The Best Foods To Complement A Cheese Tray

If you are planning a party, what to serve is paramount on your mind. A cheese tray is always a sure-fire crowd pleaser. What to serve with the cheese tray is the next question. We will assume you are using a variety of cheeses. Let’s look at some of the choices.

Fruit
Fresh and dried fruit is an excellent choice to pair up with cheese.  A variety of grapes—red, green, purple, and black—will add color to the white-to-orange colors of the cheeses. Sliced pears, figs, apricots, cherries, and apples are all good choices that will complement the flavors of the cheeses.

Breads
A variety of breads is always a good choice. Offer a selection of white, whole-grain, and sourdough, rye, and pumpernickel breads. Include several types of crackers, and other bread types, such as flatbreads, crostini, bread sticks and baguettes.

Meats
A selection of sliced meats will go well with the other items. Depending on your crowd, you might even offer the choice of some vegetarian “meat” slices. These can be found in your grocer’s health food department.

Vegetables
A nice platter of raw veggies always go with most any party buffet. Carrot and celery sticks, radish roses, broccoli and cauliflower florets are the common raw vegetables. Throw in a few of the more unusual ones such as turnip or jicama sticks. Don’t forget to have plenty of ranch dressing. You can also offer some grilled or marinated veggies for variety.

Condiments
Mayonnaise, spicy mustard, tart chutneys, pico de gallo, salsa, even ketchup, are considered necessities by many people. Sweet preserves and honey provide a bit of a twist. Serve them in pretty bowls, or if the gathering is more informal, the mayo, mustard, ketchup, and honey can go out in squirt bottles. Try some infused honeys, such as orange, pear, or eucalyptus. Even pure maple syrup tastes wonderful with both mild and strong cheeses. Caramelized onions, artichoke hearts, Kalamata olives, or roasted red peppers will add interest to the party buffet.

Nuts
A bowl of raw or smoked almonds, some salted, mixed nuts, pistachios, or even some ordinary salted peanuts make a nice addition to the buffet.

Fruit Bars
Another idea is to serve dried fruit bars. About the size of an energy bars, these combinations of dates, oranges, almonds, plums, or pumpkin are made to be sliced and eaten with cheese.

Where Do Cheese Curds Come From?

Cheese curds are the mid-step in the cheese-making process between fresh milk and finished cheese. They are small chunks of cheese that are random in shape, and are pressed together to form a block of cheese.

Curds and Whey
A common form of cheese curds with which we are all familiar is curds and whey, aka cottage cheese. The bits of cheese are the curds, and the whey is the liquid. Dry cottage cheese curds (minus the whey) are also available in many stores.

Cheese-making Process
The making of cheese begins with fresh milk, which is heated to between 77 and 100 degrees, which replicates the cow’s body temperature. Starter culture is added to the milk, which acidifies the milk. This increases the beneficial bacteria population. The starter culture works by converting lactose to lactic acid through the process of fermentation.

Coagulant
The next step is to add rennet, a coagulant. Originally, rennet came from the stomach lining of young ruminants, or animals that chew the cud. Nowadays, many cheese-makers use a non-animal rennet.

Forming the Curd
At this point the milk is left to set, but is often stirred, cut and sometimes heated, to form the curds of the right size and shape. Later, the curds are scooped out and placed on perforated forms that shape the curds to the desired size and shape.

Whey is the liquid that is left after the curds are spooned out. It is mostly water and protein. Some soft cheeses, such as ricotta, are made from the whey.

Shaping the Cheese
What type of cheese is desired determines how much of the whey is expelled. More whey is left in the curds for soft cheeses. Hard cheeses have much more of the whey pressed out. The curds are stacked and pressed together to form cheddar cheese.

Salt
Salt is added for several reasons. It adds flavor, but it also inhibits bacterial growth, slows the activity of the enzymes, keeps out unwanted organisms, and helps to form the rind.

Aging Process
All that remains to transform fresh milk into cheese is the aging process. This process varies from one cheese type to another. The soft curds have now become cheese.

Fresh Cheese Curds
Many cheese factories sell fresh cheese curds, which are considered a delicious treat. For optimum fresh flavor, cheese curds should be eaten within 24 hours. They will keep under refrigeration longer, but steadily lose their flavor.

What Is The Best Way to Serve Cheese At a Party?

A tray of cheese and crackers is a tried and true party dish. It would seem that no party is complete without the requisite cheeses alongside crackers, and often the sliced meats. There are so many cheeses from which to choose that you could serve a different selection at every party for some time to come. Not only are there the standard varieties, such as cheddars, Monterey jack, and Swiss, but there are also the gourmet cheeses. Gourmet cheeses such as asiago, brie, or Edam are just a few of the many varieties. Then there are specialties that are as varied as their makers, these can include aged cheeses, curds and smoked cheeses.

So what is the best way to serve cheese at a party? If you asked a hundred hostesses this question, you are likely to get just as many answers. So here are just a few of the most popular ways to serve this queen of the party buffet table.

Cheese and Crackers
Probably one of the most common ways to serve cheese is on a plate or tray either alongside an assortment of crackers, or with the crackers already topped with small squares of cheese and perhaps a dollop of something else interesting. Some people will spend time researching just what cheese will pair best with which cracker. Others will just put out a spread of cheddar slices and ordinary wheat crackers. Some will try to get fancy by layering the cracker with a slice of cheese, a tiny slice of cold cut, and top it with a slice of stuffed green olive. Whatever suits your whims, tastes and function should be just fine.

