• Cheese of the Month – Saint Albray

  Filed under Cheese of the Month, Main Dishes - Pork
  Sep 1
  
  Procrastinating once again!! Here it is, the last day of the month, and I realize that I haven’t posted about this month’s Cheese of the Month yet. One of these days I’ll feel more organized and maybe feel like I have a handle on things. But for today, not only do you get a procrastinated blog post, but a bad picture as well!

  I had a hard time thinking of what I wanted to make with this month’s cheese – Saint Albray. I went back and forth with a few ideas, but after watching a show on tv and getting a pizza craving from that show, I decided to go with pizza!!

  I have a question, and this will show just how un-knowledgeable I am about cheese. Does a cheese’s taste get stronger with age? The reason I ask this is because this cheese is supposed to be a mild cheese. I do admit that I had the cheese for awhile before using it, but it came across a bit strong for me. It was still delicious, but a bit strong for my tastes. But it’s funny, because when the pizza was cold, the cheese no longer tasted as strong to me. I’m definitely not a pizza aficionado, so I’d love to hear some expert opinions!

  This was the first time I had made this crust recipe as well. I chose it because it was fast, and I needed a fast crust. I prefer a crust that has to rise longer, but this worked in a pinch! It’s not my favorite crust recipe, but it was great for a night when you get home and need to get dinner on the table right away.

  Sausage, Onion, Mushroom and Saint Albray Pizza

  Crust
  from Cooks.com

  1 pkg. quick rise yeast
  1 cup lukewarm water
  2 tablespoons vegetable oil
  1 tablespoon honey
  2 1/2 cups flour
  1/2 teaspoon garlic powder
  1/2 teaspoon onion powder

  Mix yeast and warm water in a large bowl. Add other ingredients. Mix well by hand. Let sit in bowl 5-10 minutes, covered by a towel. Flatten on greased pan. Add your toppings and bake at 450F for about 12 minutes

  Toppings
  pizza sauce
  1/2 pound sausage, crumbled and cooked
  thinly sliced red onion
  sliced mushrooms
  Ile de France Saint Albray cheese, sliced (put the cheese in the freezer for 10-15 minutes to firm it up enough to cut it.)

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  11 Comments

11 Responses to “Cheese of the Month – Saint Albray”

1. 

   MeetaK said on September 1st, 2009 at 6:18 am

   i love saint albray – soeren loves it too and calls it the "stinky cheese" i have not actually cooked with it though so this is a nice recipe to try it out!

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2. 

   kellypea said on September 1st, 2009 at 12:53 pm

   I love this cheese — and I guess I'd say the flavor is stronger than others we enjoy (like Brie or Camembert) but I've never noticed that it gets stronger with age. Guess I'd have to do a test. I know we'd love this flavor combo you've chosen for this pizza — the onions and cheese alone would be fabulous too. Would love a piece for breaky right now ; )

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3. 

   Maria said on September 1st, 2009 at 1:19 pm

   I have never tried this cheese. Thanks for spotlighting it!

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4. 

   Bellini Valli said on September 1st, 2009 at 3:25 pm

   So many cheeses to try..as long as I can have a glass of wine with my cheese, it is all good.

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5. 

   Rosa's Yummy Yums said on September 1st, 2009 at 5:43 pm

   That pizza looks delicious! Great cheese…

   Cheers,

   Rosa

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6. 

   Valerie said on September 1st, 2009 at 8:25 pm

   I've never tried Saint Albray, but now I'd like to try. The pizza looks really good.

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7. 

   Abby said on September 1st, 2009 at 10:16 pm

   I make pizza at least once a week, but it takes forever for the crust to rise. I have to try this version!

   And yes – I do think cheese gets stronger, but I know nothing about this kind!

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8. 

   Peabody said on September 1st, 2009 at 11:52 pm

   I love this cheese of the month thing. I need to do that.

   What a great addition to the pizza.

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9. 

   Sophie said on September 2nd, 2009 at 8:44 pm

   Well, cold pizza is always delicious! YUM! I love cheese but am a bit picky about it. I love the salty ones best .

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10. 

    Anonymous said on September 3rd, 2009 at 5:53 pm

    Most foods have a stronger taste when they're warm, so cooking the St. Albray on a pizza may have made it stand out more than if it were served, say, as cheese and crackers.

    Sandra

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11. 

    cheese freak said on July 18th, 2011 at 8:21 pm

    NO! This is not a mild cheese at all! Whomever told you that was a moron. It is an amazing cheese nonetheless.

    [Reply]

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