Cheeses...a recipe or 2 and news

Was watching "Good Eats" last night and wanted to share what I learned about cheeses and a couple of recipes. :o)

Always store cheese on the top shelf of the refrigerator. Wrap hard cheese in waxed paper and secure with a rubber band and crumbled cheeses in a plastic container with either a wet paper towel or a quartered piece of apple. Cheese likes moisture.

Always serve at room Temp. as the fat in it hardens and makes it difficult to cut or spread and you don't get the full flavor of each cheese.

Always serve with 3 similar types and always use a seperate knife for each..You don't want to mix up the flavores. Use fruits to enhance the treat and good wine that goes well with them...the cheese and the wine..Plan on about 1oz. of each cheese per person.

As we all usually have left over cheeses in our refrigerator and don't want to throw them away here is His advise (and I loved it)...Any combo is ok.

Take all the hard outsides off and then cut or grate into small chunks. Use a combination though that is not too salty

1/4 cup dry white wine

3 tblsp. un-salted butter softened

2 tblsp. freash parsley leaves

1 small clove garlic

Place ingredients in food processor and blend until smooth, around 2 minutes. Serve immediately or refrigerate for an hour for a firmer consistency.Can be stored for up to a week ( if it lasts that long ) Serve with crackers, celery, breads or fingers ???? :o)

Ok here is another one that sounded fun as well as good. :o)

Parmesan Crisps

3 ounces Parmigiano-Reggiano

Freshly ground black pepper, smoked paprika, or cayenne (optional)

Preheat the oven to 300 degrees

Grate cheese on the small hole side of a 4-sided box grater into a small bowl. Using a tablespoon measure, place cheese in mounds into a non-stick silicone pad or greased parchment paper-lined cookie sheet. flatten out mounds with the back of the spoon making sure mounds are at least 4-inches apart. Season with pepper, paprika, or cayenne, if desired. Bake in the middle rack of the oven for 5 - 6 minutes or till golden

After they are done you can quickley put them over the bottom of a glass, to make a bowl shape, or over a square bottom , to make a square shape and allow to cool. Then you can put salad in them or a meatball or use you imagination here. Flat can be served with mashed potatoes or just eat 'em...yum G-Ma :o) hugs

Comments 8 comments

rmr profile image

rmr 8 years ago from Livonia, MI

Cheese is the perfect food, don't you think? This is one of my favorite episodes.


G-Ma Johnson profile image

G-Ma Johnson 8 years ago from NW in the land of the Free Author

yes...did you see it last night...or before? I just love how he gives so much information about everything..am going to try the soup t0night..it is friday and I could use a Beer ! G-Ma :o) hugs


rmr profile image

rmr 8 years ago from Livonia, MI

I've seen it 3 or 4 times. That's the beauty of the on demand feature on digital cable. Good eats is all over on demand. I tried the soup. It's pretty good. Bon appetit.


G-Ma Johnson profile image

G-Ma Johnson 8 years ago from NW in the land of the Free Author

wow I don't have that..Easy enough to fix I guess and only pretty good. darn. Have a good week-end my dear G-Ma :o) hugs


MrMarmalade profile image

MrMarmalade 8 years ago from Sydney

We sure do eat a lot of chese, will make some up over the weekend as you have described.

Almost sounds like nectar


G-Ma Johnson profile image

G-Ma Johnson 8 years ago from NW in the land of the Free Author

Have a good one mr.marmalade I shall be thinking of you G-Ma :o) hugs


mrs know it all profile image

mrs know it all 8 years ago from The Windy City Suburbs

G-ma, what a great use of leftover cheese in recipe #1! I'll be trying that one. I don't have much time for TV with the little ones and being here - but if I do, food channel rocks! Wine and cheese.....mmmm I'm all over that...


G-Ma Johnson profile image

G-Ma Johnson 8 years ago from NW in the land of the Free Author

thank You my dear and let me know if you liked it Ok? G-Ma :o) hugs

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