{"id":492,"date":"2012-08-01T20:24:40","date_gmt":"2012-08-01T20:24:40","guid":{"rendered":"http:\/\/carlinosmarket.wordpress.com\/?p=492"},"modified":"2022-09-12T08:15:32","modified_gmt":"2022-09-12T12:15:32","slug":"august-2012-cheese-club-newsletter-2","status":"publish","type":"post","link":"https:\/\/carlinosmarket.com\/blog\/august-2012-cheese-club-newsletter-2\/","title":{"rendered":"August 2012 Cheese Club Newsletter"},"content":{"rendered":"

What’s Hot?<\/h3>\n
\"\"<\/a>

Mozzarella<\/p><\/div>\n

\u201cWhat\u2019s hot about August?…EVERYTHING!…August is the sultry month that commands the main part of the \u201cdog days\u201d of summer, a period of inactivity due to excessive heat. And what\u2019s hot at Carlino\u2019s?…Well yes, of course, EVERYTHING, but especially some cool cheeses that are really refreshing; none is more refreshing than cool, fresh mozzarella.
\nMozzarella is said to have taken its name from the Italian verb mozzare, meaning \u201cto cut\u201d, a reference to the procedure of cutting the curd into portions to achieve a variety of sizes. This is also the local tomato time of the year\u2026 the perfect mozzarella accompaniment. Mozzarella is a pure white pasta filata and is available at Carlino\u2019s in both the water buffalo and cow\u2019s milk varieties. The Water Buffalo type of mozzarella is from the Campania region of Italy and is offered in 7 oz. balls. It has a higher fat content and a mossy, feral nose. Carlino\u2019s cow mozzarella is offered in a variety of sizes: the small, salad perfect, ciliegine, the sliceable \u00bc lb. ovaline and the ever popular 1 lb. Handmade Mozzarella Balls. Carlino\u2019s also features Marinated Ciliegine and Ciliegine Tomato Salad. We can\u2019t even begin to count the number of Chef\u2019s Kitchen entrees and sides or pizzas that incorporate fresh mozzarella but the Margherita Pizza must be mentioned, and tasted. Also a must-mention is the Handmade Mozzarella Prosciutto, Mozzarella Pepperoni and Mozzarella Sopressata Roll-Ups made in store by our cheese specialists. Lastly, we must mention Burrata, a spectacular mozzarella filled with cream. It is spectacular with fresh tomatoes, basil and Carlino\u2019s Extra Virgin Olive Oil or atop Bruschetta or Carlino\u2019s Homemade Pasta.<\/p>\n

Stop in during the Bow-Wow (dog) days of summer and try some refreshing Wow-Wow mozzarella\u2026the perfect way to chill out.\u201d<\/p>\n

Patty Church<\/strong>
\n-Carlino\u2019s Executive Cheese Specialist<\/p>\n

Featured Item<\/h3>\n
\"\"<\/a>

P\u00e2t\u00e9<\/p><\/div>\n

P\u00e2t\u00e9 is the perfect answer to the question, \u201cWhat\u2019s for dinner?\u201d Come browse Carlino\u2019s expansive collection of P\u00e2t\u00e9 from around the world. Goose Liver Mousse with Port, Mousse Trufee, P\u00e2t\u00e9 De Campagne, Mousse Canard Au Port, Duck Liver Mousse with Cognac, Vegetable P\u00e2t\u00e9, Vegan Terrine and Terrine de Saumon Fume are among Carlino\u2019s assortment of gourmet P\u00e2t\u00e9. Combine with homemade crusty bread for the perfect summer picnic lunch or cool dinner.<\/p>\n

Just Arrived<\/h3>\n
\"\"<\/a>

Saint-Nectaire<\/p><\/div>\n

The milk used for this cheese is from Salers cows. These cows graze in high mountain pastures. The texture of this cheese is soft, creamy and supple, but the flavor is complex, earthy, mushroomy, nutty, grassy and savory with a slight tanginess. Saint-Nectaire is fantastic with apricots, spicy mustard, multigrain baguette or cubed into your favorite summer salad.<\/p>\n

Cheese Goes With: Olives<\/h3>\n
\"\"<\/a>

Olives<\/p><\/div>\n

The land throughout the Mediterranean produces not only a variety of world famous cheeses but also an abundance of olives, each unique and delicious. The olive, very similar to the grape, develops its flavor and style from its surroundings\u2026soil, terrain, climate and cultivation all create each olives including varietal unique characteristics.<\/p>\n

