George Duran has partnered with A Dutch Masterpiece®, Gayo Azul®, and Royal Hollandia® cheese to craft three delectable cheese boards, perfect for celebrating the Big Game. Chef Duran’s New Super Boards showcase a selection of A Dutch Masterpiece, Gayo Azul, and Royal Hollandia cheeses—a splendid way to add a touch of elegance to your Big Game gathering. Each board is meticulously designed to highlight assorted flavors and textures, catering to every palate. Whether you crave a lighter snack, a sweet and savory experience, or something decadently sweet, Chef Duran has you covered with two cheese boards: the Appy Cheese Board, the Big Game Brunch Cheese Board, and Birria Tacos.
A Dutch ‘Masterpiece’ Appy Cheese Board
A Dutch Masterpiece is a true Dutch tradition, offering a collection of four premium mature cheeses, each having won excellence awards worldwide for exclusive recipes and a commitment to traditional Dutch cheesemaking. Savor the full-bodied Frans Hals, the delicate fruity Vermeer, or the sharp taste and delicious texture of Rembrandt. For the perfect cheeseboard, slice A Dutch Masterpiece Rembrandt cheese into thin triangles and arrange them elegantly. Complement the aged gouda with ingredients such as preserves, jams, grape tomatoes, pickles, olives, charcuterie meats, grapes, apple slices, orange segments, and a variety of nuts. Don’t forget to include crackers and toasted bread on a separate board or artfully piled up.
The Royal Hollandia Brunch Cheese Board
Royal Hollandia cheeses boast a 120-year legacy of meticulous craftsmanship, delivering premium cheese products. With flavors like Gouda, Edam, and Maasdam, each named after Dutch cities of origin, Royal Hollandia is the ideal addition to a brunch-style cheeseboard. These semi-soft creamy cheeses are easy to cut into small cubes and slices. For brunch, serve them alongside hard-boiled eggs sprinkled with everything bagel spice, smoked salmon pinwheels, whipped cream cheese with capers, cornichon pickles, grape tomatoes, toasted bagels, mini croissants, and assorted mini muffins. And Birria Tacos with Crumbled Gayo Azul Cotija Gayo Azul® is known for its fantastic cheeses, which stand apart due to a unique combination of Dutch and Hispanic cheesemaking. By combining a passion for the craft with a strong emphasis on authentic flavor and premium quality, Gayo Azul has found itself a staple in family kitchens for multiple generations. After decades of growth and innovation, Gayo Azul now offers a versatile assortment of cheeses, sure to satisfy any cheese lover. Celebrity Chef George Duran has noticed the birria tacos that are making waves right now with people and offers a unique recipe for birria tacos with Crumbled Gayo Azul. “If you don’t know, with birria tacos, you essentially take the beef from a slow-cooked beef stew and shred it into pulled beef, and then you use that to fill in your tacos!” says Chef Duran.
Birria Tacos with Crumbled Gayo Azul Cotija
Ingredients:
Gayo Azul Cotija Cheese, crumbled
2 tablespoons of achiote paste
1 teaspoon of cumin
1 teaspoon of chili powder
1/2 teaspoon of paprika
1/2 teaspoon of coriander
1/2 teaspoon of oregano
1/2 teaspoon of garlic powder
1/2 teaspoon of onion powder
1/2 teaspoon of salt
1/4 teaspoon of black pepper
1 pound of beef (such as chuck roast), cut into small cubes
1/4 cup of apple cider vinegar
2 cups of beef broth
8 small corn tortillas
Sliced red onions
Chopped cilantro
Radishes, thinly sliced
Lime wedges, for serving Birria Tacos with Crumbled Gayo Azul Cotija
Directions: In a large bowl combine first ten ingredients together. Add cubed beef to bowl and mix until fully combined. Add beef in a Dutch oven or large pot and pour in the apple cider vinegar and beef broth. Bring the mixture to a boil, then reduce the heat to low and simmer for 2-3 hours, covered until the beef is tender. Using a slotted spoon, transfer the beef to a plate. Shred the beef using two forks. Season with salt if needed. Heat a griddle or large nonstick pan over medium-high heat. Place a tortilla in the pan and heat until it starts to become soft and pliable. Drizzle some of the birria cooking liquid throughout both sides of tortilla until its absorbed and begins to crisp. Place a small handful of shredded beef in the center of each tortilla. Top with a spoonful of the birria cooking liquid, Cotija cheese, sliced red onions, cilantro and sliced radishes. Fold the tortilla in half and repeat with the remaining tortillas and filling ingredients. Serve tacos with lime wedges and extra birria sauce on the side.
“Whether you’re hosting an intimate gathering or a grand feast, these two cheeseboards and taco recipe by Chef George Duran using cheeses from A Dutch Masterpiece, Royal Hollandia and Gayo Azul are a simple, elegant, and guaranteed way to impress your guests,” says Josh Rosen, Brand Manager Friesland Campina Consumer Dairy North America. “They might make you feel like an award-winning chef and game-day winner yourself!”
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