Cheese And Seaweed: A Match Made In Heaven?

Seaweed and cheese is a combination that may not be the first thing that comes to mind when thinking of a snack, but it is a pairing that is both nutritious and tasty. Seaweed is a vegetable of the sea, packed with nutrients and minerals, and has been consumed in Asian cuisines for a long time. Different varieties of seaweed are commonly used in Japanese dishes, such as miso soup and sushi rolls. On the other hand, cheese comes in many varieties, including blue, hard, soft, and fresh, each with its own unique taste and texture. Combining these two ingredients can result in a unique and delicious treat, such as crispy seaweed topped with cheese and a hint of wasabi.

Seaweed and cheese as an appetiser

Seaweed and cheese is a simple yet effective appetiser. It is a combination that has been enjoyed in Ireland since at least 563 AD and is now gaining popularity in the US. Seaweed is packed with vitamins, minerals and micronutrients, while cheese is an excellent source of calcium and protein. Together, they create a delicious and nutritious snack.

There are many ways to prepare seaweed and cheese as an appetiser. One option is to cut sheets of seaweed into your desired shape, brush them with wasabi paste, and top with sliced cheese. This can then be toasted in the oven or toaster until the cheese is lightly browned. It is best served immediately, as the seaweed will lose its crispiness over time. This appetiser pairs well with sake, and the addition of wasabi provides an extra kick of flavour.

Another way to enjoy seaweed and cheese is to create a grilled cheese sandwich. Simply spread mayonnaise or another condiment of your choice on a slice of rye bread, top with shredded cheese and seaweed, and grill until the cheese is melted. Alternatively, you can create a more sophisticated version by using Gruyère cheese and rye bread, with the addition of Sea Kraut—a fermented seaweed and cabbage mixture.

For a more substantial appetiser, you can make seaweed-infused cheese. This involves boiling seaweed in milk, straining it, and then mixing the "whey" with cheese culture and other ingredients to form a cheese paste. This paste can then be refrigerated and aged to your desired level of maturity. The resulting cheese will have a rich, umami flavour and a creamy texture. It can be served as part of a charcuterie board or used in recipes that call for soft cheese.

When choosing seaweed for your appetiser, there are several varieties to consider. Nori, a type of red seaweed commonly used in sushi, is easily recognisable and can be purchased in thin, dried sheets. Kombu, a brown seaweed, is an integral ingredient in Japanese dashi broth and can be used to make a powdered tea. Wakame, another type of brown seaweed, is slightly sweet and silky and is commonly used in seaweed salads and miso soup.

As for cheese, there are endless varieties to choose from. A mild, creamy cheese such as Dutch Gooda® or Gouda will allow the flavour of the seaweed to shine through. For a stronger flavour, consider a mature, nutty cheese such as Asiago or Gruyère. Blue cheese or goat cheese can also pair well with seaweed, adding a tangy or sharp dimension to the dish.

Seaweed and cheese pairings

Seaweed and cheese is a pairing that has been in vogue in Ireland since at least 563 AD. Seaweed is a vegetable of the sea, packed with nutrients and vitamins, and is a good source of iodine, which is essential for healthy thyroid function.

Dillisk and Gouda

In the mid-1980s, Anne and Pat O'Farrell of Carrigaline Farmhouse Cheese created an algae-flecked Dillisk Seaweed cheese. Dillisk is the Irish version of dulse, a North American seaweed variety. Dulse is known for its briny mineral flavours and is often pan-fried in oil to bring out an almondy aroma. This pairs well with nutty, aged goat cheese, as the seaweed tempers the cheese's tang, allowing its sweet, fruity flavours to shine.

Nori

Nori is the most recognisable seaweed on this list. It is a red seaweed that usually comes pressed into thin dried sheets that are dark green or black. Nori is eaten as a snack or used to make sushi rolls. It can be paired with goat's milk cheese such as Tomales Farmstead Creamery Liwa, which has an initial creamy tang that is boosted by the seaweed.

Kombu

Kombu is a member of the kelp family and is integral to making dashi, a clear but flavourful stock that is a cornerstone of Japanese cuisine. This brown seaweed is usually sold dry and reconstituted for dashi, shabu-shabu broth, and sushi rice seasoning. Kombu can be powdered and used to make a Japanese tea called kombucha. This would pair well with a semi-soft cheese like Havarti, which has a buttery aroma and taste and can be sliced, grilled, or melted.

Wakame

Wakame is a brown kelp with thick, slippery fonds that are dark green in colour. It is slightly sweet and has a silky texture. Wakame is used to make seaweed salads and is chopped up in miso soup. It is usually packaged dried or salted in vacuum packs. Wakame can be paired with a semi-hard to hard cheese like Gouda, which comes in several types depending on its age and can be grated, sliced, cubed, or melted.

