Cheese, Glorious Cheese! by Paula Lambert celebrates fine cheesemaking with recipes like Chilled Pea Soup with Minted Mascarpone, Croissants Filled with Scrambled Eggs, Tomatoes and Dilled Havarti, and Grilled Flank Steak Salad with Queso Fresco.
by Paula Lambert
Cheese is one of the most popular foods around today, whether it's used in cooking, served as a course before or after meals, or just part of a healthy snack. As part of a nutritious diet, it's chock-full of calcium, which studies show might even aid in weight loss.
Now, in Cheese, Glorious Cheese!!, cheese lovers everywhere can enjoy all the benefits of their favorite ingredient with more than seventy-five unique and tasty recipes, all using cheese.
From soups and salads to entrées, appetizers, and even desserts, Cheese, Glorious Cheese!! presents recipes that explore a wide array of varieties and flavors of cheese. Whether you're serving a casual lunch of Fennel, Orange, and Arugula Salad with Ricotta Salata or Corn Soup with Manchego Kernels, or a festive dinner of Beef Tenderloin with Roquefort-Mascarpone Sauce and Spinach Risotto Mold with Pecorino Romano, there are many options to please any cheese lover. In addition, there are side dishes such as Roasted Cauliflower with a Roquefort Crust, Eggplant Strata with Herbed Goat Cheese, and Lentils with Beets and Feta, as well as desserts like Toasted Pound Cake with White Cheddar Ice Cream and Apple Chutney and Gingery Pear Cheesecake.
Included throughout are easy-to-follow tips for choosing, storing, and substituting cheeses, and recipes for vegetarians as well. Whether using local, store-bought, or artisanal cheeses, the recipes are user-friendly. Cheese, Glorious Cheese!! is the perfect resource for easy-to-use and mouthwatering recipes for every occasion.
from the Introduction by Paula Lambert
In 1968 my friend Pam Carter Taylor and I decided that we just had to go to Italy to study Italian. We were both twenty-five years old, and that September we went off to study at L'Università per Stranieri in the charming little Umbrian hill town of Perugia. It was a great decision—we had a wonderful time and made many lifelong friends during the years we spent there, and we learned to speak Italian!
Among my favorite activities were shopping at the local markets, cooking, and inviting friends for dinner parties—not to mention enjoying the delicious local wines. To make ends meet, I tutored, did translations, and worked part-time at a well-known nearby winery, Cantine Lungarotti, all while diligently attending classes at the università, learning Italian, and studying art history. During the five years I spent in Perugia, I traveled a lot. I loved Italy and everything about it, from the art and architecture to the food and wine. The experience was more than fabulous, and it has flavored my life ever since. In fact, I can't imagine what my life would be like had I not lived in Italy.
In 1973 I left Perugia to come back to the United States and marry Jim Lambert. Back then he was studying for his master's degree, so we had long school holidays to spend going back to Italy to see all our friends. When Jim finished his studies, he founded a landscape architecture firm, and I helped him in the office and did volunteer work in Dallas.
In 1981 I decided that I wanted to have a business of my own. I thought that it should involve what I loved and enjoyed most: Italy and food. My first idea was pasta, but I soon learned that a pasta shop was about to open in Dallas, so my dream was dashed. That Christmas we went to Perugia to visit our friends the Bartoluccis for the holidays, and it was there that I came up with the idea of making Fresh Mozzarella. We were having lunch on the day we arrived, and I had a bite of Fresh Mozzarella. Instantly I knew—it was Fresh Mozzarella that I missed in Dallas, and that no one else had thought of making. I seized on the idea and turned the trip into a mozzarella-fact-finding mission. By the time I got back to Dallas in late January 1982 I had apprenticed at a local Umbrian mozzarella factory and made plans to build my own little cheese factory in Dallas.
By August 1982 I had persuaded two friends to invest in my idea, found and renovated a little building in an old warehouse district near downtown Dallas, and fully equipped my new cheese factory. In August a professor of cheese came from Italy to teach us how to make Fresh Mozzarella. Before long, we were in business, and we called our venture Mozzarella Company.
It turned out that my idea of Mozzarella Company was quite innovative. I was the only small cheesemaker in my whole part of the country. Since 1985 we have won awards every year from the American Cheese Society for our outstanding cheeses. As the years have passed, we have expanded our repertoire and now produce over 20 different cheeses. Despite our growth, all our cheeses are still completely made by hand. Some are made from cow's milk and others from goat's milk. Many are Italian in inspiration, but others reflect the southwestern influence of Texas and the culinary style of this part of the country. Others have been influenced by my travels to Mexico, Greece, and France.
In 2000 Simon & Schuster published my first cookbook, The Cheese Lover's Cookbook and Guide. I loved writing that book, and since then I have enjoyed traveling around the United States teaching cooking classes using recipes from it. Each year my cookbook even takes me to France, where I take students for culinary classes at La Combe en Périgord in the Dordogne River Valley.
This page created June 2007
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