Category Archives: Artisan Cheese

Gourmet 4 cheese Mac and Cheese with Serrano Ham


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


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


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

Green Olive Jam and Tetilla Cheese

green olive jam








Serve with a white Ribeiro wine from Galicia to bring out the contrast between the soft texture of the cheese and the daring bitter-sweetness of the olive jam.


4 oz Spanish green olives
1 oz brown sugar
1 oz gr white sugar
4 oz Tetilla cheese


To make the jam, take the green olives and wash them carefully under cold running water. Dry the olives well, place them in a blender or food processor and blend them until you obtain a smooth purée. Place the purée in a saucepan and add the brown sugar and the white sugar. Cook it slowly for about until the sugar melts and starts to caramelize. When it reaches a thick consistency remove from the heat and let the jam cool completely. Serve the jam on cocktail spoons with a small cube of Tetilla cheese on top.

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Filed under Chef Lippe, Green Olive Jam, Tetilla

Chiffon Cauliflower and Serrano Ham with Tete de Moine Cheese Flower

tete de moine flower w baccon1

Ingredients for 5 glasses

1 pound (3/4 of a cup) of cooked cauliflower
¼ cup heavy cream
2 ounces Serrano ham cooked
5 flowers of Tete de Moine
Salt and pepper

In mixer put the cooked cauliflower (cauliflower cooked in salted boiling water) with the cream, salt and pepper, and mix everything until the mixture becomes slightly frothy. Check the seasoning.

In a small skillet fry the Serrano Ham and drain on absorbent paper.
Spread the cauliflower cream in glasses and put some bacon cooled in each glass. Finish with a Tete de Moine flower.

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Filed under Artisan Cheese, cauliflower, Chef Lippe, Serrano Ham, Tete de Moine

Tête deMoine

tete de moine flowe

Tête deMoine is a type of cheese manufactured in Switzerland. It was invented and initially produced more than eight centuries ago by the monks of the abbey of Bellelay, located in the community of  Saicourt, district of Moutier, in the mountainous zone of the Bernese Jura, the French-speaking area of the Canton of Bern.

Traditionally, the cheese is prepared for eating in an unusual way: the cheese is carefully scraped with a knife to produce thin shavings, which is said to help develop the odor and flavor by allowing oxygen to reach more of the surface.

There are two explanations for the origin of the name Tete de Moine, which translates literally as “Monk’s Head.” The name was first documented in the records of Mont-Terrible, a Department established by the French when they annexed the region from 1793 to 1799 at the time of the French Revolution. The first theory is that it is a mocking name bestowed by French occupation soldiers who compared the method of serving the cheese to shaving the top of a skull to create a monk’s tonsure. The second explanation is based on tales from the Jura region which refer to the number of cheeses stored at the cloister “per tonsure”, or per resident monk.

Texts from as far back as 1192 attest to the cheese-making skill of the monks of Bellelay. Over time, the Tête de Moine was used by tenant farmers as payment to land owners, as well as figuring in legal settlements, being offered as a gift to the prince-bishops of Basel, and even serving as currency.

Tête de Moine is made from unpasteurized, whole cow’s milk and is a semi-hard cheese. It is cylindrical in shape, with a height typically equal to 70 to 100% of its diameter. The average weight of a Tête de Moine is 850 g, but some specimens can weigh as much as 2.5 kg. It is aged for a minimum of 2½ months on a small spruce plank, and is typically paired with a dry, white wine.

Since May 2001, Tête de Moine has had “Appellation d’origine controlee” (AOC) status. Exported throughout the world, it is the calling card of the cheese-making tradition of the Swiss Jura. It is currently produced by fewer than 10 cheese dairies of the Jura Mountains area of Porrentruy, District of Franches-Montagnes, both situated in the Canton of Jura, as well as in Moutier and Courtelary, in the Bernese Jura.

In 1982 the Girolle was invented, an apparatus which makes it possible to make “rosettes” of Tête de Moine by turning a scraper on an axle planted in the center of the cheese. This apparatus helped to boost the consumption of this cheese.

