Lets talk cheese

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Originally Posted by Crazy_Ivan

Favourite is Reblochon.

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Really want to try this. Can't get it here retail, so may have to order some from the lovely web.

We've become hooked on a killer Greek place that opened recently a few blocks from our house, and while their feta with herbs is DAMN good, I've been opting for takeout and coming home and doing grilled (actually browned in butter in a non-stick skillet) thick slices of tangy Haloumi with squeezed lemon.... or even better still.... Saganaki. GAAAAWD Saganaki is freakin heaven on earth, but I'm still learning the technique. The brandy flambé is the easy part--not overcooking it and having it completely break down is the difficulty. Mouth is watering now just thinking about it. OPA!!!!!

Also been enjoying a nice fat wedge of triple-cream Montagnolo with crackers. Hey Mr. I, since you like the soft blues, try this one if you haven't already. Outstanding!

http://www.cheesesupply.com/images/P-17-184.jpg

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Originally Posted by ketel&tonic

Well go stock up and tell us all what time we need to come over.

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cheese, asada and beers = good times

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Originally Posted by job

http://i97.photobucket.com/albums/l2...ard_cheese.jpg

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Get up, get down with the sickness!!!

If you can find it and you like Gouda style, try Prima Donna. Get the kind that is aged the most. It is sharp with a clean finish. Serve it with a full flavor red wine and dried fruit.


Prima Donna is a mild cow's milk cheese made in the style of a Dutch Gouda. As compared to a four- or six-year Gouda, Prima Donna has a distinctly softer, subtler flavor. It has an ivory rind with slight rose blush; bright, crunchy texture; and sweet, nutty flavor with a distinct caramel aftertaste. Pair Prima Donna with bigger reds such as Merlot, Cabernet Sauvignon, or Zinfandel.

Oh damn. That sounds GOOD.

This thread is very cheesy!

Been into Brie cheese lately. Pair it up with some Midas Touch and you're in heaven.

oooh, baked brie with apricot preserves and carr's plain water crackers.

Gjetost(in Norway it is called Brunost (brown cheese)) is mildly sweet and has a salty, nutty caramel flavour....kinda tases like Dulce de Leche. Great cheese for breakfast; traditionally served on rye crackers. Yummy! It is also very good with fresh fruit...especially pears and apples. Slice the apples or pears and sandwhich a nice slice of Gjetost/Brunost inbetween...Mmmmmmmmm, good stuff!

Norwegian Meatballs with Gjetost Sauce

1 pound ground lean pork or lean beef (or 1/2 of each)

1 large egg

3/4 cup regular-strength chicken broth

1/4 cup all-purpose flour

1/4 cup half-and-half (light cream) or milk

1/2 cup shredded gjetost cheese

1/3 cup sour cream

1 tablespoon chopped fresh dill

Salt and pepper

Fresh dill sprigs

Mix pork, egg, 1/2 cup of the broth, and flour. Shape into 1-inch balls and place slightly apart in an ungreased 10- by 15-inch pan. Bake in a 450| oven until well browned, about 15 minutes. Loosen meatballs from pan with a spatula; keep them warm in pan.

In a 1 1/2- to 2-quart pan on medium heat, bring remaining broth and the half-and-half to steaming; do not boil. Add gjetost and stir until melted. Turn heat to low and stir in sour cream and chopped dill. Add meatballs and drippings; stir to mix. Add salt and pepper to taste, then pour into a bowl. Garnish with dill sprigs.

Makes 4 main-dish servings.

jarlsberg: Most of you will know what it is like...

Grilled Jarlsberg Cheese Sandwich

1 large onion, thinly sliced

About 2 tablespoons butter or margarine

4 slices firm white bread

4 to 6 ounces jarlsberg (or Swiss) cheese, thinly sliced

In a 10- to 12-inch frying pan on medium heat, stir often 1 tablespoon of the butter and onion until onion is very soft and golden, about 30 minutes.

Spread 1 side of bread slices with remaining butter. Mound onion equally on unbuttered side of 2 slices; top with cheese. Set bread, buttered side up, on cheese.

Place sandwiches in frying pan and cook, covered, on medium-low heat until cheese is soft and bread is browned, about 12 minutes total; turn sandwiches once. Remove from pan, cut in half diagonally, and serve hot. Makes 2 servings. (Add a little grilled or smoked Deli Ham or Pastrami and I am set!)

nokkelost Its color and texture resemble jack cheese, but it's smoother and studded with a seasoning mix of allspice, cloves, and cumin. good for salads

Red Cabbage Salad with Baked Nokkelost

1 medium-size crisp red apple such as Winesap or Red Delicious

1 small head (about 1 lb.) red cabbage

1 clove garlic, minced or pressed

1/4 cup balsamic or red wine vinegar

1/4 cup olive oil or salad oil

1 medium-size onion, quartered and thinly sliced crosswise

Walnuts, nokkelost, and toast (directions follow)

Salt and pepper

Core apple, cut into 6 wedges, then thinly slice wedges crosswise; put in a small bowl and cover with water.

