October Cheese of the Month – il Giardino Parmigiano Reggiano

October Cheese of the Month

Cheese of the Month for October is il Giardino Parmigiano Reggiano and the region is comes from is Italy.

Celebrate the King of Cheese, Parmigiano Reggiano – aged 22 months. More than 700 years ago, Italian cheesemakers called “Casaros” took great pride in making Parmigiano Reggiano cheese, apprenticing for many years before being allowed to make even one wheel on their own. Today Parmigiano Reggiano cheese is still handmade with the utmost care, exactly the way it was in the 13th century. Made of partly skimmed cow’s milk, il Giardino brand’s Parmigiano Reggiano cheese is characterized by its rich flavor and compact, granular texture. High protein content, smooth digestion and natural ingredients make it not only a tasty choice, but a healthy one as well. Parmigiano Reggiano is commonly grated over pasta dishes, stirred into soups and risottos, and eaten on its own. It is often shaved or grated over other dishes like salads.

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Cheese of the Month: Prima Donna Maturo

Prima Donna Maturo Cheese of the Month

Prima Donna Maturo is extra ripened and features a pleasantly extra mature and full bodied flavor and solid consistency. This popular variety pairs perfectly with a glass of red wine. The finest visible salt and protein crystals characterize the exclusive character of Prima Donna maturo. Shred or grate in salads and pasta dishes, or great as a snacking cheese…YUM!

Wine Pairing: Wente Southern Hills Cabernet Sauvignon Continue reading “Cheese of the Month: Prima Donna Maturo”

Cheese of the Month: BelGioioso Fresh Mozzarella

Group Fresh Mozzarella BelGioioso

There are numerous steps in the cheesemaking process, but one of the most important is the quality of the milk. Indeed, as any cheese expert and connoisseur can attest, milk freshness makes a big difference in the final product.

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Hennings's Cheese

Henning's Wisconsin Cheese

December Cheese of the MonthHenning’s Cheese is a 4th generation family owned and operated cheese factory located near Kiel Wisconsin. They still use milk from 25-30 small, local family dairy farmers who allow their cows to graze on lush pastures when the weather permits; giving a rich flavor to Henning’s award winning cheeses. Henning’s manufactures approximately 16,000 pounds of cheese daily, 5 days a week! Coborn’s had the opportunity to be a part of this unique cheese making experience; following the artisanal way of making cheese by turning and stacking each piece of cheese by hand.

The famous Henning’s Mild Cheddar makes a great addition to any recipe or simply paired with a glass of Chardonnay, Pinot Grigio or Sauvignon Blanc. If you prefer beer, a nice Pilsner or Blond Ale would be a great match for this rich creamy cheese that everyone is sure to love!

Cheese Facts

  • The natural color of cheese is white, same color as milk.
  • It takes 10 pounds or approximately 5 quarts of milk to make 1 pound of cheese.
  • Lactose, the sugar in milk, is broken down during the cheese making process- cheese becomes lactose free after 1 to 2 years of aging.
  • This cheese has an additional 15 – 20 recipes you can check out on the Henning’s web site at www.henningscheese.com under FAQs.

Hennings's Mild Cheddar Southwestern Chicken Skillet
Serves: 4
 
Ingredients
  • 1 tsp. Chili Powder
  • 1 tsp. Ground Cumin
  • ¼ tsp. Salt
  • 4 Skinless, Boneless Chicken Breast halves
  • 2 Cloves Garlic, minced
  • ½ Cup Salsa
  • 1 tsp. Dijon Mustard
  • 1 Cup Henning's Mild Cheddar Cheese, shredded
  • 2 T. Cilantro or Green Onion, chopped
Instructions
  1. Sprinkle chili powder, cumin and salt over chicken.
  2. Heat oil in a large nonstick skillet over medium heat.
  3. Add chicken and garlic; cook 5 minutes.
  4. Turn chicken over.
  5. Combine salsa and mustard; spoon over and around chicken.
  6. Continue cooking, turning chicken and stirring sauce, 5 minutes or until chicken is cooked through.
  7. Sprinkle cheese and cilantro over chicken.
  8. Continue cooking 1 to 2 minutes or until cheese is melted.

