Cheese Reviews

Looking for some extra zest in your cheddar? The roasted garlic in the Garlic Chili Pepper Cheddar tames the red chili peppers “just a bit,” while still leaving a definite kick when blended into the cheddar cheese.

• Tillamook Cheese: Smoked Black Pepper White Cheddar Cheese – 8 oz.
• Tillamook Garlic White Cheddar Cheese – 8 oz
• Tillamook Cheese – Extra Sharp Cheddar Cheese 8oz.
• Tillamook Cheese – Pepper Jack Cheese 8oz.
• Tillamook – Extra Sharp White

I’ve had this cheese many times and it is always delicious. Just the right amount of spice and a mouth-watering flavor. You can’t help but want more.

Where to buy cheap prices? -Tillamook Cheese: Garlic Chili Pepper Cheddar Cheese – 8 oz.



*** Product Information and Prices Stored: Mar 12, 2010 23:45:10

La Serena cheese is a gourmet sheep’s milk cheese from southwestern Spain.It has a slightly salty taste, with a hint of light bitterness, and a very creamy inner consistency.

Where to buy cheap prices? -Torta La Serena Sheep Cheese, 14oz



*** Product Information and Prices Stored: Mar 12, 2010 13:15:31

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I was in my kitchen baking delicious heart-shaped scones. Being emotionally involved with food, I started looking at the hearts and it got me thinking. Can someone ever really die of a broken heart? My belief is yes, but in a different way than anyone else can ever think possible.

The thought was mostly spurred by a movie I was watching that afternoon. In the old movie “Camille” Greta Garbo goes against society and begins a relationship. When the relationship becomes too hard for her lover he calls it quits and she dies right when he returns. It is probably one of the saddest death scenes in movie history.

Did her broken heart kill her? Maybe, but it started in her mind. She wanted to die. She felt that she had lost absolutely everything she had and that it was now time to give up and move on to another place. It just goes to show how much emotions impact our realities.

If you think about one of the times you have felt the happiest in life, you’ll realize that was when you felt the healthiest. Showing the opposite example, if you think back to when you were having a bad time in life, you’ll find that was the time that you were feeling the very unhealthy. It’s all connected and that’s why I believe if someone has severe emotional trauma that it may lead to physical trauma.

So, yes someone can die of a broken heart, but we can prevent it too, by finding the good in a situation, being alive, and doing that which makes us happy.

To get some good whole-hearted positive emotions flowing, try this recipe (it’ll do the trick):

“Camille’s Heart Cheese Scones”*

Ingredients: ¼ tsp baking soda, 3 tbs fat free milk, 2 cups all-purpose flour, 3 oz cheddar cheese, 3 oz mozzarella cheese, ¼ cup vegetable oil, 1 tbs sugar, 1 tbs Splenda, 1 egg, ½ cup sour cream, 3 tsps baking powder, and 1 tsp salt.

1) Pre-heat oven to 425 degrees

2) In a bowl stir the flour, sugar, Splenda, baking powder, salt, and baking soda. Stir in the cheeses. In another bowl stir the egg, sour cream, oil, and milk. Make a well in the center of the dry mix; stir in the egg mixture just until moistened.

3) Turn dough onto a floured surface. Knead gently 10 to 12 times. Pat into 1/3 inch thickness. Cut with a floured heart-shaped cutter. Place 2 inches apart on a greased baking sheet. Bake for about 15 minutes (they should be golden brown). Remove from pan to wire rack. Serve warm.

4) Enjoy with as much loved ones as you dare.

*Base of recipe form Taste of Home and I molded it from there.

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If you have never seen or tasted a cheese curd you might not be anxious to put one in your mouth because “cheese curd” is kind of a strange name and doesn’t necessarily conjure up images of something tasty. But a cheese curd is very tasty. I think once you try one you’ll be eating a lot more of them!

I’m from Wisconsin and grew up eating cheese curds (and yes, lots of other cheese too). I thought everyone ate cheese curds and that you could buy them anywhere. When I grew up and started to travel outside of the state I learned in a hurry that a lot of things were different and that cheese curds were a specialty item only available in areas that produced cheese. That’s changed a little bit now. Cheese curds, along with a wide variety of other types of cheeses, are more readily available in all areas of the United States.

