News & Press

The Cheese Impresario and Fotinos Brothers Winery make Wisconsin Artisanal Cheese Fondue

Fotinos Brothers was graciously hosted by Barrie Lynn at her gorgeous old-hollywood home in the famous "El Royale" building in Hancock Park. We were delighted to be her guest, and marveled at her fantastic collection of artwork and 1950's era furniture and decor.  

Barrie Lynn has scoured her cookbooks and the web for inspiration to create this fabulous fondue recipe using our critically acclaimed 2006 Pinot Noir both as an ingredient, and as the perfect pairing for this savory treat.  The result is an inventive and unexpected twist on classic fondue.

 "Are you ready to Rock Out?", asked the Cheese Impresario. Indeed, we were.

 Together we set the table in anticipation of our culinary journey.

Before we headed to the kitchen, Barrie Lynn took a few moments to share some insight on our beautiful Wisconsin Artisanal Cheeses that she had chosen from renowned cheesemakers Tony and Julie Hook; and Sid Cook a.k.a "The Jimi Hendrix of Cheese".

Barrie Lynn's passion for cheese runs far too deep to paraphrase, so we'll share her information on the cheese and cheesemakers "Word for Word" for your enjoyment....

Tony and Julie Hook are true artisans.   They make such small production cheeses…they have no employees…just these two passionate people.  The couple were college sweethearts and have made cheesemaking their life for more than 35 years.  They spent months refurbishing an abandoned facility built in the 1850s that was once a livery stable and a blacksmith's shop before being converted to a cheese plant in 1929.  Built into the side of a hill, the building came with ideal cave-like conditions for aging cheese, and the Hook's have made doing so an art form as you will taste this evening.   Their awards are numerous and Julie Hook was, and still is, the only woman to win the World Cheese Championship.  Slow Food honored the Hook’s by making them delegates to the Terra Madre event in Italy. 

 Hook’s 10-Year Cheddar - Cow

Chefs are wild about this majesty of a Cheddar.  This super-aged cheese has a deep, rich, outrageously sharp cheddar taste with tiny sparks of flavor crystals and a long elegant finish. It's a testament to the skill and experience of Tony and Julie Hook that a cheese aged this long still retains a smooth, sensual creaminess rare in a cheese half its age.  This cheese won first place in its class at the 2006 American Cheese Society Competition.

Hook’s Blue Paradise  - Cow
The Hook’s Blue Paradise that’s aged 3-5 months is a double cream blue, and when they say double cream, they mean it.  You may never find a more “melt-in-your-mouth” blue cheese.

CARR VALLEY CHEESE COMPANY - LA VALLE, WISCONSIN 

Wisconsin Master Cheesemaker – Sid Cook

Wisconsin Master Cheesemaker, Sid Cook, is a rock and roll star in the world of artisanal cheese.   Sid is the most awarded cheesemaker on the planet…a fine artist whose medium is cheese.  He is the fourth generation that’s rocking out with the amazing milk and terroir from the green rolling hills and glacier action in his pristine part of the world.  Some call him ”The Jimi Hendrix of Cheese.”   I was in Chicago at the 2008 25th Annual American Cheese Society Conference & Competition where Sid won 16 ribbons and an unprecedented two Best of Show Awards.  The crowd went wild!
 
Sid’s Fontina – Cow
A beautiful soft white cheese with great meltability.  The nutty, fruity, buttery flavor profile of this cheese will be evident as you taste TCI’s fondue. 

And now... it is time to make Fondue!  

After absorbing all of this fascinating information, it was time to begin preparing our fondue. But first, we had to enjoy our first glass of Fotinos Brothers 2006 Pinot Noir...........Salute!

So, we headed towards the kitchen to begin the preparations for our All American Artisanal Fondue.

We gathered the ingredients, grated the cheese, measured out the 2006 Pinot as well as other liquid and solid ingredients for our two Fondues.

Step 1: 

Whisk the Fotinos Brothers 2006 Pinot together with Flour to create a roux.   

  Step 3: 

We prepare the cheese for our Chedda Blue Fondue

Hook's 10 Year Cheddar and Hook's Blue Paradise are pictured below.

