Andy Montoya
Will it cheese? is a playful and intriguing question that explores the versatility and compatibility of cheese in various culinary creations. From classic pairings like macaroni and cheese to more unconventional experiments like cheese-infused desserts or savory cheese-topped cocktails, this topic delves into the boundaries of what can be enhanced by the rich, creamy, and often umami flavors of cheese. Whether it’s testing the limits of cheese as an ingredient or discovering new ways to elevate everyday dishes, Will it cheese? invites both food enthusiasts and curious cooks to think outside the box and embrace the endless possibilities of this beloved dairy product.
| Characteristics | Values |
|---|---|
| Concept | Experimenting with unconventional items to see if they can be melted or combined with cheese |
| Origin | Popularized by Epicurious' YouTube series "Will It...?" |
| Purpose | To explore the limits of cheese's versatility and melting properties |
| Common Items Tested | Non-food items (e.g., crayons, soap, Play-Doh), unusual food combinations |
| Key Metric | Whether the item successfully melts or combines with cheese |
| Popular Episodes | Will It Cheese...? (original), Will It Grilled Cheese?, Will It Mac and Cheese? |
| Outcome Variations | Success (melts/combines), Partial Success (partial melt/combination), Failure (no melt/combination) |
| Audience Engagement | High, with viewers suggesting new items to test |
| Scientific Aspect | Explores cheese's emulsifying properties and melting points |
| Entertainment Value | High, due to unexpected results and creative experimentation |
| Latest Trend | Combining cheese with viral food trends or challenges |
| Most Surprising Result | Items like crayons or soap sometimes partially melting with cheese |
| Safety Note | Not all experiments are safe for consumption; primarily for entertainment |
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What You'll Learn
- Cheese Pairings: Explore best cheese matches for foods, wines, and beers
- Melting Cheeses: Discover which cheeses melt perfectly for dishes like fondue or grilled cheese
- Cheese Hacks: Creative ways to use cheese in unexpected recipes or snacks
- Cheese Myths: Debunk common misconceptions about cheese storage, expiration, and health
- Global Cheeses: Learn about unique cheeses from different countries and their uses
Cheese Pairings: Explore best cheese matches for foods, wines, and beers
Cheese, with its vast array of flavors, textures, and aromas, is a versatile ingredient that can elevate any dish or beverage pairing. But the question remains: will it cheese? The answer is a resounding yes, and the possibilities are endless. Let's delve into the art of cheese pairings, exploring the best matches for foods, wines, and beers.
Analytical Approach: The Science of Cheese Pairings
When pairing cheese with other foods or beverages, consider the flavor profiles, textures, and intensities. A general rule of thumb is to match like with like: pair mild cheeses with delicate flavors, and bold cheeses with robust tastes. For instance, a creamy Brie pairs well with a light, fruity white wine, while a sharp Cheddar complements a full-bodied red. The key is to balance the flavors, ensuring neither the cheese nor its companion overpowers the other. A useful framework is the flavor triangle: sweet, salty, and sour. Aim for a harmonious combination, such as a tangy goat cheese with a sweet, crisp apple.
Instructive Guide: Pairing Cheese with Foods
To create a successful cheese pairing with food, consider the following steps: (1) Identify the dominant flavors in the dish; (2) Choose a cheese with a complementary or contrasting flavor profile; (3) Adjust the pairing based on the cheese's age and texture. For example, a young, mild mozzarella pairs well with fresh tomatoes and basil, while an aged, nutty Parmesan enhances the flavors of a rich, meaty lasagna. When pairing cheese with fruits, opt for contrasts: a sharp, salty cheese like Feta pairs beautifully with sweet, juicy watermelon. For a more sophisticated pairing, try a creamy Camembert with a tart, crunchy green apple.
Comparative Analysis: Cheese and Wine Pairings
Wine and cheese pairings can be a delicate balance, but when done right, they create a symphony of flavors. Consider the following comparisons: a crisp, dry Sauvignon Blanc pairs well with a tangy, crumbly Cheshire, while a rich, buttery Chardonnay complements a creamy, mild Gruyère. For red wines, a full-bodied Cabernet Sauvignon pairs excellently with a sharp, aged Cheddar, and a light, fruity Pinot Noir matches a soft, earthy Brie. When pairing cheese with wine, aim for a similar intensity level, and don't be afraid to experiment with contrasting flavors. A useful tip is to pair wines and cheeses from the same region, as they often share complementary flavor profiles.
