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Cheese of the Month
Deep Ellum Blue
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To make our Deep Ellum Blue, we inoculate pasteurized cow's milk with cultures and then coagulate it with rennet. The curds are broken into large pieces using perforated scoops and are stirred very gently so that they remain very moist and soft. The curds are poured into large square molds placed on mats and left to drain until mature. The cheese is drained and turned and dried for about a month, and then it is washed with blue Penicillin Roqueforti mold spores. After aging for at least two additional months, it is finally bathed with extra-virgin olive oil. Deep Ellum Blue has no actual rind, only a diamond-scored, blue-mold-mottled exterior.
Deep Ellum Blue is subtly flavored, not too strong and not too salty. Its flavor is robust and earthy. Its texture is soft, creamy and spreadable. It is delicious in salads or atop chicken, beef and veal dishes. It is especially good with Port and dessert wines.
Deep Ellum Blue is named for the location in Dallas where our cheese factory is located, and its name also recalls our neighborhood's legendary blues singers of past years.
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Recipe of the Month
Grilled Burgers with Deep Ellum Blue
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1 medium purple onion
1 tablespoon extra-virgin olive oil
2 ounces Cream Cheese, softened
3/4 cup (4 oz) crumbled Deep Ellum Blue
1/2 cup chopped flat-leaf parsley
1 ripe heirloom tomato
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1 pound ground sirloin beef
1/4 teaspoon salt
1/4 teaspoon cracked black pepper
4 small hamburger buns, sliced in half
1 small package thick-cut gourmet potato chips
2 teaspoons Dijon mustard
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Preheat a charcoal grill to high. Preheat the oven to 250F.
Place the onion on its side and cut it into 4 thick slices. Place a medium skillet over medium heat and drizzle in olive oil. When the oil is hot, place the onion slices in the skillet, reduce the heat to low, and cook, turning, until both sides of the onion are browned and beginning to caramelize. Turn off the heat and set the onions aside in the skillet. In a small bowl combine the Cream Cheese and Deep Ellum Blue by mashing them with a fork. Add the parsley and mix in well. Remove the stem and core from the tomato, place it on its side, and cut it into 4 thick slices. Set aside.
Using your hands, divide the ground meat into four parts and form into four flattened patties about 5 inches in diameter. Sprinkle both sides with salt and pepper. Transfer to the grill and cook on one side and then the other until nicely browned. While the meat is cooking, place the hamburger buns, cut side towards on the grill, and toast over the coals until browned. Remove the meat and buns from the grill. Place the potato chips on a baking sheet and transfer to the oven. Heat the chips while assembling the burgers.
Place the buns on a flat surface. Spread 1/2 teaspoon of mustard on the bottom part of each bun. Place an onion slice atop the bottom part of each bun and then place the grilled burger patties on top of the onion. Spoon a quarter of the Gorgonzola-Cream Cheese mixture atop each patty and top each with a slice of tomato. Finally, place the top bun part on top and press down on the burgers to even out the ingredients.
Serve the burgers immediately with the warmed potato chips on the side. Serves 4.
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Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese, all rights reserved
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Mozzarella Company
Calendar |
October 15 and 16
Cheese Tastings at Central Market
Oct 15 Fort Worth and Southlake
Oct 16 Dallas and Plano
October 23
Texas Mushroom Festival
Madisonville, Texas
October 24
AIWF Caesar Salad Competition
Dallas
October 27
Altrusa Club "Dessert First"
Dallas
November 4
Farmer's Market Hoedown
Dallas
November 6
Zoo To Do
Dallas
Join Paula for a
Culinary Trip to France
at La Combe en Perigord
in the Dordogne,
a beautiful region of France with rivers, gardens, villages,
markets and castles
famous for its
foie gras and truffles.
April 30 - May 7, 2011
October 10 - 17, 2011
(8 spaces available in each class)
Farmers Market
at Celebration Restaurant
Every Saturday Morning
8 am to 12 noon
Dallas
September 11
Dallas Wine Trail
Cheese at Fuqua Winery
Dallas
September 17
Cooking Class
Grapefest in Grapevine
September 25
Meals on Wheels
Los Angeles
September 29
Cheese Tasting Class
Murray's Cheese Shop
New York
October 3
Cooking Demonstration
Celebrity Kitchen
and
Texas Wine & Cheese Talk
Wine Garden
State Fair of Texas
Dallas
October 3
Carroll Education Foundation
Tasting Event
DFW Hilton |
Mozzarella Company
Class Schedule
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Beer and Cheese Pairing Classes
Wed October 6
Wed November 10
6:30-8:30 pm
Wine and Cheese Pairing Classes
Wed September 8
Tues October 26
Tues November 2
6:30-8:30 pm
Hands-on Cheesemaking Classes
Sat September 11
Tues September 21
Sat October 2
Sat October 30
Sat November 13
3:00-5:00 pm
Visit
www.mozzco.com/classes.html
to learn more about
Pairing Cheese with
Beer and Wine
and Tea and Chocolate
Private Classes
Available upon request
Call: 214.741.4072
or Email: info@mozzco.com
to make your reservations
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Cheese of the Month
Feta
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We make our feta two ways: from goat's milk and also from cow's milk. The two cheeses are made just alike, but there is a dramatic difference in the taste of the finished cheese. The cow's milk version is mild, while the goat's milk feta is tangy with a more pronounced flavor.
We begin by pasteurizing our farm-fresh milk; then we add cultures and enzymes. Once the curd has formed, we cut it into small pieces and stir it gently. After just a few hours, when matured to the proper acidity, we scoop the fragile little curds into baskets lined with cheese cloth. After most of the free whey has drained away, we place a weight atop the cheese, still in the baskets, and press it overnight. Finally the cheese is immersed in big vats of brine to mature. We mature the feta made from cow's milk for one month and the goat's milk feta is matured for two months and even longer. Our feta is soft and creamy, yet dry enough to crumble.
