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Utah Cheese Events
A Knight of French Cheese...Chevalière Cecile Delanes...coming to visit.
Were there women knights in the Middle Ages? There were two ways anyone could be a knight: by holding land under a knight's fee, or by being made a knight or inducted into an order of knighthood. There are examples of both cases for women.There is a case of a clearly military order of knighthood for women. It is the order of the Hatchet (orden de la Hacha) in Catalonia. It was founded in 1149 by Raymond Berenger, count of Barcelona, to honor the women who fought for the defense of the town of Tortosa against a Moor attack. The dames admitted to the order received many privileges, including exemption from all taxes, and took precedence over men in public assemblies. I presume the order died out with the original members.
Over the years the Spanish, the French, the Italians and the British have bestowed the honor of knighthood on those they want to recognize.
In our lifetime, the British have knighted Bono and Elton John and the French have knighted Cecile Delanes....among others!
On March 15, 16 and 17th, Harmons welcomes Cecile Delanes, knighted for work in French Cheese!
Cecile will meet with the Cheese Mongers on Thursday; then, greet customers from 4-5:30PM, before conducting a Class in French Cheese and Wine that evening in the Culinary Center.
On Friday, she will greet customers from 5-6PM at Emigration, followed by a Cheese and Wine Tasting in the Bistro.
Cecile concludes her visit on Saturday at Bangerter Crossing where she will greet customers from 4:30-5:30PM and then, conduct her final class in the Culinary Center.
Thanks for a Fantastic Cheese Passport Program
A message from some happy viewers.
Thank you for the opportunity to participate in the Cheese passport program. Our family had a great time and we really enjoyed the cheese plate we were able to pick up at the end of our adventure. Every week was a new experience to taste cheeses from different parts of the world, prepared in different ways.
Our knowledge and understanding of world cheeses has been broadened greatly from the experience. I think we have all gained a greater appreciation for the wide scope of cheeses available to us locally here along the Wasatch Front. We loved the way the passport highlighted cheeses from the week's program to bring things full circle.
For example, on Monday, it was fun to watch Cheese Slices and the feature on Tellegio as we ate the sample from our cheese platter.
Nine Year Old Sterling was pretty excited about the cheese program and probably now knows more about cheese than anyone else in his school. He insisted on choosing the cheeses for the cheese platter and prepared the following recipe with Morbier cheese from the cheese plate and fresh apricots he picked earlier that morning.
His recipe is as follows
8 Fresh Ripe ApricotsIt tasted great!
4 teaspoons melted Butter or Olive Oil
4 Tablespoons Honey
1 Tablespoon Lemon Juice, Lime Juice or Balsamic Vinegar
1/4 teaspoon Freshly Ground Black Pepper
1/4 teaspoon Salt
1/8 lb of Morbier Cheese, Brie Cheese, Bleu Cheese or Goat Cheese as desiredClean and slice apricots in halves, removing the pits.
Mix remaining ingredients in a bowl.
Heat Grill Box on medium heat until the cast iron is hot enough to sear grill marks on the apricots.
Baste fruit with the mixture then place flat side down on the grill for approximately 1-2 minutes.
Turn apricots over and baste a second time before placing a small amount of cheese to fill the center of the slices then grilling other side for 30 seconds- 1 minute.
Drizzle with additional lime juice, lemon juice or balsamic vinegar if desired.
Serve hot.
Thank you again for providing this opportunity for us and other viewers of the program.
We recognize the work and organization required to make this all happen over such an extended period of time.
Feb. 23, 2011: Local Cheesemaker Janette Ford of Beehive Cheese (in orange) and Allison Hooper all the way from Vermont Butter and Creamery, help UEN and Harmons Launch Cheese Passports! Visit your local Harmons and Watch UEN -TV's Cheese Slices Mondays @ 8pm to learn more!
Listen to our five minute audio podcast with Allison Hooper.
TV cheese program seeks local flavor - BYU Daily Universe
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