I used to (due to food intolerance's) use cheese on almost every meal I have, its versatility in ways you can use it, cut it, and melt it means this can be achieved. It can go in sauces, soups, on top of bread, and crackers and can be grated on a large variety of meals. Just a few meals I could think of which use cheese as an extra topping:
- Cheese on toast
- Cheese on crackers
- Cheesy grated on omelette
- Jacket potato with cheese
- Grated cheese on lasagne
Cheese devoted meals:
- Cauliflower Cheese
- Cheese sauce
- Cheese salad
- Cheesecake
- Cheese scones
- Blue cheese and cauliflower soup
- Macaroni Cheese
Some cheese related recipes:
Apple Rosti
1 onion, peeled and diced
2 tsp minced garlic
1 tablespoon olive oil
250 g spinach, washed well
1/4 cup cream or Ricotta cheese
nutmeg, salt and pepper to season
200 g filo pastry sheets
1 tablespoon olive oil + extra for brushing
2 medium onions, chopped
125 g mushrooms, coarsely chopped
1 teaspoon fresh thyme leaves
50 g Parmesan cheese, coarsely grated
50 g Cheddar cheese, grated
150 g canned borlotti or pinto beans, rinsed and drained
100 g fresh breadcrumbs
1 tablespoon soy sauce
2 tablespoons. red wine
1 teaspoon mustard
1 egg, beaten
1 tablespoon cornflour
Some cheese related recipes:
CHEDDAR CHEESE AND CALVADOS FONDUE WITH APPLE RÖSTI
1 garlic clove
185 ml dry cider or, 185 ml dry white wine
2-4 tablespoons Calvados or other apple brandy
400 g Cheddar cheese, coarsely grated
1 tablespoon freshly ground flour (if necessary)
Freshly ground black pepper
185 ml dry cider or, 185 ml dry white wine
2-4 tablespoons Calvados or other apple brandy
400 g Cheddar cheese, coarsely grated
1 tablespoon freshly ground flour (if necessary)
Freshly ground black pepper
Apple Rosti
500g waxy potatoes eg Desiree, peeled and grated
2 sharp dessert apples, peeled and grated
squeeze of lemon juice
freshly milled salt and black pepper
vegetable oil to fry
2 sharp dessert apples, peeled and grated
squeeze of lemon juice
freshly milled salt and black pepper
vegetable oil to fry
Method
Sprinkle the lemon juice over the grated apple. Combine the potatoes with the apple and squeeze out any excess juice. Divide the mixture into 8 and shape into flat rounds.
Shallow fry gently on each side until golden brown and cooked through and keep hot until ready to use.
Set the fondue pot over heat source. Split the garlic and rub the pan with it. Pour in the cider/wine and Calvados and heat until the liquid starts to bubble. Add the cheese; stir until melted and smooth. Add flour for thickening if necessary. Add the pepper and nutmeg and serve with cut-up bread pieces and vegetables.
Serves 6
1 onion, peeled and diced
2 tsp minced garlic
1 tablespoon olive oil
250 g spinach, washed well
1/4 cup cream or Ricotta cheese
nutmeg, salt and pepper to season
200 g filo pastry sheets
75g butter, melted
1/4 cup chopped walnuts
1/4 cup chopped walnuts
200g blue cheese
Method
Cook the onions and garlic in the oil in a frying pan until tender. Drain away the moisture from the washed spinach and add to the pan. Season with the nutmeg, salt and pepper. Cook 3-4 minutes then cool. Scatter in the walnuts.
Spread one sheet of filo pastry lightly with butter and place a second sheet on top. Repeat with a further 6 sheets of filo. Arrange half the spinach mixture down the center of the filo. Cut the blue cheese into thick slices and place down the center. Arrange the remaining spinach on top. Roll up the pastry to enclose the spinach filling. Place the roll join-side-down on a greased baking tray. Brush the remaining sheets of filo with butter and arrange decoratively on top.