Descriptive Journey: Cheese and Beer Pairings
Beer, with its diverse range of styles and flavors, offers a unique opportunity for cheese pairings. Imagine a crisp, refreshing pilsner paired with a mild, creamy Havarti – the beer's subtle bitterness cuts through the cheese's richness, creating a perfect balance. Or, consider a robust, malty stout paired with a sharp, nutty Gouda – the beer's roasted flavors complement the cheese's caramelized notes. For a more adventurous pairing, try a fruity, acidic lambic beer with a tangy, aged goat cheese. The beer's bright, vibrant flavors contrast beautifully with the cheese's earthy, pungent tones. When pairing cheese with beer, consider the beer's carbonation, bitterness, and sweetness, and choose a cheese that either complements or contrasts these elements.
Practical Tips and Takeaways
When exploring cheese pairings, remember to trust your taste buds and experiment with different combinations. Start with small portions, and take note of the flavors, textures, and aromas. Consider the following practical tips: (1) Serve cheese at room temperature for optimal flavor; (2) Pair cheeses in order of increasing intensity; (3) Provide a variety of crackers, breads, and fruits to cleanse the palate between pairings. By following these guidelines and embracing the art of cheese pairings, you'll discover a world of delicious possibilities, proving that almost anything can be answered with a confident "will it cheese?" – yes, it will, and it will be delicious.
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Melting Cheeses: Discover which cheeses melt perfectly for dishes like fondue or grilled cheese
Not all cheeses are created equal when it comes to melting. Some transform into gooey, stretchy perfection, while others stubbornly retain their shape or separate into oily messes. The secret lies in moisture content and acidity. High-moisture cheeses like mozzarella (with its 52-58% moisture content) and young cheddar (around 39-45%) melt smoothly because their water acts as a lubricant for the protein strands. Low-acidity cheeses, such as Gruyère or Emmental, also fare well, as their pH levels allow proteins to unwind and flow without clumping. For fondue or grilled cheese, aim for cheeses with moisture levels above 45% and pH levels around 5.3 to 5.5 for optimal meltability.
Consider the age of the cheese, as it directly impacts texture and flavor. Younger cheeses, like fresh mozzarella or young Gouda, melt more readily due to their higher moisture and softer structure. Aged cheeses, such as Parmigiano-Reggiano or aged cheddar, are less ideal for melting because their lower moisture and harder texture make them better suited for grating or shaving. For a classic fondue, combine equal parts young Gruyère and Emmental, both aged 6-12 months, for a balance of creaminess and nutty flavor. Grate the cheeses finely to increase surface area, ensuring even melting without clumping.
Pairing cheeses can elevate your melting game. Blend a high-moisture cheese like Fontina (45-50% moisture) with a sharper, lower-moisture option like aged cheddar for a complex flavor profile in grilled cheese. For fondue, add a small amount of cream cheese or béchamel sauce to improve stability and creaminess without overpowering the primary cheeses. Avoid using pre-shredded cheeses, as they often contain anti-caking agents that hinder melting. Instead, shred or slice the cheese yourself just before heating.
Temperature control is critical for achieving the perfect melt. Heat cheeses slowly over low to medium heat to prevent oil separation or rubbery textures. For fondue, maintain a temperature between 120°F and 140°F (49°C and 60°C) using a fondue pot or double boiler. For grilled cheese, cook over medium-low heat, allowing 3-4 minutes per side to ensure the interior melts while the bread toasts evenly. Adding a splash of dry white wine or beer to fondue not only enhances flavor but also lowers the mixture’s viscosity, promoting smoother melting.
Experiment with unconventional options to expand your melting repertoire. Halloumi, with its high melting point, can be grilled or fried for a crispy exterior while retaining a chewy interior. Oaxaca cheese, often called "Mexican mozzarella," melts beautifully for quesadillas or chiles rellenos, offering a stringy texture similar to mozzarella but with a milder flavor. For a vegan alternative, try shredded nutritional yeast mixed with cashew cream for a cheesy fondue-like dip. Always test small batches when trying new cheeses to understand their melting behavior before committing to a full recipe.