 Step 5:

All ingredients are ready. We've grated our cheese, measured out our wine and other liquid ingredients. We are ready to begin! Say Cheese!  

Step 6:

Heat liquid ingredients in a heavy pan over medium heat. Slowly stir in the cheese, using a large spoon. Add the Fotinos Brothers 2006 Pinot and the spices as you go!  

Step 7: 

Continue stirring the mixture over medium heat. You must stir constantly, so that the fondue will reduce without boiling. Continually scrape the bottom of the pan with the large spoon to ensure that the mixture does not burn.

Oh... and don't forget to take a sip of wine!    

 Step 8:

Once the fondue has reached the perfect consistency, transfer it to your Fondue Pot... doesn't this look delicious?!?

 Step 9:

Cheers! (again) 

 We've created an original recipe for an All American Artisanal Cheese Fondue! 

Step 10: 

Serve and enjoy with Fotinos Brothers 2006 Pinot. 

This easy to make recipe is the perfect dish to serve this holiday season. We've outlined all of the instructions and ingredients so that you can share this delectable dish with your friends and family!  

Ingredients:
1 1/2 cups boxed tomato soup
1 teaspoon Worcestershire sauce
3 cups (12 ounces) shredded sharp Cheddar cheese
3/4 cup (3 ounces) crumbled blue cheese
6 tablespoons Fotinos Brothers Pinot Noir
La Brea Bakery’s French Baguette torn in bite-size pieces with crust
Dried California Calimyrna and Mission Figs

Cooking Directions:
In heavy saucepan, heat the soup and the Worcestershire sauce. Stir in the cheeses, a little at a time, until they begin to melt. Add the Pinot Noir; stirring until the cheese is fully melted and the Pinot Noir is blended into the mixture.  You will need to whisk this fondue and cook it down to reduce to the consistency of your liking.   Transfer the fondue to your heated fondue pot with the sterno on and enjoy with chunks of La Brea Bakery Artisan Bread and California Mission and Calimyrna Figs!

Note:  If the cheese fondue is too hot, it will not deliver the depth of flavors from these American Artisan Cheeses and Wine inside.   Get the mixture  bubbling in the fondue pot and then turn the sterno way down while still keeping a melted quality.   Taste it really hot and then taste it with the wine when it is a bit less hot and discover the difference.  It’s like drinking a wine too cold or too warm.

Serves 6-10 people when you have another cheese fondue or 4 for dinner.   Serve a fresh green salad and you’ve got a high pay off and very delicious evening.

 Click here to purchase our 2006 Pinot Noir - we are nearly sold out! 

Very special thanks to Barrie Lynn - The Cheese Impresario 

Please visit Barrie Lynn's website, www.thecheeseimpresario.com , for more information!  

THE OC GAZETTE FEATURES FOTINOS BROTHERS WINERY

YORK STREET RESTAURANT, DALLAS, TX.

Fotinos Brothers Winery would like to announce the placement of our 2006 Pinot Noir in York Street Restaurant,  Dallas, Texas.

York Street has earned local and national acclaim since Chef Sharon Hage took ownership in 2001. Recent attention includes being named one of Gourmet Magazine's Top 50 Restaurants in the nation and 4 stars from The Dallas Morning News.

James Beard Award Nominations for Best Chef in the Southwest
2008, 2007, 2006, 2005, 2004

Zagat Restaurant Guide 2008, 2007, 2006
Top Rated New American Restaurant for Food in DFW

New York Times Sunday Travel Guide, March 25, 2007
Where to Eat in Dallas

Dallas Morning News, March 2007
4 Stars

REEF RESTAURANT, HOUSTON, TX.

Fotinos Brothers Winery is proud to announce our 2006 Pinot Noir is now on the wine list of REEF restaurant  in Houston, Texas with the following accolades.

• Chef Bryan Caswell Named Top 10 Best New Chef by Food & Wine Magazine

• REEF Named one of 50 Best New U.S. Restaurants by Travel & Leisure Magazine

• REEF Named The #1 Seafood Restaurant in the U.S. by Bon Appetit Magazine

Napa Wine Project & Fotinos Brothers Winery

Check out this weblink for press on Fotinos Brothers Winery http://www.napawineproject.com/napa-wineries/?ltr=f , then scroll down to our listing.