Infused with the robust flavor of whiskey, Kerry Gold’s rich and creamy Aged Cheddar has unique undertones of smooth, woody and nutty taste of pure Irish Whiskey. Entrenched in the history and traditions of Ireland, Cheddar and whiskey are now together in one spirited Irish grass fed cow’s milk cheese. The Cheddar is sharp with an acidity that rides up the sides of your tongue and the finish is long. The texture is fudge-like and chewy, with a buttery, nutty bite that the whiskey only improves.
Kerry Gold cheeses are made at a Co-op owned company that is owned by its farmer members. The milk comes from grass fed cows from a number of dairies. The cows are free to roam in the fresh air and feed of the lush pastures of tender grass. The milk produced from this environment is rich in beta-carotene.
This cheese turns into an excellent mac n’cheese and an even better cheese sauce atop potatoes, cauliflower or cabbage.
Pairs well with dark Ales or a robust Zinfandel
Cheese Type: Cheddar
Milk Type: Cow
Region: County Cork
A match made in heaven! BellaVitano Gold soaked in Merlot adding hints of berry and plum to a rich, creamy cheese with nutty, fruity flavors. This one is always the hit of any cheese tray and one your guests will be asking where you got it. The Sartori family created the perfect marriage of flavors that will have your taste buds saying “I do”. Add a few toasted walnuts, some thin sliced Serrano Ham and semisweet chocolates and the honeymoon never has to end.
This is a new hybrid cheese from Wisconsin that is like a rich craveable premium Cheddar, balanced by the full flavor of a Parmesan that has been aged in the perfect Merlot until the taste is an symphony in your mouth. The sweet nuttiness of the BellaVitano with Merlot, a slice of Granny Smith Apple and a small spoon of fig jam and your mouth is begging for more. This cheese is great naked or dressed so let your mind indulge all your tummies cravings.
Pairs with Chianti, Port and light Italian Reds or Indian Pale Ale, Sweet Cider or Dark Malty Ale. Add some nuts, dry fruits and rustic bread and you all set!
Cheese Type: Parmesan/cheddar hybrid
Milk Type: Cow
Age: 8 – 10 months
Try BellaVitano with Merlot on top of your favorite bagel with Serrano Ham and a hot spicy mustard.
Drunken Goat is a most unusual goat cheese. So you ask, “What’s with the name?” Perhaps you have images of goats weaving about the pasture, teetering, perhaps sparring, and maybe snoozing on their backs with hooves in the air pointing to azure blue skies. But just to clear the air, neither wine, nor any other form of spirit is fed to the goats. The name is a figurative one, referring to the manner in which this goat cheese soaks up the sumptuous red wine in which it’s bathed. Drunken Goat comes from the Murcia region of Spain, which is famous for its Doble Pasta wine as well as its excellent goat’s milk. The milk used to make this cheese comes exclusively from Murciana goats. It is high in both fat and protein, giving this cheese its amazing creaminess. Drunken Goat is aged for a short period of time before being immersed in the Doble Pasta wine for 72 hours or so. The result not only adds flavor to the cheese, it also imparts an incredibly stunning violet color to the rind. Usually rinds are various shades of brown or cream, sometimes with moldy patches of blue. It is definitely unique for a cheese to have such a brilliantly colored, violet rind. Some have likened the hue to the fiery sunsets seen in the region where it is made. After the cheese has had its luxury Doble Pasta bath, it’s then aged for an additional 75 days to allow full maturation and intermingling of the cheese and wine flavors.
The Doble Pasta wine, which once bathed your Drunken Goat, is a young wine with pronounced flavors. It gives the cheese both its color and its flavor. You can expect to smell the aroma and taste the wine in the finish of the cheese. The flavor begins mild and oh-so-creamy, but finishes with a wonderful tangy sweetness and a fruity, luscious, grapey aroma. Serve it with desserts or as an appetizer. Pairs with medium fruity red wine, chorizo, almonds and olives. Try using this cheese in your next grilled cheese with a little tapenade.
Cheese Type: Semi-soft
Milk Type: Goat
Age: 75 days
Fig and Drunken Goat Crostini:
By Jamie Oliver
- 1/2 baguette, sliced at a diagonal, 1/2″thick
- olive oil
- 1 pint of figs, washed and stemmed
- 3 Tablespoons creme fraiche
- 1 egg yolk
- 1/2 teaspoon dry mustard powder
- 3/4 cup shredded drunken goat cheese (or manchego, or campo)
- salt and pepper
- drizzle of vegetarian worcestershire sauce, or balsamic vinegar
- finely chopped rosemary, or thyme
- preheat the broiler. drizzle a bit of olive oil and a sprinkle of salt on the sliced bread, and toast under the broiler very slightly on both sides. cover a baking sheet with foil, and place or arrange the toasts on it.
- thinly slice up all the pretty figs – each toast will use 3-4 slices. quarter the rest of the figs and scoop out their guts. spread these on the toast.
- mix together the creme fraiche, egg, mustard, and shredded cheese. season with salt and pepper. spread this mixture on the toast, covering it completely to the edges. broil the toasts until the cheese is bubbly and dark golden. remove the toasts from the broiler and let cool slightly. top each toast with a few sliced figs and a pinch of rosemary.
there’s enough cheese sauce in this recipe for at least a dozen small toasts. depending on how stingy you are with it, you could get up to 20.
Timballo is an Italian dish consisting of baked pasta with one or more other ingredients (cheese, meat, vegetables and even fruit). The name comes from the French word for kettledrum (timbale). Varieties of Timballo differ from region to region and it is sometimes known as a bomba, torino, sartu or pasticcio. It is similar to a casserole and is sometimes referred to in England as a pie or savory cake.