Bake at 190oC for 40 minutes until golden and crispy. Serve warm or cold in thick slices.
Serves 6
4-5 heads (600g) of chicory, cored and thinly sliced
2 celery stalks, thinly sliced, plus a few leaves
75 g Roquefort cheese, crumbled
50 g shelled walnuts, chppoed
A handful of flat leaf parsley, finely chopped
1 baguette, slice, to serve
Walnut Vinaigrette
2 tablespoons wine vinaigrette
1 tablespoon fine sea salt
1 teaspoon Dijon mustard
7 tablespoons sunflower oil
Freshly ground black pepper
Method
Put the vinegar in a salad bowl. Using a fork, stir in the salt until it has almost dissolved. Mix in the mustard until completely blended. Add the oil, t tablespoon at a time , mixing well between each addition, until emulsified. Stir in pepper to taste.
Just before you’re ready to serve the salad, add the chicory, celery, walnuts, Roquefort and parsley to the vinaigrette and toss well. Serve immediately with a basket of sliced baguette.
Serves 6
250 g fresh/frozen flaky pastry
200 g unsalted butter
500 g small shallots, peeled
125 ml double cream
250 g Fourme d’Ambert
115 g fromage frais
Sea salt and freshly ground pepper to taste
1 tablespoon thyme leaves, chopped
Method
Roll out the pastry in a 20cm circle and score around the edges about 2.5cm in, to help lift the edges when cooking. Place pastry on a lightly oiled baking sheet, brush the base with egg white to help keep the pastry crisp.
In a frying pan, melt the butter then put in the shallots and cook until they become golden brown and caramelized. Take off the heat and put the shallots into a bowl to cool to room temperature. Add the rest of the liquid in the pan to the shallots.
In another bowl , mash the cheese with the fromage frais and the cream. Add salt and pepper to taste, and fold in the thyme. Spread the cheese mixture over the pastry leaving a 2.5 cm gap at the edges, then place the shallots on top. Bake on the middle shelf of a pre-heated at 200°C/400°F/Gas Mark 6, until the pastry is golden brown and filling evenly cooked.
Serves 6
4 red peppers, halved, deseeded and white membranes removed
Olive oil, for drizzling
150 g goat’s cheese, not hard
A handful of fresh basil leaves
Olive Tapenade
175 g black pitted olives
4 tablespoons olive oil
2 tablespoons capers
Method
Put the peppers on a baking sheet and drizzle with olive oil. Roast in a preheated oven at 220°C/425°F/Gas Mark 7 for about 25 minutes until charred and blistering. Remove from oven and cover with a damp tea towel. Set aside for 10 minutes to steam off the skins – this makes peeling much easier.
To make the olive tapenade, put the olives, capers and olive oil in a blender and mix to a fairly course texture.
Carefully remove the skins from the peppers, then cut each piece in half. Put the peppers skin side down on a chopping board and smear generously with the tapenade. Add a small piece of goat’s cheese and a few basil leaves. Roll up the filled pepper, then put seam side down on a serving dish. Secure with a sprig of rosemary and serve
Serves 6
Method
Layer slices of day-old brown bread in a deep dish with Appenzell cheese and seasoning. Pour a little milk over and let stand for 1 hour until all the milk has been absorbed. Transfer to a frying-pan and press down well. Fry on both sides for 5 to 6 minutes until crisp and brown.
1kg salad potatoes
1 fresh bay leaf 60 g unsalted butter
2 onions, halved and sliced
150 g bacon lardons
75 ml dry white wine
1 Reblochon cheese, 500 g
Sea salt and freshly ground pepper to taste
Method
Place the potatoes in a large sauce-pan, add the bay leaf and cold water and then cover. Bring to the boil, add some salt and cook until the potatoes are soft but not too soft, usually about 15 mins. Drain. When cool enough, peel and cut into slices about 7 mm thick.
