Fro­mage: Say cheese at Mccaf­frey’s Mar­ket

The Advance of Bucks County - - POLICE REPORTS -

Cheese is an art, as well as a pop­u­lar dairy item. The fla­vors and sources as­tound the con­sumer. The wime world has the so­molier, so does the cheese world have the fro­magier? f set out to find the an­swer at the new McCaf­frey’s Mar­ket in New­town. Dur­ing the ren­o­va­tion, The McCaf­frey team, Jim Sr. and Jim Jr., planned a cheese bar. When f saw that, f knew there was a plethora of in­ter­est­ing tid­bits for all of us.

Man­ning the cheese bar was Cate Ma­hony, and Jodi Rice. Cate ex­plained that her ed­u­ca­tion in fine cheeses in still a work in progress, but she found that im­mers­ing her­self into the world of cheese taught her much over the last year. We talked about what con­sumers seem to want. Along with a great tast­ing cheese, peo­ple seem to want a story to go along with their cheese pur­chase. For ex­am­ple, Lo­catelli is not a cheese, it is a re­gion from which Pecorino Ro­mano cheese is made.Tid­bits, such as this, make great con­ver­sa­tion.

Many new cheese fla­vors make choos­ing a cheese, and ex­pand­ing your reper­toire thereof, fun. One cheese that is new to the list at McCaf­frey’s is in­fused with olive oil and rose­mary . An­other spe­cial cheese was spread­able. ft was lay­ered with ched­dar, wal­nuts and gouda. Cate and Jodi ex­plained it as just sweet enough to be in­ter­est­ing, en­hanc­ing the trio of tastes.

Dur­ing the hol­i­days, when en­ter­tain­ing, try some “con­ver­sa­tion cheeses” , along with great wine, and you have your­self a party. • 3/4 cup + 2 ta­ble­spoons heavy cream (200ml),

plus ex­tra for brush­ing

Pre­heat oven to 425°F (220°C). fn a large bowl, whisk to­gether the flour, po­lenta, salt, sugar, cayenne, and bak­ing pow­der. Stir in 1 1/4 cups of the grated ched­dar cheese and the diced jalapeños.

Make a well in the cen­ter of the flour mix­ture. Pour the cream into the cen­ter of the well and your (clean) hands to gen­tly bring to­gether the in­gre­di­ents. ff you need to add a bit more cream then do so a tiny trickle at a time. You just want ev­ery­thing to get wet enough so that the dough will be sticky and clumpy.

Turn the dough out onto a sur­face lightly dusted with flour. Knead the dough just a few times .

Form the dough into a disc about 3/4-inch to an inch thick. Use a bis­cuit cut­ter (or a small juice glass) to cut round bis­cuit shapes out of the disk. Com­bine the left­over dough and keep form­ing small round bis­cuit shapes un­til the dough is used up.

Place on a Sil­pat-lined or parch­ment lined bak­ing sheet, with at least an inch or two be­tween the bis­cuits. Brush the tops of the bis­cuits with a lit­tle more cream. Top the bis­cuits with a sprin­kle of the re­main­ing cheese.

Bake at 425°F (220°C) for 11-12 min­utes or un­til golden and the cheese is nicely melted.

Yield: Makes 10-12 bis­cuits. Prepa­ra­tion: fn a mix­ing bowl or food pro­ces­sor, com­bine all in­gre­di­ents; mix well. Store in the re­frig­er­a­tor in a cov­ered jar or crock. Serve with crack­ers or give as a gift.

Makes about 3 cups.

McCaf­frey’s Gourmet Cheese Shop.

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