Cheese And Miso: Perfect Pairing Partners

Miso and cheese are a match made in culinary heaven. Both ingredients are high-protein, savoury, tangy, and funky, with a salty, umami-rich taste. Miso is a traditional Japanese ingredient made by fermenting soybeans with salt and kji, a microbe that breaks down the proteins in the soybeans. This process gives miso a unique flavour that closely mirrors that of cheese. Adding miso to dishes like grilled cheese or mac and cheese amplifies and intensifies the cheese flavour, creating a delicious savoury sensation.

Miso mac and cheese

Ingredients:

• 8 ounces dried pasta (e.g. elbows, cavatappi, conchigliette, or pasta shells)
• 3 tablespoons butter
• 2 cups milk, warmed slightly
• 2 1/4 cups shredded cheese (e.g. a mix of cheddar, Pecorino, and Gruyère, or gouda and Monterey jack)
• 1/4 cup sweet white miso paste, or to taste
• 1/4 teaspoon kosher salt
• Freshly ground pepper
• 1 cup panko breadcrumbs

Method:

• Preheat the oven to 375° F.
• Bring a large pot of heavily salted water to a boil. Add the pasta and cook until a minute or two shy of al dente. Drain (don't rinse) and set aside.
• In a large pan, heat the butter until it melts. Add the flour and cook, whisking constantly to break up any clumps, for a minute or two.
• Whisk in the warm milk and bring the mixture to a boil, then reduce to a simmer and cook until the mixture thickens and coats the back of a spoon.
• Remove from the heat and stir in 2 cups of the cheese, salt, pepper, and miso paste. (Start with just two tablespoons of the miso paste, and taste. Add more as you like but it's important to taste and adjust the flavour as you go!)
• Add the cooked pasta to the cheese sauce and stir to coat.
• Pour the pasta into a greased baking dish (big enough to hold your pasta—a 9- by 13-inch dish works, or a 2-quart or 3-quart dish) and sprinkle the top with the remaining 1/4 cup cheese and the panko.
• Bake the pasta for about 25 minutes. The pasta should be bubbling and the breadcrumbs should be browned.
• Remove from the oven, let cool slightly, and serve.

Tips:

• If you want to make a vegan version, you can substitute plant-based milk and vegan butter for the dairy versions.
• You can also add extra ingredients to the pasta, such as mushrooms and peas.
• If you want to make the dish extra spicy, you can add red pepper flakes.
• For a crunchy, savory, and slightly sweet topping, you can make a furikake seasoning by combining nori, sesame seeds, coconut sugar, and salt.

Miso grilled cheese

Ingredients:

• Miso paste (white or red)
• Butter
• Garlic
• Fresh herbs (such as basil and cilantro)
• Bread (preferably sourdough)
• Cheese (such as gouda, Monterey jack, or cheddar)
• Olive oil or butter for cooking
• Honey (optional)
• Sea salt (optional)

Instructions:

• In a small bowl, combine softened butter, miso paste, grated garlic, and chopped herbs. You can also add a pinch of black pepper or red pepper flakes for a slight kick. Mix well to form a miso butter.
• Take two slices of sourdough bread and spread the miso butter generously on one side of each slice.
• On one slice of bread, sprinkle your desired amount of shredded or sliced cheese. A combination of gouda and Monterey jack is recommended for a creamy and mild flavour. You can also use cheddar or other cheeses of your choice.
• Place the second slice of bread on top, with the miso butter facing down.
• Heat a skillet or griddle over medium heat. You can use butter or olive oil to grease the pan.
• Place the sandwich in the pan and cook for 3-5 minutes on each side, or until the bread is golden brown and crispy, and the cheese is melted.
• Optional: For an extra touch of sweetness and savouriness, drizzle a small amount of honey on top of the sandwich and sprinkle a pinch of sea salt.
• Serve and enjoy!

Miso and cheese pairings

Miso and cheese are both salty, tangy, and savoury, packing a big umami punch. Miso is a traditional Japanese ingredient made by fermenting soybeans with salt and kji, a microbe that produces enzymes that break down proteins in the soybeans. This process is similar to the culturing of curds in cheese.

White Miso

White miso is the most common variety of miso. Its lighter colour indicates that a large amount of white rice was used in the fermentation mix, and that the miso underwent a shorter fermentation period. The subtle sweetness of Cold Mountain Miso, for example, makes it a great match for luscious, slightly pungent cheeses.

