recipes of the day 05/07/04..........say "cheese"

Discussion in 'Recipes' started by snorton938, May 6, 2004.

  1. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    who likes cheese? i do. :D

    before i start posting recipes with yummy yummy cheese, here is a website that has some unbelievable recipes. i'm not posting them because they include their own brands in the recipes and the cheese names are in spanish (and snort don't do spanish). the good news is that each cheese they call out in the recipe is hyperlinked to whether it is a "hard", "soft", etc. cheese and this allows you to fill in a substitution of your choice brand. the recipes are amazing and this company deserves to be commended on taking the time to promote its product with quality recipes. here it is (awesome website):

    ok.....our first cheesy recipe in words i can understand........i may not be able to spell in spanish but i know what tastes good !!!

    Chicken and Black Bean Enchiladas

    Servings: 6

    This enchilada sauce is easy to make if you have a few minutes. If time is scarce, used canned sauce. Double the entire recipe and freeze half or double just the sauce portion and freeze the extra.



    2 Tbsp (15g) flour
    1 1/2 Tbsp (10g) chili powder
    1 1/2 Tbsp (10g) cocoa powder, unsweetened
    1/2 Tbsp (6g) sugar
    1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
    2 1/2 cups (600mL) tomato sauce, canned
    1 1/2 cups (360mL) water
    3 ounces (85g) tomato paste


    1 pound (455g) boned and skinned chicken breast, uncooked
    1 2/3 cups (425g) black beans, canned, (one 15-ounce can)
    1 1/2 cups (195g) reduced fat Monterey Jack cheese*, shredded, divided
    4 ounces (115g) green chili peppers, diced
    2 tsp (5g) cumin powder
    1 tsp (4g) garlic powder
    6 or 7 flour tortillas, 10-inches (25cm) round

    To make sauce: In a small bowl, combine flour, chili powder, cocoa powder, sugar and salt; set aside. In a medium saucepan, add tomato sauce, water and tomato paste. Heat and stir in flour mixture using a whisk. Continue stirring over medium heat while sauce thickens. Simmer slowly for 30–60 minutes, stirring occasionally.

    To make filling: Cook chicken breasts in a pot of boiling water until done, approximately 20 minutes. Cool and cut into 1/2-inch (2cm) pieces. Drain and rinse canned black beans. In a medium bowl, combine chicken, beans, 1 cup (130g) cheese, green chilis, cumin and garlic powder.

    Preheat oven to 400°F (205°C).

    Spray a 9x12-inch (22x30cm) shallow baking pan with vegetable oil spray. Pour one cup enchilada sauce into the baking dish and spread evenly. One at a time, moisten each tortilla by dipping it briefly in the enchilada sauce. Place approximately 1 cup (150g) of filling on each tortilla and roll it up. Put in baking dish seam side down. Continue this process until all enchiladas have been assembled. Pour remaining sauce over enchiladas.

    Bake in the oven uncovered for 20–25 minutes. Remove and sprinkle over remaining cheese. Return to oven for 5 more minutes.

    Serve with salsa and light sour cream.

    put some cheese in your fish fry !!!! (or bake fry in this case...hey, this one is for red55).

    Baked Fish Sticks or Chunky Chicken Bits

    Yield: 4 servings

    This recipe is much more healthful than most commercially-made versions. I used fresh cod and free-range organic chicken, and my food critics loved ’em. The breading mix recipe makes enough for 2 cups (230g) vegetables or 1 pound (455g) chicken or fish fillets.

    1 Tbsp (15mL) canola oil
    1 pound (455g) white fish fillets (flounder, cod, etc.) or 1 pound (455g)
    chicken breast fillets
    1/4 tsp (2g) salt (sea salt if on a corn-free diet*)
    1 tsp (2g) grated lemon rind
    1 egg
    1 egg white
    1/2 cup (120mL) 2-percent low-fat milk

    Breading mix:
    1 cup (115g) bread crumbs
    1/4 cup (35g) Parmesan cheese
    1/4 tsp (1g) black pepper

    Preheat oven to 400°F (205°C). Spray baking dish with nonstick cooking oil, then coat with canola oil.

    Rinse fish or chicken fillets. Pat dry with a paper towel. Lightly sprinkle salt on both sides of fillets.

    For fish sticks, carefully cut fillets into long strips. For chicken bits, cut fillets into 1-inch (2.5cm) squares.

    Place breading mix and grated lemon rind into a small paper bag. On a pie plate, combine egg, egg white and milk, then beat with a whisk or fork until well blended.

    Dip fish or chicken pieces into the egg and milk mixture. Place fish or chicken pieces, a few at a time, into bag with breading mix and grated lemon rind, hold bag closed and shake well.

    Place coated fish sticks or chicken bits on baking dish. Bake until golden brown, about 12 to 15 minutes.

    what the heck....another one for red55:

    Black Bean Lasagna

    A tasty vegetarian variation on a favorite family-style recipe. Serve with salad and bread for a complete dinner

    8 ounces (230g) lasagna noodles, uncooked, (approximately 9 noodles)

    Bean mixture:
    4 cups (850g) black beans, (two 15-ounce cans), divided
    vegetable cooking spray
    1 cup (150g) red bell pepper, (or green pepper), chopped
    1 cup (180g) onion, chopped
    3 cloves garlic, minced
    3 1/3 cups (825g) tomato sauce, (one 29-ounce can)

    Cheese filling:
    2 cups (460g) cottage cheese, lowfat
    8 ounces (230g) light cream cheese
    2 egg whites
    1/4 cup (9g) fresh cilantro, chopped (or fresh parsley)
    1 cup (130g) reduced fat Monterey Jack cheese, shredded

    Preheat oven to 350°F (175°C).

    Cook noodles until done, drain and set aside.

    Prepare bean mixture: Rinse and drain black beans. Mash one-half of beans and set aside. Spray a medium saucepan with vegetable oil spray and sauté red pepper, onion and garlic until tender. Add mashed beans, whole beans and tomato sauce; simmer for 10–15 minutes.

    Prepare cheese filling: With an electric mixer, combine the cottage cheese, cream cheese and egg whites, stir in the cilantro.

    Assemble: Spray a 9x9-inch (23x23cm) square baking pan with vegetable oil spray. Arrange one-third of the noodles on the bottom of the pan, top with one-third cheese filling, spread on one-third bean mixture. Repeat twice, ending with bean mixture.

    Bake in oven for 30 minutes, remove and top with cheese, return to oven for another 10 minutes. Let stand 10 minutes before serving.
  2. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    a tribute to one of my favorite cheese toppings:

    Bowties with Canadian Bacon and Onions

    Servings: 6

    A very hearty pasta dish that gets its pizzazz from the smoky flavor of Canadian bacon. Serve this on a cold winter day!

    1 Tbsp (15mL) olive oil
    4 medium onions, chopped
    8 ounces (230g) Canadian bacon, cut into 1/2" (1.5cm) cubes
    4 cloves garlic, minced
    4 cups (985g) canned tomatoes
    1/2 cup (120mL) red wine
    Freshly ground pepper, to taste
    1 pound (455g) spaghetti, uncooked
    1/2 cup (60g) Parmesan cheese, grated

    Heat olive oil in a medium-sized saucepan. Brown onion in olive oil until light brown.

    Add garlic and canadian bacon and sauté for 5 minutes. Add tomatoes and wine and cook, partially covered for about 30 minutes.

    Meanwhile cook pasta in rapidly boiling water until al dente. Drain, and transfer to a serving bowl.

    Season sauce generously with freshly ground pepper and pour over spaghetti.

    Serve with freshly grated Parmesan cheese

    sorry red55, the next one is not a skinny boy meal......

    Fettuccine with Salami

    This is a good example of a pasta dish that has alot of flavor from a small amount of meat. It doesn’t have alot of sauce but it is sure to please!

    snort's note: add as much salami as you please and you are allowed to slice it thick! :D

    1 pound (455g) fettucine, uncooked
    1 Tbsp (15mL) extra virgin olive oil
    1 medium red onion, minced
    1 stalk celery, minced
    4 cloves garlic, minced
    4 ounces (115g) Italian salami, thinly sliced, cut into matchsticks
    1/2 cup (120mL) dry white wine
    1/2 cup (120mL) chicken broth
    1 cup (40g) Italian parsley, chopped
    Freshly ground black pepper, to taste
    1/2 cup (60g) Parmesan cheese, grated


    Cook pasta in rapidly boiling water until done. Drain.

    Heat the olive oil in a 12-inch (30cm) skillet. Sauté the onion, celery, and garlic until the vegetables are soft; about 5 minutes. Add the salami, and cook for 3 minutes.

    Add the wine and chicken broth and and cook for 5 minutes more. Add the parsley and pepper and stir well.

    Transfer cooked pasta into the skillet and toss to combine all the ingredients.

    Serve with Parmesan cheese.

    fish tacos are amazing and deserve another post (we did them when we went to mexico)....

    Fish Tacos

    A fun way to enjoy the fresh flavors of Mexican cuisine all wrapped up in a soft taco. Serve with corn and a green salad.

    1/4 cup (60mL) fresh lime juice, (juice of 2 limes)
    1 Tbsp (15mL) olive oil
    1 Tbsp (7g) cumin powder
    1 Tbsp (7g) chili powder
    1/2 Tbsp (1g) oregano
    1/2 tsp (2g) black pepper, freshly ground
    1 1/2 pounds (170g each) halibut steaks, (four steaks)
    4 flour tortillas, 10-inch (25cm) diameter)
    2 cups (520g) black beans, canned, or made from scratch
    1 cup (110g) Monterey Jack cheese, shredded

    In a large zip-lock plastic bag or dish with cover, combine lime juice, oil, cumin, chili powder, oregano and pepper; stir well. Add fish to lime marinade and refrigerate at least 30 minutes.

    Prepare grill (medium-high heat) and oil the rack so fish will not stick. Place fish on the hot grill and cook 4–5 minutes per side or until fish flakes easily when teated with a fork.

    While fish is cooking, wrap tortillas in foil and place on grill to heat.

    Place black beans in a microwave-safe dish, cover and heat in the microwave.

    When fish is done, place it in a dish and flake with a fork. Assemble tacos by spooning beans into the center of each tortilla, add flaked halibut and top with cheese and salsa. (See the recipe for Mango Salsa.)

    Alternate broiling option: Preheat oven broiler, coat broiler pan with vegetable oil spray and broil fish 4–5 minutes per side.

    Greek Style Shrimp

    Serve along with rice, green beans and a crusty loaf of bread.

    2 whole shallots, peeled and minced
    3 cloves garlic, minced
    1 pound (455g) shrimp, uncooked, peeled and deveined
    1 large tomato, chopped
    1 tsp (2g) oregano
    4 ounces (115g) feta cheese, crumbled
    2 Tbsp (5g) parsley, chopped

    Heat oil in a large skillet, and add shallots and garlic. Sauté until tender, about 3 minutes.

    Add shrimp and sauté for 2 minutes, just until shrimp turn pink. Add tomato and oregano and cook for 2 minutes more.

    Remove from heat and place in an an attractive serving bowl. Sprinkle with feta cheese and parsley.

    Mexican Rice Casserole with Chiles and Cheese

    A tasty dish blending all the delicious south-of-the-border flavors. Can stand alone as a main dish or works equally well as a side dish.

    4 cups (800g) cooked rice, white or brown
    1/2 cup (65g) Monterey Jack cheese, shredded
    4 ounces (115g) green chiles, chopped (one 4-ounce can)
    1/2 cup (20g) cilantro, chopped
    4 green onions, chopped
    1 cup (240g) sour cream
    1/2 tsp (1g) cumin
    1/4 tsp (2g) salt
    1/4 tsp (1g) pepper

    Preheat oven to 375°F (190°C).

    In a medium bowl, combine cooked rice with cheese, chiles, cilantro and green onions. Mix together.

    In a small bowl, stir together sour cream, cumin, salt and pepper. Add to rice mixture and stir thoroughly. Spray a medium casserole dish or 9x9-inch (23x23cm) baking pan with vegetable oil spray. Spread rice mixture into casserole or baking dish and bake uncovered in the oven for approximately 30–40 minutes until cheese melts. Alternately, place in the microwave and cook until heated through.

    Parmesan-Grits Soufflé

    Although grits are usually served with lots of butter, they’re lightened in this soufflé with egg whites and flavored with Parmesan cheese. This dish is delicious served plain as a side dish or as an appetizer drizzled with vinaigrette and garnished with fresh figs, slivers of country ham and ramps, a variety of wild leek available in the spring.

