Author: Casey Bumpsteed
Best Cheeses from Around the World: A Journey Through International Cheese Varieties and Their Origins
The best cheeses are found in all four corners of the world. Cheese is more than just a delicious food type – it is a universal (love) language that almost every culture embraces in its cuisine.
Each variety tells a story, carrying centuries of tradition, local flavors, and the essence of the regions they hail from. Let’s check out the most popular global cheeses and a bit about each cheese:
France: Brie – The King of Cheese
Beautiful French Town
France is synonymous with fine cuisine, and its cheese is no exception. Among the many varieties, Brie is probably the most well-loved.
Originally from the Île-de-France region, this soft, creamy cheese has been enjoyed since the 8th century.
It is known for its delicate, bloomy rind and buttery flavor. Brie’s versatility makes it a favorite on cheeseboards and gourmet dishes.
Whether paired with fruits and nuts or melted into pastries, Brie exemplifies French sophistication.
Italy: Parmigiano Reggiano – The Pride of Parma
When it comes to Italian cheese, Parmigiano Reggiano reigns supreme. Often referred to as the “King of Cheeses,” this hard, crumbly delicacy is produced in the Emilia-Romagna region. It’s one of the best cheeses to top pasta with!
Its production follows strict guidelines to ensure authenticity. It has a maturation process lasting up to 36 months.
The result is a complex, nutty flavor with a salty kick, perfect for grating. It’s also a delicious snack with a splash of balsamic vinegar. Parmigiano Reggiano is a testament to Italy’s dedication to quality and tradition.
Switzerland: Emmental – The Classic Swiss Cheese
Swiss goat
When most people think of Swiss cheese, they are picturing Emmental. This is the iconic cheese with holes. Originating from the Emmental Valley in Switzerland, this cheese has a mild, slightly nutty flavor and smooth, firm texture.
The distinctive holes are formed during the fermentation process, making Emmental instantly recognizable. Whether melted in a fondue pot or layered in a sandwich, this cheese brings a touch of Swiss charm to any meal.
Spain: Manchego – The Jewel of La Mancha
From the sun-drenched plains of La Mancha, Spain, comes Manchego, a firm and buttery cheese made from sheep’s milk. This cheese dates back to the Bronze Age, and its distinctive flavor reflects the arid, grassy landscape where the Manchega sheep graze.
With its nutty, slightly sweet taste and crumbly texture, Manchego pairs beautifully with quince paste and cured meats. It is a cornerstone of Spanish cuisine and an ambassador of the country’s rich culinary heritage.
England: Cheddar – A Global Favorite
While Cheddar is now produced worldwide, its origins trace back to the village of Cheddar in Somerset, England.
This versatile cheese comes in various stages of maturity, from mild and creamy to sharp and tangy. Cheddar has a firm texture and a complex flavor profile, making it a popular choice for everything from sandwiches to gourmet cooking.
The traditional method of making cheddar involves “cheddaring,” a process that gives the cheese its unique structure and taste. Today, it remains a staple on cheeseboards and in kitchens globally.
Greece: Feta – A Mediterranean Treasure
No exploration of international cheeses would be complete without Feta, the crumbly, tangy cheese that has been a part of Greek culture for thousands of years.
Feta is made from sheep’s milk or a mixture of sheep’s and goat’s milk, and it is brined with a characteristic saltiness. Its firm yet creamy texture makes it perfect for salads, especially the classic Greek salad, and its bright flavor is a hallmark of Mediterranean cuisine.
Wrapping Up: The Best Cheeses
Cheese is a passport to the world, with each variety offering a taste of its homeland. From the rolling hills of France to the sun-soaked plains of Spain. These cheeses showcase the diversity of cultures and traditions that have shaped them.
Whether you prefer the creamy decadence of Brie or the bold tang of Feta, exploring international cheese varieties is a journey. We hope this post enriched your understanding of global culinary traditions.
Lastly, next time you reach for a wedge of cheese, remember that you’re not just enjoying a snack – you’re savoring a piece of history. Learn more about our business here and why we love what we do!