What are cheese curds? Most cheese curds (at least most of the ones made in Wisconsin) are a cheddar cheese product, but think baby cheddar cheese or newborn cheddar cheese. Cheddar cheese curds are what cheddar cheese is before it is pressed into a block and aged (cheddar cheese you see in your grocery store is aged at least 60 days and up to 10 years for the really sharp cheddar cheeses).

Cheese curds are a very fresh product and have the best flavor if they are eaten the same day they are made. But going to a cheese factory and purchasing cheese curds the same day they are made is not an option for many people.

Cheese curds are still very tasty a few days after they’re made, but after a week or so they start to lose their flavor very quickly. Although “fresh” cheese curds may be available at your local supermarket, it’s likely they are at least one to two weeks old by the time they reach the store’s dairy case. Don’t buy them from your supermarket or grocery store (unless you’re certain they really are fresh). Instead order directly from a cheese factory via the Internet or phone. Look for a place that ships the cheese curds the same day they are made (do an Internet search for “cheese curds” – there will be lots of choices of businesses that send cheese curds out the same day they make them). You’ll be glad you went to the trouble of ordering the freshest cheese curds possible.

Cheese curds are available in several flavors. Although the traditional yellow cheese curds are the most popular and most widely available, I’ve also seen and tried white cheddar cheese curds in addition to the following flavors: garlic, dill, jalapeno (they have a “kick” to them), Cajun (also have a “kick” to them), pesto, chipotle (these are spicy too), and paprika. Cheese curds have a smooth texture. Plain cheese curds have a mild salty flavor. They come in their natural shape and form which is small random chunks.

Although most cheese curds are made from cheddar cheese; colby, mozzarella, and monterey jack cheese curds are also available.

One fun thing about cheese curds is that they “squeak.” A fresh cheese curd will make a squeaky noise while you’re eating it. That’s one of the reasons why kids love to eat cheese curds (and many adults too).

Besides eating them fresh, another yummy way to eat a cheese curd is to deep-fry it (which, like deep frying a mushroom, turns a cheese curd into a not so healthy but really great tasting food). You can purchase special batter mixes made especially for cheese curds, but general purpose batter mixes like Golden Dipt All Purpose Batter Mix (made by McCormick) works fine. But my personal favorite type of batter for deep fried cheese curds is beer batter (have I mentioned I’m from Wisconsin?).

If you haven’t yet had the opportunity to try cheese curds, I hope you try them soon. I think you’ll be glad you did. Happy eating!

Classic tuscan pecorino cheese Pienza il Rossellino can have soft or medium-hard dough according to the ripening degree, with a straw yellow colour, thick with rare eye-like spots. The Rossellino di Pienza pecorino cheese has a peculiar and definite taste. It is produced by Pienza SOLP and it is excellent if served dressed with a bit of extra-virgin oil.

Where to buy cheap prices? -Rossellino Tuscan Cheese – 4 lb wheel



*** Product Information and Prices Stored: Mar 08, 2010 15:15:57

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I’m not sure I’ve ever met a child who did not like macaroni and cheese. As a mom, it’s a quick and easy lunch or dinner for the kids, but not a personal favorite to serve adults.

Here are several ideas to dress up plain old macaroni and cheese and turn it into a true family meal that even adults will enjoy.

Start from scratch. Home made macaroni and cheese beats the taste of a box and powdered cheese any time. Here’s a simple recipe to create your base of macaroni and cheese:

1 package macaroni

1 c. grated Colby Jack cheese

1 c. grated Cheddar cheese

Sprinkle of flour

Boil your macaroni shells until soft. Place in a 9 x 13 inch pan and sprinkle enough flour to lightly cover your shells. Add grated cheeses over top. Cover and bake in 350 degree oven for 1/2 hour. Uncover for the last 5 minutes of baking.

You can add just about anything to this base. You can add ground meat, or ground turkey. You can add cut up hot dogs for the kids. You can add shredded chicken, and of course you can add any veggies you like. To make it simple add the frozen vegetable mixture. There are carrots, peas and corn in the simple mixtures.

