Note: Page references in italics indicate photographs.
A
Accompaniments
about the recipes, 14–15
buying ingredients for, 86, 109
favorite contrasts, 87–88
fresh local produce for, 109
pairing with cheeses, 19, 86–88
presenting, on serving platter, 170–171
store-bought options for, 10, 14
Affinage, 78–79
Airtight containers, 16
Ameribella (Jacobs & Brichford Farmstead Cheese), 77, 82, 83
Anchovy Broccoli Purée, 192, 199
Anise Meringue, 139, 148, 148–149
Anton’s Ziege Rot (Käserei Zurwies), 192, 195
Apple(s)
Chutney, Sweet and Spicy, 181, 191
Arpea de Brebis (France), 55, 62
Asparagus, Lemon Roasted, 127, 136, 137
B
Bacon Molasses Mustard, 126, 134–135
Balsamic Pickled Figs, Sweet, 156, 167
Balsamic Reduction, Laced, 67, 76
Balsamic Rosemary Cherry Mustard, 55, 63
Barely Buzzed (Beehive Cheese Company), 139, 148
Basil-Seed Passionfruit Curd, 45, 48, 48–49
Bayley Hazen Blue (Jasper Hill Farm), 152, 154
Bean, Fava, Pesto, 156, 160, 161
Beverages, pairing with cheese, 140–143
Blood Orange Fennel Chip, 139, 146, 147
Bloomsdale (Baetje Farms), 108, 112
Brandy Poached Pears, 192, 196, 196–197
Bread, serving cheese with, 98–99
Brevibacterium linens (B. linens), 26
Brillat-Savarin (France), 20, 29
Brittle, Spicy Curry Cashew, 156, 162–163
Broccoli Anchovy Purée, 192, 199
Buffalo’s milk
Casatica di Bufala (Quattro Portoni), 45, 50
cheeses made from, 47
Surfin’ Blu (Quattro Portoni), 55, 63
Burrata alla Panna (Di Stefano Cheese), 55, 59
Butter, for recipes, 16
Butternut Squash, Cardamom Poached, 84, 89, 91
C
Cajeta
Caramel Corn, Herbes de Provence, 21, 34, 34–35
Caraway Tomato Chutney, 67, 74, 74–75
Cardamom Poached Butternut Squash, 84, 89, 91
Carré du Berry (Fromagerie Jacquin), 108, 113
Carrot(s)
Chutney, Spiced, 127, 130, 131
Casatica di Bufala (Quatttro Portoni), 45, 50
Cashew Brittle, Spicy Curry, 156, 162–163
Cauliflower Purée, Golden, 169, 178
Cayuga Blue (Lively Run Goat Dairy), 117, 124
Chällerhocker (Switzerland), 85, 93
Cheese
bloomy and soft, about, 24
blue, about, 27
blue, aging process, 69
buying from cheesemongers, 37
categories of, 22–27
cooked and pressed, about, 25
environmental variations, 128
farmstead, about, 79
fresh, about, 23
how it is made, 68–69
industrial versus “real,” 118
influenced by seasons, 109–111
for lactose intolerant, 56
learning about, 37
living microflora in, 118–119
local, buying, 129–130
Old World styles, 129
pairing beverages with, 140–143
regional variations, 128–130
rinds, about, 193
ripening (affinage), 78–79
serving at room temperature, 183, 193
serving with crackers or bread, 98–99
storing, 182–183
substituting, note about, 15
tasting, tips for, 193–194
uncooked and pressed, about, 25
washed-rind, about, 26
washed-rind, aging process, 69
wrapping, 182–183
Cheesemongers, 37
Cheese plates
at Casellula, 7–9
cutting or slicing cheese for, 172
experimenting with, 9–10