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Cheese Hacks: Creative ways to use cheese in unexpected recipes or snacks
Cheese, a staple in many kitchens, often finds its way into the usual suspects: sandwiches, pizzas, and pasta dishes. But what if we pushed the boundaries of its versatility? Enter the world of cheese hacks—creative, unexpected ways to incorporate cheese into your culinary adventures. From sweet to savory, these ideas will challenge your perceptions and elevate your cooking game.
Consider the cheese-stuffed dates wrapped in bacon, a snack that combines the creamy richness of goat cheese with the sweetness of dates and the smoky crunch of bacon. To create this bite-sized delight, pit 12 Medjool dates, stuff each with a teaspoon of softened goat cheese, wrap with a half-slice of bacon, and bake at 400°F (200°C) for 15–20 minutes until the bacon is crispy. This hack not only showcases cheese’s adaptability but also its ability to bridge the gap between sweet and savory flavors. Perfect for parties, it’s a crowd-pleaser that takes minimal effort but delivers maximum impact.
For a more analytical approach, let’s examine the cheese tea trend, a phenomenon that originated in Asia and has since gone global. Traditionally, cheese is paired with savory dishes, but in this case, it’s used as a topping for sweetened tea. The process involves whipping salted cheese with cream and sugar until it forms a frothy layer, which is then spooned over iced tea. The result? A drink that balances the tanginess of cheese with the sweetness of tea, creating a unique texture and flavor profile. This hack challenges conventional pairings and proves that cheese can even enhance beverages.
If you’re looking for a persuasive argument to try something unconventional, consider cheese in desserts. Take, for instance, the blue cheese honey ice cream. Crumble ½ cup of blue cheese into a standard vanilla ice cream base before churning, then drizzle with honey after serving. The pungency of the cheese complements the sweetness of the honey, creating a sophisticated dessert that’s both bold and indulgent. This hack isn’t just about experimentation—it’s about redefining what cheese can do in the realm of sweets.
Finally, let’s compare two unexpected cheese applications: cheese-crusted chicken versus cheese-infused pancakes. For the chicken, coat boneless breasts with a mixture of grated Parmesan and breadcrumbs before baking at 375°F (190°C) for 25 minutes. The result is a crispy, savory exterior that elevates a simple protein. On the flip side, adding ¼ cup of shredded cheddar to your pancake batter creates a fluffy, cheesy breakfast option that pairs surprisingly well with maple syrup. Both hacks demonstrate cheese’s ability to transform everyday dishes, but they cater to different tastes and occasions.
Incorporating cheese into unexpected recipes isn’t just about creativity—it’s about discovering new dimensions of flavor and texture. Whether you’re stuffing dates, topping tea, or experimenting with desserts, these cheese hacks prove that the possibilities are endless. So, the next time you’re in the kitchen, ask yourself: will it cheese? The answer might just surprise you.
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Cheese Myths: Debunk common misconceptions about cheese storage, expiration, and health
Myth 1: Cheese should always be stored in the fridge.
While refrigeration slows spoilage, not all cheeses thrive in its cold, dry environment. Hard cheeses like Parmesan or aged Gouda benefit from cooler temps, but softer varieties such as Brie or Camembert develop better flavor at 50–55°F (10–13°C). Use a cheese cave, a dedicated drawer, or wrap in wax paper (not plastic) to maintain humidity. For blue cheeses, refrigeration is non-negotiable to control mold growth, but even then, short periods at room temperature enhance texture before serving.
Myth 2: Expired cheese is always unsafe to eat.
Expiration dates on cheese are often conservative estimates, not hard deadlines. Hard and semi-hard cheeses (Cheddar, Swiss) can last 3–4 weeks past their date if properly stored, showing only surface mold that’s easily trimmed. Soft cheeses spoil faster; discard them if mold appears or they smell off. Trust your senses: slimy textures, sharp ammonia odors, or discoloration signal spoilage, not just age.
Myth 3: Cheese is unhealthy due to high fat and sodium content.
