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If you want great recipes, tips and expert cheese advice, it pays to go to the master – which is exactly what we've done. California-based writer Laura Werlin is recognized as one of the country’s foremost experts on American cheese. A renowned cheese expert and author of four highly successful cookbooks, Laura has just released her latest, “Laura Werlin’s Cheese Essentials.”

Share now in her wealth of knowledge with these cheese tips and recipes that are sure to have your taste buds yearning for more.
The New American Cheese Recipes
 
 
Spicy Cheese Spread With Rye Toast (back to Laura Werlin Recipes...)
Serves 8 to 10
1/4 pound Feta cheese
6 tablespoons (3/4 stick) unsalted butter
2 ounces (1/4 cup) Fromage Blanc, at room temperature (or use Ricotta)
1 1/4 teaspoons ground caraway seeds
1/2 teaspoon dry mustard
1 1/2 teaspoons Hungarian paprika
1 scallion, white and light green parts, minced (optional)
10 slices rye bread, cut 1/4-inch thick
1. In a bowl, mix Feta, 4 tablespoons of butter, and Fromage Blanc with an electric mixer until smooth and creamy. Add the caraway seeds, mustard, paprika, and continue mixing until well blended.
2. Mix in scallion, if using. Place the spread in a mold of any shape (a 1 1/2-cup remekin works nicely) or simply place it in a bowl. Cover and refrigerate for at least 6 hours, preferably overnight.
3. At one hour before serving, unmold the cheese to serve onto a serving platter. (If you didn’t use a mold, simply leave the spread in the bowl.)
4. Preheat oven to 400° F.
5. Place the bread slices in a single layer on a baking pan and bake until one side is nicely browned, 8 to 10 minutes. Turn the slices over and spread the remaining 2 tablespoons butter over them. Put back in the oven and bake until butter has melted and the slices are nicely browned, 5 to 8 minutes.
6. Let cool slightly, and then cut the bread crosswise into thirds. Put in a basket or other serving bowl or plate. Serve the cheese spread with rye toasts.