Classic Raclette

Ingredients:

2 lbs (1 kg) small new potatoes
1 1/2 lbs (800 g) Swiss raclette cheese, cut into slices

Tip: Other cheeses such as Tilsit, Appenzeller & Emmental can also be used.

Other side dish possibilities:
Dried meats, proscuitto, parma ham, etc.
Baguettes, Gherkins, pickled onions, fresh pepper

Directions:

Wash the potatoes and boil them in their skin until cooked.
Place the potatoes, cheese and all the side dishes on the table.
Place a slice of cheese into raclette dish and place under the grill to melt (Raclette cheese can also be melted in the oven under the broiler).
When the cheese has melted scrape onto potatoes, gherkins and pickled onions.
Grind fresh pepper on top and enjoy with dried meats and baguette.

Serves 8

Saganaki

Ingredients

8 oz kasseri or kelalograviera cheese
flour for dredging
3 TBLS olive oil
Ouzo (or Brandy)
½ lemon
1 TBLS fresh oregano
fresh cherry tomatoes
pita wedges
Kalamata olives

Directions

Soak the cheese in Ouzo and dredge in flour. Heat olive oil until almost smoking. Sauté cheese and brown about 1 minute on each side. Add a bit of alcohol and light while saying ‘Opa!’.
Put flames out by squeezing lemon juice on them. Transfer to platter and sprinkle oregano, salt and pepper. Serve with pita, olives and tomatoes.

Cheese Fondue for Vegetables

Ingredients:

1 cup dry white wine
250g shredded Swiss cheese
250g shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1 loaf French bread, cut into 1 inch cubes
Mixed Chopped Vegetables such as Mushrooms, Peppers and Broccoli

Directions:

1 Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread and vegetables.

This Cheese Recipe makes 5 servings.

To view Swiss cheese used in this recipe – Click Here

To view Gruyere cheese used in this recipe – Click Here

Tiramusu Cake

Ingredients:

1 sponge cake, (9 inches)
1/2 cup strong brewed coffee, room temperature
1/3 cup brandy
2 1/4 cup mascarpone cheese, room temperature
1 1/2 cups confectioners’ sugar
3 tablespoons unsweetened cocoa powder, for dusting

Directions:

1 Cut the cake in half lengthwise to make two layers. Combine the coffee and brandy. Sprinkle enough of the coffee mixture over the bottom cake layer to moisten, but not soak it.

2 Beat together the mascarpone and the confectioners’ sugar until fluffy. Spread half the mascarpone cheese mixture over the bottom cake layer. Top with remaining cake layer and spread remaining mascarpone cheese mixture on top. Dust liberally with sifted cocoa. Refrigerate 2 hours before serving.

This Cheese Recipe makes 12 servings.

To view Mascarpone cheese used in this recipe – Click Here

Cheese Steak Sandwich

Ingredients:

1 teaspoon butter
1/2 white onion, sliced
1/2 red onion, sliced
8 fresh mushrooms, sliced
1 clove garlic, minced
6 ounces beef sirloin, thinly sliced
3/4 cup cream cheese, softened
1 teaspoon Worcestershire sauce
salt and pepper to taste
1 French baguette, cut in half lengthwise
1/2 cup shredded Swiss cheese

Directions:

1 Melt butter in a large skillet over medium-high heat. Saute the white and red onions, mushrooms, and garlic until tender. Remove from the pan, and set aside.

2 Place the sliced beef in the pan, and fry until no longer pink, about 5 minutes. Reduce heat to low, and stir in the cream cheese and Worcestershire sauce, cooking and stirring until the beef is well coated. Season with salt and pepper to taste.

3 Meanwhile, preheat your oven’s broiler.

4 Place beef mixture onto bottom half of the baguette, then cover the beef with the onion mixture. Place Swiss cheese over the onion mixture. Place open sandwich under a hot broiler until the cheese is melted. Place top of baguette onto the toppings, and serve.

This Cheese Steak Recipe makes 4 servings.

To view Cream cheese used in this recipe – Click Here

To view Swiss cheese used in this recipe – Click Here

Pork Chop Recipe with Blue Cheese

Ingredients:

2 tablespoons butter
4 thick cut pork chops
1/2 teaspoon ground black pepper, or to taste
1/2 teaspoon garlic powder, or to taste
1 cup whipping cream
55g ounces blue cheese, crumbled

Directions:

1 Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.

2 Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.

This Cheese Recipe makes 4 servings.

