Recipes from the Gorge Ranch by Robert Hogfoss

Author:Robert Hogfoss
Language: eng
Format: azw3
ISBN: 9781532010767
Publisher: iUniverse
Published: 2017-02-22T05:00:00+00:00

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Asiago: Originated in Switzerland, a semi-hard cheese made from cow’s milk, yellow in color. A fruity and buttery cheese. Excellent as an appetizer, but especially good in specific dishes (as noted in this book).

Blue Cheese: another broad category (including Roquefort, Gorgonzola, Maytag and Stilton); characterized by the introduction of penicillin spores and molds, which create blue streaks (the cheese is pierced during aging to allow more air in to support the mold; hence the blue streaks). Strong, musky flavors. Used primarily as an addition to salads or dishes in small amounts, crumbled or melted (but good as an appetizer, too).

Brie: a soft cheese originating in France, made from cow’s milk. Typically more subtle than Camembert, largely because of added cream (higher milk fat than Camembert). Excellent as appetizer, with fruit or as spread. Typically served with little to no aging.

Cambozola: a relatively recent addition to the world of cheese (20th century); a combination of camembert and blue cheese (Gorgonzola), both using penicillin for flavoring and striping; less strong that most Blues; used primarily as an appetizer.

Camembert: a soft, spreadable, rich cheese made from cow’s milk, originated in France. White to yellow in color, typically aged six to eight weeks. The rind consists of a fungus comprised of penicillin; taste more earthy than brie. Quality varies widely, but good camembert is exquisite. Usually eaten as is, or as an appetizer.

Chevre: semi-soft cheese made from goat’s milk, white in color. Sharp flavors that vary greatly by the diet of the goats. Produced fresh (no aging). Excellent when crumbled in salads or over pasta, or as blended into other dishes.

Feta: a soft, crumbly white cheese, originated in Greece. Made from goat or sheep milk. Salty and moist (brined in salt in production). Little aging. Used crumbled in salads or other dishes.

Gouda: a semi-hard to hard cheese, white to yellow in color. Originated in Holland. Aged between 4 weeks and 12 months. Served as appetizers, grated, or melted in various dishes.

Gruyere: a hard yellow cheese, made from cow’s milk. Originated in Switzerland. Salty, nutty and buttery. Excellent in various baked dishes, and pairs well with Asiago (perfect for French Onion Soup). Typically aged for 3 to 10 months.

— all hail the cheese mongers! –

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