Three simple and delicious recipes for cheese lovers

Cheese recipes

Grilled or melted, cheese is always a good idea. You can pair it with lots of different ingredients, it goes perfectly with several wines and it’s that kind of food that will always make you smile. Here are three recipes for cheese lovers.

Cheese soufflé

½ l milk

100 g butter

100 g Gruyère

100 g flour

25 g potato starch

5 eggs

Nutmeg

Salt

White pepper

Heat the milk with a pinch of salt and mix the flour with the potato starch. Let the butter melt in a small pan, then add the flour mix e let it cook for a couple of minutes. Add the warm milk and mix together until boiling. Let the mixture cool, then add the white pepper, some nutmeg and the grated Gruyère cheese. Add the egg yolks and mix all the ingredients together. Whisk the egg whites and add them to the cheese mixture. Put the mixture in a baking dish, slightly buttered. Preheat the oven at 200°C e put the soufflé in. As soon as you put it in the oven, lower the temperature at 160°C and cook for about 40 minutes.

Mozzarella in carrozza

1 buffalo mozzarella (300 g)

½ loaf of stale bread

3 eggs

1 handful of flour

Milk

Salt

Extra virgin olive oil

Keep the mozzarella in the fridge for at least one day to let it dry and harden up. Cut it in eight slices, then cut sixteen slices of bread. Put each mozzarella slice between two slices of bread, then put some flour on each cheese sandwich. Whisk the eggs with some milk and pour the mixture on the sandwiches. Fry each sandwich in a pan with olive oil and serve the mozzarella in carrozza hot.

Ricotta croquettes

300 g ricotta

1 tablespoon flour

4 tablespoons parmigiano

2 eggs

1 handful of bread crumbs

Nutmeg

Salt

Pepper

Extra virgin olive oil

Squash the ricotta with a fork, then add all the ingredients together. Create the croquettes and cover them with bread crumbs. Fry the ricotta croquettes and serve them hot.

Swiss fondue

300 g Gruyère

2 glass of white wine

1 garlic clove

1 shot glass of Kirsh

1/3 teaspoon corn flour

1 pinch of baking soda

Nutmeg

Black pepper

Grate the cheese and put it in an earthenware pan rubbed with the garlic clove. Pour the wine and cook the fondue on low heat. As soon as the cheese starts melting, add the corn flour and a bit of nutmeg with the Kirsch. Mix all the ingredients together and add a handful of black pepper with a pinch of baking soda. Serve the fondue pan on the table by putting it on a little stove on low heat.