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Cheese of the Month
Burrata
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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. Its name comes from its buttery center: burro means butter in Italian. It is a seductive cheese. To make our Burrata, we begin by pasteurizing and then coagulating farm-fresh cow's milk. Simultaneously we churn fresh cream to make sweet cream butter. Once the cheese matures, we pour hot water over the curds and stretch them to become mozzarella. We then hand-form the fresh mozzarella around one-ounce pieces of butter to conceal a soft, creamy center inside the Burrata. Each and every step of this process is done by hand. Finally the Burrata is briefly immersed in brine before it is wrapped in parchment paper and packaged. The flavor is fresh, milky and buttery. This Burrata is lovely when cut in half to reveal the creamy node of butter in its center. It is best when served at room temperature. Enjoy it by spreading the soft, luscious center onto crusty hearth-baked bread with accompaniments of cured meats, olives and sun-dried tomatoes. Our new Burrata 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 delicious paired with fresh tomatoes, fragrant basil and a generous drizzle of extra-virgin olive oil.
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Stephan Pyles' Burrata Salad |
Recipe of the Month
Crostini with Burrata and Anchovy Sauce
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Anchovy Sauce
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Fried Capers
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1 2-ounce tin anchovies packed in olive oil
1/4 cup extra-virgin olive oil
1 tablespoon lemon juice
1 clove garlic
2 tablespoons drained capers
Salt and freshly ground black pepper
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2 tablespoons drained capers
1/2 cup vegetable oil
1 baguette
1 8-ounce ball Burrata (Burrino style)
1 tablespoon chopped flat-leaf parsley
Zest of one lemon
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For the Anchovy Sauce, combine the anchovies, olive oil, lemon juice, garlic, and capers in the workbowl of a food processor fitted with a steel blade. Process until smooth, scraping down the sides of the bowl as necessary. Season to taste with salt and pepper. Set aside.
For the Fried Capers, pat the capers dry and set aside on paper towels. Pour the oil into a small skillet and place over medium heat. When the oil is hot, add the capers, and fry until they burst open and are slightly browned and crisp. Be careful when adding the capers to the oil, because they splatter at first. Remove the capers with a slotted spoon and drain on paper towels.
Position an oven rack 3 inches below the heat source. Preheat the broiler on high.
Using a serrated knife, slice the baguette diagonally at an angle into 1/4 inch thick slices. Place the bread on a baking sheet and toast until top of bread is lightly browned; turn the bread over and toast the other side. Remove the toasts from the oven, but leave them on the baking sheet. Divide the Burrata among the toasts and return them to the oven. Heat only long enough for the cheese to soften and just begin to melt, about 2 to 3 minutes. Remove from the oven and, using a spoon, drizzle the anchovy sauce over the cheese. Sprinkle the toasts with the fried capers, parsley and lemon zest. Serve immediately, while still warm. Serves 12 to 20. (Makes 40 toasts)
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Mozzarella Company
Calendar |
June 3
Fresh Mozzarella & Italian Wines
Mitchell at Vino 100
Dallas
June 7
Sheri at Bolsa
Farmers Market
Oak Cliff
June 23
Paula with Jim White
KRLD Wine & Cheese Tasting
Centennial Store on Preston Road
June 25
Paula's Cooking Class
Central Market Southlake
June 26
Paula's Mozzarella Making Class
Artisanal Cheese Center
New York
June 28-30
Paula and Mitchell
Fancy Food Show
New York
July 9
Cooking Class
Central Market Plano
July 16-18
Cooking Classes
Studio b
Alys Beach, Florida
July 22-24
Culinary Trust Board Meeting
Portland
July 25
Children’s Cooking Class
The Gaylord
Grapevine
August 1
Joanne Bondy’s James Beard Dinner
The Gaylord
Grapevine
August 5-8
American Cheese Society Conference
Austin
August 30
AIWF Caesar Salad Competition
Dallas
Make Plans Now
Join Paula in a
Culinary Trip to France
at
La Combe en Perigord
(in 2009 or 2010)
June 4-11, 2009
June 6-13, 2010
October 11-18, 2010
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Mozzarella Company
Class Schedule
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Beer and Cheese Pairing Classes
Wed June 17
Thurs July 16
6:30-8:30 pm
Wine and Cheese Pairing Classes
Mon June 22
Mon July 20
Mon August 3
6:30-8:30 pm
Hands-on Cheesemaking Classes
Sat June 20
Sat July 11
Sat August 22
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
Creme Fraiche
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Creme fraiche is not actually a cheese. It is cream that has been left to sour and thicken. It is rich and creamy in texture and slightly tart in flavor. In France Creme Fraiche is commonly used in place of heavy cream. It can be added to savory sauces and also sweetened with sugar or honey to serve with desserts. Our creme fraiche is very thick, yet it is pourable. Some supermarket brands may be closer to the consistency of sour cream. It's thickness depends on the acid development in the cream.
