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!

So what is a cheese curd?  Cheese curds are basically small chunks of cheese solids which have been separated from the natural whey present in milk.  Their flavor is mild with about the same firmness as cheese but has a rubbery texture. Fresh curds squeak against the teeth due to air being trapped inside its porous body. Cheese curds are sometimes referred to as “Squeaky cheese”.

Cheese curds do spoil quickly!  They should be eaten within 10-12 hours for best flavor, texture, and squeak.  After twelve hours, even under refrigeration, cheese curds lose much of their “fresh” characteristics, particularly the “squeak”.  After twenty-four hours, they can lose their freshness entirely. If they are purchased locally and need to be kept for a couple of days, room temperature, rather than refrigeration, may preserve the flavor and “squeak”.

If you’ve never had cheese curds, I would encourage you to try them!  You’ll be glad you did.

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.

Beer Cheese Soup Recipe

1 cup diced onions
1 cup diced celery
1 cup diced carrots
1 cup diced mushrooms
3/4 cup butter
1/2 cup flour
1 tsp dry mustard
5 cups chicken or vegetable stock
12 fl oz beer
6 oz  cheddar cheese, grated
2 tablespoons grated Parmesan cheese
pepper to taste

Saute and diced your vegetables in butter.  Then mix your flour and mustard in with your vegetables.  Next, add your chicken or vegetable stock to the mixture and cook for five minutes.  Finally, add beer and cheeses to the soup and let simmer for 10-15 minutes.  To enhance the experience, serve in a bread bowl!

Enjoy!

Baked Macaroni & Cheese 

1 pkg. Macaroni & Cheese Dinner
1 cup Shredded Cheddar Cheese
1/2 cup Sour Cream
1/4 tsp. ground red pepper or black pepper
6 crackers, crushed (about 1/4 cup)
1 Tbsp. butter or margarine, melted

Heat your oven to 375°F. Prepare Dinner as directed on package and stir in 1/2 cup Cheddar cheese, sour cream and pepper.

Then spoon mixture into a greased 1-1/2 qt. baking dish.  Sprinkle with remaining 1/2 cup Cheddar cheese and the combined cracker crumbs and butter.

Bake for 20 minutes and let stand 5 minutes before serving.

Enjoy!

Source: eHow

Dressing:
2 ounces Extra Sharp Cheddar, grated (about 1/2 cup)
1/4 cup extra-virgin olive oil
3 tablespoons fresh lime juice
2 cloves garlic
3/4 teaspoon salt
1/4 teaspoon ground black pepper

Salad:
6 large ears fresh corn, husks and silk removed
2 tablespoons extra-virgin olive oil
1 large or 2 medium red bell peppers
4 green onions, green and white parts, sliced

To make dressing:
Combine all ingredients in blender; blend until pureed.

To make salad:
Rub corn lightly with oil. Place on grill, turning occasionally, until charred in spots on all sides, 10 to 15 minutes. Grill red peppers as well, rotating as skin becomes completely blackened, about 15 minutes as well. Remove corn and peppers from grill, covering peppers with plastic wrap.

When corn is cool enough to handle, stand each ear up in large bowl. Slice off kernels from all sides into bowl with sharp knife.

When peppers have cooled, cut in half lengthwise. Rub off and discard blackened skins (some bits can remain). Remove stem and seeds. Cut peppers into approximate 1/2-inch pieces.

Add peppers and green onions to corn. Add dressing and toss to combine. Serve at room temperature.

Source: Cabot Cheese