"Too much" cheese- 4 types in my fridge
Right now i have gouda, gorgonzola, goat, and feta in my fridge. The first three i've had a while now, so I'd like to use them soon-ish. I don't have a lot of those three, but its a good bit when you consider them all together (and their strong flavors!)
Any great ideas that can combine these awesome cheeses?
Add a comment:
Previewing your comment:
HTML Hints
Some HTML is OK: <a href="URL">link</a>, <strong>strong</strong>, <em>em</em>
Comment Guidelines
Post whatever you want, just keep it seriously about eats, seriously. We reserve the right to delete off-topic or inflammatory comments. Learn more at our Comment Policy page.
If you see something not so nice, please, report an inappropriate comment.
Start Talking!
Need a question answered? Have advice to share? Start a Talk topic now!
Sign up to get your questions answered and share advice.
20 Comments:
Goat cheese is great crumbled on some roasted asparagus.
I like feta in omelets (with some herbs de provence) or on salads.
gingercookiewithlime at 8:33PM on 06/03/09
High class mac and cheese with the gouda and goat. Roasted tomatoes (split romas tossed with olive oil and garlic and roasted on 250 for 2 hours) topped with the gorgonzola.
meglo91 at 8:48PM on 06/03/09
is "send it to me" too smartass an answer? My family loves to snack on cheese and crackers..
You could experiment with a pasta and four cheeses type of dish.
missjess at 8:48PM on 06/03/09
Cheese and crackers for appetizers or snacks.
dbcurrie at 9:05PM on 06/03/09
When I said I like feta in omelets, I meant goat cheese. Feta is just for salads for me. Although it might be good with some tomatoes and spinach...
gingercookiewithlime at 9:29PM on 06/03/09
Alton Brown tackled this "I have too many random cheeses in my refrigerator" problem a while back on Serious Eats. From what I can remember, he just tossed them all in a food processor with a couple of other choice ingredients and made a cheese spread that could be added to pasta, bread, veggies, etc.
PumpkinBear at 10:02PM on 06/03/09
I agree with missjess's "send them to me" sentiment. But on a more helpful note... what about some small individual pizzas? Make one for each cheese with other toppings that pair well and everyone can share? Just winging it here. You could even grill them if you're feeling really adventurous.
thinkingincrayons at 10:13PM on 06/03/09
Here's something if you have at least 2 oz of goat cheese. Get a nice-sized cabbage (the size of a cantaloupe). Shred the cabbage and an apple. Put a little olive oil in a large saute pan that has a lid. When the oil is hot, add the cabbage. Wilt the cabbage, then add 1/2 bottle of red wine, salt, and pepper. Let the cabbage cook in the wine until it is completely wilted and purple. Taste it and make sure it's seasoned and has an almost saurkraut sweet-sour taste. Turn off the heat and add the goat cheese.
beth1 at 11:40PM on 06/03/09
You've got the perfect start for Fromage Fort! I could've sworn that the recipe was on SE, but I can't find it. Here's one from F&W: Fromage Fort
The recipe is very forgiving, and modifiable (is that a real word?)
finewinendine at 8:25AM on 06/04/09
There is never such thing as "too much cheese" my friend. The more the merrier in my eyes.
Eat and enjoy. :) Perhaps with a cheese plate or on crakers. Add wine and you are set. If you have more than just for you...Invite a few friends over and have a great girls night.
Butrflygirly at 9:13AM on 06/04/09
quiche-a great use for extra cheeses and lunchmeats. when I was on a real budget, I would buy cheese and meat end cuts from the deli and make quiches from them. Cheap, tasty food. No two ever came out the same.
cindyvan22 at 9:23AM on 06/04/09
You can get some plain yogurt, parsley, lemon juice, and mix the feta or Gorgonzola in there and use it as a salad dressing or on sandwiches or just dip crackers in it. I like any of the first three cumbled and mixed with sun dried tomatoes, pickled celery, onions, and olives with herbs, olive oil, and some vinegar.
Turkey burgers with gouda cheese, tomato, bacon, and avocado.
joeqboo at 11:16AM on 06/04/09
there is no such thing as "too much cheese."
What about - am assuming there are others to be fed - burgers with different cheese toppings? all of those are yummy on burgers imo.
If you're not into mixing, or have a LOT of cheese... mini sliders, each topped with one kind of cheese?
wasliche at 11:41AM on 06/04/09
Parm, Laughing Cow baby swiss, block of sharp cheddar, swiss slices, American slices (I know but I use it when I make mac and cheese). I usually have more in the winter during the holidays when I entertain a lot.
pjracz10 at 12:29PM on 06/04/09
Quattro Formaggio pizza.
Embackus at 3:16PM on 06/04/09
Just eat it. Fondue anyone?
donnie at 10:35PM on 06/04/09
I second the quiche idea, but if you're feeling lazy, I say invite some friends over and have them help you finish the cheese with some crostini and sangria. I love impromptu parties.
bionicgrrrl at 10:51AM on 06/05/09
4 cheeses is not too much cheese in a fridge AT ALL... I must have at least 4-5 more varieties than that.
You can make a grown-up version mac & cheese using the gorgonzola.
I would use the gouda for a risotto with mushrooms and spinach
Goat cheese to top some toasts with roasted tomatoes or just a bruschetta. I also have used goat cheese in a pasta with almonds and sun-dried tomatoes. Or maybe mix it in with mushrooms to make a french-inspired mushroom spread, .
Make some fromage forte melting the goat cheese, feta and some other milder cheese (like cream cheese or ricotta) and use as a dip.
Madelyn
KarmaFreeCooking
MadelynRodriguez at 12:15PM on 06/05/09
i just remembered another use for gouda... these sorullitos de maiz, these are cornmeal fritters, very Puerto Rican.
MadelynRodriguez at 1:21PM on 06/05/09
4 cheeses in the fridge means you're running low.
I have 4 different kinds of goat cheese alone. My cheese drawer runneth over.
eeels at 2:38PM on 06/05/09