Want some crunch for your macaroni and cheese? Add some meat to the mac and cheese and then put the mixture into a taco shell. Top with some lettuce and tomato and you have a very interesting taco.

If you enjoy spicy foods, try adding some spicy sausage to your macaroni and cheese. You can also add half a package of the hot taco seasoning mix for a macaroni and cheese with a kick. You can also add a teaspoon full of hot sauce to the casserole.

Have you ever made a 7 layer dip? Try using hot macaroni and cheese as your base. Then add sliced olives, sliced onions and diced tomatoes on top. Grab some tortilla chips and start dipping.

Have fun with your mac and cheese. Add whatever you have in the refrigerator and create your own wonderful combinations.

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Ah, cheese fondue! The aroma of meltingly pungent cheese and wine – bubbling gently and ready for dippers of bread. It’s a romantic dinner for two, or a wonderful ice-breaker for a party or get-together. It’s the perfect meal to foster intimate conversation and create lasting memories of good times by all.

Lots of Pots

Cheese fondue can be used as a meal, or as an appetizer. The pots made for cheese fondue are of heavy, heat resistant earthenware or heavy metal. A controllable heat unit that maintains low, even heat is what keeps the cheese melted and slightly bubbly without burning the cheese or over heating it. You want the consistency to be smooth and sauce-like.

If you don’t have a fondue pot, you can also use a casserole dish or one of ceramic material – it must be heat resistant! Use it over a well-regulated alcohol, canned heat, or butane flame. You can also try it over an electric hot plate or candle warmer, although this is not recommended! Other types of fondue pots are the classic fondue bourguignonne pan, electric fondue pots and chafing dishes.

Control Your Heat!

If your heat source isn’t manageable, you will end up with cheese that cools too much and the result is a big glob of hardened cheese that becomes undunkable. If your heat source is too hot, the cheese ends up being stringy and starts to separate into a globby, gooky mess.

It’s not as hard as it seems. That’s why making a small investment into a real fondue pot is worth it. Your fondue pot usually comes packaged with the right style of forks, your controllable heat source and a pan that was made for this kind of cooking.

Okay, ready to try out a great cheese fondue recipe? Look no further! I have them all right here for you. Create your own memories. Make your guests smile. Treat your family to something entirely different than Hamburger Helper. You’ll be happy you did!

What you’ll need:

- 1 1/2 to 1 3/4 cup of buttermilk

- 1 lb. Swiss cheese (diced or shredded)

- 3 Tbsp flour

- 1/2 tsp dry mustard

- 1 clove of garlic (halved)

- Keilbasa sausage or other dippers*

- Asparagus Tips or other dippers*

- Fondue pot or equivalent

If you choose to use processed Swiss cheese, just be aware that it tends to thicken up more readily than natural cheese and normally needs to be thinned if it stands very long.

First, heat the buttermilk and garlic halves in a pot. Once the buttermilk is heated through, remove the garlic halves. Don’t bring to boiling point. Then combine the cheese, flour, and seasoned salt. Add to the hot liquid by small handfuls and stir until all the cheese is uniformly melted and blended.

Next, place the buttermilk cheese sauce mixture over a low flame (your canned heat or equivalent) to keep the cheese simmering gently – you don’t want it to boil! You might find you’ll need to add a little more of whatever liquid you have left to keep the cheese properly thinned and for a good dipping consistency.

This yummy recipe serves 5 or 6 as an appetizer and easily serves 2 for a meal. For a variation on the theme, try Swiss Cheese Dipping Sauce.

*Some other dipper ideas are small cubes of cooked ham and toast to dip into the melted cheese. Chill your tender asparagus spears and serve with the Keilbasa. Can also be served with cherry tomatoes and rye bread slices.

At the table dip your dippers into the cheese and use the rye bread to catch the drips from pot to plate. YUMMY!

Check out the histories of food, little tidbits of info, and some great recipes at http://www.easy-appetizer-recipes.com. You won’t be disappointed!

