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

YIELDS: 4 Servings
 

INGREDIENTS:
3 Tbsp   Butter or Margarine
3 Tbsp   Flour
1/8 tsp Cayenne Pepper
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 fine
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, sausage or ham all make for a tasty fondue experience!

SKEWER ITALIANO

YIELDS: 6 Skewers
PREP: 20 Minutes
REFRIGERATE: 1 Hour
COOK:  10 Minutes

INGREDIENTS:
1 package   The Cheese Shop Halloumi
½ C              balsamic  vinaigrette
6                    Urban Herbs sundried tomatoes   
6 slices        prosciutto  
6                    6" skewers, soaked in water for 30 minutes
1                     ziplock bag 
 
1.    Cut Halloumi into 12 cubes.  
2.    Place inside ziplock bag with balsamic , shake gently to coat & place in the refrigerator for one hour.
3.    Cut tomatoes & prosciutto in half to achieve 12 pieces of each.    
4.    Place a piece of cut tomato on a Halloumi cube & wrap with one piece of prosciutto. 
5.    Place two prosciutto-wrapped Halloumi's per skewer.  
6.    Grill on a well-oiled grill over medium heat for 10-15 minutes, turning periodically.

 

PARMESAN CRISPS WITH CHERRY-APRICOT MINCE

YIELDS: 28 Crisps

START TO FINISH: 1 ½ Hours

 INGREDIENTS:

¼ lb. each      Urban Herbs dried tart, cherries, dried apricots, finely chopped

1 ½ t                 balsamic vinegar

½ lb.                The Cheese Shop grated Parmigiano Reggiano  

 

1.      In a medium bowl, combine chopped cherries, apricots & balsamic. 

2.      Stir thoroughly & let stand about 1 hour. 

Meanwhile:

1. Preheat oven to 350 degrees & line 4 cookie sheets with parchment paper. 

2. Place 1T of Parmesan in a small mound onto each cookie sheet, alternating spacing & allowing about 3" between each mound (you should fit about 7-8 mounds per sheet). 

3.  Bake 1 sheet at a time for 12 minutes. 

4.  Remove from oven & let stand for 1 minute, putting the next tray in the oven. 

5. Working quickly, fold & pinch one "edge" of the crisp to form a funnel-type shape (Careful-they are hot!)  

6 .Lay upside-down to cool.  To store, layer between parchment paper in an air-tight container until ready to fill with fruit mince. 

7. Just before serving, place a small amount of mince into each crisp. 

RACLETTE

YIELDS: 4-6 servings

PREP TIME: 30 min.

COOK TIME: Less than 10 minutes

REFRIGERATE: 24 hours

INGREDIENTS:

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

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

   

PICKLING

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

 

RACLETTE 

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


OTHER ACCOMPANIMENTS:
Pickled herring, smoked trout, sliced ham, prosciutto, crusty bread, boiled red-skinned potatoes, apples, cooked asparagus & mushrooms, black olives.

 TO POUR:
 Green tea, ice wine, pinot gris, Riesling, Beaujolais wine.

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

Classic Seafood   |   Urban Herbs

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