Robiola Cheese originates from the small town of Arona, in the province of Novara, in the Piedmont area of Northern Italy.
The term 3 Latti is Italian for three milks. This cheese is made from an equal mixture of cow’s milk, sheep’s milk and goat’s milk.
Robiola is a mild cheese perfect blended into polenta or rice for a creamy flavorful side dish. Try it with some apple or pear for a simple, appetizer.
Giselle Cheese is a raw milk cheese hand-made made by Renate Nollen of Leonardsville, NY, from raw sheep milk, salt, rennet, cultures.
HALOUMI is salty cheese originating in Cyprus and made from sheep’s or goat’s milk: often grilled or fried because it melts very slowly. A rich source of calcium, haloumi also contains potassium and zinc, and is a great low-fat option.
Cypriots swear by eating fresh haloumi with wedges of watermelon for a delicious snack. Because it maintains its shape when cooked, haloumi can be baked, fried or grilled until the outside becomes crisp and golden and the inside melts slightly.
Pecorino Romano is one of most widely used, sharper alternatives to Parmesan cheeses. Because of the hard texture and sharp & salty flavor, Pecorino Romano is an excellent grating cheese over pasta dishes, breads and baking casseroles. Although, the use of the cheese is limited because of its extreme saltiness. Pair it with a glass of big, bold Italian red wine or a light beer.
Enjoy a taste of Spring! Nettle Meadow Dairy’s Kunik Cheese
Please join us for a Cheese Tasting from 11-3pm on Sat. April 13.
What is Kunik?
Kunik is a unique and voluptuous triple crème cheese only made in Thurman, New York in the Warrensburg area at our small family farm. It is a white mold-ripened wheel made from goat’s milk and Jersey cow cream. The blend makes Kunik far richer and more flavorful than a brie-type cheese yet more subtle and sumptuous than similarly ripened goat cheeses. Kunik is a registered trademark of Nettle Meadow Farm.
When it comes to pairing Champagne with cheese, nothing will tantalize the taste buds more than a sip of sweet and luscious sparkling wine and a bite of a thick, rich and creamy triple-crème cheese, like Kunik from Nettle Meadow Farm in Warrensburg, NY…
The amount of care involved in making Kunik attests to its superior quality and makes clear why it’s worthy of being paired with a century-old sparkling French beverage.” -Max Shrem, Slashfood.com
COWGIRL CREAMERY – ST. PAT’s
This cheese is only available in the Springtime.
A Janssens Family favorite.
We do carry Mt. Tam and Red Hawk year round.
Stop by for a sample today!
photo source: Cowgirl Creamery
St Pat’s distinctive green rind commemorates the arrival of spring in Marin County. Made with whole organic milk from the
Chileno Valley Jersey Dairy, this creamy semi-firm cheese is wrapped with the (de-stung) nettle leaves that grow wild all around the area.
Flavor notes: Mellow, soft, and full of smoky, artichoke flavor.
Recipe of the Month: Nigella Lawson’s Coca Cola Ham
For the Ham:
1 (4 1/4 to 4 1/2-pound) bone in ham
1 onion, peeled, cut in 1/2
1 (2-liter) bottle cola (recommended: Coca-Cola)
For the Glaze:
1 handful cloves
1 heaping tablespoon molasses
2 teaspoons English mustard powder
2 tablespoons Demerara (raw cane sugar) or granulated brown sugar
For the ham:
Peel and cut 1 onion in half. To a large pot or Dutch oven, place ham, the onion and pour over top, the 2 liter bottle of coca-cola. On a medium-high heat, allow to cola to come to a boil. Reduce heat to medium-low and cover, not tightly with lid, and allow to cook for 2 1/2 hours. It is 1 hour for every 2 pounds.
Preheat oven to 500 degrees F.
For the Glaze:
Pull the ham from the pot, and allow to rest on a cutting board reserving the cooking liquid. Using a sharp knife, trim the skin, leaving a thin layer of fat on the ham. Using the knife, score the fat diagonally into large diamond cut.. In each diamond pierce the fat with 1 clove. Spread the molasses over the meat. Gently pat the powdered mustard and sugar around the meat, so it sticks to the molasses. Line a roasting pan with aluminum foil. Gently place the ham in the roasting pan. Cook the ham for about 10 minutes or until glaze is burnished and bubbly.
For braising the ham in advance and then letting the ham cool, take ham from the refrigerator, glaze it according to the recipe, and give it 30 to 40 minutes to sit at room temperature. Place in a 350 degree F oven for 30 to 40 minutes, then turning up the heat if you think it needs a more crispy exterior.
What really sets Janssen’s apart is the wide variety of specialty cured meats such as Prosciutto di Parma, Serrano and Pancetta as well as delicious international hams including Jamón ibérico and Speck! Or, please your palette with such specialty items as fine pâtés, fresh truffles and caviars from around the world. Call ahead with your order and we’ll have it ready to go when you come in.
|The history of gift giving can be traced back to the Romans. On the first day of January, people gave each other gifts during a celebration. The gifts were originally evergreen branches, and later developed into cakes, to symbolize prosperity and sweetness in the coming year.
Goat cheese is a good match for Champagne. The cheese’s tangy sharpness and pungent aromas contrast well with Champagne’s citrus flavors. Goat cheese accentuates the smooth textures in Champagne, while allowing the more mellow, secondary flavours in the wine to develop on the finish.
Janssen’s gourmet cheeses are cut directly from the wheel to ensure freshness and flavor. You’ll receive a description card with each cheese purchase and be invited to register your purchase for future reference.