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You might not be obese, but you are very likely part of the 70% of people in the US who are overweight. This number is continuing to grow quickly, but with the help of a healthy weight loss platform you can learn many tricks to get rid of those cottage cheese thighs for good! Learn some of the following:

- A muscle that you can use to blast weight loss

- What to eat and when

- How to eat more and lose more

- The secrets of using water in your diet

- How to drop 14 lbs in 14 days

Drop the ridiculous fad diets that you have been trying. They don’t work. Have you ever heard of some of the following ridiculous diets?

- Cayenne pepper, syrup, and water for a week!

- Ridiculous boxed meals that limit your choices!

- Atkins or ‘all meat’ diets!

These kinds of dieting fads might be all the rage right now, but they are not the types of programs that promote healthy weight loss. To get rid of cottage cheese thighs now, and keep them gone forever, people need to work hard and utilize a good, solid, healthy weight loss system.

A lot of different people throughout the world have had success with one particular program – Strip That Fat. Check out some of their comments here:

“It has only been a few weeks but I have been able to lose some weight already and actually keep it off. I have been on countless amounts of meds and tried numerous types of diets, but nothing has helped me as much as the program at Strip That Fat has. You’ve changed my life!!” – Lisa, Manchester, UK

“We almost forgot to send you a note about our success we have had with your program. I say WE because our whole family has taken part in the Strip That Fat diet program. We each created our own diet plans and have stuck to our guns. Our family (2 kids, 2 parents) has lost a combined weight of over 60 pounds in just over 5 weeks. Thanks a million!” – The Grates Family, Arizona, USA

“STF is the bomb. I can’t believe I have spent $1000’s on diet schemes over the years. I will never have to spend a dime on crap again now that I have your program.” – Jacob, California, USA

Get rid of your cottage cheese thighs by learning how to lose weight in a healthy way.

You can burn more calories to get rid of cottage cheese thighs!

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Havarti is semi-soft Danish cow’s milk cheese named after the experimental farm where it was first made in the 1800s. Havarti has a buttery aroma and can be somewhat sharp in the stronger varieties. The taste is also buttery, and from somewhat sweet to very sweet, and it is slightly acidic. It is typically aged about three months, though when it is older it gets more salty and has a hazelnut flavor. When left at room temperature, the cheese tends to soften quickly. Flavored variants of Havarti include: cranberry, caraway, dill, peppered, jalapeno and garlic.

Havarti is a popular match with Chardonnay, Sauvignon Blanc, or light-bodied Pinot Noir wine. Great food accompaniments are: smoked turkey, figs, raisins, walnuts, whole grain breads, pears and apples.

Nutrition: 1 slice of Havarti equals 1 oz., Calories: 120, Protein: 6.0 g, Carbohydrates: 0.0 g, Total Fat: 11.0 g, Fiber: 0.0 g, Calcium: 150 mg.

Recipes:

Havarti-Feta Cheese Ball

8 ounces cream cheese, softened

1/2 cup shredded Havarti cheese

1/3 cup crumbled feta cheese

1 tablespoon marsala wine

3/4 teaspoon chopped fresh oregano (1/4 tsp dry)

2 tablespoons finely chopped fresh parsley

2 medium green onions, finely chopped

2 tablespoons finely chopped red bell peppers

crackers for serving

Beat cheeses, wine, oregano and green onion in medium bowl with electric mixer on low speed until blended. Beat on medium speed, scraping bowl frequently, until fluffy. Cover and refrigerate about 2 hours or until firm enough to shape. Shape cheese mixture into a ball; roll in parsley and bell pepper. Serve with crackers. Makes 1 and 3/4 cups. Can freeze up to 2 months wrapped tightly in plastic wrap. To serve from freezer, unwrap cheese ball and let stand at room temp to thaw, or thaw loosely wrapped in refrigerator at least 8 hours. Refrigerate tightly covered up to 1 week.

Greek Baked Havarti Chicken

*Baked chicken breasts marinated in Italian dressing and Greek seasoning, topped with Havarti cheese, green chili pepper, and sautéed mushrooms. Pairs beautifully with long grain rice and steamed vegetables.

