WINE AND CHEESE LOVER'S COOKBOOK · PDF fileacidity. Fatty cheeses require wines with weight...

WINE AND CHEESE LOVERS COOKBOOK Simple and gourmet cheese recipes paired with wine
by Shari Darling, The Sophisticated Wino
For more Shari Darling e-cookbooks go to www.sharidarling.com
http://www.sharidarling.comhttp://www.sharidarling.com

CONTENTSIntroductionChapter One: Cheese Making Chapter Two: Understanding Wine and Food Chapter Three: Buying and Storing Cheese Chapter Four: Buying and Storing Wine for a Dinner Party Chapter Five: Hosting a Cheese and Wine Party Chapter Six: Cooking with Cheese and Wine Chapter Seven: The Cheese Fondue Chapter Eight: Hors D'oeuvresChapter Nine: Salads Chapter Ten: Soups Chapter Eleven: On the Side Chapter Twelve: Grains and Pasta Chapter Thirteen: Savouries Chapter Fourteen: Fondues and Rarebits Chapter Fifteen: Seafood and FishChapter Sixteen: Poultry Chapter Seventeen: Meat and Game Chapter Eighteen: Desserts

INTRODUCTIONPERHAPS NO TWO ITEMS IN THE WORLD are as inextricably linked as wine and cheese. Over centuries and civilizations, peasants and aristocrats alike have consumed wine and cheese, and in all but the harshest of circumstances, have taken time to reflect upon them. Wine and cheese, it would seem, are partners not only on the table, but in the hearts and minds of those with a passion for life and an appreciation of the earth's largesse. And where there is passion, there must be quality. So not surprisingly, generations of cheese and wine makers have strived for excellence and diversity in their trade.
This quest for perfection and authenticity had its origins in ancient times. The Egyptians, Greeks and Romans made some of the greatest advances in the production of wine and cheese, initiating trade and even creating the word "tyrophile" to describe one who loves cheese. They developed a plethora of cheeses, from fresh, smoked and dried versions to cheeses basted in wine and flavoured with marjoram, mint and coriander. As wine connoisseurs, they improved grape quality through pruning and fertilization.
THE RECIPES I released the original version of this cookbook in 1991, a very long time ago. Ive learned a great deal about cheese and wine and their partnership since then and so needed to rework this book to be released today. I took out recipes and added new ones. I changed ingredients or simplified processes. I hope you enjoy this version of my cookbook.
Cheese is a fabulous ingredient in both casual comfort foods to be made quickly and during the week and in formal dinner recipes to be served to friends on weekends -- which is the theme of this cookbook. Some of the recipes are fast and easy. Others must be prepared over long periods of time and take intricate work. All the recipes are easy to follow. After all, I reworked and tested all of them. Im not a chef. Im an avid eater who realizes that Ive got to cook what I want to eat. If I can make these dishes, so can you!

I gathered recipes from a variety of sources. I developed many of them myself. I also collected recipes from cheese factories, cheese shops and delis. Still other recipes were created by chefs who work with cheese daily. Quite a number of these mouth-watering recipes were developed for and won prices in competitions held by the Dairy Farmers of Canada. These recipes are more complicated as they were created by award-winning chefs, cooks, foodservice operators and student chefs. I want to thank these chefs for their original contributions to the first version of this cookbook. Thank you! I want to acknowledge them by name: Michelle Ramsay, Gordon Landy, Christopher English, Zdravko Kalabric, Tony Loschiavo, Harold Bonkowski, Jean-Claude Belmont, Gaetane Palardy, Luc Gielen, Momir Filipovic, Ronald Saint-Pierre, Charles Marin, Dominique Jamain, Thomas Dietzel, Martin Boucher, Yoerg Soltermann, Evelyn McManus, Rolf Runkle, Alex Begbie, and Clayton Folkers.
Cheese is featured in the recipes in sauces and toppings and in stuffings and fillings. WINE PARTNERSHIPSMost recipes are accompanied by a wine. I used, what I call the building block principles, to pair the wines to each of the dishes. In my cookbook Harmony On The Palate (available in my Sophisticated Wino e-shop at www.sharidarling.com) I explain these Building Block Principles.
A two-part wine note accompanies each recipe. The first part suggests a wine style, accompanied by a few specific wines. Keep in mind that these are just a few examples of the countless wines in these styles available from around the world. The second part focuses on why the wines work with the specific recipe from a building block perspective. Use the notes as a guide for incorporating the Building Block Principles into your decision-making process. Youll very quickly gain confidence in choosing wines for yourself.
As you will learn in the chapter called Understanding Wine and Food Pairing, a wine's style is more important than its region, sub appellation or vintage date when pairing it to food. Therefore, vintage dates and trademarks have been excluded from the tasting notes. This is to restrict you less when you are buying wine. If you can't find the wine suggested in the tasting notes, ask your wine merchant to suggest a substitute of a wine produced in the same style.
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Both the wine and cheese suggestions are meant to help you in your selections, not hamper your imagination, creativity or urge to experiment. Because so many cheeses are interchangeable, such as Camembert and Brie, Cheddar and Cheshire, mozzarella and Fior di Latte or cream cheese and Quark, this cookbook offers endless possibilities that are sure to please you and your guests for many years.
There is also a simple approach to pairing wine with dishes celebrating cheese. Fresh cheeses are generally tangy and so work with wines possessing good acidity. Fatty cheeses require wines with weight and fattiness. High alcohol in wine adds viscosity (thickness) and creaminess to the texture. So, hunt for wines with 13 percent or higher alcohol content. Salty cheeses complement wines with good acidity (white) or high tannin (austere red).
CHAPTER ONE: CHEESE MAKING
HAVE YOU EVER WONDERED how plain, simple milk can end up as so many types of cheeses, each having its own unique character?

THE ANIMALThe biggest influence on cheese is the animal from which the milk is obtained. Milk for cheese making comes from a variety of animals, including Holstein and Jersey cows, goats, buffalo and sheep.
Each breed produces milk with its own special attributes. Jersey milk, for example, is richer in butterfat and protein than Holstein milk, giving Jersey Cheddars a creamy texture. Goat's milk cheeses, renowned for their tangy flavour, are generally higher in protein, calcium, phosphorus and vitamins A and B-complex and lower in cholesterol and lactose than most cow's milk varieties.
THE ENVIRONMENTThe environmental conditions (climate and soil) under which animal feed is grown and the nature of the feed, be it grass, grain, corn or some combination, determines the quality of the milk and some of the character of the cheese. Many popular cheeses are made from a blend of milk obtained from many herds, so any special characteristics are unnoticeable. However, artisan cheeses are often made from the milk produced by one herd that grazes on a specific piece of land. This is referred to in France as 'terroir.' It is a term you often here in wine circles. Terroir is Mother Nature's magic that occurs on a farm due to its geography, climate and soil conditions working together to create distinctive characteristics in a wine and in a cheese. In North America we call this 'the somewhereness' of a vineyard or farm.
In Canada, my country, two popular examples are Trappist cheese from Our Lady of the Prairies Abbey in Holland, Manitoba and fresh goat's milk cheese from Cross Wind Farm in Keene, Ontario. This goat cheese has become world renowned due to its distinctiveness, its butter-like texture and rich flavour. Said another way, Cross Wind Farm goat cheese is anything but dry and crumbly.

This style of fresh goat cheese is unique because cheese maker Cindy Hope produces her cheese from 5 varieties of goats that all graze on the same farmland. While each variety adds its attributes to the milk and resulting cheese, the fact that they

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