Olives are a vital part of the Mediterrenean Diet. The olive is considered one of nature\u2019s most perfect creations \u2013 varied, versatile, flavorful and healthy. It is integral in the Mediterrenean Diet incorporating flavorful, all natural foods that inspire a lifestyle lauded for its health benefits and stress-free, relaxed existence.<\/p>\n

The olive\/cheese connections is age old. Carlino\u2019s carries an international variety of olives including Italian Castlevetrano (from Carlino\u2019s homeland) and Cerignola in the Red, Green and Black types. The Cerignola are the Italian Giants, grown in the Puglia region of Italy and are the largest caliber olives available in the world. Grown in fertile volcanic soil, they are exceptionally mild and buttery. French Nicoise (the top choice of connoisseurs) and Picholine (never acidic, great with cocktails) and Greek Kalamata are popular parts of this International selection. The Kalamata is the most famous olive from Greece. It is aromatic, full-bodied and firm with a smokey, wine infused snap.<\/p>\n

And if it\u2019s stuffed olives that you are looking for, Carlino\u2019s has olives stuffed with Feta, Provolones, or Blue Cheese. Come in and try these great cheese accompaniments\u2026considered one of nature\u2019s most perfect creations!<\/p>\n

Recipe: Pasta Con Capers, Ricotta e Timo\u2026 Pasta with Capers, Ricotta and Thyme<\/h3>\n
\"\"<\/a>

Pasta with Capers, Ricotta and Thyme<\/p><\/div>\n

Capers are called the \u201cJewels of the Mediterranean.\u201d The piquant and salty flavor of capers adds dimension to sauces, pizza and spreads\u2026especially those containing cheese. Because of their tart and briny taste, capers are also the chosen garnish for many fish dishes. The caper plant thrives in the dry, mountainous areas of the Mediterranean. The flower bud is the caper. The caper berry is the larger, plumper fruit of the plant and is a \u201cWOW\u201d replacement for the olive in an ice cold martini.<\/p>\n

Ingredients:<\/strong>
\n– 1 lb. of Pasta Corta (any of Carlino\u2019s homemade short pasta types)
\n– \u00be lb. of Carlino\u2019s Ricotta Impastata
\n– 7 oz. Low-Fat milk
\n– \u00bc cup of salt-packed capers\u2026rinsed, soaked in cold water for 10 minutes, then rinsed again
\n– Black pepper, freshly ground
\n– 2 tablespoons of Carlino\u2019s Extra Virgin Olive Oil
\n– 1 tablespoons of fresh thyme leaves<\/p>\n

Directions:<\/strong>
\nBring a large pot of salted water to a boil; add pasta and cook until al dente. While pasta is cooking, heat ricotta and milk in a large skillet over medium-low heat, stirring until warmed through. Add capers and season generously with black pepper. Remove from heat. When pasta is ready, drain and return to pot. Toss immediately with olive oil. Add ricotta sauce and stir gently to combine and heat through\u2026approximately one minute. Season to taste with salt and dress the top with thyme and black pepper.<\/p>\n

ALL<\/strong> of the ingredients in this recipe are available at Carlino\u2019s Market.<\/p>\n

Visit Our Cheese Menu at CarlinosMarket.com<\/a>
\nSchedule a consultation with our Cheese Specialist or find the answer to your cheese question by emailing us at Nick@CarlinosMarket.com<\/a>.<\/p>\n

—————————————————————————————————————————–
\n\"\"<\/a>
\n—————————————————————————————————————————–<\/p>\n","protected":false},"excerpt":{"rendered":"

What’s Hot? \u201cWhat\u2019s hot about August?…EVERYTHING!…August is the sultry month that commands the main part of the \u201cdog days\u201d of summer, a period of inactivity due to excessive heat. And what\u2019s hot at Carlino\u2019s?…Well yes, of course, EVERYTHING, but especially some cool cheeses that are really refreshing; none is more refreshing than cool, fresh mozzarella….<\/p>\n","protected":false},"author":1,"featured_media":505,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-492","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-specialty-foods-catering"],"acf":[],"yoast_head":"\nAugust 2012 Cheese Club Newsletter - Carlino's Specialty Foods<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/carlinosmarket.com\/blog\/august-2012-cheese-club-newsletter-2\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"August 2012 Cheese Club Newsletter - Carlino's Specialty Foods\" \/>\n<meta property=\"og:description\" content=\"What’s Hot? \u201cWhat\u2019s hot about August?…EVERYTHING!…August is the sultry month that commands the main part of the \u201cdog days\u201d of summer, a period of inactivity due to excessive heat. 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