Discerning gourmets always appreciate a good charcuterie platter, whether it’s at a house party or at a cocktail reception. Here’s what you need to put together your own charcuterie platter:
Thinly sliced savoury goodness (ham and sausage):- Citterio Prosciutto San Daniele 16 months- Primavera Organic Mortadella Bologna with PistachioSomething hand-sliced to add bite and texture:- Mayte Le Beret BasqueSomething spicy:- Chorizo (Alejandro Spicy Chorizo)Something rich and creamy:- Poultry terrine (Thiol Duck Meat Terrine)On the side:- Olives, dried fruits, nuts, and baguette or crackers
Cow’s milk, goat’s milk and sheep’s milk are no doubt the most common when it comes to cheese-making, and each type of milk cheese differs in production quantity, taste and nutritional value. The most commonly used dairy for cheese is cow’s milk, which is four times the amount of goat’s milk cheese, and seven times that of sheep’s milk cheese. Check out this chart to see the types of milk cheeses you can find at city'super!
Served at taverns across Spain, this incredibly simple recipe with egg, potatoes and Iberico ham can be enjoyed any time of the day.
There are so many cheeses on the market. Some are mass-produced “industrial” cheese, while others are considered rare and “artisanal”, but how are they different?
Artisanal Cheese:- Delicate procedure- Produced in small quantities by hand- Has ageing potential and more complex flavours that change over time- Usually made with unpasteurised milk (the milk was heated at 37°C to 40°C for 12 to 16 seconds)- Shorter shelf life Industrial Cheese: - More readily available- More consistent in flavour and appearance- Made with pasteurised milk (the milk was heated at 65°C to 72°C for 12 to 20 seconds)- Longer shelf life
Who doesn’t love ham? But do you know the difference between the Spanish jamón ibérico and the Italian prosciutto? Watch this video to find out!
Punta (the hip): Contains the most fats and is almost translucent; rich in flavour and marblingMaza (near the hip): Plenty of marbling with an oily, milder tasteBabilla (front thigh): Rich, meaty flavour; drier and leaner than other partsHock (back of knee): Chewy and dry; pairs well with wine when diced
We love everything covered in cheese, especially if lobster and black truffles are involved. Check out this drool-worthy recipe of baked lobster topped with a truffle cheese blanket!
Baked Lobster with Truffle Cheese Blanket
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