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.
Quick Mozzarella recipe
(.pdf file - 415k)
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
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