Gruyère Cheese Puffs

January 20: National Cheese Lovers Day

We previously posted a recipe for pão de queijo (Brazilian cheese bread), which is similar to Gruyère cheese puffs without the chewy texture. This French gougere recipe is soft and light—and addicting! Pop these puffs in your mouth and prove you love cheese on National Cheese Lovers Day!

Recipe

(Adapted from People magazine)

Ingredients

  • 8 ½ tablespoons water
  • 8 ½ tablespoons milk
  • 7 tablespoons salted butter (we used European style butter)
  • pinch of salt
  • 1 ¾ cup flour
  • 4 eggs
  • 7 ounces Gruyère cheese, grated

Directions

Line a baking sheet with parchment paper (see Notes). In a large saucepan, boil the water, milk, butter and salt over medium heat, taking care not to scald the milk and butter. Stir in the flour all at once and mix with a wooden spoon or rubber spatula until a smooth dough is formed.

Transfer to a mixing bowl. Beat in the eggs, one at a time, until well blended. Stir in the cheese until well mixed (the cheese will melt slightly).

Place dough into a pastry/piping bag and pipe our 1-inch balls on the parchment paper, leaving 1-inch spaced apart. Bake in a preheated oven at 400 degrees F for 20-25 minutes or until the puffs have risen and are golden brown. Remove from the oven and serve warm.

Notes

  • We placed a 1-inch round macaron pattern underneath the parchment paper to guide us when piping out the puffs. Remove the pattern before baking.
  • Check out our other cheese recipes by searching our blog.

Cheese Sablés with Rosemary Salt

Cheese Sables

January 20: National Cheese Lovers Day

Snack on something a little more sophisticated than Cheetos or Cheez-Its. Try homemade cheese sablés with rosemary salt. Sablés, which are similar to crackers, are actually crisp French butter cookies (also known as Breton biscuits) that originated from Normandy.

This recipe version is savory instead of sweet and has a distinctive Parmigiano-Reggiano plus sharp cheddar taste that cheese lovers are sure to appreciate. The rosemary and sea salt topping complements the cheesy flavors well.

On National Cheese Lovers Day, savor some cheese sablés with rosemary salt.

Recipe

(Adapted from Food and Wine)

Ingredients

  • 1 ½ cup plus 2 tablespoons self-rising flour (see Notes)
  • 7 tablespoons unsalted, softened
  • ½ cup Parmigiano-Reggiano, finely grated
  • 1/3 cup sharp cheddar, shredded
  • pinch of cayenne pepper
  • 1 tablespoon rosemary, chopped
  • ½ teaspoon sea salt

Directions

In a food processor or blender, combine the flour, butter, cheeses and cayenne pepper and pulse until a crumbly dough forms.

Cheese Sables

On a lightly floured surface, roll the dough into a log about 1 ½ inches thick. Wrap in plastic film and put in the refrigerator for about an hour or until firm. Remove the chilled dough from the refrigerator, unwrap and slice into 1/8 thick rounds. Place on a cookie sheet lined with parchment paper about two inches apart.

Cheese Sables

Bake in a preheated oven at 350 degrees F in the middle rack for 12-15 minutes or until golden. While the sablés are baking, pound the rosemary and sea salt in a mortar until fine. Remove the sablés from the oven and sprinkle them immediately with the rosemary salt mixture. Let the sablés cool on the cookie sheets for another five minutes then transfer them to a wire rack to cool completely.

Cheese Sables

Notes

  • Make your own self-rising flour by combining 1 cup flour, ½ teaspoon salt and 1 ½ teaspoons baking powder. For this recipe, use 1 ½ cup flour, ¾ teaspoon salt and 2 ¼ teaspoons baking powder.
  • National Cheese Day is also observed June 4. Search our blog for additional recipes containing cheese as an ingredient and celebrate all things cheesy!
  • Islander recommends taking lactase enzyme supplements if one has a cheese/dairy intolerance like her.