“Yowza” is all I can say about the Featured Cheese of the Month, Havarti Habanero.  Yowza because of the fact that it’s like fireworks when eaten and therefore, perfect for our July cheese.  Happy 4th of July Everyone!  This cheese went like hotcakes, and when I say hot, I mean HOT.  I personally couldn’t take the temperature (I am not traditionally a big fan of too much spice), but I was shocked at how many people loved this cheese and said that the spice was just right.  

Some information about Havartis in general:

Havarti is originally made in Denmark but is also made in other countries including Australia and the US.  It is made from a pasteurized cow’s milk cheese.  This cheese was named after Havartigaard, the experimental “Havarti Farm” where in the 19th century Hanne Nielsen created what is now one of Denmark’s most popular cheeses.  Its creamy and mild taste makes it a perfect cheese for the addition of a variety of seasonings, like dill, caraway seeds, chives, peppers and many herbs and spices.

This particular Havarti came from a “green” farm in Indiana, known for their creamy dairy products.  If you are looking for an aged or dry cheese, this is not your farm; but if you are looking for the most creamy semi-hard, traditional cheeses, I’ve found your dream dairyland.  Their cheeses are creamy and tasty enough to stand alone for a tasting but even more decadent when used in recipes like fondues, quiches, paninis, chili toppings, etc. 

See some of the comments, ideas, and suggestions from people who were able to get in on this deal:

• ”The cheeses are all very delicious!  My favorite is the Habanero Havarti.  I shredded it on top of homemade chili and skipped the Tabasco sauce!  Also enjoyed it slightly melted on top of chicken burgers  with slices of avocado.  I love the kick in this cheese!”
• ”Ate a good amount of it within minutes of its arrival.  So creamy and delicious with a great kick.”
• ”The cheeses were a BIG hit in my house. The favorites were both Havartis.”
• ”Loved the Havarti onion, but the hot one was too hot, and we like hot.”
• ”Loved it!  Served it to the girls and had enough to serve to my family. I loved the spicy one with crackers.”

Serves 4

2 tablespoons plus ¼ c extra-virgin olive oil

¼ Vidalia or sweet onion, chopped

2 tablespoons balsamic vinegar

1 pound grape heirloom tomatoes, halved (any delicious tomato will do but grape heirloom tomatoes are sweeter and hold their shape)

4 ounces Pappardelle or Farfalle pasta (or lasagna sheets cut — any type of flat pasta)

½ c basil leaves

1 clove garlic

4 ounces robiola cheese (cut into 8 pieces)**(see tasting notes)

Salt and pepper to taste

Fresh parmesan shavings

1. Heat 2 tbl of olive oil over medium high heat.  Add the onion and cook, stirring, until tender, about 6 minutes.  Add the vinegar and tomatoes; cook, tossing until the tomatoes begin to burst, about 5 minutes.  Set aside the tomato relish to cool.
2. Meanwhile, in a large pot of boiling water, cook the pasta al dente. 
3. In a blender, combine the basil leaves, garlic clove and remaining ¼ c of oil.  Blend until smooth. 
4. To serve, toss the pasta with the tomato relish, cheese, salt and pepper and drizzle with the basil oil.  Garnish with whole basil leaves and parmesan cheese (optional).

Robiola cheeses come from Italy and in a variety of shapes, sizes, milk types and ages, however they all have an edible rind and creamy, moist richness. 

Robiola is a table cheese, served either alone or with oil, salt and pepper.  Proper storage is key with this cheese.  Do NOT wrap in plastic since this can suffocate the cheese.  Refrigerate unwrapped in simply its crust or wrap it in paper.   It can be kept up to a month but is best when eaten within a week of purchase.   Did I also mention that I offer a free service of “housecalls” to help you eat any cheese you cannot finish in the recommended time frame?

*Based loosely off of a recipe in Culture magazine (Summer, 2011)

**I happened to be out in Huntley, IL visiting my parents this summer when I couldn’t find a cheesemonger to save my life.  There was not a robiola to be found for miles.  I substituted with a very stinky French Brie and it was lovely.  I paired this with a fruity white wine and was not pleased.  I would recommend a drier white or a light summer red.

Winnimere from Jasper Hill Farms is our featured decadent cheese of the month and one that is going fast.  Literally!  There are merely weeks left in this season where you will be able to take advantage of this seasonal cheese made only during the winter months from the farm’s herd of Ayrshire cows as their fresh, raw milk achieves peak richness. 

