Muenster Cheese Quotes

I made myself a Muenster-cheese sandwich, with lettuce, tomato, mustard, and mayo, and went up to my room. Ingredients are important.

The soup is based on a traditional Scottish cauliflower cheese soup. I made a rich stock with ten assorted vegetables from the Rigley organic garden. We used their extra sharp cheddar and the double cream to thicken the soup. The sandwiches include soft muenster, slices of smoked ham, and a dollop of the Scottish marmalade for sweetness." Jenny smiled. "How did you make those crispy cheese sticks? The kids seem to really love them." Sophia answered. "We incorporated Parmesan and fresh dill in the dough." "And the fruit flowers? I have a sneaking suspicion that was not the work of our Scottish chef." Elliott grumbled under his breath. Sophia raised a brow. "I made the flowers. My girls loved it when I made vignettes with fruits and vegetables on their plates.

The recipe alone might have been a coincidence---sourdough bread with muenster, cheddar, apple jam, and honey mustard--- but BLB branded it with the exact name as theirs.

GEOGRAPHICALLY INDICATED CHEESES There are more than 150 cheeses protected with GIs in the European, but the highest profile ones are Asiago, fontina, Gorgonzola, Grana Padano, Mozzarella di Bufala Campana, Parmigiano-Reggiano and Pecorino Romano (all from Italy); Comté, Roquefort, Munster, and Reblochon (France); feta (Greece); Gruyère (Switzerland); Stilton (United Kingdom); and manchego (Spain). Try to remember this short list and if you are buying any one of these cheeses, the real thing will only come from the respective nation. Feta, Muenster, and Gruyère are especially frequently copied elsewhere.

5 × 5 × 5 Daily Worksheet—Preferred Foods List Choose one item from each defense category to eat each day. Defense: Angiogenesis Antiangiogenic Almonds Anchovies Apple peel Apples (Granny Smith, Red Delicious, Reinette) Apricot Arctic char Arugula Bamboo shoots Barley Beer Belgian endive Bigeye tuna Black bass Black beans Black plums Black raspberries Black tea Blackberries Blueberries Blueberries (dried) Bluefin tuna Bluefish Bok choy Bottarga Broccoli Broccoli rabe Cabbage Camembert cheese Capers Carrots Cashews Cauliflower Caviar (sturgeon) Chamomile tea Cherries Cherries (dried) Cherry tomatoes Chestnuts Chia seeds Chicken (dark meat) Chile peppers Cinnamon Cloudy apple cider Cockles (clam) Coffee Cranberries Cranberries (dried) Dark chocolate Eastern oysters Edam cheese Eggplant Emmenthal cheese Escarole Fiddleheads Fish roe (salmon) Flax seeds Frisee Ginseng Gouda cheese Gray mullet Green tea Guava Hake Halibut Jamón iberico de bellota Jarlsberg cheese Jasmine green tea John Dory (fish) Kale Kimchi Kiwifruit Licorice root Lychee Macadamia nuts Mackerel Mangoes Manila clams Mediterranean sea bass Muenster cheese Navy beans Nectarine Olive oil (EVOO) Onions Oolong tea Oregano Pacific oysters Peaches Pecans Peppermint Pine nuts Pink grapefruit Pistachios Plums Pomegranates Pompano Proscuitto di Parma Pumpkin seeds Puntarelle Radicchio Rainbow trout Raspberries Red black-skin tomatoes Redfish Red-leaf lettuce Red mullet Red wine (Cabernet, Cabernet Franc, Petit Verdot) Romanesco Rosemary Rutabaga Salmon San Marzano tomatoes Sardine Sauerkraut Sea bream Sea cucumber Sencha green tea Sesame seeds Soy Spiny lobster Squash blossoms Squid ink Stilton cheese Strawberries Sultana raisins Sunflower seeds Swordfish Tangerine tomatoes Tardivo di Treviso Tieguanyin green tea Tuna Turmeric Turnips Walnuts Watermelon Yellowtail (fish)

Together, we construct the sandwiches, using a blend of muenster, because it was what her mother favored, and provolone, because Delilah thinks it adds a deeper flavor--- and liberally buttering the bread because, Delilah informs me, it's all about the butter. "Now," she says, laying two sandwiches on the hot pan. "Here is where you learn that cooking involves all the senses. Taste, yes. But also sound. Listen. The butter is sizzling. No sound means it's not cooking the right way. The pan is either too low or too hot." We listen to the sizzle. "Sight," she says. "We need to see that beautiful butter hopping and bubbling around the edges of the pan." Dutifully, I watch. How can I not? She is in total command. "Smell." She wafts her hand over the pan, letting the warm scent of browning butter and bread wash over us. "This is more important when you're adding herbs and spices. Does the dish smell as it should? It's something you learn on the way. Flip the sandwiches." I take the spatula from her and do as asked. The bread is perfectly browned. "Feeling. You have to feel how the food is behaving. The texture of it. Now, with grilled cheese, you don't want to cook it too fast, or the cheese won't melt. Hear how the sound has dimmed?" I nod. "We need to add more butter; turn the heat down just a bit." She walks me through the entire process, teaching me to control the heat, baby the sandwiches to get them how I want. All the time our shoulders are brushing, our moves in coordination for a common goal. A sense of calm spreads over me. I'm not thinking about work or the outside world. I'm not angry or empty. I'm filled up. I'm here, with her. We get the sandwiches on plates, and she hands me a knife. "The best part. Cutting it open." Her brow wings up in warning. "Only cut on the diagonal. Down the middle is a sin against grilled cheese." "Please," I say, with feeling. "As if I'd sink so low." I make the first cut and am rewarded with a fine crunch of sound, followed by the ooze of gooey cheese. Perfection. "Taste. Take a bite," Delilah urges with childlike excitement. I take a bite. "Close your eyes," she says. "Tell me what you think when you taste it." You. Me. Delilah wearing braces, her thick hair pulled back in a tight ponytail that highlights the roundness of her face. Her gold eyes glaring at me from opposite her mother's kitchen table. Home. Safety.