cheese Archives | Community Food Co-op

Stephanie Says

STEPHANIE SAYS

giant cheese wheel and slices with community food co-op deli worker

by Stephanie Willard, Downtown Specialty Cheese

The cheese case can be overwhelming. Don’t know where to start? These selections offer something to please everyone.

Benning Goat Gouda

Popular Dutch cheese with a pleasantly mild, fresh taste and pure white color. It is made from light, fresh goat’s milk, formed into classic Gouda-style wheels and aged to a rich, yet mellow, flavor and a creamy smooth texture. It’s a great “beginners” goat cheese.

Uses: Texture is firm enough to slice or cube, but also melts beautifully in anything: omelets, pizza, or quesadillas.

Fromager d’Affinois

Mild, buttery flavor reminiscent of a silky triple-crème. The texture is a thick, nearly whipped spread of tangy, milky goodness. A flawless rind adds flavor to the sweetness of the cheese.

Uses: Popular on cheese platters with a sweetness that pairs well with champagne and fresh fruit. Smooth and gooey when warm from the oven: serve with crackers or toasted crusty French bread slices, topped with Divina Sour Cherry Spread, or wrapped in phyllo and baked for an impressive Brie en Croûte.

Comté

Creamy texture with nutty, earthy flavors that range from stone fruit to brown butter. Captures the essence of a raw-milk, mountain pasture-fed cow’s milk cheese.

Uses: Super versatile and fairly firm, it can be sliced, cubed, or grated. Great eaten by itself, or used in cooking. Those nutty flavors work well melted into everything from fondue to Croque Monsieur—or jazz up a bowl of mac & cheese, sprinkle over veggies, or fold into a plate of eggs.

brie cheese wheel and gruyere cheese slice

Pérail Papillon

Melt-in-your-mouth, buttery, full but mild flavor, with notes of sweet grass and wildflowers. A thick, creamy disc of fresh sheep’s milk with a fudgy center and downy velvet rind. The sheep graze lush floral pastures on the Causses, a group of limestone plateaus rich in minerality in the South of France.

Uses: At room temperatures, it gets almost unctuous and runny, making it perfect to spread on crackers or a baguette with sour cherry jam and toasted nuts on the side.

pommier cheese and spread with jam on cracker

Brie du Pommier

Classic bloomy rind and soft paste with earthy and vegetal aromas that intensify as the cheese ripens. Full-flavored and mildly funky, with flavors that range from milk and sweet cream to mushroom and cauliflower.

Uses: follow suggestions for Fromager d’Affinois

green olives and divina orange fig spread

Divina Spreads

Delicious shimmery spreads from Divina are customer and staff favorites all year long, but particularly popular during the holiday entertaining season.

Uses: Serve one of these spreads on the side or generously spread over a rich brie or smooth goat cheese to instantly elevate your appetizer plate. Choose from sour cherry, fig, and orange fig.

Castelvetrano Olives

These olives were my gateway olive. Never having liked olives in the past, I was encouraged to try these. I was not disappointed. Castelvetranos upon first glance stand out because of their lively, pale shade of green. They are firm and meaty with a mild and buttery taste that’s both salty and sweet. They appeal not only to olive aficionados, but also to those who shy away from stronger, brinier varieties.

The Parrot & The Parm

by Hayley Forney, Cordata Deli

February 2020

wheels of parmesan cheese stacked on racks

Join Hayley Forney on a foodie’s journey to the home of Parmigiano-Reggiano in Italy.

Photos by Hayley Forney

The Journey Begins

This past May, my husband and I embarked on a food tour of Italy. After my husband returned home, I continued my tour with a friend named Shay who resides in Spain. We met up in Venice, and then headed to Bologna to start our tour because Bologna is a renowned food mecca in Italy.

Bologna is located in the Emilia-Romagna region of northern Italy, which is the point of origin for some of Italy’s most famous foods. Balsamic vinegar comes from Modena, an hour drive from Bologna, and the focus of this story—Parmigiano-Reggiano—is produced in Bologna and Mantua.

