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Golden-brown cheese patties are fabulous served with any combination of crisp greens, such as arugula, spinach or even cabbage.—Cleo Martinez-Gonske, Redding, California
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Nutritional Facts about 1 cup salad with 2 cheese patties (calculated without pita wedges) equals 418 calories, 36 g fat (15 g saturated fat), 104 mg cholesterol, 572 mg sodium, 19 g carbohydrate, 3 g fiber, 8 g protein.
Originally published as Sizzling Cheese Salad in Country Woman October/November 2010, p32
Parmesan PointersWhen a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
When a recipe calls for shredded Parmesan cheese, use the cheese found in bags in the grocery store dairy section. Shredded Parmesan is often used in salads or soups where the shreds make a pretty garnish. If grated Parmesan is called for, use the finely grated cheese sold in containers with shaker/pourer tops. This type works well in lasagna and casseroles. (You can substitute either shredded or grated Parmesan in equal proportions in your favorite recipes.) If you decide to buy a chunk of Parmesan cheese and grate your own, be sure to use the finest section on your grating tool. You can also use a blender or food processor. Simply cut the cheese into 1-inch cubes and process 1 cup of cubes at a time on high until finely grated.
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Reviewed on Nov. 15, 2011 by misscleocat
I was just wondering why if you couldn't find the ingredients or fix the recipe the way it is specified (TOH made and liked) that you would give any kind of negitive feedback
Reviewed on Nov. 10, 2011 by RGILBmom
This was so good and easy. My husband was even able to fix this!
Reviewed on Oct. 07, 2011 by masten01
Made it last night. This recipe really needs better instructions on the cheese type and on 'browning' the patties. I couldn't find Gjetost cheese, so the person at the specialty cheese section recommended substituting a combination of smoked gouda and cave aged gruyere. It was a disaster in my pan - the patties melted all over the skillet and it turned into a giant blob that could not be re-habbed. My hubs was nice about it, but asked, please, don't try it again! Now that I know that Gjetost is a GOAT cheese, I see why the gouda/gruyere melted into a big mess. Would have helped to know that before I bought the ingredients.
Reviewed on Oct. 06, 2011 by annsway1
OMG this is wonderful. I probably wouldn't have taken the time to make it but I'm retired. Its well worth the time and effort!
Reviewed on Oct. 06, 2011 by reindeergal
Sounds good. Here's what I found on the cheese:Brunost (Norwegian), or mesost (Swedish), mysuostur (Icelandic) or myseost (Danish) is a brown Scandinavian whey cheese. The Norwegian name brunost means brown cheese. In North America a variant with goat milk is referred to and sold as gjetost (Norwegian for goat cheese)
Sounds good. Here's what I found on the cheese:
Brunost (Norwegian), or mesost (Swedish), mysuostur (Icelandic) or myseost (Danish) is a brown Scandinavian whey cheese. The Norwegian name brunost means brown cheese. In North America a variant with goat milk is referred to and sold as gjetost (Norwegian for goat cheese)
Reviewed on Oct. 06, 2011 by jplachy
Gjetost is a type of Norweigan goat cheese, I would guess if you couldn't find it you could just use goat cheese. I personally have never seen it in the stores myself.
Reviewed on Oct. 06, 2011 by plytmkutr
What is Gjetost cheese and if I can't find it what is a good substitute?
Reviewed on Oct. 10, 2010 by albertagran
Sounds delicious. Can hardly wait to make it. Thanks.
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