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!

Christmas Cheese Balls

This Christmas time we offer you a recipe to prepare a cold-snack dish with cheese that everyone will love.

The cheese ball is traditional for this time of the year and it´s also very easy to make.

Source: Chris Buecheler in Flickr

INGREDIENTS

• 2 packages (8 ounces each) cream cheese, softened.
• 2 cups (8 ounces) shredded sharp cheese, Golden Label (Gold Medall of World Cheese Awards 2010)
• 1 tablespoon finely chopped onion.
• 1 tablespoon diced Green peppers.
• 2 teaspoons Worcestershire sauce.
• 1 teaspoon lemon juice.
• Chopped toasted pecans (as much as you want).
• Chopped toasted almonds (ídem).
• Finely chopped dehydrated pineapple or apricot.
• Assorted crackers.

DIRECTIONS

In a large bowl, combine all the ingredients but the pecans, almonds and fruits. Shape into three balls. If you see them too little you can just shape them into two or add more quantity of all the ingredients.

Once everything is well mixed, roll each ball in the pecans, almonds or fruits. Make sure the cheese ball is well covered and let it chill.

Whenever you want to serve the balls, we suggest you to remove them from the refrigerator 15 minutes before.

Serve with crackers and enjoy!

On Christmas time we don´t forget about you and would like you to don´t forget about us. Let´s share the same table and have us with you. It´s easy through our online store or web.

MERRY CHEESEMAS!

Spanish Snack Board. Surprise your guests!

It´s Friday afternoon and you have some friends coming home by surprise… WHAT TO DO NOW? You can amaze them with a simple but delicious board with some of the most typical snacks from Spain.

Easy, classy and yummy!

What are the ingredients that we´ll need?

The Spanish snacking culture or “tapeo” is based on 4 main pillars. These are; cold meat, cheese, bread & wine.

From here your imagination has no limit, but sometimes the simpler, the better a snack board will be.

We propose the following one:

• Cold meat:
• Spanish “jamón” (cured ham) must never be missing.
• “Chorizo” (hard pork sausage).
• “Salchichón” (salami-type cured sausage).
• Cheese: all kinds of cheese can be used. A number of 4-6 different types would be great. We recommend start eating the softest one. From there keep on tasting a stronger cheese than the previous one. This way people can fully enjoy the flavour of each cheese.
• Bread & Wine – Wine & Bread: The order is not important because both are the perfect and irreplaceable accompaniments. They will be the finishing touch of a perfect cycle of Spanish gastronomy.
• You can also add some nuts and quince jelly to surpass the senses, but that´s an option.

Source: Flickr of Gonmi 

There is one last ingredient that will turn this simple dish into the perfect one in your house: a good conversation with good friends. It makes everything ten times better.

Our cheese offer comprises many different kinds; from creamy to hard ewe cheese, going through goat cheese, wine cheese and more. All of them are rich in flavour and texture.

We encourage you to visit our website and see the entire world that surrounds the production of our cheese. Then you will understand why we are so proud of what we do and also of how we do it.

ENJOY!

Original Spanish Potato Tortilla with a twist (cheese & bacon)

This recipe is little different from the authentic Spanish Tortilla most of us already know. You can add practically any tasty ingredient to give it a nice twist: red or green paprika, carrots, tomato, spanish Jamon/Ham, etc. This time we added our 9 months cured rawmilk variety from Sierra de Albarracín® “Black Label” and some bacon to add some deeper flavours to the tortilla.

Ingredients:

-Eggs 4-6

-Salt

-Potatoes, 3-4 medium sized

-Raw milk (unpasteurized) Sheep´s Cheese, in this case we used our “Black Label”

-Bacon

-Olive Oil

Preparation:

After peeling, cut the potatoes into randomly sized slices (usually around 1-2 mm thick). Fry the potato slices in olive oil and take them out of the pan before they are done/coloured, leave them in a heat restistant bowl and put aside. With the oil still hot, add the bacon and fry untill they´re almost crispy. In the meantime you can stir up the eggs by hand inside a small bowl, add some salt, but remember the cheese already contains salt so don`t add too much. When the bacon is nicely coloured and almost crispy, take them out of the pan and add them into the bowl with the tortilla slices. Now you can add some cubes of cheese and mix everything together with the previously stirred eggs.

Use a non stick pan with a little bit of oil, when hot add the contents of the bowl and wait for the eggs to set up, to avoid any burning lower the heat of the stove. As soon as you notice the eggs are set, we get to the trickiest part of the process: turn the tortilla over while using a big plate/pan cover or -optionally- a special “tortilla turner”.

Enjoy! This recipe made exclusively for “Cheeses from the Sierra de Albarracín” by www.recetaycocina.com