Cheese Twins Blog
Making a savory tarte with Phyllo dough is probably the easiest thing you will ever do in the kitchen and takes little time to prep, cook and serve. Unless you plan on making the Phyllo dough from scratch, the recipe is virtually fool proof and guaranteed to dazzle (and taste delicious).
Step 1: Prepare the Phyllo Dough
Thaw phyllo dough in refrigerator the night before you plan to use it.
Pre-heat oven to 375°F.
Roll out on parchment paper in a baking sheet. Using a pairing knife, create the puff edges of the tarte by scoring a rectangle in the phyllo dough 1-2" from the perimeter. Score the new tarte perimeter to create an edge pattern (short diagonal cuts look great).
To prevent the tarte interior from puffing during baking, use a fork to poke holes throughout the interior (unlike the scoring, you will poke all the way through the dough).
Step 2: Add the toppings
Step 3: Bake & Prepare Yogurt sauce
Bake for 20 minutes at 375°F. Depending on your oven, you may want to bake for shorter or longer to ensure tarte cooks through and develops a nice browning.
While baking, prepare the yogurt sauce by filling a ramiken with yogurt, add lime and salt to taste. Simple. Add fresh dill to give an extra bump of flavor (idea: if you like dill, you can also substitute the Chevoo used in this recipe with Chevoo's goat cheese marinated in California Dill Pollen & Garlic, yum).
Remove from oven and serve immediately.
If you like this recipe, follow us on social media to get more ideas!
suggested wine pairing
Prepare Potatoes and Onions:
Everytime we are near Downtown LA, we visit Grand Central Market. 39 vendors of diverse backgrounds produce an enormous variety of food, grab-and-go or sit-down, breakfast, lunch and dinner.
Our favorite stop is DTLA Cheese and Kitchen. Listed as one of “7 super LA cheese shops” by the LA Times, the cheese shop is run by the extraordinary Clarke sisters, Lydia and Marnie (who are also 3rd generation dairy purveyors), and Chef Reed Herrick.
Top 3 reasons we love this cheese shop:
The cheese shop has a traditional layout, with a cool, funky spirit. Stop by for a meal or a wedge of cheese!
Have some friends coming over this holiday season and want to impress them without exerting too much effort - Baked Brie takes three simple steps!
Can you cut all cheese with single knife? Of course you can, but it won’t always be pretty! In this article, you will learn how and when to use our three favorite cutting tools for delivering a professional cheeseboard. They’re easy to use, affordable, lightweight, and can bring huge returns on time and presentation.
The first time I saw the wire in action was in a fromagerie near Lyon. A customer requested a slice of cheese from a cheese log deep in the deli case. Instead of removing the heavy log of cheese from the depths of the deli case, the monger leaned in with a small harp, sliced through the end of the log and caught the small wedge of cheese in paper, which she quickly wrapped, labeled and sold. The wire was cleaned in an instant and the next customer was called forward. Nothing in France impressed me more than this cheese monger’s ease and finesse. It wasn’t anything fancy or expensive - just a simple tool and technique.
Short, Long Knife
If you are leaning in to cut with a wire, you need this blade. It has little drag, like the wire, but more muscle to offer a clean, effortless cut. I love this tool, so much that I misuse it. I find myself trying to cut hard cheese with it, because I find I just don’t want to switch knives.
Unless you are cutting enormous wheels of cheese, a kitchen knife is all the firepower you will need for getting the job done. The complexity with aged cheese cutting lies mainly in what shape you choose to cut. Aged cheese is often times cut into bars and sometimes triangular wedges. In many cheese shops, cheese mongers use wires for cutting aged cheese because it’s faster (they just have plenty of spare wires around to replace those which break).NOTE: If cutting a granular cheese, like Parmigiano Reggiano and Grana Padano, you may want to just break them down into chunks. Clean cuts for these cheeses can bristle the Italians.
I love to forage for wild mushrooms and mountains of Utah are one of my favorite places to search for wild Porcini. On a recent trip to Salt Lake City, Certified Cheese Professional, Vanessa Chang, and I searched the Uinta Mountains for our favorite mushroom. While we did not find a King Bolete (Boletus Edulis, or Porcini), we did stumble across another edible mushroom akin to the King, Queen Bolete.
A few hours later, we hooked up with our friend, Chef Viet Pham, who had fired up his Kudu Grill to roast some meat, vegetables, and baguette to make the ultimate wild mushroom and Quicke’s Cheddar sandwich. Check out our video below for the whole story in <1 minute!
Not enough time in the day to make a tasty meal? Our Caprese Salad for Beginners can be made in under a minute. Check out our youtube video below on how to up your game for fast food! Click here to like our video or subscribe to our youtube channel for more cheese tips and travel log adventures!
Eat Drink SF was a hit this year with some outstanding chefs preparing dishes from classic Chinese soup dumplings to caviar topped tattor tots. For the second consecutive year, Cheese Twins, Michael and Charlie Kalish, took the stage to demo how to make a cheese plate with cheese and charcuterie.
When you travel and eat this much cheese, it is easy to fall in love with the stories of those you meet. In our new social media endeavor, Charlie and I will be sharing, through film, these stories with our fellow cheese lovers.
Cheese has been the motivating force for most of our adult travels and experiences. It has introduced us to chefs and bussers, entrepreneurs and migrants, cheese makers and TV producers. It has taken us to the peaks and caves of Europe, and just as many rotten wood tables as fine tablecloths.
And yet, in all our study and experience, cheese continues to be a mystery. Amateurs and experts both stand in awe of its undisclosed secrets. How ironic that it is so simple to learn about. You don’t need to be in a lab or cave, or need to travel back in time. You just have to taste it.
Behind every wheel and bite of cheese is a story. We hope you enjoy ours.
Why is it that at mosts BBQs, people serve hot dogs and burgers but only put cheese on the burgers?
Get hot dogs flying off the grill by draping thin slices of cheese over the dog. The cheese will bubble and melt, then fry onto the bars of the grill (fried cheese = good). Cheese dogs are the best and sure to turn heads.
*Pro Tip: Use alpine cheeses if you want to shake it up. They're designed for melting and aged to produce delicious and complex flavors:
Michael & Charlie Kalish are international cheese experts and winners of Season 7 of Food Network's Great Food Truck Race.