The Cheese Shop

Cleveland's Fromage Destination

Located in the Historic West Side Market in Cleveland, Ohio, The Cheese Shop offers an impressive imported & domestic cheese selection.  We maintain our unique niche by offering more than 175 traditional & rare cheeses from all over the world as well as a diverse line of specialty items.

We take pride in excellent customer service & exceptional quality –we encourage you to sample cheeses before purchasing to guarantee satisfaction.  We cut your cheese to order ensuring freshness & allowing you to determine the size to fit your needs.

TWO CHEESE FONDUE

Serves: 4

3 Tbsp     butter or margarine
3 Tbsp     flour
1/8 tsp     cayenne
3/4 cup   light cream
3/4 cup   chicken stock
1 tsp        dry minced onion
1/4 lb      Parmesan cheese, shredded
1/4 lb      Swiss cheese, diced finely
dunkables*

Melt butter in small saucepan or fondue pot. Blend in flour and cayenne. Gradually add liquids. Add onion and cook, stirring until thickened. Add cheese and cook until melted.

*Crusty bread cubes, pretzels, apples, fresh or steamed broccoli, cauliflower, asparagus, Chinese pea pods, new potatoes, mushrooms, sausages or ham all make for a tasty fondue experience!

CHEESE SOUFFLE DREAMS

10 oz        Cream Cheese
1 tsp         Baking powder
1/4 tsp     Salt
1/4 tsp    Worcestershire sauce
1 tsp         Onion juice (optional)
2                Eggs, separated
36             2” round bread cups*
Paprika   (optional)
Caraway seeds (optional)

Mix all ingredients except for egg white and bread cups for about 2 minutes, then add beaten egg whites. Fill the bread cups with this mixture with a pastry bag or drop from a teaspoon. Dust with paprika or sprinkle on caraway seeds.

Bake at 350 for 15 to 20 minutes until golden brown, or they can be put under the broiler. These can be frozen.

*Bread Cups:
Using a 2 2/3 inch round cutter (or a juice glass) cut bread into rounds. Butter both sides with melted butter and press into mini muffin tins, being careful not to tear bread. Season with salt.

Bake at 300 for 10-15 minutes until toast are firm to the touch and slightly golden in color. Fill as desired.

CHEDDAR & ASIAGO MACARONI & CHEESE

Serves: 8

1 lb       elbow macaroni
2 C       (8oz) cheddar cheese, shredded
2 C       (8oz) asiago cheese, shredded
1.5 C    milk
1.5 C    heavy cream
butter
kosher salt & freshly ground black pepper
 

Heat oven to 375F. Bring a large pot of water to a boil. Add macaroni. Return to boil and cook approx 5 minutes, or until pasta is el dente. Drain and rinse with cold water. 

Butter a 8x11” baking dish. Spread 1/3 of the macaroni over the bottom. Season with salt and pepper. Combine cheeses in a bowl and sprinkle 1/3 of the mixture over the macaroni.

Continue with 2 additional layers of macaroni and cheeses.  Combine milk and cream and slowly pour over macaroni.  Cover tightly with foil and bake 45 minutes. Remove foil and continue baking until top browns a bit (5-7 minutes). Remove from oven and let rest 15 minutes. Serve hot.

Creamy Peach-Rosemary Ice Pops

Makes: 10 Ice Pops

For simple syrup:
½ C         Water
½ C         Sugar
1 tsp        Dried rosemary (or 3 sprigs, fresh)

Ingredients:
8 oz        Mascarpone cheese
2 Tbsp    Greek yogurt, plain
2 Tbsp    Heavy cream
1 ½          Large peaches, peeled/diced

In a small saucepan, stir together water and sugar. Heat over medium high heat until sugar dissolves and mixture begins to boil. Remove pan from heat and stir in rosemary. Allow herbs to steep until syrup is completely cooled, about 20 minutes. Strain, separate 1/4 cup from batch and reserve remaining syrup.

Meanwhile, whisk mascarpone, yogurt, and 1/4 cup of rosemary syrup. Set aside. In a blender or food processor, puree peaches and remaining syrup until smooth.

Fill Ice pop molds by layering mascarpone mixture and fruit mixture by the spoonful until almost full. Use a skewer to “swirl” layers together slightly, but do not over stir.  Insert sticks and freeze 4-6 hours or overnight.

