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Hooked on Cheese: Stichelton

Hooked on Cheese: Stichelton

If you’ve ever read my column, you know I spend much of my life wandering around tasting cheese; it’s who I am, it’s what I do. On one of these frequent wandering excursions earlier this month, I headed over to Eataly (the Italian super market) to chat it up with Emily Acosta, one of my favorite mongers around. After she gamely treated me to some great cheese samples, I asked her what her favorite non-Eataly cheese was and she didn’t even blink before exclaiming, “Stichelton!” She began telling me her story of visiting the dairy where it is produced at Collingthwaite Farm on the Welbeck Estate in England and she actually started tearing up over how great the cheese was. No joke. If there’s a cheese out there that makes a great monger weep, I want to try some – yes, please.

Some quick background information on the cheese: Stichelton is a raw milk Stilton-type blue, made in Nottinghamshire, England. It can’t technically be called Stilton, a PDO-protected cheese that can only be made from pasteurized milk. No raw milk Stilton has been made since 1989. In other words: a raw milk Stilton-type cheese is a rarity.

Now, back to my cheese-tasting exploits: fast-forward to last week when I was on a mini-tour of the best specialty food stores in Boston. When in Boston, Formaggio Kitchen is a must-see for any cheese lover. When I arrived at this beautiful shop, cave manager Tyler Tripp graciously offered me a tour of their caves. He told me that Formaggio had only recently expanded the cave to make room for more cheeses, and it was now filled with some prime specimens. Tyler – sensing my excitement, I think – then asked if I wanted to go into the cave-within-a-cave to see the most special cheeses they stock. Oh, heck yes!

Upon entering, one cheese caught my eye within seconds. I must admit it looked a bit rough, but like a book, never judge a cheese by its cover. Back in a corner, Tyler had three wheels of Stichelton sitting patiently, waiting to be aged to perfection! Mr. Tripp generously gifted me with a slice, and naturally, I knew just who I’d be sharing it with upon my return to NYC.

“Hello, Emily, I’ve got a special slice of Stichelton to try with you; want to meet up?” She was at my door before I could push the “End Call” button on my phone. We painstakingly let the cheese come to room temperature (Are we there yet?!), and at last we had a taste. Wow, was it fantastic. Not overpowering, but still defiantly blue, rich and peppery with earthy, mushroomy nuances. Then I broke out some Effie’s Homemade Malted Cocoa Cakes and it was a match made in heaven. Emily and I didn’t say a word; we just sat there and smiled.

Additional reporting by Madeleine James.


POTATO GALETTE WITH CHEESE

I love cheese and will always do! Any kind of cheese will do, it doesn't really matter and as far as I can remember, I doubt if I’ve ever encountered a cheese that I barely like. This has resulted in me making all sorts of dishes that usually pair with CccccHhhhEeeEeeeeeSsssss . . . .

Good enough, all the dishes I’ve complemented with cheese usually turn out quite well, which prompts me desiring to make more recipes with cheese.

Before you read further about this recipe, watch this short interesting video on how to make potato galette with cheese.

Potatoes are one of the major staple food all over the world and there are several ways of converting them into some really delicious meals of which potato galette with cheese recipe is one of them.

Although uncommon but yet a super delicious meal that you will definitely enjoy once you've given the recipe a shot.

Here I am today showcasing this drooling potato galette with cheese. Homemade potato galette with cheese is a no brainer and it is just as easy as it gets. Interestingly, you don't really need countless of hard-to-find ingredients and you are rest assured that the meal can be ready for your enjoyment in just less than an hour.

This is one of those meals that I never planned on making anything extra special but I am happy it still came out perfectly well. What more can I say? This is one good thing I enjoy so much about cooking pairing up some really nice ingredients and converting them into some amazing outcome that just works perfectly well.

The first thing you need to start with is getting the potatoes peeled, washed and sliced then the deed is just as good as accomplished. Once the potatoes are ready, add them in a clean bowl, add all the ingredients except the cheese then give the mixture a really good toss to combine perfectly well.

Now is the time to layer the potatoes in a baking pan ensuring to overlap the potatoes over each other to portray some nice outlook.

But hang on, once you get to the middle of the baking dish, stop the layering right away! This is the time to sprinkle some cheese over the potatoes after which you continue layering and overlapping until the potatoes have been exhausted.

Sprinkle the remaining cheese over the potatoes then cover the top with a foil.

