Gourmet Cheeseburger


2 1/2 pounds extra lean ground beef
4 cloves roasted garlic, chopped
1 pinch garlic pepper
1 pinch lemon pepper
1 pinch Cajun seasoning
4 slices sweet onion, 1/2 inch thick
4 large rolls
4 slices Edam cheese
4 green leaf lettuce leaves
3 roma (plum) tomatoes, sliced
8 dill pickle slices

mustard (optional)
creamy salad dressing or mayo (optional)
ketchup (optional)


1 Preheat an outdoor grill for high heat.

2 Mix together the ground beef and roasted garlic. Form the mixture into four balls, and flatten into patties about 3/4 inch thick. Sprinkle the patties with garlic pepper, lemon salt, and Cajun seasoning.

3 Lightly oil the grilling surface. Place onions on the grill, and toast on both sides. Place beef patties on the grill, and set the onions on top of them. Grill for about 5 minutes on each side, or as desired.

4 To assemble, place the patties on buns, and top with slices of Edam cheese, lettuce, tomato, pickles, and your choice of condiments such as ketchup, mustard, and salad dressing.

This Cheese Recipe makes 4 servings.

To view Edam cheese used in this recipe – Click Here

Cheesy Mexican Rice


2 cups water
1 cup uncooked white rice
4 medium tomatoes, halved
1/2 medium onion
1 clove garlic, peeled
1/4 cup olive oil
1/2 cup fresh shelled green peas
2 carrots, chopped
1 small potato, peeled and chopped
1/2 cup sour cream
1 bunch fresh cilantro, chopped
1 serrano pepper, chopped
salt to taste
125g manchego cheese


1 Preheat oven to 450 degrees F (230 degrees C). Lightly grease a medium baking sheet.

2 Bring water to boil in a medium saucepan, and stir in rice. Reduce heat, cover, and simmer for 20 minutes.

3 Place tomato halves, onion, and garlic in a single layer on the prepared baking sheet. Stirring occasionally, roast 10 to 15 minutes in the preheated oven, until evenly browned. Remove from heat, and allow to cool completely.

4 Puree the roasted vegetables in a blender or food processor. Drain any remaining liquid from rice.

5 Heat olive oil in a medium skillet over medium heat. Stir in serrano chili, and cook until tender. Place rice, pureed vegetables, peas, carrots, potato, and sour cream in the skillet. Season with cilantro and salt. Cook and stir until all vegetables are tender and rice is browned. Mix in manchego cheese to melt before serving.

This Cheese Recipe makes 6 servings.

To view Manchego cheese used in this recipe – Click Here

Cauliflower Cheese Soup


1 head cauliflower, chopped
1 tablespoon vegetable oil
1 yellow onion, chopped
2 cloves garlic, chopped
1 leek, chopped
3 stalks celery, chopped
1 baking potato, thinly sliced
2 cups chicken broth
1/4 cup dry sherry
1 teaspoon white pepper
1 teaspoon black pepper
1/2 cup milk
1 teaspoon salt
1/2 cup heavy cream
85g Stilton cheese
1/4 cup chopped fresh parsley


1 Separate 3/4 cup of the cauliflower florets and place them in a pan of boiling water. Boil for 2 to 3 minutes, then rinse under cold water, and set aside for garnish.

2 Heat oil in a large saucepan over medium heat. Add onion, garlic, leek and celery. Cook, stirring, until tender, about 5 minutes. Add potato, chicken broth, uncooked cauliflower and sherry. Bring to a boil, then simmer over low heat, stirring occasionally until potatoes and cauliflower are tender. Remove from heat.

3 Puree the cauliflower mixture in batches using a food processor or blender, and transfer to a soup pot over medium-low heat. I like it smooth but still with little tiny bits in it. Season with white pepper, black pepper and salt. Stir in the milk and cream, then crumble in the Stilton cheese. Heat through, but do not boil.

4 Ladle into bowls, and garnish with cauliflower pieces and chopped fresh parsley.

This Cheese Soup Recipe makes 6 servings.

To view Stilton cheese used in this recipe – Click Here

Strawberry and Feta Cheese Salad


1 cup slivered almonds
2 cloves garlic, minced
1 teaspoon honey
1 teaspoon Dijon mustard
1/4 cup raspberry vinegar
2 tablespoons balsamic vinegar
2 tablespoons brown sugar
1 cup vegetable oil
1 head romaine lettuce, torn
1 pint fresh strawberries, sliced
1 cup crumbled feta cheese


1 In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.

2 In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.

3 In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.

This Cheese Recipe makes 10 servings.

To view Feta cheese used in this recipe – Click Here

Ultimate Quiche


4 eggs
2 cups half-and-half cream
1/8 teaspoon salt
1/4 teaspoon white pepper
1/8 teaspoon ground nutmeg
120g Jarlsberg cheese, shredded
60g Mozzarella cheese, shredded
1 (9 inch) unbaked pie shell


1 Preheat oven to 425 degrees F (220 degrees C).

2 In a large bowl, whisk together eggs and half-and-half. Season with salt, white pepper and nutmeg. Place shredded Jarlsberg cheese and Mozzarella cheese in the pie shell. Pour egg mixture over cheese.