Cheese Type: Semi-Hard

Milk Type: Cow Raw

Rennet: animal

Age: 3 months

Origin: Switzerland

Region: Jura

Tete de Moine Potato Crepe



2 tablespoons mixed herbs

8 ounces Crème fraiche

Salt and pepper to taste


8 Tete de Moine rosettes

3 medium potatoes

3 eggs

½ cup flour

¼ cup milk

Salt, pepper and nutmeg



Peel potatoes and cut into pieces, boil in salted water until soft.  Drain leave pan on turned OFF burner to evaporate additional water from potatoes.

Mash potatoes while still hot and mix with remaining incredients.

Let stand 10 minutes


Chop mixed herbs and fold into crème fraiche.  Season to taste with salt and pepper.

Make crepes cooking in butter on both sides for 2 – 3 minutes over medium heat.  Keep cooked crepes in a warm oven until all are ready.

To Serve place a spoon full of sauce on plate then add 2 to 3 small crepes and place tete de moine rose on top.

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Filed under Artisan Cheese, potato crepe, Tete de Moine

Gran Bu Tartlet

gran bu tartlet


Gran Bu is a raw milk buffalo cheese from Lombardia Italy that is made in the canestrato style (aged in wicker baskets).  The flavor is delicate and milky with a sweet finish and the scent is of fresh butter.

The cheese is made at Quattro Portoni Dairy (Translated Four Gates) and is named after the 13th century gates into their moat-encircled town of Cologno al Serio. The Cheese Markers are bothers Alfio and Bruno.  With a herd of 1000 water buffalo on the farm with 270 of them being milked for cheese at the current time they make over 15 kinds of fresh cheese, semi-mature and seasoned from their herd of buffaloes. Visit us at Florida Cheese Club for all your cheeses.

Pair with white wine

Cheese Type: Hard

Milk Type: Buffalo Raw

Rennet: animal

Age: 8 months

Origin: Italy

Region: Lombardia

Tartlet Granbù 


1/4 pound leeks

1/4 pound White Potatoes

1/4 pound Granbù

2 tablespoons butter

1 tablespoon breadcrumbs

Filo sheet

Extra virgin olive oil


White pepper


Slice the leeks into thin slices and put them to simmer in a pan with 2 tablespoons of water, 2 tablespoons of butter, salt and white pepper and simmer until the liquid is almost gone.  Thinly slice the potatoes, soak in cold water to remove some of their starch, dry and toss in the pan of leeks for 3-4 minutes with olive oil and salt.

Butter the ramekins, add a little extra butter on bottom and then line ramekin with filo sheets and build the tart starting alternating potatoes with leeks and cheese to create 3-4 layers. Once complete sprinkle with breadcrumbs and bake at 350 ° F for 15 minutes. Remove from the oven and accompanied with warm appetizers or main courses of meat.


Filed under Artisan Cheese, Cheese, Chef Lippe, Gran Bu



MouCo Cheese Company was incorporated in July 2000 but their story starts much earlier as a love story. Birgit Halbreiter grew up in Memmingen, Germany, a small town in Bavaria where she learned to make soft ripened cheeses at Kaserei. When Birgit left Germany she eventually came to work at Molson Breweries, where she met Robert Poland.  Soon the pair began making cheese at home with the help of Birgit’s father. After forming their company they made their first sale in 2001 with a Camembert. Over the last few years they have added four more varieties. ColoRouge is one of those four.

MouCo ColoRouge is a natural rind cheese that is reddish-orange in color with a slight white finish. It is made with pasteurized whole milk obtained from a local dairy. The cheese has a two week aging period where the cheese is “smeared” by hand.  Smearing is a process by which each cheese is rubbed to help the development of the special rind characteristics. The cheese is then wrapped in a special foil imported from Europe that allows it to “breathe” oxygen thus keeping the cheese “alive” and fresh during its entire life.  The flavor of the cheese changes as it ages: young – soft and creamy with mild earthy tones, then as it starts to age it gets softer with a pronounced buttery characteristic more complex in its earthy characteristic. Fully aged at 7 to 8 weeks the cheese is quite complex with its buttery creamy flavors that are spicy and just plain addictive.  The cheese is gooey when served at room temperature.