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Recipe of the Month
Chilled Cucumber Soup with Feta
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1 teaspoon salt
5 medium cucumbers, peeled, seeded and sliced
1 small onion, thinly sliced
3 shallots, thinly sliced (about 1/2 loosely packed)
2 tablespoons extra virgin olive oil
1 cup chicken broth
2 cups (16 ounces) yogurt
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3/4 cup (4 oz) crumbled feta
1 cup (8 oz) creme fraiche or sour cream
1/2 teaspoon curry powder
1 teaspoon salt
Salt & freshly ground black pepper to taste
1/4 cup dried cranberries, chopped
1/4 cup toasted pecans, chopped
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Sprinkle 1 teaspoon salt over the cucumbers, onions and shallots and place in colander to drain for an hour. Toss periodically to facilitate draining. Separate the cucumbers from the onions and shallots and set aside on paper towels. Pat vegetables dry with paper towels.
In large saucepan, saute the onions and shallots in the olive oil over medium low heat until soft, then add the cucumbers and continue to saute, stirring frequently, until the cucumbers are soft, about 20 minutes. Pour the chicken broth over the vegetables and simmer for 10 minutes. Remove the soup from stove and set aside. Once cooled, puree vegetables and stock with an immersion blender, in a conventional blender or food processor until smooth.
Pour soup into large bowl. Combine the yogurt, Feta, and creme fraiche in a blender or food processor and puree until smooth. Set aside about 1/2 cup of the yogurt-Feta-creme fraiche mixture to use later as a garnish and stir the remainder into the soup. Season the soup to taste with curry powder, salt and pepper. Pour the soup into a plastic refrigerator container and place in the freezer. Chill the soup for a minimum of two hours or until ready to serve. When the soup begins to freeze on the sides of the container, remove it from the freezer, stir it well and place the soup in the refrigerator. While the soup is chilling, soak the cranberries in 1/4 cup hot water for about 30 minutes to plump them. Drain well before using. To serve, stir soup well and ladle it into serving flat soup bowls. Garnish each with 1 tablespoon of cranberries and 1 tablespoon of pecans. Drizzle 1 tablespoon of the reserved yogurt mixture over the top of each bowl of soup.
Serves 8. Note: This soup is even better made a day ahead of time.
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Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese, all rights reserved
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Mozzarella Company
Calendar |
Farmers Market
Celebration Restaurant
Every Saturday Morning
8 am to 12 noon
Dallas
August 17
Chef Ex / Sysco Show
Dallas
August 24-29
American Cheese Society
Seattle, WA
September 25
Meals on Wheels
Los Angeles
Sept 29
Cheese Tasting Class
Murray's Cheese Shop
New York
Sept 30
The Culinary Trust
Board Meeting
New York
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Cheese of the Month
Hoja Santa Goat Cheese
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We buy our goat's milk from local farmers who bring it to us directly from their farms. Upon arrival, the milk is pasteurized and then cultures and rennet are stirred into the milk. The milk coagulates overnight, and the following day the curd is hand-ladled into small, perforated molds. The curds drain in the molds for 24 hours, then the delicate little cheeses are unmolded onto mats where they are salted and left to drain. The cheeses are turned and salted daily to encourage even drainage. When they are ready, the little goat cheeses are wrapped in dark green, fragrant hoja santa leaves and then tied up like little packages using raffia. These large, aromatic leaves (an herb also known as Mexican pepperleaf) subtly permeate the cheese with the delicate flavors of sassafras, anise, and mint. I first tasted hoja santa years ago in Veracruz when Patricia Quintana wrapped fish in the leaves and steamed it inside banana leaves in a pit in the ground. In France chestnut leaves are used to wrap little goat cheeses. In thinking of what might be a good Texas-substitution for a chestnut leaf, I thought an hoja santa leaf might be perfect...and it is! Our little hoja santa-wrapped goat cheeses last for months. The flavor intensifies as it ages, but never becomes too strong or overpowering. It is a wonderful addition to a cheese board because not only is it very attractive, but it is a perfect size and has a distinct and unique flavor that is not too mild and not too strong. Serving Suggestions: Our Hoja Santa Goat Cheese should be served at room temperature. It can also be heated in various recipes. One delicious way to serve the cheese is to heat the whole cheese so that when the leaf is cut the warm cheese flows out onto the plate. It is a unique cheese that combines our fresh goat cheese that is classic in its origin with regional Mexican influences that are indigenous to Texas where our cheese factory is located.
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Recipe of the Month
Gazpacho topped with Goat Cheese Cream
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6 large very ripe tomatoes, cored
1/2 large sweet onion
2 medium cucumbers, peeled and seeded
1 small bell pepper, seeded
1 rib celery
1/2 clove garlic
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1/4 cup tightly packed flat-leaf parsley
1 cup tomato juice or V8 juice
2 tablespoons extra-virgin olive oil
1 tablespoon red wine vinegar
Salt and freshly ground black pepper to taste
8 sprigs flat-leaf parsley leaves, for garnish
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Goat Cheese Cream
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1 1/2 disc (about 2 1/2 ounces) Hoja Santa Goat Cheese
1 cup (8 ounces) creme fraiche or heavy cream
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Cut the tomatoes, onion, cucumbers, bell pepper, celery, and garlic into large chunks and place them in the container of a blender. Add the parsley and pour in the tomato juice. Process until completely pureed and smooth. Depending on the size of the workbowl, it may be necessary to process the vegetables in smaller batches each with a portion of the tomato juice. Pour the Gazpacho into a large bowl or plastic refrigerator container. Stir in the olive oil and vinegar. Season to taste with salt and pepper. Cover with plastic wrap and chill in refrigerator and/or freezer for at least three hours before serving. For the Chevre Cream, unwrap the leaves from the cheese and place the Goat Cheese and cream in the workbowl of a food processor fitted with a steel blade. Process until the mixture is completely smooth and the mixture resembles a dense whipped cream. Place in a small bowl and chill until serving time. To serve, ladle the chilled Gazpacho into soup bowls. Dollop a heaping tablespoon of the Chevre Cream in the center of each bowl of soup and garnish with a sprig of parsley or a little strip of the hoja santa that was wrapping the cheese. Serves 8.