We make our Creme Fraiche by adding lactic cultures to heavy cream that we have pasteurized. Once the cream is inoculated with the bacteria, we keep it warm so that the sugars in the cream begin to interact with the bacteria and produce lactic acid. The longer the cream is incubated, the thicker it becomes. We monitor the acid development, and once it has reached the perfect point, we place the Creme Fraiche in a refrigerated walk-in cooler. By the following day it is thick and luscious and ready to use.
Creme Fraiche is fabulous poured over berries and other sweet, ripe fruits. Our creme fraiche can be whipped because its butterfat is above 33%. It is delicious sweetened as a topping for tarts, cakes, puddings, and other desserts. And it makes homemade ice cream so very good because it lends a hint of acidity. Creme fraiche can also be used in sauces and soups because it can be heated without difficulty. It makes a fabulous sauce for pasta, especially when used with fresh herbs, mushrooms and truffles.
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Recipe of the Month
Fettucine with Creme Fraiche and Fresh Herbs
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1 tablespoon butter
1 shallot, minced
1 cup (8 ounces) Creme Fraiche
9 ounces fresh fettucine
1 tablespoon salt plus 1/4 teaspoon
1 cup (4 ounces) grated Parmigiano Reggiano, divided use
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1/3 cup finely chopped fresh herbs,
any combination of 3 or 4 of the following herbs: basil, thyme, tarragon, rosemary, oregano, parsley, etc.
1 teaspoon freshly ground black pepper
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Melt the butter in a large skillet over medium heat. Add the shallot and saute for 2 to 3 minutes, until softened. Remove the skillet from the heat and add the Creme Fraiche.
In a large heavy stockpot, bring 4 quarts of water to a rolling boil. Add 1 tablespoon salt and the fettucine. Stir to prevent the pasta from sticking together. Allow the pasta to boil until cooked al dente, about 5 minutes. It will float up to the top when it is cooked. Dip a cup into the boiling water and reserve about 1 cup of the pasta cooking water. Using tongs, transfer the cooked pasta from the stockpot to the skillet. Add the remaining 1/4 teaspoon of salt, the herbs, and the pepper and toss. If the pasta is too dry, drizzle in the reserved pasta-boiling water until the pasta has proper moisture. Sprinkle 1/2 cup of Parmigiano over the pasta and toss to distribute.
Serve immediately. Serve the remaining 1/2 cup of grated cheese separately in a small bowl that can be passed at the table.
Serves 8 as a small first course and 4 as a main course.
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Copyright - 2009 Paula Lambert
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Mozzarella Company
Calendar |
May 2
Janie at Whole Foods
Richardson
May 3
Sheri at Sunday Farmers Market
Bolsa Restaurant
Oak Cliff / Dallas
May 4
Days of Taste
Dallas Farmers Market
May 16
Sheri at Herb Festival
Fort Worth Botanical Garden
May 16-19
National Restaurant Show
Chicago
May 22
500 Inc Art Fest
Dallas
June 3
Mozzarella Making
and Italian Wines
Mitchell at Vino 100
Dallas
June 25
Cooking Class
Central Market Southlake
June 26
Mozzarella Making Class
Artisanal Cheese Center
New York
June 28-30
Fancy Food Show
New York
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Cheese of the Month
Goat Cheese
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Soon after founding the Mozzarella Company in 1982 I realized that I needed to expand our product line beyond Fresh Mozzarella. I loved goat cheese and so I thought that would be the perfect new cheese to make. But where would I find goat milk? It was during the fall of the year, and so my thoughts immediately turned to the State Fair of Texas. In the Dairy Goat Barn I found a goat lady who could supply milk and I was on my way. Next on the agenda was to find a customer who wanted to buy goat cheese. I soon met a young chef who was opening a new restaurant in Dallas - it was Stephan Pyles and the restaurant was Routh Street Cafe. The rest is history: Stephan and other Dallas chefs were thrilled to have a locally-produced goat cheese, and I was thrilled to have a market for my new cheese. We buy our goat milk from local farmers who deliver it direct from their farms. We pasteurize the milk upon arrival, cool it, and then add cultures. Next we add a very small amount of vegetable rennet, such a small amount, in fact, that we use an eye dropper for measuring. The milk coagulates overnight and the following day it 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. We turn and salt the cheeses for a couple of days to encourage even drainage. And then it is ready to sell! Our delicate goat cheese can be consumed at this point. Its flavor intensifies as it ages and it can be kept for several months. Our goat cheese is available plain, topped with herbs of Provence, rolled in cracked black peppercorns, laced with fresh herbs, and wrapped in fragrant hoja santa leaves. Our goat cheese has always been very popular because it is so mild and creamy. It is quite versatile and it is great for snacking as well as cooking in savory and sweet recipes. It ranks as our second most popular cheese to Fresh Mozzarella, in terms of pounds of cheese that we sell.
