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10-17-2011, 12:46 PM
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#1
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Sous Chef
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
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Left over cheeses
We had a wine and cheese party yesterday for Hubby's 85th birthday.
I had a cheese shop make up the platter/s for me....There is soooooo much cheese left over. Anyone have any ideas about what I can do with it?...I called the cheese shop to ask if I could freeze it and they said that's not a good idea.....Naturally, there are many different kinds, and after serving and putting away the leftovers, I've lost the name tags for most of them....OH MY!!!.....so, if anyone has any brilliant ideas, I'd love to have them. Thanks in advance ....ella
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10-17-2011, 12:53 PM
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#2
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Head Chef
Join Date: Feb 2009
Location: Louisiana
Posts: 1,051
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Mac & Cheese
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10-17-2011, 12:54 PM
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#3
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Master Chef
Join Date: Mar 2002
Location: Boston
Posts: 7,187
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Mac and cheese!
You can definitely freeze harder cheeses. I regularly shred up hard cheeses like pecorino romano and freeze them.
Cheese changes texture when frozen so you cant serve it on a cheese tray anymore but its fine to cook with.
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Less is not more. More is more and more is fabulous.
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10-17-2011, 01:12 PM
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#4
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Chef Extraordinaire
Site Administrator
Join Date: Jul 2009
Location: Montana
Posts: 18,028
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I would shred, mix and freeze. Depending on how much you have, you will have plenty for Gourmet Mac and Cheese or a Broccoli Cheese Soup. Nice cheese layer for lasagna.
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My doctor told me to stop having intimate dinners for four. Unless there are three other people. ~~Orson Welles
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10-17-2011, 01:29 PM
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#5
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Head Chef
Join Date: May 2009
Location: Landlocked in Southwest U.S.
Posts: 1,117
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Congrats to hub, ella! You didn't mention any leftover wine... 
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10-17-2011, 01:33 PM
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#6
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Sous Chef
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
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spork, you first.....not only did I have leftover full, unopened bottles of wine, but he got gifts of bottles!!!!...LOL.....I can open a wine shop here in the condo...
All you other nice people....thankyou!!!.....I shall do that....shred, freeze and use for various recipes...thank you, thank you, thank you.....I don't even
want put on here what the trays cost me....LOL.....
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10-17-2011, 01:40 PM
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#7
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Executive Chef
Join Date: Jan 2011
Location: Southeastern, Ontario
Posts: 4,637
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I put the cheese (moz, cheddar, jack) cut into chunks that will fit in the feedtube in the freezer for about 20 minutes before running it through the grater blade of the FB. This reduces the "clumps" that gather on top of the grater blade, IME. I then bag and freeze it. I think I read it keeps in the feezer for 3 months, but I never have that much in the freezer to worry about it.
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"Writing is not necessarily something to be ashamed of, but do it in private and wash your hands afterwards." Robert A. Heinlein
"There's no educational value in the second kick of a mule." Anon.
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10-17-2011, 03:17 PM
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#8
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Chef Extraordinaire
Join Date: Feb 2007
Location: NW PA
Posts: 12,079
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Quote:
Originally Posted by ella/TO
.....so, if anyone has any brilliant ideas, I'd love to have them. Thanks in advance ....ella
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Five boxes of assorted crackers and some serious movie watching. Oh wait, you said brilliant...
Mac and cheese.
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This is not a link to a blog site. Do not click. You won't be taken anywhere.
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10-17-2011, 03:23 PM
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#9
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Chef Extraordinaire
Join Date: Aug 2004
Location: joisey
Posts: 15,243
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for the softer cheeses, i'd go with princess fee's suggestion of a broccoli (or asparagus, or leek, or spinach, or kale, etc.) and cheese soup.
or maybe a fondue.
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in nomine patri, et fili, et spiritus sancti.
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10-17-2011, 03:34 PM
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#10
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Sous Chef
Join Date: Jan 2006
Location: Toronto, Ontario, Canada
Posts: 797
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FYI......I found a recipe for cheese bisuits/cookies...which I shall do next day, and I found and have made a Jaques Pepin recipe for cheese spread which looks and tastes wonderful....I put it in some little cheese crocks that I have and it looks lovely!!!....so there!!!!....LOL
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