What other cheese do you use for cooking than Swiss, Cheddar, Mozzarella, Rigotta or American?
Well, I love to stuff burgers with bleu cheese! It’s delish, as Rachel Ray would say! I took a cooking class at Williams Sonoma and we stuffed mini burgers with bleu cheese, swiss cheese, and cheddar (separately). I just took the puff pastry out of the freezer to thaw as I plan on making baked brie when my daughter gets home from work. It’s simple to make, and yummy! I was thrilled to find a new source of Brie at a city market–it was a cheeselover’s paradise! There is Feta cheese that I use when making spanakopita (spinach pie)–tangy white cheese that is delicious in greek foods! Asiago cheese is wonderful in Italian foods! Yum! There is Kasseri cheese that is wonderful to make Saganaki–Greek Flaming Cheese with. I used to order it in this wonderful Greek restaurant (now closed), and it would come flaming to the table to be extinguished by the waiter with a squeeze of lemon juice as we called out “Ooopa!”. Here’s the recipe: 8 (1/2-inch) slices Kasseri cheese
