**It's All About Cheese**

Cheese is nutritious food made mostly from the milk of cows but also other mammals, including sheep, goats, buffalo, reindeer, camels and yaks. Around 4000 years ago people have started to breed animals and process their milk. That's when the cheese was born.

The first factory for the industrial production of cheese opened in Switzerland in 1815, but it was in the United States where large-scale production first found real success. Credit usually goes to Jesse Williams, a dairy farmer from Rome, New York, who in 1851 started making cheese in an assembly-line fashion using the milk from neighboring farms. Within decades hundreds of such dairy associations existed.

Hundreds of types of cheese are produced. Their styles, textures and flavors depend on the origin of the milk (including the animal's diet), whether they have been pasteurized, the butterfat content, the bacteria and mold, the processing, and aging. Herbs, spices, or wood smoke may be used as flavoring agents. The yellow to red color of many cheeses is from adding annatto.

For a few cheeses, the milk is curdled by adding acids such as vinegar or lemon juice. Most cheeses are acidified to a lesser degree by bacteria, which turn milk sugars into lactic acid, then the addition of rennet completes the curdling. Vegetarian alternatives to rennet are available; most are produced by fermentation of the fungus Mucor miehei, but others have been extracted from various species of the Cynara thistle family.

Cheese is valued for its portability, long life, and high content of fat, protein, calcium, and phosphorus. Cheese is more compact and has a longer shelf life than milk. Cheesemakers near a dairy region may benefit from fresher, lower-priced milk, and lower shipping costs. The long storage life of some cheese, especially if it is encased in a protective rind, allows selling when markets are favorable.

*How To Make Fromage Blanc*

"For any self-respecting foodie, making a batch of homemade cheese is definitely on the culinary "bucket list." Before you cash in your apron for good, you should experience the magic of watching a pot of milk turned into cheese. And if all this sounds kind of cheesy, so be it."

Ingredients:
1 quart fresh, local whole milk
1 cup active-culture buttermilk
2 tsp lemon juice or white vinegar, more if needed
3/4 tsp salt, or to taste

*Pork Chops w/Blue Cheese Gravy*

"This recipe makes the most delicious creamy gravy to serve over pork chops. It tastes like something from a fancy restaurant. Serve with sauteed mushrooms, if desired"

Ingredients

• 2 tablespoons butter
• 4 thick cut pork chops
• 1/2 teaspoon ground black pepper, or to taste
• 1/2 teaspoon garlic powder, or to taste
• 1 cup whipping cream
• 2 ounces blue cheese, crumbled

Directions

1. Melt butter in a large skillet, over medium heat. Season the pork chops with black pepper and garlic powder. Fry the chops in butter until no longer pink and the juices run clear, about 20 to 25 minutes. Turn occasionally to brown evenly.
2. Remove chops to a plate and keep warm. Stir the whipping cream into the skillet, loosening any bits of meat stuck to the bottom. Stir in blue cheese. Cook, stirring constantly until sauce thickens, about 5 minutes. Pour sauce over warm pork chops.   

*Steak Saltimbocca*
"Steak is pounded thin and rolled up with fresh sage, provolone cheese and prosciutto. This is a delicious recipe using inexpensive skirt steak. Saltimbocca literally translates to 'jump in the mouth' and the bold flavors in this recipe will do just that."

Ingredients

• 2 pounds beef skirt steak, trimmed of fat
• freshly ground black pepper to taste
• 6 ounces sliced aged provolone cheese
• 2 bunches fresh sage leaves
• 12 slices prosciutto
• 1/4 cup extra virgin olive oil

Directions

1. Preheat the oven to 350 degrees F (175 degrees C).
2. Cut the steak into approximately 4 ounce pieces, then pound each one to 1/4 inch thickness. Season with black pepper. On each piece of steak, lay one slice of provolone cheese, a few leaves of sage and 2 slices of prosciutto. Roll into pinwheels and secure with toothpicks.
3. Heat the oil in a large skillet over medium-high heat. Quickly brown the pinwheels on the outside. Transfer to a baking dish if your skillet is not oven-safe.
4. Bake for 7 minutes for medium rare, or 10 for medium. Let rest for 5 minutes before carving into thin pinwheels. Place the skillet back over medium-high heat, and add any remaining sage leaves. Fry until crispy and then use them to garnish steaks.

