Oh, the Wheys you can Curd!
Or...."HOW TO USE EVERY CHEESE"
by Cheesemonger Carolyn
Happy holidays, cheese lovers! Cheesemonger Carolyn here again, this time with a run-down of all the ways I use our TCP lineup at home for easy weeknight recipes, elevated lunches, and tasty snack pairings. If you’re finding yourself on the receiving end of a festive fromage gift and are wondering what to do with the unexpected abundance, I’ve got tons of ideas for you. Let’s hit the kitchen!
WEEKNIGHT WARRIORS
If there were a “2025 Cooking With Cheese Wrapped,” here’s what would be on mine — three no-frills recipe formulas that are always in my rotation, with a plethora of cheese options for each…
1. CHEESY TOMATO EGGS
Cheeses to try: Great Grand 8 year Cheddar, Marieke Aged Gouda - Mustardseed or Plain, LaClare aged Goat milk Cheddar, Dutch Girl aged Goat Gouda, Fourmage Gouda, Aged Parmesan, Goat milk Feta, Maasdam Aged Swiss, Nut Sweet Aged Swiss
You’ll also need: eggs, a few tomatoes (any kind), butter, salt, pepper, herbs (optional), toast to serve
Instructions: In a medium mixing bowl, crack two eggs per person and grate/crumble in a generous amount of your cheese of choice. Whisk with a fork to lightly beat the eggs and season with salt and pepper. Cut your tomatoes down to size — quarter baby tomatoes, cut larger tomatoes into a medium dice, whatever suits you — you want a small handful per person. In a wide nonstick skillet over medium-low heat, melt a small knob of butter (about a 1/2 tbsp per person) and cook the tomatoes, seasoning with salt and pepper and sautéing until they are soft and almost melted into the butter. Add in your egg-cheese mix and scramble to your desired doneness. Top with any leftover herbs or scallions you’ve got in the fridge and eat with buttered toast.
Notes: Yes this is technically breakfast food but I often make it for dinner. Bump it up to 3 eggs per person and try adding a splash of soy sauce to the egg-cheese mix for extra umami!
2. BASIC BURRITO BOWL
Cheeses to try: Applewood Smoked Cheddar, Applewood Smoked Gouda, Great Grand 8 year Cheddar, Kickaas Applewood Smoked Habanero Jack, Kickaas Chipotle Espresso Cheddar
You’ll also need: rice, black beans (one can per two people), a few cloves garlic, olive oil, a sweet potato (one medium size per two people), salt, cumin, turmeric, cayenne, additional toppings (avocado, sour cream, hot sauce, cilantro) as desired
Instructions: For the sweet potato — cut into medium dice and season with olive oil, salt, and spices. Roast on a sheet pan in a 400 degree oven until tender, about 30 minutes. For the rice — cook about a half cup dried per person in your usual fashion (stovetop/rice cooker/etc.) For the beans — slice a clove or two of garlic and sauté in a bit of oil in a medium saucepan until fragrant. Add the whole can(s) of beans, liquid and all, and season with a dash of soy sauce and spices. Simmer till liquid is nearly all reduced and beans are flavorful and tender. Build your bowl with rice, beans, and sweet potato, then top with a healthy amount of grated/crumbled cheese of your choice and any other desired additions!
Notes: This is a great recipe for using up any additional veg languishing in your fridge — you can add broccoli, Brussels sprouts, bell peppers, even kale or other hearty greens. Just chop, oil and season in the same manner as the sweet potatoes and then add them to the sheet pan depending on cook time — other root or cruciferous veg for the full 30-40 minutes, peppers for halfway through, hearty greens for the last ten or so!
3. SPICY LEMON BROCCOLI PASTA
Cheeses to try: Aged Parmesan, Donatello - aged sheep’s milk cheese, Fourmage Gouda, LaClare aged Goat milk Cheddar, Top Hat
You’ll also need: one box of short pasta (rigatoni, farfalle, rotini etc), a small crown of broccoli, a lemon, salt, pepper, red pepper flakes, two cloves garlic, chile crisp/oil (optional)
Instructions: Prep the broccoli, cutting the crown into small florets and the stem into small dice — match them to about the size of your pasta noodle. Peel a couple strips of zest from the lemon and cut into thin slices, then slice the garlic cloves and add both to a large nonstick skillet with a drizzle of olive oil, a pinch of salt, and a couple shakes of red pepper flakes — the more you add, the spicier your pasta. Sauté until fragrant, about one or two minutes. Stir in the broccoli stems, seasoning with salt and pepper, and sauté a few minutes to give them a head start, then add the florets and season again. Cook broccoli mixture until stems are tender and florets are deep green and perhaps slightly charred, seven or eight minutes total. Meanwhile, cook pasta in a large pot of salted water until al dente. Set aside a cup or so of pasta water before draining, then stir cooked pasta into finished broccoli mixture. Grate or crumble a generous amount of cheese into the pan, adding a few splashes of pasta water as you stir to bring everything together. Serve topped with a squeeze of lemon juice, more grated cheese, and additional chili crisp or red pepper flakes as desired!
