JEFFERSON CITY, Mo.—State health and agriculture officials have halted production and distribution of a Missouri-made cheese after traces of bacteria were found in cheese sold in California.

The Missouri Department of Agriculture says it learned Thursday of the results of tests done in California on cheese made by Morningland Dairy, in the south-central town of Mountain View.

The California Department of Food and Agriculture informed Missouri officials that tests on Morningland Dairy cheese contained traces of Listeria monocytogenes and Staphylococcus aureus.

To read the rest of Production of Missouri dairy’s cheese stopped

Cottage cheese is a cheese curd product.  The curds are drained and not pressed, so the individual curds remain loose.  But back to cottage cheese – here are five recipes for cooking with cottage cheese.  (Thanks to the NY Times)

Cottage Cheese Pesto: This pungent mixture serves as a vegetable dip, spread or pasta sauce.

Lasagna With Spinach and Cottage Cheese: Cottage cheese substitutes for ricotta in this rich pasta dish.

Raspberry Cream: This simple dish is a perfect setting for frozen raspberries.

Cottage Cheese and Herb Loaf: This savory, high-protein bread is ideal for sandwiches.

Summer Squash and Cottage Cheese Gratin: This comforting, high-protein gratin is a great vehicle for the summer squash now pouring into farmers’ markets.

If you’re interested in making your own cottage cheese, view the below video for step-by-step instructions.

2 1/2 pounds ground beef (80 percent lean)
1/4 cup cold water
1 1/2 teaspoons kosher salt, divided
1 1/2 teaspoons ground black pepper, divided
1 tablespoon canola oil
2 tablespoons unsalted butter or olive oil
6 small to medium sweet white onions, thinly sliced
2 tablespoons puréed chipotle in adobo
4 tablespoons thinly sliced scallions
2 tablespoons coarsely chopped fresh cilantro
2 tablespoons flat-leaf fresh parsley leaves
6 slices Monterey Jack cheese
6 hamburger buns

1. In a large bowl, mix together the beef and water. Shape into 6 patties, about 1 inch thick.

2. In a small bowl, mix together 1 teaspoon each of the salt and pepper. Use the blend to season the burgers, pressing it into the meat.

3. Heat a grill to medium-high.

4. Set a griddle pan on the grill and add half of the butter or oil. When the pan is hot, add the onions, season with the remaining 1/2 teaspoon each of salt and pepper and saute until the onions soften and start to brown. Add the puréed chipotle, scallions and cilantro.

5. Push the onions to one side of the griddle. Heat the remaining butter or oil on the empty side and place the hamburgers on it. Cook for 2 minutes, then flip and cook for another 2 minutes.

6. Move the burgers to the grill and cook to desired

7. Stir the parsley into the onions and spoon the onions onto the hamburgers. Lay a slice of cheese on top of each and continue cooking until it melts.

Enjoy!

These are very good!

1/4 cup shredded Cheddar cheese
1/4 cup shredded Gruyere cheese
1 pound lean ground beef
1 tablespoon Worcestershire sauce
1 1/2 teaspoons paprika
1/4 teaspoon ground pepper

Combine cheeses in a small bowl.  Mix beef, Worcestershire, paprika and pepper in a large bowl.  Shape into 8 thin patties.  Mound 2 tablespoons of the cheese mixture on each of 4 patties, leaving a 1/2-inch border. Cover each with one of the remaining patties. Crimp and seal the edges closed.

To grill, lightly oil the grill rack.  Grill the stuffed patties over medium-high heat, about 4 minutes per side for medium-well.   Be careful not to press the burgers as they cook or they’ll split open and the cheese will ooze out.   To broil, cover a broiler pan with foil and coat with cooking spray.  Broil the stuffed patties for about 4 minutes per side for medium-well.

Very Hard (used for grating)

Texture – Flavor – Use
Asiago – sharp, slightly fruity – cooking and seasoning
Parmesan – sharp, salty – cooking, pasta, salads and seasoning
Romano – sharp, piquant, salty – cooking, pasta and seasoning

Hard
Cheddar – rich, nutty, from mild to sharp – cooking, dessert, with fruit
Cheshire – tangy, salty – cooking, with fruit
Edam, Gouda – milky and nutty to sharp and salty – appetizer, dessert
Gjetost – sweet, fudgelike, caramely – sandwich and snacks
Gruyere – mellow and buttery – cooking and dessert
Jarlsberg – slightly sweet and nutty – appetizer, sandwich and cooking
Nokkelost – spieced with cloves and buttery – appetizer, sandwich and cooking
Swiss – mild, very fruity with tang – appetizer, cooking, dessert and with sandwiches

These are just a few cheeses in the Very Hard and Hard category. Thanks to Betty Crocker for the above information!

Ingredients:
1 1/2  lbs. ground beef
2  cups French’s Cheddar French Fried Onions
3  tbsp. Worcestershire Sauce
3/4  tsp. garlic powder
6  slices American cheese
6   Kaiser rolls, split
Garnish: lettuce and tomatoes

Directions
1.  MIX ground beef, 1 cup French Fried Onions, Worcestershire and garlic powder; shape into 6 burgers.
2.  GRILL burgers over medium-high heat for 10 min. until no longer pink in center.
3.  PLACE 1 slice cheese on each burger. Cook 1 min. until cheese melts.
4. ARRANGE burgers on rolls with lettuce and tomatoes. Top each burger with remaining French Fried Onions.
Tip: For extra crispiness, microwave French Fried Onions for 1 min.

Yummy!

Here’s an easy recipe using cottage cheese to bake up and they are wonderful!

2 cups flower
2 cups cottage cheese, small curd
1 cup butter
1/2 tbs salt

Mix well all ingredients in a bowl; refrigerate for at least 3 hours.  Divide dough into four pieces.  Roll and cut into pie shapes.  Shape into cresent style pastries.  Bake for 30 minutes at 350 degrees.  Glaze with drizzled honey if desired.

Note:  the dough can be kept up to 3 days in the refrigerator.

Enjoy!

10 medium russet potatoes
1 can Cream of Chicken soup
4 cups shredded cheese (Colby Jack)
salt and pepper
garlic powder

Scrub potatoes and slice into circles.
Butter casserole dish with oil.  Layer the potates at the bottom and pour over the chicken soup.  Sprinkle with cheese.

Bake at 350 degrees about 30 minutes, or until potatoes are fork tender and cheese is golden and bubbly.

Enjoy!

This bread will look great on any dinner table.  You’ll have your whole house smelling wonderful with this easy to bake golden cheese yeast bread.

6 to 7 cups all-purpose flour
2 cups (8 ounces) shredded cheddar cheese
3 tablespoons sugar
2 packages (1/4 ounce each) active dry yeast
2 teaspoons salt
2 cups warm milk
1 egg

In a large mixing bowl, combine 3 cups flour, cheese, sugar, yeast and salt.  Add milk and egg; beat on low speed until smooth.  Stir in enough remaining flour to form a soft dough.

Turn onto a floured surface; knead until smooth and elastic, about 6-8 minutes.  Place ina greased bowl, turning once to grease top.  Cover and let rise in a warm place until doubled, about 1 hour.  Punch down down.  Divide in half and shape into two loaves.  Place in two greased 9-in. x 5-in. x 3-in. loaf pans.  Cover and let rise until doubled for about 45 minutes.

Bake at 375 degrees for 25-30 minutes or until golden brown.  Remove from your pans to cool on wire racks.

Enjoy!