Looking for an easy way to learn about the variety of cheeses out there? In response to numerous customer requests for an easy and affordable cheese tour sampler to match our olive oil and balsamic tasting, we have created this value-priced sampler of eight cheeses from around the world! Pack this spread into one of our custom “Create Your Own Gift Baskets” for the ultimate cheese sampler gift! This assortment includes:

• Cloth Wrapped Wisconsin Black Wax Cheddar - From the heart of the American cheese-making, this black wax cheddar has a close knit texture and a medium sharpness. (8 oz)
• Argentine Sardo - Argentine Sardo is a firm, sharp grating cheese that flavors pasta dishes, adds flavor to a hearty soups, and livens up your favorite medley of steamed vegetables. (8 oz)
• Atalanta Blue - This Wisconsin blue is a bold cheese that took several years to perfect. Enjoy it crumbled over salads, stirred into sauces, or on crackers. (8 oz)
• Martel Swiss - This mild swiss has a sweet flavor that ends with that classic zippy swiss taste. Springy in texture, this cheese is interspersed with several walnut-sized holes. (8 oz)
• Holland Mill Uruguda - Although this version of gouda from Uruguay is not as complex as its aged Dutch relatives, it has nevertheless amassed a legion of fans for its mild, tangy, milky flavor and silky texture. (8 oz)
• Russian Choice Tilsit - Russian Choice Tilsit comes not from Russia, but from Chile. It has a mellow flavor and is less assertive than its Germanic counterparts with pungent washed rinds. (8 oz)
• Appleby’s Farmhouse Cheshire - Appleby’s Cheshire has a sweet, caramelly-ripe butter smell with notes of straw and a bright acidity - perfect for a nice glass of Brown Ale. (8 oz)
• Kashkaval -Kashkaval is aged for six months, during which time it develops a slightly tangy flavor with a perceptible hint of olive oil. Needless to say, this sheep’s milk specialty is almost always served with olives and is a traditional component to the Balkan diet. (6 oz)
• Water Crackers: Perfect for serving with cheeses, fruit, and spreads when entertaining. (two 4 oz)
• Cheese Serving Tool: An essential for any cheese party!

Vitello Tonnato in Manicotti with Taleggio

This baked pasta dish puts a cool-weather touch on the classic Vitello Tonnato.  While the normal Vitello Tonnato is served cool on hot summer days, this dish is best served hot on a cool night.  It’s made for stronger tastes, with the addition of peppery arugula, pungent taleggio, and crisp pancetta.  If you cannot find taleggio, you could substitute a stinky Fontina Val d’Aosta, or fruity Belgian Wynendale.  I think it’s great with a chewy Valpolicella or a strong Chianti.

Ingredients:

1 Box Manicotti
1 Jar Garlic Pasta Sauce
¾ lb ground veal
7 ounce jar Italian tuna in olive oil (drained)
½ C chopped onion
2 large garlic cloves, peeled and minced
1 Tbl fresh, chopped marjoram
1 tsp dried oregano
½ tsp dried pepperoncini
3 Tbl Pure Olive Oil
4 Tbl Extra Virgin Olive Oil (Preferred Olio Carli Deciso)
2 cups fresh ricotta
1 head washed arugula
Taleggio
¼ lb thin sliced pancetta
Salt and pepper to taste

Mexican Cheese Assortment..pefect for your Cinco de Mayo celebration

While it is obvious that Italian cuisine calls for Italian cheeses, most Americans cook with uninspired domestic varieties when serving up Mexican cuisine. Simply put, Mexican foods look and taste better when prepared with authentic Mexican  cheeses. All four of the cheeses represented in this assortment are produced domestically, yet adhere to traditional Mexican recipes and techniques. So grab a bottle of your favorite cerveza and enjoy - Buen Provecho!
Montasio Festivo: This fantastic goat cheese has been aged for between six months to a year, and has developed a decidedly firm texture. Bold and assertive with a nutty tinge, the depth of flavor in this cheese is remarkable.
Queso Oaxaca: Inspired by the fabulous cheese from the beautiful Mexican state of Oaxaca, this has quickly developed a cult following in our tasting rooms here at igourmet. If you’ve never tasted Queso Oaxaca, think of it as a Mexican mozzarella.
Anejo Enchilado: A firm, pressed cheese rolled in paprika. Not as strongly flavored as Cotija, it can be easily shredded or grated. It is commonly used as a topping or stuffing for enchiladas, burritos, and tacos.
Cotija: Known as the “Parmesan of Mexico”, this cheese is strongly flavored, firm, and perfect for grating. Cotija is commonly used to add a lively garnish to common dishes: simply sprinkle on top of refried beans, salads, quesadillas and enchiladas.
Water Crackers: Perfect for serving with cheeses, fruit, and spreads when entertaining. (4 oz.)

