This weeks cheese selection is a Soignon Zeigenbrie. I couldn’t find much information about this cheese (By the way, if anyone has a good online resource for information about cheese, please send it my way.) All the articles I could find were in German so I used Google to translate. What did we do before Google???
Soignon is a major German cheese producer but 22% of their market is in France. They make many different products. The one I picked was a goat brie. This brie is 45% fat which explains its creaminess. The cheese is very mild and creamy. Lets say it is the polar opposite of last weeks Cabrales.
I paired the cheese with Toad Hollow’s Eye of the Toad, a Pinot Noir Rose. This wine is very low alcohol, with subtle strawberry and grapefruit tones. It is also very dry, a perfect wine for a warm afternoon. I thought it paired very nicely with the cheese. I garnished the cheese with apples and walnuts which also blended nicely with the wine.
My recipe for the Zeigenbrie was a quesadilla with walnuts, and apple topped with a Piquillo pepper salsa.
Brie Quesadilla with Piquillo Pepper Salsa
makes one quesadilla
2 Tablespoons Soft Brie cheese
3 Walnuts chopped
4 Thin slices of apple
1 Flour tortilla
Olive oil spray
Spread cheese on tortilla. On one half of the tortilla spread out evenly the apple and walnuts. Fold over in half. Spray a non stick pan with olive oil spray. Turn on high heat, place tortilla in pan heat until golden brown on each side. serve with Salsa
Piquillo Salsa
1 Piquillo pepper
4 Grapes
Chop the pepper, half the grapes, mix together.
