Scrumptious recipe with a unique cheese

March 3, 2008 4:47:52 PM PST
Attention cheese lovers! The 2nd annual Artisan Cheese Festival is coming up this weekend in Petaluma! Artisan cheese-maker Cindy Callahan from Bellwether Farms and the executive chef from the Palace Hotel, Jesse Llapitan, were here to show us a delicious recipe featuring cheese.

Artisan Cheese Festival
Celebrates the art of cheese-making in America
March 7-10, 2008

California's Artisan Cheese Festival returns to the Sheraton Sonoma County, Petaluma, for four days of fun and unique opportunities to learn about cheese. In its second year, the nonprofit festival celebrates American artisan cheese-makers and their craft, highlighting those who hail from California and the Pacific Northwest. A series of lively educational seminars and tastings with award-winning cheese-makers and internationally renowned experts takes consumers on an exciting journey through the world of artisan cheese, introducing them along the way to all aspects of cheese tasting, buying, serving, and pairing. Festival organizers and participating cheese-makers conceived of the festival as a way to demystify artisan cheeses for consumers.


    Roasted Red and Golden Beets, Tempura Fried Carmody Cheese
    With Executive Chef Jesse Llapitan
      1 (each) Red Beet, Roasted
      1 (each) Golden Beet, Roasted
      4 oz. Carmody cheese
      1sheet Nori, Julienne
      1 cup Soda water
      1 each Egg
      ¼ tsp Baking soda
      ½ cup chive oil for garnish
      ½ cup saba vinegar for garnish

      For Tempura Fried Carmody Cheese

      1. Lightly beat egg, add soda and salt. Add 1 cup flour.
      2. Mix until just blended.
      3. Chop Nori into small pieces, add to batter, with a fork, stir only 1 or 2 times.
      4. Lightly dust Carmody cheese with corn starch
      5. Dip slices of Carmody cheese in batter and then deep dry at 425 degree fryer for 15 seconds until crisp.
      6. Arrange slices of beets on plate, place fried cheese in center of plate.
      7. Garnish with chive oil and saba vinegar.