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  • Writer's pictureMichael Landis

Cheese, Wine & Dinner and you don't have to do the dishes!

Looking for a meal that pairs up Cheeses with wine, here’s what I put together for a Publix Aprons Cooking School demonstration class. There’s several fun parts of this class, enjoying the well prepared meal, excellent wines, fantastic cheeses and to top it off, we educate you on the cheeses, wines and how to prepare the recipes, and you don’t even have to think about doing the dishes!

Check out the menu, cheeses, wines and recipes!

Cheese, Wine & Dinner

Cheeseboard with Santa Cristina Pinot Grigio

Président Fat Free Feta Veggie Salad

Emmi Gruyere Onion Soup Au Gratin

Grilled Pear & Rogue Creamery Smokey Blue Pork Chops with Parmesan Folio Crisp Bowl Mushroom Risotto

Crispy Apple & Beemster 18 Month Gouda Pastries

Course One – Artisan Cheeseboard with Santa Cristina Pinot Grigio

BelGioioso Fresh Mozzarella with Olive Oil & Herbs

Emmi Le Gruyere

Beemster 18 Month & Apricot Spread

Rogue Creamery Smokey Blue & Honey

Course Two – Président Fat Free Feta Veggie Salad

Serves 6

8 oz Président Fat Free Feta

2 Medium Zucchinis

1/2 cup Vinaigrette

1 tbsp Parsley chopped fine

1 Red Pepper cut in strips

1 Small Bunch Radishes sliced

4 Green Onions sliced

1/2 cup Parsley Leaves

Slice zucchinis lengthwise, then slice into equal-sized pieces.

Steam until desired tenderness, set aside to cool.

Mix vinaigrette with chopped parsley and set aside.

Once zucchinis are cool, transfer into a large, shallow salad bowl and top with the red peppers, radishes, green onions, parsley leaves. Crumble the feta and sprinkle on top.

Drizzle with vinaigrette, serve, and enjoy!

Course Three – Emmi Le Gruyere Onion Soup au Gratin

Serves 8

1 1/2 Tbsp. Land O Lakes® Unsalted butter

3 cups combination of Vidalia onion, red spring onion and baby leeks, thinly sliced

1/2 Tbsp. chopped garlic

1 bay leaf

1/4 tsp. ground star anise

3 Tbsp. dry white wine or dry vermouth

7 1/2 cups chicken stock or broth

1/4 tsp. Worcestershire sauce

Salt and black pepper, to taste

6 oz. French bread, thickly sliced, cut into chunks and oven-toasted