It's beginning to look a lot like Cheese-mas!


Merry Christmas to everyone and we want to say from the bottom of our hearts how grateful we are for all your support throughout the year. We would like to take this opportunity to thank you for your ongoing support. May you, your family, and all those you love, have a safe and Merry Christmas that is full of making happy, cheesy memories!



Morbier

This semi-soft cow milk cheese has a distinctive line that runs through its center, made of vegetable ash. The ash helps to neutralize the pH of the cheese which aids in the ripening process, not to mention provides a for a visually stunning cheese. Morbier is a surprisingly mild cheese made from raw cows milk, which adds depth to the flavor and imparts a sweet finish.



Mimolette

In French, mi-mou means half soft and refers to the quite moist texture of this otherwise firm cheese. Aged Mimolette is often described as a sharp but mild cheese, (if that makes any sense at all) that you need to judge for yourself. It is intensely fruity and nutty, with subtle notes of caramel and nuts. It is vibrant orange, and is similar to parmesan.



Tilst

Tilsit - In the mid-19th century, Dutch settlers went to East Prussia, near the town of Tilsit. Away from their homeland they were determined to create their beloved Gouda; however, the damp, moldy Prussian cellars prevented them from doing so and to our benefit Tilsit was born. Tilsit is a springy, yet moist, and creamy cheese. It has a mildly pungent aroma and a tangy taste that is delicate and fruity with spicy undertones. It is extremely cooking friendly and reminds us of a bold Havarti.


Fun Facts


In our research to bring you new and interesting cheeses every month I have discovered that like many other fields/professions in life, Cheese has a language and vocabulary all of its own. Here are a few:


Cheesy – Used to mean first-rate, but sarcastic use of the word amongst most folks has caused it to mean the opposite.

Bloomy – Every have a cheese that looks like it is incased in a cloud of cotton? What you are seeing is cheese that is treated with mold sot that when it ripens from the outside inward it develops what is called a “bloomy rind”. This type of rind is generally edible but with little flavor but definitely beautiful to the eye and soft to the touch.


Lactose Persistent – Refers to people who are the most lactose tolerant. Did you know that 97% of British people are said to be “Lactose Persistent” and are the most lactose tolerant population in the world.

Blowhole – this is a favorable term to describe the defects in the eyes of Swiss-type cheeses.


Turophile – The official word for someone who loves cheese! Yes, we have an official name! Where does it come from? It can be traced back to the Greek word for cheese, tyros, and the English word ending -phile, for lover. Turophile = Cheese Lover.



Recipe Corner: Mimolette Stuffed Mushrooms

Credit: Kate, Babaganosh

Ingredients:

1 lb baby bella mushrooms , cleaned, dried, stems removed

3 oz Mimolette cheese , shredded (about 1 cup)

1/2 cup panko breadcrumbs

1 garlic clove , minced

2 tablespoons olive oil

1/4 cup fresh parsley leaves , finely chopped


Instructions:

Preheat oven to 375F. Spray a large baking pan with olive oil.


Prepare the mushroom caps by washing and drying the mushrooms. Remove the stems. Set aside.


In a large bowl, combine the rest of the ingredients and mix well.


Stuff each mushroom cap with the stuffing mixture (you will need ~1 teaspoon to ~1 tablespoon of filling per mushroom cap, depending on the size of the mushroom).

Place on the baking pan and bake at 375F for 15 minutes, or until the cheese is melted and the mushrooms are cooked.


Serve warm.

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