recipes featuring ohio cheese

Recipes by Marilou Suszko | Prepared by Gayle Lewis | Photos by Jodi Miller

The Perfect Grilled Cheese Sandwich
8 ½-inch thick slices of bread
1 garlic clove, halved
2 cups shredded cheese (Gouda, Havarti, Swiss, cheddar or a combination)
4 tablespoons prepared pesto
1 7-ounce jar roasted red peppers, drained and sliced into thin strips
olive oil
salt and freshly ground pepper

Brush one side of each slice of bread with olive oil and rub with the cut garlic clove. On half of the slices, spread one tablespoon of pesto on the side not brushed with oil. Top the pesto with the roasted red pepper strips and ½ cup shredded cheese. Season with salt and pepper and top with remaining bread slices, oiled side up. Heat a large heavy skillet or griddle over medium low heat. Place the sandwiches in the skillet and cook until crisp and golden about 5 to 6 minutes per side. Serve immediately. Makes 4 sandwiches.

Macaroni and Smoked Gouda
1 pound penne pasta or elbow macaroni
½ cup unsalted butter
2 tablespoons flour
1 cup half and half, at room temperature
1 pound smoked Gouda, shredded
½ teaspoon salt
freshly ground black pepper, to taste

Cook pasta according to directions. Drain and transfer to a large bowl. Cover to keep warm. Lightly butter a 10-inch casserole dish. Melt the butter in a medium saucepan. Whisk in the flour until smooth. Gradually add the half and half, stirring until smooth, hot and bubbly. Set ¼ cup of the cheese aside and add the remainder to the saucepan, stirring constantly until the mixture is thick and hot. Stir in the salt and pepper. Remove from the heat and pour over the pasta, mixing well.

Transfer the macaroni to the prepared dish.  Sprinkle the remaining cheese on top. Place under the broiler for a minute or two until the cheese is melted and golden. Serve immediately. Makes 6 servings.

Baked Eggplant with Quark
2 medium-sized eggplants
olive oil, for brushing
salt and freshly ground black pepper, to taste
½ cup quark*
1 clove garlic, minced
¼ cup finely chopped fresh basil
* If quark is not available, substitute ½ cup softened cream cheese.

Preheat oven to 350 degrees. Slice the eggplant into ½-inch slices. Brush each side with olive oil. Fry over medium-high heat until lightly browned on both sides, about 2 minutes per side. Arrange slices on a lightly oiled baking sheet. Sprinkle with salt and pepper. Mix the garlic with the quark and spread over the slices. Bake for 10 minutes or until the cheese is bubbly and the eggplant is soft. Sprinkle the basil over the top and serve hot. Makes 4 to 6 servings.

Goat Cheese Medallions with Honey Thyme Vinaigrette
8 ounces fresh goat cheese
salt and pepper
1 tablespoon fresh thyme leaves
¼ cup olive oil
1 teaspoon Dijon mustard
1 cup unseasoned breadcrumbs

Honey Thyme Vinaigrette
¼ cup balsamic vinegar
1 tablespoon fresh thyme leaves
¾ cup olive oil
salt and pepper

6 cups assorted salad greens, washed and dried

Preheat the oven to 350 degrees. Divide the cheese into four 2-ounce portions forming each into a medallion shape, about 1-inch thick. Season with salt, pepper and thyme leaves. In a shallow bowl, whisk the olive oil and mustard together. Dip the goat cheese in the oil mixture to coat all sides and then roll in the breadcrumbs. Place in a lightly oiled baking dish and refrigerate for 30 minutes before baking. Bake for 12 minutes or until the center is soft to the touch. Remove from oven and let stand for 10 minutes.

To make the vinaigrette, whisk the honey, vinegar and thyme together. Add the olive oil in a thin stream, whisking constantly. Season to taste with salt and pepper. Toss salad greens with the vinaigrette and divide between four salad plates. Top each salad with a warm goat cheese medallion and serve immediately. Makes 4 servings.

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