Recipes for Opened Appenzeller Cheese Block

Ingredients

• 2 large tortillas
• 1 cup shredded expired Appenzeller cheese
• 1/2 cup sliced bell peppers
• 1/2 cup sliced onions
• 1/2 cup sliced mushrooms
• 1 tablespoon olive oil
• Salt and pepper to taste

Instructions

1. In a large skillet, heat olive oil over medium heat.
2. Add sliced bell peppers, onions, and mushrooms to the skillet. Season with salt and pepper. Cook until vegetables are tender.
3. Remove the vegetables from the skillet and set aside.
4. Place one tortilla in the skillet. Sprinkle half of the shredded expired Appenzeller cheese evenly over the tortilla.
5. Spread the cooked vegetables over the cheese.
6. Sprinkle the remaining shredded cheese on top of the vegetables.
7. Place the second tortilla on top of the cheese.
8. Cook the quesadilla for about 2-3 minutes on each side, or until the cheese is melted and the tortilla is crispy.
9. Remove from heat and let it cool for a minute before slicing into wedges.
10. Serve hot and enjoy!

Ingredients

• Opened Appenzeller cheese block
• Mushrooms
• Breadcrumbs
• Garlic
• Fresh parsley
• Olive oil
• Salt
• Pepper

Instructions

1. Preheat the oven to 400°F (200°C).
2. Clean the mushrooms and remove the stems. Finely chop the stems and set aside.
3. In a pan, heat olive oil over medium heat. Add the chopped mushroom stems and minced garlic. Sauté until the mushrooms release their moisture and the garlic becomes fragrant.
4. In a bowl, combine the sautéed mushroom stems and garlic with breadcrumbs, finely chopped fresh parsley, salt, and pepper. Mix well.
5. Stuff each mushroom cap generously with the breadcrumb mixture, pressing it in gently.
6. Slice the opened Appenzeller cheese block into thin slices. Place a slice on top of each stuffed mushroom.
7. Arrange the stuffed mushrooms on a baking sheet and bake in the preheated oven for 15-20 minutes, or until the cheese is melted and golden brown.
8. Remove from the oven and let cool for a few minutes before serving.
9. Serve the cheesy Appenzeller stuffed mushrooms as a delightful appetizer. Enjoy!

Ingredients

• 8 oz expired Appenzeller cheese, grated
• 8 oz pasta of your choice
• 2 tablespoons unsalted butter
• 2 cloves garlic, minced
• 1 cup milk
• Salt and pepper to taste
• Fresh parsley for garnish

Instructions

1. Cook the pasta according to package instructions. Drain and set aside.
2. In a large saucepan, melt the butter over medium heat.
3. Add minced garlic and cook until fragrant, about 1 minute.
4. Reduce heat to low and add the milk to the saucepan. Heat the milk until hot but not boiling.
5. Gradually add the grated expired Appenzeller cheese to the milk, stirring continuously until the cheese is melted and the sauce is smooth.
6. Season the sauce with salt and pepper to taste.
7. Add the cooked pasta to the saucepan and toss until the pasta is coated evenly with the cheese sauce.
8. Cook for an additional 2-3 minutes, stirring occasionally, to ensure the pasta is heated through.
9. Garnish with fresh parsley and serve hot.
10. Enjoy!