Ciambelline di Formaggio {Cheese Rings}

Posted by Paula in All Recipes, Appetizer, Vegetarian | 7 comments

 

Cheese is glorious. It comes in all different shapes, sizes and tastes. I don’t know that I’ve met a cheese I didn’t like on some level. Now, granted there are cheeses that I adore more than others, but I don’t think I’ve ever said. Nope don’t like that one. So when I was contacted by Cypress Grove Chevre and asked if I’d like to sample a slew of their cheeses you know it took me all of two seconds to reply with a YES, please and thank you ; )

One of my favorite people in the world, my UPS delivery person, dropped off a box of cheese not days later. I opened it and found a SLEW of cheeses. Now the hard part was choosing one to come up with a recipe for. I dove into the Purple Haze {glorious chevre with lavender oh me oh my it didn’t last long} and we sampled some of the others {hello Truffle Tremor, Humboldt Fog and Midnight Moon} but ultimately settled on Lamb Chopper.

How cool are those names btw  ; ) Lamb Chopper is a firm sheep’s milk cheese and I thought it would work nicely in a cheese ring appetizer that I hadn’t made in way too long. Normally this recipe is made with Parmigiano Reggiano but I was curious to see how the twist of the firm sheep’s milk cheese would work. And work it did. They’re beautiful little bites of cheesy bliss.

Perfect as an appetizer for any get together or hey just because you feel like a cheesy snack is a great reason as well. They’re dainty and delicate and divine all at the same time.

Baci!

Disclaimer: Cypress Grove provided me with a selection of cheeses to sample/review. I received no additional compensation. My opinions are my own, always have been. Always will be.

Cheese Rings
What you’ll need:
6 tablespoons unsalted butter – room temperature
1 cup Lamb Chopper – grated
1 1/4 cups all purpose flour
salt
1 egg yolk

What to do:
1.  Preheat oven to 300 degrees. Into a large bowl add: butter, cheese, flour, pinch of salt. Mix well until it’s a dough like consistency. If dough appears too “wet” add a little more flour.

2. Cut the dough into manageable segments and roll each into thin logs. Take logs and form rings/circles {to your desired size}.

3. Place rings onto a baking sheet that lined with a silpat.

4. Into a small ramekin or other type dish add egg yolk and approximately 1 tablespoon water. Beat together. Brush egg mixture onto rings.

5. Bake for approximately 12-14 minutes. Allow rings to cool on baking sheet prior to serving.

Buon Appetito!