Saturday, September 19, 2009

Creamy Cheddar Cheese Sauce

Ingredients - to make 2 cups sauce:
3 tablespoons butter
3 tablespoons flour
1/2 teaspoon salt
ground black pepper to taste
1/2 cup heavy cream
1 cup whole milk
1 cup Cheddar cheese, grated

In a large saucepan, melt butter; remove from heat.
Stir in flour, salt and pepper. Slowly add heavy cream and whole milk, constantly stirring.
Cook over low heat, while continuing to stir.
When mixture is completely blended, add cheese.
Sauce is ready when mixture thickens and is smooth.
Serve with pasta, cooked cubed potatoes or vegetables.

Monday, September 14, 2009

It's Cheddar Season Once Again

Autumn is Cheddar Season

Everyone loves the taste of Cheddar cheese, be it mild, sharp or extra sharp. This type of cow's milk cheese is normally aged for 12 months or more. Sometimes white, sometimes yellow if color has been added.

Cheddar cheese is the perfect appetizer to serve your guests. Arrange on a cheese board, mild, sharp and extra sharp Cheddar (white and yellow), assorted crackers, and a selection of apple and grape varieties.

Pair this cheese with Champagne or a red Zinfandel wine.

Sunday, September 13, 2009

Roquefort Cheese Spread

First things first; cheeses should be served at a temperature of around 70 degrees F. If your cheese has been refrigerated, remove and let set at room temperature for 3 or 4 hours before serving.

Roquefort Cheese Spread

This is a nice cheese spread for toasted crackers or pumperknickel bread. All ingredients should be at room temperature before mixing

2 parts Roquefort cheese
1 part sweet butter
Add enough:
0f your favorite brandy to make a spreadable soft paste. Roll in toasted bread crumbs or nuts.