Selch means “the smoke house,” Kӓse means “cheese,” which makes this “the smoke house cheese.”
Keep reading to learn about Selchkӓse and try a Selchkӓse, Tomato & Arugula Pizza recipe!
Selchkӓse (prounounced “CELL ssh kaysee”) is made in the Land-Waldviertler, a forest region between the Danube River and Czech frontier in the northwest part of the state of Lower Austria. Two breeds of sheep supply the milk for Selchkӓse – East Fresian sheep (known for high volume and high quality milk) and the Lacaune sheep (a French breed of Roquefort cheese fame). The sheep, which are never given growth hormones, graze at 1,500 feet on untreated grass and grass hay in this exceptionally lush green area. They graze outside in the pastures during the mild months and during the harsh winter months they are fed with dried grass from the same fields.
Using the pasteurized sheep’s milk, the cheese is naturally beech wood smoked so the great milk taste comes through the subtle smokiness. Many smoked cheeses are smoked using hickory which can overpower the taste of the milk.
With its creamy, silky smooth texture and smoky flavor, Selchkӓse is great on pizza, sandwiches or panini, for snacking, or in place of bacon in any recipe or salad. This Selchkӓse, Tomato & Arugula Pizza is a must-try recipe!
SELCHKӒSE, TOMATO & ARUGULA PIZZA
Recipe from Fond O’ Foods
Makes a 12-inch pizza
- 1 lb refrigerated fresh pizza dough
- Cooking spray
- 1 cup thin sliced Selchkӓse
- 2 cups grape tomatoes, halved lengthwise
- 1/2 teaspoon crushed red pepper
- 1 tablespoon yellow cornmeal
- 1/2 cup lower sodium marinara sauce
- 1/2 cup (2 oz) shredded part-skim mozzarella cheese
- 1 cup baby arugula
- 6 teaspoons extra virgin olive oil
- 1/2 teaspoon white wine vinegar
Preheat oven to 450F.
Place dough in a bowl coated with cooking spray; let dough stand, covered, for 15 minutes. Cook tomatoes and pepper in 4 teaspoons olive oil in pan. Cook 2 minutes, stirring occasionally.
Sprinkle a baking sheet with cornmeal. Roll dough into a 12-inch circle on prepared baking sheet. Spread sauce evenly over dough, leaving a 1/2-inch border. Top with tomatoes and Selchkӓse. Sprinkle mozzarella over top.
Bake at 450 on bottom oven rack for 17 minutes or until crust is golden. Combine arugula and remaining ingredients with 2 teaspoons olive oil and top pizza with arugula mixture.