Cheese And Veggies: The Perfect Pairing

Cheese and veggies are a classic combination, but finding the right pairings can be challenging. The key is to think outside the box and experiment with different textures and flavours. Raw veggies create a crunchy bite when paired with bold cheeses, but it's those pickled, roasted, and sun-dried veggie flavours that often create the most dazzling flavour experiences. For example, sun-dried tomatoes pair well with creamy, high-fat cheeses like brie or camembert, while roasted mushrooms go well with semi-soft cheeses like muenster and havarti. The possibilities are endless, and with a little creativity, you can discover new flavour combinations that will make you see vegetables in a delicious new light.

Roasted veggies and cheese

Roasted vegetables and cheese is a delicious combination that elevates the dining experience. The key to successful pairings lies in sprucing up the vegetables and exploring different textures and flavours. Here are some tips and ideas to guide you in creating mouth-watering roasted vegetable and cheese combinations.

Sprucing Up Your Veggies

Vegetables come alive when they are roasted, sautéed, pickled, or seasoned. Enhancing your vegetables will also enhance your cheese pairing experience. For example, sun-dried tomatoes offer a bite-sized, flavourful punch and can be paired with rich, creamy cheeses like brie or camembert. Their acidity cuts through the thickness of these cheeses.

Exploring Textures and Flavours

The contrast of textures and flavours between vegetables and cheese creates a delightful culinary experience. Raw veggies provide a crunchy bite when paired with bold cheeses, while roasted veggies offer a tender, subtly sweet taste that complements the cheese. For instance, the earthy meatiness of roasted Portobello mushrooms pairs beautifully with the creamy smoothness of Lite50 Sharp Cheddar.

Specific Combinations

• Roasted red peppers with Vermont Sharp Cheddar, which has a slightly acidic and buttery tang.
• Pickles with Farmhouse Reserve Cheddar, a sharp and tangy cheese.
• Eggplant with Extra Sharp Cheddar, whose citrusy tang complements the eggplant's mild acidity.
• Sun-dried tomatoes with Seriously Sharp Cheddar, a bold cheese that matches the intense sweetness of the tomatoes.
• Kimchi with Monterey Jack, a mild and creamy cheese that offsets the sour and spicy kimchi.
• Roasted potatoes and artichokes with cheese.
• Roasted peppers and cauliflower with cheese.
• Roasted herbed squash with goat cheese.
• Roasted Greek potatoes with feta cheese.

Pickled veggies and cheese

Pickled vegetables are a great way to preserve your harvest and can be made with almost any veggie! They are a satisfying snack on their own and can be added to a charcuterie board. Pickling is also a great way to add flavour to vegetables with herbs and spices.

When it comes to pairing cheese with pickled vegetables, it's important to think outside the box. Preparing vegetables in different ways, such as roasting, sautéing, or seasoning them, can enhance their flavour and improve the pairing with cheese.

• Sun-dried tomatoes pair well with rich, thick, and creamy cheeses like brie or camembert. The acidity in sun-dried tomatoes helps to cut through the richness of these cheeses.
• Pickled white asparagus goes well with soft-ripened cheeses like brie and camembert. The sweet and sour flavours of pickled white asparagus complement the rich, creamy flavour of these cheeses.
• Roasted asparagus pairs well with semi-soft cheeses like Monterey Jack or fontina.
• Roasted mushrooms, such as portobello, pair well with semi-soft cheeses like muenster and havarti.
• Olives pair well with Spanish cheeses like queso fresco, cotija, and asadero. The concentrated flavour of olives enhances the sweetness of these cheeses.
• Radishes pair well with aged cheddar. The crispness of thinly sliced radishes complements the richness of cheddar, similar to the classic pairing of cheddar and apple slices.

Sun-dried tomatoes and creamy cheese

Sun-dried tomatoes have an intense, concentrated tomato flavour due to the drying process, which removes moisture while retaining nutrients. They are slightly chewy, with a heightened sweetness and a tangy tartness. Cream cheese, on the other hand, provides a mild, creamy base that balances the intense sweetness of the sun-dried tomatoes. The addition of fresh basil also gives a savoury, herbal note to the combination, rounding out the flavours.

To create a simple yet impressive dish, blend sun-dried tomatoes with fresh basil and a small amount of the infused oil from the jar. This will result in a rich, savoury paste. Then, combine this paste with whipped cream cheese, mixing until you achieve a smooth and fluffy texture. This sun-dried tomato cream cheese can be served immediately or stored in an airtight container in the refrigerator for up to five days, allowing the flavours to meld and intensify.

