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.

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.

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.