Cheese recipes

All about cheese

  • For 4 persons

    Carrot soup with ginger and fine...

    Carrot soup with ginger and fine blue cheese

    Preparation
    Clean and wash the carrots, then cut them into thin slices. Peel the onion and chop it finely. Peel the ginger root, and cut it into fine strips. Heat up the oil, fry the onion with the ginger until golden brown; add the carrot slices and sauté briefly. Now, first deglaze with the white wine, then sprinkle with the flour; stir, add the broth and season with salt and pepper. Gently boil the soup on medium heat for about 10 minutes and puree with a blender. If necessary, season the soup with salt and pepper, and garnish - as shown in the photo - with the blue cheese, the balsamic vinegar and parsley.

    Ingredients
    300 g carrots
    1/2 onion
    20 g fresh ginger
    2 tbsp corn oil
    25 ml white wine
    1 tbsp flour
    1 litre broth or vegetable stock
    salt, pepper
    60 g blue cheese (finely diced)
    4 leaves of parsley
    a few drops balsamic vinegar

    Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 4 persons

    Beetroot dumplings with Aurina...

    Beetroot dumplings with Aurina "Graukas" sauce

    Preparation
    Das Cut the bread into cubes. Finely chop the onion and fry it until golden brown. Add the chopped beetroot together with the onion, milk, beaten eggs, flour and salt to the bread and mix up well; let rest for 10 minutes. Form dumplings and cook them for 10-15 minutes in boiling salted water. For the sauce: Boil the cream for 6 minutes; add the diced Graukäse and season.

    Ingredients

    200 g stale white bread
    100 g cooked beetroot
    1 onion
    3 eggs
    1/4 litre milk
    2 tbsp flour
    salt

    For the sauce
    1/4 litre cream
    100 g Aurina Graukäse (South Tyrolean Gray Cheese)
    salt
    pepper
    chives

    Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 4-6 persons

    Chard quiche with sheep's cheese

    Chard quiche with sheep's cheese

    Preparation
    Die Cut the butter into small pieces – add flour, a generous pinch of salt and about 3 tbsp of cold water and knead into a smooth dough. Line a spring form pan (diameter about 28 cm) with the dough; the borders should be approx. 2 cm high. Let the dough (in the pan) rest for approx. 1 hour in the fridge. Meanwhile, mix the chard with the sheep’s cheese, herbs and garlic, season. Whisk up the cream with the eggs, and season. Spread the chard mass on the dough. Pour the egg cream over it. Bake in the oven at 180 °C for about 50 minutes, until golden brown.

    Ingredients for the dough
    125 g butter
    250 g flour
    salt

    Ingredients for the filling
    500 g chard, washed, cut and blanched
    250 g sheep's cheese, diced
    1 rosemary sprig, finely chopped
    approx. 15 sage leaves, finely chopped
    200 g cream
    4 eggs
    pepper (white)
    Cayenne pepper
    2 garlic cloves, finely chopped

    Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 4 persons

    Cheese Strudel with tomato sauce

    Cheese Strudel with tomato sauce

    Zubereitung
    Finely chop the onion and the garlic. Clean the leek and cut it into thin strips. Sauté vegetables in oil until glassy; leave to cool. Add the curd cheese, the eggs and the finely sliced cheese, season and stir in the finely chopped chives. Preheat oven to 190 °C. Roll out puff pastry thinly. Spread the cheese filling on it. Form a strudel, brush with egg yolk and bake for about 20 to 30 minutes.

    Tomato sauce
    Wash, peel and dice tomatoes. Finely chop the onion and fry in oil until glassy. Add the tomatoes, let simmer for about 20 minutes and season.

    Ingredients
    300 g ready puff pastry

    Ingredients for the filling
    1 onion
    1 garlic clove
    2 leeks
    some oil
    300 g curd cheese
    2 eggs
    125 g hard cheese
    salt, pepper
    chives

    Tomato sauce
    1 onion
    1 garlic clove
    olive oil - extra vergine
    basil, oregano
    salt
    pepper
    chives

    Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 4 persons

    Small rolls of whole milk...

