State of Maine Cheese Company

Tips for Cooking with Cheese
(as seen in The Gourmet Retailer)

• Low and slow is key to using cheese in the kitchen. Low temperatures and slow cooking.
• If you must cook a dish at a higher temperature for a longer period of time, add some starch like cornstarch or flour. It will prevent the cheese from curdling and separating.
• Acid (lemon juice or vinegar) will keep melted cheese from becoming stringy.
• When using cheese as a topping for baked dishes, add cheese toward the end of the cooking time.
• When using cheese in a sauce, add small bits at a time and stir constantly, or when possible, add in the cheese after removing the sauce from the heat.
• As with any other ingredient, the better quality cheese you use, the better the finished dish will undoubtedly be.

Recipe for making quick mozzarella

This is our variation of the Ricki Carroll recipe for 30-minute mozzarella. We have all of the additional ingredients available for purchase at our retail store.

Recipes using our Cheese

Here are some of our favorite recipes including: Marinated Cheese Curd, Savory Cheddar Choux Puffs, Caerphilly Fondue, Overnight Breakfast Casserole, Cheese Provencal, Foolproof Cheese Souffle, and Cheese Straws.

MARINATED CHEESE CURDS

• 8 oz fresh cheese curds in bite size pieces
• 8 oz good quality olive oil
• 1 dried chili pepper
• 1 bay leaf
• 1 T. herbs de provence or herbs of your choice

Combine all ingredients. Place in covered container. Chill. Cheese can be removed from marinade and served with slices of crusty bread. Remaining oil can be used as a flavored oil in salad dressing or your favorite recipes.

SAVORY CHEDDAR CHOUX PUFFS

By Cynthia Finnemore Simonds (as seen on her show "Fresh to Flavorful")

This dough is similar to one used to make cream puffs or eclairs. The batter puffs up in the oven and creates a moist cavity and crisp outside. This savory version incorporates shredded sharp cheddar and pepper- which turns a simple dough into a gold studded delight.

Puffs:

• 1/2 cup butter
• 1/2 teaspoon sea salt
• 1 cup water
• 1 cup flour
• 1 clove garlic, finely minced or grated
• 1 Tablespoon shallot, finely minced or grated
• 1 teaspoon freshly ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon mustard
• 1 teaspoon or 6 dashes Cholula pepper sauce (or to taste)
• 4 large eggs
• 6 oz sharp cheddar, shredded

Preheat your oven to 400°F. In a medium saucepan bring the water, salt and butter to a boil. Add the garlic, shallot, and pepper. Remove from heat and stir in flour all at once with a wooden spoon. Return to low heat stir until mixture forms a ball and leaves the side of the pan, about three minutes. Remove from heat. Pour into a heat resistant bowl. Add eggs one at a time, beating vigorously after each addition until the mixture is smooth and glossy. Fold in cheddar. Place dough in a pastry bag and pipe golf ball sized puffs onto a parchment lined sheet pan two inches apart. (or you may use two spoons to place dough on sheet pan.) Bake 15 minutes for very small puffs up to 40 to 50 minutes for larger ones or until golden but not brown. Remove from oven and cool on a rack. The puffs can be made in any size you like- adjust the baking time to suit. At this point, the cooled, baked puffs freeze well in a sealed container or plastic bag. Serve as is or cut in half and fill with savory custard or quince paste and serve with sliced fruit.

CAERPHILLY FONDUE

• 2 tablespoons butter
• 2 tablespoons flour
• 1/2 teaspoon salt
• 1 1/2 cups milk
• 2 cups Mt. Kineo Caerphilly cheese
• pepper, black and red, freshly ground
• fingers of toast

Melt butter in the top of a double boiler. Add flour, salt and pepper. Stir until flour and butter are smooth. Add milk, stirring constantly until sauce is smooth. Add shredded Caerphilly cheese. Stir continuously in one direction only until cheese is melted. Serve immediately on fingers of toast.

