Stracchino is a type of cheese that hails from the Lombardy region of Italy. Similar to cream cheese, stracchino is typically soft and creamy with a slightly acidic tang. Typically featuring a high percentage of milkfat, this cheese makes an excellent and unusual replacement for other creamy...
Cheese soup is the general term used to describe a popular variety of soups that incorporate cheese as one of the central ingredients. New variations are created all the time by altering the ingredient list, the combination of which determines whether the soup is rich and hearty or mild and l...
What is Fontina Cheese? What is Farmer Cheese? What is Cottage Cheese? Discussion Comments BySteamLouis— On Nov 20, 2013 @literally45-- I think that true Kaseri is made with sheep's milk and the ones in Greece are usually mostly sheep's milk. But I have seen ones made with cow's...
Some people even liken its taste to a mix of Gruyère and Fontina cheeses, making it a must-try for any cheese enthusiast. The texture of Kasseri cheese is smooth and elastic, making it perfect for slicing or melting. It has a golden-yellow color and a slightly buttery aroma that adds ...
Can one use an ordinary cheese grater? Or is the outer surface of the whole nutmeg too hard? Byanon132888— On Dec 08, 2010 Do we really need a specialized tool to grate nutmeg? Most dishes call for only the tiniest amount and most people have graters of one kind or another in their...
Think of elevated classics, like an adult grilled cheese (that's a grilled cheese with roasted red peppers, fontina cheese and basil aioli). Why we love it: The restaurant is famous for its helm by celebrity Chef Cindy Pawlcyn. Service tends to be excellent, and you're more lik...
For the most part, the European experts seem to share the same tastes: pizza Margherita seems to be just about everybody’s favourite or second favourite pizza. I will point out that an importantcaveatwith pizza Margherita is the type of cheese that is used, because “pizza Margherita” may...
variations of the classic white pizza are offered in restaurants and written up in recipes. Sometimes, the twist on the classic is a simple addition of an unexpected cheese choice, like the inclusion of taleggio, a bold and somewhat potent Italian cheese, or fontina, a nutty, buttery cheese....
I prefer pasta in more of a sauce, but if this is a dish you’re into, I highly recommend it! Kobe Beef Ravioli: wagyu beef, caramelized onions & fontina di val’dosta in marsala, browned butter & thyme with natural reduction.
Half of the pie was Bacon and Pancetta with Onion The other half was Zucchini and Onion. And then I added Burrata Cheese. Happy Sunday! And our deck is officially open! And I baked a treat for breakfast at work tomorrow morning... Posted by Lucia from Madison at May 17, 2015 No ...