Archives For cheese

winewednesday240Wine and cheese goes together like hat and glove.
But which grape goes better to which cheese?
I give you a small selection here on Wine Wednesday.

Chardonnay : Brie, Camembert, goat cheese, Gouda, Gruyere, Parmesan, Provolone.

Gewürztraminer : Boursin, Camembert, Chevre, Muenster, Swiss, Wensleydale.

Shiraz/Syrah : Cheddar, Edam, Gouda, Parmesan.

Pinot Gris : aged Cheddar, Asiago, Edam, goat cheese, Gouda, Mozarella, Muenster, and even Ricotta for a unique combo.

Wine and Cheese Pairing


28 January, 2013 — 1 Comment


Legend has it that Raclette was invented by a Valaisian by the name of Léon. One cold day, he simply heated up a piece of cheese on the fire instead of eating it cold. This is how the typical Valaisian meal came about – a meal has been causing sensation well beyond the canton’s borders ever since – or to be precise, ever since the Middle Ages.
Raclette comes from the French verb racler, to scrape.

What you need:

* Raclette cheese in slices or 1 large wedge raclette (about 1 pound)
* 1 dozen cooked small new potatoes, unpeeled
* Assorted pickled garnishes: cornichons, pickled onions, caper berries
* If you like you could also serve mushrooms, sliced onion and ham.
* Pepper & Paprika

What you do:

Wash the potatoes and boil them in their skin until cooked.
Place the potatoes, cheese and all side dishes on the table.
Place a slice of cheese into raclette dish and place under the grill to melt.
When the cheese has melted scrape onto potatoes.
Grind fresh pepper on top and enjoy with baguette.
Enjoy with a light white wine.



This dish is usually referred to as the Swiss version of mac`n cheese.
I like it sprinkled with a lot of fried onion and the apple sauce separate.
You`ll find there are a lot of varieties in this dish when served in restaurants, Berghütte, Chalets or in the cafeteria at the ski resort.
One thing the most likely have in common is that they will never taste as good as the one you make at home. It´s easy and tasty – try it!

This recipe serves 4.

What you need:

* 4 big waxy potaoes
* 350 g macaroni
* 200 g cheese (like mild Tilsitter)
* 1.5 dl single cream
* Nutmeg
* Salt & Pepper
* 2 onions
* Apple sauce

What you do:

Heat oven to 200° C (See conversion table for F or Gas mark)
Peel and cut the potatoes into medium squares and boil in hot water for about three minutes.
Add the macaroni to the boiling water and cook for as long as the interactions on the package says.
Pour the water out and replace with the cream, add half of the cheese and season to taste with nutmeg, salt and pepper.
Don`t let it cook long, just blend it all well without smashing up the potatoes too bad.
Place the mix in a casserole (ovenware) topping it of with the remaining cheese.
Have it bake in the preheated oven for about 15 minutes or till cheese on top is golden and a little crisp.

The onions serve as tasty decoration.
Slice onions in thin rings and fry in a little oil. Have it go golden and crispy and sprinkle a little salt over before serving on top of the älplermagronen.

Apple sauce
* 8 apples
* 1 cup of water
* 3 tablespoons coats brown sugar
* 1 cinnamon stick
* 1 lemon, juice and peel
* Pinch of salt
* Fresh nutmeg, to taste

Peel and cut the apples in cubes. Boil apple with water, cinnamon, sugar, lemon juice and peel in a covered saucepan at low heat until soft. About 20 minutes. Throw out lemon peel and cinnamon stick. Puree. Cool the applesauce before serving either on top of the älplermagronen or in a separate bowl.


Beer Fondue

14 January, 2013 — 3 Comments


Why not try something new?
I was turned on to this recipe from a good friend and urge you to try it too.

What you need:

* 4 cloves of garlic, cut in halves
* 2 dl lager beer
* 2 dl dark beer
* 300 gr. Greyerzer grated cheese
* 300 gr. Chester cheese
* 200 gr. Freiburger Vacherin
* 2 – 3 Teaspoon cornstarch
* 0.5 dl Kirsch
* 600 – 900 gr. pretzels, depending on size
* Season with pepper, nutmeg and maybe a little cayenne

What you do:

Rub the fondue pot well with the garlic.
Add the beer and cheese together in the pot and bring to a boil, stirring constantly, and simmer until the cheese is dissolved into the beer.
Mix the Kirsch with the cornstarch and add to the cheese+beer mix, stirring constantly until the fondue “smooth”.
Season to taste and serve immediately.

Break the pretzels into bite sizes and with a fondue fork dip into the pot.

Tip: If you like you can add chopped scallions to the cheese mix.



You can`t make an omelette without breaking an egg.

For breakfast or a light supper this omelette is perfect. Use what ever vegetables you like or happen to have in the fridge.
Great for leftover greens and cheese just waiting to be used.

This recipe serves 2.

What you need:

* 4 eggs,  separated
* I small red onion
* 1 green pepperbell
* 1 carrot, thinly sliced wheels
* 4 mushrooms, sliced
* 1 cup grated tasty cheese
* 1 tbsp. sour cream
* Fresh herbs like parsley, basil, oregano, sage

What you do:

Heat a little neutral oil in a frying pan.
Sauté the onions for a few minutes and add the sliced mushrooms, carrots and bell pepper.  Let the vegetables simmer to remove some of the water from the mushrooms. In the mean time, whisk the egg whites until soft foam.
In a separate bowl add a pinch of salt and a pinch of pepper to the egg yolks and stir.
Add the spoon full of sour cream to the egg yolks and mix well.
Gently stir the egg yolk mix and the egg whites together.
Heat up a little butter in a larger frying pan.
Cook the egg mix in this separate pan until lightly browned underneath.
Turn the omelette over. Sprinkle with cheese and top with warm vegetables and freshly chopped herbs.