    1 cup (150g) grits
    4 cups (1L) water
    1/2 cup (35g) Parmesan cheese, grated
    Salt and pepper to taste
    4 egg whites
    1 Tbsp (6g) lemon zest
    1/4 cup (60mL) lemon juice
    1 cup (240mL) olive oil
    12 fresh figs, quartered
    18 ramps or 6 small leeks
    1 cup country ham, sliced into slivers (optional)
    Chopped chives

    Preheat oven to 350ºF (175°C). Lightly oil six 5-ounce (145g) oven-proof ramekins. In a medium-size saucepan, bring the water to a boil and whisk in the grits. Lower the heat and continue cooking, stirring occasionally, until the grits begin to thicken, about 15 minutes. Stir in the cheese and season with salt and pepper. Set grits aside to cool down. Don’t let grits cool completely or they’ll set.

    While the grits cool, whip the egg whites into stiff peaks. Fold egg whites into the warm grits in thirds until incorporated.

    Fill ramekins with the grits and place them in the oven. Bake 20 minutes or until the soufflé has risen.

    Meanwhile, make the vinaigrette. Place the juice and zest in a mixing bowl. Season with salt and pepper and then whisk in the oil. Set aside until ready to serve.

    To prepare the garnish: Peel and rinse ramps under cool water to remove any dirt. Brush the ramps and figs with a little vegetable oil and grill or broil until tender, 5 to 8 minutes.

    To serve: Turn each soufflé out of its ramekin onto a plate. Arrange the figs, ramps and ham slivers decoratively around the soufflé. Drizzle the plate with the vinaigrette and garnish with chopped chives.

    Pasta a la Grecque

    Shrimp and feta cheese come together with the flavors of the Mediterranean in this Greek-inspired pasta recipe.

    4 tomatoes
    3/4 pound (340g) medium shrimp, cooked, shelled and deveined
    1/2 pound (230g) feta cheese, crumbled
    6 scallions, chopped
    4 tsp (8g) fresh oregano, minced
    1 pound (455g) spinach linguine

    Cut tomatoes in half crosswise. Squeeze to extract seeds. Coarsely chop tomatoes. Combine tomatoes, shrimp, feta cheese, scallions, oregano, salt, and pepper in a large bowl. Toss well and let marinate in refrigerator for 1 hour.

    Cook linguine according to package directions. Rinse and drain well. Toss warm pasta with shrimp and feta cheese mixture and serve immediately.

    Penne with Goat Cheese and Sun-Dried Tomatoes

    Yield: 4 servings

    The fresh, tangy flavor of goat cheese complements the sweet taste of sun-dried tomatoes in this creamy sauce. Goat cheese has less fat and cholesterol than other cheeses.
    snort's note: it's also a hell of alot more expensive.

    1/4 cup (40g) sun-dried tomatoes
    1 3-ounce (85g) log goat cheese
    2 cloves garlic minced
    1/2 tsp (2g) freshly ground black pepper
    2 cups (150g) arugula or watercress, stems removed
    1 pound (455g) penne pasta
    2 Tbsp (20g) toasted pine nuts (optional)

    Pour 1/2 cup (120mL) of boiling water over sun-dried tomatoes in a small bowl. Cover and let stand 15 minutes until tomatoes soften. Drain tomatoes, reserving soaking liquid.

    Chop tomatoes and combine with crumbled goat cheese, garlic and pepper in a food processor or blender. Puree 30 seconds then add liquid from tomatoes. Puree another 30 seconds.

    Cook penne according to package directions. Rinse and drain well. Toss with sauce, arugula and pine nuts.

    Penne with Sausages and Broccoli

    What a delicious way to eat broccoli! While very simple to make, the flavors are complex and powerful.

    12 ounces (340g) penne pasta, uncooked
    5 cloves garlic, sliced
    12 ounces (340g) Italian sausage, in bulk (removed from casing)
    3 cups (345g) broccoli florets
    1 cup (240mL) water
    Parmesan cheese

    Cook penne pasta in rapidly boiling water until done. Drain and set aside.

    Heat olive oil in a large skillet. Add garlic and sauté until the garlic turns brown. Remove from skillet and set aside.

    Brown sausage in the same pan and cook until done through, about 10 minutes.

    Add broccoli and water to the pan and cook for 5 minutes, uncovered, stirring occasionally. The sausage will be crumbly and mixed in with the broccoli.

    Transfer penne to skillet and cook for 2 minutes, stirring to thoroughly combine ingredients.

    Top with the crisp garlic bits and serve with freshly grated Parmesan cheese.

    uh oh. another version of tamale pie. who likes it? i do ! :D

    Tamale Pie

    Call it cornmeal or polenta—it makes a great combo with beans and a small amount of meat.

    3/4 pound (340g) ground beef
    1/2 cup (90g) chopped onion
    2 cloves garlic, minced
    1 2/3 cups (425g) canned kidney beans (one 15-ounce can), drained and rinsed
    2 cups (480mL) tomato sauce (one 15-ounce can)
    1/4 cup (35g) black olives, sliced
    1 Tbsp (8g) chili powder or more, to taste
    1/2 tsp (3mL) Tabasco sauce
    1 cup (150g) cornmeal
    2 1/2 cups (600mL) water
    1/2 tsp (3g) salt
    1/2 cup (65g) Cheddar cheese, grated

    Preheat oven to 375°F (190°C).

    Brown beef in a nonstick skillet. Add onions and garlic and cook, uncovered, for 5 minutes. Add beans, tomato sauce, black olives, chili powder, and Tabasco sauce, and stir to combine. Transfer bean mixture to a 10x 10-inch (25x25cm) casserole dish that has been sprayed with vegetable oil cooking spray.

    Combine cornmeal, water, and salt in a medium saucepan. Bring mixture to a boil, stirring constantly. Continue cooking and stirring until mixture is thick (about 10 minutes).

    Ladle cornmeal over meat and bean mixture and flatten with a spoon.

    Bake, uncovered, for 45 minutes.

    Remove from oven and sprinkle grated cheese over the top.

    Pizza Casserole

    A hit with kids! Serve with a salad and some crusty bread.

    1 cup (200g) brown rice, uncooked
    1 1/2 cups (360mL) water
    3/4 pound (340g) ground beef, uncooked
    3 cups (720mL) tomato sauce, canned (one 26-ounce can)
    1 tsp (4g) pepper
    1 tsp (2g) oregano
    1/2 tsp (2g) garlic powder
    1 1/4 cup (165g) mozzarella cheese, grated

    Preheat oven to 350°F (175°C).

    Place rice and water in a medium saucepan. Cover and bring to a boil. Reduce heat and cook for 45 minutes. Turn off heat.

    Brown ground beef in a large non-stick skillet. Add tomato sauce, pepper, oregano and garlic to beef. Cover and cook for 15 minutes.

    Add one cup (130g) mozzarella cheese to cooked rice; mix together.

    Lightly oil a casserole dish. Place about one third of the rice and cheese mixture in the casserole dish.

    Place about one third of the beef mixture over the rice mixture. Repeat layers, ending with the sauce.

    Sprinkle top with the remaining grated cheese.

    Bake for 30 minutes.

    Orzo Mediterranean Style

    Servings: 6

    Warm or cold, this quick orzo dish blends fresh flavors and beautiful colors. Double the recipe for a crowd. Serve as either a main or side dish.

    2 cups (230g) orzo pasta, uncooked (rice-shaped pasta)
    1 cup yellow bell pepper, chopped, (1 pepper)
    2 tomatoes, fresh, chopped
    1/2 cup (100g) red onion, chopped
    3 ounces (85g) feta cheese, crumbled (3/4 cup)
    1/4 cup (10g) fresh parsley, chopped
    1/4 cup (35g) black olives, chopped
    1/4 cup (60mL) red wine vinegar
    2 Tbsp (30mL) olive oil
    1/2 tsp (2g) black pepper, freshly ground

    In a large pot, heat water to a boil. Cook pasta in rapidly boiling water until done. Drain and set aside.

    Combine orzo and remaining ingredients in a large bowl. Toss well and serve at room temperature or chilled.

    another good mac & cheese recipe:

    Macaroni and Cheese

    Servings: 4

    An old time favorite.

    2 cups (230g) elbow macaroni, uncooked
    1 1/2 Tbsp (20g) margarine
    1/4 cup (30g) flour
    2 cups (480mL) milk
    1 tsp (5mL) Worcestershire sauce
    3/4 tsp (1g) dry mustard
    1/8 tsp (1mL) Tabasco sauce, (or other hot red pepper sauce)
    1/8 tsp (1g) black pepper, freshly ground
    2 cups (230g) cheddar cheese, shredded
    3 Tbsp (25g) Parmesan cheese, grated, fresh

    In a large pot, heat water to a boil. Cook macaroni in rapidly boiling water until done. Drain and set aside.

    Melt margarine in a medium saucepan over low heat. Add flour and cook one minute, stirring constantly with a wire whisk. Gradually add milk, stirring constantly. Continue to stir and cook over medium heat approximately 10 minutes until thickened and bubbly. Boil for one minute and remove from heat.

    Add seasonings (Worcestershire sauce, mustard, Tabasco and pepper) and cheeses. Stir until cheeses melt. Combine cheese sauce and macaroni in a bowl; stir well. Serve immediately.

    Chili Rellenos
    Yield: 4 servings

    Enjoy a favorite Mexican dish.

    8 ounces (230g) evaporated milk
    2 eggs
    1/3 cup (40g) flour
    12 ounces (340g) green chili peppers, whole (three 4-ounce cans)
    6 ounces (170g) cheddar cheese, grated, divided
    6 ounces (170g) Monterey Jack cheese, grated, divided
    1 cup (240mL) tomato sauce, (one 8-ounce can)

    Preheat over to 350°F (175°C).

    In a medium bowl, beat evaporated skim milk with eggs and flour until smooth.

    Split open chiles; set aside.

    Mix jack and cheddar cheeses together. Reserve 1/2 cup (115g) of cheese for topping.

    In a 1 1/2 quart (1.5L) casserole dish, alternate layers of chiles, cheese and egg mixture. Slowly pour tomato sauce on top and sprinkle with the reserved cheese. Bake for approximately 1 1/4 hour.

    Creamy Pesto Pasta with Smoked Pork

    Servings: 4

    Small amounts of smoked pork and pesto add big flavor to this simple but flavorful pasta dish.

    1 1/4 cups (285g) sour cream
    3 Tbsp (45g) pesto sauce
    12 ounces (340g) angel hair pasta, (or linguine), uncooked
    2 cloves garlic
    6 ounces (170g) smoked pork loin, precooked (add more if you like)
    1 cup (150g) red bell peppers, sliced (one pepper)
    10 ounces (285g) frozen chopped spinach, (one 10-ounce package), thawed and drained
    4 ounces (115g) feta cheese, crumbled (1cup)

    In a small bowl, mix light sour cream and pesto together. Set aside.

    Cook pasta in boiling water.

    While pasta is cooking, spray a large nonstick pan with vegetable oil spray. Sauté garlic and smoked pork loin for 1–2 minutes. Add pepper strips to pork and cook until tender.

    Stir in drained chopped spinach and drained pasta. Crumble feta cheese over pasta.

    Toss pasta with sour cream sauce. Heat until cheese begins to melt.
  3. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    some more good cheese recipes...

    simply southern cheese souffle crusted chicken

    Servings: 4

    1 pound boneless chicken breast, cut into bite-size chunks
    3/4 teaspoon ground cumin
    1/4 teaspoon cayenne pepper
    1 tablespoon butter
    2 medium vine-ripened tomatoes, seeded, diced
    1 can (15 ounces) pre-seasoned black-eyed peas, drained well
    1/3 cup whipping cream
    1 clove garlic, minced
    1/3 cup shredded Muenster cheese
    1/3 cup shredded provolone cheese
    1/3 cup shredded Swiss cheese
    2 egg whites

    Heat oven to 375 degrees.

    Toss chicken with cumin and cayenne pepper. Heat butter in large non-stick skillet until sizzling. Add chicken and sauté until lightly browned but not fully cooked, 3 to 4 minutes. Remove chicken from skillet and set aside. In same skillet add tomatoes and peas. Cook about 1 minute.

    Place peas and tomatoes in a shallow 1 1/2-quart baking dish. Top with chicken.

    In a small saucepan, heat cream and garlic until almost boiling. Remove from heat and stir in cheeses until smooth.

    Whip egg whites until soft peaks form. Fold cheese mixture into egg whites. Spoon over chicken.

    Sprinkle lightly with paprika. Bake until golden brown and puffed, about 20 to 25 minutes.

