the complete guide with 100 recipes for cooking with cheese

CHEESE obsession
Georgeanne Brennan

Every cheeseand more than three thousand different kinds are made around the worldhas its own distinct appearance, texture, aroma, and taste. Those unique qualities owe something to the maker, of course, but also to the landlush alpine grasses or meadows, valley oaks or pineson which the animals that produce the milk graze. Cheeses even taste different depending on the season. Many years ago, when I raised goats in Provence, the cheese I made from their milk was richer and creamier in spring when they were feeding on the fresh green grasses and early, tender oak leaves. With the arrival of the hot Mediterranean summer, the grasses dried, and the goats turned to wild thyme and more mature leaves for sustenance. The cheese made during those warm days was tangier and less sweet than its springtime counterpart. Recognizing that difference made me appreciate not only the skill that goes into making cheese, but also the role played by both nature and the farmer who cares for the animals that produce the milk. Not surprisingly, given my early days as a goatherd and cheese maker, cheese is part of almost every meal I prepare, whether presented as its own course, grated atop a salad, swirled into risotto, melted over vegetables, or served with fruit for dessert. It can also be reason for its own occasion: sampling a special cheese and a good wine with friends is one of lifes pleasures, which I savor as often as possible. Indeed, a wedge of great cheese is a wonderful way to bring friends and family together.

Great cheese, like great wine, tastes of the terroirof the land, the climate, the place where it was produced. Also like wine, cheese is evocative and sensual, drawing all of the senses into a rich gustatory experience.

about cheese
I came to truly understand and appreciate cheese while living in southern France. That rugged landscape still bears visual traces of the Roman occupation, and I was fascinated by the ancient history that links a story of conquest with one of the most beloved of French foods.
history
The Romans, in fact, rst brought cheese to France. But cheese spans back even earlier than the Roman Empire, thousands of years before I raised my goats in modern-day Provence. The invention of cheese predates written records; it is believed to have occurred in the Middle East or Central Asia around the same time that sheep were rst domesticated. Herders and farmers discovered that curdling and fermenting milk was a useful way to prevent it from spoiling and to stock protein-rich food for the winter months. It was the ancient Greeks who penned the earliest descriptions of cheese making; by Roman times, fashioning cheeses had become a culinary art. After the fall of Rome, production techniques continued to be rened in Europe. In medieval times, cheeses were routinely crafted on singlefamily farms and in monasteries. Monks in particular became known for their innovations in the creation and storage of substantial, tasty cheeses, which they routinely consumed during their long meatless fasts. In many areas of Europe, caves were used for aging, and today these natural storage vaults remain essential to the production of certain cheeses, most famously Roquefort. Centuries later, urbanization brought mass-market food manufacturing and less need for small farms. The Industrial Revolution saw the opening of the rst cheese factories, and two world wars ushered in an era in which large-scale production would outstrip natural products. This was particularly true in the United States, home to a vast cattle industry.

artisanal cheese making

Today, the steadily growing artisanal movement in cheese making has brought the cycle full circle, returning us to the farm and the cave. Although handcrafted local cheeses have long been heralded abroad, only in the last decade have small-batch producers appeared in signicant numbers in North America. Now in the dairy case, youll nd cheeses from big factories alongside specialty cheeses by regional makers. Some may be farmstead cheeses, produced from the milk of a single farmnot unlike a single-vineyard designation by a winemaker. Connoisseurs swoon over the unique avor and texture of each of the hundreds of varieties now available. Yet cheese also remains an important staple in the home kitchen, both as an ingredient in countless dishes and as the star on its own plate.

introduction

spring cheese plates

SERVES 4 6

In spring, cheeses are particularly mild, thanks to the animals diet of tender greens. Assemble a trio of cheeses made from different milks, or showcase two soft, creamy cheeses alongside cherries to celebrate the season. A dry Bandol-style ros will complement either plate.
apricots, almonds, and a trio of cheeses
68 oz (185250 g) fresh goats milk cheese 68 oz (185250 g) sheeps milk cheese such as pecorino pepato 68 oz (185250 g) semirm cows milk cheese such as tomme de Savoie 2 apricots or peaches, thinly sliced
1

About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature. When ready to serve, arrange the cheeses, apricot slices, and almonds on a cutting board, marble slab, or platter. Include a spreader for the soft cheese and a paring knife for each of the other cheeses. Serve with baguette rounds, thin slices of dark bread, or crackers, if desired.

