A great meal rarely happens all at once. Instead, it gradually disappears like an ellipse. Once the main dish is taken care of, there’s always an opportunity to linger. While people share anecdotes and candle stubs die down, you might have another digestif, something sweet, or a glass of wine.
No matter how anti-climactic, these moments have a unique tenderness and are worth eliciting.So when it comes to the project of extending your dinner epilogue, what better approach than adding more courses? Perfect mise-en-scène It’s for dessert cheese. Think thin slices of sheep’s milk cheese and melty bits of poached pear, or the salty crumble of Pecorino Romano PDO. “Imagine having just finished a dinner party. Everyone is a little tipsy, the room is dimly lit, and the cheese that was tempering on the kitchen counter appears on the table, along with a bowl of cherries and a square of dark chocolate.” ”says Caroline Hesse. Cheesemonger and owner of Brooklyn’s beloved shop and wholesaler. C. Hessian cheese. “Absolute luxury and minimal fuss! That’s the spirit of the dessert cheese course.”
Indeed, the United States is much more attuned to the concept of cheese as a prelude to a meal, an appetizer that is recklessly eaten before the dawn of the meal. And certainly, you can’t blame us.Exercising restraint against something very flavorful and decadent cheese It’s an almost impossible endeavor. But around the world, a cheese course, such as Pecorino Romano PDO with roasted fig compote, is common as the final part of a meal. But regardless of the type of problem, an after-dinner cheese course can satisfy the lingering feeling of hunger after a meal, balance the taste buds, and enjoy it. flavor Without falling into the trap of “tied me over” appetizers.
“Ending a meal with cheese is such a luxury,” it says. Not ready to stop savoring food, splurging, and lazing” says Caroline Schiff, executive pastry chef at a popular Brooklyn steakhouse. gage & tollner. “The cheese course puts the cheese on a pedestal, so to speak. It becomes the main event, not just an ingredient. Something to note. For a long time, we didn’t celebrate cheese that way in this country. ” That said, fortunately chefs like Schiff are here to reinvigorate our domestic love for fromage.
“We have an amazing pastry chef and we have a beautiful dessert menu, but sometimes you just want to throw in a glass of beautiful Barolo or what’s left of a Burgundy, have a few cheeses, and kick back.”At Atlanta’s added head chef Stephen Satterfield. A very famous fine restaurant, mirror union. “It’s a great way to extend your meal.”
In Satterfield’s opinion, semi-soft goat cheese pairs beautifully with fruit compotes. Especially when it’s wrapped in layers of something as complex and noisy as ash. Milk cheese goes great with sour cherries and dried fruits. At the other end of the spectrum, Pecorino Romano is a hard aged sheep’s milk cheese of the PDO variety, perfect for an after-dinner snack. “Cheeses like Pecorino Romano PDO are a bit nutty and sharp, making them a great end to a meal. Especially with good sugar-roasted nuts, figs, prunes, good raisins, or plump It’s great when combined with dried fruits such as dried currants, “with a little brandy,” he explains.
For Hesse, the after-dinner cheese course also gives room to experiment with creative combination options. “Cheese already has some salt in it, so you don’t have to worry about the combination being awkward,” she says. Think salted caramel with goat milk cheese, or chocolate chip cookies with Maldon salt and brie. “Pecorino Romano PDO goes great with honey. I have a great one that has a high fat and water content, which balances out the acidity, making it perfect for cheese plates.” Maybe we could put some sweet citrus fruit in there to make it pop?”
Hesse also recommends using the dessert course after the meal as an excuse to enjoy your wine selection. If you usually prefer dry, mineral, acidic wines, consider trying an off-dry bottle instead of filling it up. dessert Wine is used to soften the savory, high-fat flavor of cheese.
Of course, this doesn’t mean you can’t enjoy a more traditional capital S Sweet dessert if you opt for the cheese course.Per Neelam Varya, Manhattan’s acclaimed pastry chef Francettecheese course in front Dessert is a worthwhile move. “Cheese is never an afterthought for chefs, but rather part of a very thoughtful and carefully selected menu,” she explains. “And I’m of the strong opinion that cheese should never be used.” Instead Not as a dessert, but rather as a wonderful bridge between savory and sweet. ”
As Varya says, cheese in this particular context acts like a transitional phrase between courses, a semicolon. Just like good writing, good music, and good dialogue, segues are important when transitioning from one concept to the next. And the fromage of most meals certainly has the power to do that, quite poetically.
“We have a cheese in the warehouse right now that’s triple cream with a little bit of apple brandy to give it some sweetness,” Hesse muses. “Plus, the cheese is incredibly rich, and this cheese day falls between the last bite of your pork chop and your first cigarette after you’ve paid the bill and spilled it on the sidewalk. I feel like there’s a place for it.”
Funded by the European Union. However, the views and opinions expressed are those of the authors alone and do not necessarily reflect the views and opinions of the European Union or any licensing authority. Neither the European Union nor the licensing authorities can be held responsible for them.
For more information on dessert cheeses, visit Pecorino Romano PDO. instagram account:
Or check out this recipe for sweet and savory Pecorino Romano PDO Cheese Dumplings. Owen L’Aquila (An adaptation of Sardinia’s traditional dessert “Seadas”):
Raw dumpling skin (Shanghai style)
Pecorino Romano PDO- 1/2 lb (cut into small cubes)
Pecorino Romano PDO – 1 tablespoon (crushed)
Flour – 1 tablespoon
Honey – 1 cup
Pine nuts – 1/2 cup (roasted)
- Heat the Pecorino Romano PDO in a saucepan over low heat until it begins to melt, then add the flour and stir until completely dissolved.
- Place the “dough” on a tray covered with parchment paper and let cool.
- Knead the dough until smooth and divide into small balls about 1 inch wide.
- Wrap the dough ball in a dumpling wrapper, seal it in a semicircle, or fold the edges to create a dumpling shape, cover, and store in the refrigerator.
- Heat canola oil in a saucepan to 350*F and fry the dumplings in it until golden and crispy.
- Toss the dumplings with salt, Pecorino Romano PDO crumble, and pine nuts.
- Serve with honey and enjoy!