When I was offered to review cheese from Castello’s Alp selection I was thrilled. Not only to just taste, but to create a dish that would showcase the cheese as well. My favorite dish I created was a spinach and cheese casserole that showcased the creamy nutty flavor of the cheese, and the homemade buttered breadcrumb topping yielded the perfect crunch to set off the creamy spinach.
I was presented with two types of cheese from Castello, my favorite was the Weissbier- a buttery and nutty cheese with a hint of beer. The second variety, was the classic- which was a dryer cheese with a spicy finish.
Castello cheese is made with milk from cows that graze the Alps, and the cheese making process is one that has been handed down for generations. I’m happy to be able to offer you an opportunity to win some of these fine cheeses.
Be sure to check out what some of the other participants created with their cheeses, by checking out the links below:
- ½ cup diced onion
- 1 tbs butter
- 2 tbs flour
- 1 cup milk
- ½ cup half and half
- 1 cup shredded Castello Alps selection Weissbier cheese
- 1 pkg frozen (10 ounce) chopped spinach thawed and well drained
- 2 Tbs Parmesan cheese
- 1 teaspoon crushed red pepper flakes
- 1 cup fresh bread crumbs
- 2 tbs melted butter
- 1 teaspoon parsley
- Preheat oven to 425
- Grease a shallow 2 cup baking dish, set aside
- Saute onion in butter until translucent
- Add flour, stir to coat and slowly mix in the milk and half and half
- Simmer 2 minutes
- Stir in the cheese until melted and remove from the heat.
- Add the spinach,Parmesan and red pepper flakes and mix well.
- Place the spinach into the baking dish.
- For the topping:
- Mix the crumbs, butter and parsley in a bowl, gently place on top of casserole.
- Bake uncovered for 25 minutes
A special Thank you to Castello Cheeses and Honest Cooking for sponsoring this post.