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Recipe of the Month
Ravioli with Green Chile-Goat Cheese Sauce
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Green Chile-Goat Cheese Sauce
1/2 cup (4 ounces) soft, fresh Goat Cheese
1 cup (8 ounces) Creme Fraiche or heavy cream
1 4-ounce can roasted green chiles, drained
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1 20-ounce package cheese ravioli
1/2 cup (2 ounces) grated Cotija cheese
1/4 red bell pepper, minced, for garnish
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For the Green Chile-Goat Cheese Sauce, combine the goat cheese and creme fraiche in a large skillet and heat until the cheese melts. Cut the chiles into thin strips about 1 1/2 inches in length. Add the green chiles. Remove from the heat and set aside.
To cook the ravioli, bring an abundant amount of water to a boil in a large stockpot or wide saute pan. Add 2 teaspoons salt. Slide the ravioli into the boiling water and cook for 3 to 5 minutes, until all the ravioli puff and float to the top. Remove the cooked ravioli with a slotted spoon and place, one by one, in the skillet with the goat cheese sauce.
Place the skillet containing the goat cheese over low heat and bring to a simmer. Transfer the ravioli in the sauce to a serving dish. Sprinkle with the Cotija and sprinkle with the chopped red bell pepper. Serve immediately. To serve, sprinkle the red bell pepper over the ravioli. Serves 4.
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Copyright - 2009 Paula Lambert
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Mozzarella Company
Calendar |
April 4
Cheese Sampling with Janie
Market St in Plano
April 4
Turtle Creek Chorale Fundraiser
with Erika
Flight Museum at Love Field
Dallas
April 5
Farmer's Market
with Sheri
Bolsa Restaurant in Oak Cliff
Dallas
April 26
Taste of the World
Union Station in Dallas
May 4
Days of Taste
Dallas Farmers Market
May 16-19
National Restaurant Show
Chicago
May 16
Fort Worth Herb Festival
with Sheri
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Cheese of the Month
Caciotta
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Caciotta is a straw-colored wheel of semi-soft cheese that is sold in markets across central Italy. When made from cow's milk it is called caciotta and when made from sheep's milk it's pecorino. It's an everyday cheese...tasty, mild and versatile, good for both eating and cooking.
We make our caciotta by adding cultures and rennet to milk that we pasteurize. Once coagulated, the curd is cut into small pieces and then stirred intermittently for about an hour. Next, the whey is drained away and the soft curds are poured into round molds. As the curds slowly release their whey, the cheeses are repeatedly flipped over and returned to the molds to continue draining. Eventually the curds come together to form wheels of cheese. The finished cheese is immersed in a salty brine overnight and then placed on racks to dry. When dry, the cheeses are hand-dipped into wax and kept in our aging rooms for a minimum of 2 months - the longer the better - because they develop more and more flavor and their texture gets creamier.
Our most popular caciotta is flavored with robust Ancho Chiles (mild). Other flavors are: La Cocina (hotter, with 5 chiles, cilantro and garlic), Texas Basil, Mexican Marigold Mint, and Black Peppercorns with Garlic. And of course, everyone loves our Plain, original, traditional caciotta.
They are wonderful for melting, and also great for salads, sandwiches, and just eating!
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Recipe of the Month
Penne with Caciotta, Asparagus and Prosciutto
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Preheat the oven to 450F.
Place the asparagus stalks on a baking sheet and toss with 1 Tablespoon olive oil and salt and freshly ground black pepper, to taste. Place in the oven and roast for 5 to 10 minutes, tossing once or twice until they are slightly browned and evenly roasted. Remove from oven to cool and then cut the asparagus into pieces about 1" in length and set aside.
Fill the serving dish with hot water to heat it. Once heated, drain and dry the dish.