Pair with Colorado’s Redstone Mead Raspberry Nectar was our favorite. Riesling, Carlos, Sauvignon Blanc, Pinot Noir and Champagne work well.

Cheese Type: Soft

Milk Type: Cow

Rennet: vegetarian no GMOs

Age: 2 – 8 weeks

Origin: Fort Collins, CO

Region: USA


Ring of Vine Ripe Tomato with Field Grown Green Lettuce

Chef Florian Wehrli, Chimney Park Bistro, Windsor, CO

Servings: 4


4 Vine Ripe Tomatoes

2 heads of lettuce of your choice or one clamshell of baby salad mix

1 cup original Mead

2 Tablespoons white wine vinegar

¼ vegetable oil

4 Tablespoons fresh chopped chives

Salt, Pepper

1 Mouco ColoRouge cheese

Pan spray



To Peel the tomatoes

Bring a large pot of water to a boil. Remove the core of the tomatoes and make an incision on the bottom of each one. Plunge them in the boiling water for 20 seconds, then shock them in an ice bath. The skin should now be easy to remove.

Cut the tomatoes in half. Place each half on a cutting board and cut them in thin slices, make sure to keep the tomatoes in their shape.

Place a 5 inch ring mold in the middle of a serving plate. Place 2 tomato halves in it and spread the slices around the circumference of the circle.

Remove the ring mold carefully and start over for your next plate.

To make the vinaigrette:

Put the mead in a small pot and reduce by three quarters. Reserve a little of the reduction for the plate decoration.

Add the vinegar to the rest. Whisk in the oil, season to taste and finish with half of the chopped chives.

For the cheese:

Heat up a non-stick pan as hot as possible. Cut the ColoRouge cheese in 8 even slices. Spray the hot pan and place the cheese in it to toast. Wait about 30 second and remove the cheese with a spatula. They should have a golden brown crust. Flip the cheese slices on a plate and reserve in a warm place.

To plate:

Clean and drain the salad carefully. Place in a bowl and season with the mead vinaigrette.

Arrange the dressed salad in each of the tomato rings. Decorate the outside of the plates with the chives and remaining reduced mead. Top each salad with 2 warm slices of toasted ColoRouge Cheese.


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Filed under Artisan Cheese, Brie, ColoRouge

Goat Cheese Souffle with Honeyed Apricots

goat cheese souffle

Misty Lovely Goat Cheese

Misty Lovely is an Amish raw milk goat cheese made in Leola, PA by Amos Miller at his Misty Creek Dairy.  The Amish make their cheese with recipes that have been handed down for generations. Misty Lovely is an exception.  Amos Miller has established himself as the “go-to” goat ricotta producer with this velvety invention.

The story goes like this… Once upon a time, in a little tiny village close to Lancaster Pennsylvania cheese maker Amos set out to make a feta goat cheese.  He had a nice farm, and the goats were fed the Pennsylvania grasses and clovers and were cared for like members of the family.  The goats even got to watch the children play at the village school which is next door at lunch time.  They were happy goats.  And yes happy goats make better milk!  Back to the story…. Amos set out to make a feta goat cheese. He took the raw goat milk added vegetable rennet, Celtic sea salt, lots of love and a few secret ingredients and worked his magic.  He watched over his new cheese for 60 days and at the right time he sampled his product and was surprise with the feta.  His cheese did not taste like a feta.  It started out like a feta in your mouth but finished like cheddar.  What to do now?  It’s not a feta nor was it a cheddar but it had a wonderful flavor more like a ricotta salata.  They took the cheese into town and asked Bill, at the Clock Tower Cheese Shoppe in Gap, PA to try it.  Bill sniffed it, pulled the curds apart and tasted it. He did a happy dance and declared it “lovely” and a cheese was named.

