Recipes for Unopened Appenzeller Cheese Block

Ingredients

• 8 slices of bread
• 200g expired Appenzeller cheese block, thinly sliced
• 2 tablespoons butter, softened
• 2 tablespoons mayonnaise
• 1 teaspoon Dijon mustard
• Salt and pepper to taste

Instructions

1. Preheat a skillet or griddle over medium heat.
2. In a small bowl, combine the softened butter, mayonnaise, and Dijon mustard.
3. Spread the butter mixture on one side of each slice of bread.
4. Place the cheese slices on the unbuttered side of 4 bread slices. Season with salt and pepper.
5. Top with the remaining bread slices, buttered side facing out.
6. Grill the sandwiches in the preheated skillet until the bread is golden brown and the cheese is melted, about 3-4 minutes per side.
7. Remove from the skillet and let cool for a minute before cutting the sandwiches in half.
8. Serve the gourmet grilled cheese sandwiches while warm.

Ingredients

• Unopened Appenzeller Cheese Block
• Garlic clove
• Dry white wine
• Cornstarch
• Brandy
• Nutmeg
• Pepper
• Crusty bread for dipping

Instructions

1. Rub the inside of a fondue pot with the cut sides of the garlic
2. Add the wine and heat gently until hot, but not boiling.
3. Gradually add the cheese, stirring until melted and smooth.
4. In a small bowl, blend the cornstarch smoothly with the brandy, then stir into the cheese mixture.
5. Continue to cook gently, stirring constantly until thickened.
6. Season with nutmeg and pepper to taste.
7. Serve the fondue immediately with chunks of crusty bread for dipping.

Ingredients

• 1 sheet of puff pastry
• 2 tomatoes, sliced
• 200g Appenzeller cheese block, grated
• 1 tablespoon olive oil
• 1 tablespoon balsamic vinegar
• Fresh basil leaves for garnish
• Salt and pepper to taste

Instructions

1. Preheat the oven to 200°C (400°F).
2. Roll out the puff pastry and place it on a baking sheet.
3. Prick the pastry with a fork to prevent it from puffing up too much.
4. Arrange the tomato slices evenly on top of the pastry.
5. Sprinkle the grated Appenzeller cheese over the tomatoes.
6. Drizzle the olive oil and balsamic vinegar over the cheese and tomatoes.
7. Season with salt and pepper to taste.
8. Bake in the preheated oven for 20-25 minutes, or until the pastry is golden and the cheese has melted.
9. Remove from the oven and let it cool for a few minutes.
10. Garnish with fresh basil leaves before serving.

Ingredients

• 1 unopened Appenzeller cheese block (slightly past expiration)
• 1 cup mushrooms, sliced
• 1/2 cup onion, chopped
• 4 eggs
• 1 cup milk
• 1/2 cup heavy cream
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1 pre-made pie crust

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a skillet, sauté the mushrooms and onions until tender. Remove from heat and set aside.
3. In a mixing bowl, whisk together the eggs, milk, heavy cream, salt, and black pepper.
4. Place the pre-made pie crust in a pie dish. Spread the sautéed mushrooms and onions evenly over the crust.
5. Pour the egg mixture over the mushrooms and onions.
6. Grate the unopened Appenzeller cheese block and sprinkle it over the egg mixture.
7. Bake in the preheated oven for 35-40 minutes, or until the quiche is set and golden brown on top.
8. Allow the quiche to cool for a few minutes before slicing and serving.

Ingredients

• 4 large potatoes, peeled and thinly sliced
• 1 onion, thinly sliced
• 200g expired Appenzeller cheese block, grated
• 1 cup milk
• 2 tablespoons all-purpose flour
• 2 tablespoons butter
• Salt and pepper to taste

Instructions

1. Preheat the oven to 375°F (190°C).
2. In a saucepan, melt the butter over medium heat. Stir in the flour and cook for 1 minute.
3. Gradually whisk in the milk and cook until the sauce thickens.
4. Season the sauce with salt and pepper.
5. In a greased baking dish, layer half of the sliced potatoes, onion, and grated cheese. Pour half of the sauce over the layers.
6. Repeat the layers with the remaining potatoes, onion, cheese, and sauce.
7. Cover the dish with foil and bake for 45 minutes.
8. Remove the foil and bake for an additional 15 minutes until the cheese is golden and bubbly.
9. Let the casserole cool for a few minutes before serving.