Hennings's Easy Mild Cheddar Lasagna Jellane Style
Serves: 8
 
Ingredients
  • 1½ Lb. Hamburger
  • 1 Onion, small
  • 1 Jar Spaghetti Sauce
  • 10 Lasagna Noodles
  • 2 Cups Henning's Mild Cheddar Cheese, shredded
  • 2 Cups Henning's Mozzarella Cheese, shredded
Instructions
  1. Brown the hamburger with onion, season to taste.
  2. Drain the grease.
  3. Add spaghetti sauce, stir till blended.
  4. Cook noodles in salted water, drain water.
  5. Grease a 9 x 13 pan.
  6. Put one layer of noodles in pan, ½ of the meat sauce, ½ of each cheese.
  7. Repeat.
  8. Bake covered at 350 degrees for 20 minutes, then uncover pan and cook for 10 minutes.
Notes
Recipe freezes well.

Special thanks to Jamie Hamilton for supplying us with this month’s Cheese Blog and Recipes!

Cave Aged Karst

Cave Aged Karst

Cheese Please with Kevin
Kevin

For those of you that read my Blog, you know my passion for cheese. I enjoy all types, but every once in awhile a new variety of cheese comes along that just blows me away!

Karst is one of those cheeses! Karst is Cave Aged in the famous Jasper Hills caves in Vermont for at least seven months. Karst is an American Original Cheese that’s an inspired blend from the starter cultures of both Cheddar and a Gruyere- Two of my other favorites!!

Made from pasteurized cow’s milk, Karst Cheese is firm with a sweet and nutty flavor. The natural rind adds to Karst’s unique “original” flavor profile. It’s great with apples and pears, at the center of a cheese board, or making a gourmet mac ‘n cheese- No matter the platter, Karst will be sure to delight!

And when it comes to enjoying a glass of wine or a beer with this cheese, you have a host of options. Karst pairs well with “My Favorite Wine” called Wild Mountain Ice Wine or any variety of Riesling. Also a Syrah/Shiraz pairs very well with it as well. As far as a beer pairing, there are several of those as well. Karst pairs well with Pale Ales, Bock varieties, or any hearty Stouts. With the upcoming holiday season approaching, Karst will make your entertaining events most enjoyable!!

Check out this delicious Bacon and Karst Quiche Recipe below that features the Cheese of the Month!

Bacon and Karst Quiche

Bacon And Karst Quiche
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
 
Ingredients
  • 1 Lb. Thickly Sliced Bacon, cut into ½ inch dices
  • 3 Large Leeks, white and tender, green parts only, thinly sliced
  • 1 tsp. Thyme Leaves, chopped
  • Salt and Freshly Ground White Pepper
  • 8 Oz. Cave Aged Karst Cheese, grated
  • 4 Eggs
  • 2 Egg Yolks
  • 2½ Cups Heavy Cream
  • 1 Package Frozen Puff Pastry, thawed
Instructions
  1. Preheat oven to 375°.
  2. In a large pan, cook the bacon over medium-high heat until browned and crisp, stirring periodically.
  3. Drain the bacon, leaving 1 T. of the fat in the pan.
  4. Add the leeks and thyme to the pan, season with salt and white pepper and cook over medium heat, stirring occasionally, until the leeks are softened but not browned- around 8 to 10 minutes.
  5. Transfer to a bowl and let cool.
  6. Stir in the bacon and Karst.
  7. On a floured surface, roll one square of the puff pastry to fit a 12 inch pie pan.
  8. Trim the excess and use it to patch any holes.
  9. Refrigerate for 10 minutes.
  10. Repeat with the remaining pastry.
  11. Divide the bacon-and-leek filling between the pie shells and spread evenly.
  12. In a bowl, whisk the eggs with the egg yolks and heavy cream.
  13. Season lightly with salt and white pepper.
  14. Pour the egg mixture into the pie shells overtop the leek and bacon mixture.
  15. Bake for about 30 minutes, rotating the sheet halfway through for even baking, until puffed and lightly browned.
  16. Let the quiches cool for at least 15 minutes before serving.
  17. Quiches are good gently warmed, room temperature, or even lightly chilled.

Kevin

Coborn’s, Inc. Director of Deli

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Cheese Please with Kevin - www.cobornsblog.com