Vine

Cheese that Will Melt Your Heart

with Rebecca Plaza-Ponte, Lover of all Things Cheesey

Grilling cheeses are all fi ne and good — we’ll go to our grave loving Halloumi — but this month, Rebecca is interested in cheeses with a fi ne melting point that add textural, tasty delight to anything grilled — cheese at its cheesiest!

We start with Uniekaas Smoked Gouda, a Dutch cheese named after the city of Gouda in the Netherlands. Regular Gouda (“How-da”) is one of the most popular cheeses in the world, accounting for 50 to 60% of the world’s cheese consumption. This version is smoked in ancient brick ovens over fl aming hickory chip embers for its unique smoky fl avor. It is a hard cheese with an edible, brown rind and a creamy, yellow interior, outstanding on burgers and grilled sausages. It is also a natural with beers. Serve with a Bock, Brown Ale, Lager, Pale Ale, Porter or Stout and the fl avors are exponentially enhanced. Another unforgettable cheese when accenting grilled foods is Rogue Creamery Caveman Blue (that is, if you don’t eat it all while you’re waiting for your food to cook). A rich, complex blue that is deliciously sweet and fruity with slight vanilla tones and a texture of butter, it is cave-aged a minimum of 6 months.

During its maturation, cow’s milk and blue cultures are transformed into a golden-hued paste which tastes of sweet, fresh buttermilk with nuances of beef and bacon, tropical fruit, grass and hay (seriously, ask anyone). And, though its name and mold-riddled exterior imply a lack of refi nement, these wheels are anything but. The rugged, natural rind allows the Caveman to release moisture which develops a thick, buttery texture. One bite and you’re all about the neanderthal just waiting for the fl ame!

Chef Ben uses it in a lovely recipe for a Grilled Romaine Salad (next page). Try it and you’ll be singing the blues, too!

See back page for a $1 OFF coupon!

Who is Rebecca?

With multi-cultural culinary tastes and fl air for both local and fi ne foods, Rebecca makes eating well in the company of family and friends an appetizing priority. Her über taste buds and diverse palate position her as a trendsetting Cheesemonger on our Market District Team. Cheers ... ¡A la vida buena!

Grilled Romaine with Spicy Salame, Roasted Olives and Caveman Blue Cheese

Compliments of Chef Ben D’Amico

• 2 romaine hearts, cut in half • Cooking spray • 8 oz. Caveman blue cheese, cut into 1-inch slices • 2 oz. shallots, thinly shaved • 4 oz. Olli Salumeria Calabrese Spicy Salame, shaved

• 15 oz. kalamata olives from our Olive Bar • 1 Tbsp. Market District extra virgin olive oil • 1/2 tsp. kosher salt • 1/2 tsp. black pepper, fresh ground • 1/2 tsp. black pepper, fresh ground • 1/4 cup roasted kalamata olives (recipe below) • 2 Tbsp. pistachios, rough chopped • 2 Tbsp. Market District extra virgin olive oil • 2 Tbsp. Market District balsamic glaze

Serves 4

Prep Time 15 min.

Cook Time 3 min.

1. Preheat grill or grill pan. 2. Spray the cut side of the romaine heart with cooking spray and place on hot grill. 3. Grill romaine for 2-4 minutes until char marks appear. 4. Cut grilled romaine halves in half lengthwise and place on plates. 5. Top romaine with a slice of blue cheese, then shallots, a few roasted olives and 1 oz. of shaved salame. 6. Garnish with pepper and pistachios, then drizzle with oil and balsamic glaze.

Chef’s note: Olives may be roasted while grilling romaine.

Nutritional Information (Per serving): Calories 470, Fat 36g, Sat. Fat 15g, Trans Fat 0g, Cholesterol 65mg, Sodium 1270mg, Total Carbohydrate 15g, Fiber 5g, Sugars 7g, Protein 23g, Vitamin A 210%, Vitamin C 8%, Calcium 40%, Iron 20%

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Roasted Kalamata Olives

Compliments of Chef Ben D’Amico

Serves 4

1. Preheat oven to 350°F. 2. Drain olives and toss with olive oil, salt and pepper. 3. Place olives on a foil-lined baking tray and roast for 10-15 minutes until slightly shrunken and wrinkled.

Prep Time 2 min.

Cook Time 15 min.

Nutritional Information (Per serving): Calories 150, Fat 15g, Sat. Fat 2g, Trans Fat 0g, Cholesterol 0mg, Sodium 740mg, Total Carbohydrate 7g, Fiber 3g, Sugars 0g, Protein 1g, Vitamin A 6%, Vitamin C 0%, Calcium 10%, Iron 20%

Nutritional values are based on data from the USDA National Nutrient Database for Standard Reference. Actual nutritional values may vary due to preparation techniques, variations related to suppliers, regional and seasonal differences, or rounding.

Olli Salumeria — A Little Italy Here at Home

Of Italian legacy but Virginia residency, Olli Salumeria makes artisanal, slow-cured meats based on original, 160-year-old family recipes handed down over four generations. All of their salame is made with pork from pigs raised on family-owned sustainable farms. And not just any pigs. They go to great lengths to obtain the best in the country: heritage breed pigs that are humanely pasture-raised and fed all-vegetarian feeds (antibiotic-free and never any animal by-products).

They also use the most gentle curing process to preserve the superior quality of their pork, hand-rubbing the meat with carefully mixed spice blends.

We carry their 6 oz. Calabrese Spicy Salame, as well as their more mild Genoa Salame that is pre-sliced for your snacking convenience — also handy when making pizza or a quick antipasti platter.