Bushra Griffith
White cheddar cheese is a versatile ingredient that can be used in a variety of dishes. It has a rich, deep flavor and is often used in combination with other cheeses to enhance the taste of a dish. White cheddar is particularly popular in mac and cheese recipes, where it adds a creamy texture and a sharp, tangy flavor. It can also be used in grilled cheese sandwiches, quesadillas, and fondue, or paired with wines, meats, and fruits to create a delicious charcuterie board. In this topic, we will explore the different ways to use white cheddar cheese in your cooking, including some mouth-watering recipes and tips on how to get the best flavor and texture from this versatile ingredient.
| Characteristics | Values |
|---|---|
| Type of Cheese | Cheddar |
| Colour | White |
| Flavour | Savoury, salty, tangy, nutty, earthy, bold, sharp, rich, deep, mild |
| Texture | Creamy, smooth, thick, stretchy, stringy, oily, crispy, crunchy |
| Melting | Melts well |
| Food Pairings | Yellow cheddar, Gruyère, Parmesan, Mozzarella, Provolone, Ricotta, Salami, Ham, Prosciutto, Bread Crumbs, Crackers, Pasta, Bacon, Vegetables, Fruits, Chocolate, Nuts, Wine, Beer |
| Recipes | Mac and Cheese, Grilled Cheese Sandwich, Fondue, Charcuterie Boards |
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What You'll Learn
White cheddar mac and cheese
Ingredients:
- Pasta (cavatappi, small shells, elbows, penne, fusilli, farfalle, or rotini)
- Butter (unsalted)
- Flour (all-purpose)
- Milk (whole milk is recommended, but you can use any type)
- Cheese (white cheddar, gruyere, gouda, or manchego)
- Crème fraiche or cream cheese
- Breadcrumbs (optional)
- Salt
- Pepper
- Garlic powder (optional)
- Chipotle powder (optional)
- Hot sauce (optional)
Method:
First, preheat your oven to 350°F. Next, bring a large pot of salted water to a boil and cook your pasta until it is al dente. Drain the pasta and set it aside.
In a medium sauce pot, melt butter and add flour and salt. Cook this mixture, stirring constantly, until it boils and thickens. Be careful not to let it brown. Slowly whisk in the milk, allowing each addition to absorb before adding more. This will create a smooth and thick roux, which is a French technique for thickening sauces.
Now, it's time to add the cheese! Shred your chosen cheese (or cheeses) and slowly add it to the pot, stirring continuously. Finish the sauce with crème fraiche or cream cheese for extra creaminess.
At this point, you can choose to serve the mac and cheese as a stovetop dish, or you can bake it for a crispy, crunchy top. If baking, pour the mixture into a casserole dish and top with shredded cheese, breadcrumbs, or a combination of both. Bake until the top is melted, bubbling, and golden brown.
Feel free to add some vegetables to your mac and cheese for extra nutrients. Spinach, kale, collards, peppers, and onions are all great options. You can also add a dash of hot sauce, garlic powder, or chipotle powder for an extra kick of flavor.
Enjoy your homemade white cheddar mac and cheese!
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Pairing with wine
When pairing white cheddar cheese with wine, it is important to consider the intensity of the wine's flavour, as well as its alcohol content. For instance, pinot noir, a wine with a higher ABV, pairs well with aged cheeses that have a more intense flavour. In contrast, tannin-rich reds are better suited for strong and aged cheeses, as their bitterness can often overpower lighter, more delicate flavours. White wines, which are lower in tannins, are more complementary to lighter cheeses and some dry, sharp varieties.
A Chardonnay, for example, pairs well with an aged Parmesan or a creamy Colby Jack. Similarly, a fresh and fruity Chardonnay can enhance the creaminess of Colby Jack. On the other hand, a dry, dark, and fruity or herbal Merlot combines well with sharp and tangy cheeses. For a more adventurous pairing, a Zinfandel with blackberry and peppery notes can be paired with a seriously sharp cheddar cheese.
For a more sophisticated experience, a savory and fruity Cabernet Sauvignon is a good match for cheddar cheese. Medium-bodied red blends also pair well with a range of flavours, such as smoky or sharp. Italian wines, with their Tuscan flavours, can be paired with cheeses like Garlic & Herb Cheddar.
When creating a charcuterie board, it is important to consider complementary and contrasting flavours, pairings from the same geographical region, and a variety of textures. For example, Vermont Sharp Cheddar pairs well with the earthy flavour of Italian salami. Extra Sharp Cheddar's citrusy tang is a good match for the salty sweetness of ham.
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Grilled cheese sandwich
Ingredients:
- Bread: You can use any type of sliced bread, such as sandwich bread, sourdough, brioche, or ciabatta. Just ensure the slices are not too thick, thin, or soft, as they need to withstand the heat and the weight of the cheese.
- Butter: Use salted butter for a richer flavour.
- White Cheddar Cheese: Shredded or grated white cheddar will melt more evenly and create a gooey texture.
