Cheese Recipes

Classic Swiss Fondue:

Rub the inside of a fondue pot or saucepan with halved garlic clove, then discard the garlic
Pour the wine into the fondue pot. Over low heat, heat until hot but not boiling
Stir in kirsch, brandy or lemon juice
Meanwhile, shred the cheese and toss it in a medium size bowl with the flour, until they are well mixed
Add the cheese mixture to the wine mixture by handfuls , stirring constantly with a wooden spoon until the cheese is melted
Stir in the pepper and ground nutmeg
Cube the bread into chunks for dipping, keeping the fondue hot on table-top burner or fondue stand

Other cheese such as mild or sharp cheddars, blue, etc., can be used in place of the swiss
Let each person spear one chunk of bread at a time on a long handled fondue fork and dip that into the fondue
Other cooked foods such as shrimp, ham chunks, etc., can be dipped into the fondue, either with, or in place of the bread

Beat egg, add cottage cheese and mix thoroughly
Stir in milk and sifted dry ingredients
Drop by teaspoonfuls in deep fat in skillet at 375°F. Fry until brown on both sides, 4 to 5 minutes. Drain on absorbent paper towel
Serve

In a bowl, cream together the cream cheese, and butter
Add paprika, capers, anchovies, shallot, caraway seeds and salt and pepper to taste
Combine the mixture well. Pack into a crock and chill, covered for at least one day to meld the flavors
Serve cheese with crackers or toast points

Liptauer is the German name for a Hungarian cheese spread; the base is a fresh cheese originally made in the provence of Liptó and also called Liptai or Juhturó. This cheese is made with ewe's milk, sometimes mixed with cow's milk and sold in small wooden cases. It has a creamy colour, a butterery consistency and a slightly spicey flavour. It is spread on wholemeal (wholewheat) bread as a snack
It can also be used as a stuffing for sweet peppers for an hors d'oeuvre
This dish is very popular in Czechoslovakia, where it is called liptovsky sir abd is usually accompanied by a glas of lager

Heat the butter in a large skillet, over a low flame
Add the flour and whisk to make a white roux, remove from heat and allow to cool slightly
Scald the milk in a saucepan, over a medium flame gradually beat the scalded milk into the roux placed over a moderate flame
Heat and stir to a boil, reduce heat to a simmer, impale the bay leaf to the onion with the clove, add to the sauce, simmer for 15 to30 minutes, stirring often, add grated cheese, dry mustard and worcestershire sauce and stir until the cheese melts
Add hot milk as needed to adjust the consistency or thickness, season very lightly with salt, nutmeg, and white pepper. Strain through a chinois and top with melted butter to keep a skin from forming
keep warm in a bain marie or cool quickly in ice or a vented water bath and chill
serve hot or warm with other foods

This recipe can be prepared and served with other food, such as pasta, poultry, vegetables, etc.
Other ingredients such as herbs, spices, other cheeses, etc. can be added to form derivative sauces

In a 3 quart saucepan over medium high heat, in hot butter, cook the onions for about 5 minutes, or until they are tender
Stir in the flour and cook until it has blended with the onion mixture
Add the chicken stock, cook stirring constantly, until the mixture is slightly thickened
Add the milk and heat just to boiling, stirring constantly
In a covered blender or food proccesor container at medium speed, blend a little of the milk mixture at a time until smooth. Continue until all the mixture has been done
Return the blended mixture to the saucepan and over medium heat, heat just to a boil and then remove it from the heat
With a wire whisk or slotted spoon, stir in the cheese until melted
Serve and garnish with the pumpernickel cubes

Do not over boil this recipe at any time, because the milk could split
If the cheese does not melt completely, cook over very low heat for about one minute, stirring constantly
Can be garnished with chopped fresh parsley, paprika, etc.

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