Giveaway: The Great Big Cheese Cookbook

Were you overwhelmed with excitement when you read the title of this post? I know the feeling. The wave of excitement rolled over me when I received The Great Big Cheese Cookbook last week at our dinner at Bacchus with the Wisconsin Milk Marketing Board. The cookbook is just hands-down wonderful: beautiful pictures, TONS of recipes (and very “do-able” recipes at that), tidbits of cheese knowledge. And….it can be yours! This week we are hosting a giveaway where one lucky Haute Apple Pie reader will receive The Great Big Cheese Cookbook.

To enter to win, simply comment on our page and tell us about your favorite kind of cheese or your favorite cheese recipe. Leave your comments by Wednesday, August 18th. One lucky winner will be chosen at random.

To entice your appetite and drum up some enthusiasm about this book, I’ve decided to share a recipe with you from the book.

Fontina-Stuffed Pretzel Bread


1/2 C (about 1/2 medium) julienned yellow onion
1 teaspoon olive oil
1/3 C roasted red peppers, cut into 1/2-in. strips
2 teaspoons chopped fresh parsley
1/2 teaspoon chopped fresh thyme, or 1/4 teaspoon dried thyme
2 C (8 oz) shredded Fontina cheese
1 C diced smoked baked ham
Salt and pepper, to taste
4 (6-in) pretzel rolls (if you are a Milwaukee native, Sendiks carries great pretzel rolls)

Preheat oven to 375. In a small skillet, saute the onion in oil until soft, 3-4 minutes. In a medium bowl, toss the sauteed onions with the peppers, parsley, thyme, cheese and ham. Season with salt and pepper.

To hollow the pretzel roll, cut off one end and set aside. Using a thin-bladed knife, gently cut the center out of each bread, leaving 3/8 inch around the edge. Use a small spoon to scrape out the inside of the bread. Set aside and save for another use (breadcrumbs!)

Stuff one-fourth of the filling mixture into the pretzel breads by using the end of a wooden spoon to gently push the filling into the bread. Replace the cut-off end, and wrap each bread in foil, leaving the foil open on top. Place the stuffed breads on a baking sheet. Bake for 10-15 minutes, until the bread is crisp and the filling is warm.

Pretty easy to make and very delicious! With the size pretzel rolls I bought, this made six sandwiches with a little extra filling on the side. If you can’t find pretzel rolls, use a good loaf of french bread. This would be a great appetizer, just slice and serve!

We are looking forward to hearing your thoughts on cheese! Don’t forget to comment on this post to win the cookbook!

*A special thanks to WMMB for providing the cookbook!



Filed under Cook, Giveaway, Main Dish

26 responses to “Giveaway: The Great Big Cheese Cookbook

  1. cammie

    I love a caprese salad. Not exactly cooking with cheese, but so tasty!

  2. Jordan P

    Oh LAWDY that cheese on the front looks HEAVENLY! I love a good baked brie, not unlike that one on the front… Also, as far as cooking with cheese, stuffing it into any meat makes it insanely/exponentially better.

  3. Ryan G

    I like to hide mozzarella in my meatloaf when I cook it… such a fun surprise cheese for my guests.

  4. My favorite kind of cheese is the Parmigiano. Thanks for the chance!

  5. Liz

    My favorite cheese is (hands down) mozzarella di bufala. I love eating it with home-grown tomatoes and basil with a little bit of good olive oil and balsamic vinegar.

    My second favorite would be ricotta and I recently saw a recipe from Jamie Oliver for Pasta with Sweet Tomato Sauce and Baked Ricotta. I wasn’t crazy about the sweet tomato sauce but the baked ricotta is so good. I bake ricotta all of the time now to serve over pasta or as an appetizer to eat with crostini. I didn’t share the whole Oliver recipe; I just included the steps regarding the baked ricotta.