The Nutritional Value Of Cheese (Health Insights)
The nutritional value of cheese is not exactly something people talk about often. This satisfying, tasty, and tangy ingredient is a beloved staple in many diets worldwide. Believe it or not, cheese brings tons of nutritional benefits that make it a valuable part of a balanced diet.
Let’s dive into the health benefits and nutritional value of cheese!
Nutritional Value Of Cheese
Rich in Essential Nutrients
Cheese is a nutritional powerhouse packed with essential vitamins and minerals that support overall health. One of its most significant contributions is calcium, a vital mineral for maintaining strong bones and teeth.
Just one ounce of cheese can provide up to 20% of the recommended daily calcium intake, making it an excellent choice for those looking to boost their bone health. Check out the calcium in blue cheese here.
Over and above just calcium, cheese is also a great source of protein. Protein is crucial for muscle repair, growth, and overall body function. A single serving of cheese can contain up to 7 grams of protein, depending on the type.
This high protein content makes cheese an excellent snack for those looking to increase their protein intake, especially vegetarians who rely on dairy products as a primary protein source.
Packed with Vitamins
Cheese is not only rich in minerals but also loaded with essential vitamins, including Vitamin A, B12, and K2.
Vitamin A supports eye health, immune function, and skin health, while Vitamin B12 is crucial for nerve function and the production of red blood cells.
Vitamin K2, often found in aged cheeses like Gouda and Swiss, plays a vital role in bone health by helping calcium bind to the bones.
This makes cheese a valuable food for preventing osteoporosis and supporting cardiovascular health.
Promotes Gut Health
One of the lesser-known benefits of cheese is its potential to promote gut health. Many types of cheese, particularly fermented varieties like aged cheddar, blue cheese, and Gouda, contain probiotics.
These beneficial bacteria support a healthy gut microbiome, which is essential for digestion, immune function, and even mental health.
Regular consumption of probiotic-rich foods like cheese can help maintain a healthy balance of gut bacteria, which is linked to numerous health benefits.
Supports Heart Health
While cheese has often been criticized for its saturated fat content, recent studies suggest that not all saturated fats are created equal.
The fats found in cheese may actually support heart health when consumed in moderation. Certain types of cheese, such as mozzarella and Swiss, are lower in fat and sodium, making them heart-friendly options.
Aids in Weight Management
Contrary to popular belief, cheese can be a helpful ally in weight management. The high protein and fat content in cheese contribute to a feeling of fullness, which can reduce overall calorie intake.
Cheese is also low in carbohydrates, making it a suitable option for those following low-carb or ketogenic diets. Choosing cheeses with lower fat content, like cottage cheese or feta, can provide the same satiety benefits without adding excessive calories.
Wrapping It Up
Incorporating cheese into your diet offers a range of health benefits, from supporting bone and heart health to promoting a healthy gut. Its rich nutritional profile makes it a valuable food that can contribute to overall well-being.
Check out our About Us Page and learn more about how we’ve been serving the best cheese to our community since the 50s!
A Quick Look at the History of Cheese Making Through the Ages
The history of cheese is as rich and varied as the many types of cheese we enjoy today. Cheese-making likely began over 7,000 years ago in the Fertile Crescent, a region that spans modern-day Middle East and North Africa.
Though the exact origins remain shrouded in mystery, it is widely believed that cheese was discovered accidentally.
Early farmers stored milk in containers made from animal stomachs, which contained the enzyme rennet. This enzyme caused the milk to coagulate and separate into curds and whey, creating the first cheese.
Cheese-making quickly spread across the ancient world, becoming essential for preserving milk.
The Egyptians, Greeks, and Romans all developed their own cheese varieties and techniques, each contributing to the art and science of cheese-making. Cheese was so valued in ancient times that it was often used as a form of currency or as a tribute to the gods.
Cheese in the Roman Empire: An Age of Experimentation
The Romans were instrumental in spreading cheese-making knowledge throughout Europe. As the Roman Empire expanded, so did the diversity of cheese production.
The Romans were known for playing around and experimenting with different types of milk (including sheep, goat, and cow) and various aging techniques. They also introduced the concept of hard and soft cheeses, with more than 20 types recorded by the first century A.D.
