Vol. 3 No. 5
Finely Tuned Aromas and Tastes
We are always eager to bring the exotic tastes of far away countries to our members, and this month we're pleased to have done it again by bringing you the fabulous tastes of Italian Asiago, English Cotswold, and Norwegian Jarlsberg cheeses. The sheer variety of distinct flavors these worldly cheeses offer will lend an air of sophistication to any cheese board. So if you've been in the mood to entertain... wash down that marble slab and get out the fruit, and don't forget to pepper it with everybody's favorite spice of life - that incredibly edible cheese.
Asiago - A Favorite For 1000 Years
Asiago d'Allevo, a village northwest of Venice, is tucked beneath the Dolomite Mountains. There, artisan cheesemakers produce Asiago (pronounced ah-see-AH-go) using traditional methods. You won't find any computer-controlled machines or temperature-controlled rooms there. Only grass, cows, sheep, men and women, and lots of Asiago. A light beige cheese peppered with small holes, this delicious cheese has an engaging aroma and an intense and semi-sharp fruity flavor. Take one bite of Asiago and let yourself be whisked away to a warm, twilight evening in the Italian countryside.
Aged for 9-12 months, it is firm enough to shave or shred, and because of this, it is often used in cooking and in salads. It has a nice crumbly texture, and is perfect for the table, grated on salads, in pastas, soups, and sauces, or melted in quesadillas and pizza. Savory and flavorful, Asiago adds something special to just about any dish.
Asiago is a cheese that has been certified as a D.O.C. (Controlled Designation of Origin) since 21st December, 1978. At that time a law was passed to establish the boundaries of the geographical area, where the milk to produce this cheese could be collected, and the production traditionally takes place. So, when you choose Asiago D.O.C., you can be sure that you're getting a genuine and incredibly delicious product. There's only one Asiago, and that's the real one which always has this symbol marked on the side of its packaging.
Tradition in Veneto
A traditional product of Italy's Veneto region, Asiago, was and still is, the one of the most widely appreciated cheeses. On the Altopiano de Sette Comuni, in the northern sector of Vicenza is a very fertile highland area with excellent pasture. According to historical accounts, very tasty cheeses were produced in this area as long ago as 1,000 AD. In the Middle Ages (350 to about 1450) local cheeses were usually made from sheep's milk. The sheep were also very important for their wool, which provided raw material for local weavers and artisans, and hundreds of years later, for the industrial textiles firms located in the valleys of the Alto Vicentino.
Breeding techniques gradually improved over time, and the nomadic sheep farmers adapted to the increasing use of sown pastures and grassland cultivated for forage. In the age of the Republic of Venice, many local witnesses and travelers referred to Asiago d'Allevo as an important market center for both wool and cheese, since abundant supplies were brought to market from the surrounding mountainous areas. In the early sixteenth century, cows became the primary source of milk.
The use of sheep's milk eventually won out over the use of cow's milk, and the cheese-making techniques still used in the 'malghe' (Alpine shepherds' cottages in the summer grazing areas) of the Altopiano, were were gradually modernized and adopted by many small and medium-sized cheese-making workshops located within the typical production areas.
Some of these dairy workshops were originally set up when the inhabitants of the plateau were forced to migrate to the lowlands at the start of the First World War. After the war, the production of Asiago cheese, which had been confined to Asiago d'Allevo was gradually expanded to parts of the upper Po valley, as well as, to the mountainous areas of the province of Trento.
The style of Asiago cheese that clearly represents the oldest local tradition is the "d'Allevo" variety which is matured nine to twelve months. "Asiago d'Allevo" has a sharp, piquant taste, and the degree of its sharpness depends on the length of the maturing period and the technique used. By those who still speak the local dialect, this cheese is still referred to as "pegorin" … in Italian, "pecorino." The name has a direct reference to sheep farming, bearing witness to past traditions. In Italian, "pecora" means sheep. Asiago can is considered one of the best matured cheeses available in the International market.
Cotswold - The Pub Cheese
Cheese is the oldest and most natural way of preserving milk, with evidence suggesting that cheese making was first introduced in the UK over 2000 years ago. The skills were passed down through the farming community and today cheese is still made on the farm or in large factories known as creameries.
The cheese called Cotswold is named after a very picturesque area of Britain. A classic blend of chives and onion, coupled with a quality Double Gloucester cheese, this cheddary and smooth delight is a modern rendition of an old British favorite. A powerfully flavored cheese, Cotswold is also well known in Britain as "Pub Cheese."
Last September, over 10,000 cheese lovers invaded Stow to participate in the 2001 Cheese Festival and enjoy the charm of the Cotswolds. Such success needs a bigger venue and, after much debate, Chipping Campden has been chosen to host the Awards. On September 27th, over 150 cheesemakers will bring more than 700 cheeses to Chipping Campden to compete for the 2002 British Cheese Awards. Over 125 cheesemakers will be exhibiting and over 500 visitors are expected to attend the seminars/workshops on current issues. On the 28th and 29th, the Cheese Festival will be open to the public, so get your airline tickets now!
