Smokin'

I love smoked cheese and I have lots of selection here at C'est Cheese Please!  Of course there are the usual suspects - Applewood Smoked Cheddar from England and also Applewood Smoked Cheddar from Scotland but I also carry some fabulous cheese that I have custom smoked for C'est Cheese Please!  These include Gouda and Spiced Gouda, Ontario cheddar and the Red Hot Chili Pepper Cheddar as well as a low fat Mozzerella.  One of my person favs is the Smoked Spiced Gouda.  The gouda is spiced with cumin and that combined with the smokiness is in one word, yummy!  I really enjoy this melted on the fresh asparagus that is just hitting the local markets now.  I add some slices of toasted Asiago Pepper Bread ($4.99 a loaf) that I stock in the freezer along with my favorite red wine, Ripasso as my "Spring Has Sprung!" treat.

Try the smoked Red Hot Chili Pepper Cheddar melted on your nachos and the C'est Cheese Please Custom Smoked Cheddar is amazing on a bowl of chili.
I also stock a smoked blue cheese, Blue Haze.  This is a Québec blue cheese from the Abbaye Saint-Benoit-du-Lac (this is a link to a previous blog that I did on the cheeses made by the monks of the Abbaye) which is then smoked in Ontario using a blend of Ontario hardwood chips.  Burnt carmel notes on the outside contrasting with the creamy, piquant interior - great on your next hamburger or steak!

For something a little different, here is my recipe for Cheddar Biscuits - you could easily substitute the cheddar for Applewood Smoked Cheddar or the Smoked Red Hot Chili Pepper Cheddar.

Cheddar Biscuits

2 cups all-purpose flour

4 teaspoons baking powder

1 tablespoon sugar

1/2 teaspoon salt

1/2 cup shortening (cold)

3/4 cup shredded Cheddar Cheese

1 egg

2/3 cup of milk

In large mixing bowl, combine flour, baking powder, sugar and salt.  Cut in the shortening until the mixture resembles coarse crumbs.  Stir in the cheese.  In small bowl, beat together the egg and milk.  Add to the flour mixture mixing lightly until the mixture just comes together into a soft ball.  Turn out the dough onto a floured surface and knead gently 20 times.  Roll out the dough to a thickness of 1/2 an inch.  Cut with a floured round cutter approximately 2 inches in diameter.  Bake in a preheated 450 degree oven 8-10 minutes.  Will make approximately 2 1/2 dozen.

Bon Appétit!