OMG! Cheese. Oh, and some quinoa and mushrooms too.

I love cheese. All kinds. I love cheese with bread and wine. I love cheese with fruit. I love cheese-smothered anything.

I have a new favorite cheese: La Tur.

imgp3427It’s an Italian triple-cream cheese made from cow, sheep, and goat milk. It’s heaven. Pure heaven. I bought it because I was looking for Crescenza and couldn’t find it. A Whole Foods employee recommended La Tur. I’m so glad WF did not have Crescenza.

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I was looking for Crescenza for Quinoa and Crescenza with Sauteed Mushrooms {<—recipe here}, the next recipe out of Super Natural Foods on my list. Definitely try this recipe. The quinoa is cooked with wine, garlic, and onions. I used extra-virgin olive oil  instead of clarified butter. And of  course I used La Tur instead of Crescenza, which takes it to a whole other level. The mushrooms are quick and easy to make, sauteed in olive oil with a bit of red pepper flakes and salt.

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I paired the quinoa with a green salad and Old-Fashioned Dinner Rolls {<—recipe here} from a The Art & Soul of Baking recipe.  I made the cloverleaf variation, which is just one roll divided into 3 and stuffed and baked  in a muffin tin. The roll was absolutely delicious, but when La Tur is in the picture it takes a back seat. 😛

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