    Chef Elizabeth Terry
    of Elizabeth on 37th
    Savannah, GA

    double cheddar mashed potatoes with horseradish

    2-1/2 (6-7 medium-sized) pounds Russet baking potatoes, peeled and cut into 1-1/2 inch chunks
    3 tablespoons softened butter
    1 cup (4 ounces) shredded sharp Cheddar cheese
    1 cup (4 ounces) shredded white Cheddar cheese
    1/2 cup warm milk
    2 tablespoons prepared horseradish
    2 tablespoons chopped fresh chives or parsley
    Salt and pepper to taste
    Additional shredded cheese for sprinkling on top

    Cook potatoes in large pot of boiling water until very tender, about 18 minutes. Drain in colander. Return potatoes to pot and mash with potato masher. Stir in butter and cheeses and mix until smooth. Add milk to make a creamy consistency. Stir in horseradish and half of the chives. Season to taste with salt and pepper. Place in serving bowl and sprinkle with additional cheese and remaining chives.

    all-american cheeseburger

    1/2 cup ketchup
    1/4 cup unseasoned breadcrumbs
    1-1/2 pounds lean ground beef
    1 cup crushed potato chips
    3/4-1 cup sweet pickle relish or piccalilli
    6 slices American cheese, cut into quarters
    12 mini Kaiser or dinner rolls

    Preheat grill. Mix together ketchup, unseasoned breadcrumbs and ground beef. Form into 12 mini patties for mini cheeseburgers. Grill over medium heat, about 6 to 8 minutes, or until desired doneness. While burgers are cooking, combine crushed potato chips and relish.

    Top each cooked burger with about 2 tablespoons of potato chip/relish mixture, and then place 2 quarters of the sliced cheese on top.

    Serve on mini rolls with desired condiments.

    cheesy mexican beef casserole

    2 pounds ground beef
    1 medium onion, chopped
    1 can (10-3/4 ounces) condensed cream of mushroom soup, undiluted
    1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
    8 corn tortillas (6 inches)
    1 can (7 ounces) chopped green chilies
    4 cups (16 ounces) Sargento ChefStyle Mild Cheddar Shredded Cheese
    Shredded lettuce
    Chopped tomatoes
    Sour cream

    In a skillet, cook beef over medium heat until no longer pink; drain. Add onion and cook until tender. Add soups and ½ soup can of water. Line the bottom of a 13-inch x 9-inch x 2-inch baking dish with four tortillas, torn into pieces. Cover with half of the meat mixture, then half of the chilies and half of the cheese. Repeat layering with remaining tortillas, meat mixture, chilies and cheese. Bake at 325° for 30 to 45 minutes or until hot and bubbly. Serve with shredded lettuce, chopped tomatoes and sour cream.

    grilled chicken caesar melt

    2 slices French bread (slices are about 5 inches across and about 3 inches in depth)
    2 tablespoons prepared Caesar dressing
    2 slices (1 ounce each) white Cheddar (yellow Cheddar may be used as a substitute)
    1 small, grilled, boneless chicken breast (3 ounces) or 2 slices of deli chicken
    1 tablespoon grated Parmesan cheese
    1 tablespoon butter

    Spread 1 tablespoon of the Caesar dressing on 1 side of each slice of bread. Place spread side down. Place 1 slice of white Cheddar on each slice. Top cheese with freshly grilled chicken fillet or 2 slices of deli chicken.

    Sprinkle with the grated Parmesan cheese. Close sandwich. Melt 1 tablespoon butter in skillet or griddle over moderate heat. Cook sandwich, on both sides, until golden brown.

    kay's cheesy lasagna

    1-1/4 pounds ground beef
    1 medium onion, minced
    1 garlic clove, minced
    1 jar (48 ounces) spaghetti sauce
    2 cups (15 ounces) Sargento Whole Milk Ricotta Cheese
    1/4 cup (1 ounce) Sargento Fancy Shredded or Grated Parmesan Cheese
    2 tablespoons chopped fresh parsley
    Salt and dried oregano to taste
    2 Eggs
    1 pound lasagna noodles, cooked and drained
    6 cups (24 ounces) Sargento ChefStyle Mozzarella Shredded Cheese
    2 cups croutons, optional

    In a large skillet, cook beef, onion and garlic until meat is no longer pink; drain. Stir in the spaghetti sauce and heat.
    In a medium bowl, combine Ricotta cheese, Parmesan cheese, parsley, salt, oregano and eggs. Spread a thin layer of meat sauce in a 13-inch x 9-inch x 2-inch pan. Layer one-third of lasagna noodles, 1/3 of the cheese mixture, 1/3 of the meat sauce and 1/3 of the Mozzarella cheese. Repeat layering two times.
    Bake at 350° for 45 minutes. Let lasagna stand for 15 minutes before serving.

    three cheese blackbean chili with cheddar crust

    2 large onions, diced
    2 tablespoons butter
    1/4 cup tomato paste
    1 tablespoon chili powder
    1 tablespoon cocoa powder
    1 teaspoon cumin seed
    3 medium carrots, chopped
    2 ribs celery, sliced
    3 small jalapeño peppers, seeded and minced
    1 28-ounce can crushed tomatoes
    2 cups cooked or canned black beans, rinsed
    6-12 ounces dark beer or tomato juice
    1 cup (4 ounces) shredded Mozzarella cheese
    1 cup (4 ounces) shredded Monterey Jack cheese
    1 cup (4 ounces) shredded sharp Cheddar cheese

    Sauté onions in butter over medium high heat in large saucepan until translucent, about three minutes. Add tomato paste, chili powder, cocoa powder, and cumin, and cook until mixture caramelizes to a dark brown, about ten minutes. Stir in carrots, celery and jalapeños and stir to coat. Add crushed tomatoes and beans. Stir in beer to your preferred consistency. Simmer for at least an hour, up to two hours.
    Preheat broiler. Stir Mozzarella and Monterey Jack cheese into chili and top with shredded Cheddar. Broil until cheese is bubbly, about four minutes.
    Makes about eight cups. For an extra-large batch, simply double the recipe.

    triple cheese baked spaghetti

    6 ounces dry spaghetti pasta
    3/4 cup ricotta cheese
    1/2 cup (2 ounces) finely grated Romano cheese
    2 cups (16 ounce jar) prepared spaghetti sauce
    1 teaspoon dry basil
    2 teaspoons dry oregano
    1/4 teaspoon black pepper
    4 ounce mozzarella cheese, shredded

    Cook pasta according to package directions. Drain completely. Preheat oven to 350 °F.

    In a large bowl, combine ricotta and Romano cheeses, 1 cup spaghetti sauce, basil, oregano, and pepper. Set aside remaining 1 cup spaghetti sauce.

    Mix cooked pasta with cheese mixture, stirring until pasta is distributed. Place in a casserole dish coated with vegetable oil cooking spray.

    Top pasta and cheese mixture with shredded mozzarella cheese. Cover with lid or foil and bake 20 minutes. Remove cover; continue baking until cheese bubbles.

    Remove from oven and let stand for three minutes.

    Cut into four large or six smaller servings. Top each portion with remaining spaghetti sauce before serving.

    three cheese enchiladas

    1 cup (4 ounces) Sargento Fancy Mild Cheddar Shredded Cheese
    1 cup (4 ounces) Sargento Fancy Monterey Jack Shredded Cheese
    1 cup (4 ounces) Sargento Fancy Mozzarella Shredded Cheese
    1 cans (16 ounces each) refried beans (can substitute or add meat)
    1 jar (24 ounces) salsa, divided
    1/3 cup thinly sliced green onions
    1/3 teaspoon ground cumin
    12 flour tortillas (6 inches)
    Sliced ripe olives, optional
    Additional sliced green onions, optional
    Sour cream, optional

    In a medium bowl, mix all of the cheeses. In another bowl, combine beans, 1 cup salsa, 1-1/2 cups cheese mixture, green onions and cumin. Spread 1 cup salsa into the bottom of a 13-inch x 9-inch x 2-inch baking dish. Spoon a heaping 1/3 cup bean mixture down the center of each tortilla. Place tortillas seam-side down on salsa. Top with remaining salsa and cheese.
    Bake at 350° for 30 minutes or until heated through. Serve with sliced ripe olives, green onions and sour cream if desired.

    southwest frittata with sausage and cheese

    1/2 pound mild or hot Italian sausage, preferably without casing
    6 jumbo eggs
    1/2 teaspoon ground cumin
    4 pickled green chilies, cut into thin rings (about 2 tablespoons)
    2 tablespoons pimiento-stuffed green olives, minced
    3 tablespoons fresh cilantro, minced
    2 cups shredded Italian-style cheese blend (i.e. mozzarella, provolone and Parmesan blend) Olive oil (if necessary)
    Optional garnishes: tortilla chips, tomatillo slices, tomato slices, fresh salsa, sour cream

    Remove sausage from its casing, if necessary. Discard casing and reserve the meat. Place a 10-inch skillet over medium-high heat and add the sausage meat, breaking the meat into clumps. While cooking, stir until the clumps just start to brown; it is not necessary to cook the sausage through at this point. Remove pan from heat and reserve.

    Break the eggs into a large bowl. Beat well. Add the cumin, green chilies, olives and cilantro. Stir well. Add 1-1/2 cups of the cheese and blend well.

    Return the pan with the browned sausage meat to the stove over medium-low heat. There should be about 2 teaspoons of fat in the pan, which the sausage meat has rendered. (Remove excess fat if there’s more; if there’s less fat, add enough olive oil to bring the amount of fat up to 2 teaspoons.)
  4. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    the next recipes with cheese are some of the quickest and easiest that i could find....

    Golden Caramel Cheesecake Bars
    Makes: 20 servings, 1 bar each

    24 Golden OREO Original Sandwich Cookies, divided
    2 Tbsp. butter or margarine, melted
    25 Caramels (1/2 of 14-oz. bag)
    2 pkg. (8 oz. each) Cream Cheese, softened
    1 jar (7 oz.) Marshmallow Creme
    1 egg

    PREHEAT oven to 350°F. Place 14 of the cookies in food processor container; cover. Process until finely crushed. Mix with butter; press firmly onto bottom of 9-inch square baking pan. Bake 10 minutes or until golden brown. Cool 10 minutes.
    PLACE caramels and 1 Tbsp. water in microwavable bowl. Microwave on HIGH 1 minute or until caramels are completely melted, stirring every 30 seconds. Set aside. Coarsely chop remaining 10 cookies. Beat cream cheese and marshmallow creme in large bowl with electric mixer on medium speed until well blended. Add egg; mix well. Stir in chopped cookies; pour over crust. Drop spoonfuls of the caramel sauce over batter; swirl gently with knife to marbleize.
    BAKE 20 to 25 minutes or until center is set. Cool completely. Refrigerate 4 hours or overnight. Cut into 20 bars to serve. Store in tightly covered container in refrigerator.

    Very Strawberry Cheesecake

    Time: 3 hr 10 min
    Makes: 8 servings

    1 pkg. (8 oz.) Cream Cheese, softened
    1/3 cup sugar
    2 cups thawed COOL WHIP Strawberry Whipped Topping
    1 Graham Pie Crust (6 oz.)
    1 cup sliced strawberries

    BEAT cream cheese and sugar in large bowl with wire whisk or electric mixer on high speed until well blended. Gently stir in whipped topping.
    SPOON into crust.
    REFRIGERATE 3 hours or until set. Top with strawberries just before serving.

    Cheesy Pepperoni Bites

    Makes: 8 servings, 2 roll-ups per serving

    3 oz. KRAFT Roasted Garlic Flavor Cheddar Pasteurized Process Cheese Food, cut into 8 slices
    1 can (8 oz.) refrigerated crescent dinner rolls
    2 oz. pepperoni slices

    CUT each cheese slice in half lengthwise. Separate crescent rolls into triangles. Cut each triangle lengthwise in half to form a total of 16 triangles.
    PLACE 1 pepperoni slice and 1 piece of cheese on each dough triangle; roll up, starting at short side of triangle. Place, seam sides down, on ungreased baking sheet.
    BAKE at 375°F for 10 to 12 minutes or until golden brown.

    Chopped California Cobb

    Makes: 4 servings

    1 bag (10 oz.) torn romaine lettuce (about 10 cups)
    2 medium tomatoes, chopped
    1 ripe avocado, peeled, sliced and tossed with 1 Tbsp. lemon juice
    12 slices Bacon, cut into 1-inch pieces (or crumbled)
    1/2 cup Shredded Mild Cheddar Cheese
    2 hard-cooked eggs, chopped
    1/2 cup chunky Blue Cheese Dressing

    TOSS all ingredients except dressing in large salad bowl.
    SPOON onto plates; drizzle with dressing.

