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5 Mouthwatering Cheese Recipes That You Must Try

5 Mouthwatering Cheese Recipes That You Must Try

Now and then it feels that something needs to change. But before you look to make any big changes, sometimes you just need a new mouthwatering cheese recipe to make everything amazing again! This is the power of cheese and we must respect it.

So, here are 5 mouthwatering cheese recipes that are loved by everyone here at Fromaggio. (...And you KNOW we really love cheese...) So, go get your ingredients and start practicing these mouthwatering recipes. Your going to want to know how to make them well when you receive your Fromaggio.


5 Delicious Cheese Recipes to Make at Home

    1) Grana Padano Cauliflower Florets with Parsley Dip

    All cheese lovers are hugely thankful for Italy and its simple, yet delicious cheese recipes. On that note, look at what we have here: cheesy cauliflower florets served with a punchy parsley and anchovy sauce. Serve as a starter or part of an antipasti platter. Bon appetit!

    Cheese used: Grana Padano

    Ingredients for Grana Padano cauliflower florets & parsley dip:

    Grana Padano cauliflower florets:

    • 1.5kg cauliflower florets
    • 2 tbsp of extra virgin olive oil
    • 50g of breadcrumbs
    • 50g of freshly grated Grana Padano
    • 1 grated garlic clove
    • Freshly ground black pepper
    • Sea salt

    Parsley dip:

    • 50g of flat-leaf parsley, leaves picked
    • 2 anchovy fillets
    • 1 small garlic clove, grated
    • 50g of stale bread, crusts removed
    • 5 capers, drained
    • 150ml of extra virgin olive oil, plus more as needed
    • 1 tbsp of white wine vinegar

    Cook time: 40 minutes

    Serves: 4

    How to make:

    1. For the parsley dip. Place all ingredients in a food processor and blend at medium speed until you have a luxurious, creamy dip. Add a touch of oil if you haven’t got the texture you desire. Scoop the dip into a bowl and keep chilled while you bake the cauliflower florets.
    2. Preheat your oven to 220C/gas mark 7. Then, line a baking sheet with parchment and set aside.
    3. Using a large bowl, toss the cauliflower florets with the oil plus a pinch of salt and black pepper until they are evenly dressed.
    4. Mix the breadcrumbs in a smaller bowl with the grated Grana Padano and garlic. Add this mix to the cauliflowers and stir until fully coated.
    5. On a prepared baking sheet, scatter the cauliflower florets. Place on the middle shelf of your oven and bake for 15 minutes. Stir and bake for a further 10 minutes. Remove from the oven and allow to cool slightly, then transfer to a serving platter alongside the parsley dip.

    2) Pickled Pineapple & Sriracha Grilled Cheese

    Sriracha seems to be the trendiest food on the planet right now… as for cheese? That’s a trendy mainstay, too. Why not mix them with pickled pineapple and created the ultimate grilled cheese sandwich!

    Cheese used: Cheddar

    Ingredients for pickled pineapple & sriracha grilled cheese

    For grilled cheese:

    • ½ pineapple with flesh cut into small cubes
    • 2 thick slices of sourdough bread
    • 1 tbsp of mayonnaise
    • 1 tbsp of unsalted butter
    • 2 tsp of rapeseed oil
    • 85g cheddar sliced
    • 1 finely sliced spring onion
    • Sriracha chili sauce

    For the pineapple pickle:

    • 100ml white wine vinegar
    • 40g golden caster sugar
    • ½ tsp coriander seeds
    • ½ tsp mustard seeds
    • ½ tsp black peppercorns
    • 1 star anise
    • 1 bay leaf

    Cook time: 15 mins

    Serves: 1

    How to make:

    1. Boil all the pineapple pickle ingredients in 100ml water. Add the pineapple chunks and toss them in the pickle. Allow to cool and then transfer to a bowl, cover with cling film and leave in the fridge to marinate for 30 mins.
    2. Spread the sourdough slices with mayonnaise on one side. Put half the butter and the rapeseed oil in a frying pan over medium heat. Once the butter has melted, put one slice of bread in the pan with the mayo-side down, and top with a slice of cheddar – some spring onion and pickled pineapple, and more cheese and sriracha, to taste. Top with the other piece of bread with the mayo-side up.
    3. Cook for roughly 3 mins. Turn the sandwich over and add the rest of the butter. Cook until crisp and golden on that side, and so the cheddar is melting. Slice in half and serve immediately.

