Producers of some of our favorite artisan cheeses, Cowgirl Creamery and Bellwether Farms are country neighbors just a half hour’s drive apart on winding Northern California back roads. In this fondue, the full-flavored, washed-rind Red Hawk from Cowgirl Creamery is nicely balanced by Bellwether Farms’s buttery, smooth Carmody. A splash of sweet wine complements both cheeses.Ingredients:
• 1 (12-ounce) round Cowgirl Creamery Red Hawk, rind discarded, cubed
• 8 ounces Bellwether Farms Carmody, grated
• 2 tablespoons all-purpose flour
• 1 cup Napa or Sonoma sauvignon blanc
• 2 tablespoons muscat or other sweet dessert wine
Preparation:
Toss the cheeses with the flour in a bowl and set aside. In a fondue pot, bring the sauvignon blanc to a boil over medium-high heat. Decrease the heat to low and add the cheese mixture, ½ cup at a time, stirring until melted after each addition. Add the muscat and stir until smooth. Serve immediately.
Makes 2 cups
SERVE WITH: toasted walnut or other rustic bread cubes • pear chunks • apple chunks • fresh figs, quartered • fig bars • Graham crackers
BEVERAGE SUGGESTIONS: pinot noir • blanc de noirs (sparkling wine) • fino sherry
CHEESE NOTES: Red Hawk is a triple-crème cheese washed with a brine solution that promotes the growth of beautiful red-orange bacteria on the rind. It’s made with organic milk from Marin County’s Straus Family Creamery, located right up the road from the Cowgirl Creamery dairy in Point Reyes Station. If you are not able to find Red Hawk, substitute Italian Taleggio or Robiola, or the French Époisses. Made with rich milk from Jersey cows, Bellwether’s Carmody is an Italian-style cheese with a golden rind and a buttery texture that is balanced by a slightly tangy flavor—perfect for a grilled cheese sandwich.
This recipe was published in 'Fondue by Lenny Rice and Brigid Callinan'.
No comments:
Post a Comment