    Quick Lemon-Blueberry Cheese Bars

    1 pkg. (2-layer size) lemon cake mix
    1/2 cup MIRACLE WHIP Dressing
    3 eggs, divided
    2 pkg. (8 oz. each) Cream Cheese, softened
    1 cup powdered sugar
    2 Tbsp. lemon juice
    1 can (21 oz.) blueberry pie filling

    PREHEAT oven to 350°F. Mix cake mix, MIRACLE WHIP and 1 of the eggs until well blended; press firmly onto bottom of greased 13x9-inch baking pan.
    BEAT cream cheese with electric mixer on medium speed until creamy. Add remaining 2 eggs, sugar and juice; mix well. Pour over crust.
    BAKE 35 to 40 minutes or until filling is just set in center and edges are lightly browned. Cool. Top with pie filling. Refrigerate several hours or overnight. Cut into 30 bars to serve. Store leftover bars in refrigerator

    Breakfast Egg Burritos
    Makes: 6 servings

    Take 2 Tbsp. butter, 8 eggs, 1/3 cup milk, 2 oz. Philadelphia Cream Cheese and 6 flour tortillas and mix & match your recipe from these options...

    add-in options meat or vegetable choices flavoring possibilitites :
    4 slices Oscar Mayer Bacon, chopped, cooked torn fresh spinach Kraft 100% Grated Parmesan Cheese
    4 Kraft 2% Milk American Singles, chopped chopped cooked chicken minced garlic
    4 slices Oscar Mayer Bologna, chopped frozen mixed vegetable blend, thawed dried herb blend, any variety
    4 Kraft Manchego Singles, chopped cooked chorizo chopped onion

    Then follow these 3 simple steps:

    MELT 2 Tbsp. butter in large skillet on low heat. Beat 8 eggs, 1/3 cup milk and 2 oz. softened Philadelphia Cream Cheese with wire whisk until well blended. Add to skillet.
    COOK until egg mixture begins to set, stirring occasionally. Add add-ins, 1 cup meat or vegetables and 1 tsp. flavoring. Continue cooking until egg mixture is completely set, stirring occasionally.
    SPOON 1/2 cup of the egg mixture onto each of 6 warmed flour tortillas. Roll up, burrito style. Serve immediately.

    Sausage Cheese Balls

    Makes: About 8 dozen balls or 32 servings, 3 balls each

    3 cups all-purpose baking mix
    4 cups Shredded Cheddar Cheese
    1 pkg. (16 oz.) frozen sausage, thawed
    1/2 cup milk

    PREHEAT oven to 350°F. Mix all ingredients in large bowl until well blended. Form mixture into 1-inch balls.
    PLACE on lightly greased 15x10x1-inch baking pan.
    BAKE 23 to 25 minutes or until browned and cooked through. Serve warm.

    Cheesy White Bean Soup
    Makes: 12 servings, about 1 cup each

    2 cups dried cannellini beans, soaked 8 to 12 hours, drained
    1 bulb garlic (about 3 oz.)
    2 Tbsp. plus 1/2 tsp. olive oil, divided
    1 large onion, chopped
    4 cans (14-1/2 oz. each) chicken broth or vegetable broth
    1 pkg. (8 oz.) shredded Cheddar & Monterey Jack Cheese

    PLACE beans in large saucepot. Add enough water to cover beans by a few inches. Bring to boil on medium-high heat. Reduce heat to medium-low; simmer 30 minutes or until beans until tender. Let beans cool in their cooking liquid; drain. Set aside.
    PREHEAT oven to 400°F. Cut off and discard top third of garlic bulb; drizzle with 1/2 tsp. of the oil. Wrap loosely in foil; place on baking sheet. Bake 40 minutes or until tender. Cool completely. Squeeze garlic pulp from bulb; set aside.
    HEAT remaining 2 Tbsp.oil in large stockpot on medium-high heat. Add onions; cook and stir 8 to 10 minutes or until tender. Add beans, garlic pulp and broth; stir until well blended. Bring to boil. Reduce heat to medium-low; simmer 15 minutes.
    ADD soup, in batches, to blender container; cover. Process until smooth. Return to pot. Add cheese; cook on medium heat until cheese is melted and soup is heated through, stirring constantly.

    No-Bake Lemon Peach Pie

    Makes: 10 servings

    1-1/4 cups Graham Cracker Crumbs
    1/4 cup (1/2 stick) butter or margarine, melted
    1 pkg. (8 oz.) Cream Cheese, softened
    1/4 cup powdered sugar
    1/4 cup milk
    Grated peel and juice from 1 medium lemon
    3 cups thinly sliced peeled fresh peaches (3 to 4 medium peaches), divided
    1 cup thawed COOL WHIP Whipped Topping
    1/4 cup apricot jam, heated
    1/4 cup fresh raspberries

    MIX crumbs and butter in 9-inch pie plate. Press firmly onto bottom and up side of pie plate to form crust.
    BEAT cream cheese and powdered sugar in medium bowl with electric mixer on medium speed until well blended. Add milk, lemon peel and juice; mix well. Chop 1 cup of the peach slices. Add to cream cheese mixture with the whipped topping; stir gently until well blended. Pour into crust.
    TOP with remaining 2 cups peach slices. Brush apricot jam over peaches. Top with raspberries. Refrigerate at least 30 minutes before serving. Store leftover pie in refrigerator.

    Skillet Frittata

    Time: 30 min
    Makes: 6 servings

    1 Tbsp. vegetable oil
    2-1/2 cups chopped vegetables, such as broccoli, red peppers and/or onions
    2 cups frozen hash-brown potatoes
    6 eggs
    2 tsp. Dijon Mustard
    1 cup Shredded Cheddar Cheese

    WRAP handle of a 10-in. nonstick skillet with foil. Add oil; heat on medium heat. Add chopped vegetables and hash browns; cook 5 min., stirring occasionally.
    PREHEAT broiler. Meanwhile, beat eggs with 1/4 cup water and mustard; pour over vegetable mixture. Cook 10 min. or until almost set. Top with cheese.
    BROIL 5 min. or until cheese is melted.

    Cayla's Green Bean Casserole

    Makes: 14 (1/2-cup) servings

    2 pkg. (16 oz. each) frozen French cut green beans, thawed
    1 can (10-3/4 oz.) condensed cream of mushroom soup
    1 cup CHEEZ WHIZ Cheese Dip
    1-1/2 cups hot water
    1/4 cup (1/2 stick) margarine
    1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken

    PREHEAT oven to 350°F. Mix beans, soup and CHEEZ WHIZ in 2-quart casserole.
    MIX water, margarine and stuffing mix; spoon over bean mixture.
    BAKE 30 min. or until heated through.

    Southwestern Chicken Dip

    Makes: 28 servings, 2 Tbsp. each

    1 lb. (16 oz.) VELVEETA Cheese, cut up
    1 can (10 oz.) Diced Tomatoes & Green Chilies, drained
    1 pkg. (6 oz.) Southwestern Seasoned or Grilled Chicken Breast Strips, chopped
    1/4 cup chopped green onions
    1 tsp. ground cumin (optional)

    MIX all ingredients in large microwavable bowl. Microwave on HIGH 6 to 7 minutes or until VELVEETA is melted, stirring every 3 minutes.
    SERVE with tortilla chips or assorted cut-up vegetables.

    Good Morning Cheese Grits

    Makes: 6 servings

    1 cup chopped green pepper
    1/4 cup chopped onion
    1 cup quick-cooking grits, cooked as directed on package
    1-1/4 cups Shredded Sharp Cheddar Cheese, divided
    1/2 tsp. salt
    2 eggs, lightly beaten

    COOK and stir green pepper and onion in nonstick skillet for 5 minutes or until tender-crisp. Place in medium bowl. Add cooked grits, 3/4 cup of the cheese and salt; stir until well blended. Add eggs; mix well.
    POUR into greased 8-inch square baking dish; sprinkle with remaining 1/2 cup cheese.
    BAKE at 350°F for 30 minutes or until center is set. Let stand 10 minutes before serving.

    Grilled Salmon with Mediterranean Salsa

    Makes: 4 servings

    1/2 cup chopped fresh parsley
    1/3 cup chopped plum tomatoes
    1/4 cup Crumbled Feta Cheese
    1/4 cup coarsely chopped pitted kalamata olives
    2 Tbsp. olive oil
    1 Tbsp. lemon juice
    4 salmon fillets (6 oz. each)

    MIX parsley, tomatoes, cheese, olives, oil and lemon juice until well blended. Let stand at room temperature until ready to use.
    GRILL salmon over medium direct heat about 5 minutes on each side or until salmon flakes easily with fork.
    SERVE each fillet topped with 1/4 cup of the tomato salsa.

    Steak with Brandied Blue Cheese Sauce

    Makes: 4 servings

    4 steaks, any type (4 oz. each...or however big you like :D )
    1/4 cup brandy
    1 cup beef broth
    3/4 cup Crumbled Blue Cheese
    1/4 cup whipping cream
    1/4 cup Dijon Mustard
    4 tsp. finely chopped fresh parsley

    PAN-BROIL steaks in large skillet 4 to 5 minutes on each side or until cooked through. Remove from skillet, reserving drippings in skillet. Cover steaks to keep warm.
    ADD brandy to skillet; cook to deglaze skillet, stirring constantly. Add beef broth. Bring to boil. Reduce heat to medium-low; cook 3 to 5 minutes or until mixture is slightly reduced, stirring constantly. Add cheese, cream and mustard; stir until well blended.
    PLACE each steak on serving plate. Spoon sauce evenly over steaks. Sprinkle with parsley.

    Blue Cheese Burger with Grilled Pineapple

    Makes: 4 servings

    1 lb. ground beef
    4 canned or fresh pineapple slices, about 1/4 inch thick
    4 hamburger buns, split
    1-1/3 cups mixed salad greens
    8 tomato slices
    6 Tbsp. ATHENOS Crumbled Blue Cheese

    SHAPE meat into 4 patties. Grill over medium heat 5 to 6 minutes on each side or until cooked through (160°F).
    MEANWHILE, place pineapple slices and buns, cut sides down, on grill. Grill pineapple 1 to 2 minutes on each side or or until heated through and buns for 1 to 2 minutes or until lightly toasted.
    PLACE 1/3 cup of the salad greens on bottom half of each bun; top with 2 tomato slices, 1 burger, 1-1/2 Tbsp. cheese and pineapple slice. Cover with top half of bun.

    snort's note: you can also mix in some worstershire (sp?) sauce in with the ground meat plus salt and pepper. and you can "stuff" the blue cheese into the ground meat (make a pocket and just stuff it in and seal).

    French Vanilla Tiramisu

    4 oz. (1/2 of 8-oz. pkg.) Cream Cheese, softened
    1-1/2 cups cold milk
    1 pkg. (4-serving size) Vanilla Flavor Instant Pudding & Pie Filling
    2 pkg. (3 oz. each) ladyfingers, split
    1/3 cup prepared MAXWELL HOUSE Coffee, cooled
    2 cups thawed COOL WHIP French Vanilla Whipped Topping
    1 square Semi-Sweet Baking Chocolate, grated

    BEAT cream cheese in large bowl with electric mixer until creamy. Gradually add milk, mixing well after each addition. Add pudding mix. Beat on low speed 1 minute or until well blended. Sprinkle cut sides of ladyfingers with coffee.
    PLACE 1/3 of the ladyfingers on bottom of 9-inch square dish; top with layers of 1/2 each of the pudding mixture and whipped topping; sprinkle with 1/3 of the grated chocolate. Repeat all layers. Top with remaining ladyfingers and grated chocolate.
    REFRIGERATE 3 hours or until ready to serve.

    Baked Onion Dip

    Makes: 18 servings

    2 medium sweet onions, finely chopped (about 2 cups)
    1 pkg. (6 oz.) Swiss and Cheddar Cheese, shredded
    1/2 cup Mayonnaise
    1/4 cup Real Bacon Bits (or crumbled bacon)
    1/2 tsp. hot pepper sauce (optional)
    1/4 cup Grated Parmesan Cheese
    Snack Crackers

    MIX onion, process cheese, mayo, bacon bits and hot pepper sauce until well blended.
    SPOON into lightly greased 1-quart baking dish or 9-inch pie plate. Sprinkle with Parmesan cheese.
    BAKE at 350°F for 15 minutes or until lightly browned and bubbly. Serve as a hot dip with crackers.

    Classic Potatoes Au Gratin
    Makes: 6 servings

    1/4 cup (1/2 stick) butter or margarine
    1/4 cup flour
    1 tsp. salt
    1/2 tsp. dry mustard
    1/4 tsp. pepper
    2-1/2 cups milk
    1 pkg. (8 oz.) Shredded Cheddar Cheese, divided
    2 Tbsp. chopped onion
    6 cups thinly sliced peeled potatoes (about 6 to 8 medium)

    MELT butter in medium saucepan on medium heat. Blend in flour, salt, mustard and pepper. Gradually add milk; cook, stirring constantly until thickened.
    ADD 1-1/2 cups of the cheese and onion; stir until cheese is melted. Alternate layers of potatoes and cheese sauce in 2-quart casserole.
    BAKE at 350°F for 1 hour and 15 minutes or until potatoes are tender. Top with remaining cheese. Bake an additional 5 minutes or until cheese is melted.
  5. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
  6. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    the following is a sample of recipes from the weblink below. i like these guys since they don't plaster their product line all over the recipes, and the recipes are good quality.

    chicken, avocado and cheddar melt

    A delicious warm, open-faced sandwich-great for lunch or dinner, and a lovely way to use leftover chicken.

