Patrick Oconnell
Cheese is a versatile ingredient that can be used in a variety of dishes, from salads to casseroles, sandwiches, dips, and desserts. When cooking with cheese, it's important to consider the type of cheese and its texture, as different cheeses react differently to heat. For example, harder cheeses like Grana Padano can be grated and baked to create a crunchy texture, while softer cheeses like halloumi can be grilled without melting. Cooking with cheese can also be a great way to use up leftovers and enhance the flavour and texture of a dish. To ensure the best results, it's recommended to grate or shred cheese before adding it to a recipe, and to heat cheese slowly over low temperatures to avoid a stringy or lumpy texture.
| Characteristics | Values |
|---|---|
| Cheese measurement | 4 ounces of cheese equals one cup shredded or grated |
| Cheese types | Fresh, soft, hard, and hard-cooked |
| Cheese and heat | High heat and extended cooking time make cheese stringy and tough |
| Cheese and salads | Cheese chunks, vinaigrette, fresh cheeses like chevré and queso fresco |
| Cheese and hot dishes | Grilled cheese, melted cheese, casseroles |
| Cheese and sauces | Mornay sauce, mornay cheese breaks if heated too quickly |
| Cheese and rind | Rind can be added, but intense rinds should be removed |
| Cheese and pasta | Macaroni cheese, cauliflower cheese, baked casseroles |
| Cheese and oven | Grated hard cheese like Grana Padano can be baked to add crunch |
| Cheese and microwave | Use low power settings, stir and rotate frequently |
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What You'll Learn
- Cheese and heat: Some cheeses lose their flavour when heated, so experiment with small portions first
- Cheese and salads: Toss cheese chunks into a cold salad with vinaigrette. Fresh cheeses like chevré and queso fresco work well
- Cheese and casseroles: Cook at 375° or below to avoid breaking the cheese sauce
- Cheese and rinds: Cheese rinds can be intense, so remove half to three-quarters of it to avoid changing the flavour of your dish
- Cheese and types: Categorise cheese into fresh, soft, hard, and hard-cooked to choose the right cheese for your recipe
Cheese and heat: Some cheeses lose their flavour when heated, so experiment with small portions first
When cooking with cheese, it's important to remember that different types of cheese react differently to heat. Some cheeses lose their flavour when heated, so it's a good idea to experiment with small portions first. For example, delicate cheeses like triple creams can lose their flavour when heated, so it's recommended to experiment with a small portion before preparing a whole meal. This way, you can avoid wasting expensive cheese on a dish that ends up tasting like hot milk.
The structure of cheese is altered by heating, which affects its functional characteristics. The melting of cheese is a major commercial attribute, as it is the primary determinant in evaluating quality for specific applications. The assessment of the melt and flow characteristics of cheese is crucial for successfully using cheese as an ingredient.
Some cheeses, such as fresh mozzarella, ricotta, cottage cheese, and feta, will not fully melt no matter how much you heat them. These cheeses are meant to be enjoyed uncooked and can be added to cold dishes like pasta salads or produce-based salads. On the other hand, harder cheeses like cheddar or parmesan have lower moisture content and can be grated and melted to add a nice, classic melting texture to dishes like macaroni and cheese or cauliflower cheese.
When adding cheese to hot dishes, it's important to time it right. If you're adding cheese to a béchamel sauce, for example, remove the sauce from the heat before adding the cheese to avoid lumps. Similarly, when adding shredded or crumbled cheese to hot dishes like pasta or vegetables, add the cheese just before serving to prevent it from settling to the bottom of the dish and hardening.
Cheese can also be used in a variety of cold dishes, such as salads, sandwiches, skewers, bruschetta, or even ice cream. It can be incorporated into cream or mousse recipes, adding texture and flavour. So, while some cheeses may lose their flavour when heated, there are plenty of ways to experiment with cheese in both hot and cold dishes to find the perfect application for your favourite varieties.
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Cheese and salads: Toss cheese chunks into a cold salad with vinaigrette. Fresh cheeses like chevré and queso fresco work well
Cheese and salads are a classic combination. A great way to incorporate cheese into a salad is to toss in chunks of fresh cheese, such as chevré or queso fresco, along with a vinaigrette dressing. Chevré, a French term for "goat", refers to cheese made from goat's milk. Chevré cheeses can be fresh and creamy, or aged and crumbly, with a range of flavours and textures. Their versatility makes them a great addition to salads, as they can be crumbled or shaved over the greens. The tangy and creamy flavour of chevré can complement the other ingredients in the salad, such as sweet summer corn, black beans, tomatoes, avocado, cucumbers, and radishes.
Queso fresco, a Spanish cheese, is also a good choice for salads as it has a mildly tangy and fresh taste. It is less salty than Cotija but still has a pleasant saltiness that can enhance the flavour of the salad. Like feta, it goes well with sweeter vegetables and can be crumbled over the salad.
Other cheese options for salads include blue cheese, which can be scattered through a steak salad with bacon vinaigrette, and Parmesan, which can be shaved over greens or grilled asparagus with an anchovy-laced Dijon vinaigrette.
When adding cheese to a salad, it is important to remember that a little goes a long way. The cheese should complement the other ingredients without overwhelming them.