In the meantime, bring 4 quarts of water to a rolling boil in a large stockpot. Add 1 Tablespoon salt and then the penne. Stir to prevent the pasta from sticking together. Allow the pasta to boil gently until cooked al dente, about 10 minutes. Remove the stockpot from the heat and pour the pasta and water into a colander that has been placed in the sink. Once drained, slightly shake the colander and then pour the pasta into the heated serving bowl. Drizzle the remaining 1/4 cup of olive oil over the pasta, add the sauteed asparagus with its oil and the prosciutto and toss well. Add the Caciotta and toss quickly to distribute the cheese throughout the pasta. The heat of the pasta will melt the cheese as it is distributed throughout the pasta. Season to taste with salt
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Copyright - 2009 Paula Lambert
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Mozzarella Company
Calendar |
March 1
Bits & Bites at El Centro College
Dallas
March 5
Presentation
Grand Prairie Women's Society
March 7
Erika with our Cheeses
10-2 Whole Foods Lakewood
2-5 Central Market Dallas
March 7
International Grand Tasting
Savor Dallas
Central Market Cooking Classes
March 9 Dallas
March 10 Fort Worth
March 11 Houston
March 12 Austin
March 13 San Antonio
March 17
Women's FoodService Forum
Cooking Demonstration
March 24 & 25
Cooking Class
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Cheese of the Month
Crescenza
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Crescenza is one of those cheeses that no one has ever heard of but everyone loves when they taste it. It is a soft, fresh Italian cheese with a tart, clean flavor. It is similar to stracchino. Whenever I present Crescenza at cheese tastings, this is the cheese that people invariably buy to take home.
It is Italian in origin and made from cow's milk. We make Crescenza by adding cultures and rennet to pasteurized cow's milk. Once the curd coagulates, we cut it very slowly into big pieces using large perforated discs. As the cheese matures, we slowly and carefully turn the large curds with these same discs, taking care not to break them. When mature, the curds are poured into square cheese molds placed atop diamond-patterned mats. The cheeses are kept warm and turned every 30 minutes as they mature and drain. When unmolded our Crescenza has a diamond pattern on the top and the bottom. It is aged for a couple of weeks before it is sold.
Our Crescenza has a slightly sour, somewhat yeasty flavor. It is very soft and creamy and spreadable. It melts beautifully. It is delicious with salted meats and olives. It is fabulous when accented with sweet chutneys or fruit pastes. It pairs nicely with both fresh and dried fruits and nuts. It is delicious with lighter and more acidic wines.
Tony Mantuano at Spiaggia in Chicago uses our Crescenza for his famous ravioli topped with truffles. When I lived in Italy, Crescenza was one of the cheeses I loved most. I always bought it to take on picnics and to eat with salami, tomatoes and olives.
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Recipe of the Month
Pan-Toasted Panini with Tapenade, Sun-dried Tomatoes and Crescenza
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6 slices hearth-baked olive bread or sourdough bread, cut 1/2 inch thick
6 tablespoons black-olive tapenade
6 oil-packed sun-dried tomato halves, cut into strips 1/4 inch wide, oil reserved
2 tablespoons capers
6 ounces Crescenza, thinly sliced
2 tablespoons extra-virgin olive oil
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Place two slices of bread on a flat surface. Spread 1 tablespoon of tapenade on the top of each sandwich. Distribute the tomatoes and capers over the tapenade. Cover the surface with the Crescenza slices and place the remaining two slices of bread on top.
Heat a heavy skillet, preferably made of cast iron, over medium high heat until hot. Reduce the heat to medium. Using a pastry brush, lightly coat the top slice of bread with reserved oil from the sun-dried tomatoes. Invert the sandwiches and place the oiled sides of the sandwiches face down in the skillet. Cook until the bread is toasted. Brush the top of the sandwiches with olive oil and then using a spatula flip the sandwiches over to cook on the other side until toasted brown. Continue brushing the sandwiches with olive oil, turning, and toasting the sandwich until deep golden brown and the cheese is completely melted. To serve, cut the panini into quarters.
Serves 6, one-half panino each
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Copyright - 2009 Paula Lambert, all rights reserved.
