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What to do with smoked cheese.......

post #1 of 15
Thread Starter 
.......Turn them into cheese crispy's.

Here's some made of smoked cheddar and jack cheese. Then topped with some pepper and thyme. Baked on parchment paper at 380 for 8-10 minutes.
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Edited by cmayna - 2/24/14 at 6:43pm
post #2 of 15

Hmmm....looks very interesting.  I think I'll have to give these a try!  Do you bake them or broil them?

post #3 of 15

These are probably baked because cmayna has given us a temperature and a time. 

post #4 of 15

Yes they do look lovely Thumbs Up.

 

I do something similar here using Parmesan cheese - though they are usually smaller. It can add a fun twist to place a small ice lolly stick into the cheese before they are baked and then they can be eaten like lollipops.

post #5 of 15
Thread Starter 
Quote:
Originally Posted by AJBert View Post
 

Hmmm....looks very interesting.  I think I'll have to give these a try!  Do you bake them or broil them?

 

Yes, as I noted in my original post  "Baked on parchment paper at 380 for 8-10 minutes.    Whatever you do, do NOT apply any salt for the cheese already has that covered.  You can also experiment with different spices such as tarragon, oregano, rosemary, etc.  Just don't over do it.  Also, when you pull it out of the oven, you might need to gently pat off some of the oil that oozed out of the cheese.  As soon as they cool down, I will put them in a ziplok bag.

post #6 of 15

Back when the kids were young we used to do this but when the cheese disks were made the kids wold put a little pizza sauce on them then topping of choice then back in oven under the broiler or a min or two.  Kids loved them.

 

I need to try this again with smoked cheese.

 

Stan

post #7 of 15

These are not actually mine but are using a similar recipe but it gives you the idea of the lollystick

 

To be honest though Craig I think yours look better Thumbs Up

 

Parmesan and poppy seed lollies

post #8 of 15

Looks good. My twist on it is I break up some spicy cheese crackers mix the cheese with it the bake.

Happy smoken.

David

post #9 of 15
I used to do this with parmesan and use it as a starter in the restaurant.

You have other shaping options too - while they are still warm and a little pliable try (depending on size) laying them over an upturned teacup or ramekin. For smaller discs you can press them into an egg box and these will give you mini cheese bowls.

Another option is rolling around a wooden spoon to give a pipe or, if you've got the eye for it, roll into a mini ice cream cone shape.

The biggest selling one I ever did was the 3 cheese sundae! A parmesan cone stuffed with goats cheese mousse (derind some goats cheese and place in a blender with cracked black pepper, some double / whipping cream and blend till light and fluffy. This can then be piped into the cones.) these were topped with chopped chives and a mini cheese straw for a 'flake'.

Looked great and a brilliant canapé to make. To serve them, simply drill some holes big enough to hold the cones into a disc of perspex or a nice lump of wood!
post #10 of 15

Hey Jax - If you are planning on joining in the UK summer meet then be sure to bring some of those along Thumbs Up

post #11 of 15

Looks Yummy!

 

Mel

post #12 of 15

:drool: nuff said

post #13 of 15

Is that just cheese on parch. paper or is there something underneath it?

post #14 of 15
Thread Starter 

Cookie sheet under the parchment paper.

post #15 of 15
Thanks, will definitely try this out.
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