Notes: You can also make this with cauliflower, or dark leafy greens like kale or swiss chard!
LET’S PLAY DRESSUP
Cheese is a great way to elevate a simple salad, bowl of leftover soup, or quick lunchtime sandwich. Here are my recommendations for what goes with what…
To shave or crumble on salads: ‘Bella-gian’ Red, ‘Strawberry Rhu-Bella’, Aged Parmesan, Donatello - aged sheep’s milk cheese, Goat milk Feta, House Aged Buttermilk Blue, Mindoro Bleu, Honeybee Gouda
To shave or crumble into soups (brothy): Aged Parmesan, Donatello - aged sheep’s milk cheese, Goat milk Feta, Fourmage Gouda, Top Hat
To shave or crumble into soups (tomato/bean based): Applewood Smoked Cheddar, Smoked Habanero Jack, Marieke Aged Gouda — Plain, Applewood Smoked Gouda, Top Hat
To slice up for sandwiches: Marieke Cranberry Gouda, Kickaas Jack with Fresh Basil, Kickaas Jack n Dill, Creamy Amish Swiss, Applewood Smoked Gouda, Extra Aged Caraway Havarti, Smoked Swiss, Maasdam Aged Swiss
SNACK MAXXING
For when you aren’t looking for a full-blown meal, here are my picks for cheeses to pair with whatever other goodies you might find under the tree or in your pantry…
To eat with apples or pears: Applewood Smoked Cheddar, Cheddar aged 12 years, Dutch Girl aged Goat Gouda, Great Grand 8 Year Cheddar, Maasdam Aged Swiss, Marieke Aged Gouda — Plain or Mustardseed, Top Hat, Honeybee Gouda
To eat with salami/charcuterie meats: Applewood Smoked Gouda, Dutch Girl aged Goat Gouda, Extra Aged Caraway Havarti, Fourmage Gouda, Kickass Jack N Dill, Marieke Aged Gouda — Plain or Nettles, Marieke Cranberry Gouda, Nut Sweet Aged Swiss, Pleasant Ridge Reserve, Top Hat
To eat with chocolate: Bleu Triple Creme Brie, Donatello - aged sheep’s milk cheese, Dutch Girl aged Goat Gouda, Great Grand 8 Year Cheddar, House Aged Buttermilk Blue, Marieke Aged Gouda — Plain, Top Hat
To eat with olives or pickles: Great Grand 8 Year Cheddar, Fourmage Gouda, Extra Aged Caraway Havarti, Kickaas Jack with Dill, Smoked Gorgonzola, Marieke Aged Gouda — Plain or Nettles, Applewood Smoked Cheddar
To pair with mustards or other savory spreads: Great Grand 8 Year Cheddar, Marieke Aged Gouda — Plain or Nettles, Fourmage Gouda, Pleasant Ridge Reserve, LaClare aged Goat milk Cheddar
To pair with jams or other sweet spreads: Dutch Girl aged Goat Gouda, Bleu Triple Creme Brie, Donatello - aged sheep’s milk cheese, Marieke Aged Gouda — Plain or Mustardseed, LaClare aged Goat milk Cheddar, Great Grand 8 Year Cheddar
To pair with red wines: Pleasant Ridge Reserve, House Aged Buttermilk Blue, Great Grand 8 Year Cheddar, Cheddar Aged 12 Years, Top Hat, Donatello - aged sheep’s milk cheese, Marieke Aged Gouda — Plain or Mustardseed
To pair with white wines: Apricot Triple Creme, Bleu Triple Creme Brie, Donatello - aged sheep’s milk cheese, Fourmage Gouda, Marieke Aged Gouda — Plain or Nettles, Marieke Cranberry Gouda, Smoked Gorgonzola, Maasdam Aged Swiss