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Copyright 2010 by Paula Lambert, all rights reserved
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Mozzarella Company
Calendar |
Farmers Market
Celebration Restaurant
Every Saturday Morning
8 am to 12 noon
Dallas
July 3
Cheese Sampling
Cowgirl Creamery
The Ferry Building
San Francisco
July 17
Chef Katie Natale's
Farm to Table Class
Four Seasons Las Colinas
Irving
July 22-25
Classes and Cheese Events
Studio b
Alys Beach, FL
August 24-29
American Cheese Society
Seattle, WA
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Cheese of the Month
Burrata con Creme
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We make two styles of Burrata: Our original Burrata is made in the style of Burrino. It is a fresh Italian-style cow's milk cheese made by completely encasing a soft, creamy lump of sweet cream butter with soft, fresh mozzarella, and it weighs 8 oz. Its name comes from its buttery center: burro means butter in Italian. Our Burrata con Crema is a small 2-ounce ball of mozzarella that is filled with creme fraiche. We developed this cheese last year for Stephan Pyles to serve on a big slice of tomato. When cut open, the creme fraiche oozes out and onto the tomato. Both are rich, decadent and seductive cheeses. Both are delicious paired with fresh tomatoes, fragrant basil and a generous drizzle of extra-virgin olive oil.
To make our Burrata con Crema, we begin by pasteurizing and then coagulating farm-fresh cow's milk. Once the cheese matures, we pour hot water over the curds and stretch them to become mozzarella. Then we hand-form the fresh mozzarella around one-ounce portions of creme fraiche. The little 2-ounce balls are packed in unsalted governing liquid. When cut open the thick cream in the center oozes out of the center of the burrata. The flavor is fresh and creamy. It is best when served at room temperature.
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Recipe of the Month
Thick Tomato Slices topped with Burrata
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2 ripe and juicy beefsteak tomatoes
6 ounces arugula or baby lettuce
6 Burrata con Crema, weighing 2 ounces each
3 tablespoons extra virgin olive oil
Sea salt and freshly ground pepper, to taste
6 large basil leaves, cut into very thin julienned strips
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Cut away and discard the stem end and bottom of each tomato, and then slice the tomatoes horizontally into slices about 1/2" thick. You should get about 3 slices from each tomato.
For individual servings, place a handful, about 1 ounce, of arugula or baby lettuce on each salad plate and spread it out. (Alternatively, spread all the greens on a serving platter.) Place the tomato slices atop the greens. Place one Burrata con Crema in the center of each tomato slice. Drizzle with extra-virgin olive oil, sprinkle with salt and pepper. Sprinkle the basil on top.
Serve at room temperature.
Serves 6
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Copyright 2010 by Paula Lambert, all rights reserved
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Mozzarella Company
Calendar |
June 5
Farmers Market
Celebration Restaurant
Dallas
(Beginning June 5 and then every Saturday morning 8-12
during the summer)
June 19
Cheese and Wine Tasting
Veritas Wine Bar
Dallas
June 27-29
Fancy Food Show
New York
July 3
Cheese Sampling
Cowgirl Creamery
San Francisco
July 22-25
Classes and Cheese Events
Studio b
Alys Beach, FL
August 24-29
American Cheese Society
Seattle, WA
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Cheese of the Month
Mascarpone
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Mascarpone is not actually a cheese. It is clotted cream. In Italy, Mascarpone and other fresh cheeses such as ricotta are known as latticini (little milk products) rather than cheeses. Mascarpone is very rich. It is classified as a triple creme meaning that its butterfat is higher than 72%. It has a creamy, thick and velvety texture. It has the taste of cooked cream with a very, very faint hint of tartness.
We make our Mascarpone by heating cream in a bain marie. Once the temperature of the cream is about 200F we add an acid that causes the cream to curdle. After a few moments, we carefully and delicately ladle the curds into a cloth to drain overnight in a very cool place. The next morning we have Mascarpone. In Italy Mascarpone is typically used in desserts such as Tiramisu. It can also be sweetened with sugar or honey to serve with other desserts or added to savory sauces. Alone it can be melted on pasta for the ultimate cream sauce. And it is great on scones.
Care should be taken when using Mascarpone. If it is too warm, it can easily separate when it is whipped. This is because it is very high in butterfat.
