TASTE: Cheese Connoisseurs

THE PERFECT CHEESE PLATTERS | 6 Discover the stories behind these cheeses and their origins.

CHEESE CRAVINGS? | 18 4 cheesy canapĂŠs made to impress.

JULY2013 ISSUE 17

Not So Cheesy eMagazine

A PURPLE SAGE MONTHLY PUBLICATION

Founder & Publisher TONY SEOW Editorial Advisor SHIRLEY KOK Editor in Chief TIDA WETWIJITTRAKAN

Cover image by THE CELLAR DOOR

Every new issue is like a completely different journey for me – on that allows me to discover something new about myself. I hope it is for you too; whether it is a new love, a new passion, or a firework within you that explodes into a desire for delicious adventures. Life is such a gigantic ocean of new experiences every day.

Before I even started with this issue, I was racking every creative brain cell of mine for something worth writing about. Being the creative marketeer of Purple Sage as well at the Editor of Taste, I figured local ‘Unique Eats’ probably isn’t my forté, I quickly gave up the idea of developing a whole issue for our beloved fans to read about. So here is my ever-sogrowing list of favourite Taste issues on nothing but cheeses.

Where do I even start to describe my love for cheese? Back in university, I was taken out on a date at a wine bar with a charismatic golfer, and they had such a magnificent selection of cheeses for me to choose from.

I was absolutely intimidated. I had no idea how to pick them, let alone understand the names they carried.

But I remember the joy I felt in my heart that night. “How beautiful is that bar,” I thought. It was covered with golden blocks of different shapes and sizes of cheese. It was a beauty to look at.

The date didn’t matter anymore – only the cheeses, the dried kiwi, apricot, figs, and cold cuts of salami and prosciutto mattered to me.

Because of the gorgeous array of cheeses, my night went marvelously and memories of the golfer remain fond even if I decided friendship between us would be much lovelier than anything more.

After that evening, I came home and realized how much a burning passion could manifest once you realize what you love. I loved that cheese bar against the black marble wall. I loved the spotlight that shone over my glistening cold cut and cheese platter. And I love this issue because I relived that experience once again.

But it’s even better.

Tida Editor in Chief

T A S T E

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J U L Y

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CONTENTS FUN FACTS

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7 CHEESE FACTS | Find out what the reputable cheese has been up to since before 6000 B.C.

SPECIAL FEATURE

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CHEESE COMPILATION | 13 Cheeses in Singapore that will tickle your palate.

WHAT’S FOR DINNER

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CHEESE RECIPE | 4 Cheese recipes from Purple Sage’s Canapé Chef Adrian to impress your party.

HEALTHY LIVING

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CHEESE | Why you should eat more cheese.

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The Cheesiest

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The United States is the top producer of cheese in the world – 90% of them being cheddar. On the other hand, Pizza Hut uses about 140 million kilograms of cheese a year. That’s...a whole lot of cheese in store!

Cheese facts

How Cheese Was Discovered The earliest archaeological evidence of cheese-making dates back to 2,000 BC in Ancient Egypt.

However, scholars believe cheese was first discovered around 8,000 BC in the Middle East where tribes transported food items in animal hides and organs. The stomach acid would have naturally separated the curds and whey into cheese.

Origins Matter Cheese with a ‘protected designation of origin’ means they bear the name only if they have been made in a particular region in a certain country.

Unlike Roquefort, Gorgonzola, and Blue Stilton, other blue cheeses with no protected origin name are simply called “blue cheese”.

FUN FACTS

The Yellow of Cheese Cheddar, Cheshire and Leicester cheeses have been colored with annatto seeds for many centuries. Carrot juice and marigold petals are also common. It was originally used to colour winter milk where cows fed on hay to match the summer milk where cows fed on grass.

Edible Mold Blue cheeses are typically aged in a temperature-controlled environment like a cave. The blue, blue-gray, or blue-green mold comes from cultures of the mold penicillium that is added in the curd or injected in the final product. Wrap it up tightly when storing, otherwise, the mold will transfer into anything near it!

The Hotter It is, The Saltier Notice that in hotter climates, cheeses need much more salt to be preserved, like the feta cheese of Greece. Cheeses made in cold climates do not require as much salt, paving way for delicious microbes and molds to form and allowing aged cheese to produce robust flavours.

Cheese is an Art The Greeks and Romans were the first to discover methods to smoke cheeses and add special flavours to it. A “careale�, or a cheese kitchen was especially developed for cheese makers to utilise, turning cheese-making into fine art.

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CHEESE COMPILATION

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The Perfect

Cheese Platter.

Hop on our cheese wagon and travel into a world of wonderful cheeses!

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CHEESE PLATTER BY

JONES THE GROCER

ENGLISH CHEESES

Cheesemakers in England produce more than 700 types of cheese. Picking some of the finest for fellow Singaporeans to savour is a must. These cheeses – made from both unpasteurized and pasteurized milk result in gorgeous and buttery selections for a mid-summer cheese platter.