2 cup (3 oz/90 g) almonds

cherries with triple-cream cheeses

2 triple-cream cheeses, 68 oz (185250 g) each, such as La Tur or Mt Tam 68 oz (185250 g) soft-ripened cows milk cheese such as Brie
1

About 2 hours before serving, remove the cheeses from the refrigerator, unwrap them, and allow them to come to room temperature. When ready to serve, arrange the cheeses and cherries on a cutting board, marble slab, or platter. Include a paring knife or soft-cheese knife for each cheese. Serve with baguette rounds, thin slices of dark bread, or crackers, if desired.

2 lb (8 oz/250 g) cherries

26

the cheese course

cranberry-pear chutney

MAKES 3 CUPS
(30 oz /940 g)

Fruit chutney avored with aromatic spices pairs well with almost any type of cheese, young or aged. Both cows milk and aged sheeps milk cheeses are good choices, but this tangy chutney is also superb served slathered atop fresh ricotta or soft goat cheese.
1 cup (6 oz/185 g) minced white onion 1 cup (8 oz/250 ml) apple cider
3

In a nonreactive saucepan, combine the onion, apple cider, orange juice, cider vinegar, juniper berries, lemon zest, orange zest, cinnamon stick, and cloves. Bring to a boil over medium-high heat, reduce the heat to medium, and cook, uncovered, stirring occasionally, until reduced to 11 2 cups (12 oz/375 ml), 1015 minutes. Stir in the brown sugar until it dissolves, about 2 minutes. Add the cranberries and pears and return to a boil. Reduce the heat to low and simmer, uncovered, stirring occasionally, until the avors have blended, 2030 minutes. The fruit will be quite soft. Pour the chutney into a jar or bowl and stir with a fork, crushing some, but not all, of the fruit. Let cool completely before serving. The chutney can be tightly covered and refrigerated for up to 1 week. Bring to room temperature before serving.

4 cup (6 oz/180 ml)

fresh orange juice 2 Tbsp cider vinegar 4 juniper berries 1 Tbsp coarsely grated lemon zest 1 Tbsp coarsely grated orange zest 1 cinnamon stick, 11 2 inches (4 cm) long 6 whole cloves 114 cups (9 oz/280 g) rmly packed light brown sugar 1 bag (12 oz/375 g) fresh cranberries (about 3 cups) 2 Bosc or other rm but ripe pears, peeled, halved, cored, and cut into 1-inch (2.5-cm) cubes

7
serve with cheese
Parmigiano-Reggiano, aged pecorino, Taleggio, soft goat cheese, or Camembert

serve with wine

A medium-bodied red such as Barbera or Ctes du Rhne

34

the cheese course

starters
My daughter-in-law has been learning to make cheese at her small homestead in Northern California, and I am the lucky beneciary. She brings me samples of her Camembert and hand-pulled mozzarella, as well as crocks of her deliciously tart and tangy lightly peppered goat cheese. For an easy starter, I like to slather her homemade chvre on crostini, then add chopped kumquats and fresh thyme, both picked in the garden that lies just outside my kitchen door.

grilled nectarines with soft cheese

SERVES 4

When nectarines are grilled, they caramelize slightly and lose a bit of their tartness. A ripe, soft cheese with a near-oozing center, such as Brie or Camembert, or a triple-cream cheese like Brillat-Savarin, makes a delicate pairing for stone fruits. This dish is one of my summertime favorites.
4 nectarines 2 Tbsp extra-virgin olive oil 6 oz (185 g) soft cheese (see note)

