{"id":509,"date":"2012-10-11T12:06:40","date_gmt":"2012-10-11T16:06:40","guid":{"rendered":"http:\/\/www.carlinosmarket.com\/blog\/?p=509"},"modified":"2012-10-11T12:06:40","modified_gmt":"2012-10-11T16:06:40","slug":"october-2012-cheese-club-newsletter","status":"publish","type":"post","link":"https:\/\/carlinosmarket.com\/blog\/october-2012-cheese-club-newsletter\/","title":{"rendered":"October 2012 Cheese Club Newsletter"},"content":{"rendered":"

Dear Member,<\/h3>\n

\"\"<\/a>October\u2026 a BOO-tiful and bountiful month\u2026filled with the new flavors of the fall harvest and the tasty treats of Halloween. YUM\u2026We here at Carlino\u2019s are ready! We are visiting Spain\u2026at least with our taste buds during the month of October; enjoying the foods and especially the Cheeses of the mountains and the plains.
\nThe topography of the country has a great deal to do with the resultant cheese. In Spain we find a preponderance of sheep\u2026indigenous to the country but also reinforced by the Roman conquerors who occupied the Iberian Peninsula for six hundred years. The Roman armies traveled with their sheep, and sheep milk cheeses, throughout the country.<\/p>\n

The sheep was the most profitable of all livestock. It provided not only milk and meat, but also wool for clothing and skin that could be sold to parchment merchants. Sheep are less temperamental eaters than cows and more nimble on rough terrains. It is a good thing they are; Spain exhibits dramatic contrasts in land patterns ranging from wet, densely wooded plateaus and mountains to arid esparto covered hills. Therefore, ewe\u2019s milk cheese are found all over the county, while cows\u2019 milk types are confined to the wetter north and goats\u2019 milk cheese to the mountain ranges.<\/p>\n

Spanish cheeses are, for the most part, regional and uncommercialized. We are fortunate that there are some exceptions and the Manchego is one of them.
\nManchego is Spain\u2019s most famous cheese and is made in the plain of La Mancha. It is beautiful sheep milk cheese, with a firm, ivory to golden paste, dotted with a few tiny eyes. The sides of the finished cheese are impressed with braided esparto grass in a pattern that prompts some to say that it looks like a tire.
\nAs with many Italian cheeses, Manchego is sold at various stages of maturity (it is aged in natural caves) and its use is dictated by its age. When young it is eaten for dessert; when older try it cubed and fried in Carlino\u2019s Extra Virgin Olive Oil or preserved in the same.<\/p>\n

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

Featured Cheese – Cabrales<\/h3>\n

\"\"<\/a>Cabrales is another great Spanish cheese that has managed to make its way (Cabrales is from northern Spain\u2019s Asturian Mountains) onto the world market and into Carlino\u2019s Market. Cabrales is wrapped in Sycamore leaves and made from a combination of pasteurized cow, sheep and\/or goats milk that helps create an intriguing strong and lingering flavor and aroma. Aging and molding of this assertive blue takes place in caves. This cave-aging helps sharpen its \u201chorns\u201d and maximize its \u201cnose.\u201d Cabrales is creamy, spicy and peppery.<\/p>\n

Just Arrived<\/h3>\n

\"\"<\/a>Carlino\u2019s Parmigiano Dipping Sauce
\nCarlino\u2019s Parmigiano Dipping Sauce is a combination of our award winning Extra Virgin Olive Oil, the King of all Italian Cheeses, Parmigiano Reggiano and a selection of our favorite herbs and spices. This irresistible and versatile dipping sauce can be used as a marinade for meats and chicken, a salad dressing for your favorite greens, or as finishing oil for grilled vegetables, mashed potatoes or pasta. Carlino\u2019s Parmigiano Dipping Sauce can be found online and in many of our gift baskets.<\/p>\n

