Whip the cream cheese and divide into 2 bowls.
In one of the bowls add the tomato paste, the crushed garlic and the paprika and mix well.
In the second bowl, add the grated onion on a small grater, the finely chopped chives, the finely chopped oregano leaves and the fennel powder and mix until a homogeneous paste is obtained.
For the big role, place on a plate 3 slices of sliced cheese in such a way as to overlap the edges and grease each slice with cream cheese; on each slice alternately put the 2 kinds of cream cheese.
Roll and leave to cool in the refrigerator until we prepare the other types of cheese. Remove from the refrigerator and cut into slices.
For sandwiches, put slices of cheese alternating with cream cheese.
It is also put in the fridge. When it is taken out of the fridge, it is cut into quarters.
For small rolls, roll the slices of cheese greased with cream cheese and tie with a chop tail.
The melted cheese triangles are cut in 2 halves, filled with cream cheese and decorated with a slice of radish.
Place the rolls and slices of cheese on a plate and decorate to taste with "cherry" tomatoes, cucumbers, rosemary, green oregano, pomegranate seeds.
Vegetable salad with Telemea superior Torockoi
For a light lunch or dinner on hot summer days, a fresh salad is only good! We offer a colorful salad with fresh vegetables and Telemea superior Torockoi, which you can customize to your liking. For two generous servings of salad, you need the following ingredients:
Summer salad with fresh vegetables and Telemea superior Torockoi
What ingredients do you need?
- Garden tomatoes 2 pieces
- Cucumbers 2 pieces
- Red kapia pepper 1 piece
- Iceberg lettuce
- Red onion 1 piece
- Corn 150 grams 200 grams
For the dressing, you need 125 grams of Greek yogurt, lemon juice, 1 tablespoon of olive oil, 2 cloves of garlic, salt and pepper. In a small bowl, mix all the ingredients and the sauce is ready. We recommend that you keep it in the fridge until all the salad vegetables are ready.
Why do we like this recipe? Because it is simple, easy to make and perfect for summer days. All you have to do is wash the vegetables, cut them into pieces and put everything in a large bowl. Over the fresh vegetables add the squeezed corn and the pieces of Telemea Superior Torockoi. After you have put all the ingredients in the bowl, pound the yogurt sauce over and mix everything together. In less than 20 minutes, get one of the simplest and most delicious summer dishes!
How to make a cheese platter
Whether we are hosting a brunch, a party or being alone at home, a cheese platter is always a delicious snack.
There are many options when it comes to choosing cheeses and there is no right or wrong way to do it. But we can take into account a few aspects, especially when the cheeses are enjoyed with the guests.
It is recommended to choose a number of 3-5 cheeses with different textures (soft, semi-solid or hard), produced from different types of milk (cow, goat or sheep). The cheese must be cut into different shapes for easier identification, but also for visual appearance: slices, triangles, cubes, rolls. The soft ones can also be left whole.
The cheese should be served at room temperature, which means we take it out of the fridge thirty minutes to an hour.
Variety, color, texture
There are no limits when choosing what completes the cheese platter. Walnuts, fruits, fresh vegetables, breadsticks, crackers or bread, dried sausages or prosciutto, olives, honey or jam can complement or enhance the flavor of the cheese. A little creativity in arranging the cheeses is welcome.
What cheeses we choose to put on the set for events
A cheese with a familiar flavor, in case you do not know the guests, or if there are children, is the only recommendation. Otherwise, be curious to try new cheeses.
Some of our recommendations for a five-cheese platter
- soft cheese, Brie, Camembert or Mozzarella (scalded pasta)
- goat cheese, Chevre, Crottin, Selles-sur-Cher, Valençay
- semi-cheese, Cheddar, Gouda, Tilsit type
- hard cheese, type Parmesan, Pecorino, Comté, Manchego,
- blue mold cheese, Roquefort, Gorgonzola, Stilton type
- 3-5 types of cheese, soft, semi-hard, hard with different maturation periods
- 1-2 types of sausages, salami, prosciutto
- 2-3 types of biscuits (or bread)
- seasonal fruits or dried fruits
- pickled or pickled vegetables or fruits, pickles or olives
If you are thinking of making a cheese bar, the number of selected cheeses may be higher.