Melt half the butter in a frying-pan, add the lardons and onions, and cook until lightly brown. Remove and put to one side. Add the remaining butter and potatoes and cook gently for 5 minutes. Stir carefully, trying not to break the potatoe slices. Add the wine, bring to the boil and boil for one minute. Season with salt and pepper.
Arrange the potatoes in the prepared baking dish. Scrub the rind of the cheese lightly with a vegetable brush, then cut it into 8 wedges. Cut each piece in half through the middle, so each one has skin on only one side. Put the cheese on top of the potatoes, skin side up. Cover with foil and bake in a preheated over at 220°C/425°F/Gas Mark 7 for 15 minutes. Remove the foil and bake for 15-20 minutes more, until browned. Serve hot
Serves 6
Method
Chop 2 onions and gently sauté in butter until opaque. Add 255 g peeled and chopped beetroot, a large peeled and chopped potatoe, 800 ml stock and seasoning. Bring to the boil, cover, and simmer until the beetroot is cooked through. Puree in a blender then return to the pan and re-heat. Cut a baguette into rounds and toast well. Press on plenty of Beenleigh blue and place under the grill. Ladel the soup into bowls and top with the Beenleigh croutons.
30 g butter
1 onion, finely chopped
5-6 celery stalks
30g of flour
850ml vegetable or chicken stock
5 tbsp white wine
150g Colston Bassett Stilton - crumbled
140ml cream
Method
Melt the butter in a frying pan, adding the onion and celery until golden. Gently add the flour and stir the mixture on gentle heat for about 1-2 minutes. Pour in slowly the stock and wine, bring back to boil (stirring), then reduce heat and simmer for 20-30 minutes. Allow to cool slightly then put mixture in a blender and liquidise. Return to the pan, add stilton and heat gently so that stilton melts. Add cream, season and check soup is thoroughly warmed. Pour into bowls & garnish with celery leaves. Serve with crusty bread.
Method
Chop 2 leeks and gently fry in a butter to soften, then add a small glass of sherry, a small cauliflower cut into pieces, and 680 ml of vegetable stock. Bring to the boil, cover and simmer for 20 minutes. Puree the mixture and stir in 100 g of crumbled Bleu d’Auvergne. Gently reheat and serve hot
Method
Roast some walnuts and finely grate them. Cut white bread into medium slices and toast on one side. Top the un-toasted side with strips of Camembert, no crust, creamed with a littlefromage blanc. Cover the toast and cheese with the walnuts and cut the slices into triangles. Place them on a non-stick baking sheet and bake at 200°C/400°F/Gas Mark 6 for 5 minutes or until the walnut topping is toasted. Serve as an aperitif, a simple starter, or just as a snack.
125 ml of sweet white wine such as German Reisling or Gewurztraminer
400 g creamy blue cheese, such Gorgonzola or Roquefort, coarsely chopped
4-6 ripe pears, quartered, or 25 asparagus spears, lightly cooked, to serve
1 teaspoon cornflour mixed with 1 tablespoon of the wine
Walnut Grissini
375 g unbleached plain flour, plus extra for dusting
1 sachet (7 g) easy-blend dried yeast
70 g fresh walnuts
2 tablespoons walnut oil
1 teaspoon sea salt
Method
To make the walnut grissini, put the flour, yeast, walnuts and salt in blender with a plastic blade. With the machine on, add the oil and 200 ml of water through the feed tube. Blend in 15 second bursts until it forms a soft paste. Put the dough in an oiled bowl, cover and put aside for 1 hour.
Knead the dough again lightly, flatten to a rectangle about 40 x 15 cm, thn cut crossways into 1 cm strips. Roll and stretch out each strip to about 30 cm in length and transfer to a baking sheet (you will need to bake in two batches). Cook in a pre-heated oven at 200°C/400°F/Gas Mark 6 for 16-18 minutes. Remove from the oven and transfer to a rack to cool. Serve immediately.
