Cheddar cheese is a staple in many fridges. We naturally add it to our favourite meals, such as pasta, burgers, toast and in sandwiches, but it’s time to be a little more adventurous when it comes to Cheddar.
Cheddar is so much more versatile than people might realise, and this smooth, creamy and sometimes sharp cheese is the perfect addition to many dishes… including sweet ones.
Here are five ways you can use cheese that you might not have thought of.
While many of us think as biscuits as a sweet treat to be enjoyed with a nice cuppa, the savoury versions are just as tasty – although probably not as dunkable as their chocolatey counterparts!
This easy-peasy four ingredient recipe is a great way to try these delicious little savoury bites first hand.
120g Plain Flour
120g Mature Cheddar Cheese
1/2 tsp Mustard Powder
- Pre-heat the oven to 170°C/Fan 150°C/Gas Mark 5.
- Mix all the ingredients together in a mixing bowl using your hands until a dough is formed.
- Roll out the dough to a thickness of 5mm. Then use a cutter to cut out the biscuits.
- Place the biscuits onto a floured baking tray and bake in the oven for 10-15 minutes or until golden and crispy.
The smell of bread filling your home when you’ve just baked a nice loaf is one of the best smells about, it’s undeniable, however while some of us add extra ingredients to our bread, a lot of loafs are left plain. Next time you make a loaf, add in 250g-300g of cheese (depending on your loaf size) to give it a sharp kick of cheese.
It’s completely normal to have cheese on toast, cheesy garlic bread or cheese rolls, but if you’re a cheese lover you can’t get enough of cheese, so baking it into the bread itself is a must!
There are loads of recipes online for traditional Irish soda bread, as well as some for cheesy soda bread. It’s ideal for anyone who wants that extra bit of flavour when they bite into a still slightly warm slice slathered in butter.
You’ve probably heard of chilli and chocolate but have you heard of cheese and chocolate? It might sound unusual but the mild and creamy taste of Cheddar paired with the sweetness of chocolate is a dream, and when you combine that with fudge to make a cheese and chocolate fudge bite… well it’s a treat for the taste buds.
Don’t believe us? Try it out and let us know what you think on our Facebook page!
- Line a 9-inch square pan with large piece of foil or plastic wrap; set aside.
- Let the cheese and butter stand outside of refrigerator until they are room temperature. Grate cheese.
- Combinein a large mixing bowl cheese, butter and vanilla; beat with electric mixer until fluffy. Add milk powder and beat until smooth. Alternatively, combine all in food processor and process until smooth.
- Add cocoa powder and 4 cups of confectioner’s sugar; beat or pulse to combine. Gradually beat or pulse in enough of remaining sugar until mixture is very stiff.
- Spreadfudge evenly in prepared pan. Cover top with plastic wrap and refrigerate for several hours or until firm.
- Removefrom refrigerator shortly before serving. Lift fudge out of pan and cut into small squares.
The traditional cheese sauce is used in lasagne, mac and cheese, and cauliflower cheese, however a great way to indulge in cheese is to turn it into a dipping sauce. Many dip tortillas in cheese sauce but there are so many other options.
Having chips? Whip up a homemade cheesy sauce to dip them into.
Chicken nuggets? Add a little extra something to them but smothering them in Cheddar sauce.
Baked potato for lunch? Forgo the usual grated cheese and add a cheese sauces with crispy bacon bits for that extra crunch.
It’s a bit different to your usual flavours but if you want a sweet and salty dessert then homemade cheese ice cream is for you. Bursting with cheese to make it full of flavour, you will find that your Cheddar cheese ice cream is just as creamy and smooth as the ‘normal’ alternatives.
You’ll need an ice cream maker for this recipe (unless you know how to make it without that this) and a blender.
- In a heavy-bottomed saucepan, whisk together egg yolks and sugar until well combined. Whisk in cream and milk until yolk mixture is fully incorporated.
- Place pot over medium-low heat and cook, whisking frequently, until a custard forms on a spoon and a finger swiped across the back leaves a clean line, or until custard temperature reaches 170°F.
- Remove from heat and add cheddar. Let sit 1 minute, then whisk to combine. Carefully transfer custard to a stand-alone blender and blend until completely smooth, about 30 seconds. Add salt to taste, starting with a small pinch (seasoning will depend on saltiness of cheese).
- Pour custard through a fine mesh strainer into an airtight container and chill in an ice bath or refrigerator until temperature drops to 40°F, about 2 hours for ice bath, up to overnight for refrigerator. As base chills, it might separate slightly or form a skin. If so, wait until it's completely chilled, then blend until smooth.
- Churn ice cream according to manufacturer's instructions on your ice cream maker. Transfer to an airtight container and harden in freezer for at least 4 hours before serving.