Cooking with Cheese

10002 Cooking with Cheese

Many people have asked me if my books have recipes which include cheese. There are plenty other cheese books full of recipes that incorporate cheese. Cheese as an ingredient in recipes has its place. Cheese can add that accent to a dish that makes it irresistible. I have always enjoyed cheese by itself. Many years ago I recall one of the thrusts of the American Cheese Society’s conference was to direct cheese makers to find chefs who would develop recipes for which only their own distinct cheese would make the cheese recipe work successfully. I recommended that they first craft cheeses that were delicious themselves – cheeses that could “stand up on their own four legs.”

Romancing cheese in words never quite matches what the cheese can express for itself.

We incorporate cheese into many recipes now. Of course there are many cheeses that are less suitable for cooking, or cheeses that you hate to include in a dish where the cheese flavors may become diluted. When I get down to the rinds I hate to waste them. Even with two cheese-loving canines in the house there is only so much cheese rind they can eat. (It is interesting to note that the cheese diet seems to be helping both of them to slim down.)

I ran across this recipe from Mary Quicke, owner and cheese maker of Quicke’s Cheddar. So for all of you that do like to take advantage of the spring bounty of vegetation available, and/or those who like to cook with cheese, this recipe appears to be a good one. No wonder Mary is usually smiling; just reading her recipe is delightful!


RECIPE – My daughter Jane has been adding our cheese to my taboulleh, that lovely and easy Middle Eastern dish, and it turns into a complete meal.

Wake up cous cous or bulgur with boiling water. Use more parsley than you could imagine, a bunch unchopped as big as the woken up cous cous. I like to add chervil and coriander for interest as I’ve got them all growing and needing eating, but it’s optional. Chop finely or it becomes too hard work to eat. Chop up spring onions or onion finely, and some fresh tomato for colour. Add enough lemon juice so that you can start to taste the lemoniness, not just acidity, again, more than you expect. Add olive oil or virgin rapeseed oil – the more the more delicious, but the more calories. Season with salt and pepper. It will last for 3-4 days in the fridge, getting tastier. Serve it with grated Quickes Traditional Mature Cheddar with a salad for a light lunch or a yummy first course.

Spread the curd!
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