Pop the baking dish into a preheated oven of 180-200 oC and allow to bake for 20 minutes. Afterwards, remove the foil and continue baking for another 20 minutes until the potatoes are properly cooked and the top appears crispy and golden coloured in appearance.

And there you are homemade potato palette with cheese all ready for you to enjoy whichever you want to do so!

This dish is pretty easy to prepare, delicious and something a little bit different from the normal potato recipes. So grab your own ingredients and start baking for yourself and family a delectable potato dish!

Sweet baked potatoes sprinkled with some cheese and topped with parsley leaves for some flavour and aroma. I chose parsley for flavouring this baked potatoes due to it distinctive flavour and I highly recommend you use it as well.

Interestingly, this recipe is not the type that is set on stringent standard so if you don't like parsley leaves or you don’t have it around, just use your favourite spices or herbs.

Since cooking is an awesome way of letting out your creativity, then go ahead and make yourself happy and fulfilled!

Try this potato galette with cheese recipe and no doubt it will change your potato life. I bet you would want to make the dish every now and then. No regrets! So if you are ready to change your potato life, this is definitely the right place to start from.


Cheesy Bowtie Bake

At Delish, we firmly believe you don't have to be a trained chef to make insanely delicious food. It&rsquos why we launched Insanely Easy Weeknight Dinners, a recurring series dedicated to simple meals the whole family can enjoy together. Well, pull up a dining chair because we&rsquore partnering with Coca-Cola and asking real-life Delish readers to share their riffs on their families&rsquo favorite weeknight dinners.

Courtney Wright and her two daughters, a fourth grader and high school senior, live together in coastal Virginia, where Courtney is a rare native in town. The born and raised Virginian, who works as a massage therapist, loves her waterfront lifestyle, walking by the gorgeous boats just a stone&rsquos throw from her house, enjoying the seaside air, and finding joy at home with her family.

&ldquoWhen I get in my kitchen and it&rsquos time to cook, I kind of feel like a princess,&rdquo she says, referencing a favorite animated movie about a princess (and a frog prince, naturally) who wants to open a restaurant in New Orleans. The film is said to be inspired by a legendary chef known as the Queen of Creole cuisine. &ldquoI love food, eating, cooking, grocery shopping, recipes, cooking shows, it just makes me happy,&rdquo she says. Read about her cooking style and one of her favorite meals to make for her kids: A baked dish that elevates the humble noodle with bowties, zesty meat, and a layer of gooey, bubbling cheese for a truly satisfying summer-night smash.

What&rsquos your typical weeknight cooking style?

While I prefer to make things from scratch, I go for a semi-homemade meals type of vibe. I don't have time to make my own sauce or use a pasta maker&mdashas a working mom with two hungry kids at home, I can also be the princess of tasty kitchen hacks. I still get inspired to work creatively with the ingredients I see at the grocery store, figuring out how I can make them a little bit healthier. It&rsquos fun! My kids are my food critics, and since we watch a lot of cooking shows together, they have the vocab to tell me my food is &ldquoa little bit dense&rdquo or &ldquounder seasoned&rdquo&mdashand yes, their newly sophisticated words are a blessing and a curse!

Where did your bowties recipe come from?

My aunt and uncle have a huge house a couple cities away, and they host birthdays and cookouts over the summer. Back in 2005, my great aunt brought some cheesy bowtie pasta, a fun riff on baked mac and cheese, to one of their cookouts, and we all just loved that dish. We&rsquove all been hooked on it ever since! Spaghetti is fine, but bowties just make everything so much more fun. Each family now replicates it at home, with our own spins on the original. I add more rosemary and oregano and melt extra cheese, and I add sausage. My kids like it, my extended family likes it. Once, I brought leftovers to work and my coworker ate it&mdashcold!

What&rsquos special about cooking in your house?

At my place, bowties are a ritual, a comfort food. If we have something good happen&mdashand I&rsquom one of those moms who will celebrate anything, honor roll, St. Patrick&rsquos Day, whatever&mdashit&rsquos like, hey, let&rsquos make bowties. I always have about 2-3 boxes of bowties and a few cans of spaghetti sauce in my pantry. A nice cold soda always pairs well with a hot, out-of-the-oven dinner. It might sound a little cheesy, but a Coke with my cheesy bowties makes it feel a little more special. A Coke and a smile. That phrase will never go out of style.


