Schabziger Pasta

fx

Fri, 5 Dec 2008 12:24:10 GMT

Schabziger is really, really strong and you won"t miss it no more once you"ve tried it unless you dilute it or grate it on top a soup or bread.

Geoff Ball

Fri, 5 Dec 2008 03:19:31 GMT

Well congrats on your photography and writing, I am salivating almost out of control. Looks wonderful, I wish we had cheese like that here.

I think I might have to add that to things to do/get on my next trip to Europe.

fx

Sun, 3 Aug 2008 14:56:45 GMT

Constantin, nowadays the only Schabziger I�ve ever seen comes in those little plastic jards. I believe it will take some additional taste a couple days after you open it. I hope to visit a traditional Schabziger maker someday and will report back. Otherwise try the bottarga on toast, that rocks!

constantin

Wed, 30 Jul 2008 08:20:07 GMT

Dear FX: I bought Schabziger in Paris today. It came in a dark green package which is identified on Geska"s site as the "Netherlands" "version".

My previous tasting of this cheese date back to some years ago: my father would grate a little of it, mix it with a little grated young gralic and spread this on small toasts.

I was surprised and disappointed today to find a softer and much less pungent cheese than I remembered. I was also surprised to find an expiration date only two months ahead.

The Schabziger I recall wa a smaller foil or paper wrapped cone of truly hard and strong stuff...

Has it changed indeed or am I suffering from an ailing memory?

Kind regards

fx

Sun, 6 Jul 2008 14:15:14 GMT

Sucreblog, thanks for visiting! Would you have a recipe for your mother"s sapsago sandwiches?

im4punk

Tue, 1 Jul 2008 20:56:56 GMT

I was so excited to see how you used the Sapsago in this recipe. The cheese is very hard to come by where I live and my mother used to make these little ham sandwiches with mustard, poppy seeds, and sapsago. Warm from the oven they are amazingly delicious. I tried at one point to research some of their recipes online, but I could not come up with anything in English. Next time I find some I"ll be sure to try this one out. Love your blog! I think it is amazing some of the places you go! I admit to being jealous. Thanks again!

fx

Sat, 21 Jun 2008 15:25:27 GMT

Eric, if you mean the little wheels to cut sheets of dough, you should look at Mora in Paris, they have a website and ship worldwide, so does toutpourlechef.com . The Italian websites really harder to order from. Let me know if it helps!

lecras eric

Tue, 17 Jun 2008 00:28:46 GMT

hello

as usual wonderful picture, please let me know where i can order this professional pastry/pasta cutter
or where i could order it i live in bangkok

Eric

fx

Wed, 4 Jun 2008 15:53:42 GMT

Weightwatchers? He must have been looking for my cholesterol-free starter.

chiffonade

Wed, 4 Jun 2008 15:38:32 GMT

Those ravioli are PERFECT! This entry made me as hungry as the bearnaise entry and I love the mixer :D.

fx

Wed, 4 Jun 2008 15:31:39 GMT

Callipygia, on the contrary, this cheese will bring you back if you faint.

fx

Wed, 4 Jun 2008 13:44:28 GMT

Gina, thanks for visiting, they are indeed beautiful in their vibrant colors!

fx

Wed, 4 Jun 2008 13:40:37 GMT

Susie, I have a pigeon macaroni pie in short dough on my blog, a rather impressive dish. But I"m planning another macaroni pie baked in old copper molds - just bear with me.

fx

Wed, 4 Jun 2008 13:38:47 GMT

Luke, I believe both fenugreek look relatively similar but the Blue Fenugreek has a much sharper taste.

fx

Wed, 4 Jun 2008 13:38:09 GMT

Ahmad, don"t worry about the Kenwood Major, if you complete your studies one day you"ll be able to afford one, and it"ll be better and cheaper in a couple years.

fx

Wed, 4 Jun 2008 13:37:14 GMT

Paulina, thanks for visiting and good luck if you try this! Perhaps you can find a Brazilian cheese to replace the Schabziger.

fx

Wed, 4 Jun 2008 13:36:38 GMT

Rosa, thanks a lot for visiting! A Swiss food blogger in English, no less. I love your homemade breads, they look awesome!

