We are searching data for your request:
Upon completion, a link will appear to access the found materials.
This flawless hard cheese is washed in apple cider
Red Row is a firm cheese that's washed in apple cider as it ages.
Cheese of the Week is a weekly feature on The Daily Meal, drawing on the expertise of internationally renowned cheese expert and consultant Raymond Hook. What follows is based on an interview with Hook.
Want more? Click here for the Cheese of the Week Slideshow.
Red Row is produced at Caromont Farm in Esmont, a small town about 20 minutes south of Monticello, Va., by the husband-and-wife duo of Daniel and Gail Hobbs-Page. The cheese is made from locally sourced milk from Brown Swiss cows, and is a semi-pressed hard-rind cheese that’s cave-aged for two to three months and has a red, white, and brown mottled rind.
As the cheese ages, it’s washed with apple cider a couple of times a week, which gives it a distinct washed-rind flavor without being too powerful, according to Hook. "It’s about as close to a perfect cheese as you’ll find," he said. "A lot of washed-rind cheeses are very powerful, but this is very flavorful without being too pungent. There are no negative flavors — they’re all pure and clean — and there are undercurrents of sweetness from being washed in cider."
The cheese has a faint acidity and plenty of sweet overtones, including pineapple. The aroma is best described as "socks lost in hay," but is actually much milder than most firm cheeses you’ll find, like Parmesan or pecorino. For that reason, it works as a great substitute when you’re looking for something a bit more mellow.
Hook recommends pairing this cheese with hard cider; he’s an especially big fan of the well-balanced Albemarle Pippin Apple Cider.
How Does Milk Become Cheese?
There are hundreds upon hundreds of cheeses out there, and they all start with plain old milk. Here's how the magic happens.
Most of us know that milk is the primary ingredient in cheese. But, how does bland, fluid milk become dry, flavor-packed Parmigiano Reggiano? Or an oozy Brie with a velvety rind? Or a bold blue cheese like Roquefort?
In another word, fermentation.
While we think of cheese as an elegant snack, it&aposs also just the controlled spoilage of milk. It&aposs "milk&aposs leap to immortality." It&aposs dried-out milk solids. It&aposs milk jerky. If you&aposve ever left milk in your fridge for long enough to curdle, you&aposve made a rudimentary (and not very tasty) form of cheese.
Cheese is the human-administered spoilage of milk, resulting in a less perishable, more delicious form of concentrated fat and protein. During this process, friendly bacteria are harnessed and harmful bacteria — called "pathogens" — are avoided. Cheese was invented as a practical way to store calories for longer than milk stayed fresh and now is simply a delicious, historic food that many of us choose to eat.
What is Cheese Bread?
Let’s back up. This cheese bread is homemade bread swirled with real cheese. It’s a simple yeasted dough that I adapted from my sweeter homemade cinnamon swirl bread and my basic sandwich bread. Each slice is extra soft with a chewy crust and ribbons of melted cheese throughout. For extra flavor, brush the top of the unbaked bread with garlic herb butter. The cheese on top crisps up, while the garlic butter infuses down into the bread.
I have 3 loaves in the freezer right now. Things would become dangerous if there wasn’t a constant stash of cheese bread in our house.
Preparation
For the mac and cheese:
Preheat the oven to 350 F.
Place the cooked macaroni into a large bowl.
In a small bowl, combine the seasoning salt, pepper, garlic powder and onion powder. Sprinkle half of this seasoning mixture and 1 cup of shredded sharp cheddar over the macaroni and toss to combine.
In large saucepan over medium-high heat, melt the butter. Whisk in the flour, working continuously until it makes a light roux.
Reduce the heat to medium and continue whisking as you slowly add the milk. Once all the milk is incorporated, cook 5 to 8 minutes, or until ingredients begin to simmer.
Add the cream cheese and diced American cheese in batches, and stir to melt and blend. Add 1½ cups of the shredded cheddar and turn off the heat.
Season the cheese sauce with the remaining seasoning mixture and stir well. Add the eggs and continue to stir to combine.
Spread the macaroni evenly into a cast iron skillet.