To prepare the fondue, pour the wine into a small fondue pot and heat until simmering. Gradually stir in the blue cheese, then the cornflour mixture, stirring constantly until smooth. Transfer the pot to its tabletop burner and serve with the walnut grissini and pears or aspragus
Serves 6
Tart shell
1-1/2 cups flour
1 teaspoon salt
½ cup (1 stick) butter, cut into small pieces
4 to 5 tablespoons ice water
Filling
8 oz Roquefort cheese, at room temperature
3 tablespoons heavy cream
3 tomatoes, cut into ¼ inch slices
1 teaspoon pepper
1 teaspoon chopped fresh thyme leaves
1 teaspoon extra virgin olive oil
Method
Put flour and salt in a medium bowl and stir together. With a pastry blender, a fork or your hands, work the butter pieces into the flour until the mixture resembles course meal. Gradually add the water, gently working it in until the mixture starts to come together. With your hands, shape it into a flat disk, wrap in plastic wrap and refrigerate for about 30 minutes.
Put flour and salt in a medium bowl and stir together. With a pastry blender, a fork or your hands, work the butter pieces into the flour until the mixture resembles course meal. Gradually add the water, gently working it in until the mixture starts to come together. With your hands, shape it into a flat disk, wrap in plastic wrap and refrigerate for about 30 minutes.
Preheat oven to200°C/400°F/Gas Mark 6. On a floured surface, roll the dough into an 11x 15 inch rectangle (if using a 9x13 inch pan) or a 14 inch circle (if using a 12 inch removable bottom tart pan). Transfer the pastry to the pan and pat it to fit the bottom and 1 inch up the sides. Refrigerate while preparing the filling.
In a small bowl mash the cheese and the cream with a fork until soft enough to spread, adding more cream if necessary. With a small spatula, spread the mixture evenly over the bottom of the tart shell. Cover the cheese with the tomato slices and sprinkle the pepper and thyme over the tomatoes. Drizzle oil over all.
Bake until the crust is golden, about 20 – 25 minutes. Cool for 30 minutes and serve warm or room temperature.
1 garlic clove, halved
400 g coarsely grated Gruyere cheese
200 g coarsely grated Emmenthal cheese
4 teaspoons (20 ml) cornstarch
375 ml white wine from Neuchatel
1 teaspoon (5 ml) freshly squeezed lemon juice
1 small glass Kirsch
Freshly ground pepper
Hint of nutmeg
Method
Rub a ceramic fondue pot with garlic clove halves. Mix together grated cheeses and cornstarch, into a fondue pot. Stir in the white wine and lemon juice; bring to a boil, stirring, until cheese has melted. Stir in Kirsch; season with pepper and nutmeg.
Transfer fondue pot over a burner onto the table.
Method
Slice 4 medium-size boiled potatoes and fry in butter until very lightly browned. Mix 8 eggs with 100 g shredded Beaufort cheese. Season and pour over the fried potatoes. Cook until the base is set. Finish off under a hot grill. If you like, you can add some chopped fresh chervil, or your favourite fresh herb, to the mix but this is not traditional.
900 ml vegetable stock
50 g unsalted butter
1 tablespoon olive oil
8 shallots, finely chopped
1 garlic clove, crushed
275 g risotto rice, such as vialone nano, carnaroli or arborio
1 glass white wine, about 125 ml
100 g Parmesan cheese, freshly grated, plus extra to serve
50 g Gorgonzola cheese, cut into cubes
50 g fontina cheese, cut into cubes
50 g Taleggio cheese, rind removed and cheese cut into cubes
A handful of fresh flat leaf parsley, coarsely chopped
Sea salt and freshly ground black pepper
Method
Put the stock in a saucepan. Heat until almost boiling, then reduce the heat until barely simmering to keep it hot.
Heat the butter and oil in frying pan or heavy based saucepan over medium heat. Add the shallots and cook for 1-2 minutes until softened but not browned. Add the garlic and mix well.
