Recipe: Cheese Dishes (collection)

Cheese Dishes:

Cheddar Cheese Fondue:

1 loaf French baguette
1 clove garlic, peeled
1 (750 ml) bottle dry white wine (Swiss Fondant works best)
1 pound Dietz & Watson Premium C-Sharp NY State Creamy Cheddar, finely shredded
2 tbls. cornstarch
1/4 cup Kirschwasser (cherry brandy)

Slice the baguette into 1-inch cubes, being sure that each cube has a bit of crust on it so that it won't fall off the skewer into the fondue pot. Rub the inside of the fondue pot with the garlic clove, then discard the garlic.

Place the fondue pot on the stove and pour in the entire bottle of wine. Heat over low heat just until little wisps of steam start to rise from the wine. Gently stir in the shredded cheese one-third at a time, stirring until the cheese is completely incorporated after each addition.

Continue to heat until the cheese breaks, or separates. In a small mixing bowl, whisk together the cornstarch and Kirschwasser to make a slurry. Add the slurry to the pot, stirring to incorporate. Once the cheese has thickened enough to coat the back of a spoon, and has a shiny, smooth texture, remove the pot from the stove and serve with the bread cubes.

Serves 8
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Alsatian Cheese Salad:

4 large red bell peppers
1 1/2 pounds Dietz & Watson Provolone, sliced into ling strips
1 red onion, finely diced
1/2 cup red wine vinegar
2 tbls. Dietz & Watson Champagne Dill Mustard
1/2 cup olive oil
Salt and freshly ground white pepper to taste
Pinch of paprika
1/2 bunch fresh chives, chopped, for garnish

Slice the peppers in half horizontally. Clean out the bottom halves to make a bowl for the salad. Slice the top halves into a fine julienne to use in the salad. Slice the provolone into very thin 2-inch-long strips and place in a mixing bowl. Toss in the red pepper and onion. In a separate bowl, whisk together the vinegar and mustard, then slowly whisk in the olive oil to make an emulsion.

Add the dressing to the cheese and gently toss to coat. Season with salt and freshly ground white pepper to taste. Divide the cheese salad among the pepper bowls and garnish with the paprika and chives.

Serves 4
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Buffalo Cheese & Pepper Turnover:

2 tbls. unsalted butter
1/2 cup finely chopped yellow onion
1/2 cup finely chopped green bell pepper
1/2 cup finely chopped red bell pepper
1/2 cup finely chopped yellow bell pepper
2 cups finely grated Dietz & Watson NY State Cheddar with Buffalo Wing Hot Sauce
1/4 cup plain bread crumbs
1 pound puff pastry
All-purpose flour, as needed
2 eggs, beaten together with 1 tbls. water, for egg wash Non-stick cooking spray

Preheat oven to 350 F. Melt the butter in a saut pan over medium heat, add the onions and cook just until translucent. Add the peppers and cook until the liquid has been released and evaporated.

Remove from heat and set aside to cool completely. In a mixing bowl, combine the cheese, bread crumbs and cooled onions & peppers. Cover and refrigerate until ready to use.

Sprinkle a bit of flour on a flat work surface and roll out the puff pastry dough to 1/8-inch thick. Using a 2-inch cutter, cut out 20 round pieces of puff pastry. Place 2 tablespoons of the cheese and pepper filling in the center of the puff pastry round.

Using a pastry brush, brush the edges with the egg wash. Fold one side over and press down to seal the edges. Using a fork, prick small holes in the top to allow the steam to escape. Repeat until all of the pastry rounds and all of the filling are used.

Line baking sheet with parchment paper and spray with non-stick cooking spray. Place the turnovers on the baking sheet and brush the top of each turnover with the egg wash. Bake for 15 minutes, or until golden brown. Serve immediately.

Chef's Note: This recipe is a great way to use up cheese left over from holiday parties. Simply substitute 2 cups of any combination of grated cheese for the NY State Cheddar with Buffalo Wing Hot Sauce used here.

Serves 8-10
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Italian Sausage & Baby Swiss Turnover:

1 pound Dietz & Watson Pepper & Onion Italian Sausage (large roll, not individuals in casing)
2 cups finely grated Dietz & Watson Baby Swiss
1/4 cup plain bread crumbs
1 pound puff pastry
All-purpose flour as needed
2 eggs, beaten together with 1 tbls. water, for egg wash
Non-stick cooking spray

Preheat the oven to 350 F. In a saut pan over medium heat, cook the sausage until browned, breaking the sausage up into small bits with a wooden spoon. When cooked completely, remove from heat and drain on paper towels.

Allow to cool completely. In a mixing bowl, combine the sausage, cheese and bread crumbs. Cover and refrigerate until ready to use. Sprinkle a bit of flour on a flat work surface and roll out the puff pastry dough to 1/8-inch thick.

Using a 2-inch cutter, cut out 20 round pieces of puff pastry. Place 2 tablespoons of the sausage and cheese filling in the center of the puff pastry round. Using a pastry brush, brush the edges with the egg wash. Fold one side over and press down to seal the edges.

Using a fork, prick small holes into the top to allow the steam to escape. Repeat until all of the puff pastry rounds and all of the filling are used. Line a baking sheet with parchment paper and spray with non-stick cooking spray. Place the turnovers on the baking sheet and brush the top of each turnover with the egg wash. Bake for 15 minutes, or until golden brown. Serve immediately.

Chef's Note: This recipe is a great way to use up sausage and cheese left over from holiday parties. Simply substitute 1 pound finely chopped cooked sausage and 2 cups of any combination grated cheese for the Pepper & Onion Italian Sausage and Baby Swiss used here.

Source for all the Cheese collection of recipes: Chef Walter Staib, City Tavern Restaurant