Category Archives: Food blog

Don’t worry! Moldy cheese happens even to the best of us.

Chef Lippe

Don’t worry! Moldy cheese happens even to the best of us.

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As a child my granny would tell us to just cut the mold off, which for some cheese is acceptable and some not so acceptable. So how do you tell the difference between good mold and bad mold?  Here are some tips to help you keep your cheese at its best.

Now that you have found us, and know that you can get your favorite cheese fresh each week it is best to buy only what you can eat in a week. Cheese is a living, breathing organism and there are lots of things that influence the taste and quality.

Tips for keeping your cheese fresh:

1.      Tasting your cheese before you buy it is key. Smelling your cheese is actually a key to enjoying the taste.  Trust your instincts. There is good bad smelling cheese and bad bad smelling cheese. If it sends shivers of disgust down your spine, like the thought of eating worms then don’t buy it. Everyone has different taste so only buy cheese that you find pleasing.

2.      However, really bad smelling cheese can taste DIVINE! So take a taste, if you like it then go ahead and get it.

3.      Fresh and soft cheese have a short shelf life and have to be treated different than hard cheese. For soft cheese if it smells like sour milk then it is best to toss it out.

4.      Mold on cheese rind is called Bloom and is a good thing. What you need to look for and avoid is a slimy, pinkish mold this is bad. Some cheeses with bloom will even give off an ammonia scent this is a natural part of the aging process.

5.      Some cheeses are best eaten as soon as you get them home. Only because there smell will proliferate in your refrigerator. Limburger and Sweaty Goat cheese are examples of these cheese. These cheese can last for weeks but the taste will decrease over time.

6.      Aged cheese like Parmigiano Reggiano and Fontina have been aged to the extent that ensures their durability. They have low moisture and there is not much that you need to worry about with these types of chees. In some cases age actually heightens the flavor.  Greenish-blue molds are good and just need to be scraped off.

7.      Blue cheese will only become stronger in taste with age. It is up to you to taste and see if you like the age.  An old blue cheese will never hurt you only your taste buds.

8.      The best way to store cheese is with cheese paper. Yes they make a special paper just for cheese storage. The next best thing is parchment paper with plastic wrap. This way your cheese is protected from the plastic and your refrigerator is protected from your cheese. NEVER wrap your cheese in just plastic alone.

9.      Store your cheese in the warmest part of your refrigerator. Cheese is alive and cold temperatures limit the important bacterial activity of your cheese and will affect the taste.

10.  Bring your cheese to room temperature for the best tasting experience.

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Filed under Artisan Cheese, Chef Lippe, Food, Food blog, Valdeon Azul Cheese

Ubriacone Cheese and Ricotta Cheesecake

By Chef Lippe

ubriacone cheese

Ubriacone is a traditional, Italian cheese made in northern Italy’s Veneto region. Affectionately called “drunken cheese”, it is bathed in gallons of red wine along with skins, seeds, and leftovers from the wine making process  to extract the unique sweet, delicate aroma of the wine and complex flavors.

An unpasteurized cow’s milk cheese, Ubriacone is matured for a minimum of 2 months but rarely for over a year. Upon maturity, it develops a soft and supple texture, which ages to become firmer and crumbly, similar to a Parmigianino. Seasonally produced, the best season to avail the cheese is from late fall through early summer. The cheese has a flowery aroma and smells of heavenly red wine.

I have added the sweetness of this wine flavored cheese to my favorite cheese cake recipe for a very addictive dessert that will have your guests begging for more!


8 eggs

2 cups sugar

½ cup flour

½ cup heavy cream

1 teaspoon pear extract

3 pound of ricotta

1 cup crumbled Ubriacone cheese

½ cup sweet wine such as Adytum Honey & Pear Mead

cheesecake pink


Preheat oven to 350 degrees.

Beat eggs with a mixer until foamy. Add the sugar while beating eggs continuously with the mixer. Once the sugar is dissolved, beat in the flour, followed by the heavy cream, one by one, add in the pear extract, ricotta, Ubriacone and the wine.

Butter and flour a 9” springform pan. Pour in the mixture and sprinkle the top with cinnamon. Bake for 1 hour and 15 minutes, check to see if done with a toothpick, Once toothpick comes out clean, shut off the oven and leave the cheesecake in there to settle for 10 to 15 minutes more.

Once cool (this will take a few hours), sprinkle with powdered sugar and serve.

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Filed under Artisan Cheese, cheese cake, Chef Lippe, Food, Food blog, recipes, Ricotta, Ubriacone Cheese

Serrano Ham Tapas – A FEAST for your eyes and your tummy!

By Chef Lippe

Serrano ham at market

Serrano ham is one of Spain’s favorite meats. When you walk into any tapas bar, restaurant or little shop you will see the hams hanging from the wall or a wall decorated with the ropes from the ham. I have included the recipe for one tapa and pictures from many others. It has also become a favorite at my Farmers Market stands.

I hope you have fun making and eating these!

Chef Lippe


Ham and Chicken Stuffed Endives

Left over chicken

Serrano Ham


Salt and Pepper to taste


Slice the bottom inch away from the endive, remove the 6 largest leaves and arrange on plate.

Spoon 1 teaspoon of alioli along the bottom of each leaf.