To view Blue cheese used in this recipe – Click Here

Chicken Pesto Pizza

Ingredients:

1/2 cup pesto basil sauce
1 (12 inch) pre-baked pizza crust
2 cups cooked chicken breast strips
1 (6 ounce) jar artichoke hearts, drained
1/2 cup shredded fontina cheese

Directions:

1 Preheat the oven to 450 degrees F (230 degrees C).

2 Spread pesto sauce over the pizza crust. Arrange chicken pieces and artichoke hearts over the sauce, and sprinkle with cheese.

3 Bake for 8 to 10 minutes in the preheated oven, until cheese is melted and lightly browned at the edges.

This Cheese Recipe makes 6 servings.

To view Fontina cheese used in this recipe – Click Here

Boursin Cheese Pasta

Ingredients:

1 tablespoon butter
1 tablespoon olive oil
1 pound portobello mushrooms, stems removed
1/2 teaspoon salt
1 1/4 cups low-sodium chicken broth
150g Boursin pepper cheese
3/4 pound uncooked pasta shells
1 pound fresh asparagus, trimmed

Directions:

1 In a large skillet over medium heat, melt the butter and heat the olive oil. Cut the mushroom caps in half, and slice 1/4 inch thick. Cook mushrooms in the skillet 8 minutes, or until tender and lightly browned. Season with salt. Stir in the chicken broth and Boursin cheese. Reduce heat and simmer, stirring constantly, until well blended.

2 Bring a large pot of lightly salted water to a boil. Add shell pasta and cook for 5 minutes. Place the asparagus into the pot, and continue cooking 5 minutes, until the pasta is al dente and the asparagus is tender; drain. Toss with the mushroom sauce to serve.

This Cheese Recipe makes 6 servings.

To view Boursin cheese used in this recipe – Click Here

Fiesta Nacho Cheese Dip

Ingredients:

1 cup softened cream cheese
1/2 cup sour cream
1/2 cup mayonnaise
1/4 cup cocktail sauce
1 cup mild salsa
3/4 cup diced green onion
3/4 cup diced red bell pepper
3/4 cup diced green bell pepper
1 cup shredded Cheddar cheese
1 cup shredded Regular or Hot Pepper Brick cheese
2 cups shredded lettuce
1 cucumber, thinly sliced

Directions:

1 In a blender or food processor, mix cream cheese, sour cream and mayonnaise. Spread the mixture evenly in the bottom of a medium serving dish.

2 In individual layers, top the mixture with cocktail sauce, mild salsa, diced green onion, red bell pepper, green bell pepper, shredded cheddar cheese, crick cheese and shredded lettuce.

3 Arrange cucumber slices around the edge of the serving dish. Chill in the refrigerator for at least 2 hours before serving

This Cheese Recipe makes 64 small servings.

To view Cream cheese used in this recipe – Click Here

To view Cheddar cheese used in this recipe – Click Here

To view Brick cheese used in this recipe – Click Here

Five Cheese Macaroni Casserole

Ingredients:

1 tablespoon vegetable oil
1 (16 ounce) package elbow macaroni
9 tablespoons butter
1/2 cup shredded Muenster cheese
1/2 cup shredded Cheddar cheese
1/2 cup shredded sharp Cheddar cheese
1/2 cup shredded Monterey Jack cheese
1 1/2 cups half-and-half
250g cubed Allegro Process Skim Milk Cheese
2 eggs, beaten
1/4 teaspoon salt
1/8 teaspoon ground black pepper

Directions:

1 Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain well and return to cooking pot.

2 In a small saucepan over medium heat, melt 8 tablespoons butter; stir into the macaroni.

3 In a large bowl, combine the Muenster cheese, mild and sharp Cheddar cheeses, and Monterey Jack cheese; mix well.

4 Preheat oven to 350 degrees F (175 degrees C).

5 Add the half and half, 1 1/2 cups of cheese mixture, cubed processed cheese, and eggs to macaroni; mix together and season with salt and pepper. Transfer to a lightly greased deep 2 1/2 quart casserole dish. Sprinkle with the remaining 1/2 cup of cheese mixture and 1 tablespoon of butter.

6 Bake in preheated oven for 35 minutes or until hot and bubbling around the edges; serve.

This Cheese Recipe makes 6 servings.

To view Muenster cheese used in this recipe – Click Here

To view Mozzarella cheese used in this recipe – Click Here

To view Cheddar cheese used in this recipe – Click Here

To view Sharp Cheddar cheese used in this recipe – Click Here

To view Monterey Jack cheese used in this recipe – Click Here