A specialty cheese shop opened its doors in Dallas last November, and I just now made my way over there. I have been reading great things on the internet about Scardello Artisan Cheese, and decided it was finally time for me to stop by the store and have someone cut the cheese for me (insert immature giggles here!)
Scardello Artisan Cheese
3511 Oak Lawn Avenue
Dallas, TX 75219
214-219-1300
I walked into the store and was a bit overwhelmed by all the cheese, but I have a feeling that happens often. The guy helping me explained how the cheese was arranged in the case, told us some of his favorites, and we began to sample right away. The store had a great selection and I plan on going back in the future.
I came home with four cheeses, here they are below.
(Enlarge each picture for the proper description & some pics I took!)
Rogue River Blue Cheese is so delicious and creamy. This cheese is somewhat mild (in my opinion) and not as intense as other blue cheeses. This cheese won the American Cheese Society Cheese of the Year. Perfect afternoon snack with mission figs.
Sainte Maure Goat Cheese, is so soft and tangy. I have never had goat cheese that looked and tasted like the Sainte Maure. The layer of ash gives it such a memorable appearance but it’s the tangy flavor that makes the cheese so unique.
Gruyere, one of my all time favorite cheeses. This was the first cheese I tried in culinary school, and I remember taking a small bite and savoring the flavor. At that moment I knew cheese was more than just processed yellow stuff. Gruyere is a great beginner cheese and a great addition to any cheese display.
and the last cheese I purchased, Zamorano. This is a delicious hard cheese that has a nutty flavor. This cheese was especially great with with torn off pieces of the edible cheese board.
Flaky Puff Pastry Cheese Board
1 sheet Puff Pastry, thawed
1 Egg
1 tsp Fresh Thyme, chopped
1 tsp Fresh Rosemary, chopped
preheat oven to 400 degrees
1. Thaw and unfold the puff pastry, place on a floured work surface.
2. Using a lattice pie dough cutter (or a knife) trim a half inch off each edge.
3. Whisk the egg and brush on top of whole sheet of puff pastry. Place the cut strips back on the edges of the sheet of puff pastry. Brush edges with egg wash also.
4. Sprinkle the fresh thyme and rosemary evenly. Using a fork, poke holes in the puff pastry in rows. Make sure the fork completely pierces the puff pastry.
5. Bake for 15 minutes, then cool for at least 10 minutes before using.
