Phew, finally all caught up, hopefully going to have a better week this week in terms of being on top of my musings. How it's time for Marriage Mondays again, I'm not exactly sure, but it seems to be the case! Wow, right?
For today's Marriage Mondays, I thought I would choose one of my favorite carbs -- orzo! Resembling a mixture between an over-sized grain of rice and a skinny-mini pine nut, this pasta is typically found in salads, stews, soups, or baked into casseroles, this is a very delicate and not overly carb-y pasta, good for summer nights yet also baked and warm for cold winter afternoons....
You must be thinking, why is she talking about a pasta shape here, doesn't any cheese go with pasta since pasta is somewhat of a blank canvas...well I don't think so, I think that certain cheeses work excellently with certain shapes of pasta because not only do they coat the pasta successfully but they accentuate the pasta's shape and contours and turn a blank canvas into a beautifully painted landscape.
If you ask me, each pasta shape has a particular cheese that suits it perfectly...well let's get going here with this week's three contestants:
1. Cowgirl Creamery's Red Hawk: Hailing from out west, this triple cream cow's milk cheese is a mouthful in all the right ways. Washed in brine and aged for four weeks, this is a cheese with personality, it certainly does not go lightly into the night. Sunset orange in color, this cheese sure is show-stopping and award-winning-- full of farmy, barnyardy, creamy, salty, gooey and tangy notes, this is a cheese that will make a meal. But the question remains, will it make our meal with Orzo?
2. Consider Bardwell Farm's Manchester: Hailing from the great cheesemaking state of Vermont, this a firm aged goat's milk tomme. Named after the town that is situated at the base of the Green Mountains, this is a cheese that certainly is a little rough around the edges, certainly not manicured for the urban environment... Earthy, grassy, nutty, this is a cheese that adds a unique and loving note to the goat tomme style, but will this cheese be the appropriate song and dance for our beloved Orzo??
3. Manouri: The only international contestant, this Greek cheese is deceiving -- in color, it resembles a young, fresh goat cheese, but in reality it is the leftover feta-making whey. Aged for two to four months, this pasteurized sheep milk beauty is somewhat akin to the Italian manner of making Ricotta, yet the product here is clean, fresh, milky yet dense, silky smooth, luscious yet firm cheese. Ripe with contradictions, this is an extremely satisfying and simple yet full flavored cheese that would make any palette happy. But is it the match for Orzo??
Stay tuned to find out the results tomorrow folks, sleep well.
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