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Mozzarella Company
Calendar |
February 23
Cooking Class
Market Street in Colleyville
February 26 & 27
NASFT Board Meeting
Austin
March 1
Bits & Bites at El Centro College
Dallas
March 4
Beer & Cheese Tasting
Research Chefs in Dallas
March 5
Presentation
Grand Prairie Women's Society
March 7
International Grand Tasting
Savor Dallas
Central Market Cooking Classes
March 9 Dallas
March 10 Fort Worth
March 11 Houston
March 12 Austin
March 13 San Antonio
March 17
Cooking Demonstration
Women's Foodservice Forum in Dallas
March 24 & 25
Cooking Classes
Les Gourmettes
Phoenix
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Cheese of the Month
Rosemary Montasio
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Not long ago I decided that it would be fun to create a new cheese. I decided to try making Montasio using cow's milk and flavoring it with rosemary. It turned out to be absolutely delicious! So now we have it on hand all the time!
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
Onion Soup with a Rosemary Montasio Crust
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3 large yellow onions, peeled
2 tablespoons unsalted butter
1/4 cup white wine
4 cups chicken broth
1 bay leaf
8 whole black peppercorns
1 whole clove
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Small square of cheesecloth and piece of kitchen string
Salt, to taste
Freshly ground black pepper, to taste
Baguette cut into slices 1/4 inch thick
8 ounces Rosemary Montasio, grated (1 cup plus)
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Cut the onion in half, place the flat side down on the cutting board, and thinly slice each half to produce thin slices. Heat the butter in a heavy saucepan, add the onions and saute over low heat. Cook the onions slowly until they turn brown and caramelize. This may take up to 40 minutes. Deglaze the pan with the wine. Add the chicken broth. Bring the soup to a boil.
Wrap the bay leaf, peppercorns, and clove in cheesecloth and tie with kitchen string. Add the herbs to the soup, reduce the heat to low, and simmer for 30 minutes. Remove the herbs. In the meantime, toast the bread on both sides and set aside.
Adjust the oven racks so that the top of the soup bowls will be about 3 inches from the heat source. Preheat the broiler on high. Divide the soup among 4 ovenproof soup bowls. Place the bread on top of the soup to completely cover it. Sprinkle the cheese on the bread. Place the bowls on a sheet pan and then place them under the broiler. Broil for 3 minutes, or until the cheese is bubbly and beginning to brown. Remove and serve at once.
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Copyright - 2009 Paula Lambert, all rights reserved.
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Mozzarella Company
Calendar |
January 13
Cooking Class
Lake Austin Spa & Resort
Austin
January 18-20
Fancy Food Show
San Francisco
January 22-23
The Culinary Trust Board Meeting
New York
February 23
Cooking Class
Market Street
Colleyville
February 25-27
NASFT Board Meeting
Austin
March 4
Beer & Cheese Tasting
Research Chefs Association
Dallas
March 5
Talk
Grand Prairie Women's Society
Grand Prairie
March 7
International Grand Tasting
Savor Dallas
Dallas
Central Market Cooking Classes
March 9 Dallas
March 10 Fort Worth
March 11 Houston
March 12 Austin
March 13 San Antonio
March 24 & 25
Cooking Class
Les Gourmettes
Phoenix
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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
Christmas Potatoes
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1 bunch green onions
4 tablespoons olive oil, divided use
2 lbs (4 or 5 small) potatoes, peeled
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1 lb (3 or 4 medium) tomatoes
1 disc (9 ounces) Christmas Cheese
Salt & pepper, to taste
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Cut the green onions to 6" long, and then cut them horizontally into 1/4" pieces. Heat the 2 tablespoons olive oil in a small skillet, add the onions and saute until they begin to brown. Remove from heat. Slice the potatoes and tomatoes into thin slices.
Grease a small 8" earthenware or ceramic dish with 1 tablespoon olive oil. Place a layer of potatoes on the bottom and sprinkle with salt and pepper on this and all additional layers. Then place half the tomatoes on top of the potatoes, then add another layer of potatoes, and then the green onions. Crumble half the Christmas cheese over the onions, then add another layer of potatoes and then crumble the rest of the cheese on the potatoes. Finish with the remaining tomatoes on top. Drizzle the remaining olive oil on top and sprinkle with salt and pepper.
Bake at 350F for 1 1/2 to 2 hours, until the potatoes are soft and tender. After about an hour, cover with aluminum foil to keep the tomatoes from getting too brown. Serves 6.
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Copyright - 2008 Paula Lambert, all rights reserved.
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Mozzarella Company
Calendar |
January 13
Cooking Class
Lake Austin Spa & Resort
January 18-20
Fancy Food Show
San Francisco
January 22-23
The Culinary Trust Board Meeting
New York
February 23
Cooking Class
Market Street in Colleyville
Central Market Cooking Classes
March 9 Dallas
March 10 Fort Worth
March 11 Houston
March 12 Austin
March 13 San Antonio
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Cheese of the Month
Black Pepper Garlic Caciotta
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Caciotta is a straw-colored wheel of semi-soft cheese that is sold in markets across Central Italy. When made from cow's milk it is called Caciotta and when made from sheep's milk it's Pecorino. It's an everyday cheese...tasty, mild and versatile, good for both eating and cooking.
