Find New Thrills From The Hills

So you might be asking yourself, why Alpine cheeses or what is an Alpine cheese (because yes it is more than Swiss cheese, and that Swiss cheese is really Emmental). So, to get you ready for the next two weeks of cheese, here is your preview of all things Alpine.


These cheeses from multiple European countries including Austria, Germany, Switzerland, Italy, and France evolved from the necessity to produce cheeses for the entire year during the spring and summer seasons. They are typically cow’s milk cheeses with an overarching flavor profile that is nutty with underlying sweetness. Alpine cheeses are crowd-pleasing and versatile. They're perfect on a platter and exceptional melters, more to come on that.
 
The most well known of this style of cheese making are Emmental and Gruyere.  Emmental was one of the first cheeses from Switzerland imported into the USA, so it will be forever known as “Swiss cheese.”  In recent years, cheesemakers in Switzerland have begun to experiment with cheeses beyond classic styles and are creating their own cheeses, like my personal favorite Ch√§llerhocker.

The key components:
  • Cows – Alpine cows feed on fresh grass in the spring and summer along the sides of mountains heading to higher elevations as the grass comes back to life and local hay in the fall and winter. The small herds, of 10-30 cows, are cared for like pets, with barns attached to the cheesemakers home in many cases. Also, often the cows horns are left entact, which legend says leads to better milk.
  • Mountains – The mountainous terrain is what drove the need to make BIG cheeses which are easier to move up and down the mountain and would last the winter when cheese making slows or stops.
  • Grass – The Alpine grass is full of herbs and flowers, and it is well maintained through rotational grazing and haymaking.

During the festival we will be offering Alpine cheeses from France, Italy and Switzerland, as well as a selection of Alpine style cheeses made in Wisconsin and Vermont.

How to serve Alpine cheese:

Cuisine � la Bi�re

Marc Stroobandt, Master Beer Sommelier and Belgian Beer Ambassador notes, "Rather than cover up the taste of a cheese, Belgian beers open it up bringing out the perfect balance of gorgeous flavors."

Below are a few ideas for cheese pairings with the well-balanced malty, hoppy flavors of Belgian classic, Stella Artois:

Cheddar: Stella Artois' crisp hoppiness will cut through the richness of the cheese and bring out gorgeous flavors of the Cheddar. The soft salty flavors of the cheese and the sweet maltiness of the beer balance with the hoppy rich flavors.
Similar cheeses: Gruyère and Gouda

Pepper Gouda: Stella will first cleanse your palate to the point you think everything is washed away but the spicy flavors will return, without the fieriness, leaving a great balance of cheese, spices, and beer.
Similar cheese: Pepper Jack

Melted Mozzarella: Stella Artois stands up brilliantly with melted cheese, so pizza, pasta, croque monsieur or Belgian cheese croquettes are all great combinations. The beer brings out the rich, creamy textures and saltier flavors, then does a great job cleansing your palate.
Similar cheeses: Provolone and Parmesan

Stella Artois is also on sale through tomorrow, September 30th, so now is is the perfect time to break out your cheese board and taste for yourself.

Image courtesy of Stella Artois

Simple Substitution

Ingredients

For the cake
4 ounces butter at room temperature
8 ounces sugar
2 eggs
2 teaspoons grated orange zest
1 teaspoon baking soda
2 ounces buttermilk milk
5 1/3 ounces The Greek Gods® Honey Greek-Style Yogurt (2/3 cup)
16 ounces flour
8 ounces chopped dates
4 ounces chopped walnuts
2 ounces flour
 
For the glaze
Juice of 1 orange
1 teaspoon orange zest
4 ounces powdered sugar

Directions
For the cake
Beat butter, sugar, eggs and orange zest together. Dissolve baking soda in buttermilk, add The Greek Gods® honey yogurt and flour.
Mix dates and walnuts with the 1/4 cup of flour and stir into the batter.
Bake in a well-greased 9×9 pan at 375 degrees Fahrenheit for 30 to 35 minutes.

For the glaze
In a small bowl combine all ingredients. When cake is done and still hot pour the glaze over the top

And for your other cooking adventures, here is a reference on converting from cups to ounces:

1 cup = 8 ounces
3/4 cup = 6 ounces
2/3 cup = 5 1/3 ounces
1/2 cup = 4 ounces
1/3 cup = 2 2/3 ounces
1/4 cup = 2 ounces

Photo courtesy of The Greek Gods® 

Simple Substitution

Ingredients

For the cake
4 ounces butter at room temperature
8 ounces sugar
2 eggs
2 teaspoons grated orange zest
1 teaspoon baking soda
2 ounces buttermilk milk
5 1/3 ounces The Greek Gods® Honey Greek-Style Yogurt (2/3 cup)
16 ounces flour
8 ounces chopped dates
4 ounces chopped walnuts
2 ounces flour
 
For the glaze
Juice of 1 orange
1 teaspoon orange zest
4 ounces powdered sugar

Directions
For the cake
Beat butter, sugar, eggs and orange zest together. Dissolve baking soda in buttermilk, add The Greek Gods® honey yogurt and flour.
Mix dates and walnuts with the 1/4 cup of flour and stir into the batter.
Bake in a well-greased 9×9 pan at 375 degrees Fahrenheit for 30 to 35 minutes.