Cheese Rollups
Another way to serve cheese is to cut thin slices of cheese, spread a bit of some type of filling on it, then carefully roll it up and secure with a fancy toothpick. Fillings can be ordinary such as meat spreads or hummus, or quirky such as cream cheese mixed with strawberry jam.

Fondue
There is always the traditional cheese fondue to fall back on. Serve fondue with a variety of breads, crackers, bread sticks, raw veggie sticks, or whatever tickles your fancy.

Miscellaneous
Don’t overlook the interest of a cheese ball, of cheese dips, or cheese spreads that can complement a variety of crackers, chips, and breads. Add an attractive platter of fresh fruits, and you will have a spread worthy of any party guest.

Delicious Fall Cheese Soups

Fall is that wonderful time of year when the air is crisp and leaves are turning glorious shades of reds, yellows, and russets. The mornings are a bit nippy, yet the afternoons are pleasantly warm. It is the time when our thoughts of comfort food turn to large pots of soups and stews eaten at fireside. Loaves of crusty brown bread or pans of cornbread fresh from the oven blend their aromas with the savory scents of soup, drawing everyone in to the dinner table.

Are you looking for a new twist on an old favorite soup? Here are a few soup ideas that incorporate cheese, into the stewpot. Try one out on your family and see if it doesn’t become their new favorite.

Potato Soup

That king of comfort foods, homemade potato soup, always takes us back to our childhood when life was simpler. A really great way to add a pick-me-up to your potato soup is to grate some medium cheddar cheese into it. Plenty of chopped onions, some chopped celery, potatoes, and cheese. Add sharp cheddar or even Swiss to make a wonderful soup that will have your family or guests saying, “Seconds, please.”

Potato and Cauliflower Soup

Just for variety, try adding fresh or frozen cauliflower florets and sliced carrots to your basic potato soup recipe. Just before serving, grate some mild cheddar, or for something different smoked cheddar, into the pot and stir until it is melted.

Broccoli Cheese Soup

Another great soup for a cool, fall day is a cream of broccoli soup with cheese. A cheddar or Colby is probably the most common cheese to use. You can use either store-bought soup and dress it up, or make the soup from scratch. Try experimenting with different types of cheeses for different taste sensations.

Lasagna Soup

Here’s a new twist on traditional lasagna. Combine your favorite lasagna ingredients—burger, onions (sauté first), tomatoes/tomato sauce, garlic, Italian seasoning, then add broken pieces of lasagna noodles and cook until the noodles are just tender. Add some Parmesan cheese and stir until melted. Ladle into bowls and top with grated mozzarella.

Tomato Soup

No time for homemade soup when the kids are starving and lunch must be served now? Try adding some grated cheese to a can of ordinary tomato soup, heat until the cheese melts, and serve with slices of whole-grain bread topped with peanut butter and honey.

Delicious Recipes Featuring Aged Gouda

A nice piece of aged Gouda can be a delicious addition to most meals or even your favorite snack. This semi-hard cow’s milk cheese is typically aged for six to nine months to be considered “aged” Gouda. If you don’t want to simply eat your Gouda with crackers or bread, then try one of these yummy recipes. You can also use them as inspiration to let your creativity flow in the kitchen and produce your own unique dish.

Sauteed Asparagus And Aged Gouda

If you are looking to add your aged Gouda to a side dish, then consider asparagus. Simply saute some asparagus spears, seasoning them using salt and pepper. After moving the sauteed asparagus to a serving dish or plate, sprinkle some aged Gouda on top to finish the dish.

Aged Gouda And Caesar Salad

A Caesar salad doesn’t have to be the traditional one featuring just romaine lettuce, croutons, and some Parmesan cheese. Swap out the Parmesan for aged Gouda and add chicken breast and cooked dry rotini pasta for a unique take on this classic salad.

Baked Potato With Aged Gouda

When it comes to baked potatoes, everyone has their unique preferences, but melted cheese always goes well on top. You can either get creative and add aged Gouda along with your favorite toppings or try a tandoori chicken baked potato featuring this cheese. Mix together tandoori spice mix, plain yogurt, and shredded chicken. Put this on your potato with some shredded Gouda and a bit of cilantro and you’re ready for a treat.

Gouda Apple Mustard Tarts

Aged Gouda is versatile enough to work for a dessert dish as well. Mix a bit of mustard and butter together then smear it on sourdough bread slices. Take a thinly sliced Pink Lady apple and put it on the bread, topping with lots of Gouda. Bake this until the cheese melts then put the dish on the broiler setting for an extra minute. Add black pepper and enjoy.

Pineapple And Gouda Upside Down Cake

For further proof that aged Gouda is the perfect ingredient for your favorite dessert, try this pineapple and Gouda cake. Start by layering a cake pan with pineapple slices combined with brown sugar, butter, and pineapple juice. Then mix a normal cake, adding a bit of pineapple juice and some finely shredded aged Gouda at the end. Pour the mixture on top of the pineapples in the cake pan, bake your dish, and serve.