Maybe you’ve never heard of bread cheese, let alone pizza bread cheese. Maybe before you saw the package in Trader Joe’s you assumed it might mean cheese on top of bread, or bread stuffed with cheese, or maybe bread that has been somehow transmogrified into cheese. But no: Bread cheese, also known as juustoleipä, a Finnish delicacy, is a mild, buttery cheese.
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What makes bread cheese really special is its texture. Like Halloumi or paneer, it’s a cheese that you can griddle without melting. That means you can get a delicious crispy crust on the cheese before you eat it.
Maybe you’ve never heard of bread cheese, let alone pizza bread cheese. Maybe before you saw the package in Trader Joe’s you assumed it might mean cheese on top of bread, or bread stuffed with cheese, or maybe bread that has been somehow transmogrified into cheese. But no: Bread cheese, also known as juustoleipä, a Finnish delicacy, is a mild, buttery cheese.
What makes bread cheese really special is its texture. Like Halloumi or paneer, it’s a cheese that you can griddle without melting. That means you can get a delicious crispy crust on the cheese before you eat it.
Considering that India is one of the largest milk producing countries in the world, it is rather surprising that it doesn’t have a major cheese-making culture. You won’t find stinky and moldy cheeses in the shops that line India’s busy, narrow streets …
Considering that India is one of the largest milk producing countries in the world, it is rather surprising that it doesn't have a major cheese-making culture. You won't find stinky and moldy cheeses in the shops that line India's busy, narrow streets —but almost every dairy shop carries paneer, an immensely popular fresh cheese.
Paneer is such a dominant culinary symbol in India because, unlike other cheeses, it doesn’t require animal rennet. This makes it perfect for the predominantly vegetarian Indian diet. Paneer makes a great meat substitute in most Indian recipes, but even non-vegetarians like myself love it. From sweets, to fried snacks, to cream-drunk royal curries, paneer is used in North Indian dishes extensively. Its mild taste, texture (similar to that of halloumi or tofu), and capability to soak in flavors and withstand high cooking temperatures make it a household favorite.
Wonderful oozy brie. A marvelous and simple appetizer with wine.
Wonderful oozy brie. A marvelous and simple appetizer with wine.
How to serve camembert cheese? Put jamon or prosciutto and olives on a plate, grill the brie, make toast, and slice a pear – everything you need for a romantic dinner.
By the way, there are special small molds with a candle under it, like a raclette, to keep the cheese at a constant temperature so you can eat it leisurely.
Try to cook these Baked Figs for your cheese plate.
Grilled Brie or Camembert
Pear and Camembert | Brie grilled cheese
Recipe
Grilled Brie or Camembert
PREP TIME
COOK TIME
MAKES
—
7-10 minutes
1-2 servings
How to Grill Brie or Camembert?
INSTRUCTIONS
Brie or Camembert, which is covered with mold on all sides, is suitable for grilling. Otherwise, the cheese melts all over the pan
You’ll need a griddle pan or a regular non-stick skillet, but then you won’t have nice lines. You can, of course, use an outdoor grill.
Turn the heat down to low and place the cheese on a cold, dry, oil-free skillet.
Watch the cheese and lightly press it with your fingers from time to time. It should become supple. When it does, turn it over right away. Your task is to heat it as evenly as possible. So flip the brie often. It should take 7-10 minutes.
How to eat camembert? Transfer the cheese to a plate. Use a knife or fork to scrape the crust away from the top. Serve immediately with pears, strawberries, or white toast.
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This cottage cheese dip tastes just like ranch dip, but it’s made with a few spices and this healthy cheese!Perfect for parties.
There’s nothing we love more than a recipe that’s ultra simple and delivers on flavor. Meet this 5-ingredient Cottage Cheese Dip! It tastes like that good old ranch dip (you know, sour cream and a seasoning packet?). But it’s made with this healthy low-calorie, high protein cheese! All you need are a few seasonings from your pantry to make this into a stellar party dip. I scooped a tester bite out of the food processor and immediately exclaimed “Wow!” Ready to experience the magic?
5 ingredients in cottage cheese dip
This cottage cheese dip is ready in 5 minutes with 5 ingredients: all you need is a large food processor! You can also make this in a blender if you like (see below), though the food processor is the best tool for the job. Here are the only ingredients you’ll need:
Cottage cheese
Onion powder
Garlic powder
Dried dill
Salt
Add a few grinds fresh ground black pepper, if you like! Then blend it up in a food processor until fluffy and smooth. That’s it! Take a scoop of the fluffy white stuff and give it a try: you’ll be amazed at the amount of flavor that come out of these simple ingredients!
