Cheese
Quesadilla Loco
Quesadillas make a great lunch. I love coming up with different interesting combinations. One of my favorites is apple / pear and cheddar. Slice the apples paper thin and use a sharp white cheddar. Kids seem to really like this on Here are some other ideas: Cheddar & Chutney Goat cheese, caramelized onions & walnuts […]
Continue ReadingCheese Ball
A Retro Appetizer While you are watching Mad Men, way not have a retro appetizer? Serve a cheese ball! Maybe not bring back the secretary chasing and the smoking, but the cheese ball and the Old-Fashioned could use a re-intro. Cheese Ball 2 (8 oz) packages cream cheese, softened 10 strips bacon, fried crisp, then […]
Continue ReadingCheese Spread With Pepper Jelly
Cheesy Dip! I’m feeling like a really fattening dip. I need cheese and carbs! Here’s one that really appeals to me. The whole cream cheese, cheddar, spicy factor does it for me. Cheese Spread With Pepper Jelly Serves 10 8 oz cream cheese, softened 1/2 cup green onions, sliced 1/4 cup mayonnaise 1 tsp garlic […]
Continue ReadingBaked Brie in the Rind
Brie is a soft cows’ cheese named after Brie, the French province in which it originated. Brie is made from unpasteurized cow’s milk and has an appealing combination of flavors including hazelnut, fruit and herbs. And it takes approximately 6.6 gallons of milk to make one round of brie cheese. Brie is usually purchased either […]
Continue ReadingChipotle Mac & Cheese
Wow, that’s spicey! I have been collecting mac n’ cheese recipes for years, ditto potato salad. This is a spicy rendition of the traditional mac n’ cheese. I love the smokey flavor that the chipotle adds. Chipotle Mac & Cheese Serves 6 to 8 1 Tbs butter 1 Tbs flour 1 cup milk 1 cup heavy […]
Continue ReadingChicken Enchiladas with Salsa Verde
Queso Fresco Today, I am posting a cheese with a recipe for Cinco de Mayo. Queso fresco is the most widely used cheese in Mexican cooking. The firm-textured fresh white cheese (its name translates as “fresh cheese”) is slightly salty, with a mild, tangy taste similar to farmer’s cheese. Like other fresh cheeses, queso fresco […]
Continue ReadingTillamook Vintage White Extra Sharp Cheddar
After living in England for years, I got used to really good sharp cheddar. Most of the English cheddar is white and sharp. There are many wonderful cheddars produced in the United States, but one of my family’s favorites is Tillamook. Tillamook Vintage White Extra Sharp Cheddar is aged for over two years. It is […]
Continue ReadingMorbier
Morbier is an aromatic and surprisingly mild French cow’s milk cheese defined by the dark vein of vegetable ash streaking through it middle. Today, the ash is purely decorative, a nod to the method by which Morbier was once produced in Franche-Comté. Traditionally, the evening’s fresh curds were sprinkled with ash to prevent the formation […]
Continue ReadingRedwood Hill Farm Camellia
A Sonoma County Artisan Goat Cheese Named after one of their favorite does, Camellia is a luscious, goat milk Camembert-style cheese. It has a mild, buttery flavor and firm texture when young, becoming softer and more complex with age. The white, edible penicillum candidum rind ripens the cheese from the outside inwards, becoming fully ripe […]
Continue ReadingAngelo & Franco, The Mozzarella Guys
Last week, I was lucky enough to tour a Mozzarella Cheese factory – Angelo & Franco, The Mozzarella Guys. They are from southern Italy and opened up a cheese making facility a year ago (as of next week) in Los Angeles. They make mozzarella, burrata (mozzarella with cream in the middle) and ricotta. They produce […]
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