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| Mozzarella Company makes 35 artisan cheeses. The selection above, Smoked Scamorza, Basil Caciotta and Ancho Chile Caciotta, can be purchased as the Texas Sampler. |
| WHAT IT IS: Artisan Italian-style, Mexican and other cheeses, made in Dallas, Texas. |
| WHY IT’S DIFFERENT: Classic styles with a fresh point-of-view and some innovative spins. |
| WHY WE LOVE IT: Palate-dazzling flavors that remain in memory years after the cheese has been tasted. It’s the reason these cheeses have been winning awards for 20 years. |
| WHERE TO BUY IT: MozzCo.com. |
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Mozzarella Company:
Much
More Than Mozzarella
Page 6: The Cheese Lover’s Cookbook
This is Page 6 of a seven-page article. Click on the black links below to visit other pages.
INDEX
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The Cheese Lover’s Cookbook
In 2001, Paula published her first book, The Cheese Lover’s Cookbook and Guide: Over 150 Recipes  with Instructions on How to Buy, Store, and Serve All Your Favorite Cheeses (click on the link to purchase). It is first and foremost a beautiful cheese cookbook, with 150 recipes that incorporate cheese. You can start your day with Ricotta Pancakes with Banana-Pecan Syrup and then make the Sun-Dried Tomato and Basil Pesto and Mascarpone Torta (photo below)—so beautiful that if you don’t have a special occasion this week, you’ll want to create one.
The Portobello-Goat Cheese Napoleons are sure to become one of your favorite easy and impressive first courses. Ditto for the Lace Cookies With Orange-Mascarpone Filling and Raspberries. There are classics, like Rack of Lamb with Goat Cheese Crust, and Roasted Pork Loin with Dried Fruit Stuffing and Roquefort Sauce. And there are more creative concepts: Grilled Swordfish Steaks Stuffed With Pepper Jack, Ancho Chicken Broth with Goat Cheese Stuffed Squash Blossoms and Pepper and Brie Biscuits. There’s a recipe for one of our favorite desserts, Stilton Soufflé with Pears Poached in Port. And we can’t wait to make the Walnut-Crusted Stilton Cheesecake with Caramelized Apple Topping.
Sun-Dried Tomato and Bail Pesto and Mascarpone
Torta, a recipe from Paula’s first book.
If you can’t wait for the book to arrive, there are 30
or more recipes (but not the one above—you’ll
need to get the book)
on the company website.
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In fact, there isn’t a recipe in the book we don’t want to make—or at least want to eat, immediately (after reading about the ricotta and mascarpone sorbets, we had to call down to Il Laboratorio del Gelato for some ricotta, mascarpone and crème fraîche gelato as reinforcement). In addition to a chapter on buying, storing, cooking and serving cheese, we love the recipes for making cheeses at home: crème fraîche, cream cheese, cottage cheese, mascarpone, ricotta, queso blanco and aged tomme. And, Paula’s eight recommended cheese plates take the time and guesswork out of planning exactly what perfect combination of cheeses to buy.
Paula’s second book, Cheese, Glorious Cheese: More Than 75 Tempting Recipes for Cheese Lovers Everywhere, was released in February 2007. You can click on the link to place an order at Amazon.com.
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The American Cheese Society
If you truly love cheese, consider a membership in The American Cheese Society (just $90 per year for consumer enthusiasts), and look into joining your state’s cheesemakers’ guild as well. Your dues will help support the work of artisan cheesemakers. At the state level, membership generally will inform you about cheesemaking classes, farm tours, tastings and other educational opportunities that will enhance your turophilia†.
†The love of cheese. A lover of cheese is a turophile. The words come from the Greek words for cheese, tyros, and lover, philos.
The ACS was founded in 1982 and has grown to 1,200 members, a diverse group of cheesemakers, distributors, retailers, consultants, food writers, academicians and enthusiasts. Each July, the Society hosts an annual conference and a world-renowned cheese competition in a different U.S. city, which culminates in the Festival of Cheeses—a mammoth tasting of the entrants and winners. The conference sells out, and only members can attend. The 2007 conference is in Burlington, Vermont. You can read our overview of the 2006 American Cheese Society conference, where 600 of the 941 cheeses entered were available for tasting at the Festival of Cheeses (and we don’t know if any one person got close to tasting even half of them). It’s a cheese-lover’s paradise. Also read NIBBLE cheese reporter (and conference attendee) Stephanie Zonis’ observations on trends in artisanal cheese.
Continue To Page 7: Buy Mozzarella Company Cheeses
Go To The Article Index Above
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