Preheat a grill to medium-high and oil the grill rack. Cut each nectarine in half and remove the pit. Brush the nectarine halves with the olive oil. Place on the hot grill and grill, turning once or twice, until lightly marked and the surface of the fruit begins to caramelize, about 5 minutes. (Alternatively, preheat the oven to 450F/230C. Arrange the nectarine halves in a single layer in a shallow baking dish and roast, turning several times, until shiny and juicy, 57 minutes.) To serve, arrange 2 grilled nectarine halves on each individual plate. Divide the cheese equally among the plates and serve at once.

7
serving idea
Slice small wedges of cheese and serve alongside the fruit or, if the cheese is particularly ripe, scoop spoonfuls into the cavities of the nectarine halves.

serve with wine

Ros, Sauvignon Blanc, or sparkling wine, such as prosecco or cava

60

starters

zucchini blossoms stuffed with ricotta

MAKES 18 STUFFED BLOSSOMS

The Italians are so fond of stuffed squash blossoms that they have developed zucchini varieties that produce large, strong blooms. I have such blossoms in my garden all summer. They can be stuffed with many different cheeses, but I adore the delicate taste of whole-milk ricotta.
18 large zucchini blossoms, stems intact 2 cup (4 oz/125 g) fresh whole-milk ricotta cheese
1

Remove the stamen from the center of each blossom. Gently wash and pat dry the blossoms. Spoon a heaping teaspoon of the ricotta into the center of each blossom. Twist the tips of the petals closed and set aside. In a bowl, whisk together the our and ne sea salt. Add the olive oil, egg, and 2 cups (16 oz/500 ml) water and whisk to make a batter. Pour the canola oil into a deep saut pan to a depth of 2 inches (5 cm). Heat over medium-high heat until it reaches 375F (190C) on a deep-frying thermometer. One at a time, gently slip the stuffed blossoms into the batter and turn to coat evenly. Using a slotted spatula, lift the blossoms from the batter, allowing the excess to drip off, and carefully lower into the hot oil. Fry in batches of 4 or 5, spacing them about 1 inch (2.5 cm) apart and turning once if needed to brown evenly, until golden brown, 12 minutes. Using the spatula, transfer to paper towels to drain. If making the fried parsley garnish, when all of the blossoms are cooked, add the parsley sprigs to the hot oil and fry just until lightly crisped, about 30 seconds. Transfer to the paper towels to drain. Sprinkle the zucchini blossoms with the coarse sea salt and top with the parsley, if desired. Serve at once.

11 2 cups (71 2 oz/235 g) all-purpose our 1 tsp ne sea salt 1 Tbsp extra-virgin olive oil 1 large egg, lightly beaten Canola oil for frying Fried fresh at-leaf parsley sprigs for serving (optional) Coarse sea salt for sprinkling

7
try different cheeses
Soft goat cheese, feta, or fresh mozzarella

serve with wine

A sparkling wine, light-bodied white, or medium-bodied red

78

starters

cheddar and ale soup with crispy shallots

SERVES 4 6

This warming soup conjures English pub fare. The ale and seasonings add an aromatic and spicy tang that tempers the richness of the cheese. For the best avor, use an extra-sharp Cheddar. Be careful not to let the soup boil once the cheese has been added, or it can cause the soup to be grainy.
4 cup (2 oz/60 ml) canola oil
1

