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.

Filtering by Category: Snacks

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.

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.

 

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.

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

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