Cheese And Curry: A Match Made In Heaven?

Cheese and curry are two delicious foods, but do they go well together? While some curries, like Thai red curry mac 'n' cheese, incorporate cheese into their recipes, others are not so easily paired with cheese. A 1970s cheddar cheese curry recipe, for instance, was described as revolting by one reviewer. However, some cheeses may complement the complex flavours of curry. Subtle cheeses such as creamy brie or hard aged goat cheese are recommended pairings for Thai green curry. Homemade paneer, made with full-fat milk, is also suggested as a good pairing for spicy Indian meals. So, while some cheeses may go well with certain types of curry, the strong flavours of cheddar seem to clash rather than complement.

Homemade paneer with full-fat milk

Homemade paneer is a soft yet firm, non-melting cheese that is made without using rennet and is also not fermented or aged. It is made by curdling milk using an acidic ingredient like lemon juice, vinegar, buttermilk, yogurt, or citric acid. Here is a detailed, step-by-step guide on how to make homemade paneer with full-fat milk:

Ingredients:

• 2 liters (8 cups) of full-fat milk (preferably raw or pasteurized cow, buffalo, or goat milk)
• 2 to 3 tablespoons of vinegar (or lemon juice, 1/2 cup of yogurt, or 4 to 5 grams of citric acid diluted in 1 cup of water)
• 1 colander (strainer)
• 1 cheesecloth (muslin cloth or a thin, clean handkerchief)
• 1 large bowl (to collect whey)
• 1 to 2 heavy objects

Instructions:

Step 1: Heat the Milk

Pour the milk into a heavy-bottomed pot and bring it to a gentle boil over medium heat. Stir occasionally to ensure the milk doesn't scorch at the bottom.

Step 2: Curdle the Milk

Once the milk comes to a boil, turn off the heat and add your chosen acidic ingredient. For lemon juice or vinegar, start with 2 tablespoons and stir. The milk will begin to split, separating the solids and whey. If it doesn't curdle fully, add another tablespoon of vinegar and turn the heat back on. Boil until the solids separate completely. For yogurt, use 1/2 cup and stir.

Step 3: Strain and Rinse

Place the colander over a large bowl to collect the whey. Line it with the cheesecloth. Transfer the curdled milk and whey in batches. Pour cold water over the paneer to rinse off the vinegar or lemon juice.

Step 4: Drain the Liquid

Gather the edges of the cloth and bundle the paneer to form a round shape. Squeeze out any excess liquid and hang for 30 minutes to drain completely.

Step 5: Set the Paneer

Unwrap the paneer from the cloth and place the bundle on a flat colander or wooden board. Press down the cloth and place a heavy object (at least 2.5-3 kgs) on top. Let the paneer set at room temperature or in the refrigerator for 3-4 hours.

Step 6: Dice the Paneer

Remove the cloth and cut the paneer into 1-inch cubes. Refrigerate in an airtight container and use within 2-3 weeks or freeze for up to 3 months.

Tips:

• Full-fat, minimally processed milk works best and yields more paneer.
• Always add the acidic ingredient only after the milk comes to a boil.
• Once the acid is added, stir and check if the milk has curdled. If not, add a little more and turn off the heat.
• Avoid boiling the milk after it has curdled to prevent the paneer from becoming hard and grainy.
• Ensure excess whey is drained before setting, as any remaining whey will cause the paneer to break in gravy or sauce.

Enjoy your homemade paneer with your favorite curry!

Cheddar cheese and mozzarella on naan bread with curry

Ingredients

• Plain or all-purpose flour
• Full-fat Greek yoghurt
• Baking soda
• Mozzarella
• Cheddar cheese
• Coriander leaves
• Garlic powder
• Chives
• Salt
• Butter
• Cilantro

Method

Firstly, make your dough. Combine flour, baking soda, and salt in a bowl. Add yoghurt and water, and mix until a rough dough forms. Knead the dough with your hands until it is smooth and elastic.

Next, divide the dough into eight equal pieces and shape each piece into a ball. Flatten each ball with your hands and fill with cheddar cheese and mozzarella. Fold the dough over the cheese to close it, and flatten again with a rolling pin.

Heat a cast-iron skillet over medium-high heat. Once hot, place the naan in the skillet and cook for 30-60 seconds, or until bubbles appear. Flip the naan and cook for another 30 seconds, or until it starts to char.

Finally, brush the naan with melted butter and minced cilantro to keep it soft and moist.

Serving Suggestions

Serve this cheesy naan bread alongside your favourite curry. It also goes well with warm butter chicken sauce, or with curries such as Chicken Korma, Indian Chickpea Curry, or Saag Paneer.

Tips

• Avoid adding extra flour to the dough—this will lead to a dense and dry dough.
• Do not skip the rising time for the dough—this ensures a light and airy texture.
• Do not overfill the naan with cheese, as it will leak out during cooking.
• Ensure your skillet is hot enough before adding the naan, and adjust the heat as necessary to avoid burning or undercooking.
• Do not skip brushing the cooked naan with butter, as this adds flavour and keeps the bread soft.

