Newsletter - August 2015
Cheese of the Month
Deep Ellum Blue
We just won a Blue Ribbon at the American Cheese Society for our Deep Ellum Blue!!
Our Deep Ellum Blue is a Crescenza that has grown up, acquired a fancy dress, and is ready to go to the Prom! It's sassy, opinionated, and delicious! To make our Deep Ellum Blue, we follow the same procedure as we do for making Crescenza: Pasteurized cow's milk is inoculated with cultures and then set 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 square molds placed on mats and left to drain until mature. At this point and soon thereafter the cheese is Crescenza, and its development stops here. Deep Ellum Blue, however, proceeds and during aging the cheese is washed with blue Penicillin Roqueforti mold spores. After aging for at least two 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. It's subtle, not to strong and not to salty. Its flavor is robust and earthy. Its texture is creamy and spreadable.
Deep Ellum Blue is named for the part of Dallas in which our cheese factory is located, and its name also recalls our neighborhood's legendary Blues singers of past years. Deep Ellum Blue is delicious in Salads, atop Chicken, Veal and Beef Dishes, and especially with Port and dessert wines.
Recipe of the Month
Pears filled with Deep Ellum Blue
4 small ripe pears
1 tablespoon lemon juice
2 ounces mascarpone, softened
4 ounces Deep Ellum Blue
1/2 cup finely chopped pecans
4 mint leaves
Peel the pears using a vegetable peeler, leaving the stems attached. Trim off the bottom of each pear so that it will stand upright. Cut each pear in half lengthwise, and scoop out and discard the core. Brush the pears all over with the lemon juice to prevent discoloration. Mix together the mascarpone and Deep Ellum Blue, mashing with a fork. Form the cheese into four balls. Place a ball in the hollowed out core area of each pear and press the halves back together. Place the pecans on a flat surface and roll to coat the pears with the nuts. Using a sharp paring knife, cut a slipt at the top of each pear near the stem and poke a mint leaf into the cut. Refrigerate until time to serve.
To serve, stand each pear upright on a dessert plate.