Did You Know?
Novemberrrr….with frost on the pumpkins and thoughts of the holidays swirling around like the last of the wind blown leaves, we here at Carlino’s are “seasoned” professionals dedicated to not only spicing up your life but also to making your life easier…especially during the holidays. We are cooking up a storm in our kitchens so that you can spend quality time with friends and family; and we are warming things up with a flurry of activities just in time for you to add a “French Twist” to your Thanksgiving menu. So let’s get started!
The extraordinary richness of French cheese making is rooted in it’s geographical diversity and maintained by that lively interest in the good things of life that is the mark of French culture. French cheeses encompass virtually all the cheese types produced in other countries and hundreds more as well.
The Romans returned home from France with stories of the excellence of Roquefort and Cantal. France’s taste for cheese was certainly encouraged by the Italian presence and continued to grow long after they had left. Charlemagne championed the cause of cheese making and the often vegetarian monks of the Middle Ages protected and preserved for all posterity, the art of making cheese. During the Renaissance, fresh cheeses became particularly fashionable, especially among the rich. Aged, hard, strong cheeses were originally thought to be food for workers and peasants. Whether it be fresh, soft-ripened, blue, semi-hard, hard or washed rind made from cow, goat or ewe’s milk cheese, it is found in a greater variety in France than in any other country in the world. Carlino’s embraces this variety of French cheeses. Besides our Brie Bar, exclusive to Carlino’s, we offer an excellent selection of French Cheeses. Please see our cheese & balsamic listing for delicious pairings.
In addition to our wonderful French cheeses, you can find many other select French items at Carlino’s Market. Our European importers have brought in many of these items exclusively for Carlino’s.
Since France is known for its good taste in food, it is understandable that a French influence appears at Carlino’s. Carlino’s Bakery Department features Crème Brulee as well as variations of Crème Brulee including Pumpkin or Chocolate Crème Brulee. Our Pastry Chefs whip up Chocolate Mousse Slices and the custard in the Chocolate Eclairs is OOO LA LA. All of Carlino’s Bread and Rolls are made on the premises using age old recipes for classic breads. Because of the universal nature of bread, many of the loaves are reminiscent of their French cousins. Carlino’s offers baguettes…long and crusty, a perfect palate cleanser for cheese…also available in semolina.
Carlino’s Chef’s Kitchen is known for its Classic Quiche Lorraine, cut small as the perfect holiday appetizer or served as delicious brunch entrée to the overnights guests. The Chef’s Italian variations to Quiche include the substitution of Imported Pancetta for Bacon.
Not to be outdone, the pizza chefs have created an incredible brie and fig pizza…this truly must be tasted to be believed. Double Crème Brie is combined with Italian Impastata Ricotta to create a topping for our own Imported Fig Spread. This pizza is a great appetizer for the holiday because of its universal appeal. Speaking of universal appeal, we have included our Thanksgiving menu below.
Enjoy the holidays with your company and order now for inner peace…
Click to view our Thanksgiving Menu
Patty Church
-Carlino’s Executive Cheese Specialist
Just Arrived: Fromager D’Affinois with Black Truffle
This lush handmade cheese with black truffle is soft ripened from Périgord, France. Fromager D’ Affinois is a double crème cheese with a bloomy rind. It exhibits what is known as a visible crème line found specifically in handmade cheeses. This crème line is from the microorganisms in the white blooming flora that are alive and eat their way to the center of the cheese like little Pac men, changing the paste back into the crème that is used to be.
Georganne Evans, first assistant cheese monger at Carlino’s Ardmore calls this, “a beautiful, pornographic cheese.”
Cheese Goes with Thanksgiving….Thank God for Cheese!
Share your interest in cheese with friends and family this Thanksgiving by offering a Cheese Board as part of the feast. When trying a selection of cheeses always begin with the mildest. A classic French cheese board would begin with a mild Goat Cheese, followed by a bloomy rind Delice de Bourgoyne and proceed thru with Cantal, Comte (French Gruyere), Roquefort (Sheep milk blue) and end with Epoisse (French Munster) or LeChatelain. (All available at Carlino’s Market)
Another great holiday idea is to pair cheese and Balsamic Vinegar. Below are our choices to put a smile on your guest’s faces.
| Cheese | Balsamic |
|---|---|
| Delice de Bourgoyne | Carlino’s Fig Infused Balsamic Vinegar |
| St. Andre | Carlino’s Raspberry Infused Balsamic Vinegar |
| Prince la Fontaine | Carlino’s Cranberry Infused Balsamic Vinegar |
| Brie Couronne…Double Crème, soft ripened | Black Currant Infused Balsamic Vinegar |
| Belletoille…Triple Crème Brie | Raspberry Infused Balsamic Vinegar |
| Pierre Robert…Triple Crème fortified with Crème Fraiche | Chocolate Infused Balsamic Vinegar |
| Brillat Savarin Affine…Soft-ripened triple Crème | Cranberry Infused Balsamic Vinegar |
| L’Edel de Claron…Wrapped in fir bark | 18 Year Old Balsamic Vinegar |
| St. Andre…Firmer triple crème | Fig Infused Balsamic Vinegar |
| Delice de France Camembert…Classic double crème cousin of Brie | Green Apple Infused Balsamic Vinegar |
| Fromager D’ Affinois…Double crème fortified with vitamins | Cranberry Infused Balsamic Vinegar |
| Port Salut…Archetypal monastery cheese | Dark Cherry Infused Balsamic Vinegar |
| Bucheron…Goat with dual consistency | Cherry Infused Balsamic Vinegar |
| Fol Epi Emmenthaler…Nutty tasting and beautifully impressed with wheat sheaths | Black Currant Infused Balsamic Vinegar |
| Delice de Bourgoyne…A triple crème with exceptional taste | Chocolate Infused Baslsamic Vinegar |
Events
Please join us at our West Chester location to celebrate our 5 year anniversary on Friday, November 9th and Saturday, November 10th.
Sampling will include:
Friday 3-6 PM
-Extra Sharp Carlino’s Provolone
-Carlino’s Exclusive Collection Sundried Tomato Tapenade
-Seasonal Bread
Saturday 11-2
-Stuffed Brie with Carlino’s Exclusive Collection Raspberry and Cranberry Jam and fresh raspberries
-Seasonal Bread
-Pumpkin Ravioli with Butternut Squash Sauce
-Parma Prusciutto
-Homemade Panetone with Dark Cherry Infused Balsamic Vinegar
Recipe:
Gougéres (Cheese Puffs)
This classic recipe for cheese puffs uses Comte cheese. Comte is made on the French side of Jura Mountains…Swiss Gruyere is made on the opposite side of the mountains. Comte French Gruyere is earthy, nutty and a great melt-er.
Serves 6-8
Ingredients:
- 1 cup milk
- 6.5 Tbsp. Butter
- 1 tsp. Salt
- 1.25 Cups of Flour
- 4 Eggs
- 2 oz. Comte cheese (or Gruyere)
Bring the milk to a boil in a saucepan with butter and salt.
Add the flour and stir mixture for 4-6 minutes on a low heat until it leaves the side of the saucepan.
Leave to cool, then fold the eggs in individually with a wooden spoon.
Cut the cheese into small cubes (about ¼ inch) and work evenly into the mixture.
Form little balls with a tablespoon and place in a greased baking sheet. Pre-heat the oven to 340 degrees. Brush the little balls with egg yolk and sprinkle with grated cheese. Bake for 20-25 minutes.
Serve these gougéres with an apéritive…kir, crément or white wine and your Thanksgiving guests will be forever thankful.
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