Roman soldiers carried cheese as a portable and nutritious food, which helped further disseminate cheese-making techniques across Europe.
As Roman influence waned, these practices were absorbed and adapted by the various cultures that emerged in Europe. This led to the development of the regional cheeses we know today. Examples are Parmigiano-Reggiano in Italy and Roquefort in France.
The Middle Ages: Monastic Influence on Cheese-Making
The Middle Ages marked a significant period in cheese-making history, particularly within European monasteries. Monks were crucial in preserving and advancing cheese-making techniques during this era.
They experimented with aging processes, bacteria cultures, and various types of milk to create some of the most beloved cheeses still enjoyed today.
Monasteries became centers of cheese production, and many of the cheeses developed during this time are still produced similarly. For example, cheeses like Brie, Camembert, and Munster owe their existence to monastic ingenuity.
The strict rules and traditions of monastic life also ensured that cheese-making techniques were passed down through generations with little alteration, preserving the quality and authenticity of these cheeses.
The Renaissance and Beyond: Cheese as a Culinary Staple
The Renaissance renewed interest in gastronomy, and cheese became a key ingredient in European cuisine. As trade routes expanded, cheese was introduced to new regions and became an important part of the diet across the continent.
New varieties emerged as cheese-makers experimented with different aging processes, molds, and spices.
During this period, cheese also began to gain recognition beyond Europe. European settlers brought cheese-making techniques to the New World. This is where new types of cheese, like Cheddar and Monterey Jack, were developed.
The industrial revolution in the 19th century further transformed cheese-making. This introduced mass production techniques that made cheese more accessible to a growing population.
Modern Cheese-Making: Tradition Meets Innovation
Today, cheese-making is a global industry that blends ancient techniques with modern technology. While many cheeses are still made using traditional methods, innovations in cheese-making have created new varieties and flavors.
The rise of artisanal cheese-making has also sparked a renewed interest in traditional methods and local ingredients, leading to a resurgence of regional cheeses that were once at risk of disappearing.
Wrapping Up The History Of Cheese
We hope this article gave you more insight into the wonderful history of cheese! Don’t forget to check out our range of cheeses, meats, and jams/jellies.
The Ultimate Guide to Different Cheeses: Explore Various Cheese Categories
Let’s explore the different cheeses and their types. From soft, creamy bries to sharp, tangy cheddars, the world of cheese is pretty exciting. Once you’re in, you’re in!
Whether you’re a newbie or a seasoned cheese lover, this guide will introduce you to the major cheese categories, helping you appreciate their unique characteristics and understand how best to enjoy them.
Types of cheese
Fresh Cheeses
Fresh cheeses are uncured and eaten soon after they are made—their high moisture content results in a soft, spreadable texture and a mild, milky flavor.
This is a good place to start if you’re stepping into the world of different cheeses.
A few examples include:
- Ricotta: Light, fluffy, and slightly sweet, ricotta is used in lasagnas, desserts, and breakfast dishes.
- Chevre (goat cheese): This versatile cheese has a tangy, earthy flavor and is delicious crumbled over salads or spread on crackers.
Soft-Ripened
Soft-ripened cheeses are characterized by their creamy interiors and bloomy rinds, which develop during the aging process.
These cheeses tend to have a delicate, buttery flavor that intensifies as they mature. Ones you’ve likely come across include:
- Brie: With its soft, velvety rind and rich, gooey interior, brie is a crowd-pleaser at any cheese board.
- Camembert: Similar to brie but with a stronger flavor, Camembert has a slightly mushroomy aroma and a lusciously smooth texture.
Semi-Soft
Semi-soft cheeses are usually more firm than fresh cheeses but still have a supple texture compared to this article’s other different cheeses.
Their flavors range from mild to pungent, depending on the aging process. Popular semi-soft cheeses include:
- Gouda: From the Netherlands, Gouda has a caramel-like sweetness and buttery finish. As it ages, it becomes firmer and more intense.
- Havarti: This Danish cheese has a smooth, creamy texture with a mild, tangy flavor, making it ideal for sandwiches or melting.
Hard
Hard cheeses are delicious when grated or sliced thinly.
