This recipe will serve approximately 2.
Ingredients:
Crepes:
1/3 cup cold water
2 tablespoons melted butter
1/8 teaspoon salt
½ cup flour (all-purpose)
1 egg
1/3 cup milk and 2 or 3 tablespoons divided
Filling:
1 Tablespoon Dijon mustard
4 thin slices deli ham
½ cup shredded sharp cheddar cheese
Method:
Use a blender or mix to blend together flour, egg, 1/3 cup milk, water, butter and salt until smooth. Refrigerate for about thirty minutes. Stir the mixture, add remaining milk if it appears too thick. Grease up a small to medium skillet and heat it(about 8 inches). Place 3 tablespoons of batter in. Tilt pan to evenly coat the bottom with batter. Cook until top is dry, turn and repeat (about 15-25 seconds longer). Use this process for remaining batter, grease skillet again if needed. Put aside. Crepes can be frozen up to 3 months.
Spread mustard over crepes and add ham and cheese. Roll up tightly, place in greased cooking pan and bake at 375 for 10- 14 minutes or until heated through.
Alternative Cheeses:
Swiss, Provolone, Muenster, or Cheddar
Saturday, July 30, 2011
Monday, July 25, 2011
If You Don’t Have This, Use That: A Substitution Guide for Cheeses
When you are cooking with cheese you may find you don’t have the exact cheese that the recipe calls for. When this happens you certainly can substitute ingredients and still have that recipe come out just fine. There are several things you should know when you go about these substitutions. There are specific cheeses that have similar properties so in general you should keep those with the same properties as the ones you choose to substitute. Also remember this rule of thumb when substituting, ½ pound equals 2 cups. Or 1 cup shredded equals ¼ pound of product.
There are several types of this product which depend on which animal they come from. There is cow’s milk which makes up the bulk of all of them made simply because there is a greater abundance of cows around. This product is generally sweeter and cleaner in flavor. There is more fat in cow’s milk than goat and less than the sheep milk. Goat’s milk is generally tangy and often has an herbal taste. It has less fat content than from a cow. Then there is sheep’s milk which generally has a sweet nutty flavor or some people believe a more distinct flavor that has more fat content than from cow’s milk.
So the general rule when substituting cheeses is to stay with the type of milk it is made from. This means substitute sheep for sheep, goat for goat and cow for cow. Of course as with any rule of thumb you can be creative. In macaroni and cheese you generally use the flavors you like best but the taste will certainly change.
Another way to look at substitution of products is the type it is. There are several distinct types of cheeses such as fresh, semi soft, semi hard, hard and so forth. Fresh would be without a rind like ricotta. Semi-soft melts well and an example is a jack or provolone. Semi hard or firm would be cheddar or gruyere both with a similar texture. Then there is hard or the grating products like an asiago or parmesan. When a recipe calls out for cheddar then you should substitute with a similar semi hard or semi firm piece. So basically you are keeping the different types of cheeses in the recipe. So a good melting one is substituted for another similar good melting one and that way the recipe will work out fine.
There are several types of this product which depend on which animal they come from. There is cow’s milk which makes up the bulk of all of them made simply because there is a greater abundance of cows around. This product is generally sweeter and cleaner in flavor. There is more fat in cow’s milk than goat and less than the sheep milk. Goat’s milk is generally tangy and often has an herbal taste. It has less fat content than from a cow. Then there is sheep’s milk which generally has a sweet nutty flavor or some people believe a more distinct flavor that has more fat content than from cow’s milk.
So the general rule when substituting cheeses is to stay with the type of milk it is made from. This means substitute sheep for sheep, goat for goat and cow for cow. Of course as with any rule of thumb you can be creative. In macaroni and cheese you generally use the flavors you like best but the taste will certainly change.
