Cheese And Asian Ingredients: Perfect Pairing Options

Asian and dairy don't usually go hand in hand, but that doesn't mean you can't get creative and experiment with some fusion food. While traditional Asian cuisines don't use dairy, fusion dishes are becoming increasingly popular. For example, the Japanese have been enjoying dairy in desserts, and the Chinese make a huge variety of ice cream with Asian flavourings. So, what cheese goes well with Asian ingredients? It's best to opt for mild, fresh cheeses like mozzarella to complement the delicate flavours of Japanese food. For heavier, bolder dishes like Korean food, a stronger cheese like cheddar or Gloucester might work. If you're making an Asian-inspired cheeseboard, try a soft double cream to contrast the heat from the salt and spice, or thinly sliced Swiss and pepper jack.

Mozzarella with Japanese food

Mozzarella is a versatile cheese that can complement Japanese dishes, especially those with delicate flavours. While traditional Japanese cuisine does not typically include dairy, fusion cuisine has led to the incorporation of cheese in various Japanese dishes.

Mozzarella is a mild, fresh cheese that can be paired with Japanese dishes to create a harmonious combination. Its delicate flavour and soft texture make it a suitable pairing for Japanese dishes that feature light, subtle tastes and ingredients. For example, fresh mozzarella made from the milk of water buffaloes raised in Miyazaki Prefecture, such as Caseificio's Mozzarella di buffala, can be a delightful addition to a Japanese meal.

One innovative way to incorporate mozzarella into Japanese cuisine is through fusion dishes such as "avocheezu", which combines sliced avocado and fresh mozzarella with pickled ginger and ponzu. This unique combination showcases the versatility of mozzarella and its ability to blend with Japanese ingredients.

Additionally, Japanese curry places may offer cheese as a topping, and mozzarella can be a suitable choice for those who want to add a creamy, mild flavour to their curry. The popularity of pizza in Japan has also led to the widespread use of mozzarella, as it is a key ingredient in this beloved dish.

When considering the pairing of mozzarella with Japanese food, it is important to keep in mind the overall flavour profile and texture of the dish. Mozzarella works best with dishes that have delicate flavours and benefit from the creamy, mild taste that mozzarella offers. It may not be the best choice for bold, heavily spiced dishes, as its subtle flavour could be overwhelmed.

In conclusion, mozzarella can be a delightful addition to Japanese cuisine, especially when paired with dishes that highlight its mild, fresh characteristics. Its versatility and popularity in Japan make it a cheese worth exploring when seeking to create unique and tasty combinations with Japanese ingredients and flavours.

Cheddar with Korean food

Korean food is often heavy and bold, with lots of garlic and chilli. As such, it pairs well with heavy cheeses like Cheddar.

Koreans have been eating cheese since the Korean War in the 1950s, when the country hosted US army personnel. Cheese was introduced in processed form, usually in yellow strips, and was combined with other new foods like Spam, baked beans, and hot dogs. Cheese was added to the famous "Army Base Stew" (Budae Jjigae) and sliced processed cheese found its way into instant noodles.

Today, cheese is incredibly popular in Korea, with the country being one of the fastest-growing retail cheese markets in the world. Koreans are particularly fond of American-style processed cheddar, and cheese is now considered a Korean ingredient in its own right.

Seo-Jin Chung, a professor of nutritional science and food management at Ewha Womans University, has found that Koreans' acceptance levels for Brie, Emmental, Gouda, and sharp Cheddar increased significantly the more often they consumed these cheeses.

Cheddar is a good pairing with Korean food because it can help to dilute the spiciness of the cuisine. This is due to the milk fat and protein in the cheese, which can counteract the spiciness of capsaicin found in chilli.

Some examples of Korean dishes that incorporate cheddar include:

• Cheese Kimbap: sliced processed cheese is added to this popular Korean dish.
• Cheese Tteokbokki: a popular dish that combines Korean rice cakes with cheddar cheese.
• Cheese Buldak: an intensely spicy chicken dish that is often served with melted cheese to help counter the heat.
• "Fall in Cheese Chicken": a limited-time offering from KFC in Korea, which featured spicy crispy chicken with Gouda and Emmental cheese sauce dips.

Parmesan with stir-fry

Parmesan is a hard, aged cheese with a strong umami flavour. It is often used in small quantities to add a savoury taste to dishes. When cooking with Asian ingredients, it is important to consider the delicate flavours of the cuisine and how cheese may interact with them.

Parmesan can work well with Asian ingredients, especially in fusion dishes. Its savoury flavour can complement the salty, sweet, and spicy notes often found in Asian cuisine. For example, the next time you make a stir-fry, try finishing the dish with a squeeze of lemon juice and a light sprinkling of Parmesan. The citrus and cheese will add a unique twist to the dish, creating a fusion of Italian and Asian flavours.