We make our caciotta by adding cultures and rennet to milk that we pasteurize. Once coagulated, the curd is cut into small pieces and then stirred intermittently for about an hour. Next, the whey is drained away and the soft curds are poured into round molds. As the curds slowly release their whey, the cheeses are repeatedly flipped over and returned to the molds to continue draining. Eventually the curds come together to form wheels of cheese. The finished cheese is immersed in a salty brine overnight and then placed on racks to dry. When dry, the cheeses are hand-dipped into wax and kept in our aging rooms for a minimum of 2 months - the longer the better - because they develop more and more flavor and their texture gets creamier.
One of our most popular caciottas is flavored with robust Black Pepper and Garlic. What could be more delicious? Other flavors are: Ancho Chile (mild), La Cocina (hotter, with 5 chiles, cilantro and garlic), Texas Basil, Mexican Marigold Mint.
Caciottas are great cheeses for snacking. They are wonderful melting cheeses. They are great in sandwiches, on salads, on pizzas, and in a variety of dishes.
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Recipe of the Month
Macaroni and Black Pepper & Garlic Cheese
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Bechamel Sauce
3 tablespoons unsalted butter
3 tablespoons all-purpose flour
1 1/2 cups milk or half-and-half, heated
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
1/4 teaspoon Tabasco sauce
4 1/2 oz (1 heaping cup) Parmigiano-Reggiano, grated
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Macaroni and Cheese
1 teaspoon salt
1 pound elbow macaroni
2 tablespoons unsalted butter, softened
1/8 teaspoon minced garlic
12 ounces (2 heaping cups) Black Pepper Garlic Caciotta, shredded
1/4 cup fresh bread crumbs
1/2 teaspoon Seasoning Salt
1/2 oz (2 Tbsp) Parmigiano-Reggiano, grated
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Copyright - 2008 Paula Lambert, all rights reserved.
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Mozzarella Company
Calendar |
November 1
Zoo To Do
Dallas
November 5
Community in Schools
Fort Worth
November 6
Farmer's Market Hoedown
Fair Park Dallas
November 7 & 8
Cheese Demos
Central Market
Dallas, Plano, Ft Worth & Southlake
Nov 20-21
Wine Women & Shoes
Women's Museum Dallas
Nov 21
Beaujolais Festival
Dallas
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Cheese of the Month
Rosemary Montasio
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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. Next we gradually 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 in our aging room for several months. At this point our Rosemary 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 Gouda 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
Grilled Rosemary Montasio Sandwich
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4 large slices of sourdough bread, cut 1/4 inch thick
2 Tablespoons mayonnaise
1 teaspoon Dijon mustard
8 sun-dried tomato halves, cut into thin strips
6 ounces Rosemary Montasio, grated
2 to 3 Tablespoons extra-virgin olive oil
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Place the four slices of bread on a flat surface. Spread 1/2 tablespoon of mayonnaise on each slice of bread. Spread 1/2 teaspoon Dijon mustard on 2 of the slices atop the mayonnaise. Distribute the sun-dried tomato strips on the slices of bread with the mustard. Mound 3 ounces of cheese on the two slices of bread with the tomatoes. Using your fingers, mold the cheese to cover the surface evenly. Cover the cheese with the remaining piece of bread, mayonnaise side down next to the cheese to make two sandwiches.
Pour 1 to 2 tablespoons of olive oil into a heavy skillet, preferably made of cast iron or stainless steel, and heat over medium high heat until hot. Swirl the skillet to distribute the olive oil evenly. Place the two sandwiches in the pan, reduce the heat to medium low, and cover with a lid. Cook for several minutes until the bread is lightly browned. Using a pastry brush, coat the top slices of bread with the remaining 1 Tablespoon of olive oil. Using a flat spatula, turn the sandwiches over and cook, covered with the lid again, until the bread is toasted golden brown on both sides and the cheese begins to ooze out of the sandwich.
Remove the sandwiches from the skillet and place on a cutting board. Cut the sandwiches into three pieces each.
Serves 2.
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Copyright - 2008 Paula Lambert, all rights reserved.