    Small rolls of whole milk medium-hard cheese made from raw milk with fresh sauce Napoli

    Preparation
    For the rolls: melt the butter in a saucepan and carefully stir in the flour.Add the cold milk and bring to a boil. Season with salt and pepper and add the bay leaf. Simmer 2 minutes to get rid of the flour taste. Add the cheese and the paprika powder. Simmer another 2 minutes. Using a piping bag, spread the mass on the lasagne sheets and roll them up. Close the rolls by using the egg glaze (it will stick better). Put in the refrigerator for at least 4 hours. Afterwards, cut the rolls into any desired shape - first roll them in flour, then in egg and finally cover them with bread crumbs. Fry the rolls in hot oil for a few minutes and dry them on a paper towel. Also fry the parsley leaves and carrots in hot oil and dry on a paper towel. For the tomato sauce, heat up the oil with the whole peeled garlic; add the onions and other vegetables and sauté until everything is golden brown. Add the tomato paste, heat up briefly, then deglaze with the white wine. Boil up and add the tomatoes. Add the bay leaf, season with salt and pepper and simmer for 5 minutes. Plate up as shown in the photo with the sauce, the parsley leaves and the carrots.

    Ingredients for the rolls
    70 g butter
    120 g flour
    500 ml milk
    1 bay leaf
    150 g medium-hard cheese, diced
    1 pinch paprika, salt, white pepper
    2 lasagne sheets, pre-cooked
    1 x egg glaze

    For the bread-crumb
    200 g flour
    1 egg
    500 g breadcrumbs

    For the sauce
    200 g flour
    1 egg
    500 g breadcrumbs
    For the sauce
    2 tbsp olive oil - extra vergine
    1 garlic clove, peeled
    ½ onion, finely chopped
    100 g carrots and celery, finely chopped
    1 tbsp tomato paste
    30 ml white wine
    200 g tomatoes - fresh or canned
    salt, white pepper
    1 bay leaf

    Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 4 persons

    Polenta soup made of whole grain...

    Polenta soup made of whole grain corn flour

    Preparation
    Heat up the olive oil, glaze onions.Carefully add the whole grain corn flour, roast slightly, deglaze with the white wine; pour in the vegetable broth, stir until smooth, bring to a boil and stir until the soup thickens. Season with salt, pepper and nutmeg, mix with a blender, refine with cold butter and cream and serve with pumpkin seed oil and cheese croutons

    Cheese croutons - Croutons au formage:
    Mix all ingredients, roll out, brush with egg and sprinkle with Parmesan cheese, cut narrow strips and bake until golden brown at 180 °C.

    Ingredients
    For the dough
    4 tbsp olive oil 
    80 g onions, finely chopped
    80 g whole grain corn flour
    1/8 litre white wine
    1 litre vegetable broth
    salt
    pepper, freshly ground
    a pinch of nutmeg, ground
    some butter
    cream and butter, for refining

    Pumpkin seed oil, cheese croutons, to garnish
    Cheese croutons - croûtons au formage
    125 g butter
    250 g grated Parmesan cheese
    125 g Chester
    250 g flour
    1/16 litre sour cream
    salt
    Cayenne pepper

    Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 4 persons

    Cheese dumplings

    Cheese dumplings

    Preparation
    Pour the milk over the bread.
    Add onion, chives, eggs and cheese to the bread and salt.
    Add 1 tablespoon of flour.
    Knead into a solid dough.
    Allow the dough to rest.
    Form the dumplings.
    Simmer the dumplings for about 10 minutes.
    Glaze the dumplings with melted butter and serve with grated Parmesan cheese.

    Ingredients
    300 g stale white bread
    2 eggs
    approx. 200 g cheese, diced
    chives, finely chopped
    1 tbsp flour and approx. 1/8 litre milk
    ½ onion, finely chopped
    salt
    butter - for glazing
    Parmesan cheese, to sprinkle

    Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 4-6 persons

    Cream soup of mild low-fat cheese

    Cream soup of mild low-fat cheese

    Preparation
    Melt the butter in a saucepan and carefully add the flour. Pour in the vegetable stock and simmer for 5 minutes. Grate the cheese and add it to the soup. Whip the sour cream until smooth and thicken the soup with it. Take the pan off the fire, season and sprinkle with the chives – serve with croutons.