Monterey Jack and Cheddar cheese in Thai red curry mac 'n' cheese

Monterey Jack and Cheddar Cheese in Thai Red Curry Mac n Cheese

A unique and mouth-watering fusion of flavours, Thai red curry mac n cheese is a delightful twist on the traditional macaroni and cheese dish. This recipe combines the creamy, comforting flavours of mac n cheese with the bold, spicy notes of Thai red curry, creating an indulgent and satisfying meal.

Ingredients

To make this flavourful dish, you will need the following ingredients:

• Elbow macaroni
• Butter
• All-purpose flour
• Thai red curry paste
• Cream or whole milk
• Monterey Jack cheese
• Cheddar cheese
• Panko bread crumbs
• Kosher salt and freshly ground black pepper

Method

• Bring 4 quarts of water to a boil in a large pot. Add salt generously and then cook the pasta according to the package instructions, usually around 6 to 7 minutes. Drain the pasta once it is cooked.
• In another large pot, melt the butter over medium-high heat. Add the flour and whisk continuously until the mixture deepens in colour and releases a toasted aroma, which should take about 1 minute.
• Whisk in the Thai red curry paste, combining it fully with the butter and flour mixture.
• Pour in the milk and cream (or all milk, if preferred) and bring the mixture to a boil, whisking constantly. Reduce the heat to a simmer and continue whisking occasionally until the sauce thickens, which should take about 5 minutes.
• Once the sauce has thickened, remove the pot from the heat. Add the grated Monterey Jack and Cheddar cheeses, whisking until they are fully melted and combined with the sauce.
• Add the cooked pasta to the sauce and toss to coat evenly.
• To make the crumb topping, simply toss the panko bread crumbs with melted butter and season with salt and pepper.
• Assemble the dish by pouring the mac n cheese into a broiler-safe casserole dish. Sprinkle the bread crumb mixture on top and broil until browned, which should take about 1 minute.

Tips and Variations

• Feel free to adjust the amount of Thai red curry paste to suit your preferred spice level. If you prefer a milder dish, start with a smaller amount of curry paste and taste as you go.
• For a vegetarian option, substitute vegetable stock or milk for the cream in the sauce.
• If you want to add some extra vegetables, try stirring in cooked broccoli florets or chopped tomatoes before baking.
• You can also experiment with different types of cheese, such as mozzarella or Gruyère, to find your favourite combination.

Cheese and Curry Pairing

The combination of cheese and curry may seem like an unusual pairing, but it can result in a delightful fusion of flavours when done well. While traditional Asian cuisines do not typically use dairy, fusion cuisines have incorporated elements of Western cooking, including cheese.

When pairing cheese with curry, it is generally recommended to choose cheeses that complement the bold and complex flavours of the curry without overwhelming them. Fresh, mild cheeses like mozzarella can pair well with delicate flavours, while stronger cheeses like Cheddar or Gloucester can stand up to bolder, spicier dishes.

In the case of Thai red curry mac n cheese, the combination of Monterey Jack and Cheddar cheeses provides a creamy and savoury flavour that balances the spicy notes of the curry. The sharpness of Cheddar and the mildness of Monterey Jack create a well-rounded cheese sauce that enhances the overall flavour of the dish.

Brie and aged goat cheese with Thai green curry

Thai green curry is a flavourful dish with a combination of chillies, lemongrass, shrimp paste, and various spices. It is known for its bold and savoury taste. When pairing cheese with Thai green curry, it is best to opt for those that are more subtle in flavour and texture so as not to overpower the complex flavours of the curry.

Creamy Brie and aged goat cheese, served at room temperature, are excellent choices to accompany Thai green curry. These cheeses have a mild taste that complements the rich and spicy notes of the curry. The creamy texture of Brie adds a delightful contrast to the savoury dish, while the aged goat cheese contributes a distinct yet subtle flavour.

When serving Brie with Thai green curry, it is recommended to bring the cheese to room temperature to allow its full flavour to emerge. Aged goat cheese, with its harder texture, can also be served at room temperature, providing a similar creamy mouthfeel without overwhelming the palate.

For a refreshing beverage pairing, consider a dry German Riesling, either on its own or as a spritzer with club soda and a lime twist. Alternatively, Thai Singha beers straight from the bottle can also complement the flavours of the curry and cheese combination.

To complete the meal, some suggested side dishes include chicken satay with peanut sauce, crisp cucumber slices dipped in rice wine vinegar, or a bowl of salty potato chips. These options provide a balance of flavours and textures, ensuring that the cheese and curry remain the stars of the meal.

Mozzarella with Japanese curry

Mozzarella is a mild, fresh cheese that can complement the delicate flavours of Japanese food. In fact, some Japanese curry places offer cheese as a topping.

One dish that combines mozzarella with Japanese curry is Yaki Curry (or Baked Curry Rice). This dish consists of rice topped with curry and cheese and baked in the oven. The cheese is typically a variety that melts easily, such as mozzarella, to create a rich, flavourful, and comforting dish.

Another option is Cheesy Baked Japanese Beef Curry Rice. This dish combines Japanese curry with beef and melted mozzarella cheese. The curry sauce is made using Japanese curry roux, which gives it a unique flavour. The dish is then baked in the oven until the cheese is melted and forms a nice crust.

Mozzarella can also be used in a naan bread pizza with Japanese curry as a topping. This fusion of Japanese and Indian flavours can be an interesting and tasty combination.

Frequently asked questions