SPENWOOD Made by Anne and Andy Wigmore, this hard, pressed sheeps cheese from Berkshire is smooth with a rich, nutty, and juicy flavours. Anne Wigmore, the lady behind this heart-warming creation graduated from National Institute of Research into Dairying, and spent 10 years as a microbiologist before she was invited to become a cheesemaker.

The beautiful marriage of Wigmore’s scientific knowledge and cheese crafting skills gives this cheese a long lasting, yet light flavours.

CHEESE COMPILATION

TICKLEMORE The Sharpham Estate goats that provide milk for this cheese graze on the edge of Dartmoor, eating wild flowers, herbs, and plants which result in wonderful flavours in their dairy produce. One of the mildest and lightest goat cheese we’ve had, this ice-creamy cool cheese has a crumbling texture, and finishes off with natural floral and herby notes from the goats’ excellent diet.

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BURWASH ROSE There are almost no words to describe this rich and nutty cheese with aromas of fresh roses.

The smooth and juicy cheese is washed in rose water in the first few weeks of its maturation process, leaving a lovely creamy flavour and floral notes. Burwash Rose’s texture makes this cheese ooze out perfectly just as it is cut, yet maintains its bounciness – a beautiful selection to have on a summer day.

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CHEESE COMPILATION

GRANDE TOMME DE BREBIS A classic sheep’s milk cheese that can become a kitchen staple – this cheese is medium creamy, powdery, grainy but not pungent.

The nutty aromas go very well between a freshly baked baguette.

CHEESE PLATTER B

WINE CONNE

CH OF

Cheese of Corsi firm, but if you v to choose from. leaves as well.

All of these chee that produce mo cheeses are ofte Choose a whole

PETITE TOMME DE BREBIS CORSE This medium soft cheese is crumbly, salty, and resembles the texture of salted egg white. The light milky taste goes amazingly with freshly cut apple slices on a warm summer day.

BY

ECTION, ROBERTSON WALK

HEESES F CORSICA

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BRIN DU MAQUIS The name means “breath of maquis” - the “maquis” being the local term of the thickets of rough underbrush where highway robbers and guerrilla fighters used to hang out. The small cheeses are encrusted with rosemary, fennel seeds, juniper berries, and the occasional bird’s eye chile. Brin Du Maquis strikes a firm and moist citrusy flavours, a sour tang, and herbaceous savoury rind, perfect with Pinot Noir.

ica vary from mild to creamy to downright pungent and visit the French island yourself, you’ll find a wild amount . Some of them will be graciously covered in herbs and

eses are made from the free-grazing sheep and goats outh-watering dairy for the cheesemakers. In Corsica, en named after their region, or by their producer’s name. e platter of Corsican cheeses for an afternoon treat.

FROMAGE DE BREBIS CORSE Creamy, soft, salty and very pungent – perfect for those with an acquired palate for strong cheeses.

What’s more is its creaminess and gooeyness which are usually not apparent in sharper cheeses.

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KAPITI SMOKED CHEDDAR This natural cheddar cheese is smo with hickory and ash, bringing out subtle flavours that resembles the fi place on winter nights. Great on its own as well as with crackers.

BLUE STILTON For blue cheese fans, the Blue Stilto is a light textured crumbly cheese that is fantastic on its own. Naturall sharp, savoury, and sweet all at the same time, this goes fantastic with blueberries, crackers, and even nut

CHEESE COMPILATION

oked

fire WHITE STILTON WITH APRICOT Although some would argue that mixing cheese with anything else is a no-no, the White Stilton is a perfect carrier base for sweet fruits. The natural honeyed taste of apricots blends perfectly with the slight sweetness of the White Stilton, allowing a for a unique experience of having cheese & fruit combined.

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CHEESE PLATTER BY

THE CELLAR DOOR

SMOKED & STILTON This contemporary platter is adventurous and delightful in its own way. A different path from the previous two platters, the smoked cheddar and havarti from New Zealand, and the two Stiltons from England proved to be spectacular on the same platter.

KAPITI SMOKED HAVARTI Another one that was an enchantment is the Kapiti Smoked Havarti. This semi-soft cheese is buttery, and leaves a beautiful after taste that is liked by all. The taste also resembles beautifully roasted nuts.

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CHEESE COMPILATION

DISHES PREPARED BY

LATTERIA MOZZARELLA

THE JUICY MOZZARELLA

A cheese of South Italy, the mozzarella cheese is fresh, soft, and creamy with an elegant porcelain-white colour. The taste of it is undoubtedly most favoured by the world, with aromas of fresh milk and a sexy gooey stretchiness when melted.

Mozzarella is usually made with buffalo or cow milk in the southern Italian regions of Campania and Puglia and served fresh at room temperature. Besides the usual thincrusted pizza and capresé salad that have popularised around the world, here are two gorgeous mozzarella dishes everyone should try.

