1000 Cheeses You Should Taste Before You Die
Just because I devote a whole cookbook to blue cheese doesn't mean I don't love all kinds of cheeses. I grew up near Tillamook and so, for many years, cheese was synonymous with cheddar in our household. There was cottage cheese, of course, but that didn't seem to count somehow. Neither did cream cheese, but surely both do count. It would be decades before I was introduced to bagels.
Somewhere along the way someone made a ham and Swiss cheese sandwich. My mom would order Roquefort dressing on her salad when we ate in a restaurant and so, imitating her, I developed an early taste for blue cheese.
Someone brought brie to a party and I was worried about the powdery skin. Are you supposed to eat that? Yes indeed. It would be some years before I learned that goat cheese could be something more interesting than that caramelly Gjetost.
There are hundreds more. Are there a thousand? As the Chinese saying goes: A voyage of a thousand cheeses begins with one bite. Let's get started.
Somewhere along the way someone made a ham and Swiss cheese sandwich. My mom would order Roquefort dressing on her salad when we ate in a restaurant and so, imitating her, I developed an early taste for blue cheese.
Someone brought brie to a party and I was worried about the powdery skin. Are you supposed to eat that? Yes indeed. It would be some years before I learned that goat cheese could be something more interesting than that caramelly Gjetost.
There are hundreds more. Are there a thousand? As the Chinese saying goes: A voyage of a thousand cheeses begins with one bite. Let's get started.
Other Sites to See
- The Blue Cheese Lover's Cookbook
- Yes, blue cheese is great on a salad or a steak. But there's so much more to be tasted. This cookbook aims to give you ideas for every course of the meal.
- French Cuisine Recipes and More
- I'm the feature writer for French Cuisine at Suite101. The French elevated cooking to a culinary art that influenced the entire world's cuisine and even the way we talk about food.
Cordon Bleu training not required on this site. The basic techniques of French Cuisine are accessible to any home cook.
How to Make Pizza Pie Quiche with Mushrooms and Pepperoni
Featured Ricotta Recipe
You will need: 9-inch pie pan
* pastry for a 2-crust pie
* 10-12 oz pkg frozen chopped spinach, thawed
* 2 cups Ricotta cheese
* 1/4 pound mushrooms, chopped
* 1/2 cup each: shredded Swiss and Parmesan cheeses
* 1/4 pound slice pepperoni
* 1/4 cup finely chopped onion
* 2 tsp prepared mustard
* 1/4 tsp salt
* dash of freshly ground black pepper
* 1 egg, beaten
1. Preheat oven to 425 degrees F.
2. Prepare pastry.
3. Drain spinach thoroughly and combine with the remaining ingredients.
4. Roll out half the pastry on a floured board and use it to line the pie pan.
5. Spread the filling over the pastry.
6. Roll out the remaining pastry for the top crust and place over the filling. Seal, trim and flute the edges. Prick the top crust with a fork to allow steam to escape.
7. Bake until the crust is nicely browned, about 25 minutes.
Allow the pie to cool at least 30 minutes before serving.
* pastry for a 2-crust pie
* 10-12 oz pkg frozen chopped spinach, thawed
* 2 cups Ricotta cheese
* 1/4 pound mushrooms, chopped
* 1/2 cup each: shredded Swiss and Parmesan cheeses
* 1/4 pound slice pepperoni
* 1/4 cup finely chopped onion
* 2 tsp prepared mustard
* 1/4 tsp salt
* dash of freshly ground black pepper
* 1 egg, beaten
1. Preheat oven to 425 degrees F.
2. Prepare pastry.
3. Drain spinach thoroughly and combine with the remaining ingredients.
4. Roll out half the pastry on a floured board and use it to line the pie pan.
5. Spread the filling over the pastry.
6. Roll out the remaining pastry for the top crust and place over the filling. Seal, trim and flute the edges. Prick the top crust with a fork to allow steam to escape.
7. Bake until the crust is nicely browned, about 25 minutes.
Allow the pie to cool at least 30 minutes before serving.
Monterey Jack Appetizer - Monterey Artichoke Squares
Featured Monterey Jack Recipe
This recipe is sized for an 8x8 baking pan, enough for 24-39 appetizer servings. Double the quantities for a 9x13 pan.