Food processor vs blender
A food processor is best for this cottage cheese dip: it essentially makes Whipped Cottage Cheese that you’ll season with a few spices. But if you don’t have one, you can try with a blender! Here’s a breakdown of the differences:
A food processor is easiest because it easily blends into a smooth texture. With a blender it can sometimes get stuck at the bottom, depending on the powder level of your blender.
A blender can work: just scrape down as much as you need to. If necessary, you can add about 1 tablespoon milk or water to try to get it to blend (just don’t add too much or it will become too liquid.
What to dip in cottage cheese dip
You can use cottage cheese dip like a typical ranch dip! It tastes good with a variety of vegetables and crackers. Here are our favorites for using with this dip:
Carrot sticks and celery
Bell peppers
Broccoli
Snap peas
Kohlrabi sticks
Crackers of any kind, including nut-based or gluten-free
Crostini
Bread
Pita bread or pita crisps
Cottage cheese nutrition
Is cottage cheese that much better than a sour cream in a dip? What makes cottage cheese a healthy cheese? According to Healthline, here are some of the benefits of cottage cheese:
It’s a low calorie cheese. A 1-cup serving has just 163 calories.
It’s very high in protein. 1 cup has a whopping 28 grams protein, over half your daily need. Protein accounts for over 70% of the calories.
It’s also packed with nutrients like B vitamins, calcium, phosphorus, and selenium.
While you’re only eating small quantities as a dip, the amount of protein you get with lower calories does make a difference. It also makes it a nice idea for healthy lunches!
More cottage cheese recipes
There are lots of ways to use cottage cheese outside of simply eating it with a spoon! Here are some of our favorite ways to use cottage cheese:
Blend all ingredients in a food processor* until smooth, about 1 minute, scraping down the bowl once. Taste and add additional salt if desired.
Notes
*A food processor is best, but you can also try in a blender. Stop and scrape down the bowl, and if necessary add about 1 tablespoon milk or water to get it to blend. Resist the urge to add too much or it will become too liquid in texture.
I don’t know about you, but there are a few things I need to get off my chest. One is that I can’t think of any time when I don’t want Mac & Cheese. And two, long before the advent of the internet recipe (and food blogs), words like “world’s best” weren’t considered clickbait. They were a declaration by magazines, newspapers, and cookbooks that whatever…
I don’t know about you, but there are a few things I need to get off my chest. One is that I can’t think of any time when I don’t want Mac & Cheese. And two, long before the advent of the internet recipe (and food blogs), words like “world’s best” weren’t considered clickbait. They were a declaration by magazines, newspapers, and cookbooks that whatever dish that was being presented really was the best version they came up with.
Back in the day, when you said it, you meant it. (Even if, as everybody knows, there isn’t just one “best” way to cook or bake anything. Whatever exists, there’s always something that comes along that’s better, cheaper, faster, slower, etc.) But nowadays recipe headlines scream “Life-Changing Cauliflower,” or “Help! I can’t stop eating these Oreo-stuffed Red Velvet cupcakes,” or my least-favorite, “Top Ten Brownie Recipes…According to Amazon Reviews.” I’ve eaten a few life-changing foods in my life, and I’m not stuffing anything into something else and deep-frying it (unless it’s fried chicken stuffed with more fried chicken), nor do I have a lot of faith in a curated selection of anonymous online reviews.
We’ve teamed up with Wasa—makers of Swedish-style crispbreads crafted with simple, wholesome ingredients—to put together a snack-able spread that’s sure to be the star of your holiday gatherings. Featuring Wasa’s delightfully crunchy and deeply flavorf…
We’ve teamed up with Wasa—makers of Swedish-style crispbreads crafted with simple, wholesome ingredients—to put together a snack-able spread that’s sure to be the star of your holiday gatherings. Featuring Wasa’s delightfully crunchy and deeply flavorful Multi Grain and Gluten Free Crispbreads (click here to shop 'em), this customizable crispbread bar from our Resident Cheese Plater Marissa Mullen is un-brie-lievably easy and bound to impress.
