"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Eggs, Cheese & Dairy
Click Here to Login
Reply
 
Thread Tools Display Modes
 
Old 07-25-2017, 12:12 PM   #11
Master Chef
 
CraigC's Avatar
 
Join Date: Jan 2011
Posts: 6,045
Not a spread, but Papillon, black label roquefort is excellent spread over toast points or crackers with a drizzle of honey.
__________________

__________________
Emeralds are real Gems! C. caninus and C. batesii.
CraigC is offline   Reply With Quote
Old 07-25-2017, 12:41 PM   #12
Executive Chef
 
Join Date: Mar 2008
Posts: 3,475
I'm going to give this one a try when my cheese is ready. I don't think I'll add the onion or worcestershire sauce.

Swiss Almond Cheese Log | Eat Wisconsin Cheese

4 oz cream cheese
1/4 cup butter (2 oz)
1 cup shredded swiss cheese (4 oz)
1 cup shredded white cheddar (4 oz)
1 t. onion powder
1 t. worcestershire sauce
1 and 1/2 cup toasted almond slices

I'll probably put my ingredients in the food processor, and eye ball the amount of almonds to put in, to make a spread. At least I have a plan now!

I think the strength, sharpness of the flavors of the cheddar and swiss could be all the adjusting I'll need to do, to get the flavor I'm looking for.

Now my mouth is watering......
__________________

blissful is offline   Reply With Quote
Old 07-25-2017, 01:32 PM   #13
Senior Cook
 
Join Date: May 2017
Location: Gerona
Posts: 361
Msmofet

Quote:
Originally Posted by msmofet View Post
Neither one of those links work for me

Attachment 27339
Apologies Dear.

I wrote them correctly. I had re-checked.

Do you need the ingredients of récipes or do you need just what is in the récipe without measurement ?
__________________
Uncountable artists, have found immense beauty, and amazing cuisine, in this white washed Catalan fishing village, called Cadaqués.
Sagittarius is offline   Reply With Quote
Old 07-25-2017, 01:36 PM   #14
Senior Cook
 
Join Date: May 2017
Location: Gerona
Posts: 361
Post: Blissful - Swiss cheese dip / spread

Quote:
Originally Posted by Sagittarius View Post
Apologies Dear.

I wrote them correctly. I had re-checked.

Do you need the ingredients of récipes or do you need just what is in the récipe without measurement ?
There is a website online for an almond Swiss cheese spread on the Merck webpage ..

I posted the 2 links however, Msmofed said they did not function ..

Apologies. I copied down correctly. Best to just google directly.
__________________
Uncountable artists, have found immense beauty, and amazing cuisine, in this white washed Catalan fishing village, called Cadaqués.
Sagittarius is offline   Reply With Quote
Old 07-25-2017, 01:46 PM   #15
Executive Chef
 
Join Date: Mar 2008
Posts: 3,475
Merkt's is the brand.
Sagg--the links show 'no page found' and it says merks not merkts. I don't know why it doesn't work in north America, but it doesn't, for some odd reason.

I'm open to recipes or ingredient lists, as I haven't started the grand swiss almond spread experiment here yet. :)
blissful is offline   Reply With Quote
Old 07-25-2017, 01:49 PM   #16
Chef Extraordinaire
 
Dawgluver's Avatar
Site Moderator
 
Join Date: Apr 2011
Posts: 24,926
One of the popular Merkt's/Merks around here, especially during the holidays, is the port wine spread.
__________________
She who dies with the most toys, wins.
Dawgluver is offline   Reply With Quote
Old 07-26-2017, 11:13 AM   #17
Senior Cook
 
Join Date: May 2017
Location: Gerona
Posts: 361
Blissful

Quote:
Originally Posted by blissful View Post
Merkt's is the brand.
Sagg--the links show 'no page found' and it says merks not merkts. I don't know why it doesn't work in north America, but it doesn't, for some odd reason.

I'm open to recipes or ingredient lists, as I haven't started the grand swiss almond spread experiment here yet. :)
Apologies ..

I live in Barcelona.

I shall look in a few of my International & Swiss Cheese Books ! If something is apropriate, I shall write it here ..

Have a lovely day ..
__________________
Uncountable artists, have found immense beauty, and amazing cuisine, in this white washed Catalan fishing village, called Cadaqués.
Sagittarius is offline   Reply With Quote
Old 07-26-2017, 11:31 AM   #18
Senior Cook
 
Join Date: May 2017
Location: Gerona
Posts: 361
I found 2 that sound amazing ..

1) Swiss with dried apricots, raw pistachios peeled and feta !

This récipe is on: Pistachio and Apricot Cheese Ball - Create-Celebrate-Explore



2) This Swiss Cheese recipe is in French Only, so here are the ingredients in English:

1 Cup shelled raw pistachios
12 ounces of cream cheese
16 ounces of Swiss cheese or Swiss or French Emmenthal
1 / 2 cup milk
1 / 2 onion powder
1/2 tsp White pepper
1/ 4 tsp minced fresh dill
2 tsps of fresh minced parsley


Very versatile too .. Can use hazelnuts or walnuts or almonds or other dried fruits like dried figs or dates ..
Good luck ..

They both sound amazing ..
__________________
Uncountable artists, have found immense beauty, and amazing cuisine, in this white washed Catalan fishing village, called Cadaqués.
Sagittarius is offline   Reply With Quote
Old 07-27-2017, 07:16 PM   #19
Senior Cook
 
Rparrny's Avatar
 
Join Date: Jul 2017
Location: NY
Posts: 195
Quote:
Originally Posted by blissful View Post
I'm going to give this one a try when my cheese is ready. I don't think I'll add the onion or worcestershire sauce.

Swiss Almond Cheese Log | Eat Wisconsin Cheese

4 oz cream cheese
1/4 cup butter (2 oz)
1 cup shredded swiss cheese (4 oz)
1 cup shredded white cheddar (4 oz)
1 t. onion powder
1 t. worcestershire sauce
1 and 1/2 cup toasted almond slices

I'll probably put my ingredients in the food processor, and eye ball the amount of almonds to put in, to make a spread. At least I have a plan now!

I think the strength, sharpness of the flavors of the cheddar and swiss could be all the adjusting I'll need to do, to get the flavor I'm looking for.

Now my mouth is watering......
consider subbing gruyere for the swiss, increasing to 1 1/4 cup and reducing the cheddar to 3/4 C. I think the swiss or gruyere would get lost half and half with white cheddar. I might even consider 1 1/2 cup gruyere to 1/2 cup white cheddar.
__________________
"If at first you don't succeed...destroy all evidence that you tried" - Steven Wright
Rparrny is offline   Reply With Quote
Old 07-27-2017, 07:50 PM   #20
Executive Chef
 
Join Date: Mar 2008
Posts: 3,475
Well yes, gruyere is a type of swiss. I'm pretty sure that the strength and the aging of the swiss and the cheddars will have an impact on the flavor. So, I'll wait until my swisses and yellow or white cheddars are strong enough to give some impact to the cheese spread. It's kind of an art really, how many months or years to let them age to get the flavor that is most pleasing. If you were going to make a recipe out of bought cheeses, then, I'd probably choose a year old gruyere and almost a year sharp cheddar, to get the job done. And which company's cheese? It's mind boggling to get it to good. I'm fond of the vermont cheddars, and really there are no domestic swiss types that will do the job due to US regulations.
__________________

blissful is offline   Reply With Quote
Reply

Tags
cheese, other

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 06:18 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2019, Jelsoft Enterprises Ltd.