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Leftover cheese! (What to do with it?)

o
ohbonobogirl Nov 25, 2012 01:57 PM

I somehow wound up with a cheese tray from Thanksgiving and I don't know what to do with it. DH asked that I make some macaroni and cheese, but it seems like there has to be something else to do with it. The tray has Cremont, Gruyere, Morbier and Sarvecchio cheeses on it. They seem to be decent quality and all were pretty tasty, but the pound or so of cheese that's left is way too much for the two of us to finish by just snacking on it. Any ideas for what I can do with these cheeses so they don't go to waste? And could I freeze them?

  1. l
    littlemissmuffin Dec 1, 2012 06:16 PM

    Leftover cheese? I cannot grasp the concept - in our house, cheese is a rapisdly vanishing commodity.

    1. q
      Querencia Nov 26, 2012 06:06 PM

      If you don't want to do the macaroni and cheese now you can make the sauce, freeze it, and put it with macaroni later. Use 1/2 cup of butter and 1/2 cup of flour to 4 cups milk then add the cheese to melt in the hot white sauce and season to taste. Freezes just fine.

      1. lynnlato Nov 26, 2012 03:28 PM

        Why not make a fromage fort? It is a dish designed specifically for using up leftover cheeses. Jacques Pepin's method for making it was my first introduction to it. You basically combine leftover cheeses (rinds and mold removed) with some white wine and fresh garlic in a food processor and whirl until smooth. Spread on toasted bread slices and melt - deliciousssss. Mmmm. :)

        I love this video of Jacques Pepin and his daughter Claudine making it: http://www.youtube.com/watch?v=YRUDPA...

        P.S. how did I miss the above posts about fromage fort. Sorry!

        1. k
          kmcarr Nov 26, 2012 10:14 AM

          Alton Brown suggests making Fromage Fort from your cheese tray leftovers.

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

          2 Replies
          1. re: kmcarr
            biondanonima Nov 26, 2012 10:17 AM

            I second this notion - Fromage Fort is AMAZING. However, cheese keeps a good long while, so I wouldn't worry too much about finding a way to use it up right this minute, especially the harder cheeses. They'll easily keep a month or more.

            1. re: kmcarr
              l
              Leepa Dec 1, 2012 06:16 PM

              I was going to suggest this, so third!

            2. Cheese Boy Nov 25, 2012 09:10 PM

              You can freeze your hard aged cheese, but try to use it promptly. With your soft cheeses, make grilled cheese sandwiches, mac and cheese, quesadillas, cheese omelets, etc.

              1. c
                cheesemaestro Nov 25, 2012 03:10 PM

                ". . . the pound or so of cheese that's left is way too much for the two of us to finish by just snacking on it."

                Really? If each out you ate two ounces of cheese a day, you'd finish everything in four days, less if you decide to reserve the Sarvecchio for grating. There are just two of us in my household, and we routinely buy more cheese than this at a time. Why not have a small cheese plate to end dinner for a few days?

                Freezing: Sarvecchio could be frozen if you're going to use it later for grating or cooking. Gruyère could be frozen if it will be used for cooking, but it would be better not to. Don't freeze the Morbier or the Cremont under any circumstances.

                2 Replies
                1. re: cheesemaestro
                  h
                  Harters Nov 26, 2012 05:32 AM

                  +1. A pound or so of cheese will easily get eaten by the two of us over a few days.

                  1. re: Harters
                    pinehurst Nov 26, 2012 10:17 AM

                    Good lord, yes to the above.

                2. C. Hamster Nov 25, 2012 02:46 PM

                  You had me at Mac and cheese.

                  1. smaki Nov 25, 2012 02:35 PM

                    How about a cheese sauce for fondu (left over is tasty in omelets or on noodles).

                    Or make a cheese sauce based soup. Broccoli-chicken-cheese is hard to beat.

                    Cheese rolled in your favorite deli meat(s) makes tasty snacks (a pound does not go that far).

                    1. Bacardi1 Nov 25, 2012 02:18 PM

                      I have to side with your husband on this. That selection sounds like it would make a Wow/Bang/Super mac & cheese. :)

                      1. e
                        escondido123 Nov 25, 2012 02:15 PM

                        The Sarvecchio should hold, good for grating on pasta and such, no? The Gruyere would make a great fondue or baked pasta. Morbier for a quiche or potato gratin. Haven't had Cremont, but that's one I would be most likely to have on crackers/toast or as a base for a bruschetta. You can also take some of the first three and make cheese coins/cookies.

                        1. ChristinaMason Nov 25, 2012 02:13 PM

                          These are excellent, nice to serve around the holidays with drinks (champagne?) and you can sub. basically any hardish cheese for the parmesan. Is the gruyere soft or aged?

                          http://www.finecooking.com/recipes/ro...

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