Pour the cheese sauce over the noodles, making sure to cover them well. Fold in the chopped bacon. Top with the remaining cup of cheddar cheese.
Cover the skillet with foil and bake for 30 minutes, or until the cheese is bubbling around the edges.
For the topping:
Melt the butter in a medium bowl in the microwave oven. Using a fork, mix in the pecans, brown sugar and breadcrumbs.
To assemble:
Remove the foil from the baked macaroni and cheese, sprinkle the breadcrumb mixture over the top and return, uncovered, to the oven.
Bake for an additional 15 minutes, then let the dish rest 15 minutes before serving.
Baked Potato Soup
Baked Potato Soup What is better than a thick and creamy baked potato soup on a cold winter day? This recipe is a-maz-ing. My son loved it so much, he started crying in the time it took me to refill his bowl! We serve it with fresh bread straight out of the bread maker! Head over to Here Comes the Sun for the full recipe.
Ingredients
3 lbs russet potatoes —10-pound bag of potatoes at Aldi is $4.49, so 3 pounds = $1.35
64 oz chicken broth —at Aldi $1.89 for 32 oz, $3.78 total
16 oz cream cheese— at Aldi $1.29 for 8 oz, $2.58 total
To make this recipe into a freezer friendly version: Cut up and freeze the potatoes, onion and garlic. When you are ready to cook, add everything except the cream cheese to the crockpot and cook on high for 5 hours or low for 8 hours.
After that time is up, add the cream cheese and stir until it melts in. Use an immersion blender or food processor to make the soup creamy, and serve!
Total cost: $8.41
DIY American Flag Cheese Board
Start your patriotic party off right with an impressive American flag meat and cheese board. This unique way of displaying a typical party platter will have your friends and family saying, "Cheese a grand old flag!"
Sunny Anderson makes Steak Supreme, as seen on The Kitchen, Season 17.
Use a large rectangular wooden cutting board as your base and put the long side of the board at the bottom. You'll need a bag of blue potato chips to make the star section. Select the flattest chips to make a square in the upper left-hand corner of the board. This will be the base for the cheese-shaped stars.
For the cheese part of your board, you can pick up your favorite white or off-white cheeses such as Gouda, white Cheddar, and Monterey Jack. We used 2 different varieties for flavor and color contrast. You'll need a small star-shaped cookie cutter to punch out stars. When prepping the cheese, cut each slice into pieces that are 1/2 inch thick this makes them easier to handle. We like to use mild white Cheddar for the stars because a firmer cheese tends to be easier to cut. Punch out enough stars from one type of cheese to cover the blue chips section. Rest the stars on top of the potato chips. Save the scraps for other dishes like sauces, soups or eggs.
Now you're ready to make the stripes. Line uniform squares or rectangles of cheese along the base of the board. You can make slices yourself or you can buy the pre-sliced variety for perfectly uniform slices. Now comes the meat--you can use small rounds of pepperoni or salami! On the next row, lay out your favorite pre-sliced pepperoni or salami, making sure that they overlap slightly. When we made the second row of cheese, we used the second variety of cheese. Continue this pattern all the way up to the top for red and white stripes.
Our 50 Most-Saved Recipes
Count down through the 50 recipes our fans love most – and then save them in your online recipe box!
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Alice Gao ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.
Photo By: Tara Donne ©Food Network
Photo By: Armando Rafael Moutela ©2014, Television Food Network, G.P. All Rights Reserved. 2014, Cooking Channel, LLC. All Rights Reserved.
Photo By: Tara Donne ©Tara Donne
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.
Photo By: Matt Armendariz ©2013, Television Food Network, G.P. All Rights Reserved
Photo By: Armando Rafael Moutela ©2012, Television Food Network, G.P. All Rights Reserved.
Photo By: Matt Armendariz ©2015
Photo By: Tara Donne ©Tara Donne
Photo By: Matt Armendariz ©2012, Television Food Network, GP. All Rights Reserved.
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.
Photo By: Matt Armendariz ©2014, Television Food Network, G.P. All Rights Reserved.
Photo By: Marshall Troy ©2012, Television Food Network, G.P. All Rights Reserved.
