Using Cheddar, Mozzarella, & Swiss Cheese in the Kitchen

Most cheeses are best eaten fresh... Nothing beats enjoying the sunset on the steps of Notre Dame Cathedral - nibbling a piece of fine sharp cheddar in one hand, and a bottle of Merlot with fresh baked bread in the other. Like most dairy products, it acquires its flavor to the process involved in production and doesn’t need any cooking preparation to enhance the taste. Cheese platters, would be the best example here; it is usually just paired with fruits, cheese curds and some toasts, highlighting the texture and creaminess of the cheese.

In fact, even some cheeses don’t like to be cooked. The texture breaks down becoming grainy and some produce an after taste that bears resemblance to eating plastic. That is why most chefs play it safe, avoiding dishes that involve cooking certain types of cheese.

Among all cheese variants, Mozzarella is one of the safest cheeses to cook. The high fat content makes it hard to overcook, and since it is not aged, the flavor is easy to manipulate. Some chefs even use it as a cheating tool, hiding small aesthetic imperfections by covering the top with grated mozzarella and gratin it for that perfect crust.

Swiss cheese on the other hand, is somewhat of a culinary challenge. As some of you may have noticed, not a lot of recipes made with this cheese are going around. The sharp, nutty-sweet character of this cheese makes it a wonderful treat when consumed fresh. However the flavor tends to be potent when used for cooking, overpowering the whole dish. One tip when using this for cooking; mix it with mild flavoured cheeses like Meunster, mild cheddar, feta and cream cheese. This will help balance the flavours.

Cheddar is a very versatile cheese to work with. In general, a lot of varieties are out there ranging from mild, low fat, medium, sharp, extra sharp, dry, mature, high fat, vintage – and a lot more. Basing on these characteristics, one could choose what is best for them. Cheddar is usually used as a “flavouring” cheese, mixed with other cheeses to create complex tasting dishes. Never mistake real Cheddar with “Cheddar-style cheese” -These are processed cheese flavoured in a way to mimic the taste of real cheddar, and often bare little resemblance in taste to that of a real one.

Gouda cheese is also widely used in cooking. Most chefs take advantage of its creamy, sweet flavour and apply it generously to their dishes. It is similar in character to Edam, but creamier due to the higher fat content. Most variants are aged, some longer than others, so this gives you more ways to incorporate it in your cooking. Simple and upfront, the taste of this cheese is very easy to predict, therefore, it is a good cheese for beginner chefs. Personally, I prefer eating this as is.

When cooking cheese, always remember that ingredient substitution may not apply. The profiles of these cheeses are so complex that just by replacing one acquired from a different producer could change the outcome of your dish.

-Written by Gab Castellano