Cheese plate

Cheeses can be soft and firm, cheap and expensive, exquisite and simple, blue and with various additives, sweet and spicy

Cooking time —
Complication —

In recipe book

Cheeses can be soft and firm, cheap and expensive, exquisite and simple, blue and with various additives, sweet and spicy, aged and immature, made of different sorts of milk or of all sorts of milk mixed together. Cheeses are served for dessert at pompous receptions and put on a morning sandwich. Besides, cheese is, of course, an ingredient of many different dishes: appetizers, main courses and soups.

Cheese salad

Ingredients:
2 large carrots
250 g cheese (non-hard)
2 cloves garlic
sour cream for dressing
salt

Grate the carrots and cheese coarsely. Peel and finely chop the garlic. Mix all the ingredients in a bowl. Season with salt, dress with the sour cream but do not put too much not to make the salad "liquid".
Interestingly enough, this salad is considered "Russian" abroad and is cooked for special occasions only.

Cheese paste with nuts

Ingredients:
350 g non-firm cheese
100 g walnuts
150 g double cream or 100 g thick sour cream
4 spring onion leaves
salt, pepper

Grate the cheese coarsely, mix it with the cream. Add the finely chopped spring onions, salt, pepper and whisk well. Add the crushed nuts and stir thoroughly. Put into a dish and chill down for an hour before serving. Serve with toast and sliced sour-and-sweet apples.

Italian cheese soup

Ingredients:
0.5 litre meat stock
100 g spicy cheese
2-3 wheat bread slices
50 g butter
8-10 spring onion leaves
egg
salt

Fry the bread slices in butter on both sides. Put into an ovenproof dish, pour in the stock and constantly stirring pour in the raw egg. Put the soup into the oven preheated to 200

Bon appetite!