Classic Apple Pie with Cheddar Lattice Crust

May 11, 2015 2:13:10 PM EDT

Level: Mediumapple pie

Yield: Makes 1 pie



1 recipe pastry for a 9-inch cheddar crust (ingredients listed below)

2 1/2 cups all-purpose flour

1 tsp. fine-grain sea salt

1 Tbsp.granulated sugar

pinch of cayenne pepper

1/3 cup cold Crisco shortening, cut into pieces

1 stick unsalted butter, cold cut into pieces

2 cups grated sharp cheddar cheese

1/4-1/2 cup ice water

4 Tbsps. unsalted butter

1 Tbsp. cornstarch

1/4 cup light brown sugar

2 tsps. ground cinnamon

pinch of salt

5 cups sliced Granny Smith apples, peeled

1 Tbsp. lemon juice



1.     First, prepare the cheddar crust by mixing flour, granulated sugar, and cayenne pepper with a whisk. Cut in the shortening and butter with a pastry cutter or two knives until the mixture resembles cornmeal. Add the cheese and mix again. Slowly add the ice water until the pastry dough comes together. Don't make it too wet.

2.    Preheat the oven to 400 degrees F.

3.    Melt the butter in a heavy-bottomed saute pan big enough to hold the apples.

4.    Mix cornstarch, brown sugar, and cinnamon. Toss with apples. Let it sit for 2-3 minutes to bring out the natural juices in the apples.

5.    Add apples to melted butter in the saute pan. Add lemon juice and bring to a boil; stirring frequently. Reduce temperature and let simmer for 5 minutes or until thickened.

6.    Place the bottom crust in a 9-inch pie pan. Fill with apples, mounted slightly. Cover with a lattice work of the crust.

7.    Bake for 15 minutes in the hot oven. Reduce the temperature to 350 degrees F. Continue baking for 30-40 minutes, until apples are soft and crust is brown.


original post Fox News Magazine

Boschetto al Tartufo Bianchetto Cheese

March 13, 2014 12:21:00 PM EDT

Boschetto Al Tartufo Bianchetto

Sometimes going with a tried and true cheese that has already won awards is the way to go and that is what you get when you go with Boschetto Al Tartufo Bianchetto. The harmony between the pronounced flavor of glorious white truffle and the delicate sweetness of the tender cow and sheep's milk paste are just two of the reasons why this cheese was voted one of the best in the 1998 Cheese Show in France.

Boschetto Al Tartufo Bianchetto is a sweet and mild cheese made from the blend of cow's and sheep's milk. This cheese is produced by the Il Forteto Cooperative in the Tuscan town of Mugello, Italy. Cow's and sheep's milk are combined with truffle, and aged for less than sixty days, so it is very fresh. The cheese and the truffle complement each other beautifully: sweet, savory, pleasantly briny cheese, and woodsy, garlicky truffle, with neither overpowering the other.

Mixed throughout are shavings of rare white truffles which builds character in the cheese by providing rustic and earthy undertones in the flavor. This ensures that even if the chunk of cheese you get does not have a truffle in it, the flavor is infused throughout. What a treat to have truffles in your cheese, giving it that something extra special and extra bit of unique taste. Its semi-soft, pleasantly toothsome texture will bring about a sigh of relief and an exclamation of, "Ah, nice!" upon tasting.

The mild aroma and creamy texture of the cheese along with the mushroomy taste of the truffles create a harmonious blend of fresh and rustic flavors.  Pair this Boschetto Al Tartufo Bianchetto with a nice fruity red wine for a perfect combination to enjoy anytime.

0 Comments | Posted in Cheese By Mike Vlachos

Academia Barilla Pecorino Sardo Gran Cru

September 6, 2013 12:11:42 PM EDT

Academia Barilla Pecorino Gran Cru
In the heart of Parma's magnificent mile, just steps away from the city's historical monuments and main shopping streets, is Academia Barilla , dedicated to the art of Italian gastronomy. They believe that gastronomy is not mechanical, consisting simply of cutting, cooking, and mixing, but is cultural. The diversity in a country's cuisine does not exist solely in a list of recipes, but is represented in the identities of a country and her people, including both extraordinary cuisine and downright strange customs to an outsider. A place's cuisine exists in the memories of a people, in those who have passed along the knowledge and wisdom for centuries in the preparation of food, transforming oftentimes "poor" or marginal ingredients into masterpieces of taste and good health.