In a frying pan over medium-high heat, warm the canola oil. Add the shallots and cook, turning once or twice, until crisp and golden, about 5 minutes. Using a slotted spoon, transfer to a bowl and set aside. Cut the potatoes into 12-inch (12-mm) cubes; chop the onion, celery, and carrots. In a saucepan over medium-high heat, melt the butter. Add the potatoes, onion, celery, carrots, and garlic, reduce the heat to medium-low, and cook, stirring, until the onion, celery, and carrots have softened and the potatoes are almost tender, 710 minutes. Sprinkle the vegetables with the our, salt, paprika, and cayenne and stir until the our is lightly browned. Slowly add the milk, scraping up any bits clinging to the bottom of the pan. Pour in the cream, broth, ale, Worcestershire sauce, and mustard, whisking constantly. Raise the heat to medium and continue to cook, stirring, to allow the avors to blend, about 5 minutes; be careful not to let the mixture boil. Add in the cheese and cook, stirring, until the cheese has just melted, 23 minutes. Remove from the heat and pure with an immersion blender or pure in batches in a regular blender. Reheat just until steaming. Ladle into warmed bowls, garnish with the crispy shallots, and serve at once.

46 shallots, thinly sliced 2 yellow waxy potatoes 1 yellow onion 2 ribs celery 2 carrots, peeled 4 Tbsp (2 oz/60 g) unsalted butter 1 clove garlic, minced 3 cup (2 oz/60 g) all-purpose our
1

1 tsp sea salt

1

2 tsp paprika 8 tsp cayenne pepper

2 cups (16 oz/500 ml) whole milk 2 cup (4 oz/125 ml) heavy cream
1

11 2 cups (12 oz/375 ml) low-sodium chicken broth 1 bottle (12 oz/375 ml) ale 1 Tbsp Worcestershire sauce 1 tsp dry mustard 1 lb (500 g) Cheddar cheese, shredded

7
serve with wine or beer
A full-bodied red, crisp white, brown ale, or hoppy IPA

soups & salads

91

mains
Cheese is a common addition to many main dishes I regularly cook, such as pastas, enchiladas, and roasted chicken, to name a few. As it melts and binds with the other ingredients, it delivers a wealth of avor and complexity. I also like to vary some favorite dishes by changing the cheese, such as trading out a velvety Gorgonzola for a sharp Cheddar in macaroni and cheese, or a nutty Fontina for a mildly pungent Taleggio in a creamy risotto.

cheese fondue

SERVES 4 6

I am so glad that cheese fondue has once again become fashionable. Paired with a simple green salad and crisp white wine, it makes a convivial winter meal. Here, the combination of piquant Emmentaler with stronger, creamier Gruyre yields a fondue thats rich and avorful.
6 cloves garlic 2 cups (16 oz/500 ml) dry white wine such as Sauvignon Blanc 134 lb (875 g) Gruyre cheese, shredded
3

If using a ceramic fondue pot, set the oven to 250F (120C) and put the fondue pot in the oven to warm. If using a metal fondue pot, skip this step. Fill the burner of the fondue pot with denatured alcohol. Crush the garlic with a garlic press or grate with a grater and put into a large, heavy-bottomed saucepan or directly into the metal fondue pot. Add the wine and place the pan over high heat. As soon as bubbles form around the edges, after about 2 minutes, reduce the heat to mediumlow and add the cheeses, a little at a time, stirring with a wooden spoon. Continue to cook, stirring constantly, until the cheese melts completely into a smooth, creamy mass. Stir in the kirsch, nutmeg, and pepper. To serve, light the burner of the fondue pot and place it on the table. Pour the hot fondue from the saucepan into the warmed ceramic pot, or transfer the metal fondue pot directly to the burner. Set out fondue forks and pass the bread cubes.

