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Need a recipe for sharp cheddar

r
raha930 Apr 12, 2011 07:49 AM

I have a BIG bag of sharp cheddar cheese I need to use up. Any ideas? Thanks!

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  1. HungryRubia RE: raha930 Apr 12, 2011 07:58 AM

    Macaroni and cheese? Martha Stewart has a pretty good recipe and it freezes well.
    I also tend to make quesdaillas a lot. My toddler loves them for lunch and they are quick to make when you are very hungry.
    You can also make Welsh Rarebit...found the recipe here, on CH.
    I have a very tasty recipe for some crackers from Epicurious...Poppy Cheddar Moon Crakcers.

    Good luck!
    http://www.epicurious.com/recipes/foo...
    I also make a delicious Cheddar, Corn and Potato Chowder that I got from a Whole Foods flyer a few years ago.

    1. n
      noodlepoodle RE: raha930 Apr 12, 2011 08:04 AM

      OMG..mac and cheese, nachos, burrito, quessidilla, etc. toppings; green salads; cheddar and ale soup; cheesy cream of broccoli soup, put it in bechamel with a little white wine, parsley and top salmon or white fish before baking; omelets; cheesy potatoes. I've made lasagna before using some shredded cheddar. Some people put it on pizza too.

      1. bushwickgirl RE: raha930 Apr 12, 2011 08:09 AM

        There are many many uses for cheddar, from the aforementioned mac and cheese, soup and crackers, to topping just about any casserole, veggie dish, sauce, taco and my favorite midnight snack, quesadillas; stuff chicken breasts with it, use it in biscuits or quickbreads, in egg dishes, savory backing, waffles, popovers, muffins; on and on and on. You will have no problem using this cheese up. It keep well wrapped, and if it's a block of cheese and develops exterior mold, just cut it away.

        If your cheese is shredded or grated, it can be frozen. If not shredded, and you feel you'll use it in the shredded form, do so and freeze for future use.

        3 Replies
        1. re: bushwickgirl
          buttertart RE: bushwickgirl Apr 12, 2011 10:57 AM

          You can freeze block cheese too, my mom did it all the time. It's maybe a little diminished in texture on thawing but not much at all. (If something wasn't tied down my mom would freeze it.)

          1. re: buttertart
            bushwickgirl RE: buttertart Apr 12, 2011 11:18 AM

            Yes, agreed, but it does tend to crumble a bit, and it's not ever good for that cheese tray. I was trying to ascertain what form the OP's cheese was in. I assume grated, as the OP mentioned "bag." I "think" the success or not of freezing cheese may have to do with the butterfat content, not sure on that one, though. Maybe Delucacheesemonger will see this and care to comment.

            Funny how our mom's froze everything, that was such a big deal in them days. My parents bought a huge (to me) chest freezer when I was 5, back you know when, it was always full.

            1. re: bushwickgirl
              buttertart RE: bushwickgirl Apr 12, 2011 11:26 AM

              Ours too, it was massive. One of the horizontal ones. And you could never find a dang thing in it.

        2. r
          raha930 RE: raha930 Apr 12, 2011 08:45 AM

          Looking back it kinda seems like a dumb question! I really needed some inspiration though, so THANKS! I think I have a plan now to use it up over the next 2-3 days from your ideas. We may all gain 5 pounds but it will be delicious doing it!

          1. m
            myrandad4 RE: raha930 Apr 12, 2011 08:51 AM

            I love love love this recipe for cheddar gougeres. There are many more recipes online for making these but they are super good, and I often serve them as an accompaniment to a broth based soup rather than as an appetizer. You can easily sub in other cheeses, and this is a good use for pre-shredded cheese if that's what you have. I didn't bother with pricking the rolls with a skewer as the recipe says, but it will help release steam and change the texture of the interiors.

            http://www.foodandwine.com/recipes/ch...

            Another thing that I love is cheese straws. This is a recipe from Paula Deen, but again, I'm sure there are many other recipes out there if you want to look around. It also calls for shredded cheddar. I will warn you that it can be kinda difficult to pass the dough through a cookie press---it is STIFF! You could also roll the dough into logs and slice into coins.

            http://www.foodnetwork.com/recipes/pa...

            The cheese straws will keep for a little while (can't say for how long because they always get eaten almost immediately at my house!) whereas the gougeres won't. You need to eat the gougeres pretty soon after they come out of the oven. They are ok the next day when toasted up in the toaster oven or just eaten as is...but it's not the same.

            1 Reply
            1. re: myrandad4
              goodhealthgourmet RE: myrandad4 Apr 12, 2011 10:58 AM

              along the same lines...popovers!

            2. m
              MrsCris RE: raha930 Apr 12, 2011 10:44 AM

              Cheese Souffle.
              I too had a similar problem - due to an overenthusiastic cheese shopping experience we ended up with a huge amount of cheese. I made the 'Classi Cheese Souffle' recipe off Epicurious using a mix of sharp smoked cheddar and gruyere. My husband took one bite and demanded to know why I had never made this heavenly concoction before. It was delicious served with lamb and salad. And the leftovers were even pretty darn good for breakfast too.

              1. n
                napolean RE: raha930 Apr 12, 2011 10:50 AM

                I like a beer-cheese concoction to spread on thick slabs of good sourdough which is then broiled: known as WELSH RAREBIT. I'm testing Fergus Hendersons recipe from St. John Restaurant in London. Good luck!

                1 Reply
                1. re: napolean
                  Delucacheesemonger RE: napolean Apr 12, 2011 11:13 AM

                  His recipe is good, but l add a lot more mustard, French Maille whole grain, and use a Belgian ale with high alcohol, that does not completely cook off.

                2. l
                  LJS RE: raha930 Apr 12, 2011 11:52 AM

                  Add some good sharp cheddar to the 'pastry' part of an Apple Cobbler...and this technique is brilliant with Pear Cobbler and Peccorino cheese, too.

                  1. j
                    Jase RE: raha930 Apr 12, 2011 04:46 PM

                    Cheddar and Jalapeno Scones. I make this for the office and they're a hit.

                    http://thepioneerwoman.com/tasty-kitc...

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