APRICOT GOAT CHEESE TART WITH ALMOND COOKIE CRUST

From: Culture Magazine (adapted)
Yield: 1- 9" Tart

For the crust:
⅔ c         toasted sliced almonds
1 c          all-purpose flour
½ c        sugar
½ tsp     salt
8 Tbsp   cold unsalted butter, cut into small cubes
1 Lg        egg
¼ tsp     almond extract

Topping:
2 c         dried apricots
1 c          water
½ c        sugar

Filling:
10 oz     Lake Erie Creamery Fresh Chèvre, room temperature
8 oz       Neufchâtel-style cream cheese, room temperature
¾ c        sugar
2 Lg       eggs
¼ c        heavy cream

Instructions:
Heat the oven to 375°F. In a food processor fitted with a chopping blade, coarsely grind the almonds. Set aside 3 tablespoons of the ground almonds.

Add the flour, sugar, and salt to the almonds remaining in processor. Pulse to mix and finely grind the almonds. Add the butter and pulse briefly, just until butter is in fine pebbles and distributed throughout. Whisk together the egg and almond extract. With the processor running, add egg mixture and mix briefly, until a soft dough forms. Press the dough evenly into the bottom of a 9-inch spring form pan and bake 22 to 24 minutes or until golden.

Divide each apricot in half along its seam. Combine the apricot halves, water, and sugar in a saucepan. Stir and simmer until the apricots are soft and the liquid is reduced by half. Set aside.

In the large bowl of an electric mixer, beat together the goat cheese, cream cheese, and sugar until well mixed. Beat in the eggs one at a time until blended. Scrape down the sides of the bowl, add the cream, and beat until very smooth.

When the crust is finished baking, remove and reduce the oven temperature to 350°F. Pour the filling over the crust and bake 35 to 40 minutes or until filling is set in the center and tiny cracks appear at the edges. Cool in pan 15 minutes. Remove the sides of the spring form pan and cool tart completely. Refrigerate at least 4 hours or overnight.

Arrange the apricot halves to cover the filling. If desired, sprinkle with a little sugar and place tart under the broiler to brown the fruit slightly. Brush the side of the tart with some of
the leftover apricot syrup, press the reserved ground almonds to cover the sides, and serve.

SKEWER ITALIANO

Yields: 6 skewers

1 pk     The Cheese Shop Halloumi
½ C    Balsamic  vinaigrette
6          Urban Herbs sundried tomatoes   
6 pcs   Prosciutto  
6          6” skewers, soaked in water for 30 minutes
1           ziplock bag

Cut Halloumi into 12 cubes.  Place inside ziplock bag with balsamic, shake gently to coat & place in the refrigerator for one hour. Cut tomatoes & prosciutto in half to achieve 12 pieces of each.    

Place a piece of cut tomato on a Halloumi cube & wrap with one piece of prosciutto. Place two prosciutto-wrapped Halloumi’s per skewer.  Grill on a well-oiled grill over medium heat for 10-15 minutes, turning periodically

BEER & CHEESE PRETZEL BITES

From: Tasty via Facebook

3 C          Shredded cheddar cheese
2 Tbsp    Corn starch
½ C         Beer of your choice (plus 2 tbsp)
1 lb          Pizza dough
5 C          Water
¼ C         Baking soda
1    Egg
Coarse Salt

  Preheat oven to 425˚F and bring water to a boil in a medium pot. Meanwhile, toss the cheddar cheese with the corn starch until it is evenly distributed. In a medium saucepan, bring beer to a simmer. Add in the cheese corn starch mixture and whisk until it begins to thicken.

Slice pizza dough into small pieces, roll into a balls and flatten out. Place a spoonful of the cheese mixture in the center of the dough. Bring top and bottom edges together to seal, do the same with the remaining edges until it all meets at the center and there are no holes for cheese to leak out. Do this for remaining dough pieces. Add baking soda to your boiling water when all dough is stuffed and ready. Immediately drop your dough balls into boiling baking soda water one at a time. Boil for 20-30 seconds then take out and place on a baking sheet lined with parchment paper.