Examples include:
- Parmesan (Parmigiano Reggiano): Revered as the “King of Cheeses,” Parmesan has a nutty, savory taste with crystals that add a delightful crunch. It’s essential for pasta dishes and risotto.
- Pecorino Romano: Made from sheep’s milk, Pecorino Romano is salty, sharp, and perfect for grating over pasta or adding a punch to savory dishes.
Blue
Blue cheeses have signature blue or green veins, created by adding mold cultures during production.
Their flavor can range from mildly tangy to intensely pungent. Well-known blue cheeses include:
- Gorgonzola: This Italian cheese offers a creamy texture with a rich, tangy flavor that pairs beautifully with honey, nuts, and pears.
- Roquefort: Made from sheep’s milk, Roquefort has a sharp, tangy bite and crumbly texture.
Washed-Rind Cheeses
Brine, beer, or wine bathing gives their cheese their strong aroma and a reddish-orange rind.
Despite their pungent smell, their flavor is often surprisingly mild and savory. Examples include:
- Taleggio: An Italian classic with a creamy texture and a fruity tang, Taleggio is excellent in risottos or melted on bread.
- Epoisses: A cheese from France, Epoisses is famously pungent but offers a smooth, rich, and slightly sweet flavor beneath its bold exterior.
Wrapping It Up
Cheese is a culinary treasure with endless possibilities for pairing and savoring. Whether you’re indulging in a creamy brie, a nutty gouda, or a robust Roquefort, each cheese type offers a unique sensory experience.
Next time you build a cheese board or cook a dish, experiment with different varieties to expand your palate and elevate your meals. Check out our full range for inspiration!
Which Cheese For Pasta: Parmesan vs Romano Pecorino
If the question “Which cheese for pasta?” is burning in your mind and you are trying to choose between Parmesan and Pecorino, you’re not alone. Many home cooks struggle to determine when to whip out the Parmesan vs. their piece of Romano Pecorino.
While the two cheeses are similar, there are a few key differences. We hope this info will help you make your choice!
Why Add Cheese to Pasta?
Adding cheese to pasta enhances flavor and texture, transforming a simple dish into something rich and savory-filled. The creamy and umami-rich nature of cheese, whether Parmesan or Pecorino, complements the pasta’s starchiness.
Cheese also contributes to the silkiness of sauces, helping to bind ingredients together.
Read on to answer the question, “Which cheese for pasta?”.
All About Parmesan
Parmesan, or Parmigiano-Reggiano, stands as an emblem of Italian cheese craftsmanship. It originates in regions like Parma and Reggio Emilia.
This cheese has a distinctive flavor with nutty and savory undertones. It has a delightful umami richness that enhances the dishes it’s added to.
Parmesan transforms during its aging process. Its texture becomes crumbly and granular, which is ideal for grating. With aging, its taste intensifies, gaining a sharper, robust character.
Parmesan finds an irreplaceable place in pasta dishes. It makes Fettuccine Alfredo extra creamy, while Carbonara is boosted by its nutty taste. The cheese is the real deal and an easy choice when making a pasta dish.
All About Pecorino Romano
Pecorino, crafted from sheep’s milk, is a distinguished Italian cheese.
Pecorino’s flavor is robust and tangy, standing in contrast to Parmesan’s milder flavor. This uniqueness arises from its sheep’s milk base, which gives it a distinctive taste.
Pecorino has a couple of variations, such as Pecorino Romano and Pecorino Toscano.
With its sharp and peppery essence, Pecorino Romano is a standout, often used for grating over pasta. On the other hand, Pecorino Toscano offers a milder profile, making it suitable for other Italian dishes.
Pecorino shines in pasta dishes that crave its specific qualities. Cacio e Pepe goes well with the strong flavor of Pecorino. Amatriciana, with its tomato and pork-based sauce, finds its balance with the tangy kick of Pecorino.
Choosing the Right Cheese for Your Pasta
When selecting cheese for your pasta, the contrasting flavors of Parmesan and Pecorino offer different paths.