    • 1/4 cup mayonnaise (light, if desired)
    • 1/4 cup ketchup
    • 1 scallion, cleaned and thinly sliced on the diagonal
    • 3 teaspoons chopped Italian parsley
    • 1 whole boneless chicken breast, cooked and skin removed
    • 4 slices whole-wheat bread, toasted
    • 1 ripe avocado, peeled, pitted and cut lengthwise into 8 thin slices
    • 4 slices sharp Cheddar cheese, large enough to cover bread
    • Paprika
    • Parsley

    1. In a bowl, mix mayonnaise, ketchup, 1 teaspoon scallion slices and 2 teaspoons parsley. Reserve dressing.

    2. Cut chicken breast in half down the center. Cut each half into 4 thin slices.

    3. Place 2 slices of chicken on each piece of toast. Spread half the dressing over the chicken. Lay 2 avocado slices over dressing on each. Cover avocado with remaining dressing. Place a piece of Cheddar cheese on top of each sandwich. Sprinkle lightly with paprika and remaining scallion slices.

    4. Place sandwiches under preheated broiler, 3" from flame, for 1 1/2 minutes, or until cheese melts. Remove, sprinkle with remaining parsley and serve.

    Makes 4 open-faced sandwiches.

    broiled tomatoes with grated dry jack cheese

    • 1 large, firm tomato
    • 1/4 teaspoon crumbled basil
    • 2 teaspoons mayonaise
    • 4 teaspoons grated Dry Jack
    • salt and pepper to taste

    Halve unpeeled tomato crosswise; sprinkle with salt and pepper. Sprinkle each half with 1/8 teaspoon basil, spread with 1 teaspoon mayonaise, and sprinkle with 2 teaspoons cheese. Broil 7 to 8 minutes, about 10 inches form the broiler. Although the cheese will not brown as nicely, you may also bake these in a 450 degree oven for about 10 minutes. Each tomato makes a serving of 2 halves.

    Wonderful served with fish, chicken or steak.

    fettucine alfedo

    This is the original Roman version of Fettucine Alfredo.
    (since i wasn't there at the creation, i don't know. but it looks good :D )

    • 1/2 lb Fettucine
    • 1/2 lb low salt butter
    • 1/3 cup grated Dry Jack
    • 1/4 cup whipping cream
    • 1/3 cup grated Asiago

    Cook the fettucine in boiling water-approximately 8 to 9 minutes for al dente. Melt the butter in a large skillet and add the cream while stirring. Continue stirring as you add the Asiago and Dry Jack to ensure the sauce won't "break." Cook until sauce is smooth. You may add more butter or cheese to taste.

    Makes 2 servings.

    omelet with italian table cheese

    • 6 eggs, gently whisked
    • 1 tablespoon sweet butter
    • Fresh ground black pepper and sea salt
    • 1/2 cup Italian Style Table Cheese
    • 1/4 cup Kalamata olives, pitted and chopped
    • 1/4 cup roasted red bell peppers, cut into small strips
    • 1 teaspoon capers

    Preheat the skillet over medium heat, melt butter and add in eggs. Gently fold eggs and add in the cheese while adding ingredients above in order of recipe.

    Makes 2 servings.

    quicke quesadilla

    • 1 Tortilla
    • 2 tablespoons sour cream
    • 1/4 cup shredded Cheddar or Jack cheese
    • 1/2 small tomato, chopped
    • Chopped chives to taste
    • Salsa to taste

    Preparation Time: 5 minutes
    Cooking Time: 35 seconds to 1 minute
    Oven setting: HIGH

    Lay tortilla on a paper plate and spread with sour cream. Sprinkle cheese on top, then add tomatoes and chives. Add a spoonful or so of salsa to taste. Fold tortilla in half. This can be done ahead of time and wrapped until cooking time, if you wish. Microwave 35 seconds to 1 minute, or until cheese bubbles around edges. Other fillings such as cooked leftover meat, refried beans, chopped black olives, etc., may be added to the quesadilla.

    Let stand about 1 minute before eating.

    stuffed zucchini

    • 3 medium zucchini
    • 1/4 teaspoon dried oregano, crushed
    • 2 tablespoons butter
    • 1 cup (4 oz) shredded Monterey Jack
    • 1 cup chopped fresh mushrooms
    • 2 tablespoons chopped pimiento
    • 2 tablespoons all-purpose flour
    • 1/4 cup grated Dry Jack

    Cook whole zucchini in boiling salted water for about 10 minutes, or until tender; drain. Cut in half lengthwise. For zucchini curl, cut a thin horizontal slice from top of each zucchini half, cutting but not through each end. Roll up. Scoop out center, leaving a ¼ inch shell: chop center portion and set aside.

    Melt butter in a large skillet; sauté mushrooms about 3 minutes or until tender. Stir in flour, oregano and remove from heat. Stir in Monterey Jack cheese and pimiento; stir in the reserved chopped zucchini. Heat mixture through.

    Preheat broiler. Fill zucchini shells, using approximately 1/4 cup filling for each. Sprinkle with Dry Jack Cheese. Broil several inches from source of heat for 3 to 5 minutes or until hot and bubbly.

    NOTE: Stuffed zucchini may be assembled in advance, covered and refrigerated up to 4 hours. Broil for 5 to 7 minutes instead of 3 to 5.

    Makes 6 servings.

    grilled swordfish with jalapeno jack cheese

    The swordfish in this dish is served with a zesty herb sauce that goes with everything from
    the fish to chicken and beef. Mixed with olive oil and vinegar, it makes a flavorful salad dressing.

    Herb Sauce
    • 4 cloves garlic
    • 1/2 cup tightly packed fresh flat-leaf parsley leaves
    • 1/2 cup tightly packed cilantro leaves
    • 1/4 cup freshly squeezed lemon juice
    • 1 to 2 teaspoons ground cumin
    • 1/4 to 1/2 teaspoon cayenne pepper
    • 1/2 cup extra virgin olive oil
    • Freshly ground black pepper to taste
    • Salt to taste

    • 4 swordfish steaks, each 1 inch thick (2 lbs total)
    • 8 ounces Pepper Jack, shredded (2 cups)
    • 4 sprigs fresh cilantro, leaves only, plus 4 whole sprigs for garnish
    • 2 tablespoons extra virgin olive oil
    • Salt and freshly ground black pepper to taste
    • Toothpicks

    For the Herb Sauce:
    In a food processor, finely chop the garlic and herbs. Add the lemon juice, cumin, cayenne, and salt to blend. With the motor still running, drizzle the oil through the feed tube and process until thickened and emulsified. Taste and adjust the seasonings. Set aside. (Refrigerate if the sauce will not be served within and hour or so. Bring to room temperature before serving.)

    For the Swordfish:
    Rinse the fish and pat dry. Cut a horizontal slit in the side of each steak to form a pocket. Stuff each steak with one-fourth of the cheese and one-fourth of the cilantro leaves. Secure the openings with toothpicks. Rub with oil on all sides and season liberally with salt and pepper.

    Place the steaks on preheated grill, cover and cook for about 3 minutes on each side. When done, the flesh of the fish should be opaque but not dry; it should flake when the tip of a knife is inserted and the cheese should be soft and beginning to melt. Spoon 2 tablespoons of the sauce onto each steak, spreading it out, cover, and cook for 1 minute. Transfer the swordfish to a serving platter. Garnish with the sprigs of cilantro and pass the remaining sauce in a bowl on the side to serve.
  7. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    chicken cordon bleu


    4 boneless, skinless chicken breast halves
    1 Tbsp. Dijon mustard
    1/2 tsp. thyme
    2 slices Sliced Swiss Cheese, cut into halves
    4 slices (4 oz.) ham
    1/4 cup seasoned bread crumbs
    1 Tbsp. Parmesan Shredded Cheese
    4 tsp. melted light margarine


    1. Place each chicken breast between two pieces of wax paper. Pound to 1/4-inch thickness. Spread mustard down center of each chicken breast; sprinkle with thyme. Top each chicken breast with a half slice of Swiss cheese and a slice of ham. Roll up chicken breast, tucking in ham and cheese to seal. Secure with skewers or toothpicks.

    2. Combine bread crumbs and Parmesan cheese in small bowl. Brush chicken with melted margarine and roll in crumb mixture. Place in 8x8-inch baking pan. Bake in preheated 400°F oven 10 minutes. Reduce heat to 350°F and bake 20 minutes more or until chicken is cooked through. Remove toothpicks before serving.

    cheesy chicken risotto


    6 Tbsp. butter or margarine, divided
    1 lb. boneless, skinless chicken breast halves, cut into thin strips
    1-1/2 cups uncooked rice
    1 clove garlic, minced
    1/4 lb. fresh mushrooms, sliced
    3 green onions, thinly sliced
    3 cups chicken broth
    1 tsp. dried basil
    1 cup (4 oz.) Sargento® Fancy Mild Cheddar Shredded Cheese


    1. Melt 2 tablespoons butter in large skillet. Add chicken and cook over medium heat 5 minutes or until browned, stirring constantly. Remove chicken from skillet; set aside.

    2. Add remaining butter, rice and garlic to skillet and cook 5 minutes, or until rice is lightly browned, stirring constantly. Stir in mushrooms and green onions; cook 4 minutes, or until mushrooms are tender.

    3. Stir in chicken broth and basil. Heat to a boil. Reduce heat, cover, and simmer 15 minutes. Stir in chicken; simmer 5 minutes or until chicken is heated through and rice is tender. Top with cheese; let stand 5 minutes until cheese melts.

    cheesy shrimp and fish cakes (note: use whatever fish you have)


    1/2 cup light mayonnaise
    1/4 cup chopped fresh cilantro
    1 Tbsp. fresh lime juice
    1/2 lb. cooked, deveined shrimp
    1/2 lb. skinless red snapper, cut into 1-inch pieces
    2 cups (8 oz.) Mild Cheddar Shredded Cheese, divided
    1 cup fresh bread crumbs, divided
    1 egg
    2 Tbsp. canola oil, divided
    4 lime wedges (optional)


    1. Combine mayonnaise, cilantro and lime juice in small bowl.

    2. Coarsely chop shrimp in food processor using on/off pulses. Add red snapper; process until coarsely chopped. Add 1-1/2 cups cheese, 1/2 cup bread crumbs, 2 tablespoons mayonnaise mixture and egg. Process until combined. Shape mixture into 8 patties, 1/2-inch thick. Coat patties lightly in remaining bread crumbs.

    3. Heat 1 tablespoon oil in large skillet over medium heat. Cook 4 patties at a time in hot oil 3 minutes per side or until golden brown and cooked through. Keep patties warm in preheated 200°F oven while cooking remaining 4 patties in remaining oil.

    4. Serve with remaining mayonnaise mixture. Garnish with lime wedges, if desired.

    savory crab cheesecake


    1 medium onion, chopped
    1 clove garlic, minced
    1 tablespoon butter or margarine
    1 container (15 oz.) Ricotta Cheese
    1/2 cup half-and-half
    2 Tbsp. flour
    2 Tbsp. fines herbs (found in the spice section of many supermarkets)
    1/2 tsp. salt
    1/4 teaspoon white pepper
    2 eggs
    1 can (6 oz.) crab meat, drained and flaked or 1-1/2 cups shredded surimi seafood
    1/2 cup (2 large) thinly sliced green onions
    1/4 cup (1 oz.) Parmesan Shredded Cheese


    1. In small skillet, cook onion and garlic in margarine until tender, about 5 minutes; cool.

    2. In bowl of electric mixer, combine Ricotta cheese, half-and-half, flour, fines herbes, salt and pepper; blend until smooth. Add eggs, one at a time; blend until smooth. Stir in crab meat, green onions, Parmesan cheese and cooled onion mixture; mix well.

    3. Lightly grease sides of 8 or 9-inch springform pan; pour batter into pan. Bake at 350°F 40 minutes or until center is just set. Remove to wire cooling rack; loosen cake from rim of pan with metal spatula. Cool to room temperature, or chill if made ahead. Remove from refrigerator 30 minutes before serving. Spread on assorted crackers, fresh vegetables or French bread slices.

    souffle lorraine


    2 Tbsp. Grated Parmesan Cheese
    1/4 cup butter or margarine
    1/4 cup all-purpose flour
    1-1/2 cups milk
    1/8 tsp. nutmeg
    2 cups (8 oz.) Fancy Swiss Shredded Cheese
    6 slices bacon, cooked crisp and crumbled
    6 eggs, separated


    1. Coat a 2-1/2-quart soufflé dish with butter. Sprinkle bottom and sides with Parmesan cheese.

    2. Melt butter in medium saucepan. Add flour; cook and stir over medium heat 2 minutes. Gradually stir in milk and nutmeg. Heat to a boil, stirring frequently. Remove from heat; stir in cheese and bacon.