Another way to look at substitution of products is the type it is. There are several distinct types of cheeses such as fresh, semi soft, semi hard, hard and so forth. Fresh would be without a rind like ricotta. Semi-soft melts well and an example is a jack or provolone. Semi hard or firm would be cheddar or gruyere both with a similar texture. Then there is hard or the grating products like an asiago or parmesan. When a recipe calls out for cheddar then you should substitute with a similar semi hard or semi firm piece. So basically you are keeping the different types of cheeses in the recipe. So a good melting one is substituted for another similar good melting one and that way the recipe will work out fine.
Sunday, July 24, 2011
Cheese Recipe 12: Sausage and Cheese Bake Breakfast
This recipe will serve about 6-8 people.
Ingredients:
1 lb. sausage already cooked, set aside to drain on paper towels.
1 cup shredded cheddar cheese
6 medium to large eggs
1 tsp. mustard
1 tsp. salt
6 pieces of bread trimmed and cut into squares
2 cups of milk
Method:
Get the oven preheated to 350 degrees. Use the bread that has crusts removed, to layer the bottom of large casserole dish that has already been greased. Top the bread with sausage then cover the sausage with the cheese, evenly. Mix the eggs, milk, salt, and mustard. Pour the mixture over the rest of the ingredients. Bake for about 40 minutes, but make sure to keep an eye on it after the first twenty to twenty five minutes. Eggs should be cooked all the way through before it is done.
Alternative Cheeses:
Smokey Swiss, Swiss, Jalapeño Cheddar, Italian Cheddar Cheese Curds, or Provolone
Ingredients:
1 lb. sausage already cooked, set aside to drain on paper towels.
1 cup shredded cheddar cheese
6 medium to large eggs
1 tsp. mustard
1 tsp. salt
6 pieces of bread trimmed and cut into squares
2 cups of milk
Method:
Get the oven preheated to 350 degrees. Use the bread that has crusts removed, to layer the bottom of large casserole dish that has already been greased. Top the bread with sausage then cover the sausage with the cheese, evenly. Mix the eggs, milk, salt, and mustard. Pour the mixture over the rest of the ingredients. Bake for about 40 minutes, but make sure to keep an eye on it after the first twenty to twenty five minutes. Eggs should be cooked all the way through before it is done.
Alternative Cheeses:
Smokey Swiss, Swiss, Jalapeño Cheddar, Italian Cheddar Cheese Curds, or Provolone
Friday, July 22, 2011
Please Give Golden Age Cheese your Feedback
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Thursday, July 21, 2011
What Factors Differentiate Sharp and Mild Cheeses?
It is not hard to understand the taste difference between sharp and mild cheeses. We know what we like, and we know what products are creamier and which are crumbly or more difficult to cook with. However, there are very specific physical factors that affect the taste of your choices, as well as the texture and ultimately the price.
Cheddar is the first example that comes to mind when you think about sharp and mild options. Mild cheddar is softer and has a less tangy flavor, while sharp cheddar is hard and crumbly, and the taste is very harsh and flavorful. A walk down the dairy aisle in the grocery store or at a farmer's market will show that cheddar comes in a wide range of varieties from very mild to very sharp. There are reasons for the differences that start with the production of the cheese, and sometimes depend on ingredients as well.
Sharp cheddar, and other cheeses as well, are aged for a longer period of time than their mild counterparts. The longer period of aging leads to a harder product because more moisture is leeched out. This is why sharp options are crumbly and not so creamy as that which is aged for shorter period of time.
Gouda, like cheddar, comes in a wide range of tastes from soft and very mild to hard and sharp and tangy. All varieties have a nutty flavor, but the sharper options which have aged longer have a saltier taste as well. This longer aging product is slightly bitter and tends to be so hard and brittle that it cannot be sliced, but must be broken off in chunks instead. All of these varieties are an excellent partner with fruit.
Other sharp and extra-sharp examples include Parmesan, Gorgonzola, and Asiago. All of these, as well as sharp cheddar and Gouda are great recipes because of their strong taste. They also help you watch your fat and calories because you do not have to use as much to get the taste you are seeking and therefore, you do not need to add as much fat to the dish.
