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18 hours ago

FINAL FOUR Cheese Madness matchup:
Comté vs. Irish Coolea

Coolea is a cow's milk cheese produced on the farm of Dick and Sinead Willems in Coolea Co. Cork. Made since 1979, this Gouda style cheese has a yellow / orange wax with firm, closed texture and smooth pate. As the cheese matures, the pate becomes drier and finally the protein crystals are visible at 18 months of maturity.

Comté was one of the first few cheeses to receive an AOC (Appellation d'origine controlee) status in 1958. It is one of the most popular AOC cheeses in France with around 40,000 tones of annual production. ... See more

1 day ago

It's almost time for CHEESE MADNESS FINAL FOUR!

First up, we have one last Elite 8 matchup that will take place on Friday:
Shadow Brook Farm and Dutchgirl Creamery Rosa Maria vs. Old Amsterdam Cheese

Who do you think will win?

2 days ago

Calling travelers of all sorts — join our EPIC giveaway by coming in to the store and entering your name and info for a chance to WIN a Topo Designs backpack filled with your favorite EPIC products!

2 days ago

This weekend, the (cheese) madness continues!
FINAL FOUR Matchup:
Red Dragon vs. Rosa Maria or Old Amsterdam (postponed Elite 8 matchup will be determined on Friday)

Red Dragon: The moist yet firm Red Dragon is aged for 3 months and made from pasteurized cow's milk and vegetable rennet. The mustard seeds not only give it a unique texture but also an amazing buttery and spicy flavor. Along with the subtle sharpness of mustard seeds, the flavor of Red Dragon is also reminiscent of the mild, sharp taste of the Welsh ale and traditional cheddar. Some say, the taste of the cheese is very similar ... See more

2 days ago

Hey travelers!

Blog

Blue Cheese Stuffed Mushrooms

Looking for a dish for a party or a crowd-pleasing appetizer? These stuffed mushrooms are packed with crunchy almonds and tangy blue cheese for an irresistible bite.

194 calories, 8 g. fat, 221 mg. cholesterol, 446 mg. sodium, 5 g. carbohydrate, 1 g. fiber, 24 g. protein

Ingredients for 6-8 servings:

  • 1 pound white or brown mushrooms
  • 1 tablespoon olive oil
  • 1/2 medium onion, finely chopped
  • 1 cup whole almonds
  • 1 slice whole wheat bread
  • 4 ounces crumbled blue cheese
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper

Preparation

Preheat oven to 375°F. Wash the mushrooms, carefully snap out the stems and set them on a cutting board. Place the mushroom caps on a clean kitchen towel, gill side down, to drain. Mince the mushroom stems. Pour the olive oil into a large sauté pan over medium-high heat, and add the minced mushroom stems and onion, stirring frequently. Reduce the heat to medium and cook until the pan is nearly dry, about 5 minutes. Let cool.

Spread almonds on a sheet pan and toast in the oven for about 8 minutes. Let cool, then chop coarsely. In a food processor, grind the bread to crumbs.

In a large bowl, combine the sautéed mushroom stems, chopped almonds, bread crumbs, blue cheese and salt and pepper. Stir to combine. Lightly oil a large sheet pan or a casserole that you can use for serving. Use your fingers to stuff each mushroom cap with a rounded mound of filling. Place on the prepared pan.

Bake the mushrooms for 25 minutes, until the tops are browned and they are heated through. Serve warm.

Tips

  • For convenience, stuff the mushrooms a day or two ahead, wrap tightly and store in the refrigerator until it’s party time!
  • Pair with your favorite wine & cheese for a truly decadent appetizer.

 

Source: strongertogether.coop