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Recipe of the Month
Angel Food Mascarpone Berry Trifle
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3 cups milk
3 eggs
1/2 cup sugar
1/2 teaspoon vanilla
1/4 teaspoon grated orange peel
1/4 teaspoon grated lemon peel
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1 Tablespoon Marc Danielle (orange liqueur)
1 cup (8 ounces) Mascarpone, cold
1/2 10-inch angel-food cake
2 cups (1 pint) blueberries
2 cups (1 pint) strawberries
2 cups (1 pint) blackberries
Several sprigs fresh mint leaves
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For the Orange Custard, pour the milk into a heavy stainless steel saucepan, place over medium heat and bring the milk to a simmer. In the meanwhile, break the eggs into a medium bowl, add the sugar, and beat using a whisk until light yellow in color. Slowly pour 1 cup of the hot milk into the eggs, whisking constantly. Pour the remaining milk into the eggs, whisking constantly. Pour the custard back into the stainless steel saucepan and place over low heat. Whisk the custard constantly until it begins to simmer and thickens slightly. Do not let it come to a boil. Remove the pan from the heat, and place in a large bowl full of ice and cold water to chill the Custard. Stir until the Custard is cold. Add the vanilla, orange peel, lemon peel and liqueur. Stir to incorporate the flavorings. Then remove the custard from the ice bath and stir in the Mascarpone until completely blended into the Custard.
Tear the angel food cake into pieces about 1 inch square and set aside. Place all the berries in a bowl and mix to distribute them evenly.
Cover the bottom of a glass serving bowl with one third of the torn pieces of cake. Pour one third of custard over the cake. Distribute one third of the berries over the custard. Repeat the layering process until all the ingredients are used. Cover the bowl with plastic wrap and transfer to the refrigerator to chill for at least 2 hours before serving.
To serve, garnish with the fresh mint leaves. Serve chilled. Serves 10 to 12.
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Copyright 2007 by Paula Lambert, Cheese, Glorious Cheese, all rights reserved
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Mozzarella Company
Calendar |
May 3
Talk and Tasting
Texas Chefs Assn
Milestone Culinary
Dallas
May 3 to 8
Cooking Classes
Central Market
(A different town each night)
Ft. Worth: Mon., May 3
Dallas: Tue., May 4
Plano: Wed., May 5
Houston: Thu., May 6
San Antonio: Fri., May 7
Austin, N Lamar: Sat., May 8
May 12
Talk
Vital Mind Group
Dallas
May 13
Days of Taste
Dallas Farmers Market
May 15
Fort Worth Herb Festival
May 21 - 25
National Restaurant Show
Chicago
June 27 - 29
Fancy Food Show
New York
July 3
Cheese Sampling
Cowgirl Creamery
San Francisco
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Cheese of the Month
Curds n Cream
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Our Curds n Cream is one year old this month! It was about a year ago that Kent Rathbun, of Abacus fame in Dallas, and Mitchell Whitley, the general manager of Mozzarella Company, first discussed his need for a locally-produced cheese similar to cottage cheese for his soon-to-open Blue Plate Kitchen. Kent's plan was to use the cheese in his green goddess salad dressing. Kent and Mitchell collaborated on just the perfect properties for the cheese and came up with a fabulous product. We named it Curds n Cream at the suggestion of one of our customers! It was launched to the public in June when the Dallas Morning News wrote a lovely article about Mitchell and her new cheese creation. Central Market was the first to buy it for their cheese department. Last fall all the Omni Hotels in Texas featured it during their locally-sourced promotions.
We make our Curds n Cream by pasteurizing farm fresh milk and then adding cultures and rennet. Once coagulated, the curds are cut and stirred constantly while they are cooked in their own whey. Then the curds are washed with cool water. Once drained and chilled, the curds are mixed with a combination of lightly salted heavy cream and creme fraiche.
It is wonderfully rich and delicious in many ways - alone with fresh fruit, in salads, in pastries and cheesecakes, in blinis, and in mashed potatoes!
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Recipe of the Month
Mashed Potatoes with Curds n Cream
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2 1/2 pounds Yukon Gold or new potatoes
1 teaspoon salt
1/4 cup to 1/2 cup milk, heated
2 ounces butter (1/4 stick), softened
8 ounces Curds n Cream (1 cup)
Salt, to taste
Freshly ground black pepper, to taste
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Wash and peel the potatoes. Cut them into 2-inch pieces. There should be about 2 quarts of potatoes. Place them in a large saucepan. Add enough water to cover the potatoes by 1 inch. Sprinkle with salt and place pan over high heat and bring to a boil. Reduce the heat, cover the saucepan with a lid placed slightly ajar, and simmer the potatoes for 20 to 30 minutes, or until tender when pierced with the tip of a knife.
Preheat the oven to 350.
When the potatoes are cooked, pour them into a colander to drain. Return the potatoes to the pan and place in the warm oven, uncovered, to dry out for 10 minutes. Place the potatoes in a large bowl. Add 1/4 cup milk, butter and Curds n Cream. Whip the potatoes by hand or using an electric mixer. Add additional milk if you want the potatoes more moist. Season to taste with salt and pepper. Reheat, covered, in the oven or over very low heat, if necessary.
Serve hot. Serves 4 to 6
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Copyright 2010 by Paula Lambert, all rights reserved
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Mozzarella Company
Calendar |
April 17
Cheese and Wine Pairing
Texas Hill Country
Wine & Food Festival
Austin
April 18
Bits and Bites
El Centro College
Dallas
April 19 to 24
IACP Conference
Portland
April 25
Dallas Food & Wine Festival
Union Station Dallas
May 3
Talk and Tasting
Texas Chefs Assn.
