How To make Double Cheese Wheel
1 lb Cheese; *
3 oz Cream Cheese; Softened, 1 pk
1/4 c Marinated Artichoke Hearts**
1/4 c Pine Nuts; Toasted, 1 oz
1 1/2 t Fresh Basil Leaves; OR ***
1/2 t Basil Leaves; Dried.***
* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese that weighs 1 lb. ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be crumbled. ~------------------------------------------------------------------------- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired.
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The PECORINO ROMANO CHEESE WHEEL PASTA from ROCCO’S OF ROC BEACH in Queens, NYC! #DEVOURPOWER
Vegan Cream Cheese Wheel Recipe - Spreadable & Creamy!
This easy vegan cream cheese recipe is great to serve as part of a fruit and crackers board! Ideal for parties or just as a quick vegan cheese to have as an every day go-to. This vegan cream cheese wheel only uses a few basic ingredients and is super quick and easy to make. It’s creamy, spreadable and tastes indulgent.
Print recipe from my website at:
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Parmesan Cheese Wheel Pasta
Cheese wheel pasta has constantly been featured across the internet, so I finally had to give it a try. So, we shipped an 80 pound parmesan cheese wheel straight from Italy. The first trip, it was damaged in transit. I don't know exactly what that means...did it roll off the truck? Did somebody accidentally damage it so they could eat it? I mean, who doesn't want some fresh Parmigiano Reggiano. But it really does make me think. Hmm...
But the second trip, it made it all the way to my kitchen in Boston. After learning the delicate yet demanding process of opening the cheese wheel, we dug out a bowl within the cheese, lit it on fire to get a cheesy sauce, then added our fresh, homemade egg pasta to with some garlic cream sauce and blended it together. The result? Indescribable.
Homemade Pasta
2 cups all-purpose flour
2 eggs + 4 yolks
Cream Sauce
1/2 cup butter
4-6 cloves garlic
2 tbsp all-purpose flour
2 cups heavy cream
grated parmesan until thickened sauce
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How To Cut Every Cheese | Method Mastery | Epicurious
Alright, alright, settle down - I see you two laughing back there. Let’s come to attention, sharpen our knives, and act like adults because today we’re learning how to cut every cheese. Join Anne Saxelby, founder and co-owner of Saxelby Cheesemongers, for a crash course on how to impress your entourage with any fromage. From the firm and tangy to the creamy and salty, Anne lays out the best tools and techniques for serving nearly any cheese you could think of.
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0:00 Introduction
0:33 Parmigiano-Reggiano
2:45 Gruyère
4:26 Havarti
5:22 Raclette
7:21 Tête de Moine
9:36 Swallow Tail Tomme
11:31 Goat Tomme
12:27 Bismark Clothbound Cheddar
13:54 Shelburne Farms Cheddar
14:56 Manchego
16:40 Gouda
18:30 Brie
20:32 Camembert
22:26 Coupole
23:46 Gorgonzola
25:25 Roquefort
27:32 Époisses
29:10 Winnimere
30:59 Mozzarella
32:30 Ricotta
33:23 Chèvre
33:51 Burrata
35:12 Provola
36:19 Queso Fresco
37:10 Feta
38:01 Labneh
38:38 Farmer Cheese
39:20 Mascarpone
40:02 Halloumi
41:16 Cotija
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How To Cut Every Cheese | Method Mastery | Epicurious