Category Archives: Asiago

Gourmet 4 cheese Mac and Cheese with Serrano Ham

Macaroni-and-Cheese-with-serrano

Total Time 1 hour and 15 minutes (Cook time 50 minutes) Serves 6

Ingredients

6 tablespoons butter

1/2 cup flour

4 cups milk, warm

1 teaspoon dry mustard

¼ teaspoon nutmeg

¼ teaspoon cayenne pepper or hot sauce to taste

Salt to taste

Dash Worcestershire Sauce

8 oz shredded Amish cheddar

8 oz shredded Asiago

4 oz shredded BellaVitano Balsamic

1 pound macaroni of your choice, cooked al dente

1 stack crumbled butter cracker (Ritz like)

2 oz shaved Serrano ham lightly fried and crumbled

2 oz Parmigiano Reggiano crumbled for topping

Directions

Heat oven to 350 degrees F.

Melt butter in large sauce pan over medium heat.  Add flour and cook, stirring for 1 minute. Whisk in the warm milk and bring to a boil, continue to whisk constantly. The mixture will thicken as the heat increases. Continue to whisk while adding the dry mustard, nutmeg, cayenne, salt and Worcestershire. Stir in the cheddar, Asiago, Bellavitano and stir until it is melted.

Pour cheese sauce over noodles and add to a 3 quart casserole dish.

Sprinkle top with cracker crumbs, Serrano crumbs and Parmigiano crumbles. Bake for 35 minutes.

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Filed under Amish Cheese, Artisan Cheese, Asiago, Balsamic Cheddar, Cheese, Macaroni and cheese, Parmigiano Reggiano, Serrano Ham

Hot Asiago and Spinach Dip

Asiago Spinach Dip

 


Ingredients

8 ounces cream cheese softened

1/2 cup mayonnaise

1/2 sour cream

2 teaspoons minced garlic

2 cups grated asiago cheese

1/2 cup minced fresh parsley

1 1/2 cups chopped fresh baby spinach

DIRECTIONS

Preheat oven to 350 degrees. Combine the cream cheese, mayonnaise, sour cream and garlic in a mixing bowl.  Add asiago, parsley and spinach into mixture.  Spread into the bottom of an 8 x 10 baking dish and bake until golden brown 20 to 25 minutes.

Add some pita chips and a Syrah or Rioja and you have a great light summer dinner.

 

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Filed under Artisan Cheese, Asiago, Spinach

Asiago

asigo

This ancient Italian cheese was named after the capital town of Asiago d’Allevo in the Roman Altopiano dei Sette Comuni (or Highland of the Seven Municipalities). Tucked beneath the Dolomite Mountains northwest of Venice is where the village still exists. There artisan cheese makers produce Asiago using traditional methods. Around 1000 A.D., Asiago was originally produced with sheep’s milk, a practical endeavor given that sheep were originally used for both food and wool. The sheep grazed freely, therefore it produced a rich and delectable milk. Another 500 years later, the sheep’s milk was replaced with cow’s milk and Asiago has been produced in that same fashion ever since. Like many cheeses, Asiago is sold at various degrees of maturity. Once the product has aged for six months, it is given the name “mezzanello.” Just over one year it is referred to as “vecchio” (old). After 2 years or more of aging, it is known as “stravecchio” (very old). “D’allevo” and “pressato” are the two general types of Asiago. “D’allevo” (raised) is aged and has more of a pronounced taste while “pressato” (pressed) has a more buttery and sweeter taste. The cheese is firm enough to shave or shred after being aged for 9-12 months. Because of this, it has a nice crumbly texture so it is frequently used for cooking. It’s also a perfect table cheese that can be used for salads, pastas, soups, sauces, or melted in quesadillas and on pizza. Asiago adds something special to just about any dish due to is savory and flavorful nature. Asiago has been certified as a D.O.C. (Controlled Designation of Origin) since 1955. 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 where the production could take place. So, when you choose Asiago D.O.C., you can be sure that you’re getting a genuine and authentic product.

TASTING NOTES

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. 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. Be sure to visit us on Facebook at https://www.facebook.com/FloridaCheeseClub.

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Filed under Artisan Cheese, Asiago

OH MY GOD and we mean it Mac and Cheese

MY OH GOD Mac and Cheese

mac_cheese_01

Ingredients

3-1/2 cups large elbow macaroni

10 oz. Velveeta cheese, cut into 1″ squares

10 oz. Bouche Amish cheddar cheese, cut into 1″ squares

15 oz. Gruyere cheese, shredded

1 cup Asiago cheese shredded

1 cup  Bellavitano with Balsamic vinegar shredded

4 oz. cream cheese, at room temp.

1/2 cup sour cream

1 cup heavy cream

1 cup half-and-half

2 eggs

2-2/3 Tbsp. flour

1 Tbsp. Worcestershire sauce

1 tsp. garlic powder

1 tsp. onion powder

1 tsp. dry mustard powder

1/8-1/4 tsp. cayenne pepper

1 tsp. kosher salt

Pinch paprika

1 Tbsp. fresh chives, for garnish

 Cooking Directions

Breathe Deep and Smile your family is going to love you!  You’re about to prepare the best mac and cheese ever!