2 (6-ounce) jars marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced
4 eggs
1/4 cup fine dry breadcrumbs
2 cups (8 ounces) grated Monterey Jack cheese
1/2 cup grated Parmagiano Reggiano
1/4 tsp salt
1/4 tsp dried basil, crushed
1/4 tsp dried oregano, crushed
1 small tin chopped green chilies
1. Drain and set aside the artichoke hearts, reserving 1 Tbsp of the marinade in a small saucepan.
2. Add onion to the marinade and saute until the onions are soft, about 5 minutes. Add the garlic and saute a minute longer.
3. Preheat the oven to 325 degrees F. Grease the baking pan.
4. Finely chop the artichoke hearts and set aside.
5. In a medium bowl, beat eggs until foamy. Stir in all of the remaining ingredients.
6. Pour into the baking pan and spread to an even depth. Bake until firm, 25-30 minutes.
7. To serve, cut into small bars or squares. Serve warm or cold.
2 (6-ounce) jars marinated artichoke hearts
1 small onion, finely chopped
1 clove garlic, minced
4 eggs
1/4 cup fine dry breadcrumbs
2 cups (8 ounces) grated Monterey Jack cheese
1/2 cup grated Parmagiano Reggiano
1/4 tsp salt
1/4 tsp dried basil, crushed
1/4 tsp dried oregano, crushed
1 small tin chopped green chilies
1. Drain and set aside the artichoke hearts, reserving 1 Tbsp of the marinade in a small saucepan.
2. Add onion to the marinade and saute until the onions are soft, about 5 minutes. Add the garlic and saute a minute longer.
3. Preheat the oven to 325 degrees F. Grease the baking pan.
4. Finely chop the artichoke hearts and set aside.
5. In a medium bowl, beat eggs until foamy. Stir in all of the remaining ingredients.
6. Pour into the baking pan and spread to an even depth. Bake until firm, 25-30 minutes.
7. To serve, cut into small bars or squares. Serve warm or cold.
Smoked Salmon - Cucumber Canapes
Featured Cream Cheese Recipe
These little gems were a hit at the fundraiser we helped with this weekend. You can use regular tinned salmon or leftover salmon, too.
Ingredients:
1 (10 ounce) tub whipped cream cheese
1/4 cup mayonnaise
zest and juice of half a lemon
6 - 8 ounces smoked salmon
1/4 cup shredded carrot
2 Tbsp minced onion
1 Tbsp snipped fresh dill (or 1 tsp dried)
2 medium English cucumbers
Method:
1. In a large bowl, combine the cream cheese, mayonnaise and lemon juice. Add the remaining ingredients except the cucumbers. Blend well and set aside. If the mixture is too stiff, add more mayonnaise to get the consistency you want. (This can be done and kept refrigerated as much as a day ahead of party time.)
2. Slice the cucumbers 1/4 inch thick and arrange on serving trays.
3. Pipe about half a teaspoon of the mixture onto each cucumber slice using a pastry bag or alternative (see below).
4. Garnish with a sprinkling of paprika or sprigs of fresh dill.
Pastry Bag Alternative: Put the mixture in a zip-lock bag. Snip off one corner of the bag to make a hole about 1/4 inch in diameter. Now you can use this just like a pastry bag: Gently squeeze the mixture toward the corner and pipe it onto the cucumber slices.
Ingredients:
1 (10 ounce) tub whipped cream cheese
1/4 cup mayonnaise
zest and juice of half a lemon
6 - 8 ounces smoked salmon
1/4 cup shredded carrot
2 Tbsp minced onion
1 Tbsp snipped fresh dill (or 1 tsp dried)
2 medium English cucumbers
Method:
1. In a large bowl, combine the cream cheese, mayonnaise and lemon juice. Add the remaining ingredients except the cucumbers. Blend well and set aside. If the mixture is too stiff, add more mayonnaise to get the consistency you want. (This can be done and kept refrigerated as much as a day ahead of party time.)
2. Slice the cucumbers 1/4 inch thick and arrange on serving trays.
3. Pipe about half a teaspoon of the mixture onto each cucumber slice using a pastry bag or alternative (see below).
4. Garnish with a sprinkling of paprika or sprigs of fresh dill.
Pastry Bag Alternative: Put the mixture in a zip-lock bag. Snip off one corner of the bag to make a hole about 1/4 inch in diameter. Now you can use this just like a pastry bag: Gently squeeze the mixture toward the corner and pipe it onto the cucumber slices.
