Tag Archives: cheese recipes

Tasty Recipe for Blue Cheese Mac and Cheese

28 Dec

Blue cheese can be used to completely change up your tired old stand-by recipes, from stuffed chicken and burgers to pancakes and steak. This simple recipe is a great way to try blue cheese for the first time or get the whole family to enjoy something new mixed into a classic recipe.

Mac and Bleu Cheese with Crumbled Bacon

Macaroni and cheese recipes are usually made with Cheddar or American cheese. Unfortunately, this can get old quickly and it’s really suited to a child’s taste, not an adult’s palate. This is one of those cheese recipes that allows you to introduce people — including your children — to something new by pairing it with a familiar taste: Cheddar. The taste of the Gruyere and bleu cheese goes so well with the salty bacon and this recipe is always a hit.


4 ounces of bacon, thick-sliced style

Vegetable oil for cooking pasta

Kosher salt, to taste

2 cups of elbow macaroni, uncooked

1 and a half cups milk

2 tablespoons unsalted butter

2 tablespoons all-purpose flour

4 ounces grated Gruyere cheese

3 ounces grated extra sharp Cheddar cheese

2 ounces Castello crumbled Danish Blue

Dash of nutmeg, ground pepper and salt

2 slices of white sandwich bread with the crusts removed, or bread crumbs

2 tablespoons freshly chopped basil


1. Preheat the oven to 400 degrees. Prepare a baking dish with butter or cooking spray.

2. Bake bacon in the oven until crispy, about 20 minutes. Remove and transfer to a plate lined with paper towels. When cool, crumble and set aside.

3. Cook pasta according to package directions with a bit of vegetable oil to prevent sticking.

4. Heat milk in a large saucepan over medium heat, watching carefully so it doesn’t boil. Meanwhile, melt the butter in a separate pot and add in the flour, whisking until incorporated. Cook the butter and flour over low for about two minutes while whisking.

5. Add the warm milk to the flour mixture and continue whisking until smooth and thickened. Remove the sauce from the heat and add all three cheeses, the nutmeg, salt and pepper to taste. Add the cooked pasta and crumbled bacon and stir. Pour into a prepared baking dish.

6. Pulse the bread in a food processor until crumbled; add basil and pulse once more to incorporate. Sprinkle crumbs over the pasta and bake around 40 minutes or until browned.

More excellent recipes for blue cheese are available at Castello USA.


3 Great Recipes for Edam Cheese

26 Oct

Edam CheeseEdam cheese is from the Edam region of North Amsterdam that’s made from part-skimmed milk. It has a fat content of about 40% and you’ll usually find it with a black or waxy red skin. This cheese is similar to Gouda, which is also a Dutch cheese, although it’s lighter and tarter. It’s also slice-able yet ideal for melting in sauces and soups. The taste is often described as mild, nutty or mellow, although it can have a salty taste as well.

If you’ve never tried Edam cheese before, there are quite a few ways to experience this delicious variety of cheese. It pairs very well with wine and sweet fruits, although you can also use it in your favorite gouda recipes for an interesting new flavor. Here are 3 excellent cheese recipes to try with Edam.

Chicken and Pasta with Edam and White Wine
This recipe is a great way to try Edam for the first time. It pairs very nicely with the chicken and white wine and doesn’t take too long to put together. I recommend serving this dish with a fresh salad lightly drizzled with olive oil so you don’t detract from the rich flavor.


  • 8 ounces of pasta, cooking according to package directions
  • 4 large chicken thighs
  • Salt and pepper, to taste
  • 2 tablespoons flour
  • 4 tablespoons olive oil
  • 4 cloves garlic, chopped
  • 1 large onion, chopped
  • 1 cup white wine
  • 1 can diced tomatoes
  • 1/2 teaspoon dried oregano or 1 teaspoon fresh
  • Additional salt and pepper to taste
  • 1 tablespoon sugar
  • 4 ounces Edam cheese, grated
  • 12 sweet basil leaves, sliced thinly

1. Heat olive oil in a pot over medium heat.
2. Sprinkle chicken with salt and pepper, then dredge in the flour. Fry until lightly browned on all sides. Use tongs to transfer chicken to a plate.
3. Add garlic and onion to the remaining oil and cook, stirring often, until softened.
4. Pour in white wine and boil, uncovered, until the liquid is reduced to half.
5. Add diced tomatoes with juice, oregano, salt, pepper and sugar.
6. Return chicken to pot and stir gently. Boil over medium heat until sauce thickens and chicken is cooked through, about 15 minutes.
7. Transfer chicken to a plate, add pasta the sauce and toss well. Divide among individual pasta bowls and top with chicken. Smother chicken with grated Edam cheese. If desired, place the dish under a hot broiler to brown the cheese. Garnish with sweet basil leaves.

Edam Cheese Souffle
This recipe for warm cheese souffle is really easy, even if you’ve never made souffle before. Make sure you include the bacon; the flavors mingle together wonderfully!


  • 1-1/4 cup milk
  • 1/4 cup butter
  • 5 teaspoons flour
  • 6 egg yolks
  • Pinch of salt and pepper
  • Pinch of cayenne powder

Cheese Mixture:

  • 3 ounces Dofino Edam cheese
  • 2 ounces butter
  • 3 ounces cream cheese
  • 8 egg whites, whipped
  • Pinch of salt
  • 1/4 pound small brunoise of Nueske Bacon

Finely grated Parmesan
1. Bring the milk to a bowl. Heat the butter in a different pan over medium heat; add flour and cook without browning until the mixture bubbles. Slowly add hot milk, whisking constantly. Cook until the texture is thick and smooth and boiling begins. Boil for 3 to 5 minutes, whisking constantly.
2. Remove from heat and place in a bowl. Add egg yolks, salt, pepper and cayenne.
3. Preheat oven to 350 degrees F.
4. Butter the edges of a souffle ramekin and sprinkle finely grated Parmesan around the ramekin. Prepare a warm bath for the souffle and heat in the oven.
5. Melt cream cheese, butter and Edam in a bowl. Add Bechamel to the cheese mixture and use a spatula to fold in the the whipped egg whites.
6. Dice the Nueske Bacon into tiny pieces and saute until crisp. Drain fat and place on a dry paper towel.
7. Fill the ramekin with the mixture to the top and clean the edges. Bake the souffle by placing the ramekin in the water bath for 15 minutes until it puffs 1″ above the ramekin. Remove the souffle from the oven to cool and place one tablespoon of the bacon in the center.

