An Amazingly Different Chicken-Gruyere Dish

Last thanksgiving, the entire family went to visit my husband’s family in the north. For someone who has been used to cooking and hosting Thanksgiving dinners, it was completely new to me to be the guest for this year thanksgiving party. A lot of things came to my mind as we were driving towards my husband’s hometown. But when I saw what my mother-in-law prepared, I was in awe and very impressed. She cooked the best Gruyere Cheese recipe with chicken and mushrooms. I would like to share it to you.

Ingredients:

1/4 cup all-purpose flour

1/2 teaspoon salt

1/4 teaspoon pepper

1 teaspoon chopped fresh parsley

1/2 teaspoon dried dill weed

1/4 cup butter, divided

4 boneless, skinless chicken breast halves

1 pound fresh mushrooms

1 onion, sliced into rings

1/2 cup white wine

8 ounces Gruyere cheese, shredded

Here are the steps to follow:

1. Preheat the oven to 350 degrees F (175 degrees C). In a shallow dish, stir together the flour, salt, pepper, parsley, and dill. Rinse chicken breasts, and pat dry. Dredge chicken in the flour mixture.

2. In a large skillet, heat 2 tablespoons of the butter over medium-high heat. Place chicken into the hot buttered skillet, and fry until brown on both sides. Transfer chicken breasts to a 1 quart glass baking dish. Add remaining butter to skillet, and fry the mushrooms and onion until wilted and lightly browned. Stir in the white wine, and reduce heat to medium. Simmer for 3 minutes to blend flavors. Pour the mushroom mixture over the chicken in the dish.

3. Cover dish, and bake for 20 minutes in the preheated oven. After 20 minutes, remove cover, and sprinkle with shredded cheese. Continue baking for 10 more minutes, or until cheese is lightly browned and bubbly.

Traveling for Thanksgiving was perhaps the most exciting trip I have ever had for this year, not to mention having fellowship with my husband’s side of the family. My kids felt absolutely at home and they are looking forward to visiting next year. When asked where get gets her cheese, my mother-in-law told me to check out the only gourmet cheese shop online. She orders her cheese there. You too can check out the site today!

The Best Blue Stilton Cheesecake

Cheesecake has always been the bestseller when it comes to dessert preparations. It is sell-able to all ages and is being patronized by the “sweet tooth” people especially. What makes cheesecake standout among others is its great taste. It is not so sweet yet it is not dull as well. If properly made, its texture is good to the mouth. Its softness speaks well of its sumptuous taste. One will never get bored of eating cheesecake. Among other cheesecakes, the Blue Stilton Cheesecake is considered by many as the best. The Blue Stilton is a kind of cheese that makes this bestseller so valued.

The Blue Stilton Cheese

The Blue Stilton Cheese is one of the most sought after cheese products of today. Its taste is just so perfect for any dish that requires cheese as one of the ingredients. Also, the Blue Stilton Cheese does not break easily compared to other cheese products in the market. When sliced into thin pieces or cube, the Blue Stilton Cheese retains its firmness and form. Also, the Blue Stilton Cheese is preferred when it comes to melted cheese ingredient. This is very evident in cheeseburgers and pasta dishes. The Blue Stilton Cheese is just perfect for this kind of food preparation.

Where to buy Blue Stilton Cheese

To be able to eat immediately the favorite Blue Stilton Cheesecake, one has to have all the ingredients. For the Blue Stilton Cheese, it can be found online. There are companies and entrepreneurs who are selling online of Blue Stilton Cheese. This is very convenient actually. This saves the person time and effort in going to stores. The Blue Stilton Cheese is just a click away. For those who love to have this kind of cheese now, one can log on to the best cheese shop available and order their favorite Blue Stilton Cheese.

Mozzarella Di Bufala Cheese to Relieve Stress

I recently discovered a remedy for stress. After a very stressful day at work, I drove town and went to this small restaurant where its bestseller is their cheese burger. From then on, my fascination with cheese burgers carried on. I think what makes cheese burger so delicious for me is its cheese inside. There are times that the cheeseburger tasted dull. I blamed it to the cheese used for the sandwich. In other words, the taste of the cheeseburger relies so much on the kind of quality cheese use in the burger. If the cheese is something as tasteful as Bufala Mozzarella, then one will never go wrong in buying many of these hamburgers.

The Mozzarella Di Bufala cheese

Just by its name, it speaks of quality and authority. The Bufala Mozzarella is not just applicable for hamburgers, but it can also be used for other food recipes. These kinds of foods rely much to the cheese used as one of the ingredients. Most of these are that in the pasta side. What makes Mozzarella Di Bufala stands out over other cheese is that its taste is so rich. It even leaves a sort of aroma when put over newly grilled burger patties. It excites me all the time if I know that my hamburger sandwich has a Mozzarella Di Bufala cheese inside it.