    Ingredients
    50 g butter
    50 g flour
    1 litre vegetable stock
    150 g mild low-fat cheese
    100 g sour cream
    chives, to garnish
    rye bread cubes

    Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 4 persons

    Baked Camembert with mountain...

    Baked Camembert with mountain cranberries

    Preparation
    Roll the camembert in flour. Press on the flour well, since it will not stick very well. Beat the egg and roll the floured Camembert in it - then bread it with breadcrumbs. Heat up about 1/2 cm of oil in a small non-stick skillet. Put the camembert into the oil. Fry on medium-high to high heat on each side for about 5 minutes. Be careful when turning, in order not to damage the outside of the camembert (it might run out). Remove the camembert from the pan, dry briefly and serve with the cranberry jam. Accompany with: baguette or toasted bread and maybe some lettuce.

    Ingredients for the dough
    300 g mature Camembert (whole)
    4 tbsp flour
    2 eggs
    8 tbsp breadcrumbs
    frying oil
    8 tbsp mountain cranberry jam

    Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • Leek and Radicchio Cake with aged...

    Leek and Radicchio Cake with aged alpine cheese

    Preparation
    Knead the flour with the butter flakes and the remaining ingredients into a smooth dough. Put the dough into a plastic wrap and put it into the fridge for approx. 3 hours.
    For the cake, sauté leek and onions in a pan with the oil and deglaze with the white wine, braise for 2-3 minutes and season with salt and freshly ground pepper.
    Mix the eggs with the milk and sour cream; season with salt, white pepper and nutmeg.
    Roll out the dough to the size of the cake pan and line it. Bake in the oven at 150 °C for 15 min. Remove the pan from the oven and cover the cake with the ingredients of the filling.
    Finally pour the topping over the cake and bake in the oven at about 170 °C for an additional 40 minutes.
    Serve with tomato sauce.

    Ingredients
    Dough
    200 g flour
    100 g butter (flakes)
    1 egg
    some luke-warm water and 2 g salt

    Filling
    120 g leek, sliced
    120 g onions, sliced
    40 g corn oil
    1 dl white wine (dry)
    salt, white pepper (freshly grated)
    200 g alpine cheese, diced
    80 g Radicchio, sliced

    Topping
    3 eggs
    250 ml milk
    100 g sour cream
    salt, white pepper (freshly grated)
    1 pinch nutmeg and some tomato sauce

    Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 4 persons

    Egg & cheese balls with tomato...

    Egg & cheese balls with tomato sauce

    Preparation
    For the cheese balls: cut off the crust from the bread and macerate it in lukewarm water for 10 minutes. Squeeze it well and pick it to pieces. Wash and finely chop the rucola. Mix the bread, arugula, egg and cheese, and season with salt and pepper. Let the dough rest for about 4 hours in the refrigerator. Meanwhile, skin the tomato and chop them finely. Finely chop the onion and garlic and sauté in olive oil with the chilli pepper.

    Ingredients
    125 g stale white bread
    1 hand-full of rucola (arugula)
    4 eggs
    400 g freshly grated Pecorino
    salt, pepper
    1/2 litre frying oil

    For the tomato sauce:
    1 kg tomatoes
    2 red chilli peppers
    1 onion
    2 garlic cloves
    2 tbsp olive oil
    salt

    Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 4 persons

    Flat spinach dumplings

    Flat spinach dumplings

    Preparation
    Put the bread in a bowl. Heat the milk and melt half of the gray cheese in it. Grate the other half, or cut it into cubes. Add the milk, the cheese, the spinach, the eggs, salt and flour to the bread. Knead well and let rest for about 15 minutes. Shape into round dumplings and flatten them with your hand. In the meantime, bring plenty of water to a boil and cook the dumplings for about 8-10 minutes. In a pan heat oil and fry the dumplings until golden brown on both sides. Serve on salad with melted butter and parmesan. Put the bread in a bowl. Heat the milk and melt half of the gray cheese in it. Grate the other half, or cut it into cubes. Add the milk, the cheese, the spinach, the eggs, salt and flour to the bread. Knead well and let rest for about 15 minutes. Shape into round dumplings and flatten them with your hand. In the meantime, bring plenty of water to a boil and cook the dumplings for about 8-10 minutes. In a pan heat oil and fry the dumplings until golden brown on both sides. Serve on salad with melted butter and parmesan.