Cheesy Potato Salad
I love potato salad because it’s so versatile. This is one of my favorite cheese recipes because it adds a whole new taste to the classic potato salad by using Edam cheese, along with fresh dill. The taste is very fresh and complex although the dish goes together very quickly.


  • 1 pound small new potatoes, scrubbed and cut in half
  • 3/4 cup sour cream
  • 1/2 cup plain low-fat yogurt
  • 1/3 cup scallions, finely minced
  • 1/4 cup fresh dill, finely minced
  • 1/2 teaspoon celery seed
  • 1 tablespoon Dijon mustard
  • 1/2 teaspoon sugar
  • Salt and pepper, to taste
  • 1 cup Edam cheese, cubed
  • 1 cup cucumber, cubed
  • 1/2 cup radishes, sliced thinly

1. Place potatoes in a large pot and cover with cold, salted water. Cook potatoes until tender; drain and cool completely.
2. Create dressing by combining sour cream, yogurt, scallions, dill, celery seed, mustard, sugar, pepper and salt.
3. Cut potatoes into small cubes and place in a large bowl. Pour dressing over potatoes and add Edam cheese, cucumber and radishes. Toss to blend and chill until ready to serve.

The Many Ways to Use Havarti Cheese

1 Sep

Havarti CheeseHavarti cheese was mainly used for dessert by the Danish people. The cheese is named after a farm from where it was first made in the 19th Century. It is mild, partly firm and partly soft in nature with holes on it that is not regular. Just like any other type of cheese, they are made from milk which is caused to curdle by adding rennet to it. Molds of cheese are then combined with the produced curds after which they are pressed and then drained before they are finally aged. It is available in a variety of flavors that range from a distinct strong aromatic taste to one that is sharp and mild on the tongue.

Normally, the duration for aging this creamy cheese is approximately 3 months after which it is fully flavored. A taste that is more distinct is achieved by aging the curdled milk for longer periods of time. It can be given various additives in order to achieve different end products of the same cheese. Spices, seasonings, seeds of caraway, dill, extra cream, cumin, peppers or even any other desired herbs can be added to the Havarti cheese to produce a yummy end product. Its versatility enables it to be used for various purposes and as a table cheese it can be grilled and even sliced. You can also melt it and use it as a snack or even apply in your sandwiches if you so wish.

Sandwich with Havarti CheeseThe creamy cheese is normally sold in blocks that are plain and its flavor is mainly contributed to the fact that it is a cheese cleaned with rind. Apart from being creamy, the Havarti cheese can also be pale yellow in color with a fine texture and flavor that is almost like that of butter. This fine cheese can be served with wine or crackers or even fresh fruits as preferred. If you are looking for cheese with less flavor unlike the Emmentaler and Gouda cheeses, then this is just what you need.

You can select from the product type with low level of fat or the one that is fully enriched with cream. Whatever the cheese recipe to be used, it should be one that can accommodate the various degree of flavor in the chosen cheese. The herbed, enriched and low fat Havarti have become very popular in various parts of the globe due to their advantages and prominence over the other kinds of cheese available in the market.

How to Pick a Good Cheese

1 Sep

Cheese PlatterPicking a good cheese is largely dependent upon an individual’s taste. With endless possibilities to be found in your grocer’s refrigerated section, or even at the local cheese store, it can be difficult to know what to look for when picking a cheese. There are several different kinds of cheese – soft cheese, hard cheese, creamy cheese and each one may contain different types of animal milk. The most commonly used milk is that of a cow, but it is not uncommon to also see goat’s and sheep’s milk being used in several varieties of cheese. Here are some tips to help you pick out a good cheese whether you simply want to incorporate it into dinner or you are having a party where a good cheese selection is part of the offerings.

Ask an Expert

If you are lucky enough to have a local cheese store nearby, you can benefit from asking an expert. Most people who own their stores have taken the time to get to know the individual varieties of cheeses as well as the distinguishable features of each. An expert, for example, can help you understand the difference between the several varieties of blue cheese that are available for purchase. Some blue cheeses are mild while others are pungent and each is likely to complement a separate type of food or wine. This is because of the aging process, the type of milk – cow, goat or sheep – that was used and the type of mold that is present within the cheese.

Taste Several Varieties

Cheese PlatterWhen it comes to picking a good cheese, buying several different ones to taste can become quite costly. Rather, find a shop that will allow you to taste their cheese prior to purchase. You will not likely find this service in a grocery store, as they are already prepackaged for sale, but visiting a cheese shop or even a farmer’s market can turn you on to cheeses that you otherwise would not have tasted, let alone bought. In the case of blue cheese, try the several different brands available including:

  • Gorgonzola
  • Roquefort
  • Stilton
  • Cabrales

Each of these cheeses is made in different countries and can be used in many cheese recipes. Only by tasting the differences, will you be able to tell which cheese will be good for your purpose. Blue cheese is amazingly versatile and can be used as an addition to a meal or by itself on a cheese platter.