In a bowl, combine egg and 2 Tbsp beer, beat with a fork. Brush the mixture onto tops of each ball then top with coarse salt. Bake 15-20 minutes or until all bites have browned.

 

NAPOLEON SALAD WITH GOAT CHEESE

Yields: 2 Salads

1/2 cup white wine vinegar
1 Tbsp each minced fresh parsley and chives
1 Tbsp each honey and Dijon mustard
1/4 cup extra-virgin olive oil
1 head bibb lettuce, separated into leaves
1/2 cup seeded and diced tomato
1/2 cup crumbled goat cheese
Salt & Pepper to taste

Whisk together vinegar, parsley, chives, honey and Dijon in a bowl; season with salt and pepper. Drizzle in oil, whisking constantly until vinaigrette is well blended. Toss lettuce leaves with some of the vinaigrette. Arrange a few leaves on a plate; sprinkle with tomato and cheese, then top with more leaves. continue layering until half the ingredients are used. Prepare the second salad with the remaining ingredients.

CHEDDAR GOLDFISH WITH PEANUT BUTTER SPREAD

Yield: About 40 Crackers
From: Country Living Magazine

1 C           All-purpose flour
4 Tbsp    Cold, unsalted butter
8 oz         Extra sharp Cheddar cheese, grated
¾ tsp       Salt
½ tsp       Pepper, freshly ground
½ C          Peanut butter
1 Tbsp     Honey
Cayenne Pepper, to taste

Pulse flour, butter, cheese, 1/2 tsp salt, and pepper together until the mixture resembles coarse meal. Pulse in water 1 Tbsp at a time, until the dough forms a ball and rides the blade. Remove, wrap in plastic and chill for 20 minutes. (or up to 24 hours) Meanwhile, in a separate bowl, stir peanut butter, remaining 1/4 tsp salt, and honey together until smooth. If desired, stir in cayenne pepper for extra heat.  Cover with plastic wrap and set aside until ready to serve.

Heat oven to 350˚F. Line 2 baking pans with parchment paper and set aside. Roll the dough out ito 1/8th inch thickness. Cut out as many crackers as possible with a fish-shaped cookie cutter.  Place them 1 inch apart on the prepared baking pans. Bake until golden and crisp - 15 to 20 minutes. Transfer to cooling racks. Repeat with remaining dough and scraps. Store in an airtight container for up to 1 week.  Serve with peanut butter spread.

BROCCOLI & CAULIFLOWER WITH BREADCRUMB & ROMANO

Serves: 6-8
From: Grate. Pair. Share - Wisconsin Milk Board Magazine

4 T   Olive oil
2       Garlic cloves
4 T Butter
1 C    Panko breadcrumbs
1        Head broccoli, cut into florets
1        Head cauliflower, cut into florets
1 C    Romano Cheese, shredded (4 oz)
Salt & Pepper to taste

Heat olive oil in skillet over medium heat. Add garlic and simmer just until fragrant, or about 1 minute. Pour garlic and oil into bowl and set aside.

Return skillet to medium heat; melt butter. Add breadcrumbs and pinch of salt and pepper. Cook, stirring frequently until lightly toasted. Remove from heat and set aside.

Steam broccoli and cauliflower until crisp-tender, about 5 minutes. Drain and return to pan. Pour garlic oil over and gently toss to coat. Add breadcrumbs and Romano cheese; gently mix and serve.

CHEESY GARLIC CAULIFLOWER PUREE

Yield: 2 Cups

1               Head of cauliflower
2 Tbsp    Heavy cream
1 Tbsp     Butter
2 oz         Vintage Cheddar cheese
2               Cloves garlic
1                Bay leaf
Salt & Pepper to taste

Clean & trim the cauliflower, chop into medium sized pieces. Place cauliflower, bay leaf, and garlic in a pot and pour in enough water just to cover.  Bring to a boil and cook until cauliflower is tender, or about 20 minutes. Drain and discard bay leaf.

Transfer cauliflower and garlic to a blender, add cheddar, butter and cream. Blend mixture until desired consistency is reached and season to taste.