Italian Sausage Drizzled in Beer Cheese

One package of Premio Sweet Italian Sausage
3 tablespoons butter
3 tablespoons flour
1/2-cup of beer
1 cup of half and half
1/2-teaspoon salt
1/2-teaspoon ground black pepper
1/2-teaspoon garlic powder
12 ounces shredded cheddar cheese
Suggested serving size: Four

  • Always cook pork sausage to a minimum internal temperature of 160° F using a meat thermometer.
  • Always cook chicken sausage to a minimum internal temperature of 165° F using a meat thermometer.

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How to make Italian Sausage Drizzled in Beer Cheese:

If you want a hearty appetizer or main course, consider our delicious Italian Sausage Drizzled in Beer Cheese. You can serve it as a main course, accompanied by your favorite vegetable and some rolls. You could also enjoy it as an appetizer, using toast points or tortilla chips to scoop up the delicious sausage and cheese. Either way, our sausage with beer cheese will bring smiles to your guests’ faces.

1. Prepare Italian sausage by removing the casings. Heat in a skillet on medium heat, stirring until there’s no pink left. Set aside.

2. Melt butter in a saucepan and whisk in flour when the butter has liquified. Continue whisking and stir in beer. Whisk until no more lumps remain.

3. Stir in half and half, whisking until the sauce becomes thick. Add salt, pepper and garlic. Return sausage to skillet to warm briefly.

4. Pour shredded cheddar cheese into beer mixture. Keep stirring until all the cheese has melted.

5. Remove sausage from skillet and pour cheese sauce on top to serve.

You can make so many great recipes, such as our Sausage Drizzled in Beer Cheese, with Premio sausage. Find a store near you that sells Premio products today.


Recipe – Stichelton Mushrooms

Wanting to use up some of the leftovers from the Christmas cheeseboard and taking Nigel Slater’s advice, I decided to give his Stilton Mushrooms (Stichelton for me) a try. I served as a side rather than on toast. They were so easy and absolutely delicious. Perfect side for beef or a vegetarian main if made with large portobello mushrooms. Thanks, Nigel! This will become a regular .

Ingredients

  • a thick slice of butter
  • salt and black pepper
  • 6 small sprigs of fresh thyme
  • 6 large flat mushrooms (I used chestnut mushrooms)
  • 200g/7oz Stilton (I used Stichelton)
  • 4 tablespoons of shelled, chopped walnuts

Preparation method

  1. Warm the butter in large, shallow pan. Add a little water, salt and black pepper, and the sprigs of thyme.

2. Place the mushrooms into the pan, bottom-side up, and cover with a lid. Leave to cook over a moderate heat for 10 minutes, or until they have softened. Turn over and cook the other side.

Flip to ensure they cook thoroughly

3. When the mushrooms are tender, crumble some of the Stilton onto each mushroom followed by a few walnuts. Cover the pan with the lid. As the cheese begins to melt, serve.


Can I use different types of cheeses to make pimento cheese?

Southern cooks have always been inventive in the kitchen. So you can certainly use different types of cheese, other than American, to make homemade pimento cheese.

Substituting a different type of cheese may affect the texture of your pimento cheese. American cheese makes a very creamy pimento cheese.

Softer cheese are better for making pimento cheese than hard cheeses, like Parmesan. If you do use a harder cheese, make sure to mix it with a different softer cheese.

You can also make a tasty pimento cheese using sharp cheddar cheese or New York style cheddar cheese.

For parties, I often make a “fancy” version of pimento cheese using cheddar, parmesan and gouda cheese. It’s delicious, but it’s definitely different from this classic southern pimento cheese recipe.

You can whip up a batch of this homemade easy pimento cheese recipe in no time. Grab the recipe below and let me know what you think of this southern classic.


Grilled Cheese Sandwiches

Grilled cheese – the iconic American sandwich – has stood the test of time, evolving with each new generation. It begins with the simple combination of bread, butter and cheese to create the ultimate in comfort food. One bite into the toasted, crispy exterior followed by the melted cheesy goodness and you&rsquore hooked. It&rsquos almost impossible not to fall in love at first bite.

Who doesn&rsquot look back fondly on memories of a bowl of hot tomato soup and a grilled cheese sandwich, the soup just begging the sandwich to drop in for a quick dip? But plain grilled cheese is just the beginning.

