Recipe: Auburn Ale House cheese loaf

Prep time: 30 minutes

Cook time: 15 minutes

Serves 2 (or more)

Deanna C. Holman of Stockton and her family enjoyed a delicious and fun dinner at the Ale House in Old Town Auburn. They ordered an appetizer which consisted of a sourdough round that had been cut in several places then filled with cheese, garlic and chives. It was warmed until the cheese melted and served with balsamic vinegar.

A few years ago, Karen Killebrew of Applegate watched the Ale House chef demonstrate this dish at the Gold Country Fair. She shares the recipe with us today.

Note: Although the recipe says it serves two, it could easily serve more as an appetizer.


2 ounces Gruyère cheese, grated

2 ounces Parmesan cheese, grated

2 ounces Swiss cheese, grated

1/4 cup soft, unsalted sweet butter

2 tablespoons minced garlic

2 tablespoons diced chives

1 1/4 pound sourdough round loaf

Balsamic vinegar

Olive oil

Red pepper flakes and diced chives, optional garnish


In a mixing bowl, combine the three cheeses, butter, garlic and chives. Mix until smooth.

Make six cuts, 3/4 inch apart, in a diagonal crisscross pattern across the top of the sourdough loaf. Stuff cheese mixture into cracks of loaf and wrap the loaf with aluminum foil. Bake at 400 degrees for about 15 minutes or until the cheese is completely melted and bread has toasted.

Drizzle a plate with equal parts balsamic vinegar and olive oil and set loaf atop the plate. Sprinkle plate with red pepper flakes and more diced chives, if desired.

Per serving based on 6 servings: 507 cal.; 18 g pro.; 55 g carb.; 23 g fat (12 sat., 9 monounsat., 2 polyunsat.); 47 mg chol.; 783 mg sod.; 2 g fiber; 3 g sugar; 42 percent calories from fat.