Cheese is one of the most widely consumed foods all over the globe, and it's also one of the most versatile fermented foods available. It has origins in the Fertile Crescent, and people across all cultures have incorporated various types of fermented dairy products into their diets for thousands of years. There are no rules when it comes to eating and enjoying cheese - and while some recipes and dishes can be considered classics, there is always a new way to expand your horizons and include cheese in everything you do in the kitchen. Here are some of our favorite, and perhaps unexpected, ways that the folks here at Formaticum incorporate cheese into our every day lives:
- A good cream cheese, farmer's cheese, or cottage cheese can be spread on a piece of toasted sourdough and topped with extra virgin olive oil and flaky salt, thick-cut heirloom tomatoes, and even a few strips of crispy bacon.
- Cheese with fish? The Italians may consider this blasphemy, but a briny Pecorino Romano or Pecorino Sicilian is the perfect garnish for a pasta or risotto with mussels or clams.
- A plate with a few chunks of Cheddar or Gruyère, apple slices, and some almonds or cashews is a balanced and filling mid-afternoon snack.
- Did you know that Vermont Cheddar and Vermont maple syrup are a perfect pairing? This information comes straight from our friends at Shelburne Farms, where both products are produced - they're obviously the experts!
- A friend of Formaticum from Quesos Navarro out of Mexico recommended pan-frying slices of Panela and drizzling them with honey for a sweet treat.
- A stretched-curd cheese like Quesillo or Queso Oaxaca can be substituted in any recipe that calls for mozzarella.
- Is your fridge full of forgotten odds and ends of various cheeses? Sounds like it's time to make some French-inspired Fromage Fort!
- Drain a few cups of Greek yogurt in cheesecloth overnight to make Middle Eastern labneh, which can be mixed with good olive oil and your favorite spice blend and eaten as an incredible dip with fresh pita or your favorite crackers.
- Parmigiano Reggiano, aka the King of Cheese, is more than just a grating cheese - the Italians love to eat chunks as a snack or table cheese, or drizzled with balsamic vinegar. You can also bake grated Parmigiano Reggiano until crunchy, creating satisfying cheesy chips called Frico, and don't throw away those rinds! Throw them into a soup, sauce, or stock for an extra level of savory umami.
- Blue cheese leftovers can be combined with sour cream and other spices for a quick homemade blue cheese dressing, or even a blue cheese sauce for your next steak dinner.
- If you serve a cheese plate at a dinner party or get-together and not all the cheese is eaten, don't put it back in the fridge - keep it under a glass cloche on the counter overnight and enjoy it for breakfast with some toast or melted into your eggs.
- Speaking of eggs, a soft scramble is easily elevated by whisking in or crumbling some fresh chèvre/goat cheese for a bright, tangy, creaminess.
No matter how you use cheese, the most important thing to do is to store it properly to keep the flavor at its peak, whenever you eat it. Our new Reusable Cheese Storage Bags and Sheets provide our strongest and most effective cheese protection yet, and are suitable for all styles of cheese.
Do you have a favorite way to use cheese that we did not mention? Send us an email at hello@formaticum.com and we will give it a try in the Formaticum test kitchen!