For the glaze
In a small bowl combine all ingredients. When cake is done and still hot pour the glaze over the top

And for your other cooking adventures, here is a reference on converting from cups to ounces:

1 cup = 8 ounces
3/4 cup = 6 ounces
2/3 cup = 5 1/3 ounces
1/2 cup = 4 ounces
1/3 cup = 2 2/3 ounces
1/4 cup = 2 ounces

Photo courtesy of The Greek Gods® 

Get Your Chalice Ready

The classic Belgian Pouring Ritual, is a nine-step, tim-honored tradition that exemplifies the country's gold standard of beer service. 

prep

The Chill
  – Stella should be served between 36 and 38° F 

The Purification
 – A cold-water bath to chill the chalice and sustain the head of the pour.
The Unveiling
 – The first drops are sacrificed, a small price to ensure the freshest taste.
The Liquid Alchemy
 – The chalice is held at a 45-degrees for the perfect combination of foam and liquid. 
The Crown
 – Gracefully straightening the chalice, a perfect head is formed, sealing in the freshness. 
The Beheading
 – A skimmer trims the head at a 45º angle, removing the large, loose bubbles.
The Judgement
 – Three centimeters of foam, no more and no less.
The Cleansing
 – A final dip in cold water for a brilliant chalice and stunning presentation. 
The Bestowal
 – A moment to assure and admire a perfectly served Stella Artois.

Get Your Chalice Ready

The classic Belgian Pouring Ritual, is a nine-step, tim-honored tradition that exemplifies the country's gold standard of beer service. 

prep

The Chill
  – Stella should be served between 36 and 38° F 

The Purification
 – A cold-water bath to chill the chalice and sustain the head of the pour.
The Unveiling
 – The first drops are sacrificed, a small price to ensure the freshest taste.
The Liquid Alchemy
 – The chalice is held at a 45-degrees for the perfect combination of foam and liquid. 
The Crown
 – Gracefully straightening the chalice, a perfect head is formed, sealing in the freshness. 
The Beheading
 – A skimmer trims the head at a 45º angle, removing the large, loose bubbles.
The Judgement
 – Three centimeters of foam, no more and no less.
The Cleansing
 – A final dip in cold water for a brilliant chalice and stunning presentation. 
The Bestowal
 – A moment to assure and admire a perfectly served Stella Artois.

Oldie, But A Goodie

We are really proud to say that products we sourced for the opening of the Austin North Lamar store are still on our shelves today, and the Roasted Raspberry Chipotle Sauce is a great example of finding delicious local products for our customers to discover. I describe the blend of raspberries and chipotle peppers, as smokey, sweet and spicy and love it as a marinade and grilling sauce for chicken and fish, but I think the first time I ever had the sauce was covering a piece of piece of cream cheese. It is the classic no-recipe needed Southern appetizer staple. Although if you are looking to really get cooking the Fischer & Wieser website has a slew of great recipes including:
Shrimp Tacos
Cherry Tomato and Feta Cheese Salad

And this is the week to try something new, because today, 9/18/14, through next Tuesday 9/23/14, the sauce is on sale, Buy One, Get One Free. Which means you save up to $7.48.

Lastly, if you are in Fredericksburg you can always stop by the historic Fischer & Wieser warehouse just a few blocks off Fredericksburg’s Main Street or for those wanting to step back in history, there’s always the picturesque Fischer & Wieser Das Peach Haus®. Still in its original location. 

Oldie, But A Goodie

We are really proud to say that products we sourced for the opening of the Austin North Lamar store are still on our shelves today, and the Roasted Raspberry Chipotle Sauce is a great example of finding delicious local products for our customers to discover. I describe the blend of raspberries and chipotle peppers, as smokey, sweet and spicy and love it as a marinade and grilling sauce for chicken and fish, but I think the first time I ever had the sauce was covering a piece of piece of cream cheese. It is the classic no-recipe needed Southern appetizer staple. Although if you are looking to really get cooking the Fischer & Wieser website has a slew of great recipes including:
Shrimp Tacos
Cherry Tomato and Feta Cheese Salad

And this is the week to try something new, because today, 9/18/14, through next Tuesday 9/23/14, the sauce is on sale, Buy One, Get One Free. Which means you save up to $7.48.