Norway's King of Cheeses 
Over 60 varieties of cheese are made in Norway, although the most famous is Jarlsberg. Jarlsberg's high quality and smooth flavour come from the rich consistency of the milk provided by Norway's dairy herds. Jarlsberg was first made from 1815 to 1832 at the Jarlsberg Manor near the Oslo Fjord. Today, Jarlsberg cheese is the most widely hailed and popular of the Norwegian cheese brands, accounting for 60% of Norwegian cheese exports. World Famous Cheese Norway's mellow, golden yellow Jarlsberg cheese has achieved worldwide fame for its characteristic nutty taste and attractive appearance with variously-sized round holes. Jarlsberg makes an excellent table cheese and also works well in a variety of sandwiches and cooked dishes.
The world's most famous "Baby Swiss," Jarlsberg has the consistency, texture, and hole formation of Swiss Emmental, but its flavor is more nut-like and sweeter.The paste is golden yellow with holes of various sizes. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. Jarlsberg can be used as a table cheese, dessert cheese or sandwich cheese. Serve it with wine, beer or aquavit.
Tasting Notes
Asiago This unique variety of cheese has a very distinct taste. Its aroma is strong and is reminiscent of the fragrance of yeast and dried fruit. Occasionally one can even distinguish a note of boiled chestnuts. To the touch, it is slightly elastic when it's relatively young and harder when fully matured. The dark shades of yellow straw that distinguish this variety can at times reach the intensity of amber. The sweet taste can acquire a somewhat more savory flavor and ranges to slightly piquant. The rich aroma becomes refined with seasoning and has a hint of dried fruit, butter and sometimes, exotic fruits.
Jarlsberg A mild cheese, reminiscent of Swiss, Jarlsberg (pronounced YAHRLZ-berg) has large irregular holes and a distinct nutty flavor. Its semi-firm yellow interior has a texture that is buttery rich with a mild and slightly sweet flavor. It's an all-purpose cow's milk cheese that's ideal for snacking, sandwiches, entertaining and cooking - it also melts beautifully.
Cotswold The harmonious blend of mellow, crumbly cheese and powerful vegetables makes Cotswold a terrific complement to the softer, milder flavors on your cheese board. Being a popular pub cheese in England, it is commonly served with hard-crusted bread and a strong, dark ale.
Recipes
Crunchy Salad with Warm Cotswold Cheese Dressing
Salad
12 ounces mixed salad leaves
4 ounces cauliflower florets
4 ounces cherry tomatoes
Croutons
3 ounces white bread, cubed
3 ounces butter
1 teaspoon chili powder
Warm Dressing
8 ounces Cotswold cheese, grated
4 fluid ounces milk
2 tablespoons fino sherry
1 teaspoon mustard powder
5½ ounces mayonnaise
1. Salad
Toss the salad ingredients together and arrange in individual bowls. Serve at room temperature, not chilled.
2. Croutons
Gently fry the bread in butter until a golden pale color. Sprinkle with chili powder and toss briefly over heat until coated.
3. Warm fondue dressing
Stir the cheese over very low heat until melted. Add all the remaining ingredients and continue to stir over very low heat until the mixture is hot, smooth & creamy. Don't boil. Spoon the dressing over salad, scatter with croutons and serve immediately.
Jarlsberg Fruit Salad
It's traditional to have fruit and cheese as part of a meal in Europe. Try this delicious recipe to add an international flavor to your next meal.
1 small fresh pineapple, peeled, cored and sliced
1 10 ounce can sliced beets, drained, reserve liquid
2 medium oranges, peeled and sliced
1 large Red Delicious apple, cored and sliced
1 small jicama, peeled and cut in strips (you can substitute one more apple for this ingredient)
1 large banana, sliced
1 small head of green leaf lettuce
1 cup (4 ounces) cubed Jarlsberg cheese
1/2 cup unsalted roasted peanuts
Dressing
Combine 1/2 cup reduced fat mayonnaise with 2 tablespoons each of lime juice and sugar, 2 tablespoons beet liquid, and 1/4 teaspoon salt. Blend well.
On serving platter, arrange first six ingredients on lettuce leaves. Top them with nuts, cheese and dressing. Serves six.
Poached Eggs with Asiago Cheese Sauce
When you're serving a dish with poached eggs, you can make the eggs ahead of time, and then just keep them in cold water. This is particularly helpful when poaching eggs for a large number of people. When you're ready to serve the eggs just immerse them for a few minutes in hot water to warm them.
Asiago Cheese Sauce
2 tablespoons unsalted butter
2 tablespoons all purpose flour
1/2 cup heavy cream
1/2 cup chicken broth
1/2 cup (2 ounces) Asiago cheese, grated
For eggs
4 slices sweet Virginia ham
2 English muffins, split and buttered
4 eggs
Freshly ground pepper
Fresh herb pansies and sprigs, for garnish
Melt butter in a small saucepan. Blend in the flour, stir over medium high heat for 1 minute. Whisk in the cream and chicken broth. Cook, constantly whisking until bubbly and thickened. Whisk in the cheese until melted. Cover the sauce and set aside in a warm place.
Arrange ham slices on English muffin halves on a baking sheet. Broil 3 inches from the heat for 2 minutes. Keep warm.
In a large skillet, bring 1/2 an inch of water to boiling. Reduce heat. Slip eggs into the water and simmer 4 to 6 minutes. Baste yolks with simmering water. Remove eggs from the water with a slotted spoon then arrange over ham and muffins.
Pour sauce over each egg. Sprinkle with freshly ground pepper. Garnish with fresh herb pansies and sprigs.
Serves 4