Parmesan’s nutty, savory notes create an easy-going blend with creamy pasta dishes, while Pecorino’s robust tanginess is perfect for robust tomato-based sauces. Here’s a little more to help guide you:
- If you are trying to choose which cheese to use with your pasta, consider the makeup of the sauce. Creamy pasta, like Alfredo, is well suited to Parmesan, adding richness. With its sharpness, Pecorino amplifies the zing of tomato sauces, such as in arrabbiata.
- Consider your taste preferences. Pecorino might be right for you if you enjoy a stronger, tangier punch. For those seeking milder sophistication, Parmesan could be the answer.
- Embrace the best of both worlds by combining Parmesan and Pecorino. A great option if you really can’t choose!
An Easy Summer Quiche Recipe
Here is an easy summer quiche recipe you will keep making, full of rich and creamy flavors like bacon and blue cheese.
Once you get the hang of making a good quiche, there will be no stopping you. They are a great way to use veggies, cheeses, and meats and can be made beforehand. Quiches make the perfect summer lunch dish and look impressive as a part of your lunch spread.
For other cheesy homemade recipes, check our nachos post for a quick recipe that oozes tasty flavors.
How to make an easy summer quiche recipe
This recipe can be made simpler and quicker by using a ready-made pastry. The homemade pastry is light and delicious, though, so go ahead and give it a try!
Ingredients
For the pastry
- 250g all-purpose flour
- 125g butter, cold and cubed
- 3 TBS ice cold water
- ¼ tsp salt
For the filling
- 2 leeks, chopped
- 6 strips bacon, diced or chopped
- 120g blue cheese
- 1 sprig of thyme
- 1 clove garlic, chopped
- 6 eggs
- 1 cup heavy cream
- 1/3 cup whole milk
- Salt and pepper
- 1 cup grated garlic cheese
Instructions
Pastry:
- Pulse the flour, salt, and cold butter in a food processor until the mixture resembles crumbs.
- Add the cold water a little at a time. The dough will seem heavy. The mixture will not have come together yet.
- Empty the dough into a large mixing bowl. Lightly bring the dough together into a disc. Wrap it in plastic and rest it in the fridge for 30 minutes.
- Remove the pastry and allow it to come to room temperature. Roll it out on a floured surface. Roll it out into a circle – about 12 inches in diameter. Pinch together any tears or cracks as you go.
- Grease a 9-inch pie dish. Using a rolling pin, lift and lay the pastry over the dish. Tidy the pastry by sealing any cracks or gaps. Chill in the fridge for 20 minutes. Preheat the oven to 400F.
- Remove the pie dish, prick it with a fork, and line it with baking paper and baking beans or beads. Bake for 20 minutes, remove the beans, and bake for another 10 minutes. Remove and cool.
Filling:
- Add the bacon to a pan and saute gently. Once the fat has rendered out, add the leeks and cook them gently with the bacon until soft. Pull the thyme leaves off the stalk and add them to the bacon mixture.
- In a small bowl, add the blue cheese and crumble it with your hands.
- In another large mixing bowl, add 4 whole eggs and 2 egg yolks (retain the whites for an egg-white-only omelet). Lightly break up the eggs. Add the cream and milk and season with salt and pepper.
- Once the bacon mixture has cooled, add it to the egg mix.
- Turn the oven down to 325F.
- Distribute the blue cheese crumbles onto the base of the pastry dish evenly. Pour the egg and cream mixture over and top with the grated cheese.
- Bake the quiche for about 40 minutes until just set.
Other filling ideas
- Goat’s milk cheese, caramelized onion, and baby spinach
- Smoked ham, cranberries, and kale
- Tomato, smoked hot pepper, corn, and parsley
- Glacier Wildfire blue cheese, Shisler’s fig jam and red onion
Wrapping it up
Nothing is more delicious than a creamy, rich quiche with a light and bright summer salad! We hope you will give making your own homemade quiche recipe a try.
All the cheeses and meats mentioned in this post are available with us.
Why Does Cheese Go Moldy?
You may be wondering, why does cheese go moldy? Cheese lovers all over the world have been asking the same question.
In this article, we delve into the science behind why cheese goes moldy and shed light on the factors that contribute to this natural occurrence.
