Fromage: Say cheese at Mccaffrey’s Market
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.