kept weighs heavily on its quality.
Here are a few “best practices” for cheese storage and shelf life:
When smelling a cheese and it turns out carry a pungent aroma with it, that does not mean this will always be a case of it being spoiled (i.e., Limburger). Smell the cheese you want to purchase and decide if the aroma is bearable and simply aged or if it is not your “cup of tea”, or in this case not your “slice of cheese”.
Taste the cheese. If, by now, you haven’t decided whether the smell is desirable or off-putting, try a piece and see if the taste if what you’re looking for.
Fresh, soft cheeses as you would find in a grocery store, have a shorter shelf life than aged, harder textured cheeses. Fresh, younger types of cheese such as Ricotta, Mozzarella and Goat cheese generally have a shelf life lasting up to a week or week and a half, from the date of purchase. If you taste the cheese and its taste has hints of spoiled milk, well, I don’t think much more must be said.
Brie and Camembert tend to have a longer shelf life than fresh, young cheese as well, and other similar cheeses with a bloomy rind, yet still have an ample content of moisture to where it could still spoil. Overall, these types of cheese can last for weeks to perhaps a month and half, depending on the date of purchase. If the cheese rind on these types of cheeses appears to have a pink mold with a slimier coating, best to toss it. If an ammonia-type smell develops, this is not bad thing, as this is a byproduct of the aging process.
Cheese such as Taleggio, Limburger and Epoisses are best eaten straight after purchase. These cheeses carry an especially pungent aroma, so you could imagine the work they could do stored in the far ends of your refrigerator. The rinds on these cheese will dry out and crack over time which becomes a paradise for bacteria to live and thrive, a potential death sentence if consumed under these conditions. Best to eat these cheese as soon as they are purchased, but try not to let these cheese spend more than a week in your fridge if even that long before consumption.
Lightly aged goat cheeses such as Crottin, Chevrot and Chabichou du Poitou and other French-origin goat cheeses are virtually indestructible. Enough said…
Aged cheeses such as Cheddar, Gouda, Gruyere, Parmigiano Reggiano and Fontina have gone through a lengthy aging process that ensures their durability over the test of time. With such minimal moisture within these cheeses, there is nothing too much to be worried about with these cheeses. In many cases, the more aged these cheeses are, the better they taste.
As Blue Cheeses age, they become more intolerable to those not accustomed to this type of cheese. The moment you try a blue cheese, you will know whether or not the taste has become to overwhelming for your liking. While it will never put your health at stake, the age of a blue cheese may take a toll on your taste buds. The higher the moisture content in a blue cheese, the quicker it develops a more pungent taste. Wrapping these cheeses in foil will maintain their moisture content.