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Cheese and casseroles: Cook at 375° or below to avoid breaking the cheese sauce
Cheese is a versatile ingredient that can be used in many dishes, from salads to casseroles. When cooking with cheese, it's important to consider the type of cheese and its melting properties. Some cheeses, like mozzarella, ricotta, cottage cheese, and feta, will not melt completely no matter how much heat is applied. Other cheeses, like cheddar, will melt smoothly and are perfect for casseroles or macaroni cheese.
When cooking a casserole with a cheese sauce, it's important to keep the temperature at 375° or below. This will prevent the cheese sauce from breaking and maintain its creamy texture. Higher temperatures can cause the cheese to dry out and become lumpy. To brown the top of the casserole, a quick trip under the broiler will do the trick without overheating the cheese sauce.
Additionally, it's crucial to consider the moisture content of the casserole. Cooking a cheese casserole at too high a temperature will reduce moisture, resulting in a dry dish. Uncooked pasta and vegetables in a cheese casserole will absorb moisture, so it's important to factor that into the cooking process.
When making a cheese sauce, such as a mornay sauce, it's essential to remove the sauce from the heat before adding the cheese. Cheese is an emulsion of milk liquids and solids, and adding it to a hot sauce can cause it to break and become lumpy. For a nuttier flavour, a darker roux can be used, especially when cooking with intense cheeses.
Cheese can also be used in cold dishes like salads or paired with fruits and nuts. Fresh cheeses like chevré and queso fresco are ideal for this purpose. Adding a small amount of lemon juice or zest can enhance the flavour of the cheese, creating a bright and tasty dish.
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Cheese and rinds: Cheese rinds can be intense, so remove half to three-quarters of it to avoid changing the flavour of your dish
Cheese rinds can be eaten and used in cooking, but whether or not you'd like to do so is a matter of personal preference. Some people find the texture unappealing, and certain rinds are very hard, making them difficult to eat. Wax, bark, cloth, and other non-edible rinds should always be removed before eating or cooking with cheese.
Some cheeses, such as fresh chevre, burrata, feta, and vacuum-sealed cheddar, do not have rinds. The rinds of other cheeses, like Parmigiano Reggiano, can be too hard to eat, but they can be saved and repurposed to add flavour to stocks, soups, and beans.
If you do choose to eat or cook with a cheese rind, it's important to know that the rind may have a very intense flavour. To avoid dramatically changing the flavour of your dish, it's recommended that you remove half to three-quarters of the rind.
If you're cooking with cheese rind, it should be cooked for at least 30 minutes, and up to several hours, to get the most flavour out of it. Be sure to stir the rind occasionally to prevent it from sticking to the bottom of the pot and to ensure the flavour is evenly distributed. Once your dish is done cooking, the rind can be removed.
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Cheese and types: Categorise cheese into fresh, soft, hard, and hard-cooked to choose the right cheese for your recipe
When it comes to cooking with cheese, taste and texture are key. Choosing the right cheese for your recipe can elevate your dish to the next level. Here is a guide to help you categorise cheese into fresh, soft, hard, and hard-cooked varieties, so you can select the perfect cheese for your culinary creations.
Fresh Cheese
Fresh cheese is typically made with simple ingredients and minimal processing. These cheeses are often soft, spreadable, and mild in flavour. They are meant to be consumed soon after production and are commonly used in recipes that require melting or blending. Examples of fresh cheese include:
- Queso Fresco
- Ricotta
- Mozzarella
- Cottage Cheese
- Burrata
- Paneer
Soft Cheese
Soft cheeses are known for their creamy and spreadable textures. They usually have a higher moisture content, resulting in a softer consistency. Soft cheeses are ideal for melting and adding a creamy element to dishes. Some popular soft cheeses are:
- Brie
- Camembert
- Muenster
- Cream Cheese
- Neufchatel
Hard Cheese
Hard cheeses have a lower moisture content and are generally packed into moulds under higher pressure. They are aged for longer periods, resulting in a denser and firmer texture. Hard cheeses are perfect for adding a bold, flavourful finish to dishes. Grating or shaving hard cheeses can enhance the flavour of salads, soups, and pasta dishes. Examples of hard cheeses include:
- Parmesan
- Pecorino
- Grana Padano
- Manchego
- Cheddar
Hard-Cooked Cheese
Hard-cooked cheeses, also known as cooked pressed cheeses, undergo a specific process where the curds are cooked and pressed together. This method creates a harder, denser texture. Hard-cooked cheeses can be sliced, grated, or melted, making them versatile in various recipes. Some common hard-cooked cheeses include:
- Gouda
- Emmental (Swiss Cheese)
- Halloumi
- Provolone
- Caciocavallo
Remember, when cooking with cheese, consider the desired taste, texture, and melting properties you need for your dish. Each type of cheese brings something unique to your recipe, so experiment and enjoy the delicious flavours and characteristics that different cheeses offer!
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Frequently asked questions
To make a cheese sauce, first make a béchamel sauce (a white sauce made with butter, flour, and milk). Then, remove the sauce from the heat and stir in your chosen grated or shredded cheese.
Cheese is best heated slowly at low temperatures. To prevent stringiness, add a little wine or lemon juice before melting.
Cheeses such as halloumi, panela, and some provolones can be grilled without turning into a melted mess. Simply slice the cheese and place it on a hot grill.
Macaroni and cheese is made by combining cooked pasta with a cheese sauce. A hard, mild cheese such as cheddar will give the sauce a nice melting texture.
If you're making a baked casserole, remember that cooking at high temperatures will reduce moisture. To prevent the dish from drying out, add a little liquid such as full-fat milk or cream.