Pairing Ideas:

• Nettle Meadow Farm Kunik Buttons + Cold Mountain Light Yellow Miso
• Philadelphia Cream Cheese + Cold Mountain Mellow White Miso
• Sharp White Cheddar + White Miso
• Gruyere + White Miso

Red Miso

Red miso has a deeper, bolder flavour. Red and mugi miso can stand up to stronger cheeses or tease out the nuances of a more docile wedge.

Pairing Ideas:

• Sharp Cheddar + Red Miso
• Jasper Hill Cabot Clothbound Cheddar + Horikawaya Nomura Aka Miso (red miso)
• Délice de Bourgogne + South River Dandelion Leek Miso (alternative miso)
• Caseifico dell’Alta Langa La Tur + South River Garlic Red Pepper Miso (alternative miso)

Miso Butter Grilled Cheese

Miso butter grilled cheese is a simple yet delicious combination of miso and cheese. The salty, savoury, and tangy notes of miso complement the creamy, rich, and salty characteristics of cheese.

Pairing Ideas:

• Gouda + Miso
• Monterey Jack + Miso
• Sharp Cheddar + Miso

Miso Mac and Cheese

Miso mac and cheese is another popular dish that combines miso and cheese. The savoury, salty, and umami characteristics of miso intensify the cheese flavour and add an interesting "oomph" to the dish.

Pairing Ideas:

• Cheddar + White Miso
• Pecorino + White Miso
• Gruyere + White Miso

Miso and cheese curing

Miso and cheese are a natural pairing. Both are salty, savoury, and tangy, with a high protein content and a big umami punch. Miso is a traditional Japanese ingredient made by fermenting soybeans with salt and kji, a microbe that produces enzymes to decompose the proteins in the soybeans. This process is similar to the culturing of cheese curds.

The Curing Process

The following is a recipe for a homemade miso cure for your favourite cheese.

Ingredients:

• 1 jar of sweet white miso
• 1/2 cup of sake (or water for an alcohol-free version)
• Cheese of your choice
• Toasted milk bread or super-seeded crackers, ideally with sesame seeds, to serve

Method:

• Combine the miso, sake or water, mirin, and sugar in a large mixing bowl.
• Wrap the cheese in a layer of cheesecloth and submerge it in the miso cure.
• Place the bowl in the refrigerator and cure to taste. Sample the cheese over time, curing for up to one week.
• Wipe the cheese clean and serve with toasted milk bread or crackers.

Tips:

• The type of miso you use will depend on the type of cheese you wish to cure. White miso is the mildest and most common option, and its lighter colour indicates a shorter fermentation period.
• Red and mugi miso can stand up to stronger cheeses, like sharp cheddar.
• Remember that miso is a salt-rich ingredient, so be mindful of this when seasoning your dish.

Miso and cheese alternatives

Miso and cheese are both salty, tangy, and savoury, with a high protein content and a big umami punch. Miso is a traditional Japanese ingredient made by fermenting soybeans with salt and kji, a microbe that produces enzymes that break down the proteins in the soybeans. This process is similar to the culturing of curds in cheese.

Miso and cheese can work well together, and there are several alternatives to experiment with. Firstly, a miso butter grilled cheese sandwich is a simple but delicious option. To make this, mix butter, miso paste, garlic, and herbs, and spread this on sourdough bread with gouda cheese. Pan-fry the sandwich until the cheese is melted and the bread is crisp. You could also try Monterey jack cheese, or a combination of the two.

Another alternative is to make a miso mac and cheese. Miso intensifies the cheese flavour and gives the dish an interesting "oomph". To make this, cook pasta until just under al dente, then drain and set aside. In a separate pan, melt butter and whisk in flour, then gradually add milk and whisk until smooth. Add cheese, salt, pepper, and miso paste to taste, then stir in the pasta. Transfer to a baking dish, sprinkle with breadcrumbs, and bake until bubbling and golden. For a crunchy topping, you could use crushed Ritz crackers instead of breadcrumbs.

For a stronger flavour, you can try red miso, which has a deeper, bolder taste. This can stand up to sharper cheeses, like a sharp cheddar. Alternatively, for a milder option, white miso is the least salty and has a subtle sweetness, making it a great match for pungent cheeses.

Frequently asked questions