My son is a cheese buff, for his young age, he loves the idea of trying out different cheeses. So, it was not much of a push for me to participate in the Castello Moments cheese campaign, and work on this sponsored post.
Currently, the line has three hard cheeses the Classic Bergkase, the Hirten and the Weissbier, each of which have their own distinction and character. What I ended up with are family sized wedges of all three of them. I decided to work with the Hirten for this recipe. A crumbly textured cheese with light pine and caramel notes, I felt that this would hold well to the spicy flavors of my kitchen.
I first tried the cheese as a simple snack, it slices into pretty slightly crumbly slices and works well with most of the red wines in our house. Moving on to the cooking domain, I had made a simple pasta dish pairing it with broccoli, the pictures for my pasta dish are lost in the latest tech shuffle.
This weekend, I was inspired to make my own tortillas and I shall save that experience for another post, because it is certainly worth its own place in the sun. These tortillas were then converted into quesadillas pairing them with garden fresh broccoli. I usually do the same thing with a mild tasting cheddar. My son has however pronounced that this cheese is better, so it looks like we have a thumbs up for the Hirten.
The cheese is definitely a hard cheese, which I found makes it a little difficult to grate, however, it slices easily and I used the slices for the recipe.
A simple recipe for quesadillas.
- Olive oil or Grape seed oil for cooking
- 1 red onion, thinly sliced
- 1 cup of finely chopped broccoli
- 12 6 inch sized whole wheat tortillas
- 11/2 cups of sliced or grated cheese (such as cheddar or the hirten cheese, used here)
- In a small pan add about 1 tablespoon of the oil, add in the onion and the broccoli and cook for about 5 minutes until the vegetables soften to the point of being tender crisp.
- Heat a large skillet, place the tortilla over the skillet and begin heating.
- When the tortilla begins to turn warm, sprinkle with some of the cheese on one half, add some of the broccoli mixture and some more cheese.
- Cover the tortilla with the other half and press down with a flat spatula.
- Lightly sprinkle with the oil and let the half moon quesadilla turn a little crisp, turn on the other side and repeat to let the cheese melt.
- Remove from the fire and cut into wedges and some with some guacamole if desired.