Wondering how to make a grilled cheese sandwich you&rsquoll enjoy every bite of? The perfect grilled cheese sandwich is really in the eye – and mouth – of the beholder. Any combination is practically guaranteed to be a winner. Add shredded chicken from last night&rsquos supper or up your veggie game with sliced tomatoes. Topped with a fried egg, a grilled cheese sandwich magically transforms into the perfect breakfast. There are endless possibilities.

There are so many ways to love a grilled cheese sandwich made with The World&rsquos Best Cheddar – the best cheese for grilled cheese. Try one of these recipes today. You can thank us later.

Want some grilled cheese recipes to get you off to a terrific start in your grilled cheese making adventures? You&rsquoll find plenty of inspiration with our collection of what we think are some of the best grilled cheese recipes out there. And it doesn&rsquot have to be complicated. For example, by just adding some sautéed baby spinach, you turn an ordinary grilled cheese into a Grilled Cheese Florentine . Or slice up a crisp apple and make The Farm Girl&rsquos Fave . For a sandwich with a bit of heat, you&rsquoll want to try this Cabot favorite – Chipotle Cheddar and Chorizo Grilled Cheese . For a guaranteed crowd-pleaser, the Heaven in Vermont Grilled Cheese is the way to go.

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Hooked on Cheese: Why some people are physically addicted to dairy

There are a lot of people who express shock and disbelief when you admit to being vegan, and a common reaction is ‘but how can you give up cheese?!’ What these people don’t know is that they might actually be physically addicted to dairy, not just psychologically hooked. And it ain’t about the lactose folks, so read on…

When I first became vegan, I confess I struggled with relinquishing cheese, after all I’d only just discovered the amazing world of cheeses. But now I find it rather unpalatable as I know how it came to be and the cruelty involved in the product, as well as the likelihood of cheese containing pus, blood, antibiotics and growth hormones (in addition to the IGF1 already found in cow’s milk). It also quickly became clear how stuffy and snotty it makes me, and how much easier it is to breathe without it! If you have asthma or digestive issues and still eat dairy then you might want to read this.

How is Cheese Addictive?

Back to the topic of the post though! What do I mean when I say that people might actually be physically hooked on cheese and dairy? Well, it’s become fairly common knowledge that vast numbers of people have an almost complete lack of lactase, the enzyme needed to break down the lactose (sugar molecule) in milk. That lactose is either undigested or incompletely digested by us and begins to feed the bacteria in the bowel, putrefying and creating toxins that can have serious adverse effects on your gut function, and general health. Lactomorphin may also arise as a metabolic product after eating cheese or drinking milk but this is not the main cause of concern when looking at the cheese-addiction issue.

Instead, it is the partially digested casein, another component of milk, that may be the reason why you’re struggling to give up cheese. Casein can be converted by the body into opioids called casomorphins. Effectively we create our own morphine-like drugs! And can people get hooked on these opiods? You bet they can. In fact, it appears that this effect of casomorphin may be a useful thing… for babies, as it helps bond a child to its mother in order to encourage feeding. When you wrench the child (calf) away from its mother and steal her milk, however, it is you that forms that bond to her teats. Weird, no?

Giving Up Cheese

Ironic really that the people who are intolerant, and sometimes actually allergic, to dairy are the ones who will never give it up voluntarily as they’re physically dependent on it. Those who have cravings for cheese and dairy, particular if they have any IBS/IBD symptoms, a history of antibiotic use, generally dodgy digestion, or have had food poisoning, all of which compromise the gut wall, may be suffering due to problems with dairy proteins, peptides, and sugars. There is also some evidence suggesting that morphine, as well as casomorphin, affects the immune system itself by decreasing antibody secretion by Beta-lymphocytes (white blood cells). Cheese could, in effect, reduce your resistance to infection, as could morphine given to numb pain after surgery.


The potentially addictive nature of casomorphin and gliadomorphin may also be sex-dependent, with women trying to give up cheese or gluten possibly finding it more difficult than men (although this may be stretching morphine research in rats a little too far, admittedly).

Gluten, Casein and Autism

There is also an association, that many researchers are currently studying using clinical trials, between these opioids from casein/dairy and autism. As gluten also leads to an opioid, in this case gliadomorphin, a number of parents of autistic children have put them on a rigorous gluten-free and casein-free diet and often claim success at reducing or eradicating autistic traits in their kids. Understandably research is tricky in this area of medicine, so let’s hope the trials are effective at establishing the veracity of this association.

