Introduction to Basket Cheese

Basket cheese, also known as formaggio da pasta filata in Italian, is a traditional Easter staple for Italians and Italian Americans who have grown up celebrating Nonna’s Old World food traditions. It’s a smooth, bright-white cheese that comes in white plastic containers and is made with pasteurized cow’s milk and rennet, an enzyme that causes milk to become cheese by separating it into the solid curds and liquid whey.

Characteristics of Basket Cheese

Delicate in texture, similar to tofu, basket cheese has a mild taste, somewhat bland with only the faintest flavor of curds. It’s a type of fresh cheese, known as formaggi freschi, sent to market after a very brief period of ripening. Due to its high moisture content, it has a very short shelf life of three weeks at most and is meant to be eaten shortly after it is purchased.

Comparison with Other Cheeses

Fresh basket cheese should not be confused with another Italian basket cheese known as canestrato, an aged artisanal cheese with a thick rind made from a mix of goat and sheep’s milk. Canestrato is often served with fresh fruit and wine, and can also be grated onto pasta or soup. Both cheeses are formed and shaped in small, vented baskets, traditionally crafted from woven wicker or reeds, but now more often made of plastic.

Production of Basket Cheese

To make basket cheese, pasteurized milk is cooled to 90 degrees, and rennet is added. After 45 minutes, cheesemakers have a big vat of milk gelatin, which is then cut into cubes with a cheese harp. The mixture is raked a few times to reduce the whey, and when the cheese is firm enough, the excess whey is drained, and the curds fall to the bottom. The curds are then packed into plastic baskets, and two baskets are put together to create one unit. The cheese is flipped a few times to drain any remaining whey and then placed in a cooler for about an hour to firm up. After a quick 20-minute dip in a salt brine, the cheese is put on racks once again to drain.

Uses of Basket Cheese

Basket cheese can be eaten right out of the slotted container, on top of crackers or good crusty bread, perhaps with a little honey, jam, or fruit to sweeten things up. It can also be eaten with a generous drizzle of good olive oil, a sprinkle of salt, and a grind of black pepper. Additionally, it can be crumbled onto tossed greens for a light lunch, placed in a grilled-cheese sandwich, or sprinkled on top of pasta. Some people also like to marinate it for an antipasta with roasted peppers, olives, basil, and garlic, or whip it with sugar and heavy cream into a velvety, pudding-like dessert.

Italian Easter Pie

Basket cheese’s most popular use is in a rich, seasonal specialty known as Italian Easter pie, also known as pizza rustica, pizza chena, or pizzagaina. Every Italian region has its version of the savory dish, which is stuffed with spicy-hot soppressata and prosciutto, along with basket cheese, ricotta, and Parmesan.

Recipes

Here are a few easy recipes that allow this seasonal food to shine:

Pizza Rustica (Italian Easter Pie)

Ingredients:

• Homemade or prepared pastry or regular pie crust for a 2-crust pie
• 1/2 pound bulk sausage, cooked and drained
• 1 small onion, chopped
• 1/4 pound pepperoni, chopped
• 1/4 pound hard salami, chopped
• 1/4 pound prosciutto, chopped
• 1 pound fresh basket cheese, drained
• 1 pound fresh ricotta
• 4 ounces shredded mozzarella
• 4 ounces shredded provolone
• 1/4 cup Parmesan cheese, grated
• 3 eggs, lightly beaten
• Pepper to taste

Instructions:

1. Prepare filling: Crumble and cook sausage. Add chopped onions and cook until soft.
2. Chop the rest of the meats into small pieces. Drain fresh basket cheese, pat dry with paper towels, and crumble or slice into bite-size pieces.
3. Mix all ingredients in a large bowl. Pour filling into pie crust.
4. Put on top crust and seal edges. Cut slits in top to let steam escape.
5. Bake in 350-degree oven for 50 minutes.

Fried Basket Cheese

Ingredients:

• 1 pound basket cheese
• 1-2 cups vegetable or peanut oil for frying
• 1 cup panko or whole-wheat breadcrumbs
• 1/2 cup all-purpose flour
• 2 eggs, whisked
• Parsley
• 1/2 cup grated Pecorino-Romano cheese
• Salt and pepper
• Fresh tomato sauce, for serving

Instructions:

1. Remove basket cheese from holder. Pat dry with paper towels or a clean dish towel. Freeze cheese for approximately 15 minutes to harden it a bit. Slice into 1-inch wedges.
2. Prepare breading by placing panko or whole-wheat breadcrumbs, all-purpose flour, and 2 whisked eggs in separate bowls.
3. Dredge one piece of cheese in flour, dip in the egg, and coat with breadcrumbs. Transfer to a dish and repeat until all basket cheese is breaded.
4. Fry in hot oil until golden brown. Serve warm with prepared chunky tomato sauce.

Basket Cheese Panini

Ingredients:

• 2 slices ciabatta bread, each 1/2 inch thick
• Olive oil, lemon juice, salt, and pepper mixed for brushing
• 2 tablespoons sun-dried tomato paste or spread
• 2 1/4-inch-thick slices basket cheese
• 2 slices of tomato, thinly sliced
• 1/4 cup baby spinach, stemmed

Instructions:

1. Preheat an electric panini maker according to the manufacturer’s instructions.
2. Brush 1 side of each bread slice with olive oil mixture. Lay slices, oiled side down, on a clean work surface.
3. Spread the top of each slice with 1 tablespoon tomato paste. Place the basket cheese on a slice and top with tomato and spinach.
4. Place the sandwich on the preheated panini maker and cook until the bread is golden and the cheese is melted.

Basket Cheese and Chocolate Pudding

Ingredients:

• 1 3/4 cups heavy cream, divided
• 1/2 cup dark chocolate, chopped
• 1 pound basket cheese
• 1/2 cup sugar
• 1/4 cup Bailey’s Irish Cream liqueur
• 1 1/2 tablespoon finely ground coffee

Instructions:

1. Heat 3/4 cup cream in a small saucepan, bring to a boil, and remove from heat. Add chopped chocolate. Whisk until well incorporated, set aside, and cool to room temperature.
2. In a food processor, mix basket cheese, sugar, Bailey’s Irish Cream, and ground coffee until smooth.
3. Add remaining 1 cup of the cream and process until just mixed. Divide this mixture among 6 8-ounce dessert dishes.
4. Spoon the chocolate mixture over the basket cheese mixture and refrigerate for at least 30 minutes.

Conclusion

Basket cheese is a delicious and versatile ingredient that can be used in a variety of dishes, from traditional Italian Easter pie to fried cheese and panini. Its mild flavor and creamy texture make it a great addition to many recipes. With its short shelf life, it’s best to consume it fresh, but it can also be used in desserts like chocolate pudding. Whether you’re looking to try something new or stick to traditional recipes, basket cheese is a great choice for any occasion.

FAQs

• Q: What is basket cheese?
  A: Basket cheese, also known as formaggio da pasta filata, is a type of fresh cheese made from pasteurized cow’s milk and rennet.
• Q: How long does basket cheese last?
  A: Due to its high moisture content, basket cheese has a very short shelf life of three weeks at most.
• Q: Can I use basket cheese in desserts?
  A: Yes, basket cheese can be used in desserts like chocolate pudding, adding a unique flavor and texture.
• Q: Where can I find basket cheese?
  A: Basket cheese can be found at Italian markets, specialty stores, or online.
• Q: Can I make basket cheese at home?
  A: While it’s possible to make basket cheese at home, it’s a complex process that requires specific equipment and ingredients. It’s recommended to purchase it from a reputable source.