Addictive cheeses in recipes, not on boards..
I tend to be a cheeseboard queen and haven't met many cheeses I don't like. Most recently I've been on a Jasper Hills/Cabot clothbound cheddar, humboldt fog and aged Gouda kick. D'affinois I don't think I could manage to cook with because I could eat it all before doing anything else with it.
Do any of you have recipes with Humboldt Fog or any other cheese typically found on a board? I've done a mini panini with Brie/apple and turkey. Recently only hadnthr clothbound cheddar on hand and mixed it in scrambled eggs...damn good. Thought maybe peaches and humboldt after a brief unsuccessful google search. Any ideas would be great!
I can't imagine homogenizing HF with other ingredients. It is essentially 3 cheeses in one, and I don't even use crackers. I dissect it with a paring knife and eat it off the knife. 5 year gouda is like crack, and equally dense. It won't melt. I tried stilton on grilled filet mignons after the flip, and it was overpowering. I have had occasional success with fresh gouda stuffed in chicken breast and grouper filet pockets. I refuse to excavate a ripened cheese for the paste.
We cheese mice like cheese, naked cheese. Cheese doesn't need a co-star, it gets top billing on the marquis and sings a cappella on the cheese plate.
Cypress Grove has a few recipe suggestions on their site:
other ideas for the Humboldt Fog:
- stuffed squash blossoms
- tamales - with black beans and squash or roast corn
- crust with nuts or panko & bake/broil/pan fry. serve over salad.
- grits or polenta
- savory or sweet tart - tons of options
- ravioli filling
- risotto with spring vegetables
- creamy pasta sauce
- mix with herbs & stuff cherry tomatoes, baby peppers, mushrooms, zucchini
- goat cheese spread
- savory cheesecake
oh, and welcome to Chowhound!
You might want to check out a cookbook called The Cheesemonger's Kitchen (which I found out about on this board). There's a recipe in there for puff pastry with Humboldt Fog, red onion, and wild honey-Syrah syrup, along with a sandwich using D'affinois that looks pretty good. I've had excellent luck with the recipes from there, including cheese platters and some amazing meatballs with bocconcini in the middle.