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Mozzarella Company
Calendar |
October 2
Beaujolais Festival
Press Kickoff
The Melrose Hotel
October 10
Carmen's 20th Anniversary
of making great cheese at
Mozzarella Company
October 23
Carroll Education
Culinary Celebration
DFW Hyatt Hotel
October 22
Paula's Cooking Class
Subzero Wolf Showroom
Dallas
October 23-24
Culinary Trust
Board Meeting
Denver
November 1
Zoo To Do
Dallas
November 6
Farmer's Market Hoedown
Dallas
November 7 & 8
Cheese Demos
Central Market
Dallas, Plano, Ft Worth & Southlake
November 20 & 21
Wine, Women and Shoes
Women's Museum
Dallas
November 21
Beaujolais Festival
Dallas
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Cheese of the Month
Fresh Ricotta |
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Our award-winning Fresh Ricotta is made the traditional way - from the whey of our mozzarella curds. But just what does this mean? When we make our Mozzarella we coagulate the 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 yoghurt. Once the milk is coagulated we pull cheeses knives (actually frames stretched with stainless steel wires) through the coagulated 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. When the curds are mature we stretch them with hot water to become Fresh Mozzarella. Simultaneously we drain off the whey and heat it. When it is almost boiling, we add an acid that precipitates the remaining solids in the whey. This is evidenced when soft, white frothy curds of Ricotta float to the top of the vat of hot whey. We use perforated ladles to scoop these curds into basket molds imported from Italy. After draining overnight, the baskets are inverted and we have heavenly cakes of Ricotta that weigh about 3 lbs each. We make both cow's milk and goat's milk Ricotta.
Our Ricotta is very low in fats and calories and a wonderful cheese for cooking or just eating: for breakfast or dessert drizzled with honey and sprinkled with cinnamon or toasted nuts or as a savory dish drizzled with extra-virgin olive oil and sprinkled with black peppercorns or fresh herbs. And did you know that ... the name Ricotta means "recooked" in Italian because the whey from the Mozzarella curds is reheated and a secondary cheese is produced. And it is very nutritious and good for you!
Our Ricotta won second place in the Fresh Unripened Cheese category at the prestigious American Cheese Society Competition in July!!!! We are very proud of this recognition and achievement!!!! It is really delicious and just like the wonderful Ricotta in Italy.
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Recipe of the Month
Peperonata with Fresh Ricotta
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2 green bell peppers
1 large sweet onion
3 tablespoons extra-virgin olive oil
1 small can whole tomatoes with their juice
Salt and freshly ground pepper to taste
1/2 pound (8 ounces) fresh ricotta
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Cut the flesh of the bell pepper into strips about 1 inch wide, and slice the onion thinly and separate the onion rings. Pour the olive oil into a large skillet and place over medium high heat. Add the bell peppers and onions. Cook, stirring occasionally until the peppers begin to brown, about 5 to 8 minutes. Reduce the heat to low, cover the skillet., and cook for about 5 minutes. Then add the tomatoes and cook covered until the juices are almost completely cooked away, five to ten additional minutes. Season with salt and pepper. Cut the ricotta into slices about 1 inch square and 1/4 inch thick. Remove the skillet from the heat. Distribute the ricotta atop the Peperonata, replace the cover, and set aside for 5 minutes until the ricotta is warm.
Serve as a vegetarian entree or a side dish. The Peperonata is also a delicious topping for spaghetti. Serves 4 to 6.
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Copyright Paula Lambert 2008
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Mozzarella Company
Calendar |
August 29 - September 1
Cheese Tasting & Talk
Slow Food Nation
San Francisco
September 11
Talk & Cheese Tasting & Booksigning
Kappa Kappa Gamma Alumnae
Austin
September 13
Cooking Demonstration
Grapefest in Grapevine
September 13
Cooking Demonstration
Uptown Dallas Festival
September 13
Zoo To Do
Dallas
September 17
French Wine & Texas Cheese
For the Dallas Opera
September 21
American Artisanal Cheese Seminar
Women Chefs & Restaurateurs
New Orleans
September 23
Private Wine & Cheese Tasting
Washington DC
September 25-26
NASFT Board Meeting
New York
September 28
Cooking Demonstration
State Fair of Texas
Dallas
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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 200 F, 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 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
Roasted Figs with Mascarpone and Fresh Pistachios
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Earlier this year while visiting New Zealand a friend found this recipe in Cuisine Magazine. It sounded so good I have chosen it for this month's recipe. Figs can be found at summer farmers' markets and in specialty food stores. I love figs! I am lucky because there is a wonderful fig tree along my morning walking route. Sometimes when the tree is laden with lots of ripe figs, I just have to steal one from my friend Francesco!
