whats your fav cheese and or recipe containing cheese?

Answer 1

I love almost all cheeses and you can add cheese to just about every main dish. My favorite cheese recipe is;

Three Cheese Quiche

1 (9-inch) prepared pie shell (unbaked)
1 cup grated Swiss
1/2 cup grated marbled jack
3 tablespoon grated Romano, plus 1 tablespoon
1/2 cup chopped medium onion
1 cup fresh broccoli florets
1 1/2 cup sliced fresh mushrooms
1/4 teaspoons dried marjoram
1/2 teaspoon dried basil
1/4 teaspoon salt
1/2 teaspoon garlic powder
3 eggs
1 1/2 cup half-and-half
7 or 8 grape tomatoes

Preheat oven to 425 degree F.
Sprinkle the cheese over the bottom of the pie shell, then evenly distribute the onion, broccoli, and mushroom over the cheese layer. Mix the eggs and the spices together in a bowl. Add the milk and half-and-half and mix well. Pour over contents in the pie shell.
Cut the grape tomatoes in halves and place, cut side up, in a ring on top of the mixture. Sprinkle the 1 tablespoon of Romano over top. Bake for 15 minutes. Turn oven down to 300 degrees F and bake an additional 45 to 55 minutes or until cake tester inserted in middle comes out clean.

Answer 2

Flaming Cheese by the Greeks.

Answer 3

I never met a cheese I didn't like. :-)

Cheese Soufflé

1/4 cup (1/8 lb.) butter
1/4 cup all-purpose flour
1 1/4 cups milk
1/4 teaspoon cayenne
1/4 teaspoon salt
1 1/2 cups shredded sharp cheddar, pepper jack, or Gruyère cheese (6 oz.)
6 large eggs, separated
1/4 teaspoon cream of tartar

Generously butter a 2-quart soufflé dish or six 1- to 1 1/4-cup soufflé dishes; if using small ones, set them about 2 inches apart in a 10- by 15-inch baking pan.

In a 2- to 3-quart pan over medium heat, melt 1/4 cup butter. Add flour and stir until mixture is smooth and bubbling. Stir in milk, cayenne, and salt, and continue stirring until sauce boils and thickens, 3 to 4 minutes. Remove from heat.

Add cheese and stir until melted. Add egg yolks and stir until the mixture is blended and smooth.

In a bowl, with a mixer on high speed, beat egg whites (use whisk attachment if available) with cream of tartar until short, stiff, moist peaks form. With a flexible spatula, fold a third of the cheese sauce into whites until well blended. Add remaining sauce and gently fold in just until blended.

Scrape the batter into the prepared soufflé dish (or dishes).
Bake in a 375° regular or convection oven until top is golden to deep brown and cracks look fairly dry, 25 to 30 minutes for large soufflé, 15 to 20 minutes for small ones. Serve immediately, scooping portions from single soufflé with a large spoon.

Answer 4

fav cheese is havarti and onion and garlic smoked gouda. i use these when i make asparagus or broccoli i just grate it right over top of it or thinly slice it

Answer 5

chedder and I LOVE cheese on toast. It's a must!