Ingredient Spotlight: Parmesan, Romano, Asiago, Gorgonzola etc.

Shares 0

Today is Ingredient Spotlight: Stinky Cheese edition!

I love cheese.  Recently, I’ve encountered people who say they are embarrassed to admit they eat cheese.  I say that’s crazy.  I refuse to be embarrassed by my fondness for cheese.  Life’s too short to waste time on such a small thing.  Besides, there are many other things I could choose to be self-conscious about.  Cheese is just not worth it.

On that note, let’s enjoy these cheeses together! 

Today we’re focusing on Parmesan, Romano, Asiago, Gorgonzola, Feta…  Here are a few of my recipes that show off those cheeses:

Share your recipes! Link up any recipe that uses milk. Feel free to link as many as you like. Be sure to link back to Eat at Home in your blog post. You can use the button below, if you like. I’ve added the html for you.

<a href=””><img title=”ingredient spotlight button125″ src=”” alt=”” width=”125″ height=”125″ /></a>

Print Friendly, PDF & Email

You Might Also Like:


  1. I LOVE CHEESE TOO! It doesn’t take much to add amazing flavor a dish. Thanks for hosting such a wonderful party each week! Happy Thanksgiving!

  2. I can’t imagine anyone being embarrassed because they like cheese. A little cheese can add so much to most dishes. Today I bring Parmesan Walnut Bread, a little different quick bread.
    Thanks so much for hosting, and I hope you and your family have a wonderful Thanksgiving.

  3. Two of my favorite recipes call for roquefort or blue cheese. The first, a cheeseball, is a staple of every holiday meal in my family.

    2 – 8oz. packages cream cheese
    4 oz. crumbled blue cheese
    4 oz. sharp cheddar, shredded
    1 Tbsp. Worcestershire sauce

    Let cream cheese sit out until it is very soft. Grate the cheddar. (Don’t use pre-grated.) Mix together all four ingredients by hand. Do not use a mixer or blender as this will burn out the motor very quickly. once the ingredients are well-blended, form into a ball. Roll the ball in sliced almonds or dried parsley, if desired. Chill two hours to overnight to let the flavors blend. Serve with crackers.

    The second, Chicken in Roquefort Sauce is equally easy and can be found here: The authors of that website are French speakers, so there are little errors in their English, but it’s pretty easy to figure out.


  1. […] @ Eat at Home My E-Cookbook E-licious is available for download here just $4.99 for over 45 recipes. Follow me […]

Speak Your Mind