INGREDIENTS

o 4 boneless, skinless chicken breast halves

o 1 (8 ounce) package sliced fresh mushrooms

o 2 (4 ounce) cans whole green chili peppers, drained and sliced lengthwise

o 4 ounces sliced Havarti cheese

o Greek Dressing

o Greek Seasoning

o 1 tablespoon butter

o ½ teaspoon dill

o 1 tablespoon white cooking wine

o 1 tablespoon Worcestershire sauce

o ½ teaspoon fresh, chopped, garlic

o salt

Directions

1. Preheat oven to 400 degrees F (200 degrees C).

2. Marinate chicken in Italian Dressing and Greek Seasoning, if using, for a minimum of 30 minutes.

3. Place chicken in a 9 x 13 inch baking dish. Sprinkle top with additional Greek seasoning, if desired, and bake in preheated oven for approximately 25 minutes, or until no longer pink in center and juices run clear.

4. Shortly before chicken is done, melt butter in a skillet over medium-high heat until bubbling. Pour in wine, Worcestershire sauce, garlic, salt and dill, and bring to a boil. Stir in mushrooms. Reduce to a simmer, cover, and cook until mushrooms are tender, about 3 to 5 minutes. Adjust seasoning with salt as needed.

5. Remove chicken from the oven. Lay green chili slices on top of each breast, then top each chili with a slice of cheese. Return to the oven until cheese has melted.

6. Remove chicken from the oven, top with mushrooms and their pan juices, and serve.

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I don’t know about you, but I love eating out at restaurants. The problem is that my budget doesn’t always support it since even a simple meal out at a restaurant can cost an arm and a leg. The good news is that rather than having to miss out on your favorite meals because you are on a limited budget you can use a “copycat recipe” to make your favorite restaurant dishes at home.

These recipes are reverse engineered to make a dish that tastes just like that one you have at the restaurant. The difference is that instead of having to pay the huge price tag for a restaurant meal, you just pick up the ingredients at the grocery store and make it yourself for a fraction of the cost. Not only that, but by making it yourself you get leftovers, too, which is always a good thing!

As an example, here’s a copycat recipe that I have for Applebee’s Cheese Chicken Tortilla Soup.

2 tsp. minced fresh garlic

1 cup chopped yellow onion

2 Tbsp. vegetable oil

4 Cups chicken stock

1/4 cup green pepper, chopped

1 can tomato puree (15 oz.)

1 Tbsp. finely minced jalapeño pepper (optional)

1 tsp. sugar

1/2 tsp. hot sauce (optional)

1 tsp. chili powder (optional)

1 tsp. Worcestershire sauce

1/2 tsp. salt

1/4 tsp. pepper

4 Tbsp. flour

1/2 Cup water

1 lb. cooked chicken, cubed or pulled

1 Cup cream

1/4 Cup non-fat sour cream

8 oz. processed cheese, 1-inch cubes

10 (6-inch) colored or yellow corn tortillas, 1/4-inch strips, fried

Roughly chopped Fresh cilantro (optional)

Sauté oil, garlic and onions in large pan until soft. Add the vegetable oil, chicken stock, green pepper, tomato puree, jalapeño pepper, salt, pepper, sugar, chili powder, Worcestershire sauce and hot sauce. Bring to low boil, then reduce heat and simmer 20 minutes. Cut tortillas into 1/4-inch strips and fry in oil or spray with oil and bake at 400ºF (while soup is cooking). Sprinkle with salt if desired. Thoroughly mix flour and water, then whisk into soup. Bring to a low boil, then simmer 5 minutes. Add chicken and simmer 5 minutes. Stir in sour cream and cheese (to taste). The soup should be served at 165ºF. After serving soup, pile tortilla strips into a “haystack” shape on top of the soup. Optional: garnish with freshly chopped cilantro. Makes 6-8 servings

This recipe is delicious and is really great for cold winter nights since soup is always a warm, filling meal. One of the great things about this recipe is that it makes enough to feed an entire family and is pretty cheap to make. Even if you just have one or two people to feed the leftovers can be easily stored and feed you for a few days. It’s a great way to get restaurant-style soup on an eat at home budget.