Prices of cheese are affected by various factors, like whether or not the cheese has been imported and what ingredients are used; cow milk is more common and more plentiful than other alternatives, so specialty products cost more. In general sharp cheeses are more expensive than their mild counterparts because it is more costly to age cheese for a longer period of time.
Cheddar is the first example that comes to mind when you think about sharp and mild options. Mild cheddar is softer and has a less tangy flavor, while sharp cheddar is hard and crumbly, and the taste is very harsh and flavorful. A walk down the dairy aisle in the grocery store or at a farmer's market will show that cheddar comes in a wide range of varieties from very mild to very sharp. There are reasons for the differences that start with the production of the cheese, and sometimes depend on ingredients as well.
Sharp cheddar, and other cheeses as well, are aged for a longer period of time than their mild counterparts. The longer period of aging leads to a harder product because more moisture is leeched out. This is why sharp options are crumbly and not so creamy as that which is aged for shorter period of time.
Gouda, like cheddar, comes in a wide range of tastes from soft and very mild to hard and sharp and tangy. All varieties have a nutty flavor, but the sharper options which have aged longer have a saltier taste as well. This longer aging product is slightly bitter and tends to be so hard and brittle that it cannot be sliced, but must be broken off in chunks instead. All of these varieties are an excellent partner with fruit.
Other sharp and extra-sharp examples include Parmesan, Gorgonzola, and Asiago. All of these, as well as sharp cheddar and Gouda are great recipes because of their strong taste. They also help you watch your fat and calories because you do not have to use as much to get the taste you are seeking and therefore, you do not need to add as much fat to the dish.
Prices of cheese are affected by various factors, like whether or not the cheese has been imported and what ingredients are used; cow milk is more common and more plentiful than other alternatives, so specialty products cost more. In general sharp cheeses are more expensive than their mild counterparts because it is more costly to age cheese for a longer period of time.
Wednesday, July 20, 2011
Cheese Recipe 11: Bacon, Egg and Cheese Casserole Breakfast
This recipe will serve about 8 people.
Ingredients:
2 Cups of Milk
1 Tablespoon prepared mustard
8 eggs medium to large, beaten well
2 Cups garlic and onion croutons
2 cups croutons without seasonings
¼ cup butter that has been melted
12 slices of bacon, cooked, drained and crumbled
2 cups grated Sharp Cheddar Cheeseburger
Method:
Get the oven preheated to 325 degrees. Coat a 9x13 casserole dish with vegetable spray, butter, or some non-stick coating. Layer croutons in the bottom of the dish and then pour the melted butter evenly over them. Sprinkle cheese evenly over this layer. Mix the eggs, milk, and mustard together and then pour over the rest of mixture. Sprinkle bacon crumbs on top of this layer. Then bake in the oven for about 45 minutes or until eggs are thoroughly cooked. Let stand about 15 minutes before serving.
Alternative Cheeses:
Smokey Swiss, Swiss, Muenster, Cheddar, and Jalapeno Cheddar for those who like a little kick
Ingredients:
2 Cups of Milk
1 Tablespoon prepared mustard
8 eggs medium to large, beaten well
2 Cups garlic and onion croutons
2 cups croutons without seasonings
¼ cup butter that has been melted
12 slices of bacon, cooked, drained and crumbled
2 cups grated Sharp Cheddar Cheeseburger
Method:
Get the oven preheated to 325 degrees. Coat a 9x13 casserole dish with vegetable spray, butter, or some non-stick coating. Layer croutons in the bottom of the dish and then pour the melted butter evenly over them. Sprinkle cheese evenly over this layer. Mix the eggs, milk, and mustard together and then pour over the rest of mixture. Sprinkle bacon crumbs on top of this layer. Then bake in the oven for about 45 minutes or until eggs are thoroughly cooked. Let stand about 15 minutes before serving.
