Magazine article Sunset

Cheese in the News

Magazine article Sunset

Cheese in the News

Article excerpt

Chef Gayle Tanner baked the unique cheesecake that took first place at a recent Quady Winery dessert pairing competition. As judges, we were captivated by its refreshing tang, which came from fresh goat cheese. Tanner's recipe specifies a mild one. A kinder, gentler goat cheese the Norwegians have recently sent us is perfect. Soft, white, delicately tart Snofrisk (snow fresh in Norwegian) is made with 80 percent goat's milk and 20 percent cow's cream. It's available at supermarkets in 4.4-ounce triangular plastic tubs, priced comparably to fresh chevre cheeses. This cheesecake-lighter and more cakelike than most versions-made with Snofrisk, will convert all those who think mild goat cheese is an oxymoron.

Tanner Cheesecake

PREP AND COOK TIME: 1 1/4 hours, plus 2 hours to chill

MAKES: 8 or 9 servings

2 cups orange muscat wine, such as Essencia, or 2 tablespoons each thawed frozen orange juice concentrate and water

3 packages (4.4 oz. each) fresh cheese made with goat's milk and cow's cream, or 11 ounces fresh chevre (goat) cheese or cream cheese

About 3/4 cup sugar

3 tablespoons allpurpose flour

1 teaspoon grated orange peel

1 teaspoon vanilla

6 large eggs, separated

1. …

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