Blue cheese is a real delight for mold cheese lovers who enjoy deep flavors.
The spicy taste, the unique texture and the subtle saltiness make it so special, and it seems that these are just some of the reasons that have made it so popular in recent years among Israelis.
Whether you add it to a salad, combine it in a dip or a delicious pastry, blue cheese adds depth and a unique flavor to any dish.
Bat Tnuva recently launched in COLLECTION-, the company's special cheese brand, a blue cheese with mold imported from a specialized producer in Spain.
The cheese has a powerful and strong taste, which is suitable for a wide variety of dishes and cheese platters alongside wine.
"The blue cheese was launched last Shavuot holiday in a limited edition, and due to the success and demand it is returning as a regular product of the brand," said Sharon Shoveli, manager of the special cheeses department at Tnuva.
"Tnuva has been leading the special cheese category for years, with special cheeses such as Roquefort, Camembert and Kashkabal that are produced in Israel at Tnuva dairies. In recent years there has been an increase in demand for special cheeses in Israel, the variety has expanded, especially the blue cheese segment, which is why we decided on the move."
In honor of the launch of Tnuva's new blue cheese, we brought you two perfect recipes that highlight the deep flavor of the blue cheese.
Beetroot and blue cheese buns (Photo: Daniel Schechter Design: Naa Kenrick)
Ingredients
for the dough
½ cup flour
2 tablespoons of dry yeast
2 tablespoons of sugar
¾ lukewarm buckwheat
50 grams of soft butter
1 teaspoon of salt
1 unit whipping cream 38%
to fill
250 grams of Canaan cheese
4 tablespoons whipping cream 38%
2 cups of fresh photetimine
1 teaspoon of salt
½ teaspoon ground black pepper
3 units of boiled beets, peeled and thinly sliced
1 package crumbled "COLLECTION" blue cheese
for coating
beaten egg yolk with 2 tablespoons of milk
For the conversion table click here >
Preparation
How do you make beet and blue cheese buns?
1. The dough: put flour, yeast and sugar in a mixing bowl and mix by hand.
Make a hole with a spoon, place the rest of the dough ingredients in it, assemble the kneading hook and mix for about 6 minutes, until a uniform dough is obtained.
2 Transfer the dough to a greased bowl, cover with a plastic bag and leave in a warm place for about 45 minutes.
3 Put the Canaan cheese, cream, thyme, salt and black pepper in a bowl and mix to a uniform paste.
4 Transfer the dough to a floured work surface and divide into - roll each portion into a 20x30 cm rectangular sheet and 1 cm thick.
5 Spread 1/4 of the cheese mixture on half of each dough rectangle, along the 30 cm side, sprinkle 1/4 of the blue cheese and place 1/4 of the beetroot slices.
6 Fold the half without the filling over the half with the filling.
With the help of a pizza roller, cut the resulting rectangle of dough into strips 10 cm wide. With the help of the roller, cut each strip into 3 strips (that is, 2 cuts) but not all the way, so that on one side the three strips are connected.
7 Braid a loose braid and roll from the open side of the braid to the closed side so that a braided ball is formed.
8 Place the buns in the pan at a distance of 4-5 cm from each other with the seam side facing the pan and brush with beaten egg yolk.
9 Leave the pan to rise for about 20 minutes and heat the oven to 180 degrees.
Bake for about 30 minutes until golden and serve.
Colorful carrot and blue cheese tart (photo: Daniel Schechter, design: Naa Kenrick)
Ingredients
½ package butter puff pastry thawed according to the instructions on the package
to shreds
4 tablespoons of olive oil
1 crushed garlic
1 tablespoon brown sugar
5 colorful carrots, peeled and halved lengthwise
to fill
1 cup cooking oil 15%
2 units eggs L
2 tablespoons of self-raising flour
1 package crumbled "COLLECTION" blue cheese
1 tablespoon fresh leaves thyme
1 teaspoon ground black pepper
Cortegoz Muscat
1 teaspoon of salt
100 grams parmesan flakes
for yogurt sauce
¼ 1 cup goat yogurt
½ teaspoon of salt
1 tablespoon grated lemon peel
1 tablespoon olive oil
½ teaspoon ground chili
For the conversion table click here >
Preparation
How do you make a colorful carrot and blue cheese tart?
1 Heat an oven to 180 degrees and line an oven tray with baking paper.
2 Mix olive oil, garlic and brown sugar in a bowl, add the carrots and mix until they are coated with the seasoned oil.
3 Transfer the carrots to the pan with their cut side down, cover with additional baking paper and bake for about 20 minutes until they soften.
4 Lower the oven heat to 170 degrees.
5 Grease a round pan and line its bottom and edges, up to a height of 3 cm, with dough. Remove excess dough.
6 Put the filling ingredients in a bowl and beat to a uniform batter.
7 Pour the filling into the mold on the dough and place the carrots densely on the filling with their cut side down.
8 Bake for about 30 minutes until the dough is golden and dry and the filling stabilizes.
9 Mix the yogurt sauce ingredients in a bowl.
10 Sprinkle thyme leaves on the tart and serve hot, with the spiced yogurt.
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