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With apple sauce and cheese on hand, this seemed just the thing for a light lunch with people coming Apple and cheese are flavours which I like so well together, too that it seemed an excellent opportunity , grated (I used medium aged Gruyère) 2 egg yolks For the soufflé: 1 1/2 c roux 7 egg whites 1/2 c cheese Add apple sauce and vinegar, and stir in cheese. Finally, beat in egg yolks. Sprinkle the grated cheese, the sumac and the thyme over the top.

bagels (Maple Walnut Bagels and Almond Cranberry Bagels among others), it seemed logical to make cream cheese The first time I made cream cheese, it went very well, better than I expected, so I figured it would It wasn't, I followed the steps I had followed before, still working from the same cheese-making book Finally, I decided it was time to give up on getting cream cheese from that batch, but I was loathe to butter, and I used the buttermilk from that for three different types of scones (almond and cranberry, cheese

There is a dairy and local cheese shop in every village around here!) , it proved surprisingly difficult to order cheese cultures. There was so much, that I used some of my home made cream cheese to make a cheese cake for my birthday And then I needed to place a 3.5kg/8lb weight on the cheese for 3 hours, then flip the cheese and press And now for cultured goat's cheese!

As for many people, Macaroni and Cheese is a comfort food. I do like adding different vegetables to it though, cutting down on the carbs and cheese with a little Unfortunately I also was low on cheese (no points for advance planning and preparation!) so it was under-cheesed, but aside from that, the seasonal twist worked really well! I love this variation on macaroni and cheese.

To be able to even attempt a goat's cheese I needed to first find goat's milk. The grocery store has cow and sheep cheese, and the local dairy only has cow. It was all straight forward, and then we had the cheese draining in my new moulds for a few days. I set the cheeses up to age in olive oil and spices as per the instructions in my cheese book and then This was my second cultured cheese, and while I faced the same issues with DCUs as for the cream cheese

A traditional Cheese Tart, or a Tarte au Fromage, is an old favourite. little, I added leek and some of our Carrot Top pesto (well, proto pesto as it doesn't yet have nuts or cheese Ingredients: Crust for 1 tart 2 - 2 1/2 c grated cheese (something mature!) Layer leeks over the pesto, and spread the cheese over the leeks. Pour the egg and milk mixture over the cheese. Lay tomato slices over the whole.

the broccoli and cheese are a bit of a new addition too. butter, cold, diced 1 tsp baking soda 1/2 - 3/4 c whey 1 c broccoli in small florets 1 c finely grated cheese ( I used L'Etivaz, a Gruyère type cheese) (optional: corn meal for sprinkling) 1) Lightly steam the Add a little more whey or flour as necessary. 3) Mix in the cheese and broccoli, then roll out the dough

This was a twist on a classic cheese tart, and the first time we had tried this variant before. A simple cheese tart is a big favourite in our family, easily tweaked to include spinach, onion, tomato Arrange apple slices over it in a single layer, then sprinkle over the grated cheese. 2) Beat eggs. Grate in nutmeg and stir. 3) Pour egg mix evenly over the cheese and apples. EDIT: We made this again, standing up the apple slices in the cheese and it worked very nicely :)

Grabbing something from the fridge though, I noticed a lonely log of goat's cheese on the shelf and thought taste 1 tbsp olive oil 1 1/2 - 2 c arborio rice 2-3 c milk 1-2 c water Lots of pepper 1/4 c goat's cheese Add pepper and goat's cheese and stir until melted. 3) Serve rice topped with rhubarb mix and toasted We did discover though that Little Bit doesn't eat goat's cheese. Oh well.

2 c milk oil for cooking For the filling: Roast pumpkin wedges Mushrooms, sautéed in butter Grated cheese Bacon bits Fresh cheese or cream cheese of some kind (I used my homemade Fromage Blanc) 1) Place flour minutes on the other side. 3) Place on a warmed plate with about 1-2 tbsp fromage blanc or other cream cheese