History of Parmigiano-Reggiano

The production of Parmigiano-Reggiano in the Emilia-Romagna dates back to the 12th century. The first recorded reference to Parmigiano is from 1254 in a document that states that a noble woman from Genoa traded her house for the guarantee of an annual supply of 53 pounds of cheese.

Parmigiano’s global rise is thanks to the close ties of Italian and French nobility in the 17th century. The French court became infatuated with Parmesan, French for “from Parma,” and the name stuck. This of course led to imitations of the famous cheese all across Europe. Not wanting the imitators to pass for the real thing, the Duke of Parma drew up a formal denomination of origin in 1612 establishing who could use “Parma” in the name of their cheese.

In 2008, the European Union created legislation for a Protected Designation of Origin for Parmigiano-Reggiano. All production of this type of cheese outside of its home region is called simply Parmesan. But nothing beats the real thing, Parmigiano-Reggiano.

Dining in Italy

As part of our tour, we decided to enjoy some aspect of fine dining in Italy. While we had dreamed of going to Osteria Francescana, Massimo Bottura’s restaurant in Modena, we were about 800 euros short of the tasting menu price. After some research, we decided to go to Al Pappagallo.

Al Pappagallo means “To the Parrot” in Italian. This restaurant has been an important food mecca in Bologna since 1919. After the First World War, Giovanni Zurla, a well-known chef among Italian aristocracy, opened Al Pappagallo. Whether it was a tongue and cheek response to his reputation for parroting the hits of culinary fashion or an ode to a popular humorist newspaper that closed that same year is a mystery. Either way, I think it’s safe to say that Zurla knew what he was doing. In an industry where most businesses fail in the first six months, his has stood for 100 years.

After a thorough perusal of the menu, we ordered vegetarian lasagna with zucchini and eggplant bolognese and a risotto served in a cream sauce of 30-month aged Parmigiano-Reggiano drizzled with a balsamic vinegar reduction. Enjoy a pictorial tour of our dining experience at Al Pappagollo (below) and devour all the delicious details.

The Perfect End to an Evening in Italy

Walking back to the apartment that night we were blissfully content. There was a car show in Piazza Maggoire. The owners of these dashing vehicles were dining with us at Al Pappagallo. After being on the road all day they were not dressed in their best; they looked about like us. Though they returned to their fancy Porsches and Ferraris the next day, for one night only, we were the same—just people having an exquisite meal in a beautiful restaurant on a perfect night in Bologna.

Hayley brings her passion for food and coffee to everything she does: work, travel, and her podcast, “Best People,” available on most streaming services.

¡Mangiamo! Let's Eat!

Pull up a virtual chair and join Hayley for dinner at Al Pappagallo in Italy.

one prefect bite of parmesan cheese as served at Al Pappagallo in Italy

Our meal at Al Pappagallo begins with a morsel of Parmigiano-Reggiano served with a spot of rich balsamic vinegar. It is hard to eat the Parmigiano delicately. After a few attempts at cutting it into smaller pieces, I decide not to stand on ceremony and instead dip the entire chunk of cheese into the balsamic vinegar and take a bite. An explosion of flavor erupts on my taste buds.

At the Co-op, we import Parmigiano-Reggiano and I have helped crack wheels of the stuff, but I have never tasted anything quite like this. It’s rich and buttery yet light and delicate. A symphony of flavors in a morsel of cheese. This must be magic.

serving of vegetarian lasagna served on a white plate at Al Pappagallo in Italy

In my quest for the perfect lasagna, I have found the vegetarian varieties are sometimes the best and this lasagna with vegetable bolognese is perfect. A little crispy on top, which is just the way I like it.
I taste every herb and every delicious layer of pasta. I think this must be heaven on a plate.

serving of risotto drizzed with balsamic reduction served at Al Pappagallo in Italy

The pièce de résistance is the risotto. The aged Parmigiano-Reggiano makes another appearance in the cream sauce for the risotto. A drizzling of balsamic reduction not only adds an artistic flair to the plate, it sends the risotto to its crescendo. The rice is cooked perfectly. It’s light and fluffy, like eating cheesy air.

