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Recipe: Colby Bread

A recipe from The International Cheese Recipe Book

2 1/2 cups shredded Colby cheese

2 1/4 cups whole milk, scalded

1 pkg. active yeast

2 tsp salt

1 T vegetable shortening

5 1/2 cups white flour

1/8 cup melted butter

1/4 cup very hot water

2 T sugar

Soften the yeast in the hot water. Mix the sugar, salt and shortening together. Add scalded milk and beat until smooth. Mix in the yeast. Slowly add the remaining flour, stirring constantly until smooth. mix in the cheese to form a dough and roll briskly on a flour dusted surface. Set aside for 12 minutes. Roll the dough into a ball and then roll in a greased bowl. Cover and let rise for 45 minutes. Roll the dough on a dusted surface and divide evenly. Let rest for 7 minutes. Punch and place in loaf pans. Brush with butter and let rise for 45 minutes, or until doubled. Bake for an hour at 375 degrees.


Recipe: Marie’s Cheese Potatoes

This Thanksgiving, add some different dishes to the table such as Marie’s cheese potatoes, or Cheese fritters. This recipe is from The International Cheese Recipe Book. Enjoy!

Marie’s Cheese Potatoes

½ cup shredded Edam cheese

6 medium baking potatoes

5 T butter

½ cup heated cream

8 slices cooked, crumbled bacon

1 T chopped onion

½ tsp salt

¼ tsp paprika

¼ tsp freshly ground pepper

Before baking the potatoes, rub the skins with a tablespoon of butter. Bake for an hour. Mash the potatoes and discard the skins. Mix in the rest of the butter and heated cream and seasonings. Whip. Mix in the cheese, bacon, and onion. Place in heated, buttered baking dish. Dust lightly with paprika and bake at 425 degrees for 10 more minutes.

Recipe: Cheese Fritters

Add this dish to the various other dishes on your table this Thanksgiving. This recipe is from The International Cheese Recipe Book. Enjoy!

Cheese Fritters

1 ½ oz. Parmesan finely grated

2 egg whites

2 T heavy cream

¾ lb. boiled potatoes

pinch of salt

pinch of black pepper

pinch of white pepper

larch pinch finely chopped parsley

2 egg yolks

Boil the potatoes, drain and keep hot. Whip the egg yolks with the cream and mix the potatoes, cheese, and various seasonings. Beat the egg whites and fold them into the mixture. Drop one tablespoon at a time into a deep-fat fryer and fry until golden-brown and crispy.

Recipe: Cream Cheese Olive Spread

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Cream Cheese Olive Spread

3 oz. Cream cheese

1/3 cup sliced green olive with pimentos

2 T cream

1/4 cup diced celery

1 drop tabasco

a pinch of salt

Allow the Cream cheese to reach room temperature. Beat the softened Cream cheese until fluffy. Add the cream and seasonings. Blend.

Mix in the olives and celery. Makes an excellent spread for sandwiches, crackers, or vegetables.

Recipe: Mornay Sauce

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Mornay Sauce

1/2 cup grated Parmesan cheese

1/2 cup grated Swiss cheese

1/2 onion

3/4 cup chicken broth

3/4 cup half and half

3 T white flour

3 T sweet butter

1/2 tsp salt

1/8 tsp white pepper

In a saucepan, melt the butter and remove from the flame. Mix in salt, pepper and flour. Slowly add the broth. Mix well. Slowly add the cream and mix well. Drop the onion in, in one solid piece. Return to the low flame and allow to thicken, stirring constantly until smooth, for 4-5 minutes. Remove the onion and slowly add the cheeses. Stir continually for two more minutes.

Recipe: Green Beans and Samsoe

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Green Beans and Samsoe

4 oz grated Baby Samsoe cheese

2 lbs fresh green beans

1/4 cup melted, sweet butter

a generous dash paprika

pinch of salt

Trim and clean the green beans. Place in a covered pot with 1 cup cold water and salt. Boil. When the water boils, reduce heat to a simmer and let sit for 20 minutes.

In a double boiler, melt the Baby Samsoe cheese. Remove the beans to a heated serving plate and cover with melted butter, then the melted Samsoe cheese, and last, the paprika. Serve.

Recipe: Gruyere and Lobster Cooler

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Gruyere and Lobster Cooler

1/4 lb thinly sliced Gruyere cheese

2 cups cooked, cold lobster

1 head of lettuce

1/2 cup French dressing


2 whole tomatoes, wedged

Slice the cheese and lobster into cubes and mix well with French dressing. Pour into a bed of crisp, chilled lettuce. Garnish with capers and tomato wedges.

Recipe: Fried Gruyere

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Fried Gruyere

8 slices of Gruyere

1 cup fine, dry bread crumbs

1 whole egg

1/2 cup milk

1/2 tsp salt

1/8 tsp black pepper

1/4 stick butter

Combine the egg, milk, salt, and pepper. Dip the cheese in the mixture and then into the bread crumbs. Repeat. Heat the butter in a skillet and fry the dipped cheese until brown.

Recipe: Traditional Kugel

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

Traditional Kugel

5 1/2 oz un-salted Farmer’s cheese

3 beaten eggs

1/2 cup sugar

the juice of one lemon

the grated peel from one lemon

1 1/2 cups natural applesauce

1/2 cup diced, dried apricot

1/2 lb. thin noodles

1 cup sour cream

1 T melted butter

3/4 tsp salt

Cook the noodles, drain and rinse in very cold water. Set aside.

Mix the cheese, eggs, applesauce, sugar, peel, lemon juice, apricots, salt, butter. Mix well. Gently, fold the noodles into the mixture. Add the sour cream and blend well.

Place mixture into a greased baking dish and put into a 350 degree oven for 50 minutes. Remove, let cook, slice, and serve.

Recipe: 24 Swiss Pancakes

Today I’m bringing another recipe from The International Cheese Recipe Book. Enjoy!

24 Swiss Pancakes

1 1/2 cups grated Swiss cheese

3 beaten egg yolks

3/4 cup sour cream

2 T white flour

1/2 tsp salt

1/2 tsp dry English mustard

a generous dash of Thyme

2 1/2 T butter

One at a time, add the beaten egg yolks and sour cream to the cheese. Mix the flour and seasonings together. Mix well. Add to the cheese mixture and mix well. Melt the butter in a large skillet and drop the batter in to form pancakes. Flip to brown.