Ogonori

Ogonori is also known as sea moss or Gracilaria. This purplish mossy seaweed is pickled or used in salads and is popular in the Caribbean and Hawaii. It is the source of agar-agar, a jelly-like substance that is a vegetarian alternative to gelatin. Ogonori can be paired with a mild, slightly sweet cow's milk cheese like Appalachian tomme, which doesn't overshadow the seaweed's forward minerality.

Umibudo

Umibudo, or sea grapes, are one of the few seaweed varieties sold fresh rather than dried. Like caviar, the tiny pearls burst in the mouth when eaten and release a briny flavour. Umibudo is often enjoyed raw with soy sauce and can be paired with a soft, white cheese like Brie, which is considered a great dessert cheese and is best enjoyed at room temperature.

Seaweed as a curdling agent

Seaweed has been used in Ireland as a food source since at least 563 AD. In the mid-1980s, Carrigaline Farmhouse Cheese created a gouda-style cheese infused with dillisk seaweed, called Dillisk Seaweed cheese. Seaweed is also used as a curdling agent in cheese-making.

A person experimenting with edible seaweeds tried to boil Furcellaria lumbricalis (aka Black Carragheen) in milk to make a mousse/dessert. However, before the milk could set, it curdled. The resulting cheese was similar to ricotta but with a very creamy texture. The taste was rich and umami, but a bit bland. The creator speculated that the seaweed released some kind of acid, similar to citric or acetic acid, which caused the milk to curdle.

To make this type of cheese, you can boil Furcellaria lumbricalis in milk, strain the mixture, and then put the curds and seaweed in the fridge for a few hours. The cheese can then be strained through a cheesecloth and left to hang for one or two days at room temperature. After that, it can be stored in the fridge for a week or so and then aged for longer periods.

Seaweed and Cheese Pairings

While seaweed has been used as a curdling agent in cheese-making, it is also commonly used as a pairing for cheese. Here are some recommended pairings:

• Cypress Grove Midnight Moon + dulse
• Beemster Smoked + dulse
• Meadow Creek Dairy Appalachian + Hex Ferments Sea Kraut
• Gruyère AOP + Hex Ferments Sea Kraut
• Tomales Farmstead Creamery Liwa + furikake
• Sartori SarVecchio Parmesan + furikake

Seaweed cheese nutrition

Seaweed cheese is a simple creation using the goodness of traditional extra creamy Dutch Gooda® or Gouda-style wheels mixed with an extra sprinkling of naturally salty and delicious seaweed. The cheese is made with pasteurized cow milk, seaweed, cheese culture, vegetarian rennet, and salt.

A serving size of 1oz (28g) of seaweed cheese amounts to 109 calories, with 81 calories from fat. It contains 9g of total fat, 5g of saturated fat, 25mg of cholesterol, and 476mg of sodium. The cheese also provides 7g of protein, along with vitamins A and C, calcium, and iron.

Seaweed is a functional food or nutraceutical due to its disease-preventive components, such as polyphenols, carotenoids, and omega-3 fatty acids. It is also a good source of iodine, tyrosine, vitamins, and minerals. The vitamin content includes small amounts of vitamins A, C, E, and K, along with folate, zinc, sodium, calcium, and magnesium.

The health benefits of seaweed include improved thyroid function, gut health, blood sugar balance, and reduced risk of heart disease and type 2 diabetes. Seaweed is also considered to have anti-obesity effects, with animal studies suggesting that a substance called fucoxanthin may help reduce body fat.

However, it is important to note that excessive consumption of seaweed can lead to potential dangers due to its high iodine content and the presence of heavy metals such as arsenic, mercury, cadmium, or lead.

Seaweed cheese recipes

Seaweed has been eaten in Ireland since at least 563 AD, and it has long been used to infuse gouda-style wheels of cheese. Seaweed is packed with nutrients, including iodine, vitamins, calcium, and protein, and it also contains glutamic acid, which is responsible for the umami flavour in mature cheese and cured meat.

Seaweed Gouda

This simple recipe involves mixing extra creamy Dutch gouda with a sprinkling of salty seaweed. The result is a mild cheese with a seasoning of seaweed.

Rice, Butter, Cheese, and Seaweed

This savoury snack combines cooked rice with butter, cheese, and seaweed for a crunchy, flavourful, and nutritious treat. You can also add an egg on top or pair it with chicken tenders to turn it into a complete meal.

Pan-fried Dulse with Aged Goat Cheese

Pan-frying dulse in oil brings out an almondy aroma that pairs well with nutty, aged goat cheese. The seaweed tempers the cheese's tang, allowing its sweet and fruity flavours to shine through.

Roasted Dulse with Smoked Gouda

When roasted and sprinkled with smoked gouda, dulse transforms into a chewy, smoky snack.

Grilled Cheese with Sea Kraut

This recipe combines a zippy condiment, Sea Kraut, with a simple grilled cheese sandwich made with rye bread and Gruyère cheese for a nutty, sharp, and savoury delight.

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