It's Oscar time! Are you rooting for Sandra Bullock in "The Blind Side," or "Avatar" for best picture or Jeff Bridges for "Crazy Heart," the discussion of who is going to win always seems to spark debate amongst all the movie buffs out there...Now, if I had seen all of the movies up for best picture, I thought it would be a fun experiment to imagine what cheese would embody each movie and its nuances. Too bad for you all, I have not seen all of the Best Picture nominees making that experiment a little tough. So I thought instead, I would provide you all with a recipe for a decadent hors d'oeuvres that you can serve your guests.
Now on to my Oscar hors d'oeuvres (I apologize ladies and gents, this is definitely not the budget route!) :
Depending on how many people you will be having over, I recommend going to Grandaisy bakery and purchasing one of their bianca con pecorino pizzas that is long and thin and can be cut into eight pieces. This baby is a simple flatbread foccacia baked with a thirteen month old Sardinian pecorino folded into the dough. We are going to have three different toppings to your bianca con pecorino so in your mind, not in reality, separate the pizza into three sections, each to have a different truffle cheese made with a different milk on it:
Part 1: Cow's Milk Truffle Cheese: Sottocenere - This is a pasteurized cow's milk cheese from the Veneto, aged for three months. The cheese has decadent pieces of truffle interspersed within it, but the kicker is the fact that it is rubbed in ash (sottocenere means underneath the ashes) and some awesome ground spices like nutmeg, coriander, cloves, fennel, etc. Needless to say what you get is quite the unique mouthful with a wide variety of flavors, this is not necessarily a beginner's cheese, but is outstanding if you want to try something completely different from anything you've had before!
Part 2: Sheep's Milk Truffle Cheese: Pecorino Tartufello - A raw sheep's milk cheese from Tuscany, only aged for about seventy days, this is truly a young cheese! The large quantities of truffle mixed with the sweet, gooey-ness of a young pecorino are outstanding. This cheese unlike its previous counterpart, is definitely an ode to the truffle!
Part 3: Goat's Milk Truffle Cheese: Truffle Tremor - The only American cheese we are utilizing here, this cheese is made by one of the American goat's cheese pioneers, Mary Keehn. Keehn is famous for her Humboldt Fog, a delish goat's cheese with a bloomy rind aged for about three months with an ashen layer directly in the center of the cheese. Her Truffle Tremor basically is her Humboldt Fog without the ashen central layer but with black truffles instead interspersed throughout the wheel. What you get is the chalky awesomeness of a wonderful goat cheese mixed with the luxury of the black truffles. A winner if you ask me!
So now that you have topped each third of your bianca with a truffle cheese, bake the whole thing in the oven till the cheese starts to melt! Then serve with some nice bubbly and enjoy the Oscars!
On a side note, if you aren't feeling like breaking the bank on this decadent hors d'oeuvres, grab your favorite cheese and put that on top of the bianca and then top with a drizzle of truffle oil, only $6.99 at Fairway!
I hope you all enjoy! I apologize that this post was fashionably late, but better late than never right?
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