More Alberta cheese please!

How to store cheese

• Cheese is killed when it is cut up and sealed in plastic. Rather than placing your cheese in a plastic bag, try wrapping your cheese in waxed paper and then foil.  Alternatively, you can also seal in an airtight container.
• Store your cheese in blocks no bigger than 1 lb (454 g).
• Hard cheese refridgerate and freeze better than soft cheeses.
• Store blue cheese separate from all other cheese to avoid the transfer of spores from the cheese.
• To avoid hard cheeses from becoming crumbly after freezing, freeze cheeses in grated form.

Tips courtesy of The Cheese Book © Company’s Coming Publishing Limited

Gouda and Tomato Pesto Pasta Salad

4 cups (1 L)                   bowtie pasta
10 oz (280 g)                 Alberta or Canadian gouda cheese, cut into 1 inch (2.5 cm) long sticks
1 1/2 cups (375 mL)    sliced cherry tomatoes
1 tbsp (15 mL)              thinly-sliced fresh basil leaves

Creamy Pesto Dressing:
1/2 cup (125 mL)        sour cream
1/3 cup (75 mL)          prepared pesto sauce
1/4 cup (50 mL)          mayonnaise
2 tsp (10 mL) each    chopped parsley and green onion
Salt, to taste

Cool pasta according to package direction; drain. Rinse under cold water; drain.  Combine pasta, gouda cheese, tomatoes and basil in large bowl. Add creamy pesto dressing; toss well to coat. Add salt and pepper to taste.

Recipe courtesy of www.dairyfarmers.org.

Beef and Cheese Angelo

2 lbs (900g)                 lean ground beef
2                                     medium onions, chopped
2 cups (500 mL)         chopped fresh mushrooms
14oz (398 mL)             can of tomato sauce
14oz (398 mL)             can of diced tomatoes, with juice
1 cup (250 mL)            long grain rice
2 cups (500 mL)          water
1 ½ tsp (7 mL)             ground oregano
1 ½ tsp (7 mL)             dried sweet basil
1 tsp (5 mL)                  garlic salt
¼ tsp (1 mL)                 salt
¼ tsp (1 mL)                 pepper

1 cup (250 mL)            sour cream
1 cup (250 mL)            grated provolone (or Colby) cheese
1 cup (250 mL)            grated medium Cheddar cheese

1                                     large egg
½ cup (125 mL)           milk
1 tbsp (15 mL)             canola oil
½ cup (125 mL)           all purpose flour
1 tsp (5 mL)                  baking powder
1/8 tsp (0.5 mL)           salt
¼ cup (60 mL)             grated parmesan cheese

Scramble fry first three ingredients in large pot until beef is no longer pink. Drain.  Add next 9 ingredients.  Simmer, uncovered, for about 20 minutes until rice is tender.  Turn ½ of beef mixture into ungreased 9 x 13 baking dish.  Spread sour cream over beef mixture.  Sprinkle with provolone and Cheddar cheeses.  Spoon remaining beef mixture over top.

Beat egg in small bowl until frothy.  Add next 5 ingredients.  Beat until smooth.  Pour over beef mixture.  Sprinkle parmesan cheese over top.  Bake in 350 degree oven for about 45 minutes until golden.  Serves 8 to 10.

Nutritional Information:  1 serving:  541 calories; 27g total fat; 1077 mg sodium; 36g protein; 38g carbohydrate; 2g dietary fibre.

Recipe courtesy The Cheese Book © Company’s Coming Publishing Limited

Parmesan Crisp Chips

Pair these flavorful chips with a green or Caesar salad at lunch or dinner.  The chips also make a nice and tasty garnish for any Italian meal.

1 cup/250 mL             Parmesan cheese, grated
2 tsp/10 mL                finely chopped fresh rosemary

Mix the cheese and rosemary together until well combined.  Place 1 tbsp. of cheese mixture on lightly greased cookie sheet, spread the cheese until flat. Leave approximately 1 inch between crisps.  Bake in a 400 degree oven for 5-6 minutes until golden brown.  Turn crisps over and bake again until other side is golden brown.  Cool and serve.