Cheese Recipes

Cheese Fondu
Cheese Fondue

Difficulty Level: Beginner
Prep Time: 25 Minutes
Serves: 6

  • 1½ cups dry white wine
  • 2 cloves garlic, crushed
  • 2 teaspoons kirsch liqueur
  • 1 tablespoon cornstarch
  • 8 ounces Emmental cheese
  • 8 ounces Gruyere cheese
  • Freshly grated nutmeg
  • Kosher salt and freshly ground black pepper
  • Country French, Walnut or other rustic bread
  • 1 stick unsalted butter, melted
  • Kosher salt and pepper
  • Apples, pears, sliced


Heat wine and garlic to a simmer; remove the garlic. In a small bowl, dissolve the cornstarch in the kirsch. Stirring in a back and forth motion (NOT circular stirring) sprinkle the cheese into the wine and stir until just melted. Stir in the kirsch mixture and cook to a simmer and thickened.

Cut the bread into 1-inch cubes and drizzle with butter, sprinkle with salt and pepper and bake until toasty, 10 minutes.

Pour fondue into a flame warmed pot, serve with toasted bread and sliced fruit.

Adapted from The Gourmet Cookbook

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Gougeres-French Cheese Purffs
Gougères-French Cheese Purffs

Difficulty Level: Advanced
Prep Time: 30 Min.
Serves: 3 Dozen

  • ½ cup whole milk
  • ½ cup water
  • 1 stick (8 tablespoons) unsalted butter
  • 1 teaspoon kosher salt
  • Pinch of finely ground black pepper
  • Pinch freshly ground nutmeg
  • 1 cup bread flour
  • 5 large eggs
  • 8 ounces grated Gruyère cheese
  • 2 tablespoons minced chives
  • 1 egg plus 1 teaspoon water, whisked together for egg wash


Preheat oven to 400°F.

In a heavy-bottomed saucepan combine milk, water, butter and seasonings. Bring to a boil and simmer until butter has melted. Remove pan from the heat. Pour in all the flour at once and beat vigorously with a spoon until well incorporated. Return pan to the stove and using moderate heat, continue to beat the mixture with the spoon until mixture pulls away from the sides of the pan and the spoon, approximately 1-2 minutes. Remove saucepan from the heat.

Place dough in the bowl of an electric mixer fitted with the paddle attachment. Beat dough until room temperature. Beat in eggs, one at a time, making sure each egg is completely incorporated into the dough and the dough is smooth and glossy but not runny (you may not need the 5th egg). Add the cheese and chives; continue beating until well combined.

Line a sheet pan with parchment paper. Using a pastry bag with a ½-inch tip, fill the bag and pipe out the dough into mounds about 2 inches in diameter spaced 1 to 2 inches apart. Brush tops with egg wash. Bake sheet pan in the middle of the oven until gougères have doubled in size and are golden brown, approximately 25-30 minutes. Remove from the oven and cool. Serve warm or at room temperature.

Recipe by Draeger's Cooking School

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Ribeye Steaks with Roquefort Butter
Ribeye Steaks with Roquefort Butter

Difficulty Level: Beginner
Prep Time: 20 Min
Serves: 6

  • 4 tablespoons unsalted butter, room temperature
  • 2 ounces Gorgonzola, room temperature
  • 6 rib-eye steaks, at least an inch thick
  • Coarse kosher salt
  • Freshly ground black pepper


Compound butters are a very simple way to enhance a fine piece of meat. They can be made well in advance and they freeze well. We recommend grilling thick steaks. There will likely be leftovers unless you have some very hearty eaters, but this provides the basis for some great weeknight dinners.

Mix the butter and cheese together either with the tines of a fork or in a food processor. Form the compound butter into a log. Wrap in plastic wrap and place in refrigerator or freezer.

Heat the grill to hot. Trim any unwanted fat from the steaks to avoid flare-ups. Sprinkle both sides of steaks with salt and pepper. Place steaks on hot grill. Turn after 3 to 4 minutes and continue to grill until an instant-read thermometer reads 120 to 125 for medium rare. Remove the steaks from the grill and place on warm plates.

Slice the log of compound butter into 6½ inch "coins" and place one on each of the steaks. There will be extra butter which can be re-frozen. Serve immediately with steak knives. Variations: Add fresh herbs (2 teaspoons finely chopped thyme or rosemary) or a couple of dashes of hot sauce to the compound butter.

By Draeger's Dan & Kathleen Taggart

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