Ingredient: Cheese

» Jump to recipes using Cheese as an ingredient

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Goat Cheese-

  • Description-

Goat cheese is also known as chevre.  It is cheese made from a goat’s milk.  Goat cheese has a more tart and earthy flavor.  It may be a good substitute for those who suffer from intolerance to cow’s milk.

  • Preparation-

Goat cheese can be served as is.  It is often spread on crackers for an appetizer.  Goat cheese is a soft cheese that will soften with heat but will not melt like a cows cheese will.  It is recommended to serve goat cheese at room temperature. Remove the cheese from refrigeration 30 minutes before serving.

  • Storage-

Goat cheese can last 2-3 weeks in the refrigerator.  It also freezes for 2-3 months when in a sealed package.  Goat cheese does best in the crisper drawer where it is a medium cold and humid.

  • Nutrition-

Protein, calcium, vitamin A

 

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Burrata Cheese-

  • Description- Burrata is a fresh Italian soft cheese
  • Preparation- Burrata is made with a solid mozzarella outter shell and a soft, stringy inside of curd and cream.
  • Storage- devour within a few days, store in the refrigerator
  • Nutrition- vitamin A, Calcium

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Ovoline Mozzarella Cheese-

  • Description- Ovoline refers to the size of the mozzarella ball. These Mozzarella balls are 4 ounces in size, similar to that of an egg.  This cheese has a soft, creamy texture.
  • Storage- Fresh Mozzarella is usually served within a day of making it, it can also be stored in liquid for a week or so, longer if the cheese is sold with a vacuum sealed package. 
  • Nutrition- calcium, niacin, riboflavin, thiamine, biotin, vitamins A, D, B6 and E. Although there are great benefits to dairy products such as fresh mozzarella, remember that they also contain a good deal of fats.

 

imageRicotta Cheese-

  • Description- Ricotta is a soft cheese means “re-cooked”. This cheese is unique because it is made from whey instead of milk.  It is the creamy white curds that are sweet and smooth.
  • Storage- Keep refrigerated and tightly covered for about a week. Ricotta cheese freezes well.
  • Nutrition- vitamins A, C, D, B6, calcium, Iron, Magnesium

 

Recipes Using Cheese

Chicken and Leek Casserole

by (updated 3282 days ago)
Ingredients: Cheese / Chicken Breast / Cream / Flour / Leeks / Milk / Potatoes / Thyme

A great use for leftover chicken or turkey! Sharp cheddar is called for in this recipe, prepare for warm and gooey deliciousness!

Farfalle with Leeks and Bacon

by (updated 3288 days ago)
Ingredients: Bacon / Cheese / Cream

You’ll love the flexibility of this one. It’s great “on the fly” recipe, as bacon thaws quickly, and pasta cooks quickly. Choose your pasta. Top with grated Parmesan (I know I know, Parmesan isn’t local, but it’s a cheese worth traveling for!)

Squash Soup in the Squash

by (updated 3288 days ago)
Ingredients: Cheese / Garlic / Leeks / Pumpkin / Sage / Winter Squash

You can make this one using a pumpkin OR a squash, pick your “bowl” and go to town! This recipe can be quite flexible. Use veggie broth if you want to keep it vegetarian. Parmesan cheese is quite yummy with this combo.