Understanding the Nature of Cheese Mold
Mold is a type of fungus that thrives in warm and moist environments. When it comes to cheese, mold growth can occur due to a combination of factors. These include the presence of mold spores in the air, moisture content, temperature, and the type of cheese.
The Role of Mold Spores
Mold spores are microscopic particles that are present in the environment. They can be found in the air, on surfaces, and even on the cheese itself. When conditions are favorable, these spores can settle on the cheese’s surface and begin to grow. This, in turn, leads to the formation of visible mold.
Moisture Content and Cheese Storage
The moisture content of cheese plays a crucial role in its susceptibility to mold growth. Soft and moist cheeses, such as blue cheese and Camembert, have higher water content and are more prone to mold development. Proper storage is essential to prevent excessive moisture buildup.
Cheese should be wrapped in breathable materials like wax paper or cheese paper to maintain a moisture balance. This will also help prevent mold growth while allowing the cheese to mature.
Temperature and Cheese Preservation
Temperature is another critical factor in cheese preservation. Most cheeses should be stored at cool temperatures to slow down the growth of mold and other spoilage organisms. However, certain types of cheese, such as blue cheese, require specific temperature conditions to develop their characteristic mold veins.
Understanding the optimal storage temperature for each type of cheese is key to preserving its quality and preventing unwanted mold growth.
Cheese Rind and Mold
The rind, or outer layer, of some cheeses, acts as a protective barrier against mold. Cheeses like Brie and Camembert have bloomy rinds that form a layer of white mold.
This mold is intentionally introduced during the cheese-making process and contributes to the unique flavors and textures of these cheeses. However, it’s important to note that not all mold growth on cheese rinds is desirable. Unwanted mold can indicate improper storage conditions or a deterioration in the cheese’s quality.
Preventive Measures and Moldy Cheese
While mold growth is a natural occurrence in some types of cheese, it’s understandable that many people prefer to avoid consuming moldy cheese.
To prevent mold growth, it’s crucial to handle and store cheese properly. Keep cheese refrigerated, wrapped in breathable materials or in a suitable container. Keep cheese separate from other foods to minimize the risk of cross-contamination. Additionally, inspect cheese regularly. Discard any portions with visible mold growth or unpleasant odors.
Wrapping It Up
Understanding why cheese goes moldy helps us appreciate the complex interplay of environmental factors, moisture content, temperature, and cheese type.
While mold growth is a natural process in some cheeses and even intentional in others, it can still be off-putting to find mold in our favorite varieties.
By following proper storage and handling practices, we can extend the shelf life of cheese and minimize the risk of unwanted mold growth.
So, next time you encounter mold on your cheese, remember that it’s simply a natural part of the cheese maturing process.
Build The Perfect Charcuterie Board
Build the perfect charcuterie board and cultivate confidence in entertaining.
A beautifully curated charcuterie board is a fun way to show off your meats and cheeses. Here’s how to create a real show-stopper!
Charcuterie board
What Belongs On a Charcuterie Board?
In terms of artistry and taste, creating a balance is key. You want a mix of sweet, savory, salty, and spicy flavors. Visually, create harmony by pairing various colorful and multi-textural ingredients together.
Meats
Cured meats are a key part of your board – try a mix of sliced salami, coppa, ham, or pancetta. Don’t forget to add pieces of sausage like bologna or summer sausage. Thick slices of chorizo add texture and a meaty bite. You could also pop on a pot of chicken liver pate or a terrine.
Cheeses
You want a balance of strong, creamy, tangy, and mild cheeses. Of course, camembert and gouda are popular, as is a lovely piece of blue cheese or manchego.
Don’t forget to add soft goat cheese or feta as a contrast to harder cheeses like pecorino or cheddar.
Accompaniments
Adding fresh fruits like grapes, sliced apples, figs, and berries adds sweetness and contrast to your charcuterie board.
Consider a sprinkle of nuts like toasted almonds or hazelnuts. Condiments like honey, fruit preserves, and jams are also at home on your board, as are mustard and pickles. Adding a few briney ingredients like olives or capers is lovely, too.
