Herbs And Spices: The Perfect Cheddar Cheese Companion

Cheddar cheese is a staple in American cuisine, and its sharp, nutty flavour can be enhanced by adding spices to it. The most common spice to pair with cheddar cheese is sage, which brings out the sharpness of the cheese. Other spices that go well with cheddar include garlic, horseradish, rosemary, and thyme. For those who like a little heat, red pepper flakes can also be added to cheddar cheese to make a spicy treat.

Cheddar and sage

How to Use Cheddar and Sage Together

The versatility of this combination means that it can be used in a variety of dishes.

Biscuits

A popular choice is to bake savoury biscuits with cheddar and sage. The flakiness of the biscuit pairs well with the creaminess of the cheddar, while the sage adds depth and an extra kick of flavour.

Pies and Pastry

Pasta

For an easy weeknight dinner, try making a brown butter sage sauce with chunks of sharp cheddar tossed through gnocchi. The creaminess of the cheese and butter pairs well with the sage, creating a rich and indulgent dish.

Other Herb and Cheese Pairings

While cheddar and sage are a match made in heaven, there are also other herbs that pair well with cheddar. These include:

• Thyme
• Rosemary
• Chives

Alpine cheddar and thyme

One way to enjoy Alpine Cheddar and thyme is to top an apple slice with the cheese, chopped thyme, and a drizzle of honey. This combination creates a sweet and savoury snack that is perfect for any occasion. The sweetness of the apple and honey pairs perfectly with the earthy notes of the thyme and the sharpness of the Alpine Cheddar.

Another way to use Alpine Cheddar and thyme together is in a classic mac and cheese dish. By adding thyme to the cheese sauce, you can create a more complex and flavourful dish. The thyme enhances the Swiss-inspired flavour of the Alpine Cheddar, resulting in a comforting and satisfying meal.

In addition to these suggestions, you can also experiment with using Alpine Cheddar and thyme in other recipes. For example, you could try making a thyme-infused cheese sauce for pasta or vegetables, or creating a thyme and Alpine Cheddar crust for chicken or fish. The versatility of this herb and cheese combination makes it a great option for adding flavour and depth to a variety of dishes.

When using Alpine Cheddar and thyme together, it is important to consider the amount of each ingredient and the preparation method. Fresh thyme, chopped finely, can be used to garnish dishes or added to recipes during cooking. Dried thyme can also be used, and it will impart a more subtle flavour. Experimenting with different amounts of thyme and different preparation methods can help you find the perfect balance of flavours for your taste preferences.

Horseradish cheddar and rosemary

If you're looking for a more adventurous option, try making a sourdough bread with horseradish cheddar, rosemary, and other ingredients like scallions, garlic, thyme, and sesame seeds. The result is a bold and flavourful bread that's perfect for toast or as a base for tasty pairings.

You can also experiment with different types of cheddar and other herbs to find your favourite combinations. For example, Alpine Cheddar's Swiss-inspired flavour is accented perfectly by thyme's gentle earthiness and subtle citrus. On the other hand, Seriously Sharp Cheddar's complexity and slight nuttiness pair well with the savoury, pine-like flavours of sage.

Farmhouse cheddar and red peppercorns

To make farmhouse cheddar with red peppercorns at home, you will need the following ingredients:

• Full-cream milk
• Mesophilic direct-set starter culture
• Liquid rennet
• Calcium chloride (if using homogenised milk)
• Cheese salt (non-ionised salt)
• Red peppercorns

The process begins by heating the milk to 32°C (90°F). The calcium chloride is then added, if necessary, followed by the starter culture. The mixture is stirred well and allowed to ripen for 45 minutes. The diluted rennet is then added and gently stirred for one minute. It is then left to stand at 32°C for 45 minutes or until a clean break is achieved.

The next step is to cut the curd into 1.25 cm (1/2 inch) cubes and slowly increase the temperature to 38°C (100°F), taking care to not raise the temperature by more than 1°C every 5 minutes. The mixture is stirred to prevent the curds from matting, and this process should take about 30 minutes. The curds will shrink slightly during this time.

After covering the pot and letting it stand for 5 minutes, the curds are poured into a cheesecloth-lined colander and allowed to drain. The corners of the cheesecloth are then tied into a knot, and the bag is hung to drain for an additional hour at room temperature.

The drained curds are then placed back into the pot and gently milled into walnut-sized pieces. This is when the red peppercorns are added; they are mixed in gently but thoroughly before the curds are packed into the lined cheese moulds.

The cheese is then pressed, removed from the mould, and the cloth is gently removed. The cheese is turned, re-wrapped, and pressed again at increasing weights and durations. Finally, the cheese is air-dried on mats at room temperature. This process can take between 2-4 days, depending on the season. The cheese should be turned at least four times a day to prevent moisture collection on the bottom. Once a thin yellow rind has formed, the cheese is waxed and aged at 13°C for at least one month. The longer it is aged, the sharper the taste will be.

Farmhouse cheddar with red peppercorns is a delicious and award-winning combination, as demonstrated by the Maffra Peppercorn Cheddar, which won a silver medal at the DIAA Australian Dairy Product Competition in Melbourne in 2014. This cheese is made on a farm in Tinamba, Gippsland, and is based on a traditional English-style recipe. The peppercorns provide a wonderful contrast to the nutty creaminess of the cheddar, and the cheese is aged for up to 5 months.

Cheddar and garlic

Garlic is a great spice to pair with cheddar cheese. A mild cheddar with garlic added can create a pungent flavour, perfect for spaghetti or grilled cheese sandwiches. For garlic lovers, a bold dose of garlic infused into a classic aged cheddar can make for a memorable, tangy and smooth flavour. This combination is sure to keep the vampires away!

Garlic is a strong, pungent spice that can add a memorable kick to a classic cheddar. The combination of garlic and cheddar is versatile, tasting delicious on a cheese plate or melted into your favourite foods. For a more delicate, nutty flavour, roasted garlic can be spread on a freshly sliced baguette, topped with a creamy lite cheddar and melted to perfection.

For those who enjoy making their own cheese, infusing garlic into a cheddar can be a great way to experiment with new flavours. The strong flavour of garlic can be a perfect match for the creamy, buttery texture of a mild cheddar, creating a unique and memorable cheese.

Frequently asked questions