I promised I'd check back as I looked to perfect the plantain crusted goat cheese dish. You may have read the first edition already, where I discuss how I recently came up with this idea. While I loved the flavors behind the original dish I made, I couldn't crack the presentation - I needed to find a better plantain to goat cheese ratio for each bite.
The solution came to me randomly while walking home from work the other day. I'd cut long chunks of the ripe plantain while raw. With a long sharp knife tip, I turned the plantain chunk on its end and created a hole through the entire piece. I stuffed the hole with a mixture of goat cheese, chopped rosemary, olive oil, salt and pepper. The best way to get the cheese into the plantain was to push the cheese mixture into a single corner of a small ziplock bag. After rolling the bag tight into a pastry bag shape, I clipped the corner of the bag with scissors and piped the cheese through the hole and into the plantain.
Today's Salon.com has a thoughtful and balanced article about the benefits and the dangers of consuming raw milk. The only downside to the article is that it doesn't explore the benefits of using raw milk for cheese production. While the case can definitely made that drinking raw milk is a somewhat dangerous proposition, eating raw milk cheeses that are made in clean environments under strict practices is considered safe. In an age where eating spinach is more dangerous than eating cheese, journalists would do well to investigate issues of food safety much more deeply, and bring out exactly what foods are safe to eat and why.
CN: Tell us a little bit about your background.
In a large skillet over a medium flame, sweat the onion in the olive oil and cumin. When onion becomes translucent, add the artichoke hearts (still frozen is fine) and cook, covered, until the artichokes thaw. Remove from heat and salt to taste (if you're using Feta or another very salty cheese, use less salt here).
In a separate bowl, combine the cottage cheese, grated/crumbled cheese, eggs, and pepper. Add the artichoke/onion mixture and stir until combined. Pour all ingredients into a 9 x 9 baking pan, and bake at 350ºF until the top is browned (or about 45 minutes). Serves 4.
I received the following question in our feedback section, maybe someone out there knows the answer:
I replied that blue cheeses are generally made with the Penicillium Roqueforti mold, which is usually grown on stale bread. I'm not sure if any of the gluten from the bread makes it into the cheese, but I imagine it's possible. There are some other blue cheeses not made from P. Roqueforti, such as Gorgonzola, but I do not know whether the mold used for that cheese (P. Glaucum) is also grown on bread.
Anyone know the answers to these queries? Reply to this in the forums or simply enter your reply below as a comment!
I've always felt that this was one of more informative, active mailing lists out there, and it's a shame that it's gone. In response, though, we are bringing back the discussion forums to Curdnerds.com. These bulletin boards were up (in a somewhat different form) when we first launched the site, but we took them down due to lack of interest. However, now that the Artisan Cheesemakers list is gone, we thought maybe there would be a place for forums like this. Obviously forums are different than a mailing list, but our hunch is that most people prefer checking discussions online rather than getting a slew of emails in their inbox every day.
Now I know what you're going to say: watching a cheese age is quite a soporific endeavor. In fact, the West Country Cheesemakers acknowledge this very notion in their press release: "Some might say this is the most boring website of 2007, but our cheese is worth waiting for so it’s better than watching paint dry...just.”