Photo By: Matt Armendariz ©Copyright 2015
No. 50: Cinnamon Baked French Toast
Ree Drummond's baked french toast is perfect for brunch or any special weekend breakfast.
No. 49: Brown Sugar Oatmeal Cookies
Brown sugar gives these sweet, baked treats a unique (and totally irresistible) flavor.
No. 48: Wafflemaker Hash Browns
Who knew that waffles and hashbrowns could be one and the same?!
No. 47: Pan Fried Pork Chops
Golden-brown porkchops with a side of smashed new potatoes makes the perfect family-friendly weeknight meal.
No. 46: Chocolate Peanut Butter Pie
If pie crust intimidates you, try this sweet and easy-to-make chocolate cookie crust instead. It's the perfect base for creamy peanut butter filling.
No. 45: Chicken Thighs with Creamy Mustard Sauce
Chicken thighs are the unsung hero of weeknight dinners they're inexpensive, versatile and delicious. In this recipe, Ina proves that they don't need much to become a delicious, crowd-pleasing meal.
No. 44: Cauliflower Pizza Crust
Katie Lee's cauliflower pizza is low in carbs but big on flavor. What's not to love?
No. 43: Pesto Lasagna Rolls
Each of these noodle roll-ups has just the right amount of filling and bakes in a fraction of the time that a traditional deep-dish lasagna would.
No. 42: Chicken Tortilla Dump Dinner
All your favorite Tex-Mex flavors in a comforting casserole that's fast and easy to throw together.
No. 41: Chocolate Lava Cakes
Get ready to impress your friends and family with this homemade dessert &mdash bursting with warm, melted chocolate.
No. 40: Alfredo Shrimp Scampi Dump Dinner
Just dump a box of pasta, bag of shrimp and a few other pantry staples into a dish and bake. Right before serving, stir in the heavy cream and top with grated cheese and fresh parsley for a rich and creamy weeknight dinner in a flash.
No. 39: Southern Red Velvet Cake
It's hard to go wrong with a classic. Red velvet cake is layered with sweet cream cheese frosting for a tasty and traditional treat.
No. 38: Chicken and Broccoli Stir-Fry
This simple weeknight stir-fry is comforting and satisfying. The broccoli stems are used to add textural contrast and also to help bulk up the dish &mdash and why waste them?
No. 37: Chicken Scampi Pasta
Chicken takes the place of shrimp in this dish inspired by the Olive Garden classic &mdash making it even more weeknight friendly. Serve over angel hair pasta and you'll be in and out if the kitchen in less than 30 minutes. Molto bene!
No. 36: Pizza Dough
Bobby's homemade dough is perfect for pizza night. Let everyone top their own for a made-to-order dinner everyone will love.
No. 35: Roasted Sweet Potatoes with Honey and Cinnamon
Tyler's roasted sweet potatoes play with sweet and savory flavors of honey, cinnamon, olive oil, salt and pepper.
No. 34: Funeral Potatoes
Ree's super-delicious potato dish is packed with a whole lot of cheesy goodness. This is a recipe you'll make again and again.
No. 33: Crumble Lover's Sheet-Pan Apple Crumble
If you are someone who is always stealing the crumbs off the top of the apple crumble, this recipe is for you. We spread the apples out on a sheet pan to maximize the surface area and upped the chewy oats and crumb topping so that every bite has plenty.
No. 32: Bucatini al Limone
You may not think of lemon when you're making pasta but you should! The bright citrusy flavor pairs perfectly with the cheese, pepper and thinly shaved green beans.
No. 31: Chicken Marsala
Tyler Florence's chicken marsala is perfect for winter weeknight dinners. Be sure to fry the cutlets in batches so they all cook evenly in the pan until golden brown.
No. 30: Ree's Chicken-Fried Steak with Gravy
This country classic is full of irresistible flavors and textures &mdash it's crunchy, meaty, a little spicy and smothered with peppery, creamy gravy. Serve it with mashed potatoes for a meal fit for the frontier.
No. 29: Roasted Brussels Sprouts
Ina's tender, crispy sprouts are roasted simply &mdash with olive oil, salt and pepper &mdash for a classic side that you just can't beat. One reviewer said it even won the kids over: "My kids have always hated Brussels sprouts, until I cooked this recipe. They loved it!"
