This week, a family friend and I got to chatting about cheese… one of my favorite topics of discussion. His favorite cheese is Asiago. I told him that if he liked Asiago, he would love Sartori’s EVOO and Rosemary-Rubbed Asiago. As we talked I shared with him a recipe for Pull-Apart Cheese Bread I made using this tasty version of the Italian DOP-protected cheese. I promised to send him a link to the recipe… upon checking my website, I discovered I had never posted the recipe… so here it is:
10-12 Rhoads Bake-n-Serve Dinner Rolls, thawed, raised and flattened.
5-7 ounces Sartori EVOO and Rosemary-rubbed Asiago, shredded or grated. **
Follow directions on package to thaw and raise Rhoads Dinner Rolls. (Time will be 3 to 5 hours)
Pre-heat oven to 350°F.
Oil loaf pan with EVOO or non-stick spray.
Once raised, flatten rolls and brush both top and bottom with EVOO. Sprinkle both sides with shredded cheese.
Line standing up in loaf pan.
Once pan is filled, sprinkle top of loaf with remaining shredded cheese. (Not necessary to let bread raise, will raise enough during baking.)
Bake for 20-30 minutes until golden brown.
Pull apart and serve.
Interviews will continue throughout 2015… sometimes, they will be “stand-alone” and sometimes they will be presented as round-table discussions with several Cheese Professionals answering the same question. Those participating includeCheesemakers, ACS CCPs™, Cheesemongers and Cheese Professionals and Experts who contribute to this Wonderful World we call “Cheese”.
List of 2015 Cheese Professionals.
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