Il Nocciolo
Cheese of the Month
Il Nocciolo
Upon looking for a new cheese in our local cheese case, the cheese monger suggested I try Il Nocciolo, from Caseificio dell’Alta Langa. This super soft, small square package is a new offering in our store, a combination of creamy cow, sheep, and goat cheese from Italy, specifically the northern Piedmont region.
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Prosciutto, Mustard and Honey Goat Gouda Sandwich
Prosciutto, Honey Goat Gouda, and Mustard Sandwich
The salty prosciutto pairs very well with the tangy mustard and the smooth sweet Honey Goat Gouda cheese.
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Poached Fig Tart
Fig Tart
Adapted from Laura Calder’s French Food at Home
The original recipe was intended as a savory appetizer or first coarse. We chose to use this recipe as a dessert. If figs aren’t in season you can use pears.
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Blackberry, Goat Cheese, and Walnut Salad
Blackberry, Walnut, and Goat Cheese Salad
Here’s another tasty summer salad. The sweet-tart blackberries pair beautifully with the tangy goat cheese and walnuts.
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Beet Risotto with Beet Greens
Risotto with Roasted Beets, Greens, and Goat Cheese
This is one of my favorite risotto dishes. I love the sweetness of the beets combined with the creaminess of the risotto. The goat cheese adds extra creaminess and a bit of tang. Best of all, this is a great way to use the entire beet. You can even cook the beets a day early and keep them in the refrigerator. Set them out at room temperature when you begin to prep the risotto, so the beets are at room temperature by the time you put them in the dish. If you are cooking the beets the day of the risotto, make sure you don’t start adding the liquid to the risotto until the beets have had a good 20-30 minutes to cook. You want to make sure the beets have time to cool a bit so you can peel them.
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