focus and balance in, 157–159
for larger parties, 153
for one person, 153
pairing cheese with accompaniments, 19, 86–88
serving platters for, 170
for sharing at the table, 153
store-bought options for, 10, 14
Cherry
Balsamic Rosemary Mustard, 55, 63
Chèvre (Fromagerie Jacquin), 45, 48
Chèvre (Rollingstone), 116, 120
Chevrolait (Prodigal Farm), 67, 74
Chipotle Cumin Mustard, 36, 42
Chocolate
Graham Cracker, Salted, 152, 154–155
White, Green Tea Fudge, 169, 179
Chutney
Apple, Sweet and Spicy, 181, 191
Coconut
Compote
Concord Grapes, Sweet Pickled, 192, 201
Cottonseed (Boxcarr Handmade Cheese), 55, 60
Coupole (Vermont Creamery), 127, 131
Cow’s milk. See also specific types below
cheeses made from, 46
Cow’s milk (pasteurized)
Crémeaux des Augustins, 138, 150
Gina Marie Cream Cheese, 156, 166
Mimolette (eighteen-month), 96, 103
Vintage Cheddar, 181, 186, 187
Cow’s milk (raw)
Gruyère Eighteen Month, 169, 173
Pleasant Ridge Reserve, 44, 52
Premium Gouda 18 Month, 181, 188, 189
Taleggio Gusto Antico, 192, 199
Cow’s milk (thermalized)
Crackers, serving cheese with, 98–99
Crémeaux des Augustins (France), 138, 150
Cumin
Curd, Passionfruit Basil-Seed, 45, 48, 48–49
Curds and whey, 68–69
Curry Cashew Brittle, Spicy, 156, 162–163
D
Dairy allergies, 56
Dancing Fern (Sequatchie Cove Creamery), 169, 178
Dunbarton Blue (Roelli Cheese Haus), 181, 191
E
E. coli, 57–58
Eggplant
Egg(s)
for recipes, 16
Equipment and ingredients, 16–17
Ewe’s Blue (Old Chatham Sheepherding Company), 96, 106
F
Fava Bean Pesto, 156, 160, 161
Fennel
Blood Orange, Chip, 139, 146, 147
Feta (Spoonwood Cabin), 138, 145
Figs, Sweet Balsamic Pickled, 156, 167
Frère Fumant (3-Corner Field Farm), 168, 176
Fresh (Green Dirt Farm), 168, 174, 175
Fresh Mozzarella (Mozzarella Company), 180, 184
Fudge
Green Tea White Chocolate, 169, 179
G
Georgic (Calkins Creamery), 192, 196
Geotrichum candidum, 24
Gina Marie Cream Cheese (Sierra Nevada Cheese Co.), 156, 166
Goat’s milk. See also specific categories below
cheeses made from, 47
Goat’s milk (pasteurized)
Chèvre (Fromagerie Jacquin), 45, 48
Chèvre (Rollingstone), 116, 120
Wabash Cannonball, 156, 160, 161
Goat’s milk (raw)
Good Thunder (Alemar Cheese Company), 36, 42
Gorgonzola Dolce (Italy), 156, 167
Graham Cracker, Salted Chocolate, 152, 154–155
Green Hill (Sweet Grass Dairy), 180, 190
Green Tea White Chocolate Fudge, 169, 179
Grevenbroeker (Belgium), 169, 179
Gruyère Eighteen Month (Gourmino), 169, 173
H
Herb-Butter Poached Potatoes, 44, 52, 53
Herbes de Provence Caramel Corn, 21, 34, 34–35
Herdsman (Parish Hill Creamery), 156, 162
Honey
Hooligan (Cato Corner Farm), 21, 32
Humbolt Fog (Cypress Grove), 77, 80
I
Ice bath, 17
Ingredients and equipment, 16–17
J
Jelly
Sweet and Spicy Red Pepper, 126, 132, 133
K
Kunik (Nettle Meadow Farm), 66, 71
L
Lactose intolerance, 56
Lemon
Roasted Asparagus, 127, 136, 137
Saffron Marshmallows, Lovely, 36, 40, 40–41