    3. Beat egg yolks until thick and stir into cheese mixture. Beat egg whites until stiff. Carefully fold cheese mixture into egg whites. Pour into prepared dish. Bake in preheated 350°F oven 45 minutes or until puffed and golden brown. Serve immediately.

    spiced cheddar stuffed tomatoes


    6 medium tomatoes
    2 cups (8 oz.) Sharp Cheddar Shredded Cheese, divided
    1 can (4 oz.) chopped mild green chilies, drained
    1/4 tsp. dried oregano
    1/4 tsp. minced garlic
    6 Tbsp. sour cream
    3 green onions, chopped


    1. Cut 1-1/2-inch slice from top of each tomato; scoop out pulp and seeds, leaving tomato shell. Invert on paper towel-lined plate and let drain 20 minutes.

    2. Combine 1-1/2 cups cheese, chilies, oregano and garlic in bowl. Spoon mixture evenly into tomato shells.

    3. Arrange tomatoes in greased, shallow baking dish and bake uncovered in preheated 325°F oven 20 minutes. To serve; top with sour cream, remaining cheese and onions. Serve with bread sticks.

    paprika chicken with onions and swiss


    1 Tbsp. butter or olive oil
    1 large onion, thinly sliced
    1/4 cup dry white wine or vermouth
    4 (4 to 6 oz. each) boneless, skinless chicken breast halves
    2 tsp. regular or sweet Hungarian paprika
    1/2 tsp. salt
    1/4 tsp. pepper or hot Hungarian paprika
    4 slices Swiss Cheese


    1. Melt butter in large skillet. Add onions; cook over medium-high heat 8 minutes or until tender and golden, stirring frequently. Stir in wine; cook 2 minutes or until wine evaporates.

    2. Sprinkle both sides of chicken with paprika, salt and pepper. Remove onions from skillet; set aside. Cook chicken in same skillet over medium heat 4 minutes each side or until no longer pink in center. Spoon onions over chicken; top with cheese. Cook 2 minutes more or until cheese is melted.

    snapper veracruz


    4 (6 oz. each) red snapper or halibut fillets
    1 Tbsp. fresh lime or lemon juice
    1 can (8 oz.) stewed tomatoes, undrained
    1/4 cup sliced pimiento-stuffed green olives
    2 Tbsp. hot salsa or 1 Tbsp. minced jalapeño peppers
    1 tsp. ground coriander
    1/2 tsp. dried oregano
    1-1/2 cups (6 oz.) 4 Cheese Mexican Shredded Cheese
    Lime wedges (optional)


    1. Place fish in single layer in shallow baking dish. Sprinkle lime juice over fish.

    2. Combine tomatoes, olives, salsa, coriander and oregano in small bowl; spoon over fish.

    3. Bake in preheated 350°F oven 20 minutes or until fish is opaque. Sprinkle cheese evenly over fish; let stand 3 minutes or until cheese is melted. Serve with lime wedges, if desired.

    grandma's chicken casserole (way to go grandma. :D )


    2 pkgs. (10 oz. each) frozen cut broccoli or asparagus, thawed, drained
    4 cups coarsely chopped chicken (one pound chicken cooked, skinned, boned)
    1 can (10-3/4 oz.) cream of chicken soup
    1 cup sour cream
    2 cups (8 oz.) Sharp or mild Cheddar Shredded Cheese or
    1/2 cup soft bread crumbs
    1/4 cup butter, melted


    1. Arrange broccoli and chicken in bottom of 13x9-inch baking pan. Combine soup and sour cream; mix well.

    2. Stir in 1-1/2 cups cheese; spread mixture over the chicken and broccoli. Combine remaining 1/2 cup cheese, bread crumbs and butter; sprinkle evenly over soup mixture.

    3. Bake in preheated 350°F oven 40 minutes or until brown and bubbly.

    easy cheesy chicken grill


    1 Tbsp. olive oil
    4 portobello mushroom caps
    Freshly ground pepper
    4 boneless, skinless chicken breast halves
    2/3 cup barbecue sauce, divided
    1 large tomato, cut into four thick slices
    4 slices Sliced Provolone Cheese


    1. Brush oil over both sides of mushroom caps. Sprinkle generously with salt and pepper.

    2. Place chicken breasts on center of grill over medium coals. Brush 1/3 cup barbecue sauce over chicken. Place mushrooms around edges of grill. Wrap tomato slices in foil; place on edge of grill. Cover and grill for 5 minutes.

    3. Turn chicken breasts over and brush with remaining 1/3 cup barbecue sauce. Turn mushroom caps and tomatoes; cover and grill for 5 minutes. Top each chicken breast with tomato, mushroom cap and cheese. Cover and grill 1 to 2 minutes or until cheese is melted and chicken is cooked through.
  8. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    here are some cheese dishes from the pro chef circuit......

    From Chef Maura O'Sullivan
    Macaroni and Many Cheeses

    1/2 # unsalted butter
    1 T. chopped garlic
    1 c. all purpose flour
    2 qt. whole milk
    6 c. grated cheeses: Shelburne Cheddar, Tarantaise, Orb Weaver, Taylor Farm Gouda, Grafton Cheddar, Westminster Dairy Asiago.....
    1 c. caramelized onions
    4 sliced scallions
    2 T. chopped parsley
    1/2 c. chopped crisp bacon
    Tabasco, salt and pepper to taste
    1 1/2 # cooked macaroni
    1 c. breadcrumbs

    Melt butter in medium saucepan. Add garlic and cook gently until soft. Whisk in flour and cook until faintly nutty in aroma. Add milk gradually, allowing mixture to thicken after each addition. When all milk is added, season and remove from heat. Stir in all other ingredients. Pour into a buttered baking dish and sprinkle with breadcrumbs and additional cheddar. Bake at 375 until bubbly and golden.

    From Chef Todd English
    Macaroni Simoni

    1 pound orzo, or small shells
    4 tablespoons unsalted butter
    4 tablespoons all purpose flour
    3 cups milk
    ¼ cup Cabot cheddar cheese powder
    ¼ - 1/3 cup freshly grated Parmesan cheese (do not substitute Romano)
    ¼- 1/3 cup freshly grated mozzarella cheese
    ¼ - 1/3 cup freshly grated Italian Fontina cheese
    ½ cup heavy cream
    ½- 1 teaspoon kosher salt
    ¼ teaspoon black pepper
    ½- ¾ cup dry bread crumbs

    Preheat the oven to 400 degrees.

    Place a stockpot over high heat and when it comes to a boil, add the orzo or shells. Cook until al dente. Drain and set aside.

    Place the butter in a large skillet over medium heat and cook until browned, about 2 minutes. Add the flour and cook, stirring constantly until it loses its rawness, about 2 minutes.

    Place the milk in a saucepan and warm it over a medium heat. Add ½ cup milk to the butter mixture and cook, stirring constantly, until it forms a slurry, about 1- 2 minutes. Add the slurry to the milk and cook, stirring constantly, until thickened, about 1- 2 minutes.

    Add the powdered cheese to the milk and mix well. Add the orzo or shells and mix to combine. Add the remaining cheese, cream, salt and pepper, mix to combine and transfer to a 2 quart casserole dish. Sprinkle the bread crumbs on top and transfer to the oven. Bake until bubbly and slightly browned, about 7- 10 minutes.

    From Chef Frank Terranova
    Andouille Sausage and Potato Casserole with Swiss Cheese
    (Serves 4)

    1 pound Andouille sausage, casing removed
    3 eggs
    1 and ½ cups half-and-half
    ¾ pound mascarpone torta (available in gourmet shops)
    (snort's note: screw the gourmet shop. all mascarpone torta babically contains is equal parts mascarpone cheese and cream cheese with some basil...just add these).
    ½ cup scallions, chopped
    1 pound Swiss cheese, grated
    2 pounds Yukon gold potatoes, peeled and grated
    Salt and pepper, to taste

    In a large skillet set over medium heat, brown the sausage well. Drain off the fat. In a large bowl, combine the eggs and half-and-half; beat well. Add the mascarpone and blend well. Add the remaining ingredients and combine well. Pour the mixture into a lightly buttered baking dish. Bake in a 350-degree oven for 1 and ¼ hours. Let sit for 15 minutes. Cut into squares and serve immediately.

    From Chef Frank Terranova
    Oven-Roasted Lamb Loin with Swiss Cheese Bacon Gratin
    (Serves 4)

    4 strips bacon, chopped fine
    1 clove garlic, minced
    6 sun-dried tomatoes, chopped fine
    ½ tsp. thyme, chopped
    ½ tsp. oregano, chopped
    1 cup Swiss cheese, shredded
    ¼ cup fresh bread crumbs
    2 tbsp olive oil
    2 lamb loins, trimmed
    1 tsp. rosemary, chopped
    Salt and pepper to taste

    Preheat oven to 400 degrees.

    In a sauté pan, cook the bacon until crisp. Add the garlic and cook for 2 minutes more. Drain off the fat. In a bowl, combine the bacon, sun-dried tomatoes, thyme, oregano, cheese and bread crumbs. Set aside. In a sauté pan set over medium heat, add the oil. Season the lamb with the rosemary, salt and pepper. Brown the lamb on all sides for 10 to 12 minutes. Do not burn. Let sit for 15 minutes. Slice the lamb on a bias cut and slightly fan the slices on a baking dish. Sprinkle the lamb with the bacon-cheese mixture. Place the dish in the oven and let roast for 10 minutes or until the cheese lightly browns. Serve at once.
  9. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    more cheesy recipes....

    Roquefort Cheese Pie
    Yield: 4 servings

    3 cup milk
    7 x eggs
    1/3 lbs roquefort cheese
    2 tbsp flour
    1 tbsp butter
    x salt and pepper


    Bring milk to a boil in a small pot. Let it cool for about 20 minutes.
    Preheat oven to 400 F (180C)
    In a small bowl, crumble the roquefort cheese and mix with the flour. Slowly add the eggs, one by one, stirring constantly.
    Pour in the warm milk, then continue mixing using an electric mixer, until you have obtained a conisistent cream batter.
    Grease a baking pie dish with butter. Pour in the cheese mixture, then bake in the oven for 30-40 minutes.
    To find out if it is cooked, insert a knife at the center. If the knife comes out clean, the pie is done.
    After baking, let it rest for an hour. Use a knife to loosen the edges, then invert and unmold the cheese pie in a large serving dish.
    Serve as an appetizer.
    *Optional: Pour bechamel sauce over the pie slices.

    Quiche Lorraine
    Yield: 4 servings

    1 x instant / prepared pie crust, 9-inch
    3 x eggs, beaten
    1 1/2 cups fresh cream
    1/2 lbs bacon or ham, chopped
    1 tbsp butter
    1/2 cup grated swiss cheese
    x salt and pepper


    Preheat oven - about 375 F.
    Arrange pie crust in a greased, deep 9-inch pie dish. Bake for 10 minutes, then remove from the oven.
    In a small pan, quickly saute chopped bacon (or ham) in butter.
    In a large bowl, mix together the eggs, salt and pepper (according to taste). Add the cream, cheese, and chopped bacon (or ham) and mix well.
    Pour into the pie crust and bake in the oven for about 15 - 18 minutes, until filling is cooked.
    Slice and serve hot.

    Marbled Cheesecake Hearts
    Yield: 12 pieces

    2 cups finely crushed crème-filled chocolate sandwich cookies (about 24 cookies)
    tbsp Butter or margarine, melted
    8 oz packages cream cheese, softened
    14 oz can Sweetened Condensed Milk (NOT evaporated milk)
    3 pcs eggs
    2 tsp Vanilla extract
    1 oz squares unsweetened chocolate, melted


    These luscious heart-shaped bars will win your Valentine’s heart.
    Preheat oven to 300°.
    Line 13x9-inch baking pan with heavy foil; set aside.
    Combine crumbs and butter; press firmly on bottom of foil-lined pan. With mixer, beat cream cheese in large bowl until fluffy.
    Gradually beat in condensed milk until smooth.
    Add eggs and vanilla, mix well.
    Pour half the batter evenly over prepared crust.
    Stir melted chocolate into remaining batter; spoon over vanilla batter.
    With table knife metal spatula, gently swirl chocolate batter through vanilla batter to marble.
    Bake 45 to 50 minutes or until set.
    Chill at least 1 hour.
    Use foil to lift out of pan.
    For hearts, cut with heart-shaped cookie cutter or, with knife, cut around waxed paper heart shape. Or, cut into bars.
    Store covered in refrigerator.

