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What to do with 4 pounds of sliced munster and swiss cheese?

a
Aimee Apr 27, 2008 01:39 PM

I had a big party today and completely forgot to serve them! I'm looking for some kind of recipe to use up as much of it as possible. Thanks.

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  1. c
    chowfamily Apr 27, 2008 01:46 PM

    That sounds like a great reason for cheese fondue. Any leftover bread could be used as well.

    1. firecooked Apr 27, 2008 02:17 PM

      That would be a lot of grilled cheese sandwiches! Maybe put into something you can freeze, like quiche or lasanga.

      1. diablo Apr 27, 2008 02:17 PM

        Quiche comes to mind first. Or Strata
        French onion soup would use up the swiss deliciously
        Open a bottle of wine and eat out of hand (my fave)
        Mac and cheese

        1 Reply
        1. re: diablo
          h
          himtnc1 Apr 28, 2008 08:05 PM

          Just happened to have some cheese ends - bought at the deli for $1.20 per pound - great assortment. I mixed up 1/2 pound cheese ends with wine, parsley, 1 garlic clove plus pecans and cranberries. Served with a salad and crackers for dinner tonight - YUM!! Follow Alton Brown's suggestions. Definitely will make again. Thanks

        2. m
          MakingSense Apr 27, 2008 02:41 PM

          The ultimate leftover cheese recipe is Fromage Fort, an old French remedy for those bits and pieces that you have lingering in the back of the fridge or left over on a cheese tray from a party. You can even use dried out cheeses if you cut off any very hard parts or mold. It's OK to mix types to use up what you have.
          Several threads have appeared on CH so you can do a search for Fromage Fort. Good recipes by Jacques Pepin and Alton Brown but once you get the hang of it, you'll easily make it up as you go.
          http://www.chowhound.com/topics/341500

          This will become a staple at your house!! It keeps for ages - or until the gang gobbles it up.

          3 Replies
          1. re: MakingSense
            a
            Aimee Apr 27, 2008 03:30 PM

            This looks great. I will also make some mac and cheese to freeze. I can't eat that much out of hand because it's not great cheese. Just plain sliced munster and swiss.

            1. re: Aimee
              m
              MakingSense Apr 28, 2008 02:55 PM

              You don't need to cook the mac/cheese now if you're getting overwhelmed.
              Cheese freezes fine for a month (or several) if you're going to cook with it.
              Just put it away in reasonable size packages - maybe 1/2 pound or so - well-wrapped. It will be fine later to make your mac/cheese fresh when you're ready.
              Cheese isn't great for plain eating after it's been frozen but no problems for cooking.

            2. re: MakingSense
              diablo Apr 27, 2008 03:35 PM

              Wow. This looks absolutely delicious! I will definitely be giving it a try. Thanks MakingSense. You really do. Make sense, that is :).

            3. DiveFan Apr 27, 2008 03:46 PM

              Why, enchiladas suizas of course!

              3 Replies
              1. re: DiveFan
                a
                Aimee Apr 27, 2008 03:53 PM

                This sounds great - any specific recipe?

                1. re: Aimee
                  DiveFan Apr 30, 2008 07:11 PM

                  Here's the closest recipe for enchiladas verdes that I could find:
                  http://allrecipes.com/Recipe/Authentic-Enchiladas-Verdes/Detail.aspx

                  Here's the RB enchiladas suizas recipe:
                  http://www.fronterakitchens.com/cooki...

                2. re: DiveFan
                  DiveFan Apr 27, 2008 07:43 PM

                  I make my (probably) non-trad version from memory. Search for a recipe containing roast chicken/turkey, tomatillo salsa, corn tortillas, swiss cheese and crema/sour cream. If I find one that's close I'll post it.

                  Here's my salsa recipe: http://www.chow.com/recipes/11196
                  If you can't get fresh tomatillos the canned ones will be OK (I'd add lime juice). Avoid canned/bottled salsa since the overcooked flavors are usually blah.

                3. scuzzo Apr 27, 2008 04:00 PM

                  Make cheese crackers! This recipe used cheddar, but I'm 99% sure the swiss would work the same...

                  http://www.epicurious.com/recipes/foo...

                  1. d
                    dolores Apr 29, 2008 04:56 AM

                    Aimee, looks like I made my own version of Fromage Fort, as I noted elsewhere.

                    I recently bought far too much cheese to consume, safely (in terms of caloric intake). I had purchased 4 soft cheeses and 3 hard, I believe.

                    I decided to throw all of them in the microwave, sans rinds, and ended up with a bowl of cheesey gooey goodness.

                    I then put buttered wax paper in a loaf pan, poured in the cheese, refrigerated it, and ended up with a loaf of seven different cheeses. Again, I 'thought' I could restrain myself and have a slice at a time. Didn't work.

                    SO, I ended up REmelting all the cheeses, added mayo and sour cream, baked it with a crumb top, and had a mac and cheese - that I gave to my mother. She pronounced it very delicious and it now is out of reach to me.

                    1. h
                      hyde Apr 30, 2008 08:39 PM

                      edible sculpture? nine innngs of cheese ball?

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