Choose two or 3 types of bread or crackers as the vehicles to load up all the tasty treats you’ve laid out. To cater to everyone’s tastes, consider multigrain, gluten-free, crusty, and plain white bread options.
Build The Perfect Charcuterie Board
- Choose your board: opt for a wooden or slate board, a marble slab, or even a large serving tray.
- Begin by placing small bowls on the board to hold condiments such as honey, mustard, or fruit preserves.
- Now, it’s time to arrange the meats. Do this in a way that allows easy access for guests to pick up slices without disturbing the overall presentation.
- Follow up by adding an assortment of cheeses.
- To complete the charcuterie board, add accompaniments that complement the flavors and textures of the meats and cheeses.
- Finally, fill any remaining empty spaces on the board with bread and crackers.
Be creative and use what is in season. Combine trendy ingredients with classic favorites, and everyone will want to tuck in.
Tips To The Best Charcuterie Board
- Adding color: fruits, flowers, and veggies all add pretty pops of color
- Vary the textures and shapes: arrange your meats and cheese in different shapes. Roll the slices, fold pieces, or cut cubes out.
- Choose complimentary pairings, for example:
- Sweet, sour, savory: try this Sour Cherry Bourbon Goat’s Cheese
- Tangy and creamy: pickles and olives with creamy cheeses
Remember, the key to taking your board to the next level is to think beyond the basics and incorporate elements that enhance both the visual appeal and taste experience.
Wrapping It Up
Take a look at our Products Page where you will find loads of options to choose from to build the perfect charcuterie board.
Loaded Nachos Recipe With Cheese
Looking for a delicious loaded nachos recipe with cheese? Check out our blog to learn about the top cheese options, including Pepper Jack and sharp Garlic Cheddar.
Learn how to make an easy vegetable nacho recipe that’s a real crowd-pleaser. Perfect for your next game day or party snack!
Which Are These Best Cheeses To Use For A Loaded Nachos Recipe?
Nachos are a classic and beloved Mexican dish that can be made with various cheese types.
However, some cheeses work better than others for creating the perfect flavor and texture in your nachos. We absolutely recommend a combination of our oozy Pepper Jack Cheese and sharp Garlic Cheddar. This is a winning combination for your loaded nachos recipe, but check out these other great options, too.
- Pepper Jack Cheese: Pepper Jack Cheese adds spicy peppers to the buttery semi-firm cheese called Monterey Jack. It is an excellent choice for those who want a little kick in their nachos. Pepper Jack cheese is also great for adding some color to your nachos with its signature speckles.
- Cheddar Cheese: Cheddar is a hard cheese that is aged for a longer period of time, giving it a strong and sharp flavor. It is an excellent cheese for nachos because it adds a bold and tangy taste that complements the other ingredients. Sharp cheddar also has a firm texture that holds up well on top of the tortilla chips, giving your nachos a satisfying crunch. This Garlic Cheddar in our range is absolutely perfect for your loaded nachos.
- Monterey Jack Cheese: Monterey Jack is a semi-soft, mild cheese that melts smoothly and has a buttery flavor. It is a perfect cheese for nachos because it does not overpower the other flavors of the toppings, and it melts evenly to create a gooey layer over the tortilla chips. Monterey Jack is also great for adding a creamy texture to your nachos.
- Queso Blanco Cheese: Queso Blanco is a white cheese with a mild flavor and crumbly texture. It is a popular cheese used in Mexican cuisine and is a great option for nachos. Queso Blanco melts smoothly and adds a creamy and tangy taste to your nachos. It is also a good option for those who want to keep their nachos milder.
How To Make An Amazing Loaded Nachos Recipe
Ingredients:
- 1 bag of tortilla chips
- 1 cup of Pepper Jack Cheese, shredded
- 1 cup of Garlic Cheddar Cheese, shredded
- 1 can of black beans, drained and rinsed
- 1 jalapeño pepper, diced
- 1/2 red onion, diced
- 1/2 cup of corn kernels
- 1/2 cup of diced tomatoes
- 1/2 cup of sliced black olives
- 1/4 cup of chopped cilantro
- 1 tablespoon of olive oil
- 1 tablespoon of taco seasoning
- Salt and pepper to taste
- Sour cream and guacamole for serving (optional)
Instructions:
- Preheat your oven to 375°F (190°C).