No. 28: Easy Cheese Danish
Trisha Yearwood's puff pastry with a yummy cream cheese filling is an easy recipe to recreate when you're serving breakfast to overnight guests.
No. 27: Linguine with Shrimp and Lemon Oil
Giada's light and flavorful pasta balances sweet shrimp, fresh parsley and bright, citrusy lemon.
No. 26: Ree's Twice-Baked Potatoes
For a special dinner side, load up smashed potatoes with butter, sour cream, cheese, bacon and green onions before baking in the skins.
No. 25: Meat Loaf
Ina's chunky meatloaf is loaded with onions, tomato paste and chicken stock for lots and lots of savory flavor.
No. 24: Ina's Perfect Roast Chicken
Roast chicken makes a simple yet elegant meal. Ina makes sure to salt the chicken liberally before cooking so it's not bland, then she trusses the legs so it cooks evenly.
No. 23: Broccoli Salad
Get your greens in &mdash and love it! Trisha's broccoli salad includes bits of bacon and sunflower kernals for a nice, salty crunch.
No. 22: 5-Ingredient Instant Pot Mac and Cheese
We love multi-purpose kitchen gadgets that make life easier, so that's why the Instant Pot (a slow cooker, pressure cooker and stove-top stand-in, all in one) is a go-to for quick meals. Especially this creamy kid-friendly mac and cheese, which cooks up in no time. And after it's been gobbled up, you'll only have one pot to clean!
No. 21: Stuffed Bell Peppers
Ree shows us a fun way to eat your vegetables with these oven-baked, stuffed bell peppers.
No. 20: Lemon Fusilli with Arugula
When you toss in garden vegetables, it instantly lightens up an otherwise heavy pasta dish &mdash like this lemon fusilli.
No. 19: Ree's Baked Ziti
Ree's kid-friendly baked ziti (packed with ground beef and Italian sausage, plus a combination of Parmesan, mozzarella and ricotta cheese) is going to become one of your go-to recipes. Crushed red pepper flakes and Italian seasoning add just the right amount of spice &mdash so kids will still enjoy.
No. 18: Roasted Shrimp and Orzo
Upgrade your pasta salad with this beautiful combination of orzo and roasted shrimp.
No. 17: Banana Walnut Bread
When you're looking for a weekend baking project, make banana walnut bread &mdash it's the perfect treat in the morning alongside your cup of coffee.
No. 16: Melting Potatoes
Katie Lee's melted potato recipe turns your favorite spud into creamy, caramelized bites.
No. 15: Perfect Roast Turkey
All you need to make a simple, roasted turkey is some butter, lemon zest and seasoning.
No. 14: Shepherd's Pie
This dish is made up of layers upon layers of your favorite comfort foods: mashed potatoes, lamb and sweet, buttery corn.
No. 13: Coconut Cake
Decadent and sweet, this spongey layer cake is covered with coconut shavings for an extra pop of flavor.
No. 12: Sheet Pan Chicken Fajitas
These protein-packed fajitas cleverly use a foil-lined baking sheet and broiler to make quick work out of dinner. Bonus: easy cleanup!
No. 11: Oven-Baked Salmon
This oven-baked salmon is a favorite with Food Network fans. And it's easy to see why &mdash toasted almonds and roasted squash add flavor and texture.
No. 10: Classic Deviled Eggs
This rich and creamy classic is a welcome addition at any party or get-together.
No. 9: Simple, Perfect Chili
The name says it all with this comfort food classic: simple and perfect!
No. 8: Peanut Butter-Chocolate No-Bake Cookies
What could be better than an indulgent dessert made from ingredients you have sitting in your pantry? These cookies take just minutes of work most of the time is spent waiting for them to harden into the rich, nutty, chocolaty delights that they are.
No. 7: Ina's Garlic Roasted Potatoes
This simple, crispy roasted potato side dish is perfect with your favorite protein when you need a satisfying meal.
