generally consumed together in their raw form,
with no or very little preparation. As a thumb
rule, the fresher and whiter the cheese, the
crispier and fruitier the wine should be. There
is no hard and fast rule as to which wine will
taste better with any particular kind of cheese.
But you can try out some of the following
combinations.
-A fatty, smooth cheese goes well with wine that is slightly oily.
-Sweet wine and cheese with high acidity go hand in hand.
-White wines are preferred for most type of cheeses than red wines.
-The light and fruity red wines only are recommended.
-The dry and fresh red wines suit soft cheeses especially the ones made from goats.
-Salted cheeses and wine with good acidity complement each other.
-You can try cheese and wine from the same regions.
Some Scrumptious Recipes...
RUSSIAN CREAM CHEESE
Ingredients
2 pkgs. cream cheese soft
1/2 cup butter
1 cup curd cream style cottage cheese
1/2 cup sugar
1 tbsp. fine shredded orange peel
1 tbsp. fine shredded lemon peel
1 tsp. vanilla extract
1/3 cup chopped red candied cherries
1/4 cup golden raisins
2 tbsp. diced candied pineapple
1/4 cup toasted almonds (optional)
Method
Start by mixing all the first seven ingredients together till the batter is smooth. Then mix in the remaining ingredients. Then line a clean flower pot completely with a moistened piece of cheese cloth. Put in the mixture and let it drain in the refrigerator overnight or even longer. After that is done, unmould the mixture and garnish it with the candied cherries.
RHUBARB CHEESECAKE DESSERT
Ingredients
1 cup flour
1/2 cup packed brown sugar
1/4 teaspoon salt
1/4 cup cold butter
1/2 cup chopped walnuts
1 teaspoon vanilla
16 ounces cream cheese, softened
3/4 cup sugar
3 eggs
1 teaspoon vanilla
3 cups chopped rhubarb
1 cup sugar
1/4 cup water
1 tablespoon cornstarch
1/4 teaspoon ground cinnamon
3 drops red food coloring (optional)
Method
In a bowl, mix flour, brown sugar and salt. Put in butter cut in to pieces until the mixture becomes coarse crumbs. Then out in walnuts and vanilla. Grease a baking dish preferably of 13x9x2", press the mixture and bake at 375 degrees for ten minutes. Let it cool, meanwhile in a bowl beat the cream cheese and the sugar till the batter becomes light and fluffy. Then add the eggs and vanilla and mix well. Pour this batter over the crust prepared and let it bake for another 20-25 minutes or till the center is set and edges become light brown. Let it cool. Then in a small saucepan, mix rhubarb, water, cinnamon, sugar and cornstarch. Boil this over medium heat. Cook for at least five minutes, stirring continuously, till the mixture thickens. Stir in food colouring, if required. Remove from the flame and let it cool. Pour over the filling, cover and let it be in the refrigerator for at least an hour.
CHEESE FONDUE
Ingredients
1 tablespoon cornflour
1/4 cup brandy
1 clove garlic
1 1/2 cups dry white wine
1 teaspoon lemon juice
500g freshly grated gruyere and raclette
white pepper
1/2 teaspoon freshly grated nutmeg
paprika
Method
Dissolve the cornflour in brandy in a small bowl and keep aside. Smash the garlic clove and rub it in the fondue pot. Throw after use. Pour in the wine and lemon juice and light it in flame. When the edges begin to simmer, add the cheese gradually making sure to stir it constantly. When it comes to a boil, pour in the brandy mixture and let it cook for two-three minutes, stirring constantly. Season it with paprika, pepper and nutmeg. Use long handled forks to dunk pieces of bread, potato and cauliflower. The fondue will thicken as it stands.
NACHOS
Ingredients
corn chips
grated cheese
refried beans or meat sauce
sour cream avaocado
finely chopped tomato
Method
Put corn chips into a large ovenproof dish, sprinkle with grated cheese and refried beans or meat sauce. Bake at 200 degC for 8 mins or until cheese is melted, and top with dollops of sour cream, slices of avocado and finely chopped tomato.
Alternatively, mound corn chips on a plate, add mince then cheese and diced onions. Microwave for 1 min, until cheese has melted. Top with sour cream and avocado and enjoy.
BLUE CHEESE CHICKEN SALAD
Ingredients
2 chicken breasts
1 stalk celery
3 green onions, thinly sliced
1/2 cup red seedless grapes
2 ounces blue cheese, crumbled
1/4 cup walnuts
1/4-1/2 cup mayonaise
salt and pepper to taste
Method
Poach the chicken breasts in enough water to cover them until cooked through, about 1 hour for skinless breasts or 90 minutes for breasts with skin and bones. Allow the chicken to cool slightly and then cut into 1/2-inch cubes. In a medium bowl, toss together chicken, celery, green onions, grapes, blue cheese and walnuts. Add mayonaise and mix until evenly combined. Season with salt and pepper and serve cold. Makes great sandwiches or a delicious addition to green salads.
RED & GREEN LETTUCE WITH FETA CHEESE
Ingredients
400 g Lazzaris Fruit Mostarda
225 g red and green lettuce leaves
45 ml Olio Carli olive oil
85 g white bread cut into cubes
115 g walnuts
170 g Romanian Feta cheese cut into cubes.
Ingredients for the dressing
15 ml Balsamic Vinegar of Modena 2 leaf
45 ml Olio Carli olive oil
salt and pepper
Method
Drain off the Fruit Mostarda but keep a spoonful of syrup back to be used in the dressing and then cut the fruit up into cubes.
Prepare six salad plates with the lettuce.
Warm the oil in the frying pan and add a clove of garlic and the cubed bread, fry them until the croutons are crispy and golden all over. Remove the garlic and remove the excess oil from the croutons using kitchen paper.
Prepare the dressing. Put all the dressing ingredients, as well as the remaining spoonful of Cremona Mostarda syrup into a glass jar with a lid. Shake the jar until the ingredients are well blended.
Put the croutons, walnuts, cheese and fruit mostarda on top of the lettuce leaves.
Dress the salad with the previously prepared dressing and serve immediately.
These are just some of the recipes to get you started on. For more recipes on cheesecake, cheese fondues, feta cheese, cheese sauce, cheese bread, cream cheese, cottage cheese, you can browse the Internet.