Sheesh! More Quiche!

Today's post is all about quiche. In my childhood home quiche was our traditional Christmas morning breakfast. I think largely because preparation was simple, (likely done the night before) and once in the oven my mother didn't have to babysit it much and we could enjoy opening gifts as a family.

It wasn't until I started this blog that I attempted to make a quiche myself. It came about from wanting to branch out from omelettes.  Today is not my first attempt at quiche, but probably my third or so. I don't really know why I didn't blog about it the other times but now's the time as I look out the window at the snow covered ground this very Canadian May long weekend.

Pecorino Fresco

Pecorino Fresco is the second of our cheeses this month. It is an Italian cheese made from sheep's milk.  Forget suspense this time, I'll just tell you that the wife and I adored this cheese. It has a nice bite, sharper than the Emmentaler. The texture was smooth and slightly creamy with a fresh zing.

This cheese would be great on pasta, with eggs, really anything you want to do with cheese.  Sometimes we have bits of cheese hang around for a long while after our initial tastes but not this fellow. Pecorino Fresco is a delicious Italian cheese from Sardinia that didn't last long in our fridge.

Highly Recommended.

Allmikas Bavarian Emmentaler

Allmikas Bavarian Emmentaler is made by a farmer's collective that has the exacting standards you'd expect from Germans. Regular readers have heard me rave about gruyère but will this variation on a different type of Swiss classic tantalize my taste buds? Find out after the jump.

Ivanhoe Horseradish Cheddar

Ivanhoe Horseradish Cheddar is a cheese I've tried before but ate all of it before I blogged about it. So here's round two with this unique cheese.

Zerto Asiago

Asiago is a great cheese with a flavour similar to parmesan.  This particular version comes from the United States but the variety is named after a small town in Northern Italy. 

Zerto Asiago is a semi-hard cheese with a crumbly texture and a salty, tangy flavour.  There's a hint of nuttiness and definitely a parmesan-like taste.  I think we used this cheese in a salad but I haven't played around with it much beyond that.  It tastes great though and would make a great addition to any pasta dish.  

Highly Recommended.

Vital Stats:
Moisture 35%
M.F. 30%

For more info follow the link: http://www.finica.com/productsDetail.php?Asiago-Pre-Cut-Wedges-58#section3

Ilchester Applewood Smoke-flavoured Cheddar

In a previous post I raved about Balderson's double smoked cheddar, today I'm going to try another smoked cheddar from England and see how they compare.

Sylvan Star Cayenne with Green Peppercorn

The second of the Sylvan Star cheeses I bought is a bit "fancier" with the addition of cayenne pepper flakes and green peppercorns. Does this addition compromise the integrity of the cheese? Or does it manage to enhance the already great taste of the gouda? Let's find out.

Sila al Peperoncino

I am really not great at blogging in a timely manner. Good thing I never set out to keep a schedule here or I'd be failing miserably.  Today I'm going to finally complete my reviews of March's Cheese of the Month with Sila al Peperoncino.

Grilled Cheese Month: Classic Grilled Cheese with Cayenne and Green Peppercorn Gouda

Sylvan Star Cheese makes a return appearance in this final, only-slightly-late entry to Grilled Cheese Month.  This time I opted for simple, straightforward, bare-bones grilled cheese relying instead on the cheese itself for a twist.