SFOGLIA WITH CRAB, AVOCADO, AND CONFIT TOMATOES A dish that’s truly made for sinking your teeth into is the soft yet firm roll of sfoglia (which literally means mozzarella sheet) with succulent crabmeat, creamy avocado and naturally sweet Italian tomatoes. This unique dish tastes extra fabulous with extra virgin olive oil drizzled on top on a bed of rocket leaves.

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CHEESE COMPILATION

BURRATA WITH SWEET PEPPERS PEPERONATA The burrata tastes as it looks – fresh, juicy, and sizzles on your tongue like mild champagne. Besides the mild aroma, it is everything you will ever like about cheese. The rich, buttery taste of the burrata is accentuated even more by the piquant peperonata, a rustic and hearty Italian stew of sweet peppers, tomatoes and onions. The herbs of the peperonata brings out the flavours of the burrata like milk to cookies. A must try.

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HEALTHY LIVING

WHAT’S FOR DINNER?

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WHAT’S FOR DINNER?

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RECETTES DE FROMAGE

“Cheese Recipes”

“Canapés are much more intricate than, let’s say, a plate of steak with greens and potatoes, because in that one bite, it is essential to capture the palate immediately with an explosion of the right, balanced flavours.”

– Chef Adrian, Purple Sage Group’s new canapé Chef.

BLUE CHEESE RISSOLE A simple yet decadent canapé, these crispy potato balls are a real flavourful treat for all blue cheese fans.

Ingredients: 100g 80g 1 50ml 100ml 50g

blue cheese. potato. egg. cream. chicken stock. all-purpose flour. breadcrumbs. salt & pepper to taste.

Methods: • Boil potatoes until fully cooked. About 30-40 minutes.

• Mash the potatoes until smooth. Add chicken stock and cream.

• Transfer to a non stick pan. Add blue cheese and cook on the lowest heat until smooth. Season well with salt and pepper.

• Roll them into balls about 1-inch thick. Freeze over night.

• Remove from freezer. Cover the potato balls in flour, dip into beaten egg and transfer to a plate of breadcrumbs until fully covered.

• Deep fry in canola oil or ghee at 180c degrees.

WHAT’S FOR DINNER?

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FRUIT CHEESE ON WALNUT BISCOTTI A healthy summer snack topped with your favourite fruits encased in smooth cream cheese. A unique experience for your tastebuds.

Ingredients: Tropical Cream Cheese 20g dried apricots.

20g dried mango.

200g cream cheese.

Walnut Biscotti 90g 1tsp 55g 35g 1

flour. baking powder. sugar. walnuts. egg yolk.

Methods: • Dice dry fruits into tiny pieces and mix with cream cheese.

• Preheat the oven to 160c. Combine all dry ingredients of the walnut biscotti.

• Add egg yolk to form dough.

• Lightly knead the dough on a floured surface until smooth. Bake the whole dough for 25 minutes.

• Allow to cool. Then slice the dough thinly and rebake it for another 10 minutes.

WHAT’S FOR DINNER?

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GOAT CHEESE WITH BALSAMIC WATERMELON Great for picnics, BBQs and buffets, this refreshing dessert adds a twist to your normal watermelon salad.

Ingredients: 150g 50g 200g 20ml 100ml

goat cheese. cream cheese. watermelon. balsamic vinegar. all-purpose flour. salt & pepper to taste.

Methods: • Blend both cheese till smooth. Season well with salt and pepper and put them into pipe bag.

• Sear the watermelon on a hot pan with vinegar.

• Pipe the cheese on top of the watermelon

WHAT’S FOR DINNER?

TRUFFLE & PARMESAN CHEESE CAKE Crisp and Flavoursome, this unique cheesecake surprises you with a bold mix of parmesan cheese and cream cheese.

Methods: • Beat the egg and sugar till fluffy.

At the same time, pour cream into another bowl and whip till soft peaks form.

• Mix both mixtures in a bowl. Add cheese and truffle oil.

• Put the pumpernickel into a mould or line a cake pan with it. Pour the cheese mixture into the mould.

• Cook in oven at 160c for 20min.

• Remove from the oven and allow to cool. Refrigerate and cut when cold.

Ingredients: 150g parmesan cheese.

100g cream cheese.

50ml cream.

3 drops truffle oil.

1 pcs pumpernickel.

20g sugar.

1 egg.

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HEALTHY LIVING

Benefits of

CHEESE Since you probably know enough about the origins now, here are some of its benefits.

It helps strengthen bones and cartilages with its calcium content.

It’s rich in vitamin B, which helps your body absorb and distribute calcium.

Vitamin B is also beneficial for those with high blood pressure. On top of that, it’s great for maintaining supple, healthy, and glowing skin.

Conjugated Linoleic Acid and Sphingolipids in cheese help prevent cancer.

Osteoporosis can be treated with protein, calcium, and a high intake of vitamins and minerals. All three of these things are found abundantly in cheese.

Cheese is great for your teeth! It has been shown to reduce plaque and to stimulate saliva which helps to keep the mouth clean.

Athletes who want to bulk up or those who are aging and are getting dangerously thin, perhaps cheese is the solution.

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