    Shrimp and Feta Cheese Salad
    Yield: 6 servings

    1 lb Small Shells, Ditalini or other small pasta shape, uncooked
    2 tbsp margarine
    2 tbsp flour
    2 cups milk
    2 med tomatoes, chopped
    1 cup cubed feta cheese
    1 lb small shrimp, cooked
    1 green bell pepper, chopped
    1/2 cup drained black olives, pitted and sliced
    1 tbsp chopped parsley
    2 cloves garlic, minced
    1 tsp oregano
    1 tsp salt
    1/2 tsp black pepper

    1/2 cup sliced almonds
    1/4 cup fresh bread crumbs
    1/4 cup grated Parmesan cheese
    2 tbsp melted margarine


    Prepare pasta according to package directions; drain.
    Melt margarine in saucepan; whisk in flour.
    Cook until mixture is bubbly. Whisk in milk.
    Cook over medium-low heat for 20 minutes, stirring often.
    Toss together pasta, sauce and remaining ingredients except topping.
    Spoon mixture into a 2 1/2-quart casserole dish.
    Cover and bake at 350 F for 20 minutes.
    While pasta is baking, toss together almonds, bread crumbs and Parmesan cheese. Mix in margarine.
    When pasta is done, remove from oven, sprinkle topping over and serve.

    Italian Tomato Salad
    Yield: 4 servings

    4 x large tomatoes, ripe
    1/2 lbs fresh mozzarella cheese
    12 x fresh basil leaves
    1 tbsp white wine vinegar
    5 tbsp olive oil
    1/4 cup black olives
    1/4 tsp dried oregano
    salt and pepper


    Wash the tomatoes well. Cut crosswise to make 1 cm slices.
    Cut the fresh mozzarella cheese to make 1/2 cm slices. Wash the basil leaves.
    In a small bowl, mix vinegar, olive oil, and dried oregano. Season with salt and pepper to taste.
    On serving plates, arrange tomato slices and black olives. Top with sliced mozzarella cheese, and sprinkle dressing over the salad.
    Garnish with basil leaves.

    Penne with Tomatoes, Basil Leaves and Blue Cheese
    Yield: 12 servings

    1 lb Penne, Mostaccioli, or other medium pasta shape, uncooked
    12 lb ripe plum tomatoes (about 1 1/2 lbs.), quartered OR
    1 pint cherry tomatoes, cut in halves
    2 cups (lightly packed) whole fresh basil leaves
    2 oz finely crumbled blue cheese
    2 tbsp olive or vegetable oil
    2 tbsp white wine vinegar
    Salt and pepper to taste


    Toss the tomatoes in a bowl with the basil leaves, cheese, oil and vinegar.
    Season to taste with salt and pepper.
    Refrigerate and let marinate 45 minutes to 24 hours.
    Cook pasta according to package directions, drain well.
    Transfer the pasta to a mixing bowl while still warm, add the tomato mixture and toss to mix.
    Let stand at room temperature about 15 minutes before serving.
    NOTE: Use the smallest basil leaves for this recipe.
    If the leaves are longer than an inch long, tear them in half crosswise before adding to the tomato mixture.

    Tiramisu and Kahlua Magic
    Yield: 6 servings

    12 pack ladyfingers
    2 egg yolks
    1/2 cup powdered sugar
    4 oz softened cream cheese, beaten until fluffy
    1/3 cup whipping cream, whipped
    1/4 cup kahlua
    1/2 tsp instant espreso powder, disolved in 1 tablespoon water
    1 oz semisweet chocolate, chopped fine
    2 tsp unsweetened cocoa powder

    Preheat oven to 325°F. Arrange ladyfingers in single layer on baking sheet. Toast in oven 10 minutes. Set aside.
    Whisk yolks with sugar until smooth and thck in medium bowl. Whisk in cream cheese. Fold In whipped cream.
    Stir kahlua into espresso mixture. combine chopped chocolate and cocoa in another small bowl.
    Place 2 tablespoons cream cheese mixture in bottom of each of two (12 oz) wine goblets or desert dishes. Top each with 3 ladyfingers, 3 to 4 teaspoons Kahlua Mixture and 1/3 cup cream cheese mixture. Cover each with 1/4 of chocolate mixture, 3 ladyfingers and 3 to 4 teaspoons Kahlua mixture. Top each dessert with 1/2 of the remaining cream cheese mixtures; smooth top. Sprinkle with remaining chocolate mixture. Cover; refrigerate several hours before serving
  10. snorton938

    snorton938 Founding Member

    Feb 5, 2004
    Likes Received:
    how many different kind of cheeses are there? ALOT !!!!!
    (never has the entire world had such a fettish as with the smell of stinky feet)

    Argentine Cheeses

    Edam: Originally an imitation of Dutch Edam balls, Argentine "Magnasco" Edam has taken on an identity of its own. It is dryer and harder than Dutch Edam and good on crackers and with red wine.
    Reggianito: Similar to Italian Parmigiano Reggiano. Mostly used for grating.
    Sardo: Another grating cheese, similar to Italian Romano.

    Austrian Cheeses

    Emmental: Same characteristics as Swiss Emmental.

    Canadian Cheeses

    Cheddar: Same characteristics as English Cheddar.

    Danish Cheeses

    Blue Castello: A blue-veined cheese with an extremely buttery taste. The surface of the cheese is rindless, thus the entire cheese is edible.
    Cream Havarti: Arguably Denmark's most famous cheese, Cream Havarti is a deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-sized holes. Cream Havarti is both a table cheese and a dessert cheese to be served with fruit and wine. Flavored Cream Havartis are also available, with ingredients such as dill, jalapeno pepper or garlic and herbs.
    Fontina: Danish Fontina is pale yellow and semisoft with a mild, slightly sweet flavor. A derivitive of its Italian namesake and a great table cheese that goes well with a light wine, Fontina is also a good sandwich cheese.
    Saga: Original Saga is a cross between blue cheese and brie; a creamy, blue-veined cheese with a white-mold rind. It is very mild for a blue-veined cheese. Saga is an excellent dessert cheese that should be served with fruit and wine. It is also an excellent cheese in salads or as a snack on a cracker. Saga is now made in America as well as in Denmark.

    English Cheeses

    Cheddar: Cheddar cheeses were originally made in England; however, today they are manufactured in quite a number of countries. Fully cured, Cheddar is a hard, natural cheese. The rind, if any, is artificial, most often times wax. The color of the wax used for coating does not indicate a level of quality. Normally, the color of Cheddar ranges from white to pale yellow. Some Cheddars however have a color added, giving the cheese a yellow-orange color. Cheddar is always made from cow's milk and has a slightly crumbly texture if properly cured. If the cheese is too young, the texture is smooth. Cheddar gets a sharper taste the longer it matures. The important thing in purchasing Cheddar is to consider the age of the cheese. Of course, the older it is, the more it will cost.
    Cheshire: One of the oldest English cheeses, allegedly invented during the 12th century. Cheshire is firm in texture and a bit more crumbly than Cheddar. Cheshire is rich, mellow and slightly salty with an excellent aftertaste, its flavor sharpens as it ages.
    Devon Cream: Strawberry's famous partner, Devon Cream has a much wider application than just strawberries and cream. It is thick and rich, and needs to be spooned. This product is served over fruit, hot scones, fish or vegetables.
    Double Gloucester: A natural hard cheese. Double Gloucester has a mild and rich flavor with a smooth texture and a creamy yellow color. This cheese is excellent with fruit and beer.
    Leicester: A natural hard cheese. Leicester has a rich, mild flavor with a flaky texture and a deep orange color. This cheese is excellent with fruit and beer.
    Stilton: Historically referred to as "The King Of Cheeses," Stilton is a blue-mold cheese with a rich and mellow flavor and a piquant aftertaste. It has narrow blue-green veins and a wrinkled rind which is not edible. Stilton is milder than Roquefort or Gorgonzola and is equally excellent for crumbling over salads or as a dessert cheese served with a Port Wine.
    Wensleydale: Traditionally blue, because the cheese is lightly pressed, allowing the mould to penetrate. And blue Wensleydales are still available. But today it is usually a creamy white, crumbly cheese, with a fine curd and minimal texturing, thus a high moisture content. White Wensleydale is usually eaten young, at about a month old. Wensleydale is produced in Cheshire.

    Finnish Cheeses

    Finlandia Swiss: Similar characteristics to Switzerland Emmental. Aged over 100 days, it is sharp, rindless and delicious.
    Lappi: Lappi is a semisoft, semisweet cheese that slices easily and is excellent in recipes and for melting. It comes from Finland's Lapland region.
    Turunmaa: Similar to Danish Cream Havarti, Turunmaa is a deliciously mild, very creamy, natural, semisoft cheese laced with small to mid-sized holes. Like Cream Havarti, it is both a table cheese and a breakfast cheese to be served with fruit and bread.

    French Cheeses

    Brie: Brie is the best known French cheese and is aptly nicknamed "The Queen Of Cheeses". Several hundred years ago, Brie was one of the tributes which the subjects had to pay to the French kings. In France, Brie is very different from the cheese exported to the United States. "Real" French Brie is unstabilized and is at its peak of flavor when the surface turns slightly brown. As long as the cheese is still pure white, the cheese is not mature. Cutting unstabilized Brie before it is ripe will stop the maturing process and the cheese will never develop properly. Exported Brie, however, is stabilized and never matures. Stabilized Brie has a much longer shelf life and is not susceptible to bacteriological infections. Brie, one of the great dessert cheeses, comes as either a 1 or 2 kilogram wheel, and is packaged in a wooden box. In order to fully enjoy the experience, Brie must be served at room temperature.
    Camembert: Another soft-ripened white mold cheese from France, Camembert, like Brie, is soft and creamy with an edible crust. A wheel of Camembert, however, is only 8 ounces and comes in its own wooden box.
    Chevres: These cheeses are made from goat's milk. They come in many sizes and shapes such as round patties, log-shapes, drum-shapes, pyramids, round loaves, long loaves, etc.; their textures vary from soft, but firm like cream cheese, to extremely hard. Chevres are excellent dessert cheeses, often served as snacks, or with before dinner drinks. Goat cheese is often served as an ingredient in many fine dishes.
    Comte: Comte is a natural, hard cheese with similar characteristics to Switzerland Gruyere.
    Coulommiers: Similar to Camembert, a wheel of Coulommiers is slightly larger (12 ounces) and the cheese has a nuttier flavor with a thicker crust.
    Emmental: Same characteristics as Swiss Emmental.
    Mimolette: A semi-hard cow's milk cheese produced in Flanders and Normandy. It comes in spheres of about 7-8 pounds, it has an orange rind and interior. A firm texture with some small holes and a mild favor.
    Morbier: A semisoft cow's milk cheese from Franche-Comte. It has a creamy brown crust, the interior is two layers of glossy, yellowish-ivory paste separated by a thin flavorless layer of ash. This separates the morning milking from the evening milking. It is a creamy cheese with a flavor of nuts and fruit and an aroma of fresh hay.
    Munster: French Munster is one of the few cheeses which ripen from the inside out. Munster is dark yellow with a strong flavor. It should be served with dark bread and beer. French Munster has nothing in common with Domestic Munster, which is a white, mild cheese.
    Pont L'Eveque: This semisoft, soft-ripened cheese from the Normandy region has a pronounced flavor, although its taste is not as strong as its smell. It has a firm body, yellow color and an edible crust. The crust has ridges because it is cured on straw mats. Pont L'Eveque is an excellent dessert cheese that goes very well with a robust wine.
    Pouligny-Saint-Pierre: An unpasturized goat's cheese from Berry, it is soft to hard depending on the age. Also depending on age its color runs from a very white, creamy and fragile to a hard dry interior surrounded by a dark beige crust. All have a piquant flavor and goaty aroma.
    Reblochon: From the French Alps, Reblochon is a semisoft, pale yellow, creamy cheese with a nutty flavor. Reblochon is a dessert cheese that goes well with red wine.
    Roquefort: The most famous blue-mold cheese in the world, authentic Roquefort comes from caves near the Spanish border and is made from sheep's milk. Roquefort is sharp, peppery, piquant and distinct. The blue mold is added to the curd by mixing it with powdered bread containing the Pennicillium Roqueforti mold. The French eat Roquefort as a dessert cheese, although most Americans prefer it in salads or dips.
    Saint-Marcellin: A soft, rindless cow's milk cheese from Dauphine, it is disk shaped wrapped in chestnut leaves and dipped in wine or eau-de-vie. It typically has a beige crust with blue mold and a soft beige creamy interior. It has an intensely rustic, nutty, fruity flavor.
    Saint-Nectaire: A semi-soft cow's milk cheese, disk shaped from Auvergne. It has a smooth reddish rind, ivory to straw colored interior, soft and supple texture. It is an earthy cheese with a fruity flavor and a grassy aroma.
    Saint-Paulin: St. Paulin (also known as Port Salut, a licensed name) is a mild and very pleasing dessert or table cheese originally made by Trappist Monks. St. Paulin is creamy and butter-like, yet firm enough for slicing. Genuine Port Salut has an edible, orange rind. However, beware imitations that use a plastic, inedible rind. St. Paulin goes well with fruit and light wine.
    Tomme de Savoie: A semi firm, dish shaped cow's milk cheese from Savoie in the French Alps. It has a distinct thick gray-brown rind with a beige or straw colored paste. It has a slightly salty, mild but savory taste with an aroma reminiscent of a cheese cellar.