               

*Bruschetta w/Hummus*

"Slices of ciabatta bread toasted with Parmesan cheese are spread with hummus and topped with slices of tomato and crumbled feta cheese. Make the hummus the night before for the best flavor. "       

Ingredients

• 1 (14 ounce) can garbanzo beans, drained
• 3 tablespoons fresh lemon juice
• 1/4 teaspoon chopped fresh garlic
• 1/4 teaspoon ground cumin
• 2 teaspoons olive oil
• 1/4 cup butter, softened
• 12 slices ciabatta bread
• 1/4 cup grated Parmesan cheese
• 1 teaspoon paprika
• 24 slices roma (plum) tomatoes
• 1/2 cup crumbled feta cheese
• 1 teaspoon dried oregano
• 1 teaspoon garlic powder

Directions

1. For the hummus, place the drained garbanzos, lemon juice, garlic, cumin, and olive oil in a food processor. Process until blended, about 1 minute. Refrigerate overnight. Bring to room temperature before making the bruschetta.
2. Spread a teaspoon of butter on each slice of ciabatta; sprinkle with a teaspoon of Parmesan cheese. Place under broiler until slices are golden, about 3 minutes. Remove from oven and spread with a generous tablespoon of hummus. Sprinkle with a dusting of paprika.
3. To serve, top with tomato slices, feta cheese, and a sprinkle of the oregano and garlic powder.

        

*Lobster Mac & Cheese*

Ingredients

• Kosher salt
• Vegetable oil
• 1 pound cavatappi or elbow macaroni
• 1 quart milk
• 8 tablespoons (1 stick) unsalted butter, divided
• 1/2 cup all-purpose flour
• 12 ounces Gruyere cheese, grated (4 cups)
• 8 ounces extra-sharp Cheddar, grated (2 cups)
• 1/2 teaspoon freshly ground black pepper
• 1/2 teaspoon nutmeg
• 1 1/2 pounds cooked lobster meat
• 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)

Directions

Preheat the oven to 375 degrees F.

Drizzle oil into a large pot of boiling salted water. Add the pasta and cook according to the directions on the package, 6 to 8 minutes. Drain well.

Meanwhile, heat the milk in a small saucepan, but don't boil it. In a large pot, melt 6 tablespoons of butter and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. Still whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, the pepper, and nutmeg. Add the cooked macaroni and lobster and stir well. Place the mixture in 6 to 8 individual gratin dishes.

Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

*Crispy Smoked Mozzarella w/Honey & Figs*

Ingredients

• 6 sheets phyllo dough
• 6 ounces smoked mozzarella, cut into 6 equal pieces
• Vegetable oil, for frying
• 8 ounces dried figs, stemmed and quartered
• 3/4 cup honey, plus more for drizzling
• 3 teaspoons black sesame seeds

Directions

In a large pot, heat the vegetable oil over medium heat to 350 degrees F.

Place 1 sheet of phyllo on a dry work surface. Place one slice of cheese about 5 inches from the top of the narrow end of the sheet. Fold the top of the narrow end over the cheese, leaving 1 inch between the fold and the cheese. Next fold over 1 of the long sides then the other, again leaving 1-inch between the folds and the cheese. Then fold the cheese over, again leaving 1-inch between the fold and the cheese. Continue folding to make a package about 3 1/2 by 4-inches. Continue with the remaining pieces of cheese and phyllo.

Fry the phyllo and cheese packages, 2 or 3 at a time, in the oil until golden, about 2 minutes per side. Drain on a baking sheet lined with paper towels.

Meanwhile, heat the figs and honey in a small saucepan over low heat until the honey is warm. Set aside until the cheese packages have finished frying.

To serve, place 1 cheese package on a plate. Spoon some figs and drizzle some honey over the top of each cheese package. Sprinkle with black sesame seeds and serve immediately.

*German Cheddar & Beer Fondue*

Ingredients

• 1 sack, 10 ounces, 2 1/2 cups, shredded sharp Cheddar, available on dairy aisle
• 1/4 to 1/3 pound, 4 to 6 ounces, Gruyere, shredded
• 1 rounded tablespoon all-purpose flour
• 1 cup German lager beer
• 2 tablespoons spicy brown mustard
• A few drops hot sauce
• A few drops Worcestershire sauce

For Serving:

• 1 1/2 pounds cubed or thick sliced and browned wursts: knock, brat or brot,
• 1 package mini party franks (recommended: Boars Head)
• 1 head cauliflower, separated into florets
• 1 small jar mini Gherkin pickles, drained
• 1 small jar pickled onions, available on vegetable aisle
• 1 small, round loaf rye, pumpernickel or sour dough bread, cubed

Directions

Combine cheeses in a bowl with flour. Add beer to a small pot and bring up to a bubble over medium heat. Reduce the heat to simmer and add cheese in handfuls. Stir constantly, melting the cheese in batches. Stir in a figure-eight pattern with wooden spoon. When the cheese has been incorporated fully, stir in the mustard, hot sauce and Worcestershire sauce. Transfer fondue to warm fondue pot.