Milestone Culinary Dallas
May 3 to 8
Cooking Classes
Central Market
(A different town each night)
Ft. Worth: Mon., May 3
Dallas: Tue., May 4
Plano: Wed., May 5
Houston: Thu., May 6
San Antonio: Fri., May 7
Austin, N Lamar: Sat., May 8
May 15
Fort Worth Herb Festival
May 21 - 25
National Restaurant Show
Chicago
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Cheese of the Month
Fresh Mozzarella
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To make our mozzarella we coagulate farm-fresh milk by adding selected bacteria (called cultures) and rennet (an enzyme that reacts with the lactic acid that is produced by the milk) so that our milk soon resembles a vat of white jello or yogurt. Once coagulated we manually pull cheese knives through the milk to cut the curd into soft, little pieces. Immediately upon being cut, a cloudy yellow liquid called whey begins to come out of the curds. Because milk is mostly liquid, eventually there is a lot of yellow whey and a smaller amount of curds. (In fact it takes one whole gallon of milk to make two half-pound balls of mozzarella.) When the curds are mature we stretch them in hot water using a paddle to become a smooth and satiny mass of fresh mozzarella. (This is where the art of cheesemaking comes into play because there is only a small window of opportunity during which the curd can be successfully stretched and formed since the development of the lactic acid cannot be stopped...if the cheese is stretched before the pH reaches 5.2, the cheese is tough and inferior. If the pH falls too low, we have lost the cheese completely.) Next we pinch off balls of fresh mozzarella that weigh about 1/2 lb each and toss them into cool water to chill. Once chilled the balls are either briefly immersed in a brine or packaged in governing liquid which keeps them very moist. Our mozzarella is a fabulous melting cheese and is great in salads, on sandwiches and pizzas, with meats, and just plain. Because we vacuum package our fresh mozzarella it stays fresh for about 3 weeks. It can also be frozen and later defrosted in the refrigerator.
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Recipe of the Month
Spaghetti with Shrimp, Scallops and Fresh Mozzarella
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1/4 cup extra-virgin olive oil
1/2 pound raw peeled and deveined shrimp
2 cloves garlic, minced
1/2 pound bay scallops
3 tablespoons capers
4 tablespoons chopped pitted Calamata olives
1 4-ounce jar sliced pimentos
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1 teaspoon salt plus 1 tablespoon salt
1/2 teaspoon freshly ground black pepper
1 teaspoon lemon juice
16 ounces spaghetti
8 ounces Fresh Mozzarella, 1/2-inch cubed
1/4 cup large fresh basil leaves cut into thin strips
1 teaspoon fresh thyme leaves
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Pour the olive oil into a large skillet and place over medium high heat. When the oil is hot, add the shrimp and saute for a minute or two, stirring as necessary. When the shrimp begin to turn a faint pink on one side, add the garlic, turn the shrimp over and continue sauteing for a minute or two. Add the scallops and cook for one or two additional minutes. Remove the skillet from the heat and add the capers, olives, pimentos, 1 teaspoon salt, pepper and lemon juice. Set aside.
Pour hot water into a large serving dish to heat it. When heated and just before serving time, discard the water and dry with a dish towel.
In a large heavy stockpot, bring 4 quarts of water to a rolling boil. Add the remaining 1 tablespoon of salt and then the spaghetti. Stir to prevent the pasta from sticking together. Allow the pasta to boil until cooked al dente, according to the directions on the package, about 7 minutes. Remove from the heat and pour the pasta and water into a colander that has been placed in the sink.
Once drained, shake the colander and then pour the pasta into the skillet containing the seafood. Place the skillet over low heat and toss to combine. Heat the ingredients until the spaghetti absorbs all the liquid in the skillet. Remove the skillet from the heat, add the Fresh Mozzarella and the basil, and toss briefly, only to distribute the ingredients. The heat of the pasta will melt the cheese as it is distributed throughout the pasta.
To serve, transfer the pasta to the heated serving platter and sprinkle the thyme over the pasta.
Serve immediately. Serves 8
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Copyright by Paula Lambert, 2007, Cheese, Glorious Cheese, all rights reserved
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Mozzarella Company
Calendar |
March 5
Talk
Highland Park
Presbyterian Church
March 6
International Grand Tasting
Savor Dallas
Dallas
March 11
Cheese Presentation & Talk
Le Cordon Bleu
Dallas
March 23 & 24
Cooking Classes
Les Gourmettes
Phoenix
April 14 - 19
Texas Hill Country Wine & Food Festival
Austin
April 19 - 24
IACP Conference
Portland
May 3 - 12
Cooking Classes
Central Market
Ft. Worth: Mon - May 3
Dallas: Tue - May 4
Plano: Wed - May 5
Houston: Thu - May 6
San Antonio: Fri - May 7
Austin, North Lamar: Sat - May 8
May 15
Fort Worth Herb Festival
May 21 - 25
National Restaurant Show
Chicago
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Cheese of the Month
Blanca Bianca
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Blanca Bianca is our creation. It was inspired by cheeses that I have enjoyed during my travels in France. It is a soft-textured, very flavorful cheese. It is a pale, red-orange-colored wheel about 6 inches in diameter that weighs less than two pounds. Because it is a washed rind cheese, it has a pungent aroma that comes from natural bacteria linens that develops on the exterior of the cheese. It has a tender rind and a creamy interior paste. Its flavor is assertive but not too strong.
To make Blanca Bianca we heat farm-fresh cow's milk and then add cultures and rennet. Once the milk coagulates, we cut the curds and gently stir them as they mature. Finally the curds are poured into molds to drain. The cheeses are salted in a brine and then placed on racks to dry. During the next two months, whilst the wheels of cheeses are maturing, they are massaged daily with white wine. The USA laws governing raw milk cheeses mandate that all raw-milk cheeses must be aged for a minimum of 60 days before they are sold. So, after 60 days, Blanca Bianca is ready to sell. But we have found that additional aging allows the flavor to intensify and texture to soften, so we age our Blanca Bianca for three or four months.
We have a limited quantity of Blanca Bianca because we produce only 20 wheels at a time.
It is wonderful with both red and white wines, and it pairs very nicely with late harvest dessert wines. It is good with fruits such as pears and apples. It's also great with toasted nuts and dried fruits as well as fruit pastes, jams and chutneys. It is especially good in salads and on sandwiches. It is great as an hors d'oeuvres or after a meal in a cheese course.