When adding Parmesan to a stir-fry, it is important to consider the other ingredients and flavours already present in the dish. The cheese should enhance the existing flavours without overwhelming them. For example, if your stir-fry contains primarily salty flavours, such as soy sauce, oyster sauce, or shrimp paste, Parmesan may not be the best choice as it could make the dish too salty. In this case, a softer, milder cheese like queso blanco or paneer might be a better option.

On the other hand, if your stir-fry is spicy, Parmesan might be a good choice to help balance the heat. Its savoury flavour can also complement sweet and spicy ingredients, such as those found in Korean bulgogi. Just be mindful of the amount of cheese you add, as a little Parmesan goes a long way.

When experimenting with Parmesan in your stir-fry, start with a small amount and taste as you go. You can always add more, but it's difficult to fix a dish that has too much cheese. Remember, the goal is to enhance the existing flavours of the stir-fry, not cover them up.

In addition to the type of cheese, the texture is also important. Grated or shredded Parmesan will melt into the dish, adding a creamy texture and savoury flavour. Larger chunks of Parmesan will retain their shape and provide a salty, crunchy element to the stir-fry. You can also try toasting the cheese beforehand to give it a nuttier flavour and crunchier texture.

So, if you're feeling adventurous, give Parmesan a try in your next stir-fry. Just remember to consider the other flavours in your dish and add the cheese in small amounts until you find the perfect balance.

Goat cheese with sweet and sour

Goat cheese, or chèvre, is a versatile cheese that can be used in a variety of Asian dishes. Its tangy, earthy, and nutty flavours can complement sweet and sour ingredients.

When it comes to pairing goat cheese with sweet and sour ingredients, consider the following:

• Freshness: Goat cheese made from fresh milk will have a cleaner, less "goaty" flavour. The older the milk, the stronger the goaty taste will be.
• Texture: While soft, creamy goat cheese is more common, goat cheese can also be aged to create a firmer texture. Harder variants usually have natural or waxed rinds, while those ripened with white mould will have a fluffy coating, similar to Brie or Camembert.
• Flavour: Goat cheese can range from mild and lightly sweet to tangy and earthy, with hints of hazelnut, dried herbs, or lemon. The longer it's aged, the more mellow and approachable it becomes.
• Acidity: Goat cheese tends to be fairly acidic, so it can be tricky to pair with wine. Instead, try pairing it with beer, as the bubbles help cut through the fat and allow you to taste the cheese better.
• Naan Bread Pizzas: Use goat cheese as the base on a naan bread pizza, topped with a sweet and tangy curry like Korma or Tikka Masala.
• Salads: Create a beet salad with crumbled goat cheese, walnuts, and sliced pears, and a dressing made from sweet and sour ingredients like honey and lemon juice.
• Dipping Sauces: Experiment with using goat cheese as a dipping sauce for Thai dishes, or as a topping for Japanese dishes like avocado/fresh mozzarella with pickled ginger and ponzu.
• Fusion Cuisine: Explore Korean-Mexican fusion dishes like kimchi quesadillas or spicy tteok with melted Colby Jack cheese.
• Desserts: In East Asia, dairy is commonly used in desserts. Try incorporating goat cheese into Swiss rolls, ice cream with Asian flavourings, or milky coffee beverages.

Remember, when combining goat cheese with sweet and sour ingredients, consider the balance of flavours and textures to create a delicious and harmonious dish.

Brie with Asian fusion

While traditional Asian cuisines do not usually include cheese, fusion dishes with Western ingredients have become increasingly popular. For instance, Japanese Swiss roll cakes and Chinese ice cream with Asian flavourings.

Brie is a soft, creamy cheese that pairs well with Asian pear, as the sweetness, juiciness, and crunchy texture of the fruit offset the softness of the cheese. This combination can be further enhanced by adding savoury garlic and herbs. A simple way to prepare this is to bake the brie in puff pastry, creating a brie en croute, and serve it with slices of Asian pear.

For a more savoury option, brie can be stuffed inside beef roulade. Thin steaks are wrapped around chunks of brie, creating a roulade with space on either side of the cheese. The roulades are then seared and served with a sauce made from hoisin sauce and milk.

Another option is to create a bruschetta with brie and Asian pear. This combines elements from Italy, France, and Asia.

Finally, for a more adventurous dish, you could try grilled époisses with rice crackers. Époisses is a strong-smelling French cheese that has similarities to some cured, fermented meats used in Vietnamese cuisine.

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