How To make Double Cheese Wheel
1 lb Cheese; *
3 oz Cream Cheese; Softened, 1 pk
1/4 c Marinated Artichoke Hearts**
1/4 c Pine Nuts; Toasted, 1 oz
1 1/2 t Fresh Basil Leaves; OR ***
1/2 t Basil Leaves; Dried.***
* You should get 1 whole wheel of Chicuahua Or Monterey Jack Cheese that weighs 1 lb. ** Artichoke Hearts should be drained and chopped. *** Fresh Basil Leaves should be snipped OR Dried Basil Leaves should be crumbled. ~------------------------------------------------------------------------- Remove any wax coating or rind from Chihuahua cheese. Hollow out cheese with knife or spoon, leaving a 1/2-inch thick shell on the sides and bottom; reserve cheese shell. Finely chop enough of the scooped-out cheese to measure 1 cup (reserve any extra for another use). Place 1 cup chopped cheese, the cream cheese, artichoke hearts, 3 T of the pine nuts,and the basil in the workbowl of food processor fitted with the steel blade, cover and process until well mixed. Pack mixture into cheese shell. Sprinkle with remaining 1 T pine nuts; press lightly. Cover and refrigerate until filling is firm, about 3 hours. Cut into thin wedges. Serve with assorted crackers if desired.
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Surprising David Dobrik With A Parmesan Cheese Wheel
The price will SHOCK you. I know...it shocked me, too. Shocked my wallet, mostly. @DavidDobrik offered up his kitchen for the day and even promised to wear his @gordonramsay t-shirt, so I had to deliver. After all, why not surprise the king of all surprises with one of his favorite foods out there?
For the sauce, we made a nice classic Alfredo. The recipe is as follows:
1/2 cup butter
1.5 cups whipping cream
2 tsp minced garlic
1/2 tsp salt
1/4 tsp pepper
2 cups fresh grated parmesan
1. Add butter and cream to a large skillet. Simmer two minutes.
2. Whisk in garlic, salt, and pepper.
3. Remove from heat and whisk in parmesan until melted.
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How Italian Parmesan Wheel of Cheese Is Made - King of Cheese 1000$ per Wheel Making in Factory
A wheel of parmesan cheese can cost over $1,000. A single wheel takes at least one year to age, 131 gallons of milk to make, and it can only be made in a restricted area in northern Italy, in the region of Emilia Romagna. We visited a dairy in Parma, Italy to find out how the cheese is made and why it is so expensive.
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