Cheese Recipes - Cooking with Cheese

As much as we love to enjoy artisanal cheeses on their own merits, with no other flavors to compete with their naturally robust flavor profiles, it can also be quite fun to cook with farmhouse, high quality cheeses. If you think your Sheppard’s Pie recipe can’t be topped using mass produced cheddars, wait until you try it with a handmade aged English farmhouse produced by a cheesemaker that has his own small herd of 45 cows, all of which have names.

Cheese with bread
Cheese fondue

Fondue

Shred, grate or if your using sliced Swiss cheese, finely dice the Swiss cheese. Do this in advance if you like and keep the cheese refrigerated in a plastic bag. Dredge the cheese (coat by sprinkling) with flo…

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Light appetizers

Light Appetizers

Heat oven to 450° F. Mix baking mix, cheese and beer until soft dough forms; beat vigorously; 20 strokes. Gently smooth dough into ball on floured cloth board. Knead 5 times. Roll dough into rectangle…

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Soups

Soups

In a stockpot, melt the butter. Sauté the onion and celery in the butter, until soft – not brown – about 5 minutes over moderate heat. Stir in the flour and heat, stirring, for about 5 minutes over medium low he…

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Entrees

Entrees

Line a Swiss roll tin with non-stick parchment paper, brush with melted butter then scatter over 1oz of the British Mature Cheddar. Heat the oven to 400F. Drain the broccoli, the chop finely. Put into a bo…

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Swiss Cheese Entrees

Swiss Cheese Entrees

Crepes: Combine all ingredients in a blender; blend for 1 minute. Scrape down sides and blend for another 15 seconds or until smooth. Refrigerate at least 1 hour. Heat a lightly oiled griddle, skillet or crepe pa…

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Blue Cheese Entrees

Blue Cheese Entrees

Blend flour, two of the eggs, milk, water and melted butter in a blender until smooth. Refrigerate at least 30 minutes. Heat a lightly buttered 6-8 inch crêpe pan over medium heat. Pour or spoon 3-4 tablespoons…

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Cheese Pasta Entrees

Cheese Pasta Entrees

Alice Waters, owner of Chez Panisse, the wonderfully innovative restaurant in Berkeley known for its use of fine local produce, created this easy, elegant pasta. Very rich, it is perfect as a first course follo…

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Cream Cheese Desserts

Cream Cheese Desserts

Grilled or broiled peaches, nectarines and pears. In a small-size saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto and orange extract and heat 1 to 2 mi…

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Desserts

Desserts

Grilled or broiled peaches, nectarines and pears. In a small-size saucepan, heat mascarpone cheese over low heat, stirring constantly, until melted. Stir in sugar, amaretto and orange extract and heat 1 to 2 mi…

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International Variety of Cheeses

Experience International Variety

You might receive a Gaperon, originating in France during the 14th Century, an
authentic Lancashire by Ruth Kirkham, and an Italian Taleggio matured in the
caves of Valsassina…all in one shipment!

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