Cheese Quote of the Week . . .

"Well, many's the long night I've dreamed of cheese -- toasted, mostly . . . "
-- Robert Louis Stevenson

Saturday, July 3, 2010

Toasted, Mostly

Now that both members of the Cheese Stands Alone team are back on board, we wanted to alert readers to a fabulous idea: baked cheese. Recently, the Jack half of the team had the opportunity to tour a nearby farmer's market with one of his favorite surrogate parents, and he brought this home for us to try. It's called Brun-Uusto Bruncow's Baked Cheese, and it seems a bit sturdier than most cheese. We don't think this would really work with Brie.
First, you oil a ridged skillet -- and possibly sprinkle it with herbs and minced garlic, if you'd like. Then, turn the heat up to medium-high and cut the cheese into cubes. Flip the cubes a few times -- it cooks pretty quickly-- until you can see the ridge lines on the cheese (Jack says they are easy to overcook).

You know, we thought that cheese couldn't get much better than it already is, but we couldn't get enough of this stuff.


  1. Sounds yummy!

    Have you been to my new blog, the voice of gail? look under

  2. Okay, it finally works! The cheese log looks yummy - who got to eat it? This is way more sophisticated looking and sounding than the cheese curds I eat from A&W!!! Can't wait to see what is next. Now, this Brun-Uusto stuff Jack brought home - do you have to cook it? Is made specifically for cooking? What is the actual taste of the cheese prior to cooking if you can eat it that way? Is it mild? I hate smelly, strong cheese! As you can see I am not a cheese connoisseur!

  3. We're hungry for more cheese!


  4. The Kraft Spicy Cheeseberger video deserves an Oscar for Best Cheese Recipe.

  5. All other cheeses aspire to be Velveeta!