Thursday, August 6, 2009


Today's word are all cheeses. I love cheese and get confused sometime with what type to serve for different occasions.
GOAT CHEESE: Not to be confused with Feta, goat cheese is also referred to as Chevre. It is made from goats milk and has a very strong distinctive and tart taste with a creamy smooth texture. It is pure white with a powdery coating.
Goat cheese is best served with sweet fruits such as pineapple, cantaloupe and honeydews. It can also be served with dark toast as a spread and is best served with a very light fruity white wine.
Goat Cheese with Roasted Figs
12 large figs
1/2 cup fresh goat cheese at room temperature
warmed honey to drizzle
Preheat oven t0 425 degrees. Lightly oil a baking sheet.
Quarter the figs to about 3/4 of the way down without cutting thru. Stuff with the goat cheese and bake for 10-15 minutes or until soft. Drizzle with warm honey.
MUENSTER: This is a semi soft cheese that is ideal as an after dinner dessert cheese as well as one that can be used for casseroles and grilled cheese
sandwiches. It has a mild slightly nutty flavor and goes well with apples, grapes, and pears as well as stronger flavored foods like sausages, mustard, pickles and whole grain breads. This is one very versatile cheese, and one of my favorites! It is packaged in a yellow-orangeish covering called annato and is best sliced chilled with a oiled knife.

Muenster Sandwich
Per serving:
2 slices of Rye bread for each sandwich
2 Slices of Muenster
4 Thin slices of Genoa Salami
Sliced avocado
Sliced tomato
Thinly sliced onion
Dress the sandwich with whole grain mustard
This is a very good cheese for cooking as well as serving with fresh or dried fruits. I goes well over pasta, soups and vegetables or served as a dessert cheese with walnuts, pears, dried apricots or figs. It is also delicious with balsamic vinegar drizzled over top.
Asiago is a pale yellow to dark white cheese similar in color to Parmesan. It has a softer texture as a young cheese, but can be hard and crumbly with age. Bring this cheese to room temperature before serving.
Grate Aged Asiago over flat bread or focaccia bread doughs before baking to add an extra touch to your sandwiches.


parTea lady said...

Great post on these cheeses. I like your recipes too. Thanks for the hint on oiling the knife for slicing certain cheeses.

Your photo of the cheese and fruit spread is great - it all looks delicious.

Angela McRae said...

Alex and I are headed to Wisconsin in the morning and were just talking about how everyone is telling us "Don't eat too much cheese!!!" Then I look at your blog and what's the topic for the day? Funny!

Oh, and that Goat Cheese with Roasted Figs sounds yummy!

Joyce said...

I love Feta, and I think I like Goat cheese...but I never buy it. HA! I love to go to Whole Foods and taste all the cheese samples from various countries...yummmy!
And of course BUY my faves.

Okay I started to write on those dishes....just wanted to let you know. I will get into more detail as we go along.

Hope ya'll are staying "cool" up there.
Be blessed, Joyce