Mmmmm Cheese Part II

[ltdiver 3]

Went shopping today and for some reason the cheese counter at Trader Joes drew my attention. Don't know why, but for some reason I felt so inadequate in my knowledge of this wonderful food.

Decided to be adventurous and picked up some Gouda cheese from Holland. Why Gouda? It didn't look too scary.

I'll admit that my cheese knowledge stops at simple things like Cheddar, American, and Swiss cheese (the kind you slice on sandwiches). But what about the others?

So...sat down here at the ol' computer to see what I could do with this Gouda cheese. All I found was that you could slice it on bread. Is that all?

Did the "Search" thing here and found the start of a thread HERE. That was almost 2 years ago.

So...what's -your- favorite cheese? AND, what's your favorite (food) application? I know there's got to be more to cheese than slicing it on sammiches.
Mmmm.....Cheese indeed!

ltdiver

Don't tell me the sky's the limit when there are footprints on the moon

[skymama 37]

I put reduced fat feta in my salads, it's so yummy. I like brie and camembert a lot too.

She is Da Man, and you better not mess with Da Man,
because she will lay some keepdown on you faster than, well, really fast. ~Billvon

[ltdiver 3]

Quote

I put reduced fat feta in my salads, it's so yummy. I like brie and camembert a lot too.

Yeah, feta cheese on salads is great! Forgot about that one.

So, what do you use the camembert for? What's it like in flavor?

And the brie?


ltdiver

Don't tell me the sky's the limit when there are footprints on the moon

[skymama 37]

Camembert is good with just bread or crackers. I usually cut the white stuff off, but you can eat it too. Brie is good that way too, and really good with champagne. I learned how to make a baked brie from a fellow skydiver and I've made it for the last 3 parties I've been to and it's been devoured every time. I'm making it on Easter too!

She is Da Man, and you better not mess with Da Man,
because she will lay some keepdown on you faster than, well, really fast. ~Billvon

[SkydiveStMarys 0]

Brie is wonderful! I make brie wrapped in phyllo dough all the time at work. Yummy!! Its a mild cheese, and very creamy. Some people don't like the brind that encases it but that can be trimmed off if you want. but heat it first then trim it off or it will all ooze out on ya!! Try it with fruit or jams, yummy.

bobbi

A miracle is not defined by an event. A miracle is defined by gratitude.

[ltdiver 3]

Quote

Camembert is good with just bread or crackers. I usually cut the white stuff off, but you can eat it too. Brie is good that way too, and really good with champagne. I learned how to make a baked brie from a fellow skydiver and I've made it for the last 3 parties I've been to and it's been devoured every time. I'm making it on Easter too!

Sounds delectable! Yummm!

Opening a bottle of wine now (no champagne in the house right now).

Baked brie, huh? Well, since they say the cheese is best served at room temperature this intrigues me. When you get a chance would you PM me the recipe?
ltdiver

Don't tell me the sky's the limit when there are footprints on the moon

[SpeedRacer 1]

smoked gouda is good.



get some good quality cheese, not the Kraft crap. And don't worry about the pricey price: A sliver of really high quality cheese has more flavor than a big chunk of the bland crap, and a lot less calories.

Speed Racer
--------------------------------------------------

[ltdiver 3]

Quote

Brie is wonderful! I make brie wrapped in phyllo dough all the time at work. Yummy!! Its a mild cheese, and very creamy. Some people don't like the brind that encases it but that can be trimmed off if you want. but heat it first then trim it off or it will all ooze out on ya!! Try it with fruit or jams, yummy.

bobbi

Guess cheese just likes to be around bread... Never thought of the jam, though. I'll have to give that a try!

Thanks for the insight on saving the brind trimming until after the heating. Otherwise what would a person do, other than mop it up with...I don't know...I guess bread! Oooh, that would be yummy, too!

ltdiver

Don't tell me the sky's the limit when there are footprints on the moon

[skymama 37]

I'll post it here. This is from my friend Amahra Perry, I take no credit for it. I use the reduced fat crescent rolls and reduced fat wheat thins, you don't miss out on any flavor.

Ingredients
1 package of brie
1 can crescent rolls
1 cookie sheet or baking tray
thin sliced apple (your favorite kind)
and/or
crackers (they need to be sturdy, wheat thins work well)


Optional ingredients
Red raspberry jam (or whatever your favorite is)
or
brown sugar

Preheat the oven to the temp. it says on the crescent rolls.

Depending on the size of the brie (if it is a big package, some come in a 4-5inch diameter cylinder shape) cut it in half, if it's a smaller package 2-3 inches in diameter leave it whole

Scrape off the majority of the white coating on the outside of the brie (it tastes funny)

Open the crescent rolls and don't tear them apart. If you leave four together it's a square, smoosh the perforated seam together so its one piece.

Lay the square on the cookie sheet.

Lay the brie on the crescent roll square, and if you want generously coat the top of the brie with jam. Make another square of crescent rolls and lay on top of the brie.

Now, this is the only tricky part, try to close up the crescent rolls all the way around the brie. You may need to add more crescent rolls or take some away. Do your best to close the crescent roll dough up completely without leaving any gaps or open seams, because the melting cheese will pour out of any holes while it's cooking.

If you didn't add jam, then heap several tablespoons of brown sugar on the top of the crescent covered cheese, try not to get it on the pan because it will burn.

Bake it in the oven approx. 10 min. longer than what the crescent rolls say. The crescent rolls need to be just on the edge of being over done in order for the cheese to be melted all the way through.

Serve right away while the cheese is melty. It's nice with sliced apples and crackers, or whatever you like.

She is Da Man, and you better not mess with Da Man,
because she will lay some keepdown on you faster than, well, really fast. ~Billvon

[ltdiver 3]

Yummy!! If I hadn't already eaten a large dinner I'd head out to buy all these ingredients right now! Thanks for sharing!
Next party I know what'll be on the menu...
ltdiver

Don't tell me the sky's the limit when there are footprints on the moon

[ltdiver 3]

Quote

smoked gouda is good.



get some good quality cheese, not the Kraft crap. And don't worry about the pricey price: A sliver of really high quality cheese has more flavor than a big chunk of the bland crap, and a lot less calories.

I know what you mean. I had some Kraft singles in the 'fridge along side some Trader Joe's sharp cheddar cheese slices. A friend from Wisconsin was visiting and saw this and almost gagged (over the Kraft). I still haven't convinced her to bring some Wisconsin cheese back from her parents, though. I grew up on Kraft, so my childhood was steeped in ignorance...

ltdiver

Don't tell me the sky's the limit when there are footprints on the moon

[Gene03 0]

I don't know if you and Skymama know or not, the white rind on Brie and Camembert is just white flour. I lot of people think it is mold and are repulsed by the very fact that anybody enjoys it at all.
One or the other is one my shopping list every other week.

“The only fool bigger than the person who knows it all is the person who argues with him.

Stanislaw Jerzy Lec quotes (Polish writer, poet and satirist 1906-1966)

[riddler 0]

I love the taste of cheese. I hate the fact that I'm addicted to it.

No joke. Cheese is addictive.

Casomorphin.

Trapped on the surface of a sphere. XKCD