Group Forums >> WINE AND CHEESE >> Dinner Ideas?
Dinner Ideas?
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Posted 8 months ago I have some empty cupboards and full bottles. How does one make cheese a meal? Very curious. |
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| Posted 8 months ago Cheese soup perhaps? Or some crusty bread to go alongside. |
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| Posted 8 months ago
DONNA FAYE DAWKINS |
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| Posted 8 months ago I could give you a 5 course menu at least, based ONLY on cheese. Im very good at doing menus like that. You just have to look at the flavor profile of the cheese you want to use, and design dishes around them. add proteins where needed, accompianments, etc. and dessert cheese souffle, YUM!!!! Id suggest getting the book called "The Flavor Bible" it will give you LOADS of info on designing cheese as a meal. |
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| Posted 8 months ago Fondue!!! |
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| Posted 8 months ago Carrielyn23 says ...
well that would be the appetizer silly!!! :) i bed if you gave me a certain type of cheese, other then blue(since i dont like it) or family(ie goat milk) i could come up with a 5 course meal for it. Iron Chef Style!! |
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| Posted 8 months ago Fondue could be the entire meal ;) How about....Robiola - any: duo latte, castagna, rochetta, etc. Can you come up with an entire meal for just that cheese? |
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| Posted 8 months ago The best way to experience "one" cheese is to cook it in every possible way you can. If you take brie...you can bake it. But what about fry it, sear it, liquify, freeze dry, ravioli "like caviar", string it. There are a million different ways you can cook nowadays so take one ingredient and focus on the texture/taste rather than a wide range of different ingredients that pair with it. Not to mention the wine! |
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| Posted 8 months ago raclette with vegetable ash or just a plain raclette..is it cooked?..they love it..I am so busy but I need to research this one..fondue and appenzeller..but that's another story..I prepare samples everyday DONNA FAYE DAWKINS |
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| Posted 8 months ago French Onion Soup? Granted Gruyere isn't the only ingredient, but is it so wrong to consider it the BEST part of it. (Don't get me wrong, I peel for onions). Cheddar is totally versatile too. While growing up, my younger brother would eat it by the block, amazingly he was quite fit. Do I hear new diet fad? Many farmers' markets have local cheese, and the cheesy folk who work it know the ins and outs of their cheeses. |
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| Posted 8 months ago
DONNA FAYE DAWKINS |
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| Posted 8 months ago well if we are taking about french onion soup, id go with emmental personal. but any good swiss cheese will do. and if your going to talk about smoked cheese, ANY smoked cheese, wait let me take taht back, ANYTHING smoked is awesome, PERIOD!!! |
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| Posted 8 months ago
DONNA FAYE DAWKINS |
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570 posts back to top |
| Posted 8 months ago
DONNA FAYE DAWKINS |
brie cheese with caramel and raisins is my newest recipe..as simple as it is, it took me months to develop..ricotta cheeses in lasagna..feta cheeses..I KNOW CHEESES
le gruyere..its for cooking..alot of gruyere is purchased..nothing I would crave for..applewood smoked cheddar is good..
EMMENTALER is a giant seller..its has to be extremely good cheese..smoked gouda is very good seller too..smoked cheddar also..I WAS TOO STUFFED TO LOOK AT THE WINE CHOICES TODAY AT WORK..I WILL GET THE NAMES TOMORROW..
hot gruyure spinach dip..served with breadsticks..wine: cabernet sauvignon
