Asiago, Gouda, Emmenthaler swiss, Stilton, gorgonzola, sharp white cheddar, gruyere, hard parmesan, cottage. . .
Our favorite new cheese recipe is this:
1 large loaf of French bread, crusts removed, cut into large cubes
1 stick butter, softened, cubed
1 8-oz package cream cheese, softened, cubed
8 oz shredded sharp cheddar (yellow or white)
8 oz crumbled blue cheese (I prefer Stilton)
Preheat oven to 375 degrees. In a medium saucepan, over medium heat, melt butter, then add cream cheese, melt and stir until smooth. Remove from heat and stir in cheddar and blue cheeses until well mixed and mostly melted. Dip each bread cube in cheese mixture until thoroughly but lightly coated. Bake until uniformly light brown (turning cubes occasionally to get all sides browned). I’d say around 7-8 minutes per side, but my oven has been unreliable lately, so go by your own. Serve warm or can be gently reheated in microwave.
The first batch I made of these was consumed in just minutes, and I’ve made three batches since then.
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.