Cooking with cheese

We're doing a catering job tomorrow that has a TON of cheesy dishes - here are a couple:

Artichoke Truffles (a bit of marinated artichoke at the center, then a layer of herbed chevre, then a layer of herbed parmesan)

Bolinhos de Arroz (rice croquettes made with any dry, salty cheese - we use Bulgarian feta)

Cheddar Straws (people usually describe them as big, really upscale Cheese-Its)

AHHHHHHHHHH!!!!!!!

I'm drooling, and I'm ashamed. I have no wonderful dishes to talk about. The only cooking I did with cheese this week was to make quesadillas*. I am planning to put some Boucherondin and some walnuts in a Spring Greens salad tonight. Can I get partial credit for that?

* I have to take that back. I just remembered I made an omelet (with extra sharp cheddar) for dinner the other night.

Just so that flagged spam isn't the last message showing I will share that I've been topping my green salads with crumbled Boursin Shallot & Chive cheese. It's a great addition.

>6 clamairy: That's a great idea! Anything that makes salads less ... salad-y works for me!

I recently added grated halloumi to corn fritter batter, which was delicious! When I next make courgette (zucchini) fritters I'll add it to those too.

>7 Sakerfalcon: A little (or a lot) of cheese almost always makes a dish better.

>8 clamairy: Agreed!

I made a pasta salad this weekend with a dressing of yogurt, olive oil, lemon juice, seasonings, and feta cheese, blenderized till smooth. Much nicer than the usual vinaigrette type dressing.

>10 Marissa_Doyle: Oh yum!!!

>10 Marissa_Doyle: That sounds delicious!