OVERNIGHT BREAKFAST CASSEROLE

• 1 teaspoon butter
• 2 lbs. loose fresh sausage meat
• 8 slices white sandwich bread, crusts removed, cut into large cubes
• 2 cups grated Katahdin Cheddar cheese
• 6 eggs
• 3 cups whole milk (1/4 cup less if adding wine)
• 1/2 cup dry white wine (optional)
• 3 Tbsp. fresh basil
• 1/2 teaspoon dry mustard
• 1/2 teaspoon salt

Grease a 9"x13" baking dish with butter and set aside. Break sausages into chunks and put into a large skillet over medium-high heat. Cook sausage, breaking it up with a slotted spoon, until browned and cooked through, about 10 minutes. Transfer sausage with the slotted spoon onto paper towels to let drain. Scatter bread cubes in a single layer in the prepared baking dish. Scatter sausage meat over the bread cubes and sprinkle the cheese on top. Lightly whisk the eggs together in a large bowl. Add milk, wine, dry mustard, and salt and mix well. Pour evenly over the sausage mixture and bread. Let stand overnight. Preheat oven to 375°F. Bake until golden brown on top -- about 30 minutes. Cover with foil to prevent casserole from becoming too brown and continue to bake until center is barely set, about 15 minutes more. Uncover and set aside to allow the casserole to firm up, and serve.

serves 8

CHEESE PROVENÇAL

• 8 ounces Aroostook Jack or Katahdin Cheddar - or a combination of both
• 2 Tablespoons mixed minced fresh herbs - Thyme, Oregano, and Rosemary
• 1 dried hot chili, halved
• 1 bay leaf
• About 1 cup extra virgin olive oil
• Sesame crackers or thin baguette slices for serving

Cut the cheese into 1" cubes and place in a wide mouth jar. Sprinkle with the herbs. Add the chili and bay leaf. Pour in the olive oil just to cover the cheese. Cover and refrigerate for 3-5 days. Accompany with crackers or baguette slices. Serve cheese from the jar and accompany with a tray of vegetables

serves 6-8

EASY SNACKS

• Cut a baguette in half. Toast and spread with butter. Place sliced Casco Bay Garlic on top and broil until cheese is melted. Cut and serve hot.
• Cut a baguette in half. Place tomato slices on top. Put slices of either Roaring Brook Sage or Kennebec Dill on top and broil until cheese is melted. Cut and serve hot.
• Make up more variations using great State of Maine Cheeses!

FOOLPROOF CHEESE SOUFFLÉ

• 4 eggs
• 2/3 cup heavy cream
• 1/2 teaspoon salt
• dash of freshly ground pepper
• 1/2 teaspoon each dry mustard and ground nutmeg
• 1 1/4 cup grated Katahdin Cheddar
• 1/3 cup grated Parmigiano Reggiano cheese

Preheat oven to 425°F. In a large bowl, beat the eggs until fluffy and pale in color. Mix in the cream, salt, pepper, mustard and nutmeg, and cheese, beating just until blended. Pour into a well-buttered 1- quart souffle dish or baking dish. Bake for 20-25 minutes or until set. Serve at once.

makes 4 servings

CHEESE STRAWS

• 1 1/4 cups unbleached all-purpose flour
• 1 teaspoon salt
• 2 teaspoons dry mustard
• 1/4 teaspoon ground ginger
• dash of Cayenne pepper
• 1/2 cup (1 stick) cold unsalted butter
• 1 cup shredded Katahdin Cheddar
• 5-6 Tablespoons ice cold water

Preheat oven to 425°F. Stir together the flour, salt, mustard, ginger, and Cayenne. Using a pastry blender or two knives, cut in the butter and cheese until the the mixture resembles fine crumbs. Sprinkle the water over the flour mixture, 1 Tablespoon at a time, and pat together into a ball. Roll the dough out 1/2 inch thick on a lightly floured board. Cut the dough into strips 1/4 inch wide and 4 inches. Place on a ungreased baking sheet and bake for 8 minutes or until golden brown. Serve warm or let cool on a rack. Store in an airtight container.

makes about 7 dozen straws