    3) Cheese and Pesto Eggplant

    Enjoy the beautiful and mysterious eggplant laced with parmesan cheese, baked in pesto with olives. Easy, cheesy, and elegant — made from scratch in just 30 minutes.

    Cheese used:  Parmesan or cheddar cheese (or both!)

    Ingredients for cheese and pesto eggplant:

    • 1 medium-sized eggplant, cut into thin slices and lightly salted
    • 1 small bowl parmesan or cheddar cheese (You can mix both), grated
    • 2 eggs, whisked
    • 2 tsp olive oil
    • 1 medium bowl of pesto sauce
    • 10-13 sliced olives

    For the pesto sauce:

    • 1 big tbsp pine nuts
    • 1/2 tsp garlic paste
    • 1/2 cup olive oil
    • 2 1/2 cups fresh basil leaves
    • Salt and pepper
    • 2 tbsp 1 medium-sized eggplant, cut into thin slices and lightly salted
    • 1 small bowl parmesan or cheddar cheese (or both), grated
    • 2 eggs, whisked
    • 2 tsp olive oil
    • 1/2 cup olive oil
    • 1 medium bowl of pesto sauce
    • 10-13 sliced olives
    • For the pesto sauce:
    • 1 big tbsp pine nuts
    • 1/2 tsp garlic paste
    • 2 1/2 cups fresh basil leaves
    • Salt and pepper
    • 2 tbs parmesan cheese
    • 1 big tbsp butter

    Cook time: 30 mins

    Serves: 4

    How to make cheese and pesto eggplant:

    1. Cut your eggplant rounds into triangles or keep whole.
    2. Dip each eggplant in egg wash, then press on to the cheese — only on one side.
    3. Heat the olive oil and lightly place each eggplant with cheese until slightly brown.
    4. Now layer your eggplant in a casserole and top with pesto. Sprinkle the thinly sliced olives on top. You can make a few layers, one on top of each other.
    5. Bake in the oven until the pesto is warm.
    6. Serve and enjoy!

    For the pesto sauce:

    1. Blend all ingredients in the given order.
    2. Start with pine nuts and garlic and then add basil and olive oil. Blend. Add pepper and salt. Lastly, add butter and parmesan to give a final blend.


    4) Korean Chilli-Cheese Fries

    French fries AND cheese? What’s not to like. Mix two common favorites with a Korean twist to serve this Fromaggio winner next time you have friends or family over for dinner.

    Cheese used: Cheddar

    How long is cheddar good for?  Usually, 2-4 months when stored in the fridge after made/opened.

    Ingredients:

    • Frozen oven french fries 600g
    • Parmesan 50g, finely grated
    • Mature cheddar 50g, finely grated
    • Gochujang 85g
    • Mayonnaise 125g
    • Rice vinegar 2 tsp
    • Spring onions 2 large, finely sliced on the diagonal
    • Coriander ½ a small bunch, chopped
    • Garlic salt 1 tsp
    • Toasted sesame seeds 2 tbsp
    • Korean red pepper flakes 1 tbsp (optional)

    Cook time: 35 mins

    Serves: 4

    1. Heat your oven to 220C/fan 200C/gas 7.
    2. Place the fries on a large baking tray.
    3. Bake for 15 minutes, then toss the fries with a fish slice or spatula, sprinkle over the grated cheeses and garlic salt,
    4. Bake for another 10-12 minutes or until golden and crisp if you prefer them well done.
    5. While they’re baking, mix the mayonnaise, gochujang and vinegar.
    6. And finally, drizzle the gochujang mayo all over the hot fries using a spoon, alternating with sprinkles of spring onions, coriander, sesame seeds and pepper flakes, if you are using them. Finish with a final drizzle of the spicy mayo. Serve and enjoy!