Their philosophy is to defend and safeguard Italian food products made by reputable artisans and certified denominations from poor-quality imitations, to promote and spread the understanding of these products and their role in traditional, regional Italian cuisine and to develop and support Italian gastronomy by investing in the restaurant industry's understanding and application of Italian culinary philosophy

Academia Barilla's products are made with the best ingredients and support local artisans, regional differences and innovation, while maintaining the most genuine traditions and the importance of educating people about taste, by means of cooking courses, gourmet food tours, and line of Academia Barilla products such as Academia Barilla Cheese.

For gourmet food lovers the Academia provides the not-to-be-missed opportunity to work alongside Academia Barilla chefs, allowing you to improve your kitchen techniques in practical, hands-on cooking classes.

The newest Academia Barilla Cheese offering is known as Academia Barilla Sardo Gran Cru which is aged for 20 Months. The texture of the cheese is velvety and compact and melts in your mouth. It is sweet and delicate with notes of herbs and wild Sardinian flowers. This particular Academia Barilla Cheese is perfect to eat alone as a snack, or paired with fruits. The flakes are a nice complement to appetizers, pasta dishes and entrees.
0 Comments | Posted in Cheese By Mike Vlachos

Introducing Provolone Cheese by Auricchio

August 14, 2013 1:03:51 PM EDT

>Capezzana Conte Contini Extra Virgin Olive Oil, Harvest 2012
As a foodie, one is always on the lookout for a new or different product to ignite our taste buds. Today I bring you Provolone Cheese from Auricchio, the largest producer of provolone in Italy.

Auricchio is an Italian cheese making company that has been in the business of making cheese since the 19th century. The founder of the company created a special secret rennet to produce provolone cheese and within a few short years, was already importing his cheese to the United States due to the high demand of consumers, especially in Little Italy. The company closely guards this secret recipe, and rightfully so.

Auricchio Provolone Cheese is made from kneading and stretching of cow’s milk curd. The cheese is aged for at least 12 months and is semi-hard. With a distinctive rind with rust colored printing, the cheese is immediately recognizable, down to the smallest wedge. It is the long aging process and the secret rennet formula that are responsible for the unique flavor of the Auricchio Provolone Extra Sharp Provolone Cheese.

Aged Italian Provolones are so much more flavorful than standard issue provolone from the local grocery store, they really should be considered separate categories. The succulent, sharp and buttery flavor of this provolone will keep you wanting more. Auricchio Provolone is the preferred provolone throughout Italy and the rest of the world. Perfect for use melted on pizza's, sandwiches, alone as just a snack, grated on pasta, shaved on fresh carpaccio and in other numerous tasty variations.

If you are going to have some provolone cheese, you may as well have one of the world’s most famous Italian cheeses, Auricchio Provolone Extra Sharp Provolone Cheese. Be sure to also check out their other assortment of cheeses, which will surely satisfy any craving for cheese you may have.
0 Comments | Posted in Cheese By Mike Vlachos
Moliterno Italian Cheese Aged 6 months with Truffles

Are you a foodie like me, always looking for something different to tantalize your taste buds? Well look no further than a wedge of Moliterno Italian Cheese Aged 6 months with Truffles.

What’s so special about this cheese you ask? Well for one, the cheese gets its name from the town where it originates, in the Basilicata region of Italy. This cheese is also special because it is a sheep cheese made by blending a small percentage of goat’s milk into it as well. The cheese goes through a tender and loving process where it is formed in a basket over 24 hours and then left to age. But it is not ignored during the aging process; instead the cheese is constantly rubbed with olive oil to help it retain its moisture, adding a little tender loving care to the process. There are three classifications of this cheese that are based on its maturity. It can be “primitive,” which means it was aged between 2 and 6 months, “mature,” if it was aged at least 6 months, and “extra,” to denote a cheese aged at least 1 full year.

But what is really special about this Moliterno Italian cheese is the delicious truffles that are studded throughout the cheese. What a treat to have truffles in your cheese, giving it that something extra special and extra bit of unique taste. Unlike most cheeses that contain truffles, in the Moliterno Italian Cheese, the truffles are not added until the cheese is well aged. This ensures that even if the chunk of cheese you get does not have a truffle in it, the flavor is infused throughout.

The flavor is rich and salty with a strong bite and crumbles with a rich golden color. Pair this Moliterno Italian Cheese Aged 6 months with Truffles with a nice fruity red wine for a perfect combination to enjoy anytime.

0 Comments | Posted in Cheese By Mike Vlachos