Featured Cookbook

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1. Crescenza in Carrozza with an Herb Crust

2. Gouda Bread Pudding

3. Zucchini Rolls with Herbed Ricotta and Gruyere

Book Description

Founder of the Mozzarella Company, a specialty-cheese store, and author of The Cheese Lover's Cookbook and Guide, Paula Lambert is ideally suited to offer attractive cheese recipes. From soups and salads to entrées, appetizers, and even desserts, Cheese, Glorious Cheese! presents recipes that explore a wide array of varieties and flavors of cheese. Included throughout are easy-to-follow tips for choosing, storing, and substituting cheeses, and recipes for vegetarians as well.

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Cheese, Glorious Cheese: More Than 75 Tempting Recipes for Cheese Lovers Everywhere

Authors: Paula Lambert

Date: February 2007

ISBN: 074327895X

Publisher: Simon & Schuster

Hardcover

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A cross between glorified macaroni and cheese and a souffle, this dish is light, fluffy, and deliciously cheesy, with a browned, crusty top. It’s perfect with roasted and grilled meats.

Serves 8

• 4 eggs

• 2 cups milk

• 1/2 cup (4 ounces) crème fraiche or sour cream

• 1/2 teaspoon salt

• 1/2 teaspoon white pepper

• 1 baguette

• 2 tablespoons butter

• 2 cups (8 ounces) shredded sharp, aged Gouda

1. Break the eggs into a large mixing bowl. Add the milk, creme fraiche or sour cream, salt, and pepper and whisk until well combined.

2. Cut the baguette in half, then cut it into quarters and finally into 1-inch cubes. Add the bread to the egg mixture and toss to combine. Leave to soak up the liquid for at least 10 minutes.

3. Preheat the oven to 400 degrees F. Generously butter an 8-inch to to-inch casserole or souffle dish.

4. Transfer 1/3 of the soaked bread to the casserole and then sprinkle 1/4 of the cheese on top. Repeat layering the bread and cheese until the casserole is filled. You should have 3 or 4 layers of bread and cheese. Pour any remaining egg mixture over the bread. Finish by sprinkling the remaining cheese in a thick layer on top.

5. Transfer to the oven and bake for 30 to 40 minutes, until the bread pudding has puffed up in the center and the top is crusty and golden brown. Serve hot.

More From This Book:

1. Crescenza in Carrozza with an Herb Crust

2. Gouda Bread Pudding

3. Zucchini Rolls with Herbed Ricotta and Gruyere

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