Gold Medal Fondue Recipe

It´s time to enjoy snow, stay at home and warm up with a delicious fondue. Would you like to know how to have a “Gold Medal” fondue?

Follow the easy steps and get ready to repeat soon, it won´t be enough to taste it just once.

Ingredients:

9 ounces Blue Label Cheese

9 ounces Gold Label Cheese

* Both cheeses above have been Gold Medal winners on the World Cheese Awards.

** If you want to give it a special touch, we suggest you to also add a little portion of Green Label Cheese, with rosemary rind.

1 clove garlic

1c. Apple juice

3T. Lemon juice

1T. Cornstarch

Sweet paprika

Freshly ground nutmeg

Directions:

Rub the pot with the garlic and add the apple juice and then start heating slowly.

When it begins to bubble, stir in the previously grated or crumbled the cheeses. Keep on having the heat low and when the cheese is melted, mix the cornstarch and the lemon juice until smooth, stir the mixture into the fondue pot until thickened.

Season with paprika and nutmeg and voilà, c'est fini!

You can serve it with many delicious bites. We suggest you the following ones:

• Cubes of French bread (typical).
• Apple slices.
• Broccoli.
• Carrots.
• Little smokies.

What we know for sure is that the fondue you make won´t disappoint you since all the ingredients are delicious by themselves.

Our cheeses will make of the fondue a special snack you won´t forget.

If you want to know more about us don´t forget to visit us on our web.

See you soon!

The Origin of Cheese

Not long ago this information was the “trending topic” of the world of cheese; there is finally a certain evidence of the origins of cheese and an accurate date of such moment instead of the, until now, lapses taken which could include centuries or even millenniums.

We don´t know if this was the real origin of cheese, but it´s at least the earliest solid evidence of its existence. It was around 7500 years ago in a region that nowadays is Poland.

“Though there is no definitive test for cheese, we found large amounts of fatty milk residue on the pottery shards compared to cooking or storage pots from the same sites” said Richard Evershed at the University of Bristol.

That seems to be enough to prove that some of the sieves found in Poland were used to separate fatty curds from the liquid whey, all of this in a crude cheese-making process.

“It’s a very compelling forensic argument that this was connected to cheese” Evershed said. He also said that the discovery of cheese-making was a  major development for Neolithic people and gave an extra survival advantage since they could get more essential calories, minerals and proteins thanks to this way of milk preservation which was also benefitial to have reserves when food was scantly, specially in winter time.

Cheese also helped to make Neolithic diet a little more diverse. “Food was incredibly dull and monotonous” said Paul Kindstedt, a professor of nutrition and food sciences at the University of Vermont who didn´t take part in the study.

These “Neolithic cheeses” were sure non-perishable and quite pungent. “They wouldn´t be the first choice for many people now, but anyway I´d still love trying them” confirmed Kindstedt.

What´s sure is that the evolution of cheese has been constant since it was first made. Right now there are so many kinds of cheese that trying each one would be almost impossible to imagine.

Here in Sierra de Albarracin cheese factory, we use only fresh sheep's milk obtained exclusively from the livestock owned by the dairy itself, following the strictest standards in terms of nutrition and hygiene. The entire process perfectly balances traditional craft methods with the very latest technological developments.

We are waiting for you in our factory but also in our web, where you´ll be always welcome!

Post extracted from the online National Post