Alternative Cheeses:
Smokey Swiss, Swiss, Muenster, Cheddar, and Jalapeno Cheddar for those who like a little kick
Saturday, July 16, 2011
Cheese Recipe 10: Toasted Cheese Logs Appetizer
This recipe serves about six people.
Ingredients:
Thin slices of bread of choice, with the crusts already removed.
3 Tablespoons of cream
1 teaspoon of Worcestershire sauce
1 teaspoon mustard of the any of these varieties: bold, spicy, or plain
2 cups sharp Cheddar cheese grated finely.
Dash of cayenne pepper
Method:
Get the oven preheated to 350 degrees or set to the broiler setting. Combine Worcestershire, mustard, cream, cayenne, and cheese in bowl. Spread onto the bread that has already had crusts removed. For added appeal, use several different types of bread. Roll up to form logs, securing with toothpicks if needed. Place in oven on greased cookie sheet and bake until golden brown. These can be served with ranch or marinara for dipping sauces. They are best served while still warm.
Alternative Cheeses:
Try any of the following, or a mixture of several: Jalapeño cheddar, Smokey Swiss, Garlic Cheddar Cheese Curds, and Gouda.
Ingredients:
Thin slices of bread of choice, with the crusts already removed.
3 Tablespoons of cream
1 teaspoon of Worcestershire sauce
1 teaspoon mustard of the any of these varieties: bold, spicy, or plain
2 cups sharp Cheddar cheese grated finely.
Dash of cayenne pepper
Method:
Get the oven preheated to 350 degrees or set to the broiler setting. Combine Worcestershire, mustard, cream, cayenne, and cheese in bowl. Spread onto the bread that has already had crusts removed. For added appeal, use several different types of bread. Roll up to form logs, securing with toothpicks if needed. Place in oven on greased cookie sheet and bake until golden brown. These can be served with ranch or marinara for dipping sauces. They are best served while still warm.
Alternative Cheeses:
Try any of the following, or a mixture of several: Jalapeño cheddar, Smokey Swiss, Garlic Cheddar Cheese Curds, and Gouda.
Tuesday, July 12, 2011
Cheese Recipe 9: Bacon Swiss Squares Appetizer
This recipe serves about 12.
Ingredients:
4 eggs beaten lightly
¼ cup milk
½ teaspoon onion powder
1 pound bacon cooked, and crumbled
8 ounces Swiss cheese sliced
2 cups biscuit mix, or baking mix
½ cup cold water
Method:
Preheat oven to 425 degrees after gathering ingredients. Use a large bowl to combine biscuit mix and water. On a floured surface, knead the dough for about ten to twelve minutes. Roll out to a rectangle that is about 10 x14. Place the dough on a greased cookie sheet, working the sides up similar to pizza crust. Place the cheese on top of the dough and then sprinkle with the bacon crumbles. In another bowl whisk together eggs, milk and spices, then pour this over the top of the dough and ingredients. Bake for 15-18 minutes, or until toothpick or knife stuck in middle comes out clean. Cut into squares and serve warm.
Alternative Cheeses:
Smokey Swiss, Provolone, or Muenster
Ingredients:
4 eggs beaten lightly
¼ cup milk
½ teaspoon onion powder
1 pound bacon cooked, and crumbled
8 ounces Swiss cheese sliced
2 cups biscuit mix, or baking mix
½ cup cold water
Method:
Preheat oven to 425 degrees after gathering ingredients. Use a large bowl to combine biscuit mix and water. On a floured surface, knead the dough for about ten to twelve minutes. Roll out to a rectangle that is about 10 x14. Place the dough on a greased cookie sheet, working the sides up similar to pizza crust. Place the cheese on top of the dough and then sprinkle with the bacon crumbles. In another bowl whisk together eggs, milk and spices, then pour this over the top of the dough and ingredients. Bake for 15-18 minutes, or until toothpick or knife stuck in middle comes out clean. Cut into squares and serve warm.
Alternative Cheeses:
Smokey Swiss, Provolone, or Muenster
Monday, July 11, 2011
What Are the Best Cheese Fondue Ideas?