Grease a 13″ x 9″ nonstick metal baking pan with 1 Tbsp. butter. Preheat oven to 350. Prepare macaroni according to the package directions, but make sure it’s al dente. (It should be firm.) Be sure to add a pinch of salt and a dash of olive oil to the boiling water while cooking. Drain pasta well and pour into the baking pan.

In a large mixing bowl, add the heavy cream, half-and-half, and sour cream; break the cream cheese into little bits with your fingers as you add it to the bowl. Add the egg, flour, Worcestershire sauce, garlic and onion powders, dry mustard, cayenne pepper; combine very well with a mixer to break up that cream cheese. It will look lumpy, but that’s okay.

Starting at the corners of the pasta dish, place and push down the Velveeta and the Bouche cheddar cubes. Work your way around and toward the middle (they won’t push down completely, but just smooch them down a bit).

Now sprinkle the Gruyere cheese evenly over the top. Gently and evenly pour that non-fat, low calorie artery-clogging (grin from ear to ear) mixture on it, covering all areas. Gently shake the pan afterwards for a sec to make sure the liquid is even in the pan.  Make little holes into areas of the mixture with your fingers. (You’re just getting some of that Gruyere down deeper below the surface.)

Sprinkle the Asiago and Bellavitano combo over the mixture and sprinkle the paprika on top. Put this piece of heaven in the oven (make sure your oven rack is right in the middle) and bake until brown and bubbly — approximately 30 minutes.

It will be creamy in the center and crustier on the top and edges. Chop some fresh chives and get those taste buds ready. When it’s done, garnish with the chives. Try not to eat part of the crusty top before you serve it, I know it’s hard so Breathe deep and try hard.

This is your ticket to a happy family.

To change it up a little sprinkle 3 oz. of finely chopped Serrano Ham on the very top just after the Asiago and Bellavitano. 

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Filed under Amish Cheese, Artisan Cheese, Asiago, Chef Lippe, Macaroni and cheese, Serrano Ham

Cheesy Dip

Cheesy Dip 

By Chef Lippe

This dip is so good and can be used cold or hot. We like it in bread bowls like the recipe below or cold on crackers or by the spoon out of the container it is stored in.  We sell the base dip at market so you can take it home and add your own twist.  One of the pictures is the dip with chopped fresh spinach cooked over french bread rolls.  Or we add a little hot sauce and melt it over nachos.  The uses are endless so enjoy!

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Ingredients:

Round bread (crunchy bread works best!)

1 cup Aged Fontina grated

1/2 cup mayo

1 cup shredded Parmesan cheese

8 ounces cream cheese

Chopped green onions (optional)

Instructions:

Hollow out your bread. (Make sure you keep the pieces you cut out, you will use them for dipping!)

Shred your extra aged Fontina.

Mix your cream cheese (softened), mayo, and cheeses in a bowl and then transfer into a bread bowl.

Set you oven to 350 degrees and bake for about 30 minutes or until cheese is bubbly.

Let cool and enjoy!

IMG_8570

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Lemon Risotto with Parmesan and Rosemary Asiago

By Chef Lippe

Asiago is one of my favorite cheeses to work with and this one from Wisconsin with Rosemary and Olive Oil is the best I have tasted, so I added it to my risotto with a little lemon and MAGIC happened!

risotto with rosemary asiagoIngredients:

2 green onions/shallots

1 stalk celery

1/4 cup unsalted butter

1 Tablespoons olive oil

1-1/3 cups risotto rice (preferably Arborio from Fratello Sole)

1 quart vegetable stock

1/2 lemon, zested and juiced

1 tsp. minced garlic

1 egg yolk

6 Tablespoons grated fresh Parmesan (I used ½ Parmesan and ½ Rosemary Asiago cheeses)

4 Tablespoon heavy cream

white pepper

Sea salt to taste

Directions.

In a mini food processor, finely chop the celery and green onions/shallots.

In a deep pot, heat half the butter, the olive oil, and the celery/shallot mixture until softened, about 5 minutes, stirring so that nothing sticks to the bottom of the pot.

Mix in the rice, stirring to coat the rice with the butter and oil.

In another saucepan, heat the stock and keep it warm and simmering.

Pour a ladleful of stock into the rice mixture and keep stirring until all stock is absorbed.

Add another ladle of stock, stir again.

Repeat this process until the rice is cooked to ‘al dente’.

Use your judgement with the stock — you may not need it all, or you may even have to add some hot water beyond 1 quart.

Mix the lemon zest into the risotto.

In a small bowl, beat the egg yolk, lemon juice, Parmesan (and Asiago), cream and pepper.

When the risottos still has a little ‘bite’, remove it from the heat and add the bowl of lemon juice, egg, cheese mixture.

At this point, I also added the garlic.  Add the remaining half of the butter. Salt to taste.

Check your seasoning and make adjustments.

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Filed under Artisan Cheese, Asiago, Chef Lippe, recipes, Rosemary, Rosemary Asiago