Listeria, 57–58
Lotus Root, Sweet and Sour, 116, 122, 123
M
Mad River Blue (Von Trapp Farmstead), 127, 136
Manchego Añejo (El Cortijo), 85, 92
Maple Roasted Apples, 67, 72, 73
Marshmallows, Lovely Lemon Saffron, 36, 40, 40–41
Measuring cups, 17
Meringue, Anise, 139, 148, 148–149
Micro zester (rasp grater), 17
Milk allergies, 56
Mimolette (eighteen-month) (France), 96, 103
Mostarda
Mushroom(s)
Mustard
Balsamic Rosemary Cherry, 55, 63
O
O’Banon (Capriole Goat Cheese), 84, 90
Olive, Castelvetrano, Lemon Tapenade, 169, 173
Onion(s)
Sweet, and Spring Pea Purée, 20, 29
Orange
Blood, Fennel Chip, 139, 146, 147
Ouleout (Vulto Creamery), 97, 105
P
Parchment paper, 17
Passionfruit Basil-Seed Curd, 45, 48, 48–49
Pawlet (Consider Bardwell Farm), 126, 134
Pea, Spring, and Sweet Onion Purée, 20, 29
Pear Cider Reduction, Spiced, 21, 32–33
Pears, Brandy Poached, 192, 196, 196–197
Pecans, Buttered, 96, 100, 101
Pecorino Foglie (Italy), 20, 31
Pepper, Red, Jelly, Sweet and Spicy, 126, 132, 133
Pesto
Pickled Concord Grapes, Sweet, 192, 201
Pickled Figs, Sweet Balsamic, 156, 167
Pickled Rhubarb, Pink-Pepper, 108, 114, 115
Pineapple
Sweet and Sour, 168, 176–177, 177
Pine Nuts, Rosemary, 55, 64, 65
Pink-Pepper Pickled Rhubarb, 108, 114, 115
Pleasant Ridge Reserve (Uplands Cheese), 44, 52
Popcorn
Herbes de Provence Caramel Corn, 21, 34, 34–35
Potatoes, Herb-Butter Poached, 44, 52, 53
Premium Gouda 18 Month (Marieke Gouda), 181, 188, 189
Providence (Goat Lady Dairy), 55, 65
Purée
Spring Pea and Sweet Onion, 20, 29
R
Rasp grater (micro zester), 17
Red Hawk (Cowgirl Creamery), 139, 146
Reductions
Renaissance Ricotta (Narragansett Creamery), 20, 28
Rhubarb
Pink-Pepper Pickled, 108, 114, 115
Ricotta Scorza Nera (Marcelli Formaggi), 67, 76
Rogue River Blue (Rogue Creamery), 139, 151
Rosemary
Balsamic Cherry Mustard, 55, 63
Rosso di Langa (Alta Langa), 84, 89
S
Saffron Lemon Marshmallows, Lovely, 36, 40, 40–41
Salad, Shiitake, 156, 164, 165
Salt, 17
San Andreas (Bellwether Farms), 192, 198
Saucepans, 17
Shallots, Red Wine, 77, 82, 83
Sheep’s milk. See also specific categories below
cheeses made from, 46–47
Sheep’s milk (pasteurized)
Sheep’s milk (raw)
Pecorino Foglie (Italy), 20, 31
Silica gel, 17
Squash, Butternut, Cardamom Poached, 84, 89, 91
Stilton (Colston Bassett), 85, 95
Surfin’ Blu (Quattro Portoni), 55, 63
T
Taleggio Gusto Antico (Italy), 192, 199
Tapenade, Castelvetrano Olive Lemon, 169, 173
Thermalization, 69
Thin Red Line (Lazy Lady Farm), 126, 132, 133
Tomato
Caraway Chutney, 67, 74, 74–75
Tomme Brulée (France), 36, 38, 39
U
Up in Smoke (River’s Edge), 96, 100
V
Vanilla beans and extract, 17
Vintage Cheddar (Quicke’s), 181, 186, 187
W
Wabash Cannonball (Capriole Goat Cheese), 156, 160, 161
Walnut(s)
Whey, separating from curds, 68
White Chocolate Green Tea Fudge, 169, 179
Wine
pairing with cheese, 141–142