FIESTA CHEESE DIP

⅓ C        Onion, diced
1 tsp       Olive oil
2             Med tomatoes,seeded & chopped
1 Tbsp    Chopped green chiles
1 Pkg      Frozen spinach, thawed & chopped
                and well drained (10 oz)
1C            Monterey Jack cheese (4 oz) grated
1C            Chihuahua cheese (4 oz)grated
1 Pkg       Cream cheese (8 oz)
1 Can       Black olives, (2.25 oz) sliced & drained
Corn tortilla chips
Sour Cream (optional, garnish)
Green Onion, sliced (optional, garnish)

Preheat oven to 400°F.  Cook onion in olive oil in medium skillet over medium-high heat 5 minutes or until tender. Add tomato and chiles; cook 2 minutes. Transfer mixture to a large bowl; add spinach, cheeses and olives, stirring well.
Spoon mixture into a buttered 2-quart baking dish. Bake, uncovered, for 30 to 35 minutes or until golden and bubbly. Serve warm with tortilla chips. Garnish with sour cream and sliced green onion (optional). 

RACLETTE WITH PICKLED VEGETABLES

Serves: 4-6

½ C   white vinegar
¼ C   sugar
1 T    kosher salt
1 T    Urban Herbs pickling spice
¾ lb. The Cheese Shop Raclette cheese
3       cucumber, peeled & sliced
1       medium onion, sliced
1       large red pepper, diced
½ lb. grated Parmigiano Reggiano


PICKLING:  In a non-aluminum pan, heat white vinegar, sugar & salt until dissolved. Bring to room temperature & add pickling spice.  Place prepared vegetables in a non-aluminum bowl.  Pour vinegar mixture over & stir to blend. Cover & refrigerate for 24 hours.  Store up to 2 weeks, stirring daily. 

RACLETTE: Place Raclette on an oven-safe, table-friendly platter or skillet (Pyrex®, cast iron, enamel). 
Heat gently in the oven or use a Raclette grill (do not microwave) until soft & slightly melted. Serve immediately with pickled sides. 

*You can substitute/use mushrooms, zucchini, yellow squash, cauliflower, broccoli, yellow beans, carrots, celery & radishes.  Blanch firmer vegetables first.

POMEGRANATE BLUE CHEESE BALL

Yields: 1 Cheese Ball

1 Tbsp    Butter
1 Tbsp    Fresh sage, chopped
⅓ C         Walnut pieces, chopped
¾ C         Cream cheese, softened (6 oz)
1 C           Blue cheese, crumbled (6 oz)
¼ tsp     Salt
¼ tsp     Pepper
Seeds from 1 pomegranate (about 1 cup)

Melt butter in skillet over medium heat. Add sage and walnuts. Cook 3-4 minutes or until walnuts are toasted. Remove from heat; set aside.

In bowl of an electric mixer, beat cream cheese, blue cheese, salt and pepper until combined. Fold in walnut/sage mixture.

Place large sheet of plastic wrap on counter top; scoop cheese mixture onto plastic sheet; wrap, forming ball and refrigerate 1 hour. Remove cheese from refrigerator and reshape into ball. Place pomegranate seeds in shallow bowl; carefully roll cheese ball in seeds using your hands to gently push them to adhere. Place on a serving plate. Serve immediately or refrigerate up to 1 day. 

PISTACHIO FETA CHEESE BALL

¾ Cup   Cream cheese, softened (6oz)
1 Cup     Feta cheese, crumbled (6oz)
⅓ Cup    Pistachios, chopped and toasted,
               Plus 1 cup for rolling
1 Tbsp   Basil
2 tsp     Oregano
¼ tsp    Salt
¼ tsp    Pepper
Pinch    Crushed red pepper flakes

In bowl of an electric mixer, beat cream cheese, feta, ⅓ cup pistachios, basil, oregano, salt, pepper and crushed red pepper until combined.

Place large sheet of plastic wrap on counter top; scoop cheese mixture onto plastic sheet; wrap, forming ball and refrigerate 1 hour. Remove cheese from refrigerator and reshape into ball. 

Place remaining 1 cup pistachios in shallow bowl, roll ball in pistachios, using your hands to gently push nuts into cheese ball to adhere. Add additional pistachios if necessary, to complete rolling. Place on a serving plate. Serve immediately or refrigerate up to 1 day. 