Raw milk cheeses are aged for 60 days which allows for a natural pasteurization and allows the cheese maker to retain a lot of the flavors of the raw milk.  More and more Amish families are turning to cheese making to preserve their way of living.  These cheeses are Artisan/Artisanal cheese that are produced primarily by hand, in small batches with lots of attention paid to the tradition of cheese making.  This cheese is also classified as “farmstead” by the American Cheese Society.  This means that it is made with milk from the farmer’s own herd or flock, on the farm where the animals are raised.  More and more people want to know their farmers and where their food is coming from.  Americans are learning that there is so much more to cheese than Kraft and cheddar.  It is reported that an average American will consume 10 pounds of cheddar a year.   One of the other things you will notice is that an Artisanal cheese’s flavor will change over the year.  In the spring it tends to be creamier and richer while in the winter months while the animals are eating hay it becomes more dense and piquant.

But once you taste really good cheese it’s hard to go back to the other cheeses that they grew up with.  This is one of those cheeses. It becomes addictive and the more you eat the more you want!

To start off any cheese souffle, you need a bechamel sauce.  You may be familiar with this sauce from making it for other dishes – mac and cheese or lasagna.  It’s a basic white sauce that’s a staple of French cooking, made from a roux of butter and flour cooked in milk.  You’ll also probably be pretty familiar with how to make it if you’ve ever made your own gravy.

But before we get started, a few tips:

1) Separate your eggs first, right out of the fridge, then let them sit at room temperature while you prepare the rest of the ingredients

2) Pre-measure and lay out everything beforehand.  You don’t want to be running to the fridge for the cheese while your bechamel is burning on the stove.

3) Put your oven rack as low to the floor of the oven as possible.  It helps lift the souffle without the burning of the top.

4)  Be sure the bowl and whisk you’ll be using to beat your egg whites are metal, completely clean and dry.  The smallest trace of oil will prevent the egg whites from whisking properly.

5) Be sure to visit Florida Cheese Club to order your Misty Lovely Goat Cheese.

Honeyed Apricots
2 Tablespoons granulated sugar
1 Tablespoon honey
2 Tablespoons water
pinch of cinnamon
1/4 cup cognac
1/2 tsp. vanilla extract
1/2 cup dried apricots, halved
juice of half a lemon

Goat Cheese Souffle
2 Tablespoons butter (+1 Tablespoon to grease your ramekin)
1 Tablespoon sugar
2 teaspoons flour
pinch of nutmeg
1/2 cup milk
2 oz. crumbled Misty Lovely goat cheese
2 eggs, separated
1/8 teaspoon cream of tartar

To make the honeyed apricots:

Bring sugar, honey, water, cinnamon, cognac and vanilla extract to simmer in a small saucepan over medium heat until syrupy, about 5 minutes.  Add the apricots and cook 3 minutes more, then add the lemon juice.  Let cool while you make your souffle.

To make the souffle:

Preheat oven to 350°F.   Brush a 16 oz. ramekin with softened butter.  Coat with sugar.

Warm the milk in a small saucepan over low heat.  Meanwhile, melt your butter in a medium saucepan over medium-low heat.  When the foam starts to subside, add your flour and nutmeg, whisking constantly for 2-3 minutes.  This is your roux.  You don’t want it to brown, you just want to cook out the starchy taste of the flour, so do not be tempted to raise the heat.  Add your warm milk and continue whisking over low heat until the mixture thickens (if your whisk leaves a noticeable “trail” in the sauce, it’s done).  Remove from heat.

Add your goat cheese and whisk until melted.  Add the egg yolks one at a time, and continue whisking until smooth.  Transfer to a bowl and refrigerate while you whisk your egg whites.

Beat your egg whites and cream of tartar with a stand or hand mixer with a whisk attachment until stiff peaks form.  They should be glossy and smooth, and stand up straight when you pull the whisk out.

Add 1/3 of the egg whites to the cooled bechamel mixture and gently fold in until incorporated.  Repeat with the remaining egg whites.  Pour the mixture into the ramekin, leaving about 1 inch of space from the top.  Run a clean finger around the edge of the ramekin, leaving a sort of “well” so the souffle will rise straighter.

Place on a baking sheet and into the oven for about 20 minutes (keep an eye on them – times can vary).

This is a great, lightly sweet dish that can be eaten as an appetizer or dessert, or even a brunch-time meal.

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Filed under Amish Cheese, Artisan Cheese, goat cheese, Misty Lovely