Cheese is nutrient-dense, offering calcium, protein, and vitamins like B12 and K2. A 1-ounce (28g) serving of Cheddar provides 7g protein and 20% daily calcium needs. Opt for low-sodium varieties (fresh mozzarella, Swiss) or portion control (1–2 servings daily). Fermented cheeses like Gouda or Cheddar contain probiotics that support gut health. Pair with fiber-rich foods (apples, whole-grain crackers) to balance intake.
Myth 4: Freezing cheese ruins its texture and flavor.
Freezing is viable for hard and semi-hard cheeses, though it alters texture slightly. Grate or shred before freezing for easier use in cooking. Soft cheeses become crumbly post-thaw, so reserve freezing for recipes like sauces or fillings. Wrap tightly in foil and place in airtight bags to prevent freezer burn. Thaw in the fridge overnight, not at room temperature, to minimize moisture loss.
Myth 5: Mold on cheese is always toxic.
Surface mold on hard cheeses is harmless and removable. Cut off 1 inch (2.5 cm) around the moldy spot, ensuring no visible spores remain. However, mold on soft cheeses (goat cheese, Brie) penetrates deeply, making them unsafe. Blue cheese mold is intentional and safe, but fuzzy or colorful molds on any cheese type are red flags. When in doubt, discard soft cheeses entirely.
Takeaway: Cheese storage, safety, and health impact depend on type and context. Adjust practices to the cheese’s characteristics, trust sensory cues over dates, and balance consumption with nutritional benefits. Proper handling ensures longevity and enjoyment, debunking myths that limit this versatile ingredient.
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Global Cheeses: Learn about unique cheeses from different countries and their uses
Cheese is a universal language, but its dialects vary wildly across borders. From the pungent Époisses of France to the stringy Mozzarella of Italy, each country’s cheese reflects its culture, climate, and culinary ingenuity. Exploring these global varieties isn’t just about taste—it’s about understanding how geography and tradition shape a single ingredient into countless forms. For instance, Norway’s Brunost, a caramelized goat cheese, owes its unique flavor to the country’s dairy-rich heritage and cold climate, while Japan’s Sakura Mochi Cheese blends Swiss techniques with local cherry blossom leaves for a fusion that’s both familiar and novel.
To truly appreciate these cheeses, pair them thoughtfully. Spain’s Manchego, with its nutty undertones, shines alongside quince paste and red wine, while the Netherlands’ Gouda, aged for 1-2 years, becomes a caramelized masterpiece when melted into a grilled cheese. For a daring experiment, try substituting traditional cheeses in recipes: swap France’s Brie for Mexico’s Queso Oaxaca in a baked pasta dish for a stretchy, mild twist. The key is to respect the cheese’s origin while letting it adapt to your palate.
When sourcing global cheeses, consider age and texture as much as origin. Younger cheeses like Germany’s quark are ideal for spreads, while aged varieties such as England’s Cheddar add depth to soups or sauces. For those with dietary restrictions, explore India’s Paneer, a non-melting, lactose-free cheese perfect for curries, or Finland’s Leipäjuusto, a squeaky, baked cheese that pairs well with cloudberry jam. Always store cheeses properly—soft cheeses in the lower fridge compartment, hard cheeses wrapped in wax paper—to preserve their integrity.
Finally, embrace the unexpected. In the Philippines, Kesong Puti, a soft, salty cheese, is often paired with ripe mangoes, while Sweden’s Västerbotten is the star of a savory pie. These combinations challenge assumptions about what cheese "should" be. By stepping outside familiar territories, you’ll discover that the question "will it cheese?" isn’t just about possibility—it’s about celebrating the diversity of human creativity, one bite at a time.
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Frequently asked questions
"Will It Cheese" is a fun and experimental concept where people test unconventional items to see if they can be combined with cheese or transformed into a cheesy dish. It’s often inspired by the "Will It Blend?" series but focuses on cheese as the central ingredient.
Examples include unusual pairings like cheese with candy, fast food items, or even non-food objects like crayons (for entertainment purposes only). The goal is to see if cheese can enhance or transform these items into something edible or interesting.
While it’s a fun experiment, always prioritize food safety. Avoid testing non-edible items or combinations that could be harmful. Stick to edible ingredients and ensure proper cooking and handling of cheese to prevent foodborne illnesses.
