Links here
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thank you .
I realized, in Quebec , apéro avec pain or just apéro might refer to any little canapé on bread used as an appetizer.
hereâs another cheesy appetizer bread from France
Potatoes au gratin or the trendy Hasselback gratin would be a great way to use up a LOT of cheese.
I know I go through TPSTO various grated cheeses for my gratin, like gruyĂšre & parm.
Cheese is life 
I make what is essentially a rolled omelette stuffed with cheese in my crepe pan. Lightly char two tortillas over a gas burner. Cut the omelette in two and put half on each tortilla. Top with your preferred salsa. You now have two altogether delicious breakfast tacos. Cheddar is great, but my regular is the thick shredded Tillamook four Mexican cheese mixture. Do not stint on the cheese!
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That sounds amazeballz.
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Breakfast tacos are extremely popular here in Central Texas. The cheese and egg I described is my breakfast probably four times a week, but when I go out for breakfast, I usually add potatoes and either bacon, sausage, or chorizo. The combinations available around town, even in gas stations, are wonderful. Avocado, queso blanco, and Mexican mashed potatoes (mashed potatoes with green chiles) are a favorite, topped with Dona sauce (puréed roasted jalapeños, olive oil, garlic, and salt). It looks creamy. Newbies load it on, thinking it is avocado. If the jalapeños are hot that day, it can be quite zippy.
How do I put a tilde over the n in Dona, using an iPad?
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Option key plus n 
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If you linger on the n / press down on it, the accent menu should come up right over the letter
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This one currently has my attention â I posted links over on the Thanksgiving thread
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Sanxalotte!
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More thoughts on cheese and savory baking.
Cheddar cheese coins (referenced upthread).
ETA: Erin Jeanne Mcdowell cheddar biscuits (different enough from KAFâs biscuits to warrant the link).
Also ETA: One for the bread machine.
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thanks for this list of links
Youâre welcome. The resulting baked goods listed above are all on repeat in our household. I love cheese (can you tell?). If I think of others, Iâll post them.
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Did someone mention cheez?
Grilled cheese with havarti, ultra sharp 'murrcan, raclette.
Oh, cheez, how do I love thee.
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I appreciate it!
I think this Dec, most of my baking will be savoury, apart from the fruitcake and maybe one batch of kourabiedes.
Hereâs a gift-link to an appealing (to me) strata:
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Memories of a night in Geneva, 7 days in Chamonix and 4 days in Zurich in January 2015. Cheese at least 3 times a day.
I didnât eat cheese for a week once I got back to Canada
I love cheese, but was once invited to a raclette dinner, which I absolutely disliked. Melted cheese, potatoes, and ham were a leaden combination that weighed down my stomach!
I also donât care for cheese fondue. Stale bread in melted cheeseâŠ..as the French would say, âPas dâallure.â
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I love cheese fondue but I can only eat it once or twice a winter.
When I have ordered it or made cheese fondue, it has been made with fresh rustic bread.
There are other dishes where one can use up the stale bread in the Alps!
There are at least a dozen regional variations on Cheese Fondue in France and Switzerland. The Gruyere Emmenthal Fondue and the Gruyere Appenzeller Fondues seem to be the most common, but there are others
Thereâs one version that includes tomato, from Valais. I am not trying to convert you, Barney! I am just sharing the recipe for other people who want to know. 
I should have made more trips to Switzerland when I was younger. LOL
I get tired of Raclette quickly. Ham has not been a big part of the Raclette experiences I have had.