What wines do we associate with these platters with cheeses
It can start with a raw sparkling wine or a dry calm white and can continue with a dry red wine, preferably young and fruity. If hard, matured cheeses, a full-bodied dry red wine predominate, it may be a good choice. White or red dessert wine, if we have blue mold cheese that is topped with honey or jam, is welcome at the end (see the association of cheeses with wines and other drinks here).
Taga cheese, matured in a cave
Țaga cheese (also known as Năsal) is a soft cheese made from fermented cow's milk. Its maturation takes place in a special microbiological environment in the natural cave of Țaga. In the beginning, the Țaga br & acircnza was obtained only from.
Bellows cheese, mountain recipe
The bellows bracelet is a framed bracelet, traditionally produced for hundreds of years in the mountains. It is quite compact and pasty. It is kept in a bellows made of sheepskin or stomach, pork bladder or buffalo, but also in icircn.
Cheese Appetizer Tray
Cheese Appetizer Tray
There are a few hours until we move into the New Year! For this event we have prepared this Appetizer Plate with Cheese which is more festive with fruit, pomegranate sauce, hazelnuts, almonds, pretzels and biscuits, aperifrais, but also prosciutto.
The combination is a special one and will definitely be the attraction of the evening, at least at the beginning because the meal will be very rich and I hope it will please my guests.
Cheese Aperitif Tray
Brie au Bleu- Ile de France
Gama-DELACO D & # 8217EXCEPTIE
Aperifrais-a la Provance
Aperifrais- a l & # 8217 Italy
white, black grapes
pomegranate sauce , pomegranate
poppy seed biscuits, salted pretzels
Nothing difficult to achieve at this plate with festive appetizers & # 8230 It's all about everyone's imagination how we arrange the plate and how we match the products. I cut the Havarti and Irish Cedar cheeses into cubes and interspersed them to make the plate more colorful. Gouda cheese was wrapped in prosciutto and next to it I placed slices of clementines.
The cheeses are accompanied by salted hazelnuts and fried almonds. On the plate there is also a Brie au Bleu-Ile de France, sprinkled with olive oil, seasoned with a mixture of Provencal herbs and hot pepper flakes. Everything is very simple!
All you need is these assortments of cheeses from Delaco and a little imagination.
7 famous European cheeses that you must try
It is matured between 60 days and 2 years, and the longer the maturation, the more pungent its taste becomes. It bears the name of the sheep from whose milk it is made, and its color may differ, from whitish to yellow.
It is made from a mixture of sheep's milk and goat's milk and lasts about three months. We also know about it that it is kept in brine, because the process by which it is made involves pressing the cream cheese in salted water.
It is a blue mold cheese made from sheep's milk. It is crumbly, pungent in taste, with slight notes of nuts and jam, depending on how long it is ripe (usually at least 5 months).
It is one of the famous Swiss cheeses with holes in them. These holes are formed from the carbon dioxide released by the bacteria in the milk during the maturation process. It is a semi-hard cheese, a little sweet and which melts very well. For this reason, we recommend it in a cheese sandwich or in a fondue.
Cheddar (United Kingdom)
It takes its name from the process by which it is manufactured (cheddarring). The milk is cooked, then divided into several pieces. These pieces are pressed together to form a block of cheese. It is this process that gives the cheddar the distinct notes of walnuts. Like Emmentaler, this type of cheese melts very well.
It is an unripe cheese, kept in brine, which is why it has a salty taste. It is normally made from goat's milk and sheep's milk, although some newer recipes also indicate the use of cow's milk. Halloumi can be eaten as such, fried or grilled.
