The Cheese Insider

Over the past few years I have shared many ideas on how to serve and enjoy the great cheeses made in Wisconsin. I thought I would share a recipe that you might want to try. My wife, Janice, of Savory Spoon Cooking School, and I are constantly trying different dishes using a variety of cheeses.

As Janice would tell you, I love breakfast, my favorite meal of the day. The following dish is a favorite, using the fantastic Aged Brick Cheese of Master Cheesemaker, Joe Widmer, of Widmer’s Cheese Cellars in Theresa, Wisconsin.

Stinky Cheese Omelet with Herb Topping

Makes 2 single egg omelets

Herb Topping

1 tablespoon cold-pressed extra-virgin olive oil

juice and grated zest of 1 lemon

kosher salt, to taste

freshly ground black pepper, to taste

½-cup chopped soft herbs (such as tarragon, ramp leaves, parsley, mint, and/or chives)

In a small bowl, whisk together the olive oil, lemon juice and zest, salt, and pepper. Adjust seasonings as necessary. Add the herbs and toss gently to coat.

Omelet

2 large eggs, at room temperature

kosher salt, to taste

1 tablespoon salted butter

3 ounces Aged Brick from Widmer’s Cheese Cellars

Crack one egg into a small bowl. Season with salt and beat with a fork. Heat an eight-inch nonstick skillet over medium heat. When the pan is hot, add half of the butter. When the butter has stopped foaming, pour the beaten egg into the center of the pan and stir vigorously with a spatula. As soon as the egg begins to lift from the pan, use the spatula to loosen the edges and shape the omelet. Let the omelet rest for about three minutes then top with half of the Aged Brick. (While the omelet rests, prepare the second egg.)

Once the omelet has rested, shake the pan to loosen it. Fold the omelet into thirds by lifting up and folding one side toward the center, repeat with the other side. Slide the omelet onto one of the prepared plates. Wipe out the pan with a paper towel, add the remaining butter, and prepare the second omelet the same way. Serve the omelets with the herb topping.

I hope that you will try this recipe. It is a sure winner for a cool fall morning, noon or even an evening meal.

There are a number of really good recipes using cheese that can be found on eatwisconsincheese.com and savoryspoon.com.

Sources: Jonathon Sawyer of The Greenhouse Tavern & Culture Magazine, spring 2011