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.

#47-Double Gloucester

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Double Gloucester cheese facts:

  • Double Gloucester is a crumbly, yellow cheese.
  • Double Gloucester is a hard cheese made from either pasteurized or unpasteurized milk from Old Gloucester cows.
  • Double Gloucester uses full fat milk.
  • Double Gloucester is aged approximately 4 month. Longer provides a nutty flavor.
  • Double Gloucester participates every year in the Cooper’s Hill Cheese-Rolling and Wake where buyers jump on the cheese to evaluate its quality and sustainability. A traditional British Ale or red like Syrah will perfectly complement a Double Gloucester.(cheese.com)
  • Double Gloucester was a prized cheese and was shipped out in comparison to single Gloucester which is eaten within the county of Gloucester.

#46- Derby

Derby cheese facts:

  • Derby is a British cheese originally made in Longford, Derbyshire. Once, all the farmers pooled in all their milk into one batch and made Derby cheese at a large scale.
  • Derby cheese is very similar to Cheddar cheese. However, Derby cheese is somewhat softer and has high moisture. It usually is also sold younger than other cheeses.
  •  Traditional Derby matured for nine months has an open texture with smooth creamy body and a nutty flavor. It has smooth melting characteristics that pairs with everything from fresh fruits, vegetables to poultry dishes.(from cheese.com)
  • Derby goes through a cheddaring process. It ends up with a nutty buttery flavor.
  • The most common type of Derby cheese is Sage Derby. It is similar to Derby cheese, but covered with some sage, giving it a green color. Fowlers Sage Derby won the silver medal in the 2001 British Cheese awards.
  • Another type of Derby is Little Derby.It has a strong hard flavor with a buttery appearance. In 2001, it won the bronze medal in the British Cheese Awards. It is called “little” because it is made in Warwickshire and not in Derbyshire.

#45- Lancashire

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Lancashire cheese facts:

  • Lancashire used to be one of the only cheeses people in Lancashire county in England ate.
  • The traditional way of preparing the milk is to store it overnight at room temperature, mix that mixture with the following day’s mixture, and mix it again with a third day’s mixture.
  • Lancashire cheese improves upon age.
  • Creamy Lancashire cheese is aged for approximately 4-12 weeks. It is fluffy and buttery with a rich creamy flavor.
  • Tasty Lancashire cheese is aged from 12 weeks to 24 months.
  • Crumbly Lancashire is a more recent creation and is the style of Lancashire Cheese that is better known outside of the region. Crumbly Lancashire was created around 50 years ago when Cheese Factors in Lancashire demanded a younger, less expensive cheese that could compete with competitors such as Cheshire, Caerphilly and Wensleydale.(http://www.britishcheese.com/lancashire) It is mild with a tangy flavor.

Hello cheese lovers, we’re back! Sorry we’ve been gone for so long. Unfortunately, after a few cheeses we didn’t have enough time to continue posting on a daily basis.. Now that we are back, we plan to post cheeses when we can, with a minimum of at least once a week.

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.

#44- Beaufort

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Beaufort cheese facts:

  • Beaufort is a cheese already existing from the Roman era.
  • Beaufort is named after a city in the French Alps.
  • The cheese smells of butter, milk and honey.
  • Beaufort is good eaten with smoked salmon. It can be a substitute for crackers.
  • It is made of cow’s milk. It’s a firm cheese and can be made as a good fondue.Beaufort is a wheel cheese.
  • One traditionally uses the Tarantaise cow for it’s milk.
  • Similar cheeses include comte, abondance, and gruyere.
  • When Roman Legionnaires marched off to battle, part of their rations were hard cheeses that were the ancestors of today’s Beaufort.(http://www.examiner.com/article/beaufort-one-of-france-s-best-cheeses)
  • The flavors of Beaufort are rich, and can range from somewhat mild (winter cheese) to rich and meaty (d’alpage). The more aged versions are more flavorful, with the aged d’alpage being the best.(http://www.examiner.com/article/beaufort-one-of-france-s-best-cheeses)

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.

#43-Abondance

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Abondance cheese facts:

  • Abondance cheese is made from cow’s milk. It is named after the village where it is made, Abondance in France.
  • It takes up to one hundred days to fully mature Abondance cheese. Once the cheese is fully matured, it’s originally subtle smell becomes a strong smell.
  • Even now, after centuries of local production, Abondance cheese is only made in the mountains of the Haute-Savoie and has been awarded the prestigious Protected Designation of Origin (PDO) label.
    (http://www.fromageabondance.fr/en/abondance-cheese/about-abondance-cheese.html)
  • The wheel-shaped cheese has an amber color, inedible rind that retains the cloth marks from its production. The edge of the cheese is concave. The interior of the cheese is ivory or pale yellow in color, with occasional small holes.
  • Abondance has a fragrant, nutty aroma. The flavor is distinct and complex, slightly acidic, with a lingering aftertaste.
  • Abondance cheese dates back almost to seven hundred years ago.
  • Similar cheeses include Gruyère, Comté and Beaufort.

The majority of the information about Abondance cheese came from:

http://www.fromageabondance.fr/en/

If you want you can comment a cheese you would like us to do and we will try our best to do so.

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.