Carlino's Specialty Foods

Did You Know?

“One of our most FAQs (Frequently Asked Questions) is how to plan and execute the perfect cheese board. The question WE ask the most is, ‘What type of cheese do you like?’ and then we take it from there. There are a variety of ways to go…follow the milk and offer goat, sheep and cow; follow the consistence and present soft, semi-soft, semi-hard and hard. You can feature the cheeses of one country or a specific region, for example, the Venuto region of Italy. Venuto cheeses may include; Asiago (Fresco or Aged), Grana Padano, Piave, Trugole, Robiola and Ubriaco Fragoal Clinto (all part of Carlino’s cheese menu). Another way to direct the cheese board is to have the cheese follow the wine selection. High acid wines go with high acid cheeses such as goat; high tannic wines go with full fat cheeses (double and triple crèmes); champagne works well with semi-soft cheeses (like Morbier) because the cheese leaves a residue of creaminess on the throat that provides the champagne bubbles with a place to land.
Offer three to five cheeses in a pre-dinner situation; provide each guest with at least one ounce and up to four ounces of each cheese, depending upon what is to follow. If the cheese is the main event then expand the number of the cheeses presented to seven.
A great cheese board always includes a variety of accompaniments. Crusty bread and/or crackers, fresh and/or dried fruit, nuts, honey, fruit spreads and jams, olives, olive oil and/or balsamic vinegar, dried and cured meats (especially prosciutto)…all available at Carlino’s along with expert advice to guide you in your selection. Be bold, experiment, let your taste buds be your ultimate guide…trust them to come up with your interpretation of the perfect cheese board. Remember…the perfect cheese board is never boring!

Patty Church
-Carlino’s Executive Cheese Specialist

If you wish to watch a video featuring our cheese expert, Patty Church, please visit the following link:http://www.youtube.com/watch?v=0nwrJmhB8FQ

Featured Cheese – Taleggio

Taleggio comes to us from the Lombardy region of Italy, as do the various types of Gorgonzola. All are “stracchino,” a generic term for those Lombardy cheeses that are made in the autumn and winter from the milk of cows that come down from their summer alpine pastures to be wintered on the plains. The milk of these ‘tired’ cows (stracche in the Lombardy dialect) is complex, due to the change of grazing. The resultant flavor of the cheese is quite distinctive.
Taleggio is an ancient cheese, dating back to the tenth century. Since then it has been hand made in the same way…milling the curd to hazelnut size, salting the cheese by hand and then brushing the outside with brine weekly. This brine-brushing encourages the development of the micro-organisms that confer the characteristic pinkish color to the rind and the visible crème line to the paste. Taleggio is therefore a washed rind cheese and like most washed-rind cheeses, it “pouts.” Taleggio has a characteristic yeasty aroma and a sweet aromatic flavor. In Italy it is traditionally served at the end of the meal. Don’t ever be too “stracche” to come into Carlino’s and try a stracchino.

Just Arrived

On September 10th, Carlino’s E-Commerce website will be launching. Solve all of your gift giving needs with one visit to the new Carlino’s website. Our new website will allow you to order hand made gift baskets and gift boxes online. These gift baskets feature Carlino’s extra virgin olive oils and balsamics from around the world and are the perfect gift for the gourmand in your life. Also featured is our Exclusive Collection, A hand selection of the world’s finest gourmet products.

Cheese Goes With: Tapenade

For centuries, olives and cheese have been paired to make the ultimate ‘slow food’ match. Carlino’s delicious tapenades and olivatas have always made a delicious combination. Our Exclusive Collection includes the following homemade Tapenades:
Fig & Olive Tapenade: Kalamata Olives, Mission Figs, Imported Balsamic Vinegar and Carlino’s Extra Virgin Olive Oil come together for a real European taste sensation. A fig lover’s must, this sweet yet savory spread not only stands alone, but becomes a great accompaniment to roasts, crusty breads, sandwiches, and pasta. With hints of the rare Aleppo Pepper, this exceptional tapenade brings your taste buds to life.
Sun-Dried Tomato & Olive Tapenade: A rich blend of vine-ripened, sun-dried tomatoes and savory select olives make this spread a perfect topping for Carlino’s Bruschetta toast or your next homemade pizza. Great as an appetizer with Carlino’s artisanal Italian cheeses and Salumi.
Kalamata & Caper Tapenade: Brightly flavored with capers, this slightly chunky tapenade lends itself to many uses. Extend with Carlino’s Extra Virgin Olive Oil and use as a dressing for salads, as a marinade for lamb or beef and as a dip for crudite. Terrific with cheese, bread and charcuterie.

Recipe: Tomatoes Stuffed With Taleggio Cheese

One way to savor the summer is by enjoying the last of the local tomatoes. This recipe will leave a taste in your mouth that is guaranteed to be remembered all year long.
Yield: 4 servings
Ingredients:
8 medium sized ripe tomatoes
4 Tbls. Carlino’s Extra Virgin Olive Oil
5 Tbls. Flour
2 cups of milk
8oz. Taleggio cheese, diced
1 Tbls. fine chopped parsley
1 Tbls. fine chopped basil
Dash of nutmeg
Salt and pepper to taste

Directions:

1- Cut the tomatoes in half.

2- Squeeze gently to remove the seeds, then sprinkle with a little salt and lay them upside down on a cutting board to drain.

3- Heat 3 tablespoons of the oil in a small saucepan, then add the flour, stirring constantly with a wooden spoon until the mixture thickens.

4- Add the salt, pepper, nutmeg and cheese and stir until cheese has melted.

6- Place the tomatoes in an oven proof baking dish and season lightly with salt and pepper. Drizzle with the remaining oil and sprinkle with the parsley and basil. Bake in a preheated oven at 400 degrees for 20 minutes.

Fill the tomatoes with the cheese sauce and cook for 20 more minutes.

Serve with a dry, white fruit wine (Pinto Bianco) and await the “Bravos!”. All of the ingredients in the above recipe are available at Carlino’s Specialty Markets.

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Carlino's

Makers & Purveyors of Artisan Food

1 Comment

  1. Reply

    Ed linaugh

    February 19, 2013

    I am doing a wine & cheese themed bridal shower. 6 different wines champagne, Riesling, guerwerztiminer, + a couple more whites & reds. 35 people total.

    Any recommendations?

    Please advise

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