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8 large ripe figs
2 to 3 tbsp runny honey
1/2 cup shelled fresh pistachios
6 ounces mascarpone
Water biscuits
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Preheat the oven to 425 F. Cut the figs halfway down into quarters, leaving the bases intact, and place in a buttered ovenproof dish. Drizzle each with about 1 tsp of honey. Coarsely chop the pistachios and sprinkle into the figs. Spoon a dollop of mascarpone into the center of each fig and roast in the oven for 10 to 12 minutes, until the figs are soft. Serve the figs warm with the juices spooned over. Serve with water biscuits.
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Mozzarella Company
Calendar |
August 3
AIWF Caesar Salad Competition
Dallas
August 4
Good Day Dallas
Fox TV
August 23 & 24
Cooking Demonstration
Visions Women's Expo
Dallas
August 28
Cookbook Signing & Tasting
Liberty Heights Fresh
Salt Lake City
August 29-September 1
Cheese Tasting & Talk
Slow Food Nation
San Francisco
September 11
Talk & CheeseTasting
Kappa Kappa Gamma Alumnae
Austin
September 13
Cooking Demonstration
Grapefest in Grapevine
September 13
Uptown Dallas Festival
September 13
Zoo To Do
Dallas
September 14
Taste of Deep Ellum
Dallas
September 17
French Wine & Texas Cheese
For the Dallas Opera
September 21
American Artisanal Cheese
Women Chefs & Restaurateurs
New Orleans
September 26-27
NASFT Board Meeting
New York
September 28
Cooking Demonstration
State Fair of Texas
Dallas
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Cheese of the Month
Feta
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I learned to make Feta years ago from shepherds in Greece, high on a mountain top. 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. The texture of the two cheeses is different: the cow's milk Feta is creamier.
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. After drying for several days, 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. We received a fan letter from one of our customers who said, "All I can say is "Wow" and "Oh my god!" Now that's a great Feta and a great cheese."
Our Feta is great for salads and all types of Greek dishes. It is also wonderful on pizzas and especially good with fresh fruits.
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Recipe of the Month
Corn Salad with Feta in Radicchio Cups
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Vinaigrette
1/3 cup extra-virgin olive oil
2 tablespoons seasoned rice wine vinegar
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper, to taste
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Corn Salad
3 ears of corn, with husks on
1/2 red bell pepper
1/4 cup minced onion
2 tablespoons capers, finely chopped
1/3 cup (2 ounces) crumbled Feta
2 tablespoons finely chopped fresh basil
1 small head radicchio
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For the Vinaigrette, pour the olive oil and vinegar into a small bowl and whisk until emulsified. Season to taste with salt and pepper.
For the Corn Salad, place the ears of corn, complete with husks in place, on the turntable of a microwave oven. Cook on high for 8 minutes. Remove from the microwave and set aside to cool for a few minutes. Remove the husks and corn silks from the corn and then break off the stem, taking care to hold the ears of corn with a paper towel to avoid burning your fingers.
Stand a cob of corn vertically on a cutting board and, using a sharp knife, slice the kernels off the bottom half of the ear of corn. Flip the ear of corn over and slice the kernels off the other half. Cut the kernels off the other ears of corn in the same manner. Transfer the corn kernels to a large bowl and discard the cobs. Add the red bell pepper, onion, capers, and the vinaigrette. Toss well to distribute the dressing. Add the Feta and basil and toss again. Set aside.
Remove eight large leaves from the head of radicchio. Arrange the leaves on a serving platter to form cups. If the leaves are not concave enough to form cups, remove additional leaves and combine two leaves to form a cup. Spoon the corn salad into the radicchio cups.
Serve at room temperature. Serves 8.
Copyright - 2008 Cheese, Glorious Cheese! by Paula Lambert, all rights reserved.
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Mozzarella Company
Calendar |
June 29 - July 1
Fancy Food Show
New York
June 29
Meet the Cheesemakers
Artisanal Cheese Center
New York
June 30
Cheese Forum & Booksigning
With Max McCalman
Artisanal Cheese Center
New York
July 23
Wine & Cheese Pairing
Lush Wine & Spirits
Chicago
July 23 - 26
American Cheese Society
Meet the Cheesemakers - July 24th
25th Anniversary - July 25th
Festival of Cheese - July 26th
Chicago
July 31
Culinary Trust Board Meeting
Louisville
August 3
AIWF Caesar Salad Competition
Dallas
August 29 - September 1
Slow Food Nation
San Francisco
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