Add the rice and stir, until the grains are well coated and glistening, about 1 minute. Pour in the wine and stir until it has been completely absorbed.
Add 1 ladle of hot stock and simmer, stirring until it has been absorbed. Continue to add the stock at intervals and cook as before until the liquid has been absorbed and the rice is tender but still firm, about 18-20 minutes. Reserve the last ladle of stock.
Add the reserved stock, the cheeses, parsley, salt and pepper. Mix well. Remove from the heat, cover and let rest for 2 minutes.
Spoon into bowls, sprinkle with grated Parmesan and serve
Serves 4
1/3 cup Gorgonzola cheese, crumbled
2 tablespoons unsalted butter
1 tablespoon brandy or cognac
freshly ground black pepper, to taste
12 slices diagonally cut French bread
Olive oil
6 garlic cloves, halved
3 Granny Smith apples, each cut into 8 wedges
2 tablespoons unsalted butter
1 tablespoon brandy or cognac
freshly ground black pepper, to taste
12 slices diagonally cut French bread
Olive oil
6 garlic cloves, halved
3 Granny Smith apples, each cut into 8 wedges
Method
Heat grill. Combine Gorgonzola cheese, unsalted butter, brandy/cognac and black pepper in a small bowl, stirring until blended.
Heat grill. Combine Gorgonzola cheese, unsalted butter, brandy/cognac and black pepper in a small bowl, stirring until blended.
Place bread slices on grill rack coated with olive oil; cook for 2 minutes on each side or until lightly browned. Remove from grill. Rub cut sides of garlic over one side of each bread slice. Spread 2 teaspoons of cheese mixture over each bread slice. Serve with apple wedges,
12 servings
1 tablespoon olive oil + extra for brushing
2 medium onions, chopped
125 g mushrooms, coarsely chopped
1 teaspoon fresh thyme leaves
50 g Parmesan cheese, coarsely grated
50 g Cheddar cheese, grated
150 g canned borlotti or pinto beans, rinsed and drained
100 g fresh breadcrumbs
1 tablespoon soy sauce
2 tablespoons. red wine
1 teaspoon mustard
1 egg, beaten
1 tablespoon cornflour
8 soft bread rolls
Sea salt and freshly ground pepper to taste
Method
Heat the oil in a frying pan, add the onions, mushrooms, thyme and salt and fry until softened and golden. Let cool.
Transfer to a food processor, add the cheeses, beans, breadcumbs and freshly ground black pepper. Pulse until mixed, then add the rest. Process until mixed, but not too smooth.
Using wet hands, shape the mixture into 8 balls, then flatten into 2 cm. thick patties. Put on a prepared baking sheet, covered with clingfilm. Chill until firm.
When ready to cook, transfer to a baking sheet, brush the tops with extra oil and bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 25 minutes, or until crisp and golden. Then serve.
Heat the oil in a frying pan, add the onions, mushrooms, thyme and salt and fry until softened and golden. Let cool.
Transfer to a food processor, add the cheeses, beans, breadcumbs and freshly ground black pepper. Pulse until mixed, then add the rest. Process until mixed, but not too smooth.
Using wet hands, shape the mixture into 8 balls, then flatten into 2 cm. thick patties. Put on a prepared baking sheet, covered with clingfilm. Chill until firm.
When ready to cook, transfer to a baking sheet, brush the tops with extra oil and bake in a preheated oven at 220°C/425°F/Gas Mark 7 for 25 minutes, or until crisp and golden. Then serve.
Method
Soften a large teaspoon of butter in a pan with 200 g Cabrales cheese over a gentle heat. Do not allow the cheese to melt completely. Then add 213 ml of single cream and stir the mixture until a smooth sauce is formed. Reheat gently when you are ready to use the sauce and pour over four grilled or fried steaks. This sauce works equally well if poured over pasta or potato dishes, which could then be baked in the oven to give a crisp topping
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