Thursday, July 16, 2009

"We're Not Worthy!"

Said the perfectly ripe beefsteak tomato to the juicy sweet peach. They were referring to the Curds 'n Cream "cottage" cheese made by Dallas' own Mozzarella Company. I had picked up the tomato and the peach at McCall's stand in Blanco two days ago, and wanted to make a salad when Sevy told me about this culinary delight!

So today I ran down to their Deep Ellum factory (open to the public) and picked up a small container for $4.98. Once home I made this salad based on a childhood full of cottage cheese salads, which was enough for two to share, well except I was the only one home.

Large dice beefsteak or heirloom tomato
Large dice (peeled) peach
1 c. Curds 'n Cream cheese
Chopped fresh chives
Salad grind pepper (to taste)
Salt (to taste)

According to Mozzarella Company owner Paula Lambert, this cheese is not made like a traditional cottage cheese, indeed it's mozzarella influence shows in it's mild flavor. The milk used to make this cheese is also the same milk she uses for mozzarella, from farms in the Stephenville/Cleburne area. I usually prefer a cottage cheese with drier curds - but this cheese's cream mixture was absolutely wonderful.

Originally created for Kent Rathbun's Blue Plate Kitchen, he had a 90 day "exclusive", but now also uses it at his Jasper's Restaurant. It is also available for sale at Central Market, put it on your shopping list today!

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