Heather Steyn
About Heather Steyn
Posts by Heather Steyn:
- Asiago
- Asiago Recipes
- Canestrato
- Cheese Product Guides
- Cheese Recipes
- Cottage Cheese
- Feta
- Feta Recipes
- Fresh Spreadable Cheese
- Ground Lamb
- Halloumi
- Kabobs
- Lamb Info Guide
- Lamb Recipes
- Manchego
- Manchego Recipes
- Rack of Lamb
- Recipes
- Ricotta
- Shoulder Chops
- Tomme
- Tomme Recipes
Vegetarian Lasagna with Ricotta
Delicious lamb burgers stuffed with your favorite sheep cheese. Yum!
Guacamole, Quinoa Salad and Smoked Chicken Fajitas
The perfect outdoor meal for beautiful sunny days.
Garlic and Herb Butter Roast Lamb with Cider Gravy
The perfect outdoor meal for beautiful sunny days.
Grilled Lamb Chops with Warm Cauliflower and Quinoa Salad
The perfect outdoor meal for beautiful sunny days.
Thawing and Storing Lamb
The answer to that question lies in knowing what type of cheese you have. There are several types of cheeses and each has specific storage suggestions. We’ve listed many of them below.
Yep, Cheese Rind Is Edible!
Brine is basically salt water that is used for curing, cleaning, and aging cheeses of all varieties. The final salt content in aged cheeses is very low as it precipitates out over time, but certain cheeses maintain a very high salt content, like Feta Cheese.
Spiced Rack of Lamb with Citrus Salad
A delectable rack of lamb accompanied by a fresh fruit salad. Perfect for any occasion.
Asiago Chicken Pasta with Sun-Dried Tomatoes and Spinach
The perfect outdoor meal for beautiful sunny days.
What’s in a Brine?
Brine is basically salt water that is used for curing, cleaning, and aging cheeses of all varieties. The final salt content in aged cheeses is very low as it precipitates out over time, but certain cheeses maintain a very high salt content, like Feta Cheese.
How Do I Store My Cheese?
The answer to that question lies in knowing what type of cheese you have. There are several types of cheeses and each has specific storage suggestions. We’ve listed many of them below.
Feta
Today Feta is still Greece’s most popular cheese, and it is enjoyed around the world. Unfortunately, most Feta that is mass produced is made from cow’s milk, which has very little flavor and quite a different texture. True Feta should be produced from sheep’s milk, as it was in ancient times.
Halloumi-Style
At La Verde Oveja, our Asiago is a version closest to the original Asiago Pressato Italian cheese. We use 100% fresh sheep milk in this recipe with special cultures and a technique that includes time and patience allowing for a finished product with a firm, smooth, buttery flavor.
Canestrato
At La Verde Oveja, we age this cheese naturally, never using a wax covering. We carefully and lovingly tend to this cheese by wiping it down with brine and olive oil as it ages. The natural color development happens as the specific ripening of molds takes place and get rubbed back into the cheese.
Manchego
At La Verde Oveja, we age this cheese naturally, never using a wax covering. We carefully and lovingly tend to this cheese by wiping it down with brine and olive oil as it ages. The natural color development happens as the specific ripening of molds takes place and get rubbed back into the cheese.
Tomme
Tomme is an Alpine mountain style cheese traditionally made in Switzerland and France. It is known for being a cheese that is solely made on the same farm from which its milk is sourced. Tomme-style cheese has a circular round shape, earthy tan-gray-brown rind, and intensely nutty taste.
Andean Ash
At La Verde Oveja, our Asiago is a version closest to the original Asiago Pressato Italian cheese. We use 100% fresh sheep milk in this recipe with special cultures and a technique that includes time and patience allowing for a finished product with a firm, smooth, buttery flavor.