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Recipe of the Month
Minestrone with Blanca Bianca Croutons
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4 tablespoons extra-virgin olive oil
1 sweet onion, coarsely chopped
1 rib celery, cut into 1/4-inch thick pieces
1 potato, cut into 1/2-inch cubes
1 small carrot, cut into 1/4-inch rounds
1 14.5-ounce can peeled tomatoes, coarsely chopped with juices
6 cups water
3 vegetable bouillon cubeso taste
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2 bay leaves
1/2 teaspoon herbs of Provence
1/4 teaspoon whole black pepper corns
1 15-ounce can Cannellini or another white beans, drained and rinsed
1 zucchini, cut into 1/2-inch thick round
3 cups (2 ounces) fresh baby spinach leaves, coarsely chopped
1/4 cup chopped flat-leaf parsley leaves
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Salt and freshly ground black pepper to taste
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Croutons
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2 tablespoons extra-virgin olive oil
1/4 baguette, cut into 1/2-inch cubes (about 2 cups)
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1 clove garlic, minced
1 1/2 cups (6 ounces) shredded Blanca Bianca, divided use
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Heat the olive oil in a stockpot, add the onion and celery and saute until limp. Add the potato and carrot and continue to saute for a few minutes. Add the tomatoes and their juices, the water, and the bouillon cubes. Add the bay leaves, herbs of Provence, and black peppercorns. Simmer over low heat for 45 minutes. Add the beans and the zucchini. Continue cooking for 15 to 20 additional minutes, until the zucchini is soft. Remove the bay leaves, add the spinach and parsley, stir well and remove from the heat. Season to taste with salt and pepper.
For the Croutons, pour the olive oil into a large skillet and place over medium heat. When the oil is hot, add the bread cubes and toss to coat with the oil. When the bread begins to turn a very light brown, add the garlic and continue sauteing until the bread is golden brown. Remove the skillet from the heat and sprinkle 1 cup of Blanca Bianca over the croutons. Stir and toss to coat well. Set aside.
To serve, ladle the soup into large soup bowls and sprinkle the croutons on top. Place the remaining 1/2 cup of Blanca Bianca in a small dish to pass separately to sprinkle over the soup. Serves 8
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Copyright by Paula Lambert, 2007, Cheese, Glorious Cheese, all rights reserved
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Mozzarella Company
Calendar |
February 2
Ft Worth Garden Club
Mozzarella Company Tour
February 11
Talk
Dallas Junior League
February 24 - 26
NASFT Board Meeting
Las Vegas
February 28
Les Dames
Raiser Grazer at FIG
March 5
Talk - Highland Park
Presbyterian Church
March 6
Savor Dallas
March 11
Cordon Bleu Dallas
Talk & Tasting
March 23 & 24
Cooking Class
Les Gourmettes
Phoenix
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Cheese of the Month
Rosemary Montasio
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Originally I began making Montasio with goat's milk. Recently I decided to try making Montasio using cow's milk and flavoring it with rosemary. It turned out to be absolutely delicious! So now it has become one of our main stays!
We make our Rosemary Montasio by adding cultures and then coagulating pasteurized milk with animal rennet. Once the milk has set, we repeatedly cut the curd until it is the size of corn kernels. Then we heat and cook the curds in the whey. Eventually we stir fresh rosemary leaves into the curds. Finally the matured curds are drained into large squares of cloth that are twisted closed to contain the cheese. A branch of rosemary is placed inside each cloth before it is knotted, and the cheeses are pressed overnight. When unmolded the next morning, a rosemary branch is embedded in the top of each wheel. The cheeses are then rubbed daily with salt for two weeks. Finally they are left to dry and cure for several months. At this point our Montasio is ready to sell. It can also continue to age and develop more intense flavors.
Our Montasio is a mellow, flavorful cheese. It is great for snacking. It is a wine-friendly cheese and is wonderful with both white and red wines. It also can be sliced, shaved and grated and used in any dish where a hard cheese such as Parmigiano would be appropriate. The robust flavor of the rosemary accents the most mundane dishes and makes them sparkle.
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Recipe of the Month
Rosemary Montasio Bread Pudding
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4 eggs
2 cups milk
1/2 cup creme fraiche
1/2 teaspoon salt
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1/2 teaspoon white pepper
1 baguette
2 tablespoons butter
2 cups (8 ounces) shredded Rosemary Montasio
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Break the eggs into a large mixing bowl. Add the milk, creme fraiche, salt and pepper and whisk until well combined. Cut the baguette in half, then cut into quarters and finally into 1-inch cubes. Add the bread to the eggs and toss to combine. Leave to soak up the liquid for 5 to 10 minutes.
Preheat the oven to 400F. Generously butter a casserole. Transfer a third of the bread to the casserole, sprinkling a quarter of the cheese on top. Repeat layering the bread and cheese until the casserole is filled. You should have 3 or 4 layers of bread and cheese. Pour any remaining egg mixture over the bread. Finish by sprinkling a thick layer of cheese on top.
Transfer to the oven and bake for 30 to 45 minutes, until the bread pudding has puffed up in the center and the top is crusty and golden brown.
Serves 8
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Copyright Paula Lambert, 2009, all rights reserved
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You can watch Jim White's video of Paula
making Rosemary Bread Montasio Pudding.
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Mozzarella Company
Calendar |
January 11
Cooking Class
Lake Austin Spa & Resort
Austin
January 16
Cheese Tasting
Cowgirl Creamery
San Francisco
January 17-19
Fancy Food Show
San Francisco
February 2
Ft Worth Garden Club
Mozzarella Company Tour
February 10
Talk
Dallas Junior League
February 28
Les Dames
Raiser Grazer at FIG
Dallas
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Cheese of the Month
Christmas Cheese
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The telephone calls begin in early November ... When we will have it? When will we make it? When will it be ready? When can they buy it? The answer is NOW is the time!