    1 (15-ounce) container ricotta (I personally use part skim)
    1 teaspoon plus 1 tablespoon olive oil, divided
    salt and pepper
    ½ teaspoon dried oregano, divided

    1. Line a fine-mesh strainer with several layers of cheesecloth. Spoon the ricotta into the strainer and refrigerate for several hours or overnight (I skip this steps sometimes and just bake the cheese a little bit longer, but would recommend this step for first timers or if you are using whole milk ricotta).

    2. Adjust a rack to the upper-middle position and heat the oven to 450 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Spread the ricotta onto the baking sheet in a 1-inch layer. Season the ricotta with ¼ teaspoon dried oregano and a generous pinch of both salt and pepper. Rub 1 teaspoon of the olive oil over the seasoned ricotta. Bake for 15 minutes, until dry and slightly browned at the edges.

  6. Rebecca

    We love cheese fondue made with Gruyere and Emmantaler. It’s a fun winter dinner. Not really one to eat right now on these hot, humid days!

  7. Alana

    I love roasted goat cheese with marinara. Haven’t made it yet, though. I’ll leave that to the experts. But maybe, just maybe, that cookbook would have a recipe in there. Then I’d be set!
    Ryan, I ALWAYS hide mozzarella in my meatloaf – it’s my mom’s recipe and it’s the only one I like! And my son too! 😉

  8. Leslie V.

    Goat cheese is one of my favorites. My first daughter was gestated on a steady diet of goat cheese omelets and City Market Fruit & Nut muffins (sadly, we’ve moved away from Milwaukee since and I miss City Market terribly).

  9. This is my fave!

    Raspberry baked Brie in a puff pastry:
    -1 sheet puff pastry
    -1 round of Brie
    -jar of raspberry preserves
    -1 egg yolk
    -dried rosemary

    Preheat the oven to 400 degrees.
    Using the lid of the Brie, cut 2 rounds from the puff pastry. Set the Brie on top of one of the rounds. Spread raspberry preserves and honey on top of the Brie with some of the rosemary. Put the other on top of the Brie, sealing the sides together with your fingers. If it’s the holiday season, I create evergreen trees out of the excess puff pastry, but you can create other designs with it. Brush the pastry with egg wash and sprinkle more rosemary on the top. Bake 15 to 20 minutes and serve with a baguette or crackers.

  10. I could eat brie every day of my life. I have too many favorite cheese recipes my husband and I eat some sort of main cheese focused meal every day. I saw this giveaway and thought it would be such a great gift for him.

  11. Mary

    sugar and nut glazed brie:

    1/4 cup packed brown sugar
    1/4 cup chopped pecans
    1 tablespoon BRANDY
    1 round brie (about 14 ounces)
    apple & pear wedges
    2-3 lemon wedges
    Fresh baguette slices

    In a small bowl stir together the sugar, nuts, and brandy. Cover and chill for at least 24 hours or up to 1 week.

    Preheat oven to 500 degrees F.

    Place the brie on an ovenproof platter or pie plate. Bake for 4 or 5 minutes or until the brie is slightly softened. Spread the sugar mixture in an even layer on top of the warm brie and bake for 2 to 3 minutes longer, or until the sugar melts. Brush the fruit wedges with lemon juice and arrange them around 1 side of the brie. Place crackers around the other side.
    (got this from the food network…..make it almost every holiday)

  12. Kelly Bach

    My favorite cheese is mozzarella!!! I use it in a lot of my cooking and one of my favorite dishes to make for my family is Bruschetta Chicken Bake!!!! Super Easy and Super Good!!!!


