More cheese please!
For breakfast, lunch or dinner, there’s
always room for cheese on the plate. From the great European
classics to our local favourites, there is no question that cheese
can transform, improve, enhance or crown any meal. Best of all,
there’s nothing to it, adding cheese is quick and easy!
- Spread grated Gruyère on slices of toasted bread. Sprinkle sage
and thyme and bake in the oven until melted.
- Crumble blue cheese on slices of toasted Italian bread and bake
in the oven.
- Slowly melt thin strips of blue cheese in a pan and spread onto slices of farmhouse country bread.
- French toast with Emmental and Parmesan: add grated Emmental
and Parmesan to eggs and milk, dip slices of bread into mixture and
bake in the oven at 180° C (350° F) for 10 minutes.
- Parmesan, garlic and parsley butter pita bread: mix 30 ml (2
tbs) of butter with 15 ml (1 tbs) of fresh parsley and a clove of
garlic. Split pita pockets open, brush with butter and add grated
fresh Parmesan. Bake in the oven for 6 to 8 minutes at 190° C (375°
F).
- Cream cheese and bagel, an all-time favourite. .
- A slice of Brie on a warm croissant.
- Havarti cheese muffins.
- Add cream cheese to a mushroom and olive omelette and bake in the oven for 3 minutes.
- Cheese and fresh herb omelette.
- Serve Bocconcini with tomatoes, fresh basil and extra virgin olive oil.
- To make a delicious tomato and goat cheese salad, marinate cubes of soft-curd goat cheese in olive oil seasoned with Herbes de Provence.
- Add diced Danish blue cheese to salads or dips.
- Sliced Provolone with tomatoes, olives and deli cuts make a quick “antipasto”. Cut vegetables and diced cantaloupe can also be added.
- Swiss cheese and poppy seeds on a bed of endive leaves and
hearts of palm make a great mixed salad. Add black olives and
slices of blood oranges for more flavour and colour.
- Enhance the flavour of sweet fruit with grated Parmesan or thin
slices of Brie or Camembert.
- Serving sweet grapes or sliced pears with creamy Brie or a good
Camembert is a gourmet’s delight.
- Fruit salad with Gruyère and blue cheese sauce: cut thin slices
of pear and apple, sprinkle with lemon juice. Cut and peel a kiwi
fruit. Lay fruit on a bed of chopped lettuce; add pecans and cubes
of Gruyère. Serve with a blue cheese sauce made with plain yogurt,
mayonnaise and crumbled blue cheese.
- Marinated-fruit-and-poultry-stuffed melon: cut melon in halves.
Remove seeds and flesh with a melon baller. Cut Cheddar into
sticks. Dice or cube cooked chicken or turkey breast. Cut pieces of
pineapple and slice a kiwi fruit. Prepare a marinade of lemon
juice, pineapple juice and slices of bell peppers; add salt and
pepper. Leave fruit and cheese to marinate at room temperature for
about an hour and then drain. Stuff melon halves and refrigerate.
Keep marinade to use as dressing.
- Canadian Miranda is a great addition to sauces and quiches.
- Grubec Swiss cheese pairs well in sauces.
- Grated Sbrinz is perfect for gratins.
- Fresh-curd or soft-curd cheeses are great for sauce preparations.
- Goat cheeses like the Paillot and the Chèvre des neiges
add a refined taste to sauces and pizzas.
- Jarlsberg is a great addition to any sandwich and Smoked
Gruyère will enhance the taste of a sandwich with its woodsy
aroma.
- Fresh-curd cheeses like Boursin are spreadable and can be used
as an original variation in sandwiches or snacks.
- Brie, pecan nuts and mango cooked in a loaf of bread? This
original recipe pairs the exquisite taste of warm Brie with the
sweetness of mango. Lay a fresh branch of thyme and a whole round
of Brie in a hollowed out round bread. Cover cheese with slices of
mango and pecan nuts. Drizzle lightly with hazelnut oil. Cook in
the oven for 15 minutes at 180° C (350° F).
- Cut Gruyère cheese in a heart shape and sprinkle some paprika on top.
- Serve cubes of Emmental skewered with walnuts.
- Prepare a dressing with equal parts (1 teaspoon or 15 ml) of honey, Marsala and Port wine. Drizzle over Gorgonzola and toast.
- Cheese and greens kebabs: cut small cubes of medium Cheddar and Douanier. Slice a log of goat cheese. Wrap each cube of Cheddar in a lettuce leaf, each cube of Douanier in a slice of ham and roll the goat cheese in a spinach leaf. Create kebabs by alternating the cheeses with pineapple cubes. Serve as is or grilled on the barbecue.
- Cut a Bleu de chèvre and a Fontina into cubes. Alternate cheese
cubes with hearts of palm or artichoke hearts, white mushrooms,
thin slices of cucumber or radish and cherry tomatoes on a
skewer.
- Barbecued Brie: marinate a whole round of Brie in olive oil,
lemon juice, fresh herbs, Tabasco sauce and garlic. Once the Brie
is well coated with marinade, wrap it in a leaf of kale and grill
for 2 minutes on each side over medium heat.
- Green cheese sticks: blanch leaves of lettuce, spinach and
cabbage. Wrap sticks of Gruyère, Mozzarella or Cheddar in blanched
greens and place directly on hot grill. Brush the sticks with a
mixture of balsamic vinegar and olive oil and grill on all sides.
Serve warm.
- Spinkle some grated Gruyère on toasted bread slices and top
with fresh sage and thyme. Let the cheese melt on the barbecue
grill.
- Mini prosciutto and Brie pizzas: cut prosciutto slices in equal
pieces and Brie in thin slices. Spread some pizza sauce on mini
pita pockets, add pieces of prosciutto and Brie over each and top
with chopped olives. Cover the barbecue grill with aluminium foil
and lay mini pizzas on covered grill for 10 minutes or until the
cheese has melted.
- Italian sausage and cheese sandwich on the barbecue: grill mild
Italian sausage and place in pita pocket with sliced Gouda, caraway
seeds, chopped onions and mustard. Place pita pocket on the grill
and cook till cheese has melted.
- Herb and garlic cream cheese with cooked tuna on cucumber
slices: mix 125 ml (½cup) of cream cheese, thinly-sliced grilled
almonds, 350grams (12ounces) of tuna with a little mayonnaise and
lemon juice. Roll the mixture in waxed paper to form a log and
refrigerate. When firm, cut into slices and lay over cucumber
slices.
- Escargots with Gorgonzola and nutmeg: cream 60 ml (¼ cup) of
butter and 150grams (5ounces) of Gorgonzola, mix in 2 egg yolks and
some grated nutmeg. Cook the escargot in this kneaded butter and
serve hot. A wonderful taste of Italy!
Easy to prepare and very convivial, cheese fondue is always a favourite. Fondue requires minimal preparation and only a few ingredients. The quality of the ingredients and the choice of cheese make all the difference. Each chef has his own little secrets in pairing the texture and flavour of cheeses.
Read our complete article about cheese fondue...
What
could be easier than gathering family and friends around the table
for a delicious, simple, country-style cheese raclette!
Read our complete article about raclette...
Fresh curd cheese with sugar, fruit or maple syrup not only top
off a great meal with style but provide a healthy alternative to
more caloric desserts. Russian pastries and a number of oriental
desserts are made with this type of cheese. Fresh curd cheese is a
great low-fat alternative; it can partly replace the cream in many
recipes or the oil in several types of salad dressings.