Kamil Perry
There are dozens of different types of cheese, each with its own distinct shape and taste. Choosing the right cheese can be a daunting task, but it doesn't have to be. For example, if you're grating cheese, a hard or semi-hard variety like Parmesan or Cheddar is a good choice. If you're making a sandwich, semi-hard cheeses like Swiss, Havarti, or Gouda are popular options. For Italian dishes, you can't go wrong with hard cheeses like Pecorino Romano or Parmigiano Reggiano. And if you're looking for a creamy texture, reach for Ricotta or Mascarpone.
| Characteristics | Values |
|---|---|
| Cheese for sandwiches | Swiss, Havarti, Jarlsberg, Gruyere, Gouda, Provolone, Cheddar, Muenster, Monterey Jack, Pepper Jack |
| Cheese for garnishes or ingredients | Hard cheeses like Parmesan, Pecorino |
| Cheese for Italian dishes | Parmigiano Reggiano, Pecorino Romano |
| Cheese for melting | Mozzarella, American cheese, Muenster, Monterey Jack, Mascarpone, Cheddar, Colby Jack, Cold Pack Cheese |
| Cheese for salads, gyros, flatbreads | Feta |
| Cheese for creamy dishes | Ricotta |
| Cheese for grilled cheese sandwiches | American Muenster, Provolone |
| Cheese for quiche, bread, soups | Muenster |
| Cheese for cheeseboards | Brie, Camembert, Manchego, Cheddar, Goat Cheese, Blue Cheese |
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What You'll Learn
- Grilled cheese: Use a pan on the stove for a golden buttery crust
- Lasagna: Use ricotta, mascarpone, mozzarella, and parmesan for a classic lasagna
- Mac and cheese: Aged cheddar gives a stronger taste and smoother texture
- Pizza: Use low-moisture mozzarella to avoid the cheese turning into a single piece
- Quiche: Use 1 cup of milk for every 4 eggs, and add 1/2-1 cup of cheese
Grilled cheese: Use a pan on the stove for a golden buttery crust
Ingredients
- Bread (white, sourdough, whole-grain, or any sliced bread)
- Butter (salted)
- Cheese (cheddar, mozzarella, gruyere, gouda, American, or any melting cheese)
Optional Ingredients
- Mayonnaise
- Dijon mustard
- Spices (garlic powder)
- Meat (turkey)
- Vegetables (spinach, onions, broccoli, peppers, tomatoes, pickles)
- Fruits (apples)
- Sauces (fig jam)
Instructions
- Prepare the pan: Place a clean pan on the burner and let it warm up for about four minutes. You can use butter or mayonnaise to grease the pan.
- Prepare the bread: Butter two pieces of bread on one side or both sides, depending on your preference. You can also spread mayonnaise on the outside of the bread for a richer flavor and better browning.
- Add cheese: Place one piece of bread, buttered side down, in the pan. Add grated or sliced cheese of your choice. Pile on enough cheese to create a small mound. You can use a single type of cheese or a combination of two types for a richer taste.
- Assemble the sandwich: Place the other piece of bread on top, with the buttered side facing up. If using mayonnaise, spread it on the top piece of bread before placing it in the pan.
- Cook the sandwich: Let the sandwich cook until the edges start to show small bubbles of melting butter. You can cover the pan with a lid to create steam and melt the cheese more.
- Flip the sandwich: Carefully flip the sandwich and cook the other side until both sides are golden brown and the cheese is melted. If it is browning too quickly, lower the heat.
- Serve: Remove the sandwich from the pan and let it cool slightly. Slice the sandwich and serve it with your choice of sides. Enjoy the golden buttery crust and molten cheese!
Tips
- Use freshly grated cheese instead of pre-sliced or shredded cheese for better melting.
- Sourdough bread is recommended for its tang, but regular white bread or any sliced bread will also work.
- Sharp cheddar is a popular choice for its sharp, nutty flavor and melting properties.
- For a more complex flavor, combine cheddar with Gruyère or raclette, which are salty and nutty Alpine-style Swiss cheeses.
- If you like your cheese extra gooey, sprinkle a small amount of water in the pan and cover it with a lid to create steam.
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Lasagna: Use ricotta, mascarpone, mozzarella, and parmesan for a classic lasagna
Lasagna is a beloved dish worldwide, and a classic lasagna typically includes a combination of ricotta, mascarpone, mozzarella, and parmesan cheeses. These cheeses come together to create a rich, creamy, and gooey texture that perfectly complements the sauce and noodles. Here is a detailed guide to using these cheeses for a perfect classic lasagna.
Ricotta cheese is a must-have in traditional lasagna. It adds a creamy texture and blends seamlessly with other cheeses. For a classic lasagna, opt for whole milk ricotta, which provides a rich and creamy flavour. If you are not a fan of ricotta, you can replace it with cottage cheese, which is a common alternative that holds up better in the oven.
Mascarpone cheese is your secret weapon to achieving the ultimate creaminess in your lasagna. It blends beautifully with ricotta, creating a rich and indulgent layer that pairs perfectly with the sauce and noodles. If you don't have mascarpone, you can substitute it with more ricotta or make your own by blending cream cheese with heavy cream.
Mozzarella is essential for that gooey, melty texture we all love in a classic lasagna. Choose whole milk mozzarella and shred it yourself for the creamiest result. Low-moisture mozzarella melts exceptionally well, ensuring your lasagna has that perfect, stretchy cheese pull. If you want to elevate your mozzarella game, opt for a brand like Dragone.
Parmesan cheese brings a salty, savoury flavour to the dish. It adds a sharp, tangy note that complements the other cheeses. Look for Belgioioso Parmesan or a similar high-quality brand. If you can't find vegetarian parmesan or want a substitute, try Grana Padano or Pecorino Romano for a similar flavour profile.
