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.)
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!
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 ; )
I have never tried this cheese. Thanks for spotlighting it!
So many cheeses to try..as long as I can have a glass of wine with my cheese, it is all good.
That pizza looks delicious! Great cheese…
Cheers,
Rosa
I've never tried Saint Albray, but now I'd like to try. The pizza looks really good.
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!
I love this cheese of the month thing. I need to do that.
What a great addition to the pizza.
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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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
NO! This is not a mild cheese at all! Whomever told you that was a moron. It is an amazing cheese nonetheless.