What is Christmas Cheese? It's a once-a-year treat that we make only from Thanksgiving through New Year's. It's a crumbly, spreadable round of cheese festively flavored with a combination of chiles. It's a pretty cheese...a vibrant red round topped with a swirl of green jalapenos strips. Some might call it a Mexican cheese, but you'll just call it "good" when you taste it! It pairs nicely with beer, wine, and mixed drinks. Just one bite won't be sufficient.
It all began many years ago as a mistake. Something happened to one batch of our cheese. It just did't turn out exactly as it should have ... it wasn't a bad cheese, it just wasn't the kind of cheese it was supposed to be! So, we decided to convert our mistake into something new. Because Christmas was coming, we wanted to create something good for the holidays. We decided to add a variety of red chiles to make it spicy. We molded it into small discs that would be perfect for serving when guests stop by. We decorated the top with a star made of green chiles. And voila...Christmas Cheese!
Now our mistake has become a Mozzarella Company annual tradition, and many of our loyal customers have made Christmas Cheese part of their family holiday traditions. They flock to our cheese factory for our special, little, handmade cheese. Many buy 10 to 20 cheeses because they make perfect gifts for neighbors, teachers, and friends. And they are great to have on hand for quick, last-minute hors d'oeuvres and hostess gifts. Wheels of Christmas Cheese weigh a little over a half pound each and cost $12. They are great for snacking as well as for melting. They stay fresh for a month or longer...but they won't last that long at your house!
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Recipe of the Month
Lentil Salad with Christmas Cheese
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1/2 pound small French Le Puy lentils
1 clove garlic
1/2 teaspoon salt
2 tablespoons minced green onions
4 to 5 ounces (1/2 disc) Christmas Cheese
Freshly ground black pepper
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Vinaigrette
1/4 cup extra-virgin olive oil
1 tablespoon balsamic vinegar
1 tablespoon lemon juice
1/4 teaspoon ground allspice
1/4 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/2 teaspoon minced fresh cilantro or parsley
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Sort through the lentils and remove any debris. Place them in a small saucepan and cover with water. Stir and then drain them in a colander. Return the lentils to the pan and cover with fresh
water, 2 inches above lentils. Add the garlic and the salt and cook over medium heat until tender, about 25 minutes. Drain the lentils in a colander. Reserve the garlic clove for the vinaigrette.
For the Vinaigrette, in a small bowl whisk together the olive oil, balsamic vinegar, lemon juice, allspice, salt and pepper until emulsified. Retrieve the garlic from the lentils and smash it flat and work into a paste using the side of a knife on a cutting board. Whisk in the garlic and cilantro. Set aside.
Place the lentils in a large mixing bowl and drizzle as much vinaigrette as desired over them. Add the onions and toss well. Allow the lentils to cool to room temperature. Just before serving, crumble the Christmas cheese over the lentils and toss gently. Place in a serving bowl. Grind black pepper on top. Pour the remaining vinaigrette into a small pitcher.
Serve at room temperature. Pass the vinaigrette at the table to drizzle over the lentils. Serves 6.
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Copyright Paula Lambert, 2009, all rights reserved
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Mozzarella Company
Calendar |
January 11
Cooking Class
Lake Austin Spa & Resort
Austin
January 16
Cheese Tasting
Cowgirl Creamery
San Francisco
January 17-19
Fancy Food Show
San Francisco
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Cheese of the Month
Goat Caciotta
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Goat's Milk Caciotta is a cheese that we developed many years ago and have been producing in limited quantities ever since. It has a wonderful sharpness and assertiveness, especially if it is aged for 6 months to a year.
Our Goats' Milk Caciotta is made by pasteurizing fresh goats' milk and then adding cultures and rennet. Once coagulated, the curd is cut into small pieces and stirred until the proper acidity is achieved. Next the curds are poured into perforated molds and placed in a warm chamber to incubate until mature. During this period the curds mat together and form a wheel of cheese that weighs approximately 5 lbs. The cheeses are then immersed in a brine for 8 hours and subsequently placed on shelves to dry in our aging room. Eventually the wheels are waxed, replaced on the shelves, and turned weekly while they age to perfection.
Our Goats' Milk Caciotta is available Plain or flavored with Ancho Chiles or Mexican Marigold Mint. It is a wonderful with beer, wine and even cocktails such as scotch and bourbon. It is great on salads, in sandwiches, and it can be used as an accent in many dishes from vegetable purees to souffles to soups.
Goat Caciotta Mashed Potatoes are a perfect Thanksgiving dish!
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Recipe of the Month
Goat Caciotta Mashed Potatoes with Caramelized Onions
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Caramelized Onions
4 tablespoons butter
1 red onion, very thinly sliced
Salt, to taste
Freshly ground black pepper, to taste
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2 1/2 pounds Yukon Gold or new potatoes
1 teaspoon salt
3/4 to 1 cup milk
1 1/2 cups shredded Goat Caciotta (6 ounces)
Salt and freshly ground pepper, to taste
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For the Caramelized Onions, melt the butter in a medium skillet over medium heat. Add the onion and saute until it begins to turn light brown. Reduce the heat and continue to cook, stirring occasionally, until the excess liquid evaporates and the onions begin to caramelize. Set aside.