3 Bake in preheated oven for 15 minutes. Reduce heat to 350 degrees F (175 degrees C), and bake for 25 minutes, or until crust is golden and filling is set. Allow to set 5 to 10 minutes before serving.

Note: This is a basic quiche recipe. Almost anything can be added to this quiche. Use your imagination to make this the ultimate quiche.

This Cheese Recipe makes 6 servings.

To view Jarlsberg cheese used in this recipe – Click Here

To view Mozzarella cheese used in this recipe – Click Here

Asiago Toasted Cheese Puff


1 cup grated Asiago cheese
1 teaspoon pressed garlic
1/3 cup mayonnaise
1 teaspoon dried oregano
1 teaspoon dried thyme
1 teaspoon dried parsley
1 pinch salt
1 pinch ground black pepper
1 French baguette, thinly sliced


1 Preheat the broiler.

2 In a mixing bowl, combine the Asiago, garlic, mayonnaise, oregano, thyme, parsley, salt and pepper. If the mixture does not hold together well, add more mayonnaise, if desired.

3 On a baking sheet, arrange the baguette slices in a single layer. Spread the Asiago mixture on the slices. Broil for 3 minutes, or until the cheese is melted and lightly browned. Serve immediately.

This Cheese Recipe makes 12 servings.

To view Asiago cheese used in this recipe – Click Here

Savory Cheese and Onion Pie


2 prepared 8 inch pastry shells
2 onions, chopped
1 cup shredded Leicester cheese
1 egg, beaten
salt and pepper to taste


1 Preheat oven to 400 degrees F (200 degrees C).

2 Cook onions in salted boiling water for 5 minutes. Drain well and stir in cheese. Mix in almost all the egg and season with salt and pepper to taste.

3 Pour mixture into pastry-lined pan, and place second sheet of pastry on top of filling. Seal edges and cut vents in top. Brush pastry with remaining egg and place in preheated oven. Bake 30 minutes. Can be served hot or cold.

This Cheese Recipe makes 8 servings.

To view Leicester cheese used in this recipe – Click Here

Three-Cheese Fondue


1 cup white wine
1 tablespoon butter
1 tablespoon all-purpose flour
7 ounces Gruyere Cheese, cubed
7 ounces sharp Cheddar Cheese, cubed
7 ounces Swiss-Emmenthal Cheese, cubed


1 Bring the wine to a boil in a small saucepan.

2 Meanwhile, melt the butter in a medium saucepan over medium low heat. Whisk in the flour, and cook for about 5 minutes, stirring constantly to avoid sticking and burning.

3 Once the flour is cooked, stir the wine into the flour mixture slowly. Use a whisk to smooth the mixture. Slowly add cubes of Gruyere cheese, Cheddar cheese, and Emmentaler cheese; stir until cheese is melted. Transfer cheese mixture to fondue pot. Keep warm over low flame.

This Cheese Fondue Recipe makes 24 servings.

To view Gruyere cheese used in this recipe – Click Here

To view Cheddar cheese used in this recipe – Click Here

To view Swiss-Emmenthal cheese used in this recipe – Click Here

Gorgonzola Cheese Dip


1 cup low-fat mayonnaise
1 cup low-fat sour cream
125g Gorgonzola cheese, crumbled
1 tablespoon chopped fresh dill
1 clove garlic, peeled
salt and pepper to taste
2 teaspoons unflavored gelatin


1 In a food processor, place low-fat mayonnaise, low-fat sour cream, Gorgonzola cheese, dill, garlic, salt and pepper. Blend until smooth. Sprinkle gelatin into mixture. Allow it to soften for approximately 5 minutes. Blend to mix in gelatin. Cover and chill in the refrigerator until serving.

This Cheese Dip Recipe makes 20 servings.

To view Gorgonzola cheese used in this recipe – Click Here

Ricotta Cheese Cookies


1 cup butter
2 cups white sugar
2 eggs
455g ricotta cheese
2 teaspoons vanilla extract
4 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda

1/2 cup milk
1/2 teaspoon butter
1/2 teaspoon shortening
4 cups confectioners’ sugar
1 tablespoon lemon extract
1/2 cup colored candy sprinkles


1 Preheat oven to 350 degrees F (175 degrees C). Grease cookie sheets.

2 In a large bowl, cream together the 1 cup of butter and sugar. Beat in the eggs, one at a time, then stir in the ricotta cheese and vanilla. Combine the flour, baking powder and baking soda, stir into the ricotta mixture. Drop by rounded spoonfuls onto the prepared cookie sheet.

3 Bake for 8 to 10 minutes in the preheated oven. Allow cookies to cool on baking sheet for 5 minutes before removing to a wire rack to cool completely.

4 To make the frosting warm the milk, 1/2 teaspoon of butter and shortening, in a small saucepan. Cook over medium heat, stirring occasionally until solids are melted. Remove from heat and gradually stir in the confectioners’ sugar and lemon extract. Dip each cookie into the icing then dip in colored sugar or sprinkles.

This Cheese Recipe makes 4 dozen cookies.

To view Ricotta cheese used in this recipe – Click Here