Click here to buy Carlino’s Parmigiano Dipping Sauce<\/a><\/p>\n

Cheese Goes With: Beer<\/h3>\n

Cheese and beer have been coupled throughout history. For Mediaeval Monks of Belgium, cheese and beer were not only staples of their diet but they were also used as staples of currency. Even today in the bars in Belgium the gratis snack bowl on the bar is cubes of semi-soft cheese sprinkled with celery salt.<\/p>\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n\n
BEER TYPE<\/strong><\/td>\nCARLINO\u2019S CHEESE<\/strong><\/td>\n<\/tr>\n
Belgium<\/td>\nApplewood Smoked Cheddar<\/td>\n<\/tr>\n
Bock, Dark Lager or Oktoberfest<\/td>\nPiave<\/td>\n<\/tr>\n
Pale or Amber Ale<\/td>\nCarlino\u2019s Extra Sharp Provolone<\/td>\n<\/tr>\n
Strong Ale<\/td>\nGorgonzola Picante<\/td>\n<\/tr>\n
Pilsner<\/td>\nTrugole<\/td>\n<\/tr>\n
Wheat Ale<\/td>\nHumboldt Fog<\/td>\n<\/tr>\n
Cream Ale<\/td>\nFromager D\u2019Affinois<\/td>\n<\/tr>\n
Porter<\/td>\nPicante<\/td>\n<\/tr>\n
Brown Ale<\/td>\nBellavitano<\/td>\n<\/tr>\n
Stout<\/td>\nBeemster Extra Old<\/td>\n<\/tr>\n
Barley Wine<\/td>\nCabrales<\/td>\n<\/tr>\n
Lager<\/td>\nSt. Angel<\/td>\n<\/tr>\n
Light Lager<\/td>\nFrench Raclette<\/td>\n<\/tr>\n
Amber Lager<\/td>\nGran Pecorino Carlino<\/td>\n<\/tr>\n<\/tbody>\n<\/table>\n

All perfect for your personal Oktoberfest!<\/p>\n

Recipe: Baked Pasta with 2 X 2 Cheese<\/h3>\n

The combination of the flavors of different countries has always intrigued us. The melting pot\u2026perhaps this first was true of cheese\u2026and if it was, then how appropriate of us to combine the cheese of Italy and Spain to come up with this recipe for Baked Pasta with 2 X 2 Cheese.
\nYield: 6 servings<\/p>\n

Ingredients:<\/strong>
\n\u00bd cup of cubed Italian Fontina
\n1 \u00bd cup of grated Italian Parmigiano Reggiano
\n\u00bd cup of crumbed Spanish Cabrales
\n\u00bd cup of cubed Spanish Macnchego
\n1 pound of Carlino\u2019s penne pasta<\/p>\n

For the Bechamel:
\n2 cups whole milk
\n3 Tbls. Unsalted butter
\n3 Tbls. Flour
\n\u00bc tsp. Salt
\nNutmeg (if possible, freshly grated)<\/p>\n

\"\"<\/a>

Ingredients<\/p><\/div>\n

\"\"<\/a>

In a medium saucepan, heat milk over medium-low heat: bring just to a boil then remove from heat. In a large saucepan, melt butter over low heat. Add flour. Cook, stirring constantly with a wooden spoon for 2 minutes (do not brown). Remove from heat.<\/p><\/div>\n

\"\"<\/a>

Add 2 tablespoons of the milk to the flour mixture, stirring constantly until the milk is incorporated. Repeat until \u00bd cup of milk has been added. Add remaining milk \u00bd cup at a time, incorporating it, until all the milk has been added. Return to low heat and cook, stirring, until the b\u00e9chamel is the consistency of thick cream. Stir in salt and season with nutmeg. Remove from heat and cover to keep warm.<\/p><\/div>\n

\"\"<\/a>

Combine the Fontina, Manchego and Cabrales in a large bowl.<\/p><\/div>\n

\"\"<\/a>

Combine the Fontina, Manchego and Cabrales in a large bowl. Cook penne according to directions for al dente.<\/p><\/div>\n

\"\"<\/a>

Drain and add to bowl with cheese, add b\u00e9chamel and toss together to combine well. Transfer pasta to a baking dish, sprinkle with Parmigiano Reggiano and bake in pre-heated 475 degree oven, until heated through, about 10 minutes.<\/p><\/div>\n

\"\"<\/a><\/p>\n

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

Dear Member, October\u2026 a BOO-tiful and bountiful month\u2026filled with the new flavors of the fall harvest and the tasty treats of Halloween. YUM\u2026We here at Carlino\u2019s are ready! We are visiting Spain\u2026at least with our taste buds during the month of October; enjoying the foods and especially the Cheeses of the mountains and the plains….<\/p>\n","protected":false},"author":1,"featured_media":573,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-509","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-specialty-foods-catering"],"acf":[],"yoast_head":"\nOctober 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\/october-2012-cheese-club-newsletter\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"October 2012 Cheese Club Newsletter - Carlino's Specialty Foods\" \/>\n<meta property=\"og:description\" content=\"Dear Member, October\u2026 a BOO-tiful and bountiful month\u2026filled with the new flavors of the fall harvest and the tasty treats of Halloween. 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