Did You Know?
“April is the cruelest month…” according to T.S Elliot, especially if you can’t experience April in Paris. So we will be KIND and transport all of us to the sights and tastes of OOO-La-La Land.
As we noted in past Newsletters, the extraordinary richness of French cheese making is rooted in France’s geographical diversity. This richness is maintained by that lively interest in the good things in life that is the mark of French culture. French cheeses encompass virtually all of the cheese types produced in other countries and hundreds more besides.
The Romans encouraged the French taste for cheese and did much to support its diversity. They returned home from France with stories of the excellence of French cheeses. Charlemagne championed the cause of cheese making and the often vegetarian monks of The Middle Ages protected and preserved, for all prosperity, the art of making cheese. During the Renaissance, soft-ripened cheeses became particularly fashionable among the rich. Aged hard, strong cheeses were thought to be food for peasants.
Prince la Fontaine is one of the fabulous French soft-ripened triple crèmes. The triple crème category of cheeses includes those cheeses whose butter fat content is 70% or higher…but don’t have a heart attack…this percentage when modified by moisture content is more like 40%…
Prince la Fontaine taste has a similar taste to solidified whipped cream. It is great with champagne and is wonderful as a dessert cheese when paired with Chocolate. We suggest Carlino’s Chocolate Plum Rum Spread- the “Prince” loves it and we know you will too.
Patty Church
Carlino’s Executive Cheese Specialist
Featured Cheese
April 1st, April Fool’s Day, leads us to choose the “April Fool-er Cheeses” as our featured cheese type. These are the washed-rind cheeses…the stinky cheeses. They fool you by taking two senses, which usually travel together, to different places…the nose to one place and the palate to somewhere else. They are called the “Stinky Cheeses” because that’s where they take the nose…but the palate heads to heaven because of the creamy, buttery flavor that it receives. The washed-rind cheeses also coat the throat with a slick of buttery-ness so they are perfect cheeses for champagne bubbles to land on.
Carlino’s offers a variety of International washed-rind cheese but Italian Taleggio is most popular. Taleggio is a cow’s milk cheese that is unpressed, supple and ripened for 40-80 days. Its paste is white and its taste is earthy and heavenly at the same time…no fooling.
Cheese Goes With…
There is nothing like the power that jams and spreads have to add a little “pop” to your cheese. Especially when those jams and spreads are from Carlino’s Exclusive Collections; the result is explosive.
Try Carlino’s Exclusive Collection of Spreads and Tapenades that are All Natural, Gluten Free and Preservative Free. They are all made from farm fresh ingredients.
Hot Pepper Jam: This delicious Jam is made from a hand-selection of the sweetest and hottest peppers in the world. It is a versatile spread that brings to life the flavors of any pork, chicken or beef dish and of course, is great with cheese.
Farmhouse Olive Tapenade: Our chunky and hearty farmhouse Tapenade is made with a medley of California olives that includes Arbequina, Mission, Sevillano and Kalamata. These olives are blended with Italian capers, garlic and herbs creating a mouthwatering spread. It’s wonderfully rich and flavorful as an instant hors d’oeuvere on Carlino’s homemade bruschetta toast or as a dinner entrée when tossed with hot pasta. This tapenade is an excellent match for Italian Trugole as well as Taleggio.
Caramelized Onion and Balsamic Spread: This tasteful spread contains Italian red onions, prized around the globe for the magic they create in a multitude of dishes. Here they are caramelized to sweet perfection and married with imported balsamic vinegar, making you say, “I do.” Use as a grand condiment for poultry, fish, especially salmon or your choicest cut of beef. Caramelized Onion and Balsamic Spreads match well with aged goudas and cheddars as well as the triple crèmes.
Chocolate Plum Rum Spread: This very tasty and useful spread is made from hand-selected, plump & juicy plums, artisan chocolate & imported rum. It is a delicious & versatile combination that’s perfect for sweet or savory delicacies. Use as a glaze or dipping sauce for duck, pork, or spare ribs. It tastes wonderful when paired with artisan cheeses, especially Prince la Fontaine. This spread is the perfect addition to Carlino’s homemade breakfast breads and pound cakes.
Just Arrived
April showers may bring May flowers but they also bring rare tea vinegars to Carlino’s. What a special Treat! These vinegars include Fynbos Vinegar, Green Tea Vinegar and Lavender Vinegar.
These unique vinegars are new to Carlino’s Market and are imported from South Africa. These botanical vinegars tickle the palate and nourish the body and soul.
Fynbos Vinegar: Infused with bochu, honeybush tea, rose geranium, wild olive and wild rosemary, this vinegar celebrates South Africa’s unique Cape Floral Kingdom. Carefully selected Fynbos herbs, reflecting the rich biodiversity of Cape biome, not only delicately enhances the flavor of this vinegar, but also have countless therapeutic properties. Unique vinegar, with a truly South African flavor!
Green Tea Vinegar: Infused with green tea, chilli, carob, lavender, kelp, bay leaf. Enjoy as an aperitif, or mix with water for a refreshing thirst quencher. Use for pickles, marinades and dressings.
Lavender Vinegar: This vinegar is infused with organic lavender grown in South Africa. Enjoy a vinegar reduction, heated and simmered until caramelized, served hot with roasted lamb or venison.
All of these rare tea vinegars are “naturally fermented in small oak barrels; organic herbs, carefully selected for their culinary and health enhancing properties, are infused; and the resulting vinegar matured for 12 years.” A balance of sweetness and acidity yields a balsamic-style vinegar, fundamental to cooking and robust tonic.
Recipe: Roasted Potatoes & Mushrooms With Melted Taleggio Cheese
You say potato; I say potato… and mushrooms… with melted Taleggio Cheese. No matter which way you say it, we can guarantee everyone will be saying “YUM” after trying this dish.
Yield: Serves 6
Ingredients
• 8 ounces assorted mushrooms, thinly sliced (about 3 cups)
• 3 tablespoons of Carlino’s EVOO
• Coarse salt and freshly ground pepper
• 1/4 cup loosely packed fresh sage, coarsely chopped
• 4 garlic cloves, halved lengthwise
• 2 pounds small fingerling potatoes, scrubbed and sliced 1/4 inch thick
• 6 ounces of Taleggio cheese (rind removed), sliced
Directions
1. Preheat oven to 400 degrees. Toss mushrooms with 4 teaspoons oil and 1/2 teaspoon salt. Season with pepper. Toss with sage and garlic. Spread on a rimmed baking sheet, and roast until mushrooms are golden brown and tender, about 15 minutes.
2. Toss potatoes with remaining 5 teaspoons oil and 3/4 teaspoon salt. Season with pepper. Divide potatoes between 2 rimmed baking sheets, spreading in an even layer. Roast, rotating pans halfway through (tossing if browning too quickly), until dark golden brown and crisp, 35 to 40 minutes.
3. Preheat broiler with rack 6 inches from heat source. Toss together mushrooms and potatoes, and divide evenly between two 5-by-7-inch oval baking dishes. Top each with Taleggio, and broil until cheese melts and is pale golden, 2 to 3 minutes.
*All of the ingredients in the recipe above are available at Carlino’s Market.
Prince la Fontaine is the perfect offering so we are presenting it to our members as our Cheese of the Month. Please stop in our Cheese Department to receive your 20% Discount on Prince la Fontaine and allow your taste buds a visit to April in Paris.