In a large skillet, bring 2-inches of water to a boil and blanch the cauliflower for 2 to 3 minutes, drain and arrange around the fondue pot.

In the same pan, bring the cooking water back to a boil and add the mini franks and sliced wursts. Cook, uncovered until all the liquid has evaporated. Add 1 tablespoon butter to the pan to crisp the casings. Pile wursts and dogs near fondue. Complete the dipping selections with dishes of pickles, onions and cubed bread.

*Pimento Cheese*

Ingredients

• 1 pound grated Cheddar
• 1/2 pound grated Pepper Jack
• 1 (4-ounce) can diced pimentos
• 1/3 teaspoon granulated garlic
• 1/3 teaspoons granulated onion
• About 1/2 teaspoon freshly ground black pepper
• Pinch cayenne
• About 1/2 tablespoon green pepper sauce
• 2/3 cup mayonnaise

Directions

In a medium bowl, mix all ingredients well and refrigerate for 30 minutes.

*Cottage Cheese Spinach Chicken*
"Cajun-seasoned chicken breast stuffed with a cottage cheese and spinach mixture, then baked in butter. Serve with tossed salad, if desired."

Ingredients

• 1 (10 ounce) package frozen chopped spinach, thawed
• 1/2 yellow onion, chopped
• 1 cup cottage cheese
• 4 skinless, boneless chicken breast halves
• 2 tablespoons Cajun-style seasoning
• 2 tablespoons melted butter

Directions

1. Preheat oven to 350 degrees F (175 degrees C).
2. Squeeze excess water out of thawed spinach; in a large bowl, mix spinach with onion and cottage cheese and set aside.
3. Season chicken breasts with Cajun-style seasoning, then place 1/4 of cheese/spinach mixture in the center of each breast and fold in half. Secure with toothpicks and place in a lightly greased 9x13 inch baking dish.
4. Drizzle with melted butter and bake at 350 degrees F (175 degrees C) for about 25 minutes, or until chicken is cooked through and juices run clear.               

*Crab & Swiss Omelete*
"A delicious omelet made with Dungeness crab, mushrooms, and Swiss cheese."

Ingredients

• 2 tablespoons butter
• 1/2 cup sliced fresh mushrooms
• 4 eggs, separated
• 2 tablespoons milk
• 1 cup cooked crabmeat
• 1 cup shredded Swiss cheese

Directions

1. Melt butter in a large nonstick skillet over medium-high heat. Stir in mushrooms, and cook until tender, about 5 minutes. Using a slotted spoon, transfer mushrooms to plate. Remove skillet from heat.
2. In a small bowl, beat egg yolks and milk to blend. In a separate bowl, beat egg whites with a dry beater until soft peaks form. Fold yolk mixture into whites.
3. Return skillet to medium-high heat. When butter sizzles, pour egg mixture into skillet. Sprinkle mushrooms and crab meat evenly over the top. Cook until omelet begins to set, about 3 minutes. Sprinkle with Swiss cheese. Using a large spatula, fold omelet over, forming semicircle. Cover skillet; cook until omelet puffs and is cooked through, about 3 minutes. Slide omelet onto large plate.               

*Potato & Jalapeno Gratin*
"Creamy potatoes au gratin are simply made with Gruyere cheese, heavy cream, and potatoes, plus a few jalapeno peppers just to jazz it up. It makes a nice side dish for a steak."                 

Ingredients

• 2 pounds russet potatoes, peeled and sliced 1/8 inch thick
• 2 cups shredded Gruyere cheese
• 3 jalapeno peppers, seeded and minced (wear gloves)
• 1 pinch salt and ground black pepper to taste
• 2 cups heavy whipping cream
• 1 tablespoon paprika

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Grease a 9x13-inch baking dish.
2. Spread 1/4 of the sliced potatoes into the bottom of the casserole dish, followed by 1/3 of Gruyere cheese, and about 2 tablespoons of minced jalapeno peppers. Sprinkle with salt and pepper. Repeat the layers 2 more times; top casserole with last 1/4 of the sliced potatoes. Pour the cream evenly over the casserole. Sprinkle top with paprika.
3. Bake in the preheated oven until the casserole has browned and the potatoes are tender, about 1 1/2 hours.