Recipes with Cheese

Recipes with Cheese

Don’t let a piece of bread fall into the cheese! Why? Otherwise you have to buy a round of kirsch for everyone.  The cheese fondue– as sociable as it is nutritious -originated in Switzerland together with this custom. But let’s focus on other dishes, where cheese is very important as well. Hard cheeses such as Emmental are good for using as gratin-style toppings. Extra hard cheeses such as Parmigiano or Pecorino can be used as a fine flavoring,  grated over pasta and in the form of shavings on salads and meat, particularly served with carpaccio. Blue vein cheeses are an excellent addition to creamy sauces.

We have proposed cheese fondue in our other articles, try them in colder seasons, in the below recipes we are going to show you how summery, light, and varied cheese dishes can be.

Greek Salad

3 slicing tomatoes

1 cucumber

1 green and yellow pepper

1 large red onion

1 Tbs finely chopped oregano

200g cubed Feta

6 Tbs olive oil

2 Tbs red wine vinegar

Black pepper

Coarse salt according to taste

100 g large black olives

50 g mild chilies

Wash and dry the vegetables. Cut the tomatoes into eighth, cut the unpeeled cucumber into cubes, remove the seeds from the peppers and cut them into thin strips, peel the onion and slice it into rings. Place the vegetables in a salad bowl. Add the oregano and half the Feta and mix them into the vegetables.

Greek Salad

Carefully mix together the oil and vinegar with some pepper and a small pinch of salt, Pour the dressing over the salad, and gently toss the ingredients together. Scatter the remaining Feta over the top and sprinkle with freshly ground black pepper. Garnish with olives and chilies.

Roquefort Pate

1 shallot

2 sprigs thyme

200 g Roquefort

200 g creme fraiche

200 g fresh cheese

2 ripe William pears

A little lemon juice

3 Tbs olive oil

1 Tbs balsamic vinegar

Black pepper, coarse salt

A few lettuce leaves

4 tsp cranberries

Finely chop the shallot and the thyme, mash the Roquefort and mix these with the creme fraiche and fresh cheese. Divide the cheese mixture between 4 small oiled molds and chill for 2 hours. Halve the pears, remove the core and cut them into a fan shape and sprinkle with lemon juice. Make a dressing with the oil, vinegar, pepper and salt and dip the lettuce leaves into it.

Arrange the lettuce on plates. Place one pear fan on the edge of each plate and decorate with the cranberries. Carefully slide the cheese out of the mold and place it in the middle of the plate. Serve with a whole wheat baguette.

 

 

 

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