    Ingredients for the dough
    150 g stale white bread
    100 g Graukäse (Gray Cheese)
    100 g chopped spinach
    approx. 100 ml milk
    2 eggs
    1 tbsp flour
    salt
    oil or butter for frying

    Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 8 persons

    Turnip greens & farm cheese soup...

    Turnip greens & farm cheese soup with whole grain rye flour

    Preparation
    Chop the onion and the garlic. Sauté them in hot corn oil until golden brown. Add the turnip greens, sauté briefly and dust with flour. Deglaze with the white wine, simmer and bring to boil together with the broth. Add salt and pepper; simmer 15 minutes. Add the cheese and stir. Add the cream, sprinkle with cheese and serve hot.

    Ingredients
    1 onion
    1 garlic clove
    some corn oil
    100 g turnip greens
    200 g farm cheese, shredded
    50 g whole grain rye flour
    100 ml low-acid white wine
    1.2 litre meat broth
    salt and white pepper
    100 ml cream
    50 g farm cheese, shredded

    Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 4 persons

    Potato dumplings with full-fat farm...

    Potato dumplings with full-fat farm cheese on beetroot sauce

    Preparation
    Wash the potatoes, don’t peel them and cook them in a pressure cooker. Press the potatoes through a ricer, allow to cool down and add the egg yolks and the butter. Add the flour, durum wheat flour, salt, and grated nutmeg to the potato mixture. Roll out the dough, 1 cm thick, and cut it into 10 × 10 cm squares. Place a piece of cheese in the centre and then shape a dumpling. Let the dumplings simmer in boiling water. Remove, and cover them with the sauce, sprinkle with grated cheese and garnish with the parsley. For the sauce, finely chop the onion with the garlic and fry in corn oil. Add the beetroot and deglaze with the red wine – now pour in the vegetable stock. Cook and blend. Season with the spices.

     Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 4 persons

    Salad with cream cheese

    Salad with cream cheese

    Zubereitung
    Pick the frisee lettuce and radicchio, clean onions and mushrooms and cut them into slices. Cut the cream cheese into ½ inch slices. Cut the egg into slices and arrange it together with the salad on a plate. Mix vinegar, spices and herbs with the oil and pour over the salad.

    Ingredients
    1 small Frisee salad
    1 Radicchio Trevisano
    80 g red onions
    100 g mushrooms
    2 rolls cream cheese
    with pepper - 100 g each
    1 hardboiled egg
    2 tbsp red balsamic vinegar
    salt, pepper
    1 tbsp chopped herbs
    4 tbsp olive oil

     Recipe provided by the Domestic and agricultural School Teodone - Salern. 

  • For 4 persons

    Soup with pressed dumplings

    Soup with pressed dumplings

    Preparation
    Put the bread in a bowl. Heat the milk and melt half of the gray cheese in it. Grate the other half, or cut it into cubes. Add the milk, the cheese, the spinach, the eggs, salt and flour to the bread. Knead well and let rest for about 15 minutes. Shape into round dumplings and flatten them with your hand. In the meantime, bring plenty of water to a boil and cook the dumplings for about 8-10 minutes. In a pan heat oil and fry the dumplings until golden brown on both sides. Serve in soup or with turnip greens.

    Ingredients
    150 g stale white bread
    100 g Aurina Graukäse (South Tyrolean Gray Cheese)
    approx. 100 ml milk
    2 eggs
    1 tbsp flour
    salt
    frying oil

     Recipe provided by the Domestic and agricultural School Teodone - Salern. 

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