![\"LaFontaine\"](\"http:\/\/carlinos.nextmp.net\/blog\/wp-content\/uploads\/2013\/03\/LaFontaine.jpg\")
<\/a>\n\u201cApril is the cruelest month\u2026\u201d according to T.S Elliot, especially if you can\u2019t experience April in Paris. So we will be KIND and transport all of us to the sights and tastes of OOO-La-La Land.
\nAs we noted in past Newsletters, the extraordinary richness of French cheese making is rooted in France\u2019s 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.<\/p>\n
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.<\/p>\n
Prince la Fontaine is one of the fabulous French soft-ripened triple cr\u00e8mes. The triple cr\u00e8me category of cheeses includes those cheeses whose butter fat content is 70% or higher\u2026but don\u2019t have a heart attack\u2026this percentage when modified by moisture content is more like 40%…<\/p>\n
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\u2019s Chocolate Plum Rum Spread- the \u201cPrince\u201d loves it and we know you will too.<\/p>\n
Patty Church
\nCarlino\u2019s Executive Cheese Specialist
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Featured Cheese<\/h3>\n
You say potato; I say potato\u2026 and mushrooms\u2026 with melted Taleggio Cheese. No matter which way you say it, we can guarantee everyone will be saying \u201cYUM\u201d after trying this dish. Did You Know? \u201cApril is the cruelest month\u2026\u201d according to T.S Elliot, especially if you can\u2019t 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\u2019s…<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"footnotes":""},"categories":[1],"tags":[],"class_list":["post-927","post","type-post","status-publish","format-standard","hentry","category-specialty-foods-catering"],"acf":[],"yoast_head":"\n<\/a>
\nApril 1st, April Fool\u2019s Day, leads us to choose the \u201cApril Fool-er Cheeses\u201d as our featured cheese type. These are the washed-rind cheeses\u2026the stinky cheeses. They fool you by taking two senses, which usually travel together, to different places\u2026the nose to one place and the palate to somewhere else. They are called the \u201cStinky Cheeses\u201d because that\u2019s where they take the nose\u2026but 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.
\nCarlino\u2019s offers a variety of International washed-rind cheese but Italian Taleggio is most popular. Taleggio is a cow\u2019s 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\u2026no fooling.<\/p>\nCheese Goes With…<\/h3>\n
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\nThere is nothing like the power that jams and spreads have to add a little \u201cpop\u201d to your cheese. Especially when those jams and spreads are from Carlino\u2019s Exclusive Collections; the result is explosive.
\nTry Carlino\u2019s Exclusive Collection of Spreads and Tapenades that are All Natural, Gluten Free and Preservative Free. They are all made from farm fresh ingredients.
\nHot 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.
\nFarmhouse 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\u2019s wonderfully rich and flavorful as an instant hors d\u2019oeuvere on Carlino\u2019s homemade bruschetta toast or as a dinner entr\u00e9e when tossed with hot pasta. This tapenade is an excellent match for Italian Trugole as well as Taleggio.
\nCaramelized 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, \u201cI do.\u201d 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 cr\u00e8mes.
\nChocolate 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\u2019s 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\u2019s homemade breakfast breads and pound cakes.
\n<\/br><\/p>\nJust Arrived<\/h3>\n
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\nApril showers may bring May flowers but they also bring rare tea vinegars to Carlino\u2019s. What a special Treat! These vinegars include Fynbos Vinegar, Green Tea Vinegar and Lavender Vinegar.
\nThese unique vinegars are new to Carlino\u2019s Market and are imported from South Africa. These botanical vinegars tickle the palate and nourish the body and soul.
\nFynbos Vinegar: Infused with bochu, honeybush tea, rose geranium, wild olive and wild rosemary, this vinegar celebrates South Africa\u2019s 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!
\nGreen 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.
\nLavender 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.
\nAll of these rare tea vinegars are \u201cnaturally 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.\u201d A balance of sweetness and acidity yields a balsamic-style vinegar, fundamental to cooking and robust tonic.
\n<\/br><\/p>\nRecipe: Roasted Potatoes & Mushrooms With Melted Taleggio Cheese<\/h3>\n
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Yield: Serves 6
Ingredients
\u2022\t8 ounces assorted mushrooms, thinly sliced (about 3 cups)
\u2022\t3 tablespoons of Carlino\u2019s EVOO
\u2022\tCoarse salt and freshly ground pepper
\u2022\t1\/4 cup loosely packed fresh sage, coarsely chopped
\u2022\t4 garlic cloves, halved lengthwise
\u2022\t2 pounds small fingerling potatoes, scrubbed and sliced 1\/4 inch thick
\u2022\t6 ounces of Taleggio cheese (rind removed), sliced
Directions
1.\tPreheat 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.\tToss 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.\tPreheat 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.
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\n*All of the ingredients in the recipe above are available at Carlino\u2019s Market.<\/strong>
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\nPrince 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.
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