Arrange shredded chicken on alioli and top with Serrano ham

Drizzle with good olive oil and server with tomatoes and fresh bread.

Enjoy the rest of my many uses of Serrano Ham or better yet come and visit our market stand and try a taste!


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Filed under Artisan Cheese, asparagus, Avocados, Bread, Cheese, Cheese Crisps, Chef Lippe, figs, Food, Food blog, fruit, Manchego, Membrillo, olive oil, peach, pineapple, Quince Paste, recipes, Serrano Ham, spices, Tapa, tomatoes

Lobster and Tetilla Cheese Melts

Lobster and Tetilla Cheese Melts

By Chef  Lippe

tetillaIf you love lobster and cheese this one is VERY addictive! Tellia Cheese is made in Galicia Spain with fresh cow’s milk that is semi-cured. It has the taste of fresh milk and butter with a touch of vanilla and walnuts and is wonderful with grapes or as you will see melted over lobster.

tetilla and lobster


1 boiled lobster cleaned and cut into pieces

2 cloves of garlic chopped fine

1/3 cup of white wine

Olive oil

1 Tetilla Cheese cut into pieces

Tomato (fresh from garden) chopped


  • Add olive oil to pan and brown minced garlic
  • Add wine and chopped lobster and stir to gently warm lobster
  • Stir in Tetilla cheese and let simmer until melted
  • Add a few spoons of chopped fresh tomato
  • Pour over toasted roll


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Filed under Artisan Cheese, Chef Lippe, Food, Food blog, Lobster, Slow Food, Tetilla

Carrot Cauliflower Sauce with Coriander and Sage

By Chef Lippe


One way to get your kids to eat their vegetables is to hide them in cheese and pasta! This sauce taste good over any flavor of fresh pasta, however, a spinach or basil is my favorite, but even store bought pasta will taste great with this sauce.

carrot and cauliflower sauce


½ medium onion, diced

1 clove garlic, minced

1 tablespoon olive oil

1 cup chopped cauliflower

1 cup chopped carrots

2 cups vegetable stock

½ cup of half and half

2 teaspoons flour

¼ teaspoon coriander

¼ teaspoon nutmeg

½ teaspoon dried sage

½ teaspoon black pepper

Salt to taste

1 cup shredded sharp cheddar cheese



  • Heat olive oil in a medium pot over medium-low heat, add onion and garlic and sauté until translucent, 3 – 4 minutes.
  • Add cauliflower, carrots, and stock. Bring to a boil and then simmer until the vegetables are cooked about 10-12 minutes.
  • Turn off the heat and add your half and half. Use an immersion blender or transfer to counter top blender and blend until smooth. Add flour and whisk into the sauce. Turn the heat back on and simmer until the sauce thickens.
  • Stir in your coriander, nutmeg, sage, salt and pepper. Add cheddar and stir until smooth.
  • Serve over pasta of your choice. (I like spinach and garlic).

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Filed under Artisan pasta, Carrot and Cauliflower Sauce, carrot sauce, coriander, Food, Food blog, pasta sauces, recipes, sage

Baked Vegetable Ziti




  • 3 cups mixed chopped vegetables (we used zucchini, yellow squash, red peppers, carrots & mushrooms)
  • 1 tablespoon olive oil
  • salt & pepper to taste
  • 1 bag of your favorite fresh pasta (we used tri color with garlic)
  • 2 cups marinara sauce
  • 1 cup fresh  ricotta cheese
  • 1 cup fresh mozzarella shredded
  • 1 cup sharp cheddar shredded



Preheat oven to 375 degrees.

Chop all vegetables and arrange in a casserole dish. Drizzle with your favorite olive oil and sprinkle with salt & pepper.

baked vegetables 2


Roast for 20 minutes.

Add fresh pasta to roasted veggies and mix to distribute.

Add marinara sauce and ricotta cheese and mix again to evenly distribute.

Cover the top of the dish with shredded mozzarella and sharp cheese.


Cook at 375 for 30 minutes.  Serve and enjoy!


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Filed under Chef Lippe, eggplant, Food, Food blog, Mozzarella, olive oil, Pasta, recipes, Ricotta, tomatoes, zucchini

Carrot Ginger Sauce

Carrot Ginger Sauce (makes 1 cup)

By Chef Lippe

Prep Time: 15 minutes,

Cook Time: 15 minutes,

Total Time: 30 minutes,



  • 1 tablespoon canola oil
  • 2 garlic cloves, peeled and minced
  • 1 tablespoon ginger, peeled and minced
  • 4 medium carrots, peeled and chopped
  • 2 tablespoons miso
  • 1 tablespoon tahini
  • 2 tablespoons water



  1. Heat oil in a sauté pan over medium heat.
  2. Add garlic and sauté until soft, about 30 seconds.
  3. Add ginger and carrots.
  4. Cover and cook until carrots are soft, about 15 minutes.
  5. Transfer to a food processor and add the miso, tahini and water.
  6. Puree until smooth.
  7. Serve tossed with pasta, soba, udon noodles or rice.

*Stays fresh in the refrigerator for 3-4 days.

 Accompaniments: Soba Noodles, Brown Rice, Pasta

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Filed under Artisan pasta, carrot and ginger sauce, carrot sauce, Chef Lippe, Food, Food blog, Ginger, health through eating, recipes