The word, “fondue” comes from the French word, “fondre,” meaning “to melt.” The popularity of fondue rose almost to a frenzy in the 1970s. Since then, the overall craze has calmed down, but the place that fondue had sliced for itself on our dinner tables and at the buffet table remains. Cheese fondue is a delicious dish that gives us the opportunity to do one of the things we love the most: dip breads, vegetables, and other foods in melted cheese.
While there are a number recipes for fondue that call for very expensive cheeses, there are plenty of options for more affordable alternatives as well. For example, the cheddar, garlic, and zinfandel fondue is a delicious dish to serve to family and friends, taking the sharp taste from the cheddar and combining it with the tang and bite of the garlic and the wine. Here are the directions:
• 12 ounces of finely grated extra sharp cheddar cheese and 2 ounces of Parmesan cheese
• 1 cup of Zinfandel or red wine
• 1 tablespoon of corn starch for thickening
• 1 tablespoon of red wine vinegar
• ¼ cup of roasted garlic puree or 2 large heads of garlic, roasted in olive oil
• ¼ teaspoon red pepper flakes
1. Boil together wine and vinegar in a medium sauce pan.
2. In a mixing bowl, combine cheddar, Parmesan, and cornstarch. Add slowly to the wine and vinegar, stirring and melting as you go to avoid clumps. Add roasted garlic and pepper flakes.
3. Once the dip is fully melted and smooth, transfer to the fondue pot and warm over low heat. Serve with chunks of bread, fresh vegetables, or small meatballs.
For a more substantial fondue recipe, this Italian fondue is a great option. It can even be served as a main dish for a dinner.
• 3 cups cheddar and 1 cup mozzarella, both finely grated
• ½ pound of ground chuck
• ½ packet prepared spaghetti sauce mix
• 15 ounces of canned tomato sauce
• 1 tablespoon of corn starch
• ½ cup of Chianti or other red wine
1. Brown meat and drain. Add spaghetti sauce mix and tomato sauce. Add cheeses little by little until thoroughly combined and melted.
2. Combine wine and corn starch; then add to the ground chuck and cheese mixture. If your dip is too thick, add small amounts of wine until it is the thickness you desire.
3. Transfer to your fondue pot, warm, and serve with crusty pieces of French bread.
While there are a number recipes for fondue that call for very expensive cheeses, there are plenty of options for more affordable alternatives as well. For example, the cheddar, garlic, and zinfandel fondue is a delicious dish to serve to family and friends, taking the sharp taste from the cheddar and combining it with the tang and bite of the garlic and the wine. Here are the directions:
• 12 ounces of finely grated extra sharp cheddar cheese and 2 ounces of Parmesan cheese
• 1 cup of Zinfandel or red wine
• 1 tablespoon of corn starch for thickening
• 1 tablespoon of red wine vinegar
• ¼ cup of roasted garlic puree or 2 large heads of garlic, roasted in olive oil
• ¼ teaspoon red pepper flakes
1. Boil together wine and vinegar in a medium sauce pan.
2. In a mixing bowl, combine cheddar, Parmesan, and cornstarch. Add slowly to the wine and vinegar, stirring and melting as you go to avoid clumps. Add roasted garlic and pepper flakes.
3. Once the dip is fully melted and smooth, transfer to the fondue pot and warm over low heat. Serve with chunks of bread, fresh vegetables, or small meatballs.
For a more substantial fondue recipe, this Italian fondue is a great option. It can even be served as a main dish for a dinner.
• 3 cups cheddar and 1 cup mozzarella, both finely grated
• ½ pound of ground chuck
• ½ packet prepared spaghetti sauce mix
• 15 ounces of canned tomato sauce
• 1 tablespoon of corn starch
• ½ cup of Chianti or other red wine
1. Brown meat and drain. Add spaghetti sauce mix and tomato sauce. Add cheeses little by little until thoroughly combined and melted.
