Sourdough's Best Friend: Cheeses That Sing Together

Sourdough bread is a versatile loaf that can be paired with a variety of cheeses to create a delicious meal. From grilled cheese sandwiches to artisan loaves, sourdough's tangy flavour and sturdy texture make it a great match for many types of cheese. For a simple yet satisfying option, a classic grilled cheese sandwich with sharp cheddar or gouda can be made, while a more complex recipe might involve baking sourdough with cheeses such as parmesan, gruyere, and cheddar for a unique flavour profile.

Sourdough grilled cheese sandwich

Ingredients:

• Sourdough bread
• Butter (softened)
• Cheese (cheddar, gouda, mozzarella, provolone, gruyere, Monterey Jack, American, Swiss, pepper jack, muenster, or Havarti)
• Mayonnaise
• Salt (optional)

Optional ingredients:

• Meat (bacon, prosciutto, salami, turkey, bologna, ham, or shrimp)
• Seafood (crab meat)
• Sauces (Dijon mustard, thousand island dressing, garlic aioli, pesto)
• Vegetables (tomato, spinach, arugula, jalapenos, mushrooms, onions, garlic, herbs, apples, pears)
• Fruit (apples, pears)

Steps:

• Start by preparing and baking your sourdough bread if you are not using store-bought.
• Heat a cast-iron skillet or stainless-steel frying pan over medium heat and add a generous tablespoon of butter.
• While the pan is heating up, slice the bread thinly with a serrated knife and slice the cheese.
• Spread butter on one side of each slice of bread.
• Place the bread on the skillet, buttered side down.
• Add the sliced cheese.
• Butter the second piece of bread and place it on top of the cheese, buttered side up.
• Cover with a lid and cook for 3-4 minutes until the sandwich turns golden and the cheese starts to melt.
• Flip the sandwich and cook for another 3-4 minutes or until the bread is golden.
• Flatten the sandwich gently with a spatula and remove it from the skillet.

Tips:

• Shred the cheese yourself instead of using pre-shredded cheese as it will melt better.
• Do not slice the bread thicker than half an inch.
• Do not turn up the heat higher than medium/medium-low, as the bread will burn while the cheese remains unmelted.
• Use mayonnaise instead of butter to create a golden and crispy exterior.

Sourdough and marinated feta

To make marinated feta, you will need a block of feta cheese, preferably stored in brine, and a selection of herbs and spices. Common ingredients include lemon, thyme, cilantro, red pepper flakes, and olive oil. Simply cut the feta to your desired size and shape, layer it in a jar with your chosen herbs and spices, and pour in enough olive oil to cover the cheese. This can be enjoyed after just 20 minutes of marinating, but it is recommended to wait a few hours for the best flavour.

When choosing a sourdough bread to pair with marinated feta, consider the texture and flavour profile you desire. Soft sourdough sandwich bread or a crusty sourdough loaf are both excellent options. If you're feeling adventurous, you can even make your own sourdough bread at home and add your favourite cheeses to the dough for an extra cheesy treat.

With its tangy, salty, and creamy flavours, sourdough and marinated feta is a delicious combination that can be enjoyed in a variety of ways. So, get creative, experiment with different ingredients and serving suggestions, and enjoy the ultimate flavourful snack or appetizer.

Sourdough and soft cheeses

When it comes to soft cheeses, there are plenty of options to choose from that will pair perfectly with your sourdough. Here are some mouth-watering suggestions:

Brie

A soft, creamy cheese with a mild, buttery flavour, Brie is a wonderful choice for those who want a more subtle taste. It has a rich, smooth texture that spreads easily, making it perfect for sandwiches or as a topping. Its mild flavour means it won't overpower the sourdough, allowing both elements to shine.

Feta

Feta is a tangy, salty cheese that adds a burst of flavour to any dish. It has a soft, crumbly texture and is often marinated in oil, which gives it an extra layer of flavour. Feta pairs exceptionally well with sourdough, as the sharpness of the cheese is offset by the slight sourness of the bread.

Goat Cheese

Goat cheese, also known as chèvre, is a soft, spreadable cheese with a tangy and slightly sweet flavour. It has a creamy texture and is often fresh and mild, making it a versatile choice for sandwiches, salads, or even as a topping for crackers. Its unique flavour profile makes it an interesting and delicious pairing with sourdough.

Mozzarella

Mozzarella is a soft, stretchy cheese that is mild in flavour and incredibly versatile. While it is often used in dishes like pizza and lasagna, it can also be a delightful addition to a grilled cheese sandwich. Its stretchy, gooey texture is sure to satisfy any cheese lover, and its mild taste won't overwhelm the sourdough.

