Best Cheeses To Pair With Brats: A Tasty Guide

There are many types of cheese that can be paired with brats, depending on the type of brat and the flavours you want to bring out. For example, a brat flavoured with beer may be best served with a beer cheese sauce, while a Philly Cheese Brat may be better served with a combination of provolone and white American cheese. Other types of cheese that are commonly used with brats include cheddar, pepper jack, blue cheese, and Swiss cheese.

Cheddar, gouda, or American cheese

Cheddar, gouda, and American cheese are all popular choices to pair with brats. Each of these cheeses has its own unique characteristics and can complement the bratwurst in different ways.

Cheddar is a cow's milk cheese that is pressed curd with a low-fat content. It has a slightly crumbly texture, and its colour can range from pale yellow to white or orange. The flavour of cheddar varies from mild to sharp, with aged cheddar being stronger, crumbly, and sharper, while younger cheddar is smoother, milder, and creamier. When paired with bratwurst, cheddar adds a buttery and savoury note to the dish. Smoked cheddar, horseradish cheddar, and sharp cheddar are particularly good choices for bratwurst, as they can enhance the flavour of the sausage without overwhelming it.

Gouda, on the other hand, is a semi-hard cow's milk cheese with a nutty, sweet, and creamy flavour. It is known for its characteristic scent and dense, springy texture. Young gouda has a softer, milder flavour and texture, making it suitable for crackers or sandwiches. Older gouda, which is stronger, tougher, and darker, pairs well with wine or crusty bread. When paired with bratwurst, gouda adds a subtle sweetness and a rich, buttery flavour. Its higher fat content also makes it a good melting cheese, ideal for grilled dishes.

American cheese, often referred to as "white American cheese", is a mild and creamy variety. It is known for its delightful texture when melted, making it a popular choice for sandwiches and grilled dishes. When paired with bratwurst, American cheese adds a savoury and creamy element to the dish without being too overpowering. Its mild flavour also helps to balance out the other strong flavours in the dish, such as bacon.

When choosing between these cheeses for bratwurst, consider the overall flavour profile you want to achieve. Cheddar will give a stronger, more savoury taste, gouda will add sweetness and nuttiness, and American cheese will provide a creamy and subtle flavour. Personal preference also plays a role, as some people may prefer the sharper flavours of cheddar, while others may enjoy the meltability of American cheese or gouda.

Beer and Brat Mac and Cheese

This hearty, comforting dish is perfect for a cold winter's day or a potluck with friends. It combines the best of both worlds—the creaminess of mac and cheese and the savoury, juicy flavours of beer brats. Here's a step-by-step guide to making this delicious meal.

Ingredients:

• Butter
• Flour
• Beer (your favourite craft beer, preferably an IPA)
• Milk
• Dried mustard
• Garlic salt
• Elbow macaroni
• Bratwurst sausages
• Cheese:
• Queso Mahon-Menorca Cured – Hard cheese
• Colby cheese
• Cream cheese

Optional Toppings:

• Caramelised onions
• Cheddar cheese
• Bacon
• Chives
• Green peppers
• Mushrooms
• Breadcrumbs

Instructions:

• Heat butter in a Dutch oven over medium-high heat until melted.
• Whisk in flour and cook until lightly browned.
• Slowly add beer and milk, whisking constantly.
• Stir in dried mustard and garlic salt, then cook until the mixture thickens.
• Add cream cheese and stir until melted.
• Remove from heat and stir in shredded cheeses, continuing to stir until melted.
• Cook the elbow macaroni according to package instructions and drain.
• Slice the bratwurst sausages and fold them into the macaroni and cheese, mixing well.
• Serve immediately, or add a splash of milk before reheating to keep it creamy.

Tips and Variations:

• Feel free to adjust the amount of beer used according to your preference for beer flavour.
• For a crunchy topping, consider adding breadcrumbs or croutons before serving.
• You can also grill the bratwurst sausages and serve them on the side or slice them and mix them into the mac and cheese.
• To elevate the dish, try adding caramelised onions, sautéed peppers, or mushrooms.
• If you're serving a large group, double the recipe and bake it in the oven for a more substantial meal.
• For an extra cheesy touch, sprinkle some shredded cheddar cheese on top.
• If you want to add more protein, cook and crumble some bacon to sprinkle on top, along with freshly chopped chives.