2. Combine wine and corn starch; then add to the ground chuck and cheese mixture. If your dip is too thick, add small amounts of wine until it is the thickness you desire.
3. Transfer to your fondue pot, warm, and serve with crusty pieces of French bread.
Friday, July 8, 2011
Cheese Recipe 8: Fried Mozzarella Bites Appetizer
This recipe serves about 4-6 people
Ingredients:
1 cup finely crumbled bread crumbs. Italian flavored can also be used.
3 beaten eggs, medium to large
1 pound small mozzarella balls drained and patted dry.
5 cups oil for frying, vegetable or canola.
Method:
In a heavy sauce pan heat oil to about 360 degrees. If no deep fat thermometer is available, oil should sizzle when bread crumbs are tossed in, but they shouldn't burn up immediately. While oil is heating take mozzarella balls and dip in the beaten eggs, then bread crumbs and repeat. Transfer these ready to fry balls to wax paper or a greased baking sheet. Use a slotted spoon to dip small batches (less than ten) into the oil. Turn a few times, fry till golden brown, about thirty seconds. Transfer to paper towel to drain and salt. Make sure oil is back to hot in between batches.
Alternative Cheeses:
Provolone, Swiss
Ingredients:
1 cup finely crumbled bread crumbs. Italian flavored can also be used.
3 beaten eggs, medium to large
1 pound small mozzarella balls drained and patted dry.
5 cups oil for frying, vegetable or canola.
Method:
In a heavy sauce pan heat oil to about 360 degrees. If no deep fat thermometer is available, oil should sizzle when bread crumbs are tossed in, but they shouldn't burn up immediately. While oil is heating take mozzarella balls and dip in the beaten eggs, then bread crumbs and repeat. Transfer these ready to fry balls to wax paper or a greased baking sheet. Use a slotted spoon to dip small batches (less than ten) into the oil. Turn a few times, fry till golden brown, about thirty seconds. Transfer to paper towel to drain and salt. Make sure oil is back to hot in between batches.
Alternative Cheeses:
Provolone, Swiss
Thursday, July 7, 2011
What Cheese Is Origin From America?
What Cheese Is Origin From America?
Cheese is delicious and comes in many forms from all over the world. It is used in numerous dishes, as dips and as snacks or appetizers. Some of the oldest, stinkiest types hail from many a small European village or even a whole country. But what are some that come from America?
There are few that originated in the USA, because we are a country made up of people from all over the world and when they first came they brought their recipes for food from home with them. There are a few types though that can be considered originally created in America.
American
The first and obvious answer is American. This is a yellow cheese that is fairly firm and very versatile. It is one of the easiest to find in lower fat varieties which can be a major bonus if you're watching your waistline, as everyone seems to be these days. American also comes in easy, ready to use slices that are very convenient for sandwiches or to pack for lunches. Because there is a lot of moisture present in American it's great for melting and sauces. One of the biggest drawbacks though, is the high amount of processing involved in making this cheese.
ColbyFor those of us who look for a slightly less processed cheese, Colby is the answer. It originated in its namesake town in Wisconsin and is often considered a type of Cheddar, probably because of the shared color. This cheese is slightly softer than Cheddar due to its containing more moisture. The flavor is slightly sweet and it's made without a rind.
Monterey Jack
Monterey Jack is another of America's originals in this food group. It came about in the 19th century from Mexican friars in the California region for which it was named. It is white and semi-hard, with a mild flavor that is often used for mixing with other cheese or veggies, like peppers. An interesting note about Monterey is it has a lower amount of tyramine, a fact that makes it often recommended to people who suffer from migraines.
If you fear for the fate of American food because of manufacturing, don't lose too much sleep over it. There is a high rate of new interest in small hobby farms creating hand-made artisan cheeses. Try visiting some of the food co-ops near you or local farm markets and you're sure to discover an American hidden treasure!