- Spread the tortilla chips on a large baking sheet or oven-safe platter.
- In a medium bowl, toss the black beans, jalapeño, red onion, and corn with the olive oil and taco seasoning.
- Sprinkle the bean mixture over the tortilla chips, spreading it evenly.
- Sprinkle the shredded Pepper Jack and cheddar cheese on top of the bean mixture.
- Bake the nachos in the preheated oven for 10-15 minutes or until the cheese is melted and bubbly.
- Remove the nachos from the oven and sprinkle the diced tomatoes, black olives, and chopped cilantro on top.
- Serve the loaded nachos hot, with sour cream and guacamole on the side if desired.
Wrapping it up
A good batch of loaded nachos recipe must be crowned with layers of oozy, cheesy goodness. We have an incredible range to browse through, so check out our Cheese Products Page.
Homemade Cheese Pizza
This easy 3-step homemade cheese pizza recipe is the perfect crowd-pleaser and will soon become a firm favorite in your home.
In this article, we share the elements that go into making a great homemade cheese pizza, the ingredients and steps to making one, and then a few ideas for toppings, should you want to elevate your pizza to Gourmet status!
If you’re into homemade cheesy recipes, take a look at our post about The Best Grilled Cheese Recipe.
What goes into a homemade cheese pizza?
There are 5 key components that you’ll need to make a homemade cheese pizza:
- Dough: A good pizza starts with a good dough. The dough should be light and airy with a crispy crust that is neither too thick nor too thin. The dough should be allowed to rise correctly in the refrigerator or at room temperature to achieve the perfect texture.
- Sauce: The tomato sauce is a critical component of the pizza, and choosing a high-quality tomato sauce with a balanced flavor is essential. The sauce should not be too sweet or acidic and should be applied sparingly to avoid making the pizza soggy.
- Cheese: Cheese is perhaps the most important ingredient in a cheese pizza. Mozzarella is the classic choice for pizza, but other cheeses, such as Cheddar or Provolone, can also be used. The cheese should be grated fresh and spread evenly over the pizza to ensure every bite has a cheesy goodness.
- Toppings: Toppings are a matter of personal preference, but the key is to use fresh, high-quality ingredients.
- Seasonings: A great homemade cheese pizza is incomplete without some seasonings to enhance the flavors. A drizzle of olive oil, a sprinkle of sea salt, and a dash of dried oregano or basil can add delicious flavor to your pizza.
How to make homemade cheese pizza
Ingredients
- 1 pound pizza dough (homemade or store-bought)
- 1 cup tomato sauce
- 2 cups shredded Mozzarella cheese
- 1/4 cup grated Parmesan cheese
- 1 tablespoon olive oil
- Salt and pepper to taste
Instructions
- Roll out the pizza dough to your desired thickness and shape on a lightly floured surface. Transfer the dough to a lightly greased pizza pan or baking sheet.
- Spread the tomato sauce evenly over the dough, leaving about 1/2 inch of space around the edges; sprinkle the shredded mozzarella cheese over the tomato sauce, and then sprinkle the grated Parmesan cheese on top.
- Drizzle the olive oil over the pizza, and then season with salt and pepper to taste. Bake the pizza in the preheated oven (450°F (230°C) for 12 to 15 minutes, or until the crust is golden brown and the cheese is melted and bubbly. Remove the pizza from the oven and let it cool for a few minutes before slicing and serving.
Topping ideas for homemade cheese pizza
If you want to use your cheese pizza as a foundation, here are a few ideas for additional toppings:
- Caramelized onions, our Sweet Fire Goat Cheese, pistachios, and arugula
- Glacier Wildfire Blue Cheese, Streb Meats Fresh Cut Smoked Bacon, and torn fresh basil
- Parmesan, roasted red bell peppers, and anchovies
- Artichokes, roasted oyster mushrooms, and Gruyere
Wrapping it up
We hope this post inspires you to make your own homemade cheese pizza! All the cheeses mentioned in this post are available on our Cheese Products Page.