    German Cheeses

    Emmental: Same characteristics as Swiss Emmental.
    Jermi Tortes: Jermi tortes are handmade, with alternating layers of cheese and exquisite fillings such as Norwegian Salmon, Walnut, French Herbs, etc. Jermi Tortes are dessert cheeses, excellent on fine bread or crackers.
    Limburger: A soft-ripened cheese famous for its pungent odor, Limburger is a strong cheese that goes well with red wine or beer. Limburger has a thin crust, a soft texture, and is nearly white inside. During the two-month curing process, the cheese is constantly brushed with brine until it has absorbed all salt.
    Munster: See French Munster.
    Tilsit: A natural hard cheese, German Tilsit has a stronger flavor than its Scandinavian cousins. It has tiny hole formation and a firm texture suitable for slicing. Tilsit is an excellent sandwich cheese, good with robust wine or beer.

    Greek Cheeses

    Feta: Genuine Greek Feta is made from sheep's milk, with a distinct strong, slightly acidic flavor. Feta is crumbly in texture and white in color. Feta is traditionally sold in glass jars, although modern packaging techniques have become more commonplace. Feta needs to be covered in brine at all times otherwise it will dry out and mold fast and needs to be refrigerated at all times. Feta is a true eating cheese, although most Americans think of it as a salad topping.
    Kasseri: Pale yellow in color, with a mild buttery flavor and a springy, kneaded texture. Kasseri is a versatile, multi-purpose cheese made from sheep's milk.
    Kefalotyri: This hard, pale, golden yellow cheese has a tange flavor and a sharp aroma reminiscent of Italian Pecorino Romano. Harder and saltier than Kasseri, Kefalotyri is generally served grated over cooked dishes.
    Mizithra: A cheese made from whey of Feta and Kefalotyri, Mizithra is available both fresh and aged. Fresh Mizithra is soft, similar to cottage cheese. Aged Mizithra is shaped like an ostrich egg, and is firm and pungent, rather like Italian Ricotta Salata. The aged variety makes an excellent grating cheese.

    Holland Cheeses

    Edam: Edam is a semisoft to hard natural cheese, depending on age. Edam is similar in flavor to Gouda, but slightly dryer in texture and less creamy. Edam is traditionally shaped into 2 or 4 pound balls coated in red, yellow or black wax. Because of its shape and size, Edam makes an excellent gift basket centerpiece.
    Gouda: Gouda is a semisoft to hard natural cheese, depending on age. It is pale yellow and slightly sweet and nutty. Gouda is considered to be one of the world's great cheeses. It is both a table cheese and a dessert cheese, excellent with fruit and wine.
    Leyden: Leyden is a part-skim cheese laced with caraway or cumin seeds. It is semisoft to hard and bland in flavor. Its seeds give Leyden most of its taste.
    Maasdam: Holland's answer to Jarlsberg, marketed under brand names such as Leerdammer, Westberg, etc.
    Smoked Gouda: Smoked slowly in ancient brick ovens over smoldering hickory chip embers, this sausage shaped cheese is perfect for impromptu picnics, party platters or midnight snacks. Sensational with beer, this hardy cheese has an edible brown rind and a creamy, yellow interior.

    Irish Cheeses

    Baylough: A mixed herd of Fresians and distinctive Red and White Dutch cows provides the full-cream milk for Baylough, a hard-pressed waxed cheese which can mature for many months. Varieties: Oak-smoked, Garlic and Herbs, Fresh Garlic.
    Coolea: The hills of Collea give their name to the Williams family's acclaimed raw milk gouda-style cheese. Young, mild Coolea is 6-8 weeks old; some is flavored with nettles or herbs and garlic. Long-matured Coolea, piquant with a lingering finish, is becoming more and more sought-after .
    Dunbarra: A soft cheese with an edible white rind, firmer than Brie yet distictively creamy. Hand-made by Dubliner Barra McFeely, this new cheese has already won three first prizes.
    Gubbeen: Gubbeen's gentle flavors reflect the great care taken by Tom and Gina Ferguson in farming their herd of cows and curing the cheese. A fresh tasting, pliant textured cheese with a peach pink washed rind.
    Knockalara: Knockalara is a fresh feta-style cheese made on the Waterford farm by Wolfgang and Agnes Schliebitz. Its light tang marries beatifully with fruity olive oil, so it's ideal in salads. Knockalara comes either plain or preserved in herb-flavored olive oil.
    Orla: On the Manch estate in Co Cork, Iris Diebrok and Oliver Jungwirth farm an organic flock of dairy sheep. Iris uses the milk for her award-winning semi-hard rind-washed cheese. Orla is matured for 2-6 months.

    Italian Cheeses

    Bel Paese: A semisoft cheese, Bel Paese is very similar to French . St. Paulin
    Fontal: Fontal is similar to Fontina Val d'Aosta, and in fact was called Fontina until the milk farmers of Val d'Aosta obtained exclusive rights to the name in 1951.
    Fontina Val d'Aosta: Genuine Fontina comes from the Val d'Aosta region of Italy, in the Alps near the French and Swiss borders. One of the few cheeses imported into America that is made from raw (unpasteurized) milk, it is a smooth, straw-colored cheese with a brown rind. Fontina has a delicate, nutty, buttery sweet flavor. Fontina is the primary ingredient in Italian fonduta and is a pristine table or dessert cheese.
    Gorgonzola: A blue-veined cheese made of cows milk, Gorgonzola is a soft table cheese. It is an antique cheese of great popular tradition with a compact, rough, hard, reddish crust and a firm but mellow paste interior which melts on the tongue. Its color ranges from white to straw-yellow with an unmistakable marbled green or bluish-green mold. The taste ranges from mild to sharp, depending on age. Gorgonzola is also excellent in salads and dips.
    Grana: This is the generic name for Parmigiano Reggiano-type cheeses.
    Mascarpone: This cheese is virtually solidified cream, mildly coagulated and whipped into a velvety consistency. It hails from the Lombardy region and is served with fresh fruit or sweetened with sugar and used as a pastry ingredient, such as for Tiramisu.
    Mozzarella di Bufala: "Buffalo" Mozzarella is made in the South of Italy from a mixture of water buffalo and cow's milk. This cheese is pure white, hand-formed into small balls. It is soft and rubbery and stored in a whey brine. It is best served with sliced tomatoes and fresh basil, drizzled with extra virgin olive oil and sprinkled with salt and pepper.
    Parmigiano Reggiano: A very hard natural cheese, a full wheel of Parmigiano Reggiano weighs 75 lbs. and must be cut by a saw. Parmigiano Reggiano's flavor is unmistakably piquant and true cheese connoisseurs know when they are served an inferior imitation. Primarily a grating cheese, Parmigiano Reggiano is a great topping for soups, pasta dishes, veal, chicken, or salads. Buy this cheese as a wedge and grate it yourself so you know you are getting the real thing.
    Provolone: Provolone has a slightly smoky flavor and is mellow and compact with a smooth, paste-like texture. Provolone has an inedible crust and has strings to hang from rafters. Aged long enough, Provolone can be grated. However, it is better known as a table or sandwich cheese.
    Ricotta: Ricotta is made from whey collected from making other cheeses and re-cooked. It is white, creamy and mild and is primarily used as an ingredient in lasagna.
    Ricotta Salata: When fresh Ricotta goes through its natural aging process, a hard, pungent cheese suitable for eating or grating results. Like fresh Ricotta, Ricotta Salata is almost white in color.
    Romano: A very hard cheese made from part-skim sheep's (Pecorino), goat's (Caprino) or cow's (Vecchino) milk. More mild than Parmigiano Reggiano, it is a very popular grating cheese that sharpens as it matures.
    Taleggio: This semisoft, uncooked cheese from the region around Bergamo gains flavor and an accompanying odor as the cheese ages. The crust is pinkish-gray and the paste is white, supple and fruity. Taleggio is an excellent dessert cheese that goes very well with a robust wine.

    Norwegian Cheeses

    Gjetost: Gjetost (pronounced "Yay-Toast") is a hard cheese made from boiled goat's milk whey either blended with cow's milk or from 100% goat's milk. This cheese has a sweetish caramel-like taste and is dark brown in color. Gjetost is a non-perishable dessert cheese that must be sliced paper-thin and placed on Norwegian flatbread. Norwegian children eat Gjetost in place of candy
    Jarlsberg: The world's most famous "Baby Swiss", Jarlsberg has the consistency, texture and hole formation of Swiss Emmental, but its flavor is more nut-like and sweeter. A full wheel of Jarlsberg weighs about 20 lbs., one tenth the weight of a wheel of Emmental. Jarlsberg is an excellent all-around performer that can be used as a table cheese, dessert cheese or sandwich cheese. Serve it with wine, beer or aquavit.

    Spanish Cheeses

    Cabrales: A renowned blue cheese from Northern Spain, Cabrales is made from blended cow's, goat's and sheep's milk. It is matured in naturally-formed caves and has a creamy texture, a complex flavor and a powerful bouquet.
    Garrotxa: A semisoft cheese made from pasteurized goat's milk in Catalonia. It comes in grey-rined felt textured disks, it has a bone white interior. It has a mild flavor - nutty with herbal hints.
    Iberico: A hard, oily cheese made from blended cow's, goat's and sheep's milk. It is mild yet tasty, aromatic and very popular. Good for cooking and for eating, it goes well with Spanish red wines.
    Mahon: An aged cheese produced from cow's milk on Minorca, the outermost of the three Spanish Balearic Islands. Ripened for six months to two years the eight inch squares weighing 5 to 6 pounds, it is buttery sharp, slightly salty with a sweet and nutty aroma.
    Manchego: This historic cheese is produced in the La Mancha region from pasteurized sheep's milk,. It has a black, gray or buff colored rind with a crosshatch pattern, the interior ranges from stark white to yellowish, depending on age. It has an even distribution of holes and a mild, slightly briny, nutty flavor.
    Roncal: A hard cheese from Navarre produced from sheep's milk and aged for a minimum of three months. It has a hard beige to gray rind with beige interior which turns to amber with age. It has a rich, olivey, nutty flavor.
    Tetilla: A semisoft cheese produced from cow's milk in the Galicia region, it comes in squat cone shaped like a woman's breast (hence the name) about five inches in diameter. It has a greenish beige rind and a white interior. It has a mild and tangy flavor.
    Tronchon: A semisoft cheese made from blended cow's, goat's and sheep's milk. It comes in rindless wheels with a dimple on top, a by-product of the manufacturing process. The interior is bone white and has many small holes.

    Swedish Cheeses

    Fontina: See Danish Fontina
    Graddost: Sweden's most popular cheese, Graddost is deliciously mild and very creamy. It is laced with small to mid-sized holes and makes an excellent dessert cheese to be served with fruit and wine.
    Herrgard: Sweden's second most popular cheese, Herrgard comes in large wheels and has a few small holes. It has similar characteristics to Cheddar and is pale yellow in color.

    Switzerland Cheeses

    Appenzeller: A natural, hard cheese that is similar to Emmental, although with smaller and fewer holes. It is cured in white wine and spices that give it a unique piquant flavor.
    Emmental: More commonly reffered to as "Swiss Cheese", Emmental is immitated by many cheese producing countries. Emmental is considered to be one of the most difficult cheeses to successfully manufacture because of its complicated, hole-forming fermentation process. Emmental can be used as a table cheese, dessert cheese or sandwich cheese.
    Gruyere: Famous for its use in Swiss Fondue, Gruyere is a hard cheese that is similar to Emmental but with smaller hole formation. Its texture is chewy and it develops small cracks as it ages. In addition to its role as a Fondue cheese, Gruyere is also an excellent sandwich cheese that melts evenly.
    Raclette: A hard cheese with a subtle flavor, good aftertaste and firm texture. Raclette is pale yellow inside an inedible crust. Raclette is famous for a Swiss dish made by melting thin slices over broiled potatoes.
    Sap Sago: A tiny, green, 2 ounce cheese wrapped in foil, Sap Sago is a very hard grating cheese with a sharp flavor and a pungent aroma due to the use of a powder made from clover leaves added to the cheese during manufacture. Sap Sago is not an eating cheese, but is good as a food topping and in cooking.

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