 

PINEAPPLE & TOASTED COCONUT CHEESE BALL

Yield: 1 Cheese Ball

1½C       Mascarpone cheese (10 oz)
1   C       Feta or Blue cheese (6 oz)
⅓  C       Fresh cored pineapple, diced
¼  tsp    Salt
¼  tsp    Pepper
1 C          Unsweetened coconut flakes, toasted

In bowl of an electric mixer, beat mascarpone cheese, feta (or blue cheese) pineapple, salt and pepper until well combined.

Place large sheet of plastic wrap on counter top; scoop cheese mixture onto plastic sheet; wrap, forming ball and refrigerate 1 hour. Remove cheese from refrigerator and reshape into ball. 

Place toasted coconut flakes in shallow bowl; roll ball in coconut, using your hands to gently push coconut into cheese ball to adhere. Place on a serving plate. Serve immediately or refrigerate up to 1 day. 

BAKED BRIE WITH CRANBERRY, APRICOT & HONEY

Serves 8

1/3 C    Dried cranberries, chopped
1/3 C    Dried apricots, chopped
1/4 C    Sliced almonds
1/4 C    Honey
1 1/2 tsp    Fresh thyme, chopped
1     Sheet, puff pastry
1    Wheel, brie
1    Egg white
1/8 tsp    Salt
Salt & Pepper to taste

Preheat oven to 400˚F.  Combine cranberries, apricots, almonds, honey, and thyme in a medium bowl. Set aside. Roll out puff pastry gently to obtain a 12” square. Trim the top rind off brie and center the wheel atop puff pastry. Top with fruit mixture.

Beat egg white 1/8 tsp salt together in a small bowl. Brush pastry edges with egg wash. Gather excess dough, folding corners inside towards center. Place on a parchment paper lined baking dish. Chill in freezer for 15 minutes.

Remove from freezer and lightly brush pastry with egg wash.  Bake 35 minutes or until golden brown.

BASIC FONDUE

4 1/2 oz each:  The Cheese Shop Emmenthal, Gruyere, Raclette, grated
1 Tbsp cornstarch
1 garlic clove, cut in half
1 1/2 cups white wine or hard cider
freshly grated nutmeg, to taste
salt and pepper, to taste

1. Toss cheese with cornstarch.
2. Rub the inside of the pot with the garlic.
3. Pour in the wine/hard cider and heat until it just begins to bubble.
4. Slowly add in cheese, a small handful at a time, stirring in a figure eight motion. Wait until cheese is fully melted before adding next handful.
5. Add nutmeg, salt and pepper. Serve with bread or fruit.

 

CHEESE FONDUE

INGREDIENTS:
1 C      Dry white wine       
½ Lb  Shredded Guggisberg Swiss cheese
½ Lb  Shredded Gruyere cheese
2 T     All-purpose flour 
¼ t    Salt
¼ t    Ground nutmeg
1         Loaf French bread, cut into 1" cubes

Simmer wine in fondue pot. Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

BROCCOLI CHEESE SOUP

Slow Cooker Recipe
Serves 6
 

INGREDIENTS:
1/3 cup butter, sliced
1 1/2 cups chopped yellow onion
2 cloves garlic, minced
6 Tbsp all-purpose flour
Salt and freshly ground black pepper
2 (12 oz) cans evaporated milk
5 cups low-sodium chicken broth
5 cups small diced broccoli
1/8 tsp dried thyme
1/2 cup heavy cream
12 oz sharp cheddar cheese, shredded
2 oz parmesan cheese, finely shredded

Melt butter in a large skillet over medium heat. Add onions and saute until they begin to soften, about 3 - 4 minutes. Add garlic, flour and season lightly with salt and pepper then cook, stirring constantly, 2 minutes. While whisking, slowly pour in evaporated milk (whisk well to smooth). Cook mixture, stirring constantly until it begins to thicken then pour into a slow cooker along with chicken broth, diced broccoli and thyme. Cover with lid and cook on HIGH for 2 1/2 - 3 hours or low heat for 6 hours. Turn heat to warm (or off) and stir in heavy cream, then add in shredded cheddar cheese and parmesan cheese and stir to blend. Season with salt and pepper to taste and serve warm.

How can you govern a country which has 246 varieties of cheese?
— Charles de Gaulle

Classic Seafood   |   Urban Herbs

©2007 - 2017 The Cheese Shop, All Rights Reserved