Leek and Brie Soup
A Lovely Leeky Version of Classic French Onion Soup
Ingredients6 large leeks
2 tbs (30 mL) butter
1/4 lb (100 g) mushrooms, sliced thin
1 clove garlic, minced
1/2 tsp (3 mL) dry tarragon
1/2 tsp (3 mL) white pepper
2 1/2 tbs (40 mL) flour
1/2 cup (125 mL) whipping cream (35 %)
4 cups (1 L) chicken stock
1/2 lb (100 g) Triple-Crème Brie cheese, sliced
Dry toasted baguette
Method
1. Trim leeks to 3 inches dark green and bulb. Split lengthwise, rinse, slice thinly crosswise.
2. Melt butter in pan. Add leeks, mushrooms, garlic, tarragon and pepper. Cook until vegetables are soft and liquid has evaporated, about 15 minutes.
3. Stir in flour, cook, stirring until it bubbles. Stir in cream and broth. Bring to a boil, stirring all the time.
4. Toast slices of baguette. Pour soup into individual oven-proof bowls. Put toast on top of each, buttered side up, add cheese slices to cover. Put bowls on a baking sheet and bake at 425 °F (220 °C ) for 10 minutes, then broil lightly, 6 inches from heat for 1 to 2 minutes. Serve immediately, warning any guests you whom you may suspect of litigious leanings, that the dish is quite hot.
Yield: 6 servings
Warm Goat Cheese and Sundried Tomatoes on Spinach and Romaine
Featured Salad Recipe
The salad is tasty, nutritious ad low carb to boot. Makes 4 servings of about 1.1 grams of carbs each.1/2 pound goat cheese, cut in 4 slices
1 Tbsp olive oil for broiling
1 cup romaine leaves, washed and torn
1/2 cup baby spinach leaves
1 radish, diced
4 Tbsp sundried tomatoes
3 Tbsp olive oil for the dressing
1 Tbsp balsamic vinegar
1. Preheat broiler or toaster oven.
2. Place goat cheese slices on an oiled broiler pan and brush tops lightly with more oil. Broil until golden.
3. Toss the romaine and spinach together and mound on 4 individual serving plates.
4. Place a slice of cheese atop each mound of greens. Divide the diced radish and sundried tomatoes between the plates.
5. Whisk together the oil and balsamic vinegar and drizzle over each serving.
What Cheese Pairs with Sweet Wines?
The September 2008 Issue of Wine Spectator Says...
The virtual bible for oenophiles suggests a cheese tasting of* 2 blues: Roquefort from France and Valeon from Spain;
* A washed rind cheese: Cowgirl Creamery Red Hawk
* A "stinky, runny" cheese: Winnemere from Jasper Hill Farm.
For wine, they selected a Sauterne: Chateau Lafaurie-Peyaguey 2005, which they scored a 92, and will set you back $52.
They gave a nod to the refreshing quality of sweet German Reislings with these cheeses.
My own opinion is that a nice Port or a sweet Sherry will also work well. A best-buy on Sherry is Hartley and Gibson's.
More Cheese Recipes
What You Can Make With Other Cheeses Besides Blue
- Croque Monsieur and Croque Madames
- France's answer to toasted ham and cheese sandwiches
- Basic Cheese Omelette
- Unlike Americans, the French are more likely to have an omelette for lunch or dinner, than for breakfast. Is it any wonder that they don't have a phrase for "good morning?"
- Cheesy Cornbread Muffins Spiced with Chiles
- Packaged cornbread mix makes this recipe a snap. Serve these muffins on their own or as a topping for chili as in the variation included.
- Cheddar-Ale Soup
- Here is a great soup you can throw together with ingredients you may already have on hand. Dress it up for company, or just enjoy a simple soul-warming bowl on a week-night.
- Camember en Boite
- Normandy's Famous Cheese Baked in its Own Box.
- Brie de Meaux - The Cheese that Helped Ensure World Peace!
- Twelve centuries have given cheese-makers in Brie time to get it right, and make a little history along the way.
- Three Baked Brie Appetizers
- * Baked Brie with Shallots and Toasted Hazelnuts
* Baked Brie with Roasted Garlic and Nicoise Olives
* Bake Brie Topped with Blueberry Chutney - Ultimate Grilled Cheese Sandwich
- Four, count 'em, four cheeses make this OTT sandwich a hit: Brie, Asiago, Havarti and sharp Cheddar.
by Lorenzo83
Hello cheese-heads! Thanks for dropping in. I hope you'll find a little morsel here to make your mouth water and get your creativity buzzing with poss... (more)
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