Rinse cabbage and remove 4 large perfect leaves; finely shred head of cabbage.

In a 10- to 12-inch frying pan on medium-high heat, combine garlic, vinegar, and oil; when hot, add onion. Mix well. Add cabbage; cook and stir until just wilted, about 2 minutes. Drain apple and add with the walnuts to cabbage.

Put a cabbage leaf on each plate and mound salad into it; with spatula, top with cheese. Serve with toast and salt and pepper to taste. Makes 4 main-dish servings.

Per serving: 628 cal.; 21 g protein; 41 g carbo.; 45 g fat; 106 mg chol.; 489 mg sodium.

Walnuts, nokkelost, and toast. Pour 3/4 cup walnuts into an 8- or 9-inch round or square baking pan. Bake in a 350| oven until nuts are lightly toasted, about 10 minutes; remove nuts and set aside.

Trim crusts from 5 slices dark rye bread; cut each into 4 triangles. Brush pieces lightly with olive oil (use about 2 teaspoons total); place in 10- by 15-inch pan.

Cut 6 ounces nokkelost (or kuminost or jack cheese) into 4 pieces, each 1/2 inch thick. In a small bowl, beat 1 large egg to blend; put 1/4 cup fine dry bread crumbs in another small bowl. Mix cheese with egg. Lift out 1 piece at a time and coat with crumbs. Then, 1 piece at a time, recoat with egg, then crumbs. Place cheese pieces well apart in pan used for nuts.

Bake bread triangles and cheese in a 500| oven until they are slightly darker brown, about 5 minutes.

I like cheddar too...aw, who am I kidding, I actually like most cheeses except for the really stinky kinds.
Cheese is it's own food group.

*drool*

i'm HUNGRY now.

if we're gonna start throwing out recipes here are a few for Dubliner Irish Chedder

Dubliner Ham Baguette

Ingredients:
1 large long crusty loaf
100g/4oz Kerrygold Butter**
1-2 cloves garlic, minced** or substitute Kerrygold Garlic and Herb Butter
8 slices of Dubliner Cheese
8 slices of cooked ham
8 slices of salami (optional)
2 tomatoes, thinly sliced

Leave Kerrygold Butter to soften, stir in garlic (**Delete this step if using Garlic and Herb Butter).

Pre-heat the oven to 315°F/160C

Make 8 crosswise cuts equally along the length of one long baguette, almost to the base.

Spread the butter thinly between the slices of bread.

Place one slice of cheese, ham, salami and tomato in each cut .

Press gently together to reform the loaf shape.

Cover the baguette loosely in foil.

Place in oven and cook for 10-15 minutes.

Remove the top of the foil and cook for a further 5 minutes or until golden.

Pull apart or cut between the slices of bread to serve.

Dubliner Artichoke Dip

Ingredients:
350g/12oz artichokes hearts, chopped
1 cup mayonnaise
1 small clove garlic, minced
2 tablespoons oregano
2 tablespoons grated onion
2 cups Dubliner Cheese, grated


Combine all ingredients and spoon the mixture into an 8 inch baking dish.

Bake for 30 minutes at 300° F/150 C

Serve with crackers, pita bread or tortilla chips.

Black and Tan Irish Mac and Cheddar

6 cups water
24 ounces lager beer
16 ounces rustic shaped pasta (Ziti)
1 cup whole milk
1 cup half-and-half
12 ounces evaporated milk
5 tablespoons lightly salted quality Irish butter
2 1/2 tablespoons all-purpose flour
1 teaspoon ground dry mustard
1 teaspoon kosher salt
1/8 teaspoon ground cayenne pepper
1/3 cup stout beer
3 ounces shredded smoked Gruyere
8 ounces shredded Irish Cheddar
1/2 cup bread crumbs, Japanese panko, or fresh country white
1/2 cup crisp cooked apple wood or maple bacon crumbles
2 tablespoons fresh cilantro leaves or several sage leaves for garnish

Place water and lager beer into a 4 1/2 quart or larger saucepan over high heat and bring to boil, add pasta and cook until just al dente. Drain and keep warm.

Meanwhile in 3 quart saucepan, over medium-high heat, bring the milk, half-and-half, and evaporated milk just to a boil, keep hot. In a 4 quart saucepan, over medium heat, melt 3 tablespoons of the butter and stir in flour until it begins to color slightly, whisk in hot milk, mustard, salt, cayenne, and stout, and bring to a strong simmer. Reduce heat to low and stir in cheeses until melted. Place pasta into serving dish and pour the cheese sauce over the pasta.

Place remaining butter in a large saute pan over medium heat and stir in bread crumbs, stir until golden brown, stir in bacon crumbles. Spread mixture over top of macaroni. Garnish with cilantro or sage leaves.