Posted on 12/18/2007 11:51:25 AM PST by HungarianGypsy
Roncal, Izdrabal and Manchego.
No. I do not like cheese.
In the words of Dr. Gregory House,”Ah, cheese. It’s the devil’s plaything”.
Cheez-its and grape soda, if you’re eating from the vending machine at work! Same principle.
And no one has mentioned the finest cheese yet.
Jarlsburg.
Jarlsburg, Italian salami, on trisket crackers.
Heaven.
Oh, that sounds divine! I’ll have to try it.
It reminds me of one of my favorite appetizers, but I’ve lost the recipe. I called them “Dill Cheez-wiches,” but I don’t know the real name.
They were made with white bread, crusts trimmed off, then each slice cut into 4 squares. Each square was dipped in a mixture of melted butter and melted Kraft Old English cheddar cheese spread (in the jars) and “maybe a beaten egg,” that’s the part I’ve forgotten, plus some dill weed and dill seeds.
You put two dipped squares together, dip the whole little sandwich again, except the bottoms, then put all of them on a baking sheet and put them in the freezer for a while.
To serve, you put them in a hot oven at maybe 375° - I’m fudging that between 350° and 400° because I can’t remember for sure. Just bake until they’re toasted, just a few minutes - they usually don’t make it out of the kitchen to the hors d’oeuvres table.
I’ll *try* to find the real recipe somewhere online, since mine is in storage.
Manna from heaven.
Brie, havarti and gorgonzola
Try this to-die-for-snack:
HERB CHEESE BREAD
1 loaf of French bread
1/2 pound melted butter
1 teaspoon yellow mustard
1 tablespoon poppy seeds
Baby Swiss cheese slices
2 teaspooons lemon juice
2 tablespoons grated onion
1 teaspoon Beau Monde seasoning (crucial - no substitutes)
Cut bread diagonally, almost through (1-inch slices). In a bowl, mix butter, onion, mustard, lemon juice, poppy seeds and Beau Monde seasoning.
Put cheese slices between bread slices; lay loaf of bread containing the cheese slices on cookie sheet lined with foil.
Pour butter, etc. mixture, while stirring, over the bread, making sure to get between the slices. Bake at 325 degrees for 25 minutes.
Mmm, sounds good! Will try.
PS - if you get a spoon and get to the melty chese on the aluminum foil while it’s still soft and gooey, you won’t have to clean up any burnt cheese. Just don’t burn your tongue or the roof of your mouth, lol!
I love to put Boursin cheese on baked potato instead of sour cream.
Fresh mozzarella is wonderful marinated in olive oil with sun dried tomatoes. You can eat it on french bread, Triscuit or just by itself. I also like to make fresh mozzarella, fresh basil and tomato paninis. Mozzarella is easy to make and it wonderful when still slightly warm.
Faves: Gorgonzola, bleu, Roquefort, Stilton. Hmm, I see a pattern here.
Very sharp Cheddar - and anything that “features” it or accentuates it. Like Welsh Rarebit, which I’ve never made totally to my liking.
Aged Swiss - perferably melted, but if not, that’s OK, too - as long as it’s room temperature so it tastes best. Reubens, handmade pizza - mine is homemade dough, spread with Dijonnaise, topped with lots of Swiss slices, shaved ham, lots of capers and juice. Fondue - mmm, with kirschwasser.
Feta. In a Greek salad, which I have almost every day. Or melted on a pizza. Or put in just about any veggie I don’t like very much, to make it tasty.
Brie, Camembert - with green apples or cranberry relish or apricot preserves or topped with candied pepitos, pumpkin seed kernels.
Gourmandise - the cherry and the walnut kinds, especially.
Provolone - with hard salami.
Muenster - with soft wheat bread and some Dijonnaise.
Mozzarella, Parmesan, Peccorino Romano - shredded, in the freezer, for putting on anything and everything.
Kraft American singles, because they last forever and they make the sharp cheddar melt right in grilled cheese sandwiches!
You have $8. Velveeta or steak? Same price - humm, hard to decide! Chile con queso lasts a long time, steak just a dinner.
I love cheese!
Venezuelan Beaver Cheese is my favorite.
Mark
FOUR - CHEESE LASAGNA
6 tbsp. (3/4 stick) butter
1/3 c. all-purpose flour
1 qt. milk
1 (15 or 16 oz.) container Ricotta cheese
1/2 c. grated Parmesan cheese
1/3 c. parsley, chopped
2 lg. eggs
3/4 c. Mozzarella cheese, shredded
3/4 lb. Fontina or Swiss cheese
1 (8 oz.) pkg. no-cook lasagna noodles
1/2 c. oil-packed dried tomatoes, chopped (no salt added)
Parsley sprigs for garnish
Preheat oven to 375 degrees. Prepare white sauce: In a 3 quart saucepan over medium heat, melt butter. Stir in flour until blended; cook 1 minute. Gradually stir in milk; cook, stirring constantly until sauce boils and thickens. Remove saucepan from heat. In small bowl, with fork, mix Ricotta, Parmesan, parsley and eggs. In large bowl, combine Mozzarella and Fontina cheeses. Spray or grease 9 x 13 inch ceramic or glass baking dish. Spoon 1 cup white sauce into dish. Arrange 1/3 of lasagna noodles over sauce (overlapping but not touching sides of dish). Spoon half of Ricotta cheese over noodles; spread with 1 cup sauce; top with half of remaining noodles. Reserve 2 cups shredded cheese. Place remaining cheese over noodles; sprinkle with dried tomatoes and 1 cup sauce. Arrange remaining noodles. Top with remaining Ricotta mixture, sauce and reserve cheese. Bake 1 hour or until lightly browned.
Limburger on rye w/slices of sweet onion. Awesome!
Feta in almost any casserole that calls for cheese. Feta is even good with popcorn!
And for desert, no one’s mentioned Ski Queen Gjetost yet. Scrumptous!
Lactaid is your friend!
Oh, and for what it's worth, their milk, since it doesn't have lactose (milk sugar), it's much slower to spoil in the fridge! just an added bonus.
Mark
I noticed you said soda instead of pop or coke, so had to check your location. I thought Texans called everything "coke" with a qualifier. Was I wrong?
All brands of grape soda are not equal. I like "Jolly Good" & "Black Bear"... not sure if they're distributed in a lot of places.
You are a true renaissance man!
Unfortunately, we don't have grape soda in the machine at work. We do, however, have Mountain Dew, which is important, for the caffeine. I will occasionally substitute Funions for the Cheez-Its though. Pretty much just Styrofoam and onion salt. I think that eating the foil bag would be healthier.
Mark
I dunno...cracker cheese>>>???
So you use the cheddar and Kraft slices together? And a kind of cheese alloy is formed with the best features of both?
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