Alpine-Style Cheese Paninis
For all the cheese lovers in the US, you will get a chance to taste some amazing Alpine-style cheese at Whole Food Market on 13th Sep from 6-7:30 pm (nationwide). In collaboration with Whole Food Market, Breville, and Sur La Table, I am showing you some delicious panini recipes, which are made with these Alpine style cheese that you will find on the Cheese Night.
Having lived in Switzerland for five years, I have seen, learned and eaten quite a bit of cheese. I have witnessed how the cows lived and produced their milk. Pictures below were some of our travel photos from Switzerland, last year. They were taken on the mountain (over 3000 m/9800 feet) that was one hour drive away from the famous cheese town Gruyeres. They pretty much represent the living conditions of most milkcows in Switzerland. These Swiss cows live mostly on the mountains, not in the cowshed. They walk and sleep in the wild all day long , drink water that is either collected from the rain or natural spring, and only eat wild herbs, flowers and grass. In some areas, the cows do go to the farms, but only to get massaged and cleaned by the “Cow Wash” (no kidding! You can google it to see more.) I do believe it is this kind of lifestyle help them to produce the best milk, which then turned into these fantastic, high quality cheese, which are now sold at Whole Foods' cheese section.
Since most of these Alpine-style cheese melt really well, they are perfect for making Fondues and Paninis. Thanks to the suggestions and tips for cheese and panini from Leah McFadden, a certified cheese specialist from Whole Foods, I have five delicious Panini combinations with five kinds of cheese: Kaltbach Le Gruyere, Emmentaler, Le Marchel, Pavino and Kalthbach Alpine Extra, to share with you.
Mushroom, Kale & Pavino Panini
- Two slices Ciabatta bread
- Garlic sautéed mushroom and green/purple kale leaves
- Slices of Pavino
Mixed Berry & Emmentaler Panini
- Two slices of Challah bread
- Meshed blackberry and raspberry
- A tbsp honey (optional)
- Slices of Emmentaler
Fig & Alpine Extra Panini
- Two slices of Brioche toasts
- 2 tbsp Fig jam (spread over the toasts)
- Slices of fresh figs
- Slices of Kalthbach Alpine Extra
Grilled Veggies & Le Marchel Panini
- Two slices of wholewheat walnut bread
- Grilled yellow squash and mixed colored peppers
- Rucola leaves
- Slices of Le Marchel
Heirloom Tomato, Avocado and Le Gruyere Panini
- Two slices of wholewheat Levain bread
- Meshed avocado as spread
- Slices of heirloom tomatoes
- Fresh basil leaves
- Slices of Le Gruyere
It is hard to pick which one was my favorite, as I like them all. But if I have to choose, I will pick the Heirloom Tomato, Avocado and Le Gruyere Panini. On Cheese Night (13th September), there will be certified cheese specialists at all WFM stores to help you choose the right cheese and make recipe suggestions. So you can make your own variation. Don't miss out!