Philly Cheese Brats

Ingredients

• Bratwurst
• Brat buns
• Cheese sauce
• Butter
• Olive oil
• Vegetables (e.g. onions, peppers, mushrooms)

Optional Ingredients

• Bacon
• Chives
• Beer

Cooking Instructions

First, grill the bratwurst according to the package instructions and set aside. Next, melt butter and olive oil in a skillet and add your desired vegetables. Cook until browned. Place the bratwurst in the bun and top with the vegetables and cheese sauce.

For an extra touch of flavour, you can add bacon and chives, or even make a beer cheese sauce. Simply melt butter in a saucepan, add flour and seasonings, and then slowly whisk in milk and beer. Remove from the heat and stir in shredded cheese and horseradish.

Cheese Suggestions

There are many different types of cheese that can be used in Philly Cheese Brats, including:

• Provolone
• White American cheese
• Smoked cheddar
• Gouda
• Blue cheese
• Pepper jack
• Swiss

Enjoy your Philly Cheese Brats!

Beer Brats with Beer Cheese Sauce

Ingredients:

• 1 package (5 count) brats
• 1 bottle of your favorite beer
• 1 sweet Vidalia onion, sliced
• 1 Tablespoon all-purpose flour
• 1 cup shredded cheddar cheese
• 1/2 teaspoon horseradish
• 1/4 teaspoon garlic powder
• 1/4 teaspoon onion powder
• 1/8 teaspoon cayenne pepper
• 5 pieces bacon, cooked and crumbled
• 1 Tablespoon fresh minced chives
• 1 cup cream cheese (optional)
• 2 cups shredded cheese (optional) of your choice

Method:

First, melt 1 tablespoon of butter in a large skillet over medium heat. Add the sliced onion and brats, and cook for approximately 10 minutes, turning occasionally to brown all sides. Next, add beer to the pan, reserving 1/4 cup for the sauce. Reduce the heat to medium-low and simmer for about 15 minutes, until the beer has reduced and the brats are no longer pink inside.

Now, prepare the beer cheese sauce. Melt another tablespoon of butter over medium-low heat in a small saucepan. Stir in the flour and seasonings and cook, stirring, for 1-2 minutes. Then, add milk and beer all at once. Remove from heat and stir in the shredded cheese and horseradish.

Finally, place the brats in buns, then top with the beer cheese sauce, crumbled bacon, and minced chives.

Tips:

You can use a darker beer for the beer cheese sauce and top with additional shredded cheddar cheese. You can also add sliced green onions, tomatoes, or jalapeños. If you want to skip the bun, go ahead! This recipe is also delicious without it.

Storage:

Leftover brats should be stored, covered, in the refrigerator for 2-3 days. For best results, reheat in a small skillet with a splash of additional beer.

Brats with Caramelized Onions and Cheddar Cheese Sauce

Ingredients:

• 3-4 medium yellow onions, sliced
• Butter
• Olive oil
• Salt & freshly ground black pepper
• 1/8 tsp garlic powder
• 3/4 cup milk
• 5 oz. sharp cheddar cheese, shredded
• 1 Tbsp spicy brown mustard
• 1 (19 oz) pkg. Johnsonville Original or Beer N' Bratwurst Brats
• 5 brat or hoagie buns

Method:

For the onions:

• Cut the tip and root from the onions. Cut them in half and remove the skins.
• Slice the onion halves (going from the direction of the tip to the root) into slices.
• Melt butter in a heavy stainless steel or cast iron skillet over medium heat, then add olive oil.
• Add onions and toss to coat with butter mixture.
• Cook for about 40-45 minutes, reducing heat to medium-low as needed if they are browning too much and stirring occasionally, about every 5 minutes.
• Onions should be nice and golden brown and have a rich caramelized flavor.
• Season with salt and pepper to taste.

For the brats:

• Preheat a grill over medium-low heat.
• Grill brats for 15-20 minutes, turning frequently until browned and the center registers 160 degrees.

For the cheese sauce:

• While the brats are grilling, melt butter over medium heat in a small saucepan.
• Add flour and garlic powder and cook, stirring constantly, for 1 minute.
• Slowly whisk in milk.
• Cook and stir until the mixture begins to lightly boil and thicken.
• Reduce heat to low, stir in cheddar, and whisk until melted.
• Stir in mustard and season with salt to taste. If needed, thin with a little more milk. Rewarm over warm heat if required.

To assemble:

Place one brat on each of the buns, top with onions and cheddar cheese sauce, and serve warm.

Frequently asked questions