Meanwhile, consider your dairy cravings, do you feel ridiculously happy after eating cheese, and then a bit glum afterwards. Can you live without dairy, or are you hooked and need to go cold turkey? If you’re an athlete or a gym bunny then take a long hard look at the ingredients in that protein mix or protein bar. There’s most likely casein in there. I’m not saying it’s a problem for everyone to digest, but there is some evidence pointing to a connection between the casomorphins and gliadomorphins and schizophrenia, alcoholism, and depression.

Gliadomorphin Metabolism and Autism

The specific enzyme that is missing is the dipeptidyl peptidase IV (DPP IV), which is also lacking in many autistic children. One of the proposed theories behind the repetitive demands of autistic spectrum kids for very specific foodstuffs is that they induce this opioid effect, even with a trace amount present in the food (such as ketchup, processed chips, and of course, bread).

What can you do to cure the addiction? The obvious option is to wean yourself off dairy, wheat, and other sources of gluten. It’s wise to do this gradually as, like any addiction, there can be a withdrawal. Make sure that cutting out these food groups doesn’t compromise your nutrient intake though. Eating a varied vegan gluten-free diet will help, with lots of other grains, pulses, nuts, seeds, legumes, fruit and vegetables. And you probably don’t need to worry about your macrominerals that way because there are great vegan food sources of calcium and magnesium.

Yet another reason to go vegan. Perhaps it’s time I tried gluten-free too…

(Having difficulty dealing with the change to veganism? Try reading ‘Who Moved My Cheese?’ [hint: look to the vegan!].)

References

Bartley J, McGlashan SR., Does milk increase mucus production? Med Hypotheses. 2010 Apr74(4):732-4. doi: 10.1016/j.mehy.2009.10.044. Epub 2009 Nov 25.

Whiteley, et al, 1999, A gluten-free diet as an intervention for autism and associated spectrum disorders: Preliminary Findings, Autism 3, 1, 45-65.

Campbell-McBride, 2006, Gut and Psychology Syndrome, Amersham, Halstan.

Karami M, Zarrindast MR., Morphine sex-dependently induced place conditioning in adult Wistar rats, Eur J Pharmacol. 2008 Mar 17582(1-3):78-87. doi: 10.1016/j.ejphar.2007.12.010. Epub 2007 Dec 23.

Vassou D, Bakogeorgou E, Kampa M, Dimitriou H, Hatzoglou A, Castanas E, Opioids modulate constitutive B-lymphocyte secretion. Int Immunopharmacol. 2008 May8(5):634-44. doi: 10.1016/j.intimp.2008.01.002. Epub 2008 Jan 28.

Martínez-Maqueda D, Miralles B, De Pascual-Teresa S, Reverón I, Muñoz R, Recio I, Food-derived peptides stimulate mucin secretion and gene expression in intestinal cells, J Agric Food Chem. 2012 Sep 560(35):8600-5. doi: 10.1021/jf301279k. Epub 2012 Aug 23.


It looks like stilton, tastes like stilton, smells like stilton. So why is it called Stichelton?

With its familiar blue veins and natural rind, it looks like stilton and tastes like stilton – albeit tangier and creamier. Yet government regulations mean that Stichelton – made in the UK to the historic recipe using unpasteurised milk – cannot be certified or labelled under that name.

For years Joe Schneider, the only British cheesemaker still producing a raw-milk stilton from his Stichelton Dairy in Nottinghamshire, has been fighting for a change to the rules.

Last week these “cheese wars” moved to the world stage when the Slow Food Foundation – a grassroots movement for “good, clean and fair food” – threw its support behind Schneider by launching a petition to get international public opinion behind a rethink of the regulations.

Traditionally stilton, which dates back to the early 18th century, was made using unpasteurised milk. But protection by a certification trademark (PDO, or Protected Designation of Origin) means it can only be made in Nottinghamshire, Derbyshire or Leicestershire – and only to a specific recipe using pasteurised milk.

“We are simply trying to right a wrong,” said Schneider. “It is so disappointing that Defra [the Department for Environment, Food and Rural Affairs] will not support us on this. In France, the PDO is used to protect cheeses such as camembert de Normandie, which has won a battle to stop larger producers using anything other than raw milk. Only in the UK would we use the same PDO system intended to protect tradition to protect a modern method such as pasteurisation.”