    5) Cheesy Sausage, Broccoli, and Quinoa Casserole

    Swap plain ol’ white rice for the fresh, funky and nutritionally filling quinoa! If you want to add some extra punch to the quinoa — toast it (it makes a big difference.)

    How do you roast quinoa? Here’s how: After the quinoa has been rinsed and drained, heat a saucepan over medium-high heat and add the quinoa. Toast and stir until the grains begin to smell fragrant. Add the water and cook as normal.

    Cheese used: Cheddar

    Ingredients:

    • 2 1/2 cups water
    • 2 cups uncooked quinoa, rinsed and drained
    • 1 1/2 tablespoons olive oil, divided
    • 1/2 cup chopped yellow onion
    • 1/2 cup chopped carrot
    • 4 (4-oz.) links sweet chicken Italian sausage, casings removed
    • 1/4 cup all-purpose flour
    • 2 garlic cloves, finely chopped
    • 2 cups unsalted chicken stock (such as Swanson)
    • 6 cups chopped fresh broccoli florets
    • 1 tablespoon chopped fresh thyme, divided
    • 1/2 teaspoon kosher salt, divided
    • 2 tablespoons unsalted butter
    • 1/2 teaspoon freshly ground black pepper, divided
    • 1/4 teaspoon crushed red pepper
    • 2 cups whole milk
    • Cooking spray
    • 1/2 cup whole-wheat panko (Japanese breadcrumbs)
    • 4 ounces cheddar cheese, shredded (about 1 cup)

    Cook time: 30 mins

    Total cook time: 50 minutes

    Serves: 12

    How to make:

    1. Preheat your oven to 400°F.
    2. Bring 2 1/2 cups water and quinoa to boil in a saucepan. Reduce heat, cover and simmer for 12-14 minutes or until liquid is fully absorbed. Remove pan from heat and leave for 5 minutes.
    3. Heat oven to a medium-high setting. Add 1 tablespoon oil to the pan and then swirl to coat. Add onion, carrot, and sausage and cook for 7 minutes, stirring to crumble sausage. Remove the sausage mixture to a bowl with a slotted spoon.
    4. Add flour, butter, and garlic to drippings in a pan; cook 2 minutes, stirring frequently. Add milk and stock; bring to a boil. Cook 2 minutes, stirring throughout with a whisk. Reduce heat to medium; stir in broccoli, 2 teaspoons of thyme, 3/8 teaspoon of salt, 3/8 teaspoon of black and red pepper. Cover and cook 2 minutes. Stir in quinoa and sausage mixture.
    5. Coat 2 (8-inch) square microwave-safe glass or ceramic baking dishes with cooking spray. Separate quinoa mixture between dishes. Combine remaining 1 1/2 teaspoons oil and panko in a bowl; add remaining 1 teaspoon thyme, remaining 1/8 teaspoon salt, remaining 1/8 teaspoon black pepper, and cheddar.
    6. Sprinkle cheese mixture evenly over casseroles. Bake at 400°F for 18 minutes or until browned or freeze. Enjoy!

    Know Your Cheeses: How Long Can Cheese Be Stored?

    Are you planning on making these recipes even better by making your cheese at home? Bravo. But first, here’s how long you can store these cheeses so that you use your cheese while it’s at its delicious best.

    How long is cream cheese good for?
    Within 10 days once made/opened. Store in the fridge.

    How long is mozzarella cheese good for?
    Around 1-2 weeks once made/opened. Keep an eye on it. Store in the fridge.

    How long is cheddar good for?
    Usually, 2-4 months when stored in the fridge it’s after made/opened.

    How long is parmesan cheese good for?
    Around 6 weeks once made/opened. Store in the fridge.

    Happy cheese making and enjoy the mouth-watering cheese recipes!

    Are you tired of trying to make cheese at home but NEVER getting it right? We know this problem too well… that’s why we created Fromaggio: the world’s 1st smart cheesemaker that makes PERFECT cheese every time. Pre-order the new copper finish Fromaggio today and get 10% off.

      1 comment

      Oct 11, 2019 • Posted by Ann Hupe

      That grilled cheese sandwich looks like a killer!! And thank you very much for the recipe for the pineapple pickle. Mom is going to love this!! I’ll let you guys know how it goes.

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