Do You Love Cheese?

I was having a salad for lunch earlier with ricotta salata and I was kind of upset because I was really wishing I would have bought the feta cheese at whole foods. Anyhow, it inspired me to write a post about cheeses that make good substitutes for similar cheeses, or basically food recommendations based on your personal palate! 🙂

I am a big fan of feta cheese, but when I want something a little harder, milder, and less salty I normally opt for ricotta salata. Ricotta salata is a semi hard cheese that is a bit dry and crumbly.  It tastes like normal ricotta cheese but with added salt and a different texture. Just imagine someone drained all of the water out of ricotta, thats basically what ricotta salata is. Also, I love having paneer in Indian dishes. I feel paneer, feta, and ricotta salata all fall within a similar taste and texture category. Paneer is a very milky cheese an has the texture of a feta and mozzarella combination, leaning more towards the feta side.

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Buttery Crunchy Cheesy Twists

Yesterday my roommates and I were bored in our kitchen, so I decided to make puff pastry from scratch. Then my roommates prompted me to make baked cheese twists out of them! So for the puff pastry I used 1/2 stick of cold butter, cold water, and 1/3 cup of whole wheat pastry flour. I just started by cubing the butter into tiny little pieces and really just made crumbled cold butter. Once I finished chopping it, I put it back in the freezer so that it would remain cold. After about 8 minutes, I took it out and added the flour and used my knife to chop the butter and flour into each other… almost like making a crumble. So once it began coming together I added about 1 tablespoon of water just so it would come together. I rolled it into a ball and wrapped it and put it in the freezer for 20 minutes. I took it out, rolled it into one large rectangle, sprinkled sea salt, oregano, and fresh shavings of romano cheese on it and then folded it in half so the flavor would be embedded into the cracker. I re rolled it out and then sliced it into long strips, twisted them and shaved extra cheese ontop. I baked them in the oven at 425 degrees for 8 minutes. They came out as lovely, cheesy, crispy cracker twisty things! It was great. I’m hungry!

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