The Perfect Cheese Pairings For Fennel

Fennel is a versatile vegetable with a distinct taste that can be used in various dishes, from salads to desserts. When it comes to cheese, fennel has a special affinity for Parmesan. Baked fennel with Parmesan and mozzarella, topped with breadcrumbs, is a delicious gratin that pairs well with chicken or fish. For a more indulgent option, fennel can be added to a creamy mac 'n cheese, featuring a combination of cheddar, gruyere, pecorino, and American cheese.

Mozzarella and Parmesan

Fennel has a natural sweetness and a crisp, bulbous section with stalks and feathery fronds. It has a strong anise or licorice-like flavour that people tend to either love or hate. When cooked, fennel becomes tender, and its distinctive flavour becomes sweet and muted.

One way to use mozzarella and Parmesan with fennel is to make a gratin. This can be done by slicing fennel bulbs into wedges and boiling them for a short time before roasting them in the oven with a covering of mozzarella and Parmesan. Breadcrumbs can also be added for a crunchy texture. This dish can be served as a side with roasted chicken or seafood.

Another option is to thinly slice fennel bulbs and dress them with olive oil and lemon, as suggested by Flynn McGarry, executive chef at Gem. Parmesan can be shaved over the top to create a crisp salad.

A warm dish that pairs fennel with mozzarella and Parmesan is a gratin made with fennel, mozzarella, Parmesan, breadcrumbs, and fresh thyme. This dish is baked in the oven until the cheese is browned and bubbling. It can be served as a side dish with chicken or fish.

Overall, the combination of mozzarella and Parmesan with fennel offers a range of flavour profiles and textures, from crisp and fresh to warm and bubbly, making it a versatile choice for a variety of dishes.

Buffalo milk cheese

When choosing a type of buffalo milk cheese to pair with fennel, consider either burrata or buffalo mozzarella, as suggested by Aimee Olexy, restaurateur at The Love, Talula's Garden, and Talula's Daily. The creamy, soft texture of these cheeses will complement the fennel, creating a refreshing and delicious dish. To enhance the flavour even further, Olexy recommends refreshing the shaved fennel in saltwater before serving.

For an extra indulgent touch, don't forget to add a drizzle of olive or almond oil, a splash of aged vinegar, and a side of warm crusty bread. This combination will elevate your dining experience and showcase the versatility of buffalo milk cheese and fennel.

If you're looking for a specific buffalo milk cheese product to try with fennel, look no further than Campì Fennel. This cheese is made with 100% buffalo milk and is studded with fennel seeds, adding a savoury touch to its rich and creamy texture. Inspired by caciottas from central Italy, Campì Fennel brings together the flavours of northern Italy, making it a unique and delightful choice for your next culinary adventure.

Gruyere and pecorino

Landis describes how she "always loved fennel" and its "subtle sweetness and licorice undertones". She also notes that the caramelized fennel takes the dish "to another level entirely", comparing it to the process of caramelizing onions. She recommends sprinkling the mac 'n cheese with a bit of grated cheese and panko breadcrumbs before broiling.

Landis also provides a tip for those who want to add a bit of texture to their mac 'n cheese:

> "I like a little bit of texture to my mac and cheese, so I always sprinkle it with a bit of grated cheese and panko breadcrumbs, then broil it for a few minutes prior to serving. The chewy melted cheese and crunchy breadcrumbs add the perfect textural compliment to the unbridled creaminess."

Raw with shaved Parmesan

Fennel is a versatile vegetable that can be served raw or cooked. When served raw, thinly sliced fennel is often paired with shaved Parmesan for a crisp salad.

Preparing the Fennel:

• Choose fresh fennel bulbs that have firm, white outer layers and feathery fronds, which indicate freshness.
• Use a vegetable peeler to trim and remove any tough, fibrous parts of the bulb.
• Cut off the stalks and fronds, reserving some for garnish if desired.

Shaving the Parmesan:

Use a sharp knife or vegetable peeler to shave the Parmesan into thin, delicate slices or shavings.

Assembling the Dish:

• Arrange the thinly sliced fennel on a plate or platter.
• Top the fennel with the shaved Parmesan.
• Drizzle with a high-quality olive oil and season with salt and freshly ground black pepper to taste.
• If desired, add a squeeze of lemon juice or a sprinkle of chopped fresh herbs such as parsley or chives.

Serving Suggestions:

• This dish can be served as a refreshing appetizer or side salad.
• It pairs well with grilled or roasted meats, such as chicken or fish.
• For a heartier meal, serve it with crusty bread and buffalo milk cheese, such as burrata or buffalo mozzarella.

Variations:

• For a more substantial salad, add mixed greens, sliced apples, or other raw vegetables.
• To make a warm version of this dish, lightly sauté the fennel in olive oil until slightly wilted, then top with shaved Parmesan and serve warm.

Raw fennel with shaved Parmesan is a simple yet elegant dish that highlights the crisp, refreshing flavour of fennel and the salty, savoury notes of Parmesan cheese.

Baked with olive oil and breadcrumbs

Baked fennel with olive oil and breadcrumbs is a delicious and simple dish to make. It is a great side for lighter meals such as chicken or fish and can also be served as a dressy side for a holiday meal.

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

• Fennel bulbs
• Extra virgin olive oil
• Parmesan cheese, grated
• Breadcrumbs (herbed or plain)
• Fresh thyme
• Mozzarella cheese, shredded

First, preheat your oven to 375°F. Cut off the fronds and stems of the fennel bulbs and save them for another dish, such as adding to stocks or broths. Cut the bulbs into quarters, then into 1-2 inch pieces, discarding the woody cores.

Next, grease a casserole pan or gratin pan with olive oil. Boil the fennel in a pot of salted water for 5-6 minutes, or until tender. Drain the fennel and toss it with a tablespoon of olive oil.

In a separate bowl, mix the parmesan cheese, thyme, and breadcrumbs. Take half of this mixture and combine it with the fennel. Spread the fennel mixture into an even layer in the prepared casserole pan.

Top the fennel with the mozzarella cheese, and then sprinkle the remaining parmesan-breadcrumb mixture on top. Drizzle 1-2 tablespoons of olive oil over the entire dish.

Cover the casserole and bake for 20 minutes. Then, remove the cover and bake for an additional 15 minutes, or until the cheese is well browned.

Let the dish rest for 5 minutes before serving. Garnish with chopped fresh fennel fronds, if desired.

You can also try adding other ingredients to this dish, such as fennel seeds, garlic, rosemary, or chili flakes, to give it an extra kick of flavor.

Frequently asked questions