Experience a Taste of Italy

Cordata: Thursday, February 13, 3 to 5 pm
Downtown: Friday February 14, 3 to 5 pm

Taste freshly cracked Parmigiano-Reggiano with the classic complementary flavors of balsamic vinegar and regional wines. Arrive by 3 pm to watch our staff experts split an 80-pound wheel of Parmigiano-Reggiano.

No plane ticket required!

SALE! Save over $6 per pound on Parmigiano-Reggiano! Both stores Feb. 12 to 18.

Dazzle ’em! Simple Hors d’Oeuvres & Delicious Cheese

by Rachel Horton, Cordata Specialty Cheese

brie covered in divina sour cherry spread

Feeding a crowd? Dazzle ’em with simple hors d’oeuvres and delicious cheese!

My suggestion? Bring a smile to everyone’s face with a round of Ile de France Brie, topped with Divina Sour Cherry Spread, and paired with La Panzanella Gluten-Free Oat Thins.

This simple yet posh dish brings so many flavors for a few minutes of work, plus it won’t break the bank!

Feeding a crowd? Let them nibble on these irresistible morsels.

If you’re anything like me, you love the holidays! We enjoy getting together with friends and family. But, when you really think about it, we love the holidays because we love to eat. The holiday recipes that seem too fancy for everyday living make us all feel like we are gourmet chefs in the kitchen. It’s a chance to impress your family members while trying something new.

you’ll supply the amazing hors d’oeuvres

This year, the specialty cheese department is here to help excite you and all your friends with delicious easy-to-prepare treats. Let the family gourmet chefs prepare the main courses; you’ll supply the amazing hors d’oeuvres!

My suggestion? Bring a smile to everyone’s face with a round of Ile de France Brie, topped with Divina Sour Cherry Spread, and paired with La Panzanella Gluten-Free Oat Thins, as pictured above.

This simple yet posh dish brings so many flavors for a few minutes of work, plus it won’t break the bank!

Ile de France is a mild brie and great for anyone just starting to try soft ripened cheeses. It has a slight mushroomy scent with a tangy aftertaste that pairs perfectly with the sweet and sour cherry spread.

The new Gluten-Free Oat Thins from La Panzanella in Seattle is a great option if you are trying to please everyone’s palate and consider various dietary needs. La Panzanella has long been a best-seller at the Co-op and their new gluten-free crackers don’t disappoint.

hors d'oeuvres platters with cheese pastrami figs olives figs

Building a cheese tray?

A basic serving suggestion is 1 to 1 1/2 ounces of each cheese per person; round down if you are serving three or more cheese varieties, round up if serving only one or two cheeses.

Another great option when feeding the masses is a cheese tray.

grab something for everyone and fill your platter with salamis, cheeses, olives, fruits, and crackers

Grab something for everyone and fill your platter with salamis, cheeses, olives, fruits, and crackers. The Co-op has some approachable and affordable suggestions.

A great starter cheese tray would look something like:
(see descriptions of each selection below)

Comté
Brie du Pommier
Pérail Papillon Sheep’s Milk Cheese
Bennings Mild Goat Gouda
La Panzanella Artisan Crackers
Divina Castelvetrano Olives.

Simply add your favorite meat and fruit, and enjoy!

STEPHANIE SAYS

by Stephanie Willard, Downtown Specialty Cheese

The cheese case can be overwhelming. Don’t know where to start? These selections offer something to please everyone.

Benning Goat Gouda

Popular Dutch cheese with a pleasantly mild, fresh taste and pure white color. It is made from light, fresh goats’ milk, formed into classic Gouda-style wheels and aged to a rich yet mellow flavor and a creamy smooth texture. It’s a great “beginners” goat cheese.

Uses: Texture is firm enough to slice or cube, but also melts beautifully in anything: omelets, pizza, or quesadillas.