Online stores

Although Mozzarella Di Bufala cheese products can be found at the supermarket, there are lots of available products of which in the Internet. Manufacturers and entrepreneurs choose online promotion to gain more market on their Mozzarella Di Bufala products. Also, you can learn more this cheese when you research about it at the Internet. Meanwhile, you can have your own cheeseburger at the comfort of your homes. You need not go out to the streets and buy. All you have to have is a sandwich bread, patties, sauce and, of course, the mouthwatering Mozzarella Di Bufala cheese. Having the best cheese for your food is all worth it.

Blue Stilton Cheese and Its Greenish Veins

Stilton is my favorite kind of cheese, but I must admit, it can lose you your friends and street credit! Eating a moldy cheese isn't the most glamorous thing I've ever done, nor the best smelling, but it tastes great! I know very few people who agree with me on this one that stilton has an amazing taste, and, let's face it, the mouldier the better. It goes with pretty much anything, I have countless Stilton Cheese recipes. I absolutely love Stilton and beetroot sandwiches and definitely sat on my own during lunch while eating them, Stilton and Victorian chutney on fresh bread, Stilton and broccoli soup, Stilton and apple on pork chops, the list is endless! 

The Blue Stilton Cheese is amazing! While some do not want the moulds in it, it sure is surprising to know that the moulds make the cheese taste even better! In making this cheese mouldy, the people manufacturing it insert metal rods at random points throughout the cheese and then leaving them in the cheese until it begins to grow mould because of the bacteria, then the rods are taken out and the cheese is ready to eat. The mould gives the cheese a distinctive sharp taste, a bit of a kick, if you like, to add to the usually bland taste of cheese, which I think does it the greatest of flavors! The mould is not unhealthy for you to eat, it is good bacteria, like that of yoghurt and such foods, and tastes delicious!

I think that Stilton is one of the best cheeses there are, and certainly one of the most distinctive and strongest, and I say the stronger the better! So what are you waiting for, go ahead and get a hold of your own Stilton Cheese today. Ordering online is the best way to acquire it fresh. All you have to do is check out the only gourmet cheese shop online.

Cooking Italy’s Best: Lasagna with Mozarella di Buffala

Whenever my friends and I eat out in an Italian restaurant, the dish I usually order is Lasagna. Lasagna is one of my favorite pasta dishes and I wanted to learn how to cook it. My friend knows how to make lasagna and she makes one of the best in the world. I asked her what cheese she uses because I particularly like its texture and she told me that she uses Mozarella di Bufala with Parmesan and cottage cheese.  

I’m quite familiar with the other cheeses that she mentioned but I’m not sure with Mozarella di Buffala, so I researched on it. From what I have gathered, this comes from the milk of water buffalos. It is manufactured in most parts of the world, but the best ones are believed to be from Italy. Also, this cheese is the most prized among the mozzarella cheeses. It is great for pizza and pasta due to its melting properties and its flavor is delicate, hence it can complement with other ingredients that you put in your dish. It can also stand alone and can be eaten raw or with tomatoes and basil, or any other herbs you wish to add.

So after my research, I tried making my very own lasagna. I prepared the basic ingredients such as the lasagna noodles, lean ground pork and beef, tomato sauce and fresh crush tomatoes. Do not forget your herbs such as your parsley, oregano, basil, garlic and onions. I don’t like black pepper on my lasagna so I skipped that, but you can add them if you want. For the cheese, I prepared my Mozzarella di Bufala, Parmesan and cottage cheese. I added salt and a little bit of sugar to balance the flavor. When everything was cooked, it was delicious and I love how cheesy it was! You can try and make your own according to your taste too. A lot of recipes can be found on the internet. You can buy your ingredients in your local grocery store, and as for your cheese, you can try the best cheese shop around your place so you’ll have the freshest and best ones. 

Mozzarella di Bufala’s Stages of Production

Did you know that buffalo milk is really rich? A cheese maker requires 5 kg of buffalo milk to produce 1 kg of cheese. Also 10 kg of buffalo milk is required to make 1 kg of butter. Mozzarella di Bufala contains more protein and more casein contents which makes buffalo milk more suitable in the production of mozzarella. Making this cheese is really a long process and due to its perishable nature the cheese made will be delivered on the same day.

There are nine production stages which are as follows:

1.       Milk storage – this is when raw buffalo milk is stored in big steel containers.

2.       Milk heating – this means adding some heated treatment to the liquid, then poured into a cream separator.

3.       Curdling – this is when whey is induced.

4.       Curd maturation – this allows the curd to lie in the tubs to reduce acidification until it reaches a pH of 4.95

5.       Spinning – when hot water is poured to the curd to soften it

6.       Shaping – done with a special rotating shaper machine

7.       Cooling – by immersing the cheese in cold water

8.       Pickling – by immersing cheese in pickling tubs containing the original whey

9.       Packaging – cut as bags or in small basins and plastic with a bit of its whey

In Italy, for the first three days, fresh mozzarella is eaten completely naturally - simply cut in half and eat with your fingers!  