No. 6: Giada's Chicken Piccata
Giada delivers authentic Italian flavor with these easy, butterflied chicken breasts &mdash dressed up with lemon-caper sauce and a flurry of parsley.
No. 5: Shrimp Scampi with Linguini
This rich, lemony pasta dish is easy enough to make on a weekday but impressive enough for any special occasion.
No. 4: French Toast
Enjoy Sunday morning French toast any day of the week with this easy recipe. C hallah, brioche, or white sandwich bread all work well.
No. 3: Ree's Perfect Pot Roast
In our 3rd most-saved recipe, Ree transforms inexpensive chuck into fall-apart-tender pot roast with a flavorful broth (that's stocked with red wine, herbs and hearty vegetables).
No. 2: The Best Sweet Potato Casserole
We opted for a nutty crumb topping over marshmallows to create a pleasantly crunchy contrast to the creamy and soft mashed sweet potatoes. The filling gets a pumpkin pie-like treatment, with brown sugar and vanilla for a deep caramel flavor and butter and eggs for richness.
No. 1: Scallops Provencal
A plateful of buttery scallops proves seasoning and lemon juice are enough to elevate any meal.
Monthly Clubs
Get the best from behind our counter delivered straight to your door! Whether you're treating yourself or surprising a foodie friend, a subscription to Murray's Monthly Clubs are the best way to stay up to date on our best products and get your cheese fix once a month. This gourmet food club offers five delicious options, including our exclusive Cheese Board of the Month Club and original pairings.
When you subscribe, you'll receive a confirmation email with a welcome letter which will provide you with an overview of the Monthly Clubs program. Your first delivery will ship the month following the date of subscription--for example, if you sign up in January, your first delivery will be the February Monthly Club.
Plus, Shipping is FREE on all of Murray's Monthly Club deliveries!
Get the best from behind our counter delivered straight to your door! Whether you’re treating yourself or surprising a foodie friend, Murray’s Monthly Clubs are the best way to stay up to date on our best products and get your cheese fix once a month. We have five tasty options that suit every cheese need, whether you’re new to cheese, a total expert, or just looking for a quick snack. We’ve also got all the supplies to craft delicious original bites or build your own cheese board! Each Monthly Club delivery also includes a detailed guide to the products included, with descriptions of origin and flavor, along with beverage pairings for each.
When you subscribe, you’ll receive a confirmation email with a welcome letter (which can be printed or forwarded if you’re sending a gift), which will provide you with an overview of the Monthly Clubs program and information about the incredible deliveries you’ll be receiving. Your first Monthly Club installment will ship the month following the date of subscription--for example, if you sign up in January, your first delivery will be the February Monthly Club.
Plus, Shipping is FREE on all of Murray's Monthly Club deliveries!
Buffalo Chicken Mac and Cheese
The Spruce / Diana Rattray
Give your mac and cheese a Buffalo chicken wing spin. Shredded chicken cooked in a spicy sauce is just the beginning of this Buffalo chicken mac and cheese recipe. The sauce uses mustard and two types of cheese, including pepper jack, which is a perfect match for the hot sauce. Add macaroni, top it with breadcrumbs, and bake it. Serve it for game day, take it to a potluck, or just enjoy it with your spice-loving family.
Cheese of the Week: Sexy, Swoon-Worthy Kunik
Kunik. It may very well be the sexiest cheese in the U.S.A. Made from a blend of goats' milk and rich Jersey cream, it's the kind of cheese that'll make you (or more importantly, your girlfriend) swoon. This fluffy-rinded, triple creme delight is a product of Nettle Meadow Farm, nestled in the southeast corner of the Adirondacks. Pop open a bottle of bubbly, slice off a wedge of buttery Kunik, and watch the sparks fly. Goats have never been so sexy.
To get your hands on a chunk of this delicious cheese, click here and enjoy a 10 percent discount on the small-size Cheesemonger's Choice Selection, featuring Kunik. Just enter the coupon code 'Esquire' to get 10 percent off. This week only! Offer expires May 18 &mdash when the next Cheese of the Week appears on this blog.
Anne Saxelby is the owner of Saxelby Cheesemongers in New York City. She knows everything about cheese, and she is always cheerful.
