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cheese puff
Karen’s Harvest Pumpkin Cheese PuffsThe Cheese Factory “Harvest Pumpkin Cheddar” cheese and Cheese Puff recipe: 1 c milk, 1 stick unsalted butter, 1 tsp salt, 1/2 tsp Pumpkin Pie Spice – next time will 1 tsp – 1 c flour. 4 eggs, three quarters 8 oz package of Harvest Pumpkin Cheddar Cheese, 1 beaten egg. Make pate choux with milk, butter salt – bring to scald – just until small bubbles form around rim of liquid. Add flour all at one time and stir constantly over low heat, for 2 minutes. The reason for this step is to cook the flour – the flour will begin to coat the bottom of the pan – the mixture will become a big glob Now the fun part -spoon the glob into a food processor – it will just kinda fill one side of the processor bowl – now add your eggs and crumpled cheese all at once – and then process until smooth – just a couple of minutes. Now fill a piping bag with mixture fitted with plain round tip or you can use 2 spoons to form mounds. Brush each with egg wash and top with slivered slice of crystallized ginger. Bake for 15 minutes at 425 on parchment lined cookie sheets..
  • This is a recipe a loyal fan shared with us on Facebook…Enjoy!
    For pastry dough:
    2 ½ cup all-purpose flour
    2 sticks cold unsalted butter, cut into ½ inch pieces
    ½ teaspoon salt
    5 to 8 tablespoons ice water – just add ice cubes to glass of cold water
    Blend together flour and salt in food processor for a couple of seconds. Add cubed unsalted butter and pulse until resembles coarse meal – kinda the size of green peas. Add 5 tablespoons of ice water and pulse until incorporated. Squeeze a small handful of dough: if dough does not hold together add ice water, ½ tablespoon at a time, pulse quickly until incorporated. Do not overwork or dough will be tough. Dough will be a little crumbly in the food processor and that is ok. Gather up dough and place on plastic wrap and form a ball. Chill for at least 1 hour.
    Meanwhile…make your caramelized onions
    4 large sweet onions sliced thin – (I used 1015’s big fat Texas sweet onions-weigh ‘bout 1lb each)
    2 tablespoons of olive oil
    1 tablespoon unsalted butter
    2 sprigs fresh thyme
    4 tablespoons of brandy OR sherry
    Sauté onions in oil and butter until caramelized and golden brown – will take about 30 minutes or more this is a slow process so don’t rush it– add thyme and deglaze pan if brandy OR sherry.
    Assembling tarts – preheat oven to 425 degrees
    4 ounces grated Roasted Garlic White Cheddar Cheese from The Cheese Factory
    Cut ball of dough in half return extra half to fridge. Each half ball of dough will make 4 tarts.
    Flour work surface lightly and roll out dough till thin about 15 by 15 inches. Move dough as you are rolling out so it does not stick to work surface. Use a small saucer to cut out 4 tarts. Place tarts on cookie sheet lined with parchment paper. Crimp edges so they look cute – I just folder over edge.
    Sprinkle some of grated Roasted Garlic White Cheddar on each tart shell. Top with 2 to 3 tablespoons of caramelized onions, then add slices tomatoes. Sprinkle with more Roasted Garlic White Cheddar Cheese and sprinkle with fresh basil or Herbs de Provence. OR add sautéed sliced zucchini – alternating sliced zucchini and tomatoes so look appealing.

    Bake in 425 degree oven for 12 – 15 minutes until golden brown. Enjoy with glass of white wine and salad.