    * 1/2 cup all-purpose flour
    * 1/2 cup egg substitute
    * 4 boneless skinless chicken breast halves (4 ounces each)
    * 1/4 cup grated Parmesan cheese
    * 1/4 cup dry bread crumbs
    * 1 tablespoon butter, melted
    * 2 large tomatoes, seeded and chopped
    * 3 tablespoons minced fresh basil
    * 2 garlic cloves, minced
    * 1 tablespoon olive oil
    * 1/2 teaspoon salt
    * 1/4 teaspoon pepper


    * Place flour and eggs in separate shallow bowls. Dip chicken in flour, then in eggs; place in a greased 13-in. x 9-in. baking dish. Combine the Parmesan cheese, bread crumbs and butter; sprinkle over chicken.
    * Loosely cover baking dish with foil. Bake at 375° for 20 minutes. Uncover; bake 5-10 minutes longer or until a meat thermometer reads 170°.
    * Meanwhile, in a small bowl, combine the remaining ingredients. Spoon over the chicken. Return to the oven for 3-5 minutes or until tomato mixture is heated through. Yield: 4 servings.

  13. Chelsea

    I don’t know that I can fairly choose a single favorite cheese, but I do remember the moment that I really started paying attention to it. I grew up in a really small town — not the charming, romantic type, but the type with little-to-no culture. A restaurant opened up in a nearby “city” that was a little quirky with some vegetarian options and chic dishes never before seen by the likes of my town (okay, that may be an exaggeration, but you get my point). On the menu was a grilled cheese sandwich made with gouda. I had no idea what gouda would taste like, but in my limited experience with cheese (cracker barrel sharp white cheddar, deli-sliced provolone, and kraft singles), all cheese tasted vaguely similar so it would probably be fine. When I took my first bite of that sandwich, a whole new world of culinary fascination was opened up to me. I’ve since had my fair share of cheese experiences and find gouda to be somewhat pedestrian, but it will always hold a dear place in my heart for getting me to think about food as an experience, rather than just a means of sustenance.

  14. Megan

    I think my favorite is the old-fashioned cheese fondue. Nothing gets in the way of the cheesiness!

  15. Dana

    I LOVE cheese. Most kinds that is…except for the kind I just bought in Paris that smelled like feet and caused people on the Metro to stare at us and whisper about our odor 🙂

    Anytime I am at a restaurant I will hands down order anything with goat cheese. It is probably my favorite of all time. I just had a pizza in Paris with Emmental, Mozzarella and Goat Cheese…probably one of the tastiest pizzas of all time…which is saying something for a girl from Chicago.

    In college my one roommate and her husband used to cook breakfast on the weekends, usually pancakes or the like. The got me hooked on soaking up the last of the maple syrup with a few slices of cheddar. Delicious!

  16. Favorite cheese? Not possible. I love them all. Although, the Cypress Grove Humboldt Fog is really, really up there.

  17. Blue Stilton + Margie’s Mango Spread + Melba Toast = heaven!

  18. Katie

    I’ve been known to say that cheese is my favorite food group. My favorite way to eat it is the simplest–a good soft cheese with fresh bread and dried figs.

  19. I’ve never met a cheese I didn’t like, but my most memorable is raclette (sp?) cheese. There is a French and a Swiss variety. Both are very pungent (i.e. sweaty socks), but they are used on a raclette device. Meet and veggies are grilled on a electric griddle, while little paddles of raclette cheese are melted below the heat source. Once the meat and veggies are cooked, you put on your plate and pour the melted cheese on top. YUM!

  20. At 19 weeks pregnant with twins, after reading this post, it would be impossible for me to choose a favorite cheese. I can say, though, that I’ll be heading to Water Buffalo tonight for my absolute favorite grilled cheese sandwich, which can *almost* be duplicated as follows (all ingredients from the Public Market):

    – Quality sour dough bread (The Breadsmith)
    – real butter (on both sides of bread)
    – 1 slice baby swiss (all cheeses from West Allis Cheese and Sausage)
    – 1 slice mild cheddar
    – 1 slice smoked gouda
    – sprinkle of italian seasoning


  21. Stacey

    It depends on my mood but the stronger the smell the better! Right now I’d love some feta over a sweet salad. Tonight it’ll be blue cheese melted over a medium rare filet!