Lastly, if you are in Fredericksburg you can always stop by the historic Fischer & Wieser warehouse just a few blocks off Fredericksburg’s Main Street or for those wanting to step back in history, there’s always the picturesque Fischer & Wieser Das Peach Haus®. Still in its original location. 

Making the Central Market Anniversary Cookbook

We were very clear from the start that we wanted to cook the meals following the recipes exactly and then photograph them, so we rented a house and got cooking and prepping, just like you would do at your house. 

prep

We shot all the photographs for the book over four days, in Austin with a small team, for a project this size. Being in a home, with such a small group really gave the sense of getting ready for a dinner party. I'll be it a dinner party where you check on every detail twice. 

proscuitto

One of the main reasons our photographer, Jody Horton, choose the house he did was for the great natural light. The huge floor to ceiling windows were perfect to capture the food.

light
 
We shot the cover of the book last and the design idea was a play off of our 20th Anniversary logo, which uses food shapes to create the number 20. The team at Creative Suitcase worked tirelessly on the design of the book and we could not be happier with the final product. 

cover

Lastly, a huge thank you to all of the chefs, long-time customers, and Central Market Partners whose stories infused the book with the true spirit of Central Market and Texas Monthly Publishing for all their work to get this project finished.

Chefs: David Lebovitz, Peter Reinhart, Martin Yan, Annisa Helou, Anne Willan, Tre Wilcox, David Harap, Daniel Olivella, Jason Dady, Hiroko Shimbo, Linda Fox, Patrice Olivon, Grace Young, Sarah Fioroni, Paula Lambert, Francis Mallman, Nick Malgieri, George Geary, and Molly Stevens.

Customers: Cheryl Hamilton, Claudia Malaya, Debby Kalk, Grace Bishop, Judy Salmon, Kirk Wilhelmus, Kristina Carrillo-Bucaram, Lorna Peters Dressler, Madelyn Rosenbaum, Marni Hager, Michelle Clark, Michelle Zwicky, Nancy Beck, Olga Campbell, Pam Dunlap, Paul Boone, Penny Pannell, Sally Smolenski, Sandy Jones, Sandy and Kevin Henning, Sarabeth Smetzer, Sherry Wilson, Shirley Good, Sue Plaunt, Sue Worscheh, Taffy Delgado, Trish Williamson, Victor Valdez, and Mary Holian

Partners: Jesus Fernandez, Katelyn Nicholson, Hannah Smith, Michelle Rodarte, David Kiser, Karen Cassady, Lilo Strait, Cindy Haenel, and Vance Ely

Making the Central Market Anniversary Cookbook

We were very clear from the start that we wanted to cook the meals following the recipes exactly and then photograph them, so we rented a house and got cooking and prepping, just like you would do at your house. 

prep

We shot all the photographs for the book over four days, in Austin with a small team, for a project this size. Being in a home, with such a small group really gave the sense of getting ready for a dinner party. I'll be it a dinner party where you check on every detail twice. 

proscuitto

One of the main reasons our photographer, Jody Horton, choose the house he did was for the great natural light. The huge floor to ceiling windows were perfect to capture the food.

light
 
We shot the cover of the book last and the design idea was a play off of our 20th Anniversary logo, which uses food shapes to create the number 20. The team at Creative Suitcase worked tirelessly on the design of the book and we could not be happier with the final product. 

cover

Lastly, a huge thank you to all of the chefs, long-time customers, and Central Market Partners whose stories infused the book with the true spirit of Central Market and Texas Monthly Publishing for all their work to get this project finished.

Chefs: David Lebovitz, Peter Reinhart, Martin Yan, Annisa Helou, Anne Willan, Tre Wilcox, David Harap, Daniel Olivella, Jason Dady, Hiroko Shimbo, Linda Fox, Patrice Olivon, Grace Young, Sarah Fioroni, Paula Lambert, Francis Mallman, Nick Malgieri, George Geary, and Molly Stevens.

Customers: Cheryl Hamilton, Claudia Malaya, Debby Kalk, Grace Bishop, Judy Salmon, Kirk Wilhelmus, Kristina Carrillo-Bucaram, Lorna Peters Dressler, Madelyn Rosenbaum, Marni Hager, Michelle Clark, Michelle Zwicky, Nancy Beck, Olga Campbell, Pam Dunlap, Paul Boone, Penny Pannell, Sally Smolenski, Sandy Jones, Sandy and Kevin Henning, Sarabeth Smetzer, Sherry Wilson, Shirley Good, Sue Plaunt, Sue Worscheh, Taffy Delgado, Trish Williamson, Victor Valdez, and Mary Holian

Partners: Jesus Fernandez, Katelyn Nicholson, Hannah Smith, Michelle Rodarte, David Kiser, Karen Cassady, Lilo Strait, Cindy Haenel, and Vance Ely