Fromager d’Affinois

Mild, buttery flavor reminiscent of a silky triple-crème. The texture is a thick, nearly whipped spread of tangy, milky goodness. A flawless rind adds flavor to the sweetness of the cheese.

Comté

Creamy texture with nutty, earthy flavors that range from stone fruit to brown butter. Captures the essence of a raw-milk, mountain pasture-fed cow’s milk cheese.

Pérail Papillon

Melt-in-your-mouth, buttery, full but mild flavor, with notes of sweet grass and wildflowers. A thick, creamy disc of fresh sheep’s milk with a fudgy center and downy velvet rind. The sheep graze lush floral pasture on the Causses, a group of limestone plateaus rich in minerality in the South of France.

Uses: At room temperatures, it gets almost unctuous and runny, making it perfect to spread on crackers or a baguette with sour cherry jam and toasted nuts on the side.

Brie du Pommier

Uses: follow suggestions for Fromager d’Affinois

Divina Spreads

Delicious shimmery spreads from Divina are customer and staff favorites all year long, but particularly popular during the holiday entertaining season.

Uses: Serve one of these spreads on the side or generously spread over a rich brie or smooth goat cheese to instantly elevate your appetizer plate. Choose from sour cherry, fig, and orange fig.

Castelvetrano Olives

Acme Valley Foods

by Laura Steiger, Outreach Team

Acme Valley Foods makes delicious local treats with an added dash of generous community support—"It's Damn Good"!

We love our local vendors. Working with local businesses keeps more money circulating in our local economy, provides local jobs, and supports the creativity, talent, and entrepreneurial spirit of our local community.

And when a local vendor strongly aligns with our commitment to give back to our community, then that relationship is all the sweeter.

Such is the case with Acme Valley Foods.

Not only do they have a line of delicious, high-quality local products—Acme Super Premium Ice Cream, Acme Farms specialty cheeses, and Chuckanut Crunch Granola—when you purchase products from Acme Valley Foods you are also investing in our local community.

Acme Valley Foods and its affiliates support a number of community and charitable activities.

Their major areas of commitment include end-of-life care, film and performance arts, drug policy reform and smart justice efforts in general, restoration of wolf populations in the Northwest, and increased recognition of the reality and impacts of climate change, as well as practical resilience strategies. Their community partners include Whatcom Land Trust, Conservation Northwest, Law Advocates, Whatcom Dispute Resolution Center, Pickford Film Center, Whatcom Hospice, Western Washington University, and Whatcom Alliance for Health Advancement.

Acme also partnered with us to help raise money for the Co-op Farm Fund at our annual Community Party in August. They donated their delicious ice cream sandwiches (people raved about them and some came back for seconds) and we raised almost $400 to kick-start the “Let it grow” campaign to raise funds for the Farm Fund.

As their ice cream label proudly declares, “It’s Damn Good”!

We agree. Acme Valley Foods' delicious local treats with an added dash of generous community support—“It’s Damn Good”!

One-Pot Tomato & Swiss Chard Pasta

by Lisa Samuel, Co-op News contributor

Quick, easy, vegetarian, and only one pot to clean.

Servings: 6

INGREDIENTS

1 pound whole wheat linguine
1 pint grape tomatoes
2 cloves garlic, thinly sliced
1 bunch swiss chard or kale, leaves stemmed and shredded
1/2 teaspoon red pepper flakes
2 teaspoons sea salt
2 tablespoons extra-virgin olive oil
4–5 cups water
fresh basil
freshly grated Parmesan cheese,
for serving

METHOD

Combine pasta, tomatoes, garlic, swiss chard or kale, red pepper flakes, olive oil, salt and 4 cups of the water in a large pot or straight-sided skillet. Bring to a boil over high heat.
Boil mixture, stirring and turning pasta frequently with tongs until pasta is al dente and water has nearly evaporated, about 9 to 12 minutes (depending on the cooking time of your pasta, check package directions).
As the pasta is cooking, add extra water as needed if it seems too dry.
Divide among 6 bowls and garnish with basil and fresh parmesan.

