First half of the anniversary cheese
As referenced in the last post.
16. Cotswold - A British cheese better known as Gloucester Cheeses. Semi-hard, orange with speckles. xhollydayx loves it, and I'm rather fond of it myself. 7.5/10. I should note that this isn't really a new cheese for us, it's just making it's first appearance of 2009.
17. Valdeon - A Spanish blue cheese, it came wrapped in chestnut leaves. It's made of a mixture of cow and goat cheese and is a little salty. On its own it is an above average blue, which since I'm not wild about blue cheese means it rates about a 5/10. I'm sure there's a blue out there that I want to eat in big chunks with no accompaniment, but this isn't it. The search continues.
However, it did taste pretty good in this recipe:
Blue Cheese / Walnut Green Beans - From the June 2009 Eating Well magazine. Makes 4 servings.
1 pound green beans, washed and trimmed.
1/4 cup water
2 tsps extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper
1/3 cup crumbled blue cheese
1/3 cup toasted chopped walnuts
1- Toast the walnuts in a small skillet over low heat, stirring constantly for 3-4 minutes. Set aside.
2- Bring green beans and water to boil in a large skillet. Reduce heat to a simmer, cover and cook until the beans are just tender, about 3 minutes. Uncover and continue cooking, stirring occasionally, until the water has evaporated, about 3 to 4 minutes more.
3- Add oil, salt and pepper to the pan and cook, stirring, for 1 minute more.
4- Transfer the beans to a large bowl and toss with the blue cheese until well coated. Sprinkle each serving with walnuts (or toss them in with the cheese, your call)
This wasn't a world beater, but it was tasty enough.
Two more cheeses to go, but they'll have to wait until I return from the BWCA.
16. Cotswold - A British cheese better known as Gloucester Cheeses. Semi-hard, orange with speckles. xhollydayx loves it, and I'm rather fond of it myself. 7.5/10. I should note that this isn't really a new cheese for us, it's just making it's first appearance of 2009.
17. Valdeon - A Spanish blue cheese, it came wrapped in chestnut leaves. It's made of a mixture of cow and goat cheese and is a little salty. On its own it is an above average blue, which since I'm not wild about blue cheese means it rates about a 5/10. I'm sure there's a blue out there that I want to eat in big chunks with no accompaniment, but this isn't it. The search continues.
However, it did taste pretty good in this recipe:
Blue Cheese / Walnut Green Beans - From the June 2009 Eating Well magazine. Makes 4 servings.
1 pound green beans, washed and trimmed.
1/4 cup water
2 tsps extra virgin olive oil
1/4 tsp salt
1/4 tsp pepper
1/3 cup crumbled blue cheese
1/3 cup toasted chopped walnuts
1- Toast the walnuts in a small skillet over low heat, stirring constantly for 3-4 minutes. Set aside.
2- Bring green beans and water to boil in a large skillet. Reduce heat to a simmer, cover and cook until the beans are just tender, about 3 minutes. Uncover and continue cooking, stirring occasionally, until the water has evaporated, about 3 to 4 minutes more.
3- Add oil, salt and pepper to the pan and cook, stirring, for 1 minute more.
4- Transfer the beans to a large bowl and toss with the blue cheese until well coated. Sprinkle each serving with walnuts (or toss them in with the cheese, your call)
This wasn't a world beater, but it was tasty enough.
Two more cheeses to go, but they'll have to wait until I return from the BWCA.