In the meanwhile, wash and peel the potatoes. Cut them into 2-inch pieces. Place them in a large saucepan, add enough water to cover the potatoes by 1 inch, sprinkle with salt, place the pan over high heat and bring to a boil. Reduce the heat, cover the saucepan with a lid placed slightly ajar, and simmer the potatoes for 20 to 30 minutes, or until tender when pierced with the tip of a knife. Preheat the oven to 350F. When the potatoes are cooked, pour them into a colander to drain. Return the potatoes to the pan and place in the oven uncovered, to dry out for 5 minutes. Heat the milk to a simmer in a small saucepan. Remove the potatoes from the oven and pass them through a potato ricer or a food mill fitted with the fine disk. Alternatively, the potatoes may also be whipped using an electric mixer. Add the milk. Continue whipping the potatoes with the mixer or by hand. Gradually add 4 ounces (1/2 cup) of the Goat Caciotta to the potatoes, while continuing to whip them. Pour the potatoes into an oven-proof casserole dish. Sprinkle the remaining 2 tablespoons of cheese over the potatoes. Cover with the caramelized onions. The potatoes may be set aside at this point and later reheated for 20 to 30 minutes, or they may be placed directly in the oven and held at 200F for up to 30 minutes. Serve hot. Serves 6
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Copyright Paula Lambert, 2009, all rights reserved
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Mozzarella Company
Calendar |
November 3
Wine and Cheese Pairing
La Cima Club
Irving
November 5
Farmers Market Hoedown
Dallas
November 5
Katy Trail Best Friends
Dallas
November 5 & 6
NASFT Board Meeting
Washington DC
November 9
Dallas of Taste
Dallas Formers Market
November 17
Cooking Class
Market Street
Colleyville
November 20
Lake Highland Women's League
Dallas
November 20
Beaujolas Festival
Dallas
January 11
Cooking Class
Lake Austin Spa & Resort
Austin
January 17-19
Fancy Food Show
San Francisco
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Cheese of the Month
Montasio
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I created our Montasio about 25 years ago. It began as a combination of cheeses that I learned to make in Northern Italy and a recipe for Montasio from a cheesemaking book. Our Montasio is made from goat's milk and it is a firm cheese. When I created Montasio I fantasized that it was similar to the hard cheeses made high up in the mountains and thought the name fitted it well, since monte means mountain in Italian. I had never tasted the real Montasio, a famous Italian cheese from the Veneto. Nonetheless, our Montasio is delicious, and it is also unique.
We make our Montasio by adding cultures and then coagulating the farm-fresh goat's milk with animal rennet. Once the milk has set, we cut the curd until it is the size of corn kernels. Then we heat and cook the curds in the whey. Finally the matured curds are drained into large squares of cloth that are twisted closed to contain the cheese. They are knotted and the cheeses are pressed overnight. You can see the indentations from these knots on our cheeses. They are rubbed daily with salt for two weeks. Finally they are left to dry and age for several months. At this point our Montasio is ready to sell plain or to be encased with a puree of ancho chiles and aged for another month.
Our Montasio is a mellow, flavorful cheese. It is a wine-friendly cheese and is wonderful with white and red wines. It also can be grated and used in any dish where a hard cheese such as Parmigiano would be appropriate. It is available in two varieties ... plain and with a dark red ancho chile rind.
A few years ago we introduced a version of our Montasio using cow's milk that we flavor with fresh rosemary.
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Recipe of the Month
Spinach Risotto with Montasio
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4 tablespoons butter, divided use
2 tablespoons extra-virgin olive oil
1 small onion, minced, about 1/2 cup
1 cup Arborio rice
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4 cups chicken broth, heated
10 ounces fresh spinach, coarsely chopped
1/2 cup (2 ounces) grated Pecorino Romanon
1/2 teaspoon freshly ground pepper
and salt to taste
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Preheat the oven to 400F. Melt 2 tablespoons of the butter and the olive oil in a heavy stockpot over medium heat. When the oil is hot, add the onions and saute until limp, but not browned. Add the rice and saute with the onions, stirring occasionally, until both are lightly browned. Add 1 cup of chicken broth and cook, stirring occasionally, until most of the liquid is absorbed. Add another cup of broth and continuing cooking and stirring until it is absorbed. Repeat this process until the rice is al dente, hard in the center of the kernel, but somewhat soft on the exterior. Remove from the heat. Add the spinach and cover the stockpot. The heat from the rice will wilt the spinach. Once the spinach has wilted, add the Pecorino Romano and stir to mix the ingredients together.
Butter a ring pan, such as a bundt or angel food cake pan, using the remaining 2 tablespoons of butter. Pour the Risotto into the mold, place on a baking sheet, and transfer to the oven. Bake for 30 minutes.
To serve, loosen the Risotto from the sides of the pan using a flexible rubber spatula. Place a serving platter on top of the ring pan, flip and invert the mold containing the rice onto a serving platter. If some of the rice sticks to the pan, spoon it atop the mold. Reshape the rice into the form of the mold, if necessary. Serves 8
Note: The secret of this dish is baking the risotto in a heavy bundt pan at a high temperature long enough so that the rice mold gets toasty and browned on the outside. It may fall apart when you unmold it, but don't worry, just push it back together into a ring shape before serving.
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Copyright Paula Lambert, 2009, all rights reserved
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Mozzarella Company
Calendar |
October 2 - 9
La Combe en Perigord
October 6
Tasting for Dallas Chefs Assn.
Fresh Point
Dallas
October 10
Zoo To Do
Dallas
October 26
World Osteoporosis Day Dinner
Dallas
October 29 - 31
Southern Foodways Symposium
Oxford MS
November 5
Farmers Market Hoedown
Dallas
November 5
Katy Trail Best Friends
Dallas
November 5 & 6
NASFT Board Meeting
Washington DC
November 17
Cooking Class
Market Street
Colleyville
November 20
Beaujolais Festival
Dallas
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