It is perhaps the most famous cheese in Italy. It is made from buffalo milk (or at least it should be). & ldquoThe mozzarella case & rdquo is heated in hot water, squeezed and massaged until it acquires a fine texture, after which the balls are formed. It goes great in salads or melted on pizza.
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Place the composition in a tray (21 & # 21521 cm), place sliced mozzarella and sprinkle pecorino on top.
Bake for 35 minutes at 180 ° C. It can be served warm but also cold, it is just as tasty. Enjoy!
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Cheese platter, specifically Romanian
If you make it with Romanian specifics, then the fruits are replaced with vegetables. Green onions and tomatoes are indispensable. So is lettuce. And fine sausages can be replaced with pastrami. The tastes are strong and the bread cannot be missing.
What kind of cheese to put?
There are only a few types of cheese in which we are famous. And, unfortunately, they are not easy to buy from supermarkets, at an acceptable quality. But you can go to one of the few specialized grocery stores. Or take a trip to the villages. And here you will definitely find them.
Bellows cheese, quicker to taste and crumbly, is made from leavened curd. It is easily found in the mountains, in the sheepfolds.
Cheese of goat, buffalo
You can also buy cow's milk, cheese most often sold in Romania, but being a festive moment, choose goat or buffalo. It is a salty cheese that goes very well with tomatoes.
It is a cheese obtained by boiling whey. It is soft and contains less fat than other types of cheese.
curd of sheep
The milk is coagulated, then the whey is squeezed to obtain curd. This cheese is the easiest to make, you could make it at home. It is often unsalted, so serve with a pinch of salt next to it.
It is made from curd that is swept for a longer period of time. In stores you can find especially the foreign version Emmental, but it does not hurt to be interested in the Romanian version, very good in taste.
HOW TO MAKE A CHEESE PLATE
I had planned this article and vlog before the pandemic, but just when I started it, the state of emergency came over us and we stayed quietly in the house. Now, however, he was free to haunt and I ran to Obor for some Romanian cheeses to play on the sets.
In recent years, since you can find a wide variety of cheeses in our country, the fashion of cheese platters has started to grow. Cheesemakers, delicatessens and special districts in hypermarkets all sell various types of cheese, softer, harder, more mature or fresher, from all over Europe. But let's not forget the rich range of cheeses from us, from telemea to cheese, from curd to bellows cheese. And even cheeses with noble mold, like Nasal.
I, for this video, chose exactly a selection of Romanian cheeses and it was very difficult for me to decide on just a few. But, as you will see in the vlog, the geographical criterion is only one of those based on which a cheese platter can be made. The degree of maturation, for example, is different, and texture can also be a way of grouping products. Whichever option you choose, however, it is important not to overload the plate, neither with too many varieties, nor with too large quantities, so that each piece is the star in its corner.
In addition to what I have learned over time about how to make a cheese platter, I also asked the opinion of a specialist, Alexandru Pițigoi, a cheese expert and owner of the Mesange cheese factory in Bucharest.
And don't forget that regardless of the season or the occasion of preparing a cheese platter, it goes best with some wines, be it red in the cold season, or pink or even white in the warm season, but also sparkling wines, regardless of the season. .
DIY, 1930s style: arranging an Art Deco set
Express your creativity with an Art Deco ILE DE FRANCE® cheese platter that will attract guests!
Start with a simple plate - preferably white - as the basis for your creation. White is the best color for easier decoration.
Make a symmetrical pattern on the plate, using removable adhesive tapes.
Once you have fixed the tape, use dark paints (black, brown or gray) - typical of the Art Deco movement - and paint the uncovered areas.
If you think it is too dark, lightly lighten the color with gold paint.
Wait a few minutes for it to dry, then carefully remove the tape.
Now that you have revealed your artistic inclination, use the set for the next party! You can surprise your guests by serving the delicious ILE DE FRANCE® Brie au bleu and Art Deco goat cheese!
Post the photos with the set created on the Instagram account @iledefrancecheese