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The Cheese Gourmet
http://cheese-gourmet.blogspot.com
Articles on stilton, cheddar, roquefort, swiss, Camembert, feta, limburger, gorgonzola, fondues, and more. Articles are from "The Complete Book of Cheese", by Robert Carlton Brown, 1955, and from other vintage sources.
- Added on: Nov 15th, 2008
- Country: United States
- Language: English
- Author: chicago_blogger
- Listed in: Food & Drink Local Cooking
- Tags: recipes gourmet cheese fondue cheddar feta
Recent Posts
Cheese Souffle
3 Tb. butter4 Tb. flour1-1/4 c. milk3/4 c. grated cheeseDash of paprika1/2 tsp. salt3 eggsMelt the butter, add the flour, mix well, and then gradually add the milk, which should be scalded. To this sauce add the cheese, paprika, and salt. When thorou...
Potatoes au Gratin
2 cups diced cooked potatoes2 tablespoons grated onion½ cup grated American Cheddar cheese2 tablespoons butter½ cup milk1 eggSaltPepperMore grated cheese for coveringIn a buttered baking dish put a layer of diced potatoes, sprinkle with onion and b...
Old-Fashioned Southern-Style Cheese Cakes
Beat until very light the yolks of twelve eggs with a pound of sugar, add to them a tablespoonful cornstarch, then three-quarters of a pound of butter, washed and creamed. Add also the strained juice of two lemons, a teaspoonful lemon essence and a t...
Vienna Cheese Torte
Mix 1 cup of cottage cheese with 1 tablespoonful of cream, 1 tablespoonful of flour, 1 tablespoonful of butter, 3 tablespoonfuls of sugar, the yolks of 3 eggs, and a pinch of salt and cinnamon. Mix all together with the whites beaten stiff; then line...
Cream Cheese
England, France and America go for it heavily. English cream begins with Devonshire, the world-famous, thick fresh cream that is sold cool in earthenware pots and makes fresh berries—especially the small wild strawberries of rural England—taste o...
Barberey, or Fromage de Troyes
Champagne, FranceSoft, creamy and smooth, resembling Camembert, five to six inches in diameter and 1¼ inches thick. Named from its home town, Barberey, near Troyes, whose name it also bears. Fresh, warm milk is coagulated by rennet in four hours. Un...