Cheese is delicious and comes in many forms from all over the world. It is used in numerous dishes, as dips and as snacks or appetizers. Some of the oldest, stinkiest types hail from many a small European village or even a whole country. But what are some that come from America?
There are few that originated in the USA, because we are a country made up of people from all over the world and when they first came they brought their recipes for food from home with them. There are a few types though that can be considered originally created in America.
American
The first and obvious answer is American. This is a yellow cheese that is fairly firm and very versatile. It is one of the easiest to find in lower fat varieties which can be a major bonus if you're watching your waistline, as everyone seems to be these days. American also comes in easy, ready to use slices that are very convenient for sandwiches or to pack for lunches. Because there is a lot of moisture present in American it's great for melting and sauces. One of the biggest drawbacks though, is the high amount of processing involved in making this cheese.
ColbyFor those of us who look for a slightly less processed cheese, Colby is the answer. It originated in its namesake town in Wisconsin and is often considered a type of Cheddar, probably because of the shared color. This cheese is slightly softer than Cheddar due to its containing more moisture. The flavor is slightly sweet and it's made without a rind.
Monterey Jack
Monterey Jack is another of America's originals in this food group. It came about in the 19th century from Mexican friars in the California region for which it was named. It is white and semi-hard, with a mild flavor that is often used for mixing with other cheese or veggies, like peppers. An interesting note about Monterey is it has a lower amount of tyramine, a fact that makes it often recommended to people who suffer from migraines.
If you fear for the fate of American food because of manufacturing, don't lose too much sleep over it. There is a high rate of new interest in small hobby farms creating hand-made artisan cheeses. Try visiting some of the food co-ops near you or local farm markets and you're sure to discover an American hidden treasure!
Monday, July 4, 2011
Cheese Recipe 7: Cheese Straws Appetizer
This recipe serves 8-10 people.
Ingredients:
1 and ½ cup flour
1 teaspoon salt
2 cups Cheddar cheese, at room temperature and shredded
1 stick or ½ cup butter softened to room temperature
If a person wants to make spice these up, then add ¼ teaspoon Cayenne pepper
Method:
Have oven preheated to 300 degrees. Place cheese, butter, flour and salt (and cayenne if desired) through a food processor to make a dough. If a food processor isn't had, then mix very well, until dough forms. Place the dough in refrigerator for thirty minutes or so, until chilled enough to roll out. Roll on a flat, slightly floured surface, and then cut into rectangles that are about 2 x 3 inches. Bake them until they are golden brown, approximately ten to fifteen minutes. Set aside to cool.
Alternative cheeses:
Italian cheddar cheese curds, sharp or extra sharp cheddar, jalapeño cheddar, or Gouda
Ingredients:
1 and ½ cup flour
1 teaspoon salt
2 cups Cheddar cheese, at room temperature and shredded
1 stick or ½ cup butter softened to room temperature
If a person wants to make spice these up, then add ¼ teaspoon Cayenne pepper
Method:
Have oven preheated to 300 degrees. Place cheese, butter, flour and salt (and cayenne if desired) through a food processor to make a dough. If a food processor isn't had, then mix very well, until dough forms. Place the dough in refrigerator for thirty minutes or so, until chilled enough to roll out. Roll on a flat, slightly floured surface, and then cut into rectangles that are about 2 x 3 inches. Bake them until they are golden brown, approximately ten to fifteen minutes. Set aside to cool.
Alternative cheeses:
Italian cheddar cheese curds, sharp or extra sharp cheddar, jalapeño cheddar, or Gouda
Happy 4th & Rolling out Two New Cheese Websites
Happy 4th of July everyone! We are celebrating by rolling out two new cheese websites. One is all about several cheeses we offer like Cheese Curds, Mozzarella, Cheddar, and Swiss cheese. Find out a brief history of each, wine and cheese pairings, some recipes, and how they are made, etc... You can see this website at GotCheese.net. The other site is devoted to Mozzarella Curd, and Cheddar cheese curds. You can learn a ton from this website and it can be found at Cheese-Curd.com.
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