When assembling your classic lasagna, start by layering sauce in your baking dish. Add your first layer of noodles, followed by a generous spread of the ricotta-mascarpone mixture and fresh basil leaves. Repeat this layering process, adding sauce, noodles, mozzarella, and fontina cheese. For the final layer, add noodles, sauce, and a generous topping of mozzarella and fontina.
Bake your lasagna in a preheated oven at 350°F for about 30 minutes. Let it cool for a few minutes before serving. Now you have a perfect classic lasagna with the ideal blend of cheeses!
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Mac and cheese: Aged cheddar gives a stronger taste and smoother texture
Mac and cheese is a versatile dish that can be made with various cheeses, but the undisputed king of mac and cheese is cheddar. Its versatility and diverse aging profiles make it an essential component in any cheese sauce. The different cheddar varieties include sharp, mild, and medium, each with unique characteristics that can enhance your dish.
Aged cheddar, in particular, stands out for its ability to elevate the taste and texture of mac and cheese. When selecting an aged cheddar, opt for a high-quality variety as it will impart a stronger flavour and smoother consistency to your sauce. The extended aging process of sharp cheddar develops its bold, complex flavours, resulting in a deeply satisfying sauce base. While sharp cheddar requires more heat to achieve the perfect melt, its robust taste is well worth the effort.
Mild cheddar, on the other hand, melts beautifully and provides a gentle, buttery flavour that appeals to a wide range of palates. Its higher moisture content makes it ideal for achieving that perfect stringy pull, characteristic of creamy mac and cheese. Medium-aged cheddar offers a balance between flavour complexity and melting properties, making it a versatile choice for use alone or in a cheese blend.
When using aged cheddar in your mac and cheese, there are a few key tips to keep in mind. Firstly, always shred your own cheese instead of using pre-shredded varieties. Pre-shredded cheese is often coated with cellulose or other anti-clumping agents, which can prevent even melting and result in a gritty, lumpy sauce. By shredding your own cheese, you ensure a smooth and creamy texture.
Additionally, bringing the cheese to room temperature before adding it to your sauce can aid in achieving the desired smoothness. This gradual change in temperature helps the cheese melt properly. It is also important to use low heat when melting the cheese, as high temperatures can affect the texture and flavour of the sauce.
Aged cheddar is a versatile and flavourful choice for mac and cheese, but feel free to experiment with other cheeses as well. Gruyère, for example, is a popular choice known for its exceptional melting properties and sophisticated flavour profile. Other options include fontina, smoked gouda, mozzarella, and even cream cheese, each adding their unique characteristics to the dish.
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Pizza: Use low-moisture mozzarella to avoid the cheese turning into a single piece
Mozzarella is the most popular choice of cheese for pizzas. However, some people find that when they use this cheese, it turns into a single piece when it cools, causing it to fall off the pizza. This is because regular mozzarella has a high water content, which can make your pizza soggy.
To avoid this, it is recommended to use low-moisture mozzarella. This type of mozzarella has a lower water content and will not make your pizza as wet. It is also saltier and denser than fresh mozzarella, and it has a longer shelf life. It is best to buy a block of mozzarella and cut it into cubes, slices, or pieces, rather than using pre-shredded cheese, as this will taste better and melt better.
If you are unable to find low-moisture mozzarella, you can use fresh mozzarella, but you will need to remove as much moisture as possible before baking your pizza. You can do this by patting the cheese dry and then leaving it to air dry on paper towels for at least 10 minutes.
Some people also blend mozzarella with other cheeses, such as Parmesan, cheddar, or provolone, to add depth to the flavour.
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Quiche: Use 1 cup of milk for every 4 eggs, and add 1/2-1 cup of cheese
Quiche is a versatile dish that can be adapted to suit your taste preferences and dietary requirements. The basic ingredients for quiche include eggs, milk, and cheese, with a variety of add-ins such as meat, seafood, vegetables, and spices. For a standard quiche, it is recommended to use 1 cup of milk for every 4 eggs, and add between 1/2 to 1 cup of cheese. This provides a good balance of flavours and ensures the quiche is creamy and savoury.
When it comes to cheese, you can choose from a wide range of options such as cheddar, mozzarella, parmesan, feta, goat cheese, or Swiss cheese. For a classic Quiche Lorraine, Gruyère cheese is a popular choice as it lends a rich, nutty flavour. If you want to get creative, you can even use a combination of cheeses like shredded Swiss and grated Parmesan to add extra flavour and create a creamy texture.
The type of pie crust you use can also vary. You can opt for a traditional pie crust made with butter and shortening, an all-butter pie crust, or even a crustless quiche. If you're short on time, a premade, refrigerated pie crust can be a convenient option. For a fancier presentation, you can try making a puff pastry quiche or mini quiches using wonton wrappers.
In terms of add-ins, the possibilities are endless. Popular choices include ham, bacon, spinach, mushrooms, bell peppers, and onions. You can also experiment with different combinations of vegetables, meats, and seasonings to create your own unique quiche recipe. Remember to pre-cook most of your add-ins and pat them dry before mixing them into the egg filling to avoid a soupy quiche.
Overall, quiche is a versatile and delicious dish that can be tailored to your taste preferences. By using 1 cup of milk for every 4 eggs and adding your desired amount of cheese, you can create a flavoursome and creamy quiche that is perfect for any meal of the day.
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Frequently asked questions
Popular cheeses for sandwiches include Swiss, Muenster, Provolone, Havarti, Gouda, and Cheddar.
Mozzarella is commonly used on pizza because it melts well.
Feta is a popular choice for salads.
American cheese, Monterey Jack, and Muenster are good options for burgers as they melt well.
Parmesan, Pecorino Romano, and Mozzarella are all suitable for pasta dishes.
