Cheese Itz's Perfect Sauce Pairings: A Definitive Guide

There are many sauces that can be paired with cheese, and the best sauce depends on the type of cheese being used. For example, mustard is a versatile sauce that can be paired with cheese, with honey mustard being one of the most versatile options as it can be paired with anything from buttery Brie to robust Gruyere. Similarly, pesto is another versatile option that can be paired with most cheeses. However, it is important to note that sharp flavours should not be paired together, as this may be overwhelming.

Mustard

For example, Dijon mustard is tangy and sharp, so it is best paired with mild and soft cheeses such as Chevre, Brie, Camembert, Mozzarella, and Scamorza Bianca. Honey mustard, on the other hand, strikes a perfect balance between spice and sweetness, making it the most versatile option. It can be paired with anything from buttery Brie to robust Gruyere to sharp Pecorino. Bavarian mustard, on the other hand, is more robust and complex, so it should be paired with sharp, hard cheeses like Cheddar, Manchego Viejo, Aged Gouda, or Gruyere.

When it comes to preparing a mustard cheese sauce, the key is to add the milk gradually and ensure that it is at room temperature to prevent the sauce from becoming lumpy. Additionally, it is important to monitor the heat and keep it no higher than medium-low.

Ingredients:

• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1/2 cup sharp or mild cheddar cheese, shredded
• 1/2 teaspoon dry mustard powder
• 1/4 teaspoon garlic powder
• A dash of freshly ground black pepper
• Milk, at room temperature

Instructions:

• In a small saucepan over medium-low heat, melt the butter.
• When the butter begins to foam, stir in the flour and cook for about 1 minute.
• Stir in the salt and pepper.
• Gradually stir in the milk, being sure to keep the heat low and stir constantly.
• Add the shredded cheese, dry mustard, and garlic powder.
• Continue to cook and stir until the cheese is melted.
• Enjoy your mustard cheese sauce!

This sauce can be served with a variety of dishes, such as steamed broccoli and cauliflower, grilled chicken, noodles, or as a dip for soft pretzels or chicken nuggets.

Pesto

When making pesto, it is best to use a mortar and pestle to crush and mash the ingredients, as this results in a silkier and more luxurious texture than using a food processor. However, a food processor is a more convenient option and will still produce a very good pesto.

Ingredients:

• 1/2 cup toasted pine nuts
• 2 tablespoons fresh lemon juice
• 1 small garlic clove
• 1/4 teaspoon sea salt
• Freshly ground black pepper
• 1/4 cup extra-virgin olive oil, plus more for a smoother pesto
• 1/4 cup freshly grated Parmesan cheese (optional)

Directions:

• Combine the pine nuts, lemon juice, garlic, salt, and pepper in a food processor and pulse until well-chopped.
• Add the basil and pulse until combined.
• With the food processor running, drizzle in the olive oil and pulse until combined.
• Add the Parmesan cheese, if using, and pulse briefly to combine. For a smoother pesto, add more olive oil.

Chili oil

Ingredients

You only need two main ingredients to make chili oil: chili flakes or crushed dried chilies, and a neutral oil such as peanut oil, canola oil, corn oil, avocado oil, or vegetable oil. You can also add a pinch of salt and other dried seasonings of your choice, such as granulated garlic, white pepper, cayenne pepper, paprika, cinnamon, shallots, peppercorns, ginger, or bay leaves.

Method

• Prepare your chili flakes and spices by mixing them together in a heat-proof bowl.
• Heat the oil in a small pot over medium-high heat until it reaches a temperature of 180°F to 350°F. Do not let the oil smoke, as this will burn your chili flakes and spices and result in a bitter flavor.
• Carefully pour the hot oil over the chili flakes and spices. It will sizzle and mix well.
• Cool the mixture and strain it if desired.
• Transfer your chili oil to a glass container and use it immediately or store it. Homemade chili oil can last for 2-3 months when stored in an airtight container at room temperature or even longer in the refrigerator.

Tips for Pairing with Cheese Itz

When pairing chili oil with Cheese Itz or any other cheese, it is important to consider the level of spiciness in your chili oil and the sharpness of the cheese. If you are using a strong and salty cheese, pair it with a milder chili oil, and vice versa. The combination of spicy chili oil with a mellow, creamy cheese such as Burrata or Mozzarella can create a magical pairing. You can also experiment with different types of chili oils, such as Chinese, Japanese, or Garlic Chili Oil, to find the perfect match for your Cheese Itz.

Salsa

Choosing the Right Salsa

When selecting a salsa to pair with your cheese, consider the type of cheese and its characteristics. If you're using a strong, salty cheese, it's best to avoid pairing it with salty and spicy salsas as this can be overwhelming for your taste receptors. Instead, opt for a milder, creamy cheese to balance the spice. On the other hand, if you have a sharp, aged cheese, pair it with a meaty, nutty, or mildly herby salsa to accentuate its robust flavour. Keep in mind that the combinations that work well in cooked dishes may not always translate well to raw pairings, so be prepared to experiment.

Creating the Perfect Ratio

When pairing salsa with cheese, the ratio is crucial. Avoid overwhelming the cheese with too much salsa, and vice versa. Strive for a harmonious combination where the cheese takes centre stage and the salsa accentuates its flavour. A small dollop of salsa should be enough to create a delightful contrast.

Now, let's explore some specific salsa recommendations to pair with your cheese:

• Pineapple, Peach, or Mango Salsa: These fruity salsas add a touch of sweetness to the spice and pair excellently with mellow cheeses like Brie or Mozzarella, as well as sharper options like Roquefort or Pecorino Romano.
• Pesto: Pesto is a versatile option, whether you choose the classic basil variety or sun-dried tomato-based pesto. It pairs well with robust cheeses like Grana Padano and Parmigiano Reggiano, as well as softer options like Mozzarella or Stracciatella.
• Mustard: Mustard can be a tricky pairing, but a general rule is to match milder mustards with milder cheeses. For example, pair Dijon mustard with Brie or Chevre, or opt for honey mustard with Gruyere or Pecorino.
• Chili Oil: Drizzle a spoonful of chili oil over creamy cheeses like Burrata or Mozzarella for a magical combination.
• Mango Chutney: This robust and spicy condiment is an excellent match for blue cheese, Grana Padano, or aged Cheddar.
• Aioli: Classic aioli or its flavoured variants (like sriracha or truffle) have a rich texture and go well with most cheeses, from mellow to sharp.

Remember, these are just suggestions, and you can feel free to experiment and find your own favourite combinations!

Aioli

When creating an aioli, it is important to consider the type of oil and garlic used, as these are the key ingredients that give aioli its distinctive flavour. While neutral oils like canola or vegetable oil can be used, olive oil is traditional and adds a unique flavour. Similarly, the type of garlic used can affect the intensity of the aioli's flavour. Roasted garlic will give the aioli a sweeter taste, while raw garlic will provide a sharper, more pungent flavour.

In conclusion, aioli is a delicious and versatile sauce that pairs perfectly with Cheez-Its. Its creamy texture and robust flavour make it a great way to enhance the Cheez-Its experience. By adjusting the ingredients and adding personal touches, anyone can create an aioli that suits their taste preferences. So, the next time you're looking for a dip to accompany your Cheez-Its, why not give aioli a try?

Frequently asked questions