SPRINGTIME GOAT CHEESE & WINE PAIRING  

Now that Spring has finally sprung into life, this is the ideal time to sit back on the terrace and enjoy one of my favorite culinary pleasures, goat cheese. From a simple cheese plate, adorned with nothing more than fresh fruit, nuts and bread, to a mixed salad, goat cheese is ideal for al fresco dining. A question I get asked constantly at wine and food shows and seminars is what wine to serve along with this tangy treat?
For fresh Chevre and young goat cheeses, the classic traditional pairing is Sauvignon Blanc. However, one of the great aspects of wine pairing is experimenting, and personally I prefer the crispness of a Pinot Gris, the tartness and grassy notes of Albarino, or the fragrant and versatile Chenin Blanc. A chilled, quality Rose is also a surprising success. Always try to serve these wines chilled not ice cold straight from your fridge, and the cheeses at room temperature.
When goat cheeses age they develop a much bigger, fuller flavor profile, thus the accompanying wine should ideally have a little more body and flavor also. For me this means Pinot Noir, whose underlying notes of strawberry can create a harmonious partner for goat cheese in a variety of settings. For me the fun of wine pairing is discovering new surprising combinations, as well as appreciating the time-honored classics. So whether you’re an old school traditionalist who won’t budge from the Loire Valley, or a new world wine lover who loves to buck tradition, pull up a chair, uncork and unwind…..

Yellow Squash & Goat Cheese Salad

Ingredients:

4-6 young firm yellow squash
1 head chicory
4 tomatoes
5oz firm goat cheese - we’ve found Marygold, Majorero and Van Dijk all work very well
1/2 red onion, julienned
2 tbsp toasted pine nutsFor the dressing:
3 tbsp Extra Virgin Olive Oil
1 tbsp almond oil
1 tbsp lemon juice
a few leaves fresh mint, chopped
a few sprigs fresh thyme or oregano, chopped
salt and black pepper

One of the perennial bellwethers of spring, along with morels and fiddlehead ferns, ramps are a delicious seasonal treat—short-lived as their harvesting period may be. If you’re unfamiliar with them, ramps are wild, baby leeks. Harvested on the East coast between Quebec and South Carolina, they look like a sturdy form of scallions. The taste of ramps is not quite as strong as full-grown leeks, but also slightly garlicky. Recently, ramps have come into the culinary spotlight as celebrity chefs like Mario Batali and Top Chef’s Tom Colicchio tout their sensational flavor.

SPAGHETTI WITH RAMPS
Recipe by Mario Batali

Ingredients:
1 pound dry spaghetti or linguini
3 tablespoons extra virgin olive oil
8 ounces fresh ramps
1-2 tablespoons red chili flakes
kosher salt
2 tablespoons breadcrumbs
 
Bring 6 quarts of water to a boil and add 2 tablespoons of salt.
Add the spaghetti to the pot and cook according to the package direction, until tender but still al dente.
Heat olive oil in a 12-14 inch sauté pan over medium high heat.
Separate ramps by the white root ends and the leafy green top.
Add root ends to the pan and sauté until tender.
Add salt and chilli flakes.
At the very end, add the greens and sauté until wilted.
Drain pasta and add it to the sauté pan.
Toss gently to coat the pasta with the sauce.
Divide pasta evenly among four warmed plates.
Drizzle olive oil over top and sprinkle with breadcrumbs.
Makes 4 Serving

Mother’s Day Brunch Assortment 

Treat mom to a spectacular brunch this Mother’s Day, complete with scones, jam, clotted cream, honey, coffee and tea. Our scone mix is imported from Ireland, dating back to a traditional Hogan family recipe. All you need to do is add water and bake, making them easy to make fresh on Mother’s Day Morning!

This assortment includes: .

• Hogan’s Scone Mix: Delicious straight out of the oven, cold or warmed in the oven, serve them with butter, jam or lemon curd for breakfast instead of bread. (16 oz)
• Rhubarb and Ginger Jam: Rhubarb has a wonderfully tangy flavor while ginger is a warming spice that tickles the tongue and wakes up one’s taste buds. (12 oz.)
• Clotted Cream: Clotted Cream has a supple, buttery flavor that is not overpowered by the flavor of the jam. Made in a traditional manner, Clotted Cream from Devonshire is a natural and delicious source of Riboflavin, Folic Acid, and Vitamins. (6 oz.)
• Alentejo Almonds and Honey: Perfect for spooning over scones, this Portuguese honey is also wonderful for sweetening tea. (9.2 oz.)
• Fantis Greek Coffee: Various dark, rich beans are grown in Brazil, and then imported to Greece where they are blended and roasted to produce a delicious Greek roast coffee. (16 oz.)
• Irish Breakfast Tea: Brisk breakfast tea blended by Bewley’s of Dublin. (8.8 oz.)

These cheeses were specially selected for the grill. Great on burgers, chicken or chops, they are sure to please at your next backyard BBQ.

The weather is warming up and we can finally get out and grill again. Here are a few links to recipes, theme ideas and products great for a Spring Barbeque!

BBQ Recipes and themes from Celebrations.com