More Cheese, Please

Okay, cheese is one of the best dairy products I could think of using in my cooking, so I’m telling you now, please don’t take advantage of it.  It can truly please anyone who tries it.

As we all know, there are many varieties of cheese pleasers.  Some examples I know of include the classic American, Parmesan, cheddar, mozzarella, Jack, Gruyere, Gouda, Gorgonzola, Swiss, fontina, provolone, pimiento, feta, goat, bleu, ricotta, cottage, cream, and mascarpone.  There are all kinds, including much more than just those that I listed, and they can be utilized in sooooo many different ways in sooooo many different recipes.

I love using American, Parmesan, and or sharp cheddar on sandwiches, toast, in soups, sauces, casseroles, breaded on fish, and so much more.  Those cheeses, as well as ricotta, cottage, and or cream, go well in lasagna, baked ziti, and other classic Italian dishes.  Cream cheese is also the most important ingredient in Sophie And Gabby’s Cream Cheese Wontons With Asian Dipping Sauce, an Asian staple that, as an American, I love to eat for a snack.  Sophie And Mom’s Pan-Fried Wonton Wrapper Ravioli five-cheese version incorporates ricotta, cottage, cream, Parmesan, and sharp cheddar cheese, all of which come together to create a heavenly filling for this bite-size dinner.  Anyway, cheese is truly a triumph in the dairy world, so don’t be afraid to ask the question, “More cheese, please?”


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