Wednesday, April 1, 2015

Grilled Käserei Champignon Rougette Cheese and Hearts of Romaine with White Marsala Porcini Vinaigrette

     Käserei Champignon Rougette Grill Meister Cheese 
     Käserei Champignon is a great cheese company in Bavaria.  Käserei Champignon has created many new cheese varieties in the last few decades that are highly renowned by connoisseurs.  I have featured some of the Bavarian Käserei Champignon products in the past and each cheese variety is a refined modern classic.

     Käserei Champignon Rougette is a double cream soft cheese.  This fine Austrian style cheese is called Rougette or Bavarian Red, because this cheese is made by smearing the rind with Bacteria Linens, which is also called Red Bacteria.
     Bacteria Linens softens the proteins and lipids in Rougette cheese and gives it a rich texture that is similar to Brie or Camembert.  The Austrian Rougette flavor is somewhat like the aforementioned cheese, yet the flavor is a little bit more complex.  The color of the Rougette rind retains a slight reddish tint after the curing process is completed.

     Red Bacteria linens is used to make many aromatic cheese products and the most infamous is Limburger, which happens to be quite potent smelling.  Depending on environmental conditions, Bacteria Linens smeared cheese can be mild or strong tasting.  Käserei Champignon takes great care in maintaining exact environmental conditions that produce an authentic mild savory Austrian Rougette flavor.

     Käserei Champignon produces a few varieties of Rougette.  One is called Rougette Bavarian Red and it is for slicing and serving at room temperature.  The other is called Rougette Grill Meister (Rougette Grill Master).
     The rind on Rougette Grill Meister is designed to be durable, so it can be baked, grilled or chargrilled.  As one can see in the photos above, the rind does endure hot grilling temperatures.  Grilled Rougette has a rustic caramelized rind aroma with very soft oozing soft cheese inside.
     The more this cheese is heated, the softer the cheese will be.  There is a middle ground point where the soft texture is perfect and overheating should be avoided.

      Käserei Champignon Rougette Grill Meister Cheese is definitely unique.  Rougette Gill Meister is a very easy cheese to grill.  A novice cook will have no problem handling this task.  Käserei Champignon Rougette Grill Meister Cheese is very easy to recommend.

     Rougette Grill Meister Cheese Presented As An Italian Style Salad!  
     Rougette Grill Meister is perfect for a chilly day in spring or autumn.  As a choice for a fall season or winter salad creation, the warmth and flavor of Rougette Grill Meister will certainly please guests.  Today's modern Italian style salad recipe offers a combination of savory and naturally sweet flavors, that compliment the featured Käserei Champignon Rougette Grill Meister Cheese.

     The vinaigrette made with a reduction of White Marsala Wine, which attains a unique classic Sicilian agra dolce (sweet sour) flavor when vinegar and lemon juice are added.  Good olive oil is essential for this type of vinaigrette.  Shallot, garlic, fresh basil, parsley and peperoni (roasted red bell pepper) adds classic Italian vinaigrette flavors.
     Minced porcini mushroom gives the vinaigrette a rich savory flavor that is perfect for a chilly day and the rich tasting mushroom compliments the Rougette Cheese.  A White Marsala Porcini Vinaigrette really must be made a la minute (made to order) and served warm, so the intense flavors are at an aromatic peak.  A warm vinaigrette is also much more appealing than cold salad dressing on a chilly day.

     *This entire recipe yields 1 serving!  

     Warm Bianco Marsala Porcini Vinaigrette:
     This recipe yields 1 generous portion! 
     Light golden color California Marsala is okay for this recipe.  About 3/4 cup of Italian Ambra Marsala or Oro Marsala is better.
     Step 1:  Soak 3 to 4 thin slices of Dried Porcini Mushroom (enough for 1 tablespoon to 1 1/2 tablespoons of reconstituted minced porcini) in 1/3 cup of water in a refrigerator, till the porcini becomes soft.
     Remove the porcini from the liquid and save the soaking liquid for later in the recipe.
     Mince the porcini and set it aside.
     Step 2:  Heat a small stainless steel sauce pot over medium low heat.
     Add 1 tablespoon of olive oil.
     Add 2 cloves of minced garlic.
     Add 1 teaspoon of minced shallot.
     Gently sauté till the shallots turn clear in color.
     Step 3:  Add the reserved minced porcini.
     Briefly sauté till the mushrooms start to become aromatic.
     Step 4:  Add the reserved mushroom soaking liquid.
     Simmer and reduce, till the liquid is almost evaporated.
     Step 5:  Add 1 cup of White Marsala.
     Add 1 tablespoon of small diced roasted red bell pepper.
     Add 1 1/2 teaspoons of white wine vinegar.
     Add 1 tablespoon of pomace olive oil.
     Add 1 tablespoon of virgin olive oil.
     Add Kosher Salt and white pepper.
     Add 1 teaspoon of lemon juice.
     Step 6:  Reduce the temperature to low heat.
     Gently simmer and reduce, till the total volume is slightly more than 2 1/2 ounces. (a little more than 1/3 cup)
     Step 7:  Add 1 tablespoon of minced curly leaf parsley.
     Add 1/2 tablespoon of minced fresh basil leaves.
     Remove the pan from the heat and keep the vinaigrette warm on a stove top.

     Grilled Käserei Champignon Rougette Grill Meister Cheese:
     Heat a cast iron ribbed griddle or chargrill to a medium/medium hot temperature.
     Grill a Käserei Champignon Rougette Grill Meister cheese wheel on both sides till grill marks appear.  Grill till the cheese inside the rind becomes warm and soft.  Try to create crosscheck grill marks.
     Keep the grilled Käserei Champignon Rougette Grill Meister Cheese warm on a stove top.
     Grilled Käserei Champignon Rougette Cheese and Hearts of Romaine with White Marsala Porcini Vinaigrette:
     Step 1:  Arrange 3 narrow romaine lettuce wedges in a shallow wide brim bowl, so the stalk ends meet and the leaf ends fan out from center.
     Step 2:  Place the wheel of Grilled Käserei Champignon Rougette Grill Meister Cheese on top of the romaine wedges near the stalk end.
     Place a small mound of thin roasted red bell pepper strips at the base of the romaine stalk ends.
     Step 3:  Spoon a generous amount of the Warm White Marsala Porcini Vinaigrette over the center of each romaine wedge and in the bowl around the lettuce.
     Place a lemon curl garnish on the cheese wheel.

     Voila!  There is no shortage of comfortable warmth and flavor in today's salad!

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