The hard working gents at Jasper Hill Farms have done it again... Introducing the newest addition to their cheese lineup, Conundrum! Aka soon to be named something else (this is the name for all their experimental cheeses), aka Mini-Winni-Mo, because it is a smaller hybrid of their bloomy rind Moses Sleeper, and their cult-status Winnimere. The marriage is a happy one.
Conundrum most resembles Winnimere. It has the spruce bark wrap and its top rind is meant to be trimmed back, revealing the unctuous, creamy paste (and then meant to be face planted into). But it is not a washed rind, so it lacks the orange-red brick color of Winni. Instead it is bloomy - all creamy white and fluffy like Moses.
The flavor meets somewhere in the middle too. Think Winnimere for wimps (wimps with great taste). The rich bacon, wood and smoke flavors are muted, but present, and the runny, gooey consistency is the same. It walks a touch on the side of salty, which works well with the meaty flavors. Overall, A+! Cheesemongers everywhere will either be cramming this down customers throats with enthusiasm, or hoarding it all to themselves. My guess is the latter. So keep a keen eye out in your local cheese shop for Conundrum, hopefully appearing in stores soon.
I think I smell another cult classic from Jasper.
Wednesday, June 15, 2011
Friday, June 3, 2011
Feelin' Blue, What to Do?...
Make pizza!
This baking/cooking hybrid always puts a smile on my face. It' fun, it's easy, and it's delicious. I find that the best ones come from mixing together ingredients already in my fridge (veggies on the verge can be saved when thrown on a pie) and also allows for experimenting with melting cheeses. For those that don't melt, I'm a big fan of shaving them on top once the pizza has come out of the oven. And using the freshest seasonal ingredients makes anything more delicious.
My pizza tonight had baked asparagus and prosciutto drizzled with olive oil. Just before it was done I pulled it from the oven and covered with lemon peel and Bellwether Farm's creme fraiche that I added green garlic and just a squeeze of lemon to. After about 90 more seconds in the oven I took it out for the last time, let it sit for a minute, then sprinkled shaved Fiore Sardo over the top.
I love, love, LOVE Fiore Sardo! This cheese can work with almost anything; from pastas and pizzas, to a great companion of cured meats, to salads, to my morning buttered toast. A Sardinian Pecorino (sheep's milk) that's meaty and savory while still subtle, I can't disagree with the islanders for referring to it as "the flower of Sardinia". If there was such a thing as cheese high school, Fiore would win "Most Well Rounded" in the annual.
I don't particularly like to use the word "lovely" when referring to most things, especially those that are edible. It sounds too precious, too delicate, and sometimes even like a cop-out. But I'll have to bite my tongue this time (which I literally did while devouring my creation) because that was exactly what it was. The flavors were bright yet mellow and sung well together. The crust was crunchy, the asparagus crisp, the prosciutto fatty and salty, all dressed in a light garlicy creaminess with a citrus snap. Washed down with a tall can of PBR, my night is looking up.
Pizza's I've made in the past were equally successful, though slightly overdone. This one was underdone by no means, but I would have liked it a touch crisper (I've yet to perfect the timing). Here's a photo from one pizza night not too long ago when I went a little crazy and made three different concoctions. All were delicious and super easy to make.
Clockwise from top:
Sliced potato with red mustard greens, green garlic and yummy, runny egg. Hot coppa with Fontina and fire roasted tomatoes, garnished with fresh oregano. And last but not least, trumpet mushrooms with home-made gremolata, and Fiore Sardo.
This baking/cooking hybrid always puts a smile on my face. It' fun, it's easy, and it's delicious. I find that the best ones come from mixing together ingredients already in my fridge (veggies on the verge can be saved when thrown on a pie) and also allows for experimenting with melting cheeses. For those that don't melt, I'm a big fan of shaving them on top once the pizza has come out of the oven. And using the freshest seasonal ingredients makes anything more delicious.
My pizza tonight had baked asparagus and prosciutto drizzled with olive oil. Just before it was done I pulled it from the oven and covered with lemon peel and Bellwether Farm's creme fraiche that I added green garlic and just a squeeze of lemon to. After about 90 more seconds in the oven I took it out for the last time, let it sit for a minute, then sprinkled shaved Fiore Sardo over the top.
My cute, lopsided pie.
I don't particularly like to use the word "lovely" when referring to most things, especially those that are edible. It sounds too precious, too delicate, and sometimes even like a cop-out. But I'll have to bite my tongue this time (which I literally did while devouring my creation) because that was exactly what it was. The flavors were bright yet mellow and sung well together. The crust was crunchy, the asparagus crisp, the prosciutto fatty and salty, all dressed in a light garlicy creaminess with a citrus snap. Washed down with a tall can of PBR, my night is looking up.
Pizza's I've made in the past were equally successful, though slightly overdone. This one was underdone by no means, but I would have liked it a touch crisper (I've yet to perfect the timing). Here's a photo from one pizza night not too long ago when I went a little crazy and made three different concoctions. All were delicious and super easy to make.
Clockwise from top:
Sliced potato with red mustard greens, green garlic and yummy, runny egg. Hot coppa with Fontina and fire roasted tomatoes, garnished with fresh oregano. And last but not least, trumpet mushrooms with home-made gremolata, and Fiore Sardo.
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