Sam’s Club Presents Tour De Formage – Artisan Cheeses to Tempt Any Palette & Recipes

I have long had a love affair with cheese. I mean, I LOVE CHEESE! I love it cold. I love it hot. I could eat cheese as a meal or snack. I really could eat cheese any time of the day.

I felt like Christmas came months early when this box of deliciousness was delivered to my house. I took a picture before I even took the cheese out. Then I sent it to a bunch of family and friends. Yep, I am that big of a dork and that is how much I love cheese.

The fun part was deciding what to do with all of this cheese. We have been cooking with it for a few months now. That is the beauty of cheese. Cheese can take an ordinary dish and make it amazing. It can completely change the flavor, add texture and do so much more.

In fact, I highly recommend always having a few of these cheeses on hand. We have found ourselves cooking much more at home because of the cheese that we have to cook with. The Maytag Blue, Blue Stilton and/or Roquefort can top any steak for a wonderful flavor. They can also be tossed with a salad as well as can the Feta.

Sam’s has even launched a new Facebook application solely dedicated to cheese. How cool is that? You can learn about all of the the cheeses Sam’s offers and even enter yourself to win a trip to Paris, the city of cheese. Ok I made that up but I sure ate a lot of cheese when I was there.

If you stop by the Fall Harvest page on the Sam’s site, they are many great ideas and suggestions. You can find articles about storing & serving cheese, cheese pairing, find some great recipes and even find “a simple yet authentic way to host your own Oktoberfest party” with the Oktoberfest party guide.

Here are a few of my favorite things that we have made lately with cheese:

Mario Batali Organic Parmigiano Reggiano tops an every day Caesar Salad

Greek Isle Barrel Aged Greek Feta and Sundried Tomatoes Make the PERFECT Homemade Pizza

Asiago Fresco, Fromage D’Affinois, Parrano and DaVinci Gouda Make up my Manicotti Recipe

Top the freshly baked Manicotti with freshly grated Mario Batali Organic Parmigiano Reggiano and the dish is ready to be served (my husband insisted on adding parsley for color)

Creamed Cheesy Corn

This has been a favorite that we make every few weeks. The ingredients are approximate as this is something that could be easily adapted to have less or more of any ingredient and still taste great.

Shuck 6-8 ears of corn (you can also used canned corn but make certain that it is well drained)

Once shucked, cut the corn off of the cob

Put all of the corn in a large frying pan on medium heat. Add about 2-3 tablespoons of Kerrygold Butter.

Let corn get really hot. Add freshly ground salt and pepper to taste.

Continue to let mixture get very hot. Add 1 1/2 cups of cheese. I combined Asiago Fresco and Fromage D’Affinois.

As soon as cheese melts, you are done. This dish is quick, easy and tastes amazing.

There. I did it! I managed to add even more fat to creamed corn but darn it tastes good. I usually make extra and eat it for a few days for a snack.

I was provided with compensation for my participation in the featured cheeses campaign. All opinions are my own.