The petition has already attracted hundreds of signatures, including dozens of small British artisan cheese producers who oppose bureaucratic rules that, they say, stifle creativity in local production.

In a week in which the UK’s largest retailer, Tesco, has been criticised for using “fictitious” farm brands to promote its products, the move is the latest David versus Goliath battle between food producers.

Slow Food said it was backing Schneider because “stilton represents an important piece of culture. It belongs to England, to Europe, to all of us, not to the big industrial food groups. And also because his is a battle for liberty: a producer should be free to choose whether or not to pasteurise their milk and to take responsibility for that choice.”

Only six dairies – under the auspices of the Stilton Cheesemakers’ Association (SCA) – are allowed to call their produce blue stilton [white stilton is also protected by a PDO]. The raw-milk version is only made by Schneider and his partner, Randolph Hodgson, the founder of Neal’s Yard Dairy.

There is a distinct taste difference between the traditionally made stilton and its more modern counterparts. “Stichelton has a rich, dense and creamy paste and a delicately spiced blue, rather than an attack,” according to La Fromagerie, a cheese specialist with shops in Marylebone and Highbury, London. “Throughout the year the flavours can range from the sweet and vegetal to intensely meaty, with aromas like bacon fat. Tasting alongside the Colston Bassett stilton [one of the PDO-approved makers], you recognise that this cheese has its own individual character and is not a stilton, but a true original.”

Vickie Rogerson, a founder of the Leeds-based cheese club and cafe, Homage2Fromage, said: “As a nation, we have become used to eating mass-produced cheese which is on a two-for-one deal at the supermarket. But you’d be surprised just how many British cheeses are now made using raw unpasteurised milk. Most of these are artisan dairies making small batches of cheese in a traditional hand-crafted way, using milk from local herds.”

The sticking point is in the restrictive conditions of the PDO, as unpasteurised milk is used in many other English cheeses which are not protected by PDOs.

Schneider made his first batch of raw milk blue cheese in 2006. He and Hodgson had set out to make raw milk stilton, but the SCA refused their request to allow raw milk stilton to be produced. So Stichelton – a made-up name – was born.

Schneider produces 50 tonnes of Stilcheton a year - a drop in the ocean compared with, for example, Coslton Bassett which produces more than 450 tonnes a year. The terms of the PDO were changed after Colston Bassett switched to pasteurised milk after a contamination outbreak in 1988.

In 2012, Hodgson and Schneider asked Defra to recommend to the EU that the PDO be changed to allow stilton to be made of raw milk, but that and further bids – including at the end of last year – failed.

The Food Standards Agency has shown a close interest – not without controversy – in consumption of raw milk on public health grounds.

Defra said: “Protected status enables our best-loved food to thrive in the international and domestic marketplace, protecting products from imitation across the EU, helping consumers recognise products as being traditional and authentic and driving sales.

“While we want more British delicacies to enjoy this prestigious status, all decisions regarding changes to the protected food status must meet European legislation to guarantee their authenticity.”


Roquefort, pear and walnut madeleines

A savoury twist on the moreish buttery French tea cake – the perfect accompaniment to pre-dinner drinks. The batter can be prepared up to a day ahead and refrigerated.

Makes 24
Butter, for greasing
150g plain flour
1 tbsp baking powder
3 large eggs
½ tsp salt
½ tsp black pepper
2 tbsp olive oil
125g buttermilk or plain yoghurt
100g roquefort or other blue cheese, crumbled
1 ripe pear (about 220g), peeled, cored and diced
30g walnuts, roughly chopped

1 Preheat the oven to 180C/350F/gas mark 4. Butter a tray of madeleine moulds or mini-muffin tins.

2 Combine the flour and baking powder in a small mixing bowl. In a medium mixing bowl, whisk the eggs, salt and pepper. Add the oil, buttermilk and cheese and whisk again.

3 Sift the flour mixture into the egg mixture and stir with a wooden spoon until incorporated – the batter will be thick. Don’t overmix. Fold in the pear and walnuts and stir. Spoon the batter into the moulds, filling them by two-thirds.

4 Bake for 12-16 minutes, until puffy and golden. Transfer to a rack to cool for a few minutes, unmould and serve warm.

Chocolate and Zucchini by Clotilde Dusoulier (Marion Boyars)


Watch the video: Joe Schneider Stichelton Cheese maker (September 2021).