Fresh Cheese

For a truly indulgent experience, try fresh cheeses like ricotta or cream cheese. These cheeses are soft, spreadable, and incredibly creamy, with a mild, slightly sweet flavour. They are perfect for those who want a rich, indulgent bite without an overpowering cheese taste. Pair them with sourdough for a delightful contrast in textures.

So, there you have it! Sourdough and soft cheeses are a perfect match, and with these suggestions, you're sure to create some delicious flavour combinations. Get creative, experiment, and enjoy the wonderful world of cheese and bread!

Sourdough and sharp cheddar

If you're making a grilled cheese sandwich, sourdough and sharp cheddar is a winning combination. Slice the bread thinly and layer with sharp cheddar cheese for a nostalgic treat with a flavourful twist. You can also add sliced tomatoes and fresh basil for a margherita version, or spinach and artichoke with mozzarella.

If you're making a sourdough loaf, chunks of sharp cheddar can be baked throughout. This recipe is simple and requires minimal mixing. The key to this recipe is a healthy starter and overall experience as a bread baker. You'll need:

• Active starter (levain)
• Warm water (roughly 80°F/27°C)
• Bread flour
• Whole wheat and/or whole grain flour
• Salt
• Sharp cheddar cheese
• Large mixing bowl
• Kitchen scale
• Thermometer
• Rubber spatula

First, build a levain and let it rise until bubbly. Then, stir the active levain with warm water. Next, stir in the salt, followed by the flours, until combined and no dry sections remain. Chop the cheddar into small rectangles and let the dough rest for about 30 minutes.

Now it's time to stretch and fold the dough, adding a bit of cheddar with each fold. Repeat this process every 30 minutes for a total of 4-5 sets, adding more cheese each time. The dough is ready when it is smooth, elastic, and becomes more difficult to stretch and fold.

Place the dough in a warm spot (no hotter than 90°F/32°C) until it has risen in volume by 50%. This is called bulk fermentation and should take about 3-4 hours. You may need to adjust the temperature or timing depending on your kitchen conditions.

Once the dough has risen, gently dump it onto a floured surface and pre-shape it by pulling one side up and over about 2/3 of the way, then repeating with the opposite side. Let the dough rest, uncovered, for about 20 minutes.

Now it's time to shape the dough. If using a round banneton or bowl, you'll create a round boule. If using a bowl, line it with a tea towel and optionally sprinkle with rice flour or bread flour. Repeat the folding process, then spin the dough while simultaneously sliding your hand underneath to create tension on the top and pull it tight.

Place the shaped dough upside down in the prepared bowl/banneton and pull the edges of the bottom together, using damp fingers to maintain the tight surface. Cover immediately with plastic wrap and place in the fridge for at least 8 hours, or up to 36 hours.

When ready to bake, preheat your oven and baking vessel to 450°F/235°C. Remove the loaf from the fridge, trim any excess parchment, and carefully transfer it to the baking vessel. Bake for 30 minutes, then remove the lid and turn the oven down to 400°F/205°C. Bake for an additional 15-20 minutes, or until the bread is a deep golden brown.

Let the bread cool for at least 1 hour before slicing and serving. Uncut bread can be stored on the counter for 2-3 days or frozen for up to 2 months. Cut bread should be wrapped in foil or plastic.

Sourdough and gouda

The tomato and gouda sourdough is a great option if you're looking for a bread with a sweet taste and beautiful flavour. The recipe includes fresh herbs, sweet gouda, and tomato puree or paste. It's baked in a Dutch oven or on a pizza stone, resulting in a bread with a crispy, deep brown crust.

If you're a fan of spicy food, the jalapeno gouda sourdough might be more up your alley. This bread has pockets of gouda and pickled jalapenos throughout, giving it an extra kick. The dough is mixed in a bowl, stretched and folded, and then filled with the gouda and jalapenos. It's then shaped into a round loaf and left to bulk ferment before being baked in a Dutch oven.

For something a little different, the smoked gouda and chive sourdough is an excellent choice. This bread is packed with flavour and has a beautiful, crispy crust. The recipe is simple and doesn't require any kneading or the usual hassles of homemade bread. You just mix the ingredients, let the dough sit, shape it, and bake it in a Dutch oven.

Of course, you don't have to go to the effort of making a gouda sourdough bread to enjoy this combination. You can simply pair a slice of sourdough with some gouda for a delicious snack or add gouda to a sourdough grilled cheese sandwich. This sandwich is the ultimate comfort food and can be made with a variety of cheeses, including gouda, to elevate the classic grilled cheese.

Frequently asked questions