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!
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.
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!
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.