1 ½ cups all purpose flour
1 tablespoon finely snipped fresh rosemary
½ teaspoon salt
¼ teaspoon garlic powder
¼ teaspoon ground white pepper
6 tablespoons cold butter, cut into 18 pieces
2 cups finely grated Asiago cheese (8 ounces)
2 tablespoons milk
½ cup sour cream
Fresh rosemary leaves (optional)
2 egg whites, slightly beaten (optional)
In a large bowl, combine flour, snipped rosemary, salt, garlic powder, and white pepper. Using a pastry blender, cut in butter until pieces are pea-size. Add Asiago cheese; toss well.
Drizzle milk over flour mixture; gently toss with a fork.
Drop small dollops of sour cream over flour mixture. Using a wooden spoon, stir until dough comes together and forms a ball.
Turn dough out onto a lightly floured surface. Divide dough in half. Using your hands, roll each dough half back and forth, from center to edges, to form a 6 ½ inch long log about 1 ½ inches in diameter.
Place one log along the bottom edge of a piece of waxed paper or parchment paper. Roll up paper and dough log. If needed, continue to roll log back and forth to create an even shape from end to end. Repeat with second log. Chill for 24 to 48 hours.
Preheat oven to 325 F. Lightly grease a baking sheet; set aside. Unwrap logs. Using a sharp serrated knife, cut logs into 1/8 to ¼ inch thick slices. Place slices ½ inch apart on prepared baking sheet. If desired, dip rosemary leaves in egg whites and place in the centers of the slices.
Bake for 18 to 22 minutes or until golden (do not overbrown the edges). Transfer to a wire rack and cool. Makes about 54 crackers.
Make Ahead: wrap unsliced rolls in foil and freeze for up to 2 months. To serve, thaw for 30 to 60 minutes before slicing. Slice and bake as directed.
Bake Ahead: prepare and bake as directed. Layer cooled crackers between sheets of waxed paper in an airtight container; cover. Store at room temperature for up to 3 days.
1 Gouda round
1 package Crescent rolls
1 egg, slightly beaten
Remove rind from Gouda. Separate Crescent rolls into individual triangles and wrap individually around cheese, pressing edges to seal together and making sure cheese is completely covered. Brush all over with egg wash.
Bake on greased cookie sheet or sheet pan in preheated 350 degree oven for 30 minutes or until nicely browned.
1 (3 ounce) package cream cheese, softened
1 (8 ounce) package sharp Cheddar cheese, shredded (I shred my own since I can get a better cheese with more flavor than the prepackaged shredded)
1 garlic clove, minced
1 tablespoon Worcestershire sauce
½ teaspoon dry mustard
¼ teaspoon ground red pepper (I substituted a few dashes of Tabasco sauce)
¼ cup beer
Beat cheeses at medium speed with an electric mixer until smooth. Add garlic and next 3 ingredients; beat well. Gradually add beer, beating until blended. Chill 1 hour. Serve with crusty bread or crackers. Yield: 2 ½ cups.
4 oz cream cheese, softened
1 4 oz container crumbled Gorgonzola cheese
2 tsp finely chopped onion
½ tsp Worcestershire sauce
1/4 tsp black pepper
½ cup cooked and crumbled bacon
Beat first 5 ingredients at medium speed with an electric mixer until well combined. Cover tightly and chill at least 1 hour or until firm. Can chill up to 3 days. Roll the cheese mixture into ¾ inch round balls. Roll each ball in bacon. Serve immediately or cover and chill until ready to serve. If chilled, let stand 30 minutes before serving.
Feta Cheese Truffles- substitute feta cheese for gorgonzola in above recipe. Roll in ½ cup chopped parsley instead of bacon.
Goat Cheese Truffles- substitute goat cheese for gorgonzola in original recipe. Roll in ½ cup toasted, chopped pecans instead of bacon.
2 T olive oil
2 T assorted snipped fresh herbs, such as dill, thyme, basil, oregano and/or parsley
2 cloves garlic, minced
1 Tb lemon juice
1 tsp dried whole mixed peppercorns, cracked
8 ounces feta cheese, cubed
In a small bowl, combine the olive oil, herbs, garlic, lemon juice, and cracked peppercorns. Stir until well mixed. Add cheese cubes and toss very gently to coat. Cover and store in refrigerator for 3 to 5 days. Let stand 30 minutes before serving.