fx

Wed, 4 Jun 2008 13:32:06 GMT

Walter, I apologize but whatever link you posted disappeared.

fx

Wed, 4 Jun 2008 13:31:22 GMT

George, you need to add one stick or 3 oz or 100gr schabziger.

fx

Wed, 4 Jun 2008 13:31:01 GMT

Dana, the recipe is 1000 year old, but I"d sure be interested to see the medical properties of an actual 1000-year-old Schabziger. Might wake up the dead!

lyra

Tue, 3 Jun 2008 15:23:52 GMT

Definitely a spammer. As if there was a place on FX Cuisine for Weightwatchers recipes! This place is cheese and cream central... not that I"m complaining FX!

Luke

Mon, 2 Jun 2008 21:12:17 GMT

Erm, thanks for copying and pasting what I"ve written, Weight Watchers Recipes. I can"t help but get the sneaking suspicion that you"re a stealthy spammer.

weight watchers recipes

Sun, 1 Jun 2008 04:35:17 GMT

By the way you described it, I got the impression that it"s way more sharp and pungent. They"re in the same genus, though, so it can"t be too different, can it?

Callipygia

Fri, 30 May 2008 18:02:59 GMT

Cheese that"ll make you faint- sounds intriguing. Hard to imagine its reputation given how innocent your ravioli pillows look.

Gina in Redondo Beach

Wed, 28 May 2008 18:08:43 GMT

How cute are those ravioli?

"that"s the way they do it in the Alps" hah-ha!

My brain is wondering how those would taste deep-fried - heehee, I"ve been hanging around here too much!

Susie Lamonte

Tue, 27 May 2008 15:02:31 GMT

I would really, really love to see your take on an Italian Timpano. The pictures alone would be fantastic. Just saw the movie "Big NIght" and was suprised you had not done one yet. I dearly want to make one but I"d prefer you tackle it first and show us the way.

Love your site. It is the best cooking blog ever.

latifa

Tue, 27 May 2008 13:15:31 GMT

looks delicious..........good job!

Luke

Tue, 27 May 2008 04:39:57 GMT

Schabziger sounds like a cheese I"d definitely like to try. I have just one thing I want to ask: is blue fenugreek anything like the the regular fenugreek? By the way you described it, I got the impression that it"s way more sharp and pungent. They"re in the same genus, though, so it can"t be too different, can it?

On a side note, in response to Walter Aprile, I"m really hoping you"re not talking about the horror that is casu marzu.

Ahmad

Tue, 27 May 2008 02:51:24 GMT

I"m SOO jealous of your kenwood Major. I saw one in a department store and it was PRICEY!! (AUD$1000+!) Unfortunate for someone on a student budget. poor me.

Mar

Mon, 26 May 2008 21:53:41 GMT

Deliciosos esos ravioles!!!, el color una maravilla y el relleno deliciosos!!!, felicitaciones una vez m�s!!!

chicago

Mon, 26 May 2008 20:25:37 GMT

gorgeous!!

Paulina C. L. Tognato

Mon, 26 May 2008 19:18:03 GMT

I"m from Brazil and I love your blog.
Your recipes and your equipments are verry specials.
Congratulations!!!!!!
I"ll try this pasta recipe and I know will be a new succesfull for my friends.
thanks.......

Rosa

Mon, 26 May 2008 18:33:33 GMT

Wow, what a wonderful recipe! Those raviolis are beautiful and must taste great! A gorgeous creation! Schabziger is indeed a very strong and pungent cheese which has a very interesting flavor...

Cheers,

Rosa (from Switzerland)

Walter Aprile

Mon, 26 May 2008 09:39:30 GMT

Speaking of very very sharp cheeses, are you acquainted with the wonders of ? If not, you should definitely check it out... For readers that don"t speak Italian here is an overexcited introduction to the topic.

GeorgeH

Mon, 26 May 2008 08:48:41 GMT

I love your site, but . . . . .

How much Schabziger do you add to the dough?

Dana McCauley

Mon, 26 May 2008 08:34:57 GMT

1,000 year old cheese! And, I thought I was bad for not cleaning out the cheese drawer in the refrigerator. Obviously, I kid!

These pics are so vibrant - better than coffee for a morning wake up. Nice post.