This versatile spread can be served in a variety of ways. It pairs well with crackers, chips, or fresh vegetables for dipping. For a heartier option, spread it on bagels or use it as a sandwich filling. If you're looking for an elegant appetizer, try topping pieces of crusty baguette with the sun-dried tomato cream cheese and sprinkling on some dried parsley and freshly cracked black pepper.

For a more indulgent treat, consider using full-fat cream cheese for a richer texture. You can also experiment with different types of sun-dried tomatoes, such as those packed in oil or dry-packed. Remember to drain the oil before use and check the ingredients for added seasonings. This sun-dried tomato cream cheese combination is a crowd-pleaser and a great way to elevate your brunch or appetizer game!

Baked veggies and cheese sauce

This simple and delicious recipe combines the goodness of roasted vegetables with a mouth-watering cheese sauce. It's a perfect vegetarian main course or a decadent side dish. With a variety of vegetables and cheeses to choose from, you can customise it to your taste preferences.

Ingredients

For the roasted vegetables:

• Cauliflower
• Mushrooms
• Bell peppers (red and/or green)
• Onions
• Red potatoes
• Carrots
• Zucchini
• Sweet red pepper
• Fresh mushrooms
• Garlic

For the cheese sauce:

• Butter
• Flour
• Milk
• Cheese (cheddar, mozzarella, parmesan, or a mix)
• Salt
• Pepper
• Basil (optional)
• Oregano (optional)

Instructions

• Preheat your oven to 200°C.
• Chop the vegetables into bite-sized pieces.
• Place the vegetables on a baking sheet, drizzle with olive oil, and season with salt and pepper. Toss to coat evenly.
• Roast the vegetables in the oven for 30 minutes, or until golden brown.
• While the vegetables are roasting, prepare the cheese sauce. Melt butter in a saucepan over medium heat. Add flour and whisk to form a paste. Cook for 2 minutes, whisking continuously.
• Gradually add milk, whisking until smooth. Continue cooking and whisking until the mixture boils and thickens.
• Remove from heat and stir in grated cheese. Season with salt and pepper to taste.
• Transfer the roasted vegetables to a baking dish and pour the cheese sauce over them. Top with additional mozzarella and parmesan cheese, if desired.
• Place the dish back in the oven and bake for 20 minutes, or until the cheese is melted and golden brown.
• Remove from the oven and let it rest for 5 minutes before serving.

Tips and Variations:

• You can use any variety of mushrooms and bell peppers that you prefer.
• Feel free to experiment with different types of cheese for the sauce and topping, such as cheddar, mozzarella, parmesan, or a mix of your favourites.
• For a more flavourful sauce, add some Dijon mustard and cayenne pepper.
• This dish can be made ahead of time and refrigerated for up to 3 days before baking with the cheese. You can also freeze it unbaked.
• If you're serving it as a main course, pair it with a simple salad or crusty bread.
• To make it a heartier meal, add some cooked chicken, beef, or sausage.
• For a vegan option, use plant-based butter and milk alternatives, and substitute the cheese with a vegan cheese alternative.

Raw veggies and bold cheese

When selecting raw vegetables to pair with bold cheeses, go for ones that are fresh and crisp. Carrots, cucumbers, broccoli, and radishes are all great options. These veggies provide a refreshing crunch that complements the richness of the cheese. You can simply cut them into sticks, slices, or bite-sized pieces, depending on your preference.

Now, for the cheese. When we say "bold," we're talking about cheeses with strong, distinct flavours. Think cheddar, Monterey Jack, or even something more unique like kimchi cheese. Aged cheddars, with their sharp and complex flavours, pair exceptionally well with raw veggies. If you want something a little more mild, go for a semi-soft cheese like Colby or Monterey Jack, which go excellently with tart green apples. For a truly bold experience, try kimchi cheese, which is a type of cheese infused with the spicy, sour flavours of kimchi.

Presentation-wise, you can arrange the raw veggies and cheese on a platter or board, creating a beautiful and tasty display. Perhaps add some crackers, nuts, or dried fruit to the mix for added texture and flavour. If you want to get creative, you can also try threading cubes of cheese and veggies onto skewers, making them perfect for snacking or serving at parties.

And don't forget the dips! A simple dip can elevate your raw veggie and bold cheese combination. Try pairing your veggies with a creamy cheese dip, like a blend of cream cheese and sour cream, or something more tangy like a yoghurt-based dip with herbs and spices. You can even get creative and make your own dips using ingredients like Greek yoghurt, pesto, barbecue sauce, or sriracha.

So, there you have it! Raw veggies and bold cheese is a perfect pairing that offers a delightful contrast of textures and flavours. By selecting the right vegetables, cheeses, and perhaps adding some dips or arranging them artfully, you can create a delicious and impressive snack or appetiser.

Frequently asked questions