{"id":17669,"date":"2015-03-16T17:49:16","date_gmt":"2015-03-17T00:49:16","guid":{"rendered":"https:\/\/shescookin.com\/?p=17669"},"modified":"2020-01-29T13:58:20","modified_gmt":"2020-01-29T21:58:20","slug":"get-creative-with-castello-cheesy-lemon-caraway-focaccia","status":"publish","type":"post","link":"https:\/\/shescookin.com\/get-creative-with-castello-cheesy-lemon-caraway-focaccia\/","title":{"rendered":"Get Creative with Castello: Cheesy Lemon Caraway Focaccia"},"content":{"rendered":"

This is a PARTNER POST with Castello\u00ae Cheese.\u00a0Get creative with any of Castello’s uniquely crafted cheeses.<\/i><\/p>\n

\"Cheesy<\/p>\n

All you have to do is say “cheese” and I’ll come running! I’m the one who said that a cheese board would be my wish if I were stranded on a desert island – that and a complementary beer or wine pairing. When it comes to food porn, ooey gooey cheesy dishes always strike a Pavlovian chord with food lovers – even if they happen to be lactose intolerant, poor things. College Girl is lactose intolerant but has been able to build up a “tolerance” by adding dairy, like yogurt and aged cheese, in small amounts – ice cream and cream sauces are still a no-no, though.<\/p>\n

When you think of cheese, Denmark may not come immediately to mind, but since 1893 Castello\u00ae has been producing cheese with the expertise of artisan cheese makers and traditional production methods – in Denmark. The first Castello\u00ae cheese was Castello white, designed to have a thin, delicate rind and a subtle creamy flavor by their first master cheese-maker Rasmus Tholstrup. Not\u00a0content to just make just the standard cheeses, Castello has a history of creative cheese making using ingredients and techniques from all over the world, giving each cheese a unique flavor and texture.<\/p>\n

\"Cheesy<\/p>\n

Tasked with creating a cheese recipe (using Castello’s Caraway Havarti) that stretches beyond favorites like grilled cheese, mac & cheese, and mouthwatering cheeseburgers, visions of cheesy concoctions danced in my head for days. I wanted to stretch my boundaries as well and, since I’m a bit light in the baking department, I decided to try my hand at bread making – especially, after returning from Paris where I happened upon the Omnivore World Tour and the accidental baker whose self-healing journey led to \u00a0the “best bread in France” and who now finds himself with an offer from none other than Alain Ducasse, but more on that later.<\/p>\n

\"Cheesy<\/p>\n

The first batch of bread did not rise as much as it should have – I don’t know if it was the yeast, my method, or using LoSalt instead of sea salt, or all three, but the bread was denser than what I wanted. Act II hit the mark. Adapted from a recipe from King Arthur’s Flour, this recipe is one that will make an impatient baker, like me, happy because it comes together very quickly, no kneading is involved, and the dough rises only once for an hour. \u00a0The end result was a wonderfully crispy exterior and desirably chewy interior with tiny air pockets throughout.<\/p>\n

\"Cheesy<\/p>\n

Castello’s Caraway Havarti is a creamy, mild, semi firm cheese with a buttery, aromatic and mild caraway flavor accentuated by ground fresh caraway seeds and bright premium citrus olive oil. This bread is the perfect accompaniment to soups or salads and the options for appetizers is endless. With the citrus flavors and caraway, smoked salmon with sour cream and chives was a match made in heaven. I hope you enjoy it as much as we did and feel free to get creative with your favorite flavor profile.<\/p>\n

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\n\t\t\tPrint<\/a>\n\t\t<\/div>\n\t<\/div>\n\t
Cheesy Lemon Caraway Focaccia<\/div>\n\t\t
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Prep Time<\/div>\n\t\t\t
15<\/span> mins<\/span><\/div>\n\t\t<\/div>\n\t\t\t\t\t\t\t
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Cook Time<\/div>\n\t\t\t\t
35<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t\t\t\t\t\t
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Total Time<\/div>\n\t\t\t\t
50<\/span> mins<\/span><\/div>\n\t\t\t<\/div>\n\t\t\t\t
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\n\t\tAn easy and incredibly versatile focaccia recipe that you'll be coming back to again and again. Serve as an appetizer, side for soups and favorite Italian dishes, or with toppings as a pizza.<\/em>\t<\/div>\n\t
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\n\t\t\t\tCourse:<\/span>\n\t\t\t\t\n\t\t\t\t\tBread\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t
\n\t\t\t\tCuisine:<\/span>\n\t\t\t\t\n\t\t\t\t\tItalian\t\t\t\t<\/span>\n\t\t\t<\/div>\n\t\t\t\t\t\t
\n\t\t\tServings<\/span>: 115<\/span> -18 servings<\/span>\n\t\t<\/div>\n\t\t\t\t\t\t\t\t
\n\t\t\tAuthor<\/span>: Priscilla<\/span>\n\t\t<\/div>\n\t\t\t<\/div>\n\n\t\t
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Ingredients<\/div>\n\t\t\t\t
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