Green Goblin Sandwiches

by Lisa Samuel, Co-op News contributor

recipe, sandwich, kid friendly, avocado, spinach, cheese, nutrition, healthy, lunch, dinner, fast, easy,

Every child loves a grilled cheese sandwich, but this gooey grilled cheese sneaks in a healthy dose of protein, good fats, fiber, and greens from cheese, avocado, and spinach.

Adapted from The Natural Pregnancy Cookbook.

Green Goblin Sandwiches

Makes 1 sandwich

INGREDIENTS

1 cup baby spinach
1/4 medium avocado
1 ounce melting cheese (like cheddar or mozzarella)
2 slices whole grain bread
1 teaspoon butter
salt, to taste
Tabasco or other hot sauce (optional)

METHOD

Finely chop the spinach and place in a medium bowl. Add the avocado and use a fork to smash it into a paste. Add the cheese, salt, and hot sauce and stir. Spread the mixture evenly over the slices of bread and close them to form a sandwich.
Heat a heavy-bottomed skillet over medium-low heat and add the pat of butter. Once the butter has melted, add the sandwich to the skillet. Cover the skillet with a lid to help the cheese melt. Cook until the bottom of the bread is deep brown and toasted, about 2 to 3 minutes. Flip and toast the other side, covered, until the cheese is melted and the bread is crispy. Cut in half and serve.

Stone Fruit & Halloumi Summer Salad

by Lisa Samuel, Co-op News contributor

stone fruit, halloumi, salad, summer, organic, healthy, recipe

This salad is a perfect way to celebrate the beginning of summer! And it’s the place to break out the good flaky sea salt. That little bit of salty crunch is perfect! For those unfamiliar with Halloumi, it is a mild, firm, white cheese used especially in cooked dishes. The Mt. Vikos Halloumi carried at the Co-op is imported from Cyprus and made from sheep’s milk.

Serves 8

INGREDIENTS

8 ounces halloumi, sliced
2 nectarines, sliced
2 peaches, sliced
1 cup cherries, halved and pitted
2 avocados, sliced
Zest and juice of one lemon
Flaky sea salt, to taste
Pinch of red pepper flakes, to taste
Fresh herbs (like parsley, cilantro, basil, or savory), to taste
Extra virgin olive oil, to taste

METHOD

Heat a cast iron skillet over medium heat. Add the halloumi slices in a single layer and cook a few minutes on each side, until golden brown. Remove from the heat and let cool.
Add all of the ingredients to a large bowl except for the avocado. Gently fold the ingredients together to coat the fruit and cheese with the lemon and olive oil. Add the avocado and top with additional sea salt and olive oil, if desired. Serve immediately.

Note: You can use any fresh herbs you like in this recipe. I especially love savory right now.

STEPHANIE SAYS

by Stephanie Willard, Downtown Specialty Cheese

Benning Goat Gouda

Fromager d’Affinois

Comté

Pérail Papillon

Brie du Pommier

Divina Spreads

Castelvetrano Olives

by Hayley Forney, Cordata Deli

February 2020

The Journey Begins

History of Parmigiano-Reggiano

Dining in Italy

The Perfect End to an Evening in Italy

¡Mangiamo! Let's Eat!

Experience a Taste of Italy

by Rachel Horton, Cordata Specialty Cheese

Building a cheese tray?

STEPHANIE SAYS

by Stephanie Willard, Downtown Specialty Cheese

Benning Goat Gouda

Fromager d’Affinois

Comté

Pérail Papillon

Brie du Pommier

Divina Spreads

Castelvetrano Olives

by Laura Steiger, Outreach Team

We love our local vendors. Working with local businesses keeps more money circulating in our local economy, provides local jobs, and supports the creativity, talent, and entrepreneurial spirit of our local community.

by Lisa Samuel, Co-op News contributor

INGREDIENTS

METHOD

by Lisa Samuel, Co-op News contributor

Green Goblin Sandwiches

INGREDIENTS

METHOD

by Lisa Samuel, Co-op News contributor

INGREDIENTS

METHOD

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