Thyme for a Chef June - Cheese of the Month
Sell my clothes. I've died and gone to heaven!
Unie Kaas Parrano Robusto is God's way of saying this is why I created
your tongue.
Robusto is a wonderful semi-firm cheese made in the Netherlands.
Aged for nine months, this cheese is a fantastic strong aromatic semi-firm low
fat to dry matter cheese, having a nose somewhat similar to
Parmigiano-Reggiano, except it is softer and has smaller salt crystals than
typically found in its older and harder cousin. The salt crystals diminish as you
get closer to the rind, but this does not impact the taste in any way. It has a
beautiful nutty flavor similar to Parmigiano-Reggiano, but the texture is slightly
creamier, as is the finish to the taste. When Robusto first hits the palate there
is a creamy onset of flavor, followed by a "robust" wave of pungent flavor as
the cheese moves about the mouth prior to wafting into the nose.
I enjoy Robusto as a simple snack on low-fat wheat thins with a dry Pinot
Grigio, green apples, strawberries or any other tart fruit, but you may lose
some of the delicate aftertaste for which this cheese should be purchased. It
also works quite well as a garnish on a salad with an acidic (non-creamy)
dressing. It also makes the delightful Mornay sauce (Béchamel and cheese)
below:
Ingredients:
* 2 1/2 tablespoons butter
* 3 tablespoons all-purpose flour
* 2 cups warmed milk
* 1/4 teaspoon salt
* 1/8 teaspoon white pepper
* pinch cayenne pepper (optional)
* 2 ounces grated Robusto
In a medium saucepan melt the butter over medium-high heat. Add the flour
and cook, stirring constantly, until the roux is pale yellow and frothy, about 1
minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to
whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes.
Reduce the heat to a simmer and season with the salt and pepper. Simmer
for 2 to 3 minutes. Stir in the cheese, whisking until melted. If the sauce
seems too thick, thin with a little milk one tablespoon at a time. Pour over
steamed vegetables and serve immediately.
Robusto is available as a 9 Kg wheel as well as half and quarter wheels at
your finer grocery stores.
Unie Kaas Parrano Robusto is God's way of saying this is why I created
your tongue.
Robusto is a wonderful semi-firm cheese made in the Netherlands.
Aged for nine months, this cheese is a fantastic strong aromatic semi-firm low
fat to dry matter cheese, having a nose somewhat similar to
Parmigiano-Reggiano, except it is softer and has smaller salt crystals than
typically found in its older and harder cousin. The salt crystals diminish as you
get closer to the rind, but this does not impact the taste in any way. It has a
beautiful nutty flavor similar to Parmigiano-Reggiano, but the texture is slightly
creamier, as is the finish to the taste. When Robusto first hits the palate there
is a creamy onset of flavor, followed by a "robust" wave of pungent flavor as
the cheese moves about the mouth prior to wafting into the nose.
I enjoy Robusto as a simple snack on low-fat wheat thins with a dry Pinot
Grigio, green apples, strawberries or any other tart fruit, but you may lose
some of the delicate aftertaste for which this cheese should be purchased. It
also works quite well as a garnish on a salad with an acidic (non-creamy)
dressing. It also makes the delightful Mornay sauce (Béchamel and cheese)
below:
Ingredients:
* 2 1/2 tablespoons butter
* 3 tablespoons all-purpose flour
* 2 cups warmed milk
* 1/4 teaspoon salt
* 1/8 teaspoon white pepper
* pinch cayenne pepper (optional)
* 2 ounces grated Robusto
In a medium saucepan melt the butter over medium-high heat. Add the flour
and cook, stirring constantly, until the roux is pale yellow and frothy, about 1
minute. Do not allow the roux to brown. Slowly whisk in the milk and continue to
whisk until the sauce thickens and comes to a boil, about 2 to 3 minutes.
Reduce the heat to a simmer and season with the salt and pepper. Simmer
for 2 to 3 minutes. Stir in the cheese, whisking until melted. If the sauce
seems too thick, thin with a little milk one tablespoon at a time. Pour over
steamed vegetables and serve immediately.
Robusto is available as a 9 Kg wheel as well as half and quarter wheels at
your finer grocery stores.
Thyme for a Chef, LLC PO Box 94101, Phoenix, Arizona 85070 - - 480.861.1082
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