- Mozzarella: This cheese complements the white cheddar by adding stretch and a cheese pull.
- Other Ingredients: You can add sliced tomatoes, spinach, caramelized onions, roasted red peppers, or fruits like apples for a gourmet touch.
Instructions:
- Butter both sides of the bread. You can also spread mayonnaise on the outside of the bread instead of butter, as it helps the bread brown better and gives it a richer flavour.
- Sprinkle garlic powder on the buttered/mayo sides (optional).
- Layer the shredded or grated white cheddar cheese and mozzarella on one slice of bread. You can also add other cheeses like Gruyère or Raclette for extra flavour.
- Add any additional ingredients of your choice, such as sliced tomatoes or spinach.
- Place the other slice of bread on top, with the buttered/mayo side facing outwards.
- Heat a nonstick or cast-iron skillet over medium-low heat and melt butter in the pan.
- Put the sandwich in the pan and cook for 2-3 minutes, or until the bottom slice is golden brown and crisp.
- Flip the sandwich, cover, and cook for another 1-3 minutes, or until the other slice is golden brown and the cheese is melted.
- Slice the sandwich into triangles and serve immediately.
Feel free to experiment with different types of bread and cheese to suit your taste preferences. You can also add condiments like Dijon mustard or pickles to enhance the flavour of your grilled cheese sandwich. Enjoy!
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Charcuterie board
Choose Your Meats and Cheeses:
The selection of meats and cheeses is the most important part of a charcuterie board. For the meats, choose a variety of cured meats such as prosciutto, salami, chorizo, or ham. These meats pair well with white cheddar cheese, which can be shredded or sliced. You can also include other cheeses to complement the white cheddar, such as soft cheeses like brie, burrata, or camembert, and hard cheeses like gouda or parmesan.
Add Accompaniments:
Arrange the Items:
Start by placing the larger items, such as the meats and cheeses, on the board first. Then, fill in the gaps with the smaller accompaniments. Consider the visual appeal of the board by using different heights, colours, and textures to create an attractive display. Fold the meats and fan them out like a deck of cards, or fold them in half twice for easy grabbing. For thin meats like prosciutto, fold them into light and airy ribbons.
Pair with Wine:
If you want to take your charcuterie board to the next level, pair it with wine. White cheddar pairs well with a variety of wines, such as a fruity Cabernet Sauvignon or a medium-bodied red blend. You can also pair wine with other cheeses on the board, such as a Chardonnay with Colby Jack cheese or a Merlot with sharp and tangy cheeses.
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Cheese sauce
White cheddar cheese is a versatile ingredient that can be used in a variety of dishes. One popular option is to use it to make a cheese sauce. Here is a step-by-step guide on how to make a delicious and creamy white cheddar cheese sauce:
Ingredients:
- Butter
- Flour
- Milk
- Salt (optional)
- White cheddar cheese
Instructions:
- Melt butter in a saucepan over medium heat. The amount of butter used can vary depending on the desired richness of the sauce, but a good starting point is 50g.
- Add flour and salt (if using) to the melted butter and whisk until you have a smooth paste. This step is crucial for creating a thick and creamy sauce. The ratio of butter to flour should be approximately 1:1.
- Slowly add milk to the saucepan, whisking continuously. Adding the milk slowly and gradually is essential to avoid lumps and to ensure a smooth sauce.
- Continue cooking and stirring the mixture until it thickens. This process can take a few minutes, and you may need to adjust the heat to medium-low to prevent the sauce from burning.
- Once the sauce has thickened, add the grated or shredded white cheddar cheese. The amount of cheese can vary depending on your taste preferences, but a good starting point is 100g.
- Stir the mixture until the cheese has completely melted and combined with the sauce. This final step should only take a minute or two.
Tips and Serving Suggestions:
- For an even richer and creamier sauce, you can finish it with crème fraiche or cream cheese.
- This cheese sauce can be served as a topping for steamed vegetables like broccoli, cauliflower, or asparagus.
- It can also be used in mac and cheese, either on its own or combined with other cheeses like Gruyère.
- Try adding some crumbled bacon or a sprinkle of Parmesan cheese on top of your mac and cheese for an extra decadent touch.
- If you're serving wine with your meal, consider pairing white cheddar cheese sauce with a dry and fruity Merlot or a fresh and fruity Chardonnay.
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Frequently asked questions
White cheddar mac and cheese is a popular recipe that uses white cheddar cheese. You can also use it in grilled cheese sandwiches, or mix it with yellow cheddar, gruyere, and parmesan.
Roasted cauliflower or roasted spiced butternut squash are good meatless side dishes to serve with white cheddar mac and cheese. It also goes well with easy BBQ chicken, baked BBQ chicken breasts, or juicy turkey burgers.
White cheddar cheese pairs well with wine, especially a fruity Cabernet Sauvignon or a Merlot. It also goes well with beer.