When mozzarella is really fresh, you will experience a burst of freshness, the milk will ooze out… southern Italians say that if you don’t have a mess on your face, you are not eating mozzarella!  This is what fresh mozzarella is really about.   Only after four days is it eaten with tomato, fresh basil and olive oil.  That got me a bit hungry; I’d head out to the gourmet cheese shop to get me some Mozzarella di Bufala.

Experiencing Spain with Leonora Cheese

The Leonora Cheese is a fine example of goat’s milk cheese that is not too strong and is not too mild. It is named after its home region in Northern Spain, Leon. The cheese’s natural rind exhibits white and gray mold. The interior paste of the cheese is white, smooth and dense. Its rind gives an overwhelming taste that adds a distinct character to the cheese. The Leonora Cheese is known to be the best quality Spanish goat cheese with a lemon twist. It is from a goat’s milk, processed and aged for three months.

Many people believe that this cheese plays a big part in the revival of Spanish cheese making. Leonora cheese looks like a small loaf of bread or a brick rather than a cheese. It is creamy, smooth and easy to spread. It’s just right for everyone’s taste. The newly made Leonora Cheese usually give a balanced, bright, creamy and lactic, with a pleasant, lemony tangy flavor. However, as it ages, its flavor intensifies and can become quite assertive, especially the on the part that is just under the rind.

Practically all cheese lovers can say that the best time for serving the Leonora Cheese is during the late spring and early summer. You must be able to have a piece of this cheese now to serve with your family and friends. To get one, you can visit your local cheese stores or you can log online. To be assured of its authenticity, it is best to shop in gourmet cheese shop online and order from there. So hurry, get this cheese now and experience Spain with this Leonora Cheese.

Le Marechal: The Most Appetizing Treat You Can Have

Le Maréchal cheese is a perfect ingredient you can incorporate to your food to have the most appetizing treat. Le MaréchalCheese is one of the greatest tasting cheeses. This tasty cheese is produced in the Vaud region of Switzerland from a raw cow’s milk. It is aged for a minimum of 130 days before being sold in the market. It is a lovely cheese that will give you a fantastic experience.

Le Maréchal cheese is an appetizing treat when paired with bread. You can make an onion and cheese French bread. You can mix it with your vegetable salad or incorporate it with other meat dishes like roast pork sandwich or prosciutto. These mouth-watering cheese complements well with other dishes. Le Maréchal cheese can be used in Swiss fondue, you can blend this with Gruyere and Raclette Cheese to produce a more flavorful fondue. You can add Le Maréchal Cheese in mashed potatoes. It will not only make the potatoes cheesy but also rich, creamy and delicious. You can definitely make your family dinner extremely fantastic. Serve this cheese to your guest and you will surely surprise them.

Considering Le Maréchal cheese to be a part of the ingredient in your dish will surely make the most appetizing treat for your family and guest. So why don’t you try one today! You can visit the best online cheese stores or at your ideal local cheese stores to make sure you are buying the best quality cheese.

Helpful Tips on How to Store a Gruyere Cheese

One of the most important thing to consider about cheese is how to store them. With different types of cheese, there are also several ways on how they're done. Gruyere is a cheese from cow's

milk aged between five to twelve months. A delectable cheese such as the Gruyere, you would want to retain its flavor and freshness. Most of these cheeses are sold in bigger quantities to enjoy it in several ways. The main goal in storing a Gruyere cheese is to store it properly and avoid drying it out. Either a dried-out cheese or a Gruyere that turns moldy, they should all go to the trash bin, in which we don't really want to happen.

To make sure that the cheese won't dry out, use a cling wrap to cover it. Pull out a large section to make sure that it covers the cheese very well and smooth out the surfaces avoiding wrinkles. Place the Gruyere cheese at the center of the wrap so you'll be able to pull the long sides up and lay them over the cheese. You can pull another piece up and use it to cover on top. Do everything tightly to make sure that the cheese won't dry up when stored in the refrigerator. You can also use wax or parchment paper if you're out of cling wrap. When you store it in the refrigerator, it is best within 3 - 4 weeks for a sliced Gruyere cheese at your deli counter. Storing it in the freezer will give it a shelf-life up to 3 months. Take a big note though, frozen cheese may loose some of its flavor and may become crumbly but thawed cheese will still be best in any gourmet dish that you're trying to cook.

Aside from keeping it fresh, it is also best to make sure that you are getting a freshly-cut Gruyere cheese so you can enjoy it for a longer period of time. Buy from an online cheese shop and enjoy fresh cheeses all year-round.