Gourmets On Wheels.
Cheese & Charcuterie from
all over the world.
all over the world.
Please enjoy our cheese & charcuterie recipes.
See our Platters, Beemster Cheese & Crottin Mushroom Fondue Recipes.
Feel free to send us your recipes if you want them published here.
See our Platters, Beemster Cheese & Crottin Mushroom Fondue Recipes.
Feel free to send us your recipes if you want them published here.
As the Holiday Season is approaching fast we thought you may like to see some ideas on how to put a nice cheese and charcuterie platter together.
Here are a few platter options.
Sweet Wine such as Sauternes & Auslese Riesling.
- Haystack Snow drop goat brie, Colorado.
- Cabrales Picon, Valdeon (Blue wrapped in leaf) Spain.
- Roaring Forties Blue (Creamy blue) Australia.
- Asian Pears.
- Organic mini toast.
Red Wine - Cabernet. Beer - Strong ale such as Maudite.
- 5+ years extremely aged Gouda from grassfed cows, Holland.
- Manchego - Sheeps milk, Spain.
- Serena - Three Sisters. farmstead aged cloth wrapped from California.
- Fra' Mani Salametti Picante from California.
- Castelvetrano olives from Sicily.
White Wine - Chardonnay or Beer - Siera Nevada Pale Ale.
- Brillat Savarin - Cheeses answer to icecream. From France.
- Paski Sir aged sheep milk cheese from Pag, Crioatia.
- Crottin Redwood Hill (Goat, california)
- Hirshberger washed rind Bavarian mountain cheese. grassy, pungent. Germany.
- Marcona Almonds, Spain.
- French mini toast.
Port Wine or a nice Stout or Porter.
- Parmagiano Reggiano
- Paski Sir aged sheep milk cheese. From Pag, Croatia.
- Grevenbroecker blue, Raw cow milk blue cheese from Belgium
- Idiazabal smoked raw sheep milk from the Basque region in Spain.
- Dalmatia Fig Spread.
- Our Hot Sopressata Salami with French Cornichons (baby pickles)
Order by e-mail, phone or see us at our Farmers Markets.
We can create platters for all your needs.
Always store your cheese in the refrigerator, never in a Ziploc bag or airtight container.
Wrap your cheese in traditional Cheese paper. Available Now.
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Here
is my favorite recipe for Beemster Cheeses (Classic, X.O., Vlas Kaas & Masters
Choice) Four fantastic Dutch farmstead aged Gouda's available from us.
An excellent fish dish for 4.
Serve this with panfried potatoes and bacon or Tagliatelle or spinach & garlic.
An excellent fish dish for 4.
- 1.35lb white fish (three or four kinds)
- 15oz Grated Beemster Classic or X.O., Vlas Kaas or Masters Choice. (Available at Gourmets On Wheels)
- 5oz Whole Milk
- 1 teaspoon Coleman's Mustard (Available at Gourmets On Wheels)
- 0,5 bunch dill or chervil
- Salt & Pepper
Cut the various fish into chunks (not too big not too small) keep them all about the same size.
Poach the fish for about 7 minutes. Try not to bring the water to a boil.
Drain the fish and put into a skillet.
Poach the fish for about 7 minutes. Try not to bring the water to a boil.
Drain the fish and put into a skillet.
Warm the milk and slowly mix in most of the grated cheese (keep enough to garnish.)
until it is al mixed in and a smooth sauce is created.
Pour
the sauce over the fish and warm this in a pre-heated oven (300 F).
Garnish the dish with the remainder of the cheese and the dill or
chervil.
Serve this with panfried potatoes and bacon or Tagliatelle or spinach & garlic.
Panfried potatoes are the typical Dutch side dish.
Boil the potatoes, cool them in the refrigerator. Slice them and fry them in vegetable oil. Serve with the bacon.
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Redwood Hill Crottin - Goat Cheese and Mushroom Fondue.
Assemble:
4 tablespoons olive oil
2 garlic cloves, minced
1/4 pound button mushrooms, sliced
1/2 pound chanterelle mushrooms, sliced
1/4 pound shiitake mushrooms, sliced
2 tablespoons fresh herbs, chopped (thyme, parsley, sage)
salt and pepper
1/4 cup white wine
1 teaspoon cornstarch
2 cups hard goat cheese like Redwood Hills Sharp Goat Milk Cheddar of Smoked Goat
Cheddar, grated
In a large saucepan, heat oil over medium heat. Add garlic, mushrooms, herbs, salt and pepper. Cook about 8 minutes, or until mushrooms are tender. Set aside.
In a stainless steel pan, combine wine and cornstarch and bring to a simmer. Reduce heat. Add cheese and stir until smooth.
Remove from heat and add mushroom mixture, stirring until well incorporated. Serve in a fondue pot accompanied by cut-up vegetables or fruit, grilled eggplant slices, or day-old bread, cut in cubes.
Adapted from Sondra Bernstein, the Girl and the Fig Restaurant Glen Ellen, California. Yields four appetizer servings.
Redwood Hill Crottin - Goat Cheese and Mushroom Fondue.
Assemble:
4 tablespoons olive oil
2 garlic cloves, minced
1/4 pound button mushrooms, sliced
1/2 pound chanterelle mushrooms, sliced
1/4 pound shiitake mushrooms, sliced
2 tablespoons fresh herbs, chopped (thyme, parsley, sage)
salt and pepper
1/4 cup white wine
1 teaspoon cornstarch
2 cups hard goat cheese like Redwood Hills Sharp Goat Milk Cheddar of Smoked Goat
Cheddar, grated
In a large saucepan, heat oil over medium heat. Add garlic, mushrooms, herbs, salt and pepper. Cook about 8 minutes, or until mushrooms are tender. Set aside.
In a stainless steel pan, combine wine and cornstarch and bring to a simmer. Reduce heat. Add cheese and stir until smooth.
Remove from heat and add mushroom mixture, stirring until well incorporated. Serve in a fondue pot accompanied by cut-up vegetables or fruit, grilled eggplant slices, or day-old bread, cut in cubes.
Adapted from Sondra Bernstein, the Girl and the Fig Restaurant Glen Ellen, California. Yields four appetizer servings.
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