4 lb (375 g) Emmentaler

cheese, shredded 2 Tbsp kirsch 1 tsp freshly grated nutmeg 2 tsp freshly ground white pepper
1

11 2 day-old baguettes or equivalent amount of artisanal nut, herb, or whole-grain bread, cut into 1 2-inch (12-mm) cubes

7
try different cheeses
Use an equal amount of grated Beaufort for the Gruyre. Use an equal amount of mild, soft blue such as Blue Castello or Montbriac, raclette, or a triple cream such as Brillat-Savarin for the Emmentaler.

serve with wine

Pinot Grigio, Sauvignon Blanc, or an Alsatian Gewrztraminer for white or Brunello, Pinot Noir, or Burgundy for red

mains

119

cho colate cupcakes with fromage blanc swirls

MAKES 24 CUPCAKES

These light, ethereal cupcakes are easy to make and not too sweet. Small children, including my granddaughter Oona, love to do the swirling part. The fromage blanc adds a wonderful creaminess to the batter, and a savory tang and visual intrigue to the nished cupcake.
FOR THE SWIRL
1

Preheat the oven to 350F (180C). Line 24 standard mufn cups with paper liners. To make the swirl, in a bowl, beat together the sugar and butter until smooth. Beat in the egg until incorporated, then add the our and fromage blanc and again beat until smooth. Set aside. To make the batter, in a bowl, whisk together the our, sugar, baking soda, and salt. In a second bowl, beat together the sour cream, butter, and vanilla until smooth. Place the chocolate in a heatproof bowl over (but not touching) simmering water in a saucepan and stir until melted and smooth. Let cool, 12 minutes. Add the sour cream mixture, eggs, and 14 cup (2 oz/60 ml) hot water to the our mixture and beat just until smooth, then beat in the chocolate until incorporated. Spoon the batter into the mufn cups, lling each two-thirds to threefourths full and reserving about 12 cup (4 oz/125 ml) of the batter. Top each cup with a generous tablespoon of the cheese swirl mixture. Using a knife, dip into the chocolate batter under the cheese mixture, bring a bit up, and twist it into a swirl. Then dot the top of each cup with about 1 teaspoon of the reserved 12 cup batter and twist again. Bake the cupcakes until puffed and a toothpick inserted into the middle comes out clean, 1520 minutes. Let cool completely on a rack before removing from the mufn cups.

4 cup (2 oz/60 g) sugar

2 Tbsp butter, at room temperature 1 large egg 1 Tbsp all-purpose our 3 cup (5 oz/155 g) fromage blanc
2

FOR THE BATTER 134 cups (9 oz/280 g) all-purpose our 114 cups (10 oz/315 g) sugar 1 tsp baking soda
1

2 tsp salt

1 cup (8 oz/250 g) sour cream 6 Tbsp (3 oz/90 g) butter, at room temperature, cut into 1 2-inch (12-mm) pieces 1 tsp vanilla extract 3 oz (90 g) 70 percent cacao bittersweet chocolate, coarsely chopped 2 large eggs

7
try different cheeses
Fresh whole-milk ricotta or mascarpone

desserts

191

415 Jackson Street, Suite 200, San Francisco, CA 94111 Telephone: 415 291 0100 Fax: 415 291 8841 www.weldonowen.com Weldon Owen is a division of

CHEESE OBSESSION Conceived and produced by Weldon Owen, Inc. Copyright 2010 Weldon Owen, Inc. and Williams-Sonoma, Inc. This book was previously published as Williams-Sonoma Cheese All rights reserved, including the right of reproduction in whole or in part in any form. Printed and bound in China by 1010 Printing This edition printed in 2012 10 9 8 7 6 5 4 3 2 1 Library of Congress Cataloging-in-Publication data is available. ISBN 13: 978-1-61628-498-5 ISBN 10: 1-61628-498-6

ACKNOWLEDGMENTS Weldon Owen wishes to thank the following people for their generous support in producing this book: Alison Attenborough, Kimberly Chun, Ken DellaPenta, Julie Nelson, Carrie Neves, Leigh Noe, Sarah Putman Clegg, Sharon Silva, and Sharron Wood PHOTOGRAPHY CREDITS All photographs by Maren Caruso except: Pages 13 (bottom right) and 88 (top left) by Anna Williams, page 54 (upper left) by Tucker + Hossler