The original concept for Winnimere was inspired by Vacherin Mont d’Or and the Swiss Försterkäse.  Winnimere captures the microflora from the Jasper Hill Farm pastures, woodlands, and cheese cellars. 

To learn more about Winnimere, find the perfect wine to pair with this lush cheese, or buy this cheese, CLICK HERE.

Winnimere, Vintage 2011

Made from the raw milk of Jasper Hill Farm‘s Ayrshire cows, during winter when their milk has higher fat content, Winnimere is a washed-rind, bark-wrapped cheese in the tradition of the Swiss Försterkäse and the Vacherin Mont d’Or.   Mont d’Or is not allowed in the US due to the fact that it is unpasteurized.  The fact that it is a forbidden fruit makes it all the more decadent!  Therefore, Winnimere must be aged for 60 days to meet the US raw-milk requirements. 

I served this cheese one night to a group of friends.  Some friends were more adventuresome, gastronomically speaking that is, than others but truth be told, it was a winner.  And the fact that it is unusual makes it even more appealing than a regular plate of cheddar.  No offense cheddar.  

Pairings

While Winnimere is made in Vermont, it is similar to Mont d’Or made from French cows in the Jura Region.  It is however, a bit more earthy and aromatic than a Mont d’Or and at times can even resemble a mild Epoisse made in Burgundy.  Since taste is so subjective, I believe that a red or a white can both go nicely but keep in mind that this cheese is only made during the winter months and will be gone by early summer.   Therefore, my personal choice would be red for the chilly nights.  Think Cotes du Jura like a Pinot Noir, Trousseau, or Poulsard.  If a white is your preference, how about a White Burgundy?  Epoisse is made in Burgundy so that makes sense, non?  White Burgundies are essentially Chardonnays so you can’t go wrong there, either.  Any wine from the Jura region would do nicely.  Why not buy a couple of bottles and experiment.  Just don’t forget to invite me.  Enjoy!

Cheese Fondue

Ingredients:

• 1/2 pound imported Emmenthaler (Buy Now) cheese, shredded
• 1/2 pound Gruyere cheese, shredded
• 2 tablespoons cornstarch
• 1 garlic clove, peeled
• 1 cup dry white wine
• 1 tablespoon lemon juice
• 1 tablespoon cherry brandy, such as kirsch
• 1/2 teaspoon dry mustard
• Pinch nutmeg
• Assorted dippers

Directions:

In a small bowl, coat the cheeses with cornstarch and set aside. Rub the inside of the ceramic fondue pot with the garlic, then discard.

Over medium heat, add the wine and lemon juice and bring to a gentle simmer. Gradually stir the cheese into the simmering liquid. Melting the cheese gradually encourages a smooth fondue. Once smooth, stir in cherry brandy, mustard and nutmeg.

Arrange an assortment of bite-sized dipping foods on a lazy Susan around fondue pot. Serve with chunks of French and pumpernickel breads. Some other suggestions are Granny Smith apples and blanched vegetables such as broccoli, cauliflower, carrots and asparagus. Spear with fondue forks or wooden skewers, dip, swirl and enjoy!

Say Fromage is Chicago’s North Shore premier source for custom catered cheese courses.  Let us help you orchestrate your next decadent cheese experience whether it be an entire wine and cheese tasting event,  a cheese course for a soirée or even simply helping  you obtain the right cheese for a week night dinner. 

Say Fromage will fit any budget and will customize our services to meet your gastronomical needs.  Contact Say Fromage today and give your next event that “Je ne sais quoi?”

Say Fromage! Or should we say “C’est Fromage!” Or should we just say, “SAY CHEESE!”

Either way, Say Fromage is your answer to CHEESE. Stinky, mild, creamy, rare, artisanal, local…you name it. More importantly, we can help you learn what you like, determine why you like it, discover new cheeses that you would never have tried and even help you pair each cheese with the right accoutement to create a gastronomical paradise.

Say Fromage’s founder Renee who is nothing more than a cheese lover at heart with a disire to inspire this same passion in her friends and family and how through the launching of SayFromage.com, THE WORLD!

Renee studied abroad and first cultivated her secret relationship with cheese when studying in France. At first, Renee thought surely there must be something wrong with the poor woman with whom she lived. Their French refrigerator definitely needed a good cleaning for it reeked of sour “something.” Additionally, Renee would find plates of cheese in the cupboard in the evening and continually attempt to put it back in the fridge, only to find it back in the cupboard by morning.

Little did Renee know, these were the inner workings of a cheese genius or at the least, a true cheese aficionado.

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