Next Issue December 1st 2016

National Moldy Cheese Day

Hooray for National Moldy Cheese Day

“Age is not important unless you’re a cheese.”
–Helen Hayes

Today is National Moldy Cheese Day -- a truly funky, but tasty holiday observed each year on October 9.

Some people feel moldy cheese is just downright gross.  Others crave the strong flavor and unique 'tang' that distinguishes these moldy morsels of deliciousness.  Blue cheeses are often considered “the moldiest”.  These complex blue-veined cheeses are generally ranked as some of the best cheeses in the world.

 Moldy Cheese Facts
  • The distinct blue veins are a result of the cheese being pierced with strains of Penicillium fungi
  • Fungi spores are mixed in with the curds or injected with spores before the curds form
  • Some cheeses are stored for one year or longer before they are ready to eat
  • Cheese develops the optimal flavor and texture when served at room temperature
  • Most of these cheeses must still be aged in the original caves where they were developed to bear the name
  • Early blue cheese makers used bread to start the mold and waited for it to spread naturally to the cheese curds

Favorite Blue Cheese Recipes:

Dads Blue Cheese Dressing
This dressing is very thick.  Add a little milk to make it thinner if you like.

2 C mayonnaise (I like the one made with olive oil)
1/8 cup cider vinegar
1 T Splenda
1 C (4 oz) crumbled blue cheese

Place all ingredients in a bowl and stir until completely combined.
Refrigerate overnight

Cobb Salad Sandwich
This is one mighty meal sandwich!

4 slices sourdough bread
2 T mayonnaise
4 slices deli turkey
1 large tomato, sliced
2 hard boiled eggs, sliced
1 avocado, pitted and sliced
4 slices cooked bacon
Onion, sliced
1/3 C crumbled blue cheese
Salt and black pepper, to taste

Spread mayonnaise evenly over bread
Layer lettuce, turkey, tomato, egg, avocado, bacon, onion, and blue cheese
Salt and pepper to taste
Makes:  2 sandwiches

Cranberry Cheese Ball

1 8-oz. pkg. cream cheese softened
1 C sharp white Cheddar cheese, shredded
1 4-oz. container crumbled blue cheese
1 6-oz. pkg. sweetened dried cranberries
1 6-oz pkg. crushed pecans
Assorted crackers

Place first four ingredients into a food processor; process until well combined
Shape cheese mixture into a ball
Roll ball in crushed pecans
Wrap in plastic wrap
Refrigerate overnight
Serve with assorted crackers

Enjoy - Auntie Babette

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