The holidays are fast approaching, and what better way to celebrate a festive occasion—be it a full-on holiday party or cozy night in—than with a customizable crispbread bar adorned with season-perfect pairings? I love the flexibility of a build-your-own snack bar: Not only is it super easy to assemble for stress-free entertaining, but it also requires less prep time than your normal cheeseboard because the board doesn’t need to appear quite as abundant. Snack bars allow your guests to venture off on their own personal pairing adventures—choosing from a variety of cheeses, cured meats, pickled veggies, mustards, chutneys, and other antipasto.
These savory cheddar cheese waffles are much more versatile than their sweet counterparts, no matter whether you enjoy them for breakfast, lunch, or dinner. We personally love them paired with fried chicken or dipped in ranch dressing (or both at once, if we’re being honest), but truly, the possibilities are endless. The perfect waffle is […]
These savory cheddar cheese waffles are much more versatile than their sweet counterparts, no matter whether you enjoy them for breakfast, lunch, or dinner. We personally love them paired with fried chicken or dipped in ranch dressing (or both at once, if we’re being honest), but truly, the possibilities are endless.
The perfect waffle is light and airy in texture with delightfully crisp edges, and these savory waffles are most certainly that. In fact, addition of cheese in this recipe takes that crispness to a whole other level. (You know that ruffly layer of crispy cheese you get when your grilled cheese overflows? That same magic is in effect here.)
I recently had a hankering for waffles, but was (as usual) undecided as to just what kind I should make. My initial thoughts were to try a sourdough waffle using my somewhat neglected starter, but I couldn’t decide between Belgian or Liege waffles (the kind that use pearl sugar inside for a really unique texture). I even toyed with trying out an olive oil waffle that uses oil in place of melted butter.
Flummoxed, I posed the question to my facebook group, whose opinions I value greatly (seriously, awesome folks over there, you should join us!) I ended up adding a few other waffle options off the top of my head, including both Belgian and Liege, olive oil, as well as a savory cheese waffle (because why not?)
Well, the cheese waffle blew the other options out of the water. Which really surprised me, but hey, I’m all for giving the people what they want.
So we ate waffles for dinner for three nights in a row, perfecting this recipe. And perfect it most definitely is.
This baked mac and cheese recipe is easy to make and has the creamiest texture! It uses three different cheeses (cheddar, gruyere & parmesan) in the sauce for a delicious flavour and a breadcrumb topping for that crispy crust. Ingredients for mac &…
This baked mac and cheese recipe is easy to make and has the creamiest texture! It uses three different cheeses (cheddar, gruyere & parmesan) in the sauce for a delicious flavour and a breadcrumb topping for that crispy crust. Ingredients for mac & cheese Dry pasta – see below for more info but TLDR is …
The other day, for some reason, the subject about the “decline of French cuisine” which had been much-discussed and debated about subject a decade ago, came up. At the time, books were written about it, a Time magazine cover featured a sad mime bemoaning the end of French culture, newspapers wrote articles bemoaning faltering bistros and wondering ‘‘Who could save French cuisine?’, and French television…
The other day, for some reason, the subject about the “decline of French cuisine” which had been much-discussed and debated about subject a decade ago, came up. At the time, books were written about it, a Time magazine cover featured a sad mime bemoaning the end of French culture, newspapers wrote articles bemoaning faltering bistros and wondering ‘‘Who could save French cuisine?’, and French television reporters rifled through the garbage of esteemed bistros and restaurants to show empty packages of pre-prepared and frozen foods that likely had been served to customers. The future of French cuisine was a subject of international interest.
People asked me to chime in on it, too. It was a rather loaded subject because there were a lot of issues surrounding any “decline,” but it was also hard to define – “What is French cuisine?” Yes, it’s Duck confit, Hachis Parmentier, œufs mayonnaise, éclairs, and Paris-Brest, but the new generation of cooks began recasting the focus of food in France, putting the quality and diversity of the ingredients first, and supporting local producers while taking cues from the various regions and cultures in France (which has always been the foundation of French cooking), rather than sticking to a codified script.
So I was excited when Chanceux opened in my neighborhood recently. I’d met Thomas Lehoux a few years ago, and featured him in Drinking French because he decided to improve the reputation of French coffee (another hotly-contested issue) and opened Belleville Brûlerie, a small-scale coffee roasting company that he founded in Paris with his business partners.
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