The following is our family favorite:
Timballo and Serrano Ham
1 box of your favorite pasta (we use homemade)
1 pound of your favorite meatballs
¼ pound Satori’s Balsamic BellaVitano (flake or crumble some and grate remaining)
1 pound sliced Serrano Ham
If you are making this totally from scratch start with your sauce, then your pasta so it can be drying while you make the meatballs.
Once everything is assembled pre-cook the pasta to al dente.
Line the bottom and sides of a large casserole dish with the Serrano Ham, mix the sauce, pasta and the crumbled half of the BellaVitano together and pour ½ into casserole dish on top of ham. Add a layer of meat balls and more sauce, cover with remaining pasta. Pack it down and fold ham over top.
Bake at 350 degrees for about 30 minutes.
Serve by tipping upside down onto a platter, top with sauce and meatballs and grated BellaVitano Cheese.
A blended cheese that is a Parm-Cheddar hybrid created by Satori. It has the sweetness of Parmesan alongside the sharpness of cheddar. It’s texture is somewhere between flaky and firm with a nutty, fruity flavor. The Sartori family is a fourth generation family owned cheese company from Antigo, Wisconsin. BellaVitano Gold is bathed with a handcrafted Raspberry Tart Ale every day to give it a sweet, tangy rind. BellaVitano was inspired by traditional Italian farmstead cheeses. It starts out like Parmesan, it has a creamy rich texture with a light fruity notes the raspberries that combine with hazelnut and brown butter flavors. BellaVitano tastes like Parmesan but has the melting qualities of Cheddar.
Serve with smoked turkey, almonds, raisins, dates or crusty breads. For a special treat try it with a hot sweet biscuit and blackberry jam.
Pair this cheese with Chardonnay, Pinot Noir, Asti Splumanti, Sherry, Weizen, Weizenbock, Smoked Porters, Pale Ales.
Cheese Type: Parmesan/Cheddar Hybrid
Milk Type: Cow
Age: 10 – 12 months
Region: Antigo Wisconsin
Prima Donna Maturo combines the famous Dutch art of cheese making with the traditional flavor of Parmesan cheese, creating this unique specialty cheese for everyone who enjoys the Italian way of life: “Formaggio con passion”. Prima Donna is extra mature and full bodied taste that combines Gouda and Parmesan. It melts like a Gouda, it has “crunchies” like parmesan. The little “crunchies” are called “crystals” and are part of the aging process. It goes well grated over soup, salads and pasta or as an addition to your cheese platter. It is aged only one year compared to a four or six year Gouda which gives it the subtle flavor that is sweet, and nutty with a caramel aftertaste.
Prima Donna maturo is lactose and glutten free.
Pair with bigger reds such as Cabernet Sauvignon, Pinot Noir, Syrah or Zinfandel.
Cheese Type: Hard Gouda
Milk Type: Cow
Age: 1 year
Baked Zucchini with ham and Gouda
7 oz. freshly grated Prima Donna
2 tbsp. black olives without seeds
2.5 tbsp. oil
2 minced onions
2 finely chopped cloves of garlic
14.2 oz. minced ham meat (could be replaced by minced beef)
1 tsp. fresh thyme leaves
0.5 tsp. ground cinnamon
salt and freshly ground pepper
100 ml dry white wine
26.5 oz. pre-cooked potato slices
1 cup crème fraîche
Clean the zucchini’s and cut them in slices of 0.5 cm. Slice the olives in rings. Pre-heat the oven at 350 degrees F.
Heat 2 table spoons oil in a frying pan and fry the onions and garlic. Add the minced meat and bake it for approx. 3 minutes until it is brown and loose. Mix in half of the olives. Sprinkle the minced meat with thyme, cinnamon and season it with salt and pepper. Add the wine and let it stew for 2 minutes.
Cook the zucchini for a minute in boiling water with salt. Put the slices in a colander and let the water drain out. Grease the oven dish with the remaining oil and divide a third of the zucchini over the bottom of the dish. Divide a third of the meat mixture over the zucchini and then a third of the potatoes over the meat. Repeat the layers twice.
Mix the eggs with the crème fraîche, half of the Prima Donna maturo and salt and pepper. Divide this mixture over the oven dish. Sprinkle the rest of the cheese on top and bake the oven dish for about 30 minutes.
Remove the dish from the oven and sprinkle the remaining olives on top.
This cheese is from a village located in the mountains north of Barcelona and is named after the cheesemaker’s son. The goats are raised on hills that are about 5k from the Mediterranean and feed on the natural flora which imparts a unique savory flavor. The paste is creamy and becomes more complex with age.
Sant Mateu is made in the hamlet of Vilassar de Dalt, north of Barcelona, by Cheesemaker Josef Quixart, with milk from his own herd. Unlike most washed-rind cheeses the rind on the Sant Mateu is not damp and sticky but a dry golden to orange color due to the proliferation of Brevibacterium linens. This friendly, flavor-enhancing bacterium can be present naturally in the cheesemaking facility, but most cheesemakers add it to the brine used for washed-rind cheese to encourage its growth. As with all washed rind cheeses the rind is not edible.
The paste inside it is chalky but creamy, yet crumbly similar to a young cheddar. It taste fruity, sweet, slightly herbed and nutty and like cooked milk with very little acidity. The older the cheese becomes the creamier and more aromatic it becomes.
Perfect before or after meals. Serve it with crusty bread or crackers or with sweet wine and jam it is delicious either way.
Pairs well with light fruity reds or sweet white wines.
Milk Type: Goat
Age: 2 – 3 months