  22. Candace Edgar

    You really can’t go wrong with Mac & Cheese!

    * Kosher salt
    * Vegetable oil
    * 1 pound elbow macaroni or cavatappi
    * 1 quart milk
    * 8 tablespoons (1 stick) unsalted butter, divided
    * 1/2 cup all-purpose flour
    * 12 ounces Gruyere, grated (4 cups)
    * 8 ounces extra-sharp Cheddar, grated (2 cups)
    * 1/2 teaspoon freshly ground black pepper
    * 1/2 teaspoon ground nutmeg
    * 3/4 pound fresh tomatoes (4 small)
    * 1 1/2 cups fresh white bread crumbs (5 slices, crusts removed)


    Preheat the oven to 375 degrees F.

    Drizzle oil into a large pot of boiling salted water. Add the macaroni and cook according to the directions on the package, 6 to 8 minutes. Drain well.

    Meanwhile, heat the milk in a small saucepan, but don’t boil it. Melt 6 tablespoons of butter in a large (4-quart) pot and add the flour. Cook over low heat for 2 minutes, stirring with a whisk. While whisking, add the hot milk and cook for a minute or two more, until thickened and smooth. Off the heat, add the Gruyere, Cheddar, 1 tablespoon salt, pepper, and nutmeg. Add the cooked macaroni and stir well. Pour into a 3-quart baking dish.

    Slice the tomatoes and arrange on top. Melt the remaining 2 tablespoons of butter, combine them with the fresh bread crumbs, and sprinkle on the top. Bake for 30 to 35 minutes, or until the sauce is bubbly and the macaroni is browned on the top.

  23. Bridget

    One of my favorite snacking cheeses is double gloucester with chives. My husband and I discovered it together and it’s really colorful on a cheese board and especially a pro pos for packers games, because of it’s bright yellow color and green flecks! Speaking of which the fontina stuffed pretzel bread recipe looks great for football entertaining, too! Melted cheese without being messy! But I’m still savoring the summer so I want to enjoy Le Roule french goat cheese with herbs and a glass of white wine! (Yes, I ended each sentence with an exclamation point. Cheese is exciting!)

  24. Casey

    I am a sucker for blue cheese. Below is my favorite appetizers to make and it works well all year long. The peppery arugula pairs great with the sharpness of the blue cheese and the sweetness of the sauce.

    Blue Cheese Crostini with Sancerre Drizzle


    * 1 1/2 cups dry white wine, such as Sancerre (or Sauvignon Blanc)
    * 1/4 cup orange blossom honey (regular honey works just fine!)
    * 1/2 lemon, juiced
    * 3 tablespoons unsalted butter
    * 1/2 baguette, cut into 1-inch slices
    * 8 ounces bleu cheese
    * 1 bunch peppery lettuce, such as arugula or watercress
    * 2 tablespoons extra-virgin olive oil
    * Kosher salt and freshly ground black pepper
    * 1/4 cup toasted chopped walnuts


    Preheat the oven to 500 degrees F.

    Put a sheet pan or pizza stone in the oven to get it heated up too.

    Combine the Sancerre, honey, and lemon juice in a saucepan and place over medium-low heat. Simmer gently, swirling the pot around, until the wine is syrupy and coats the back of a spoon, about 15 to 20 minutes.

    Butter both sides of each slice of bread. Put a nice hunk of bleu cheese on top of the baguette slices and arrange them on the hot sheet pan or stone. Bake for 5 minutes until the cheese melts and the bread toasted.

    Put the lettuce in a mixing bowl and toss with the olive oil, salt, and pepper. Pile the greens on a serving platter with the bleu cheese crostini around it. Drizzle the wine syrup over the crostini and greens and sprinkle with the walnuts.

  25. I made something similar a while ago – I filled the bread with cheese and creamed mushrooms.

  26. Pingback: {Giveaway!} Wisconsin Cheese Gift Box |

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