Cheese is a versatile dairy product consumed in its natural form and also plays a key role in several local and world cuisines! Aromatic and delicious, cheese is an ingredient which changes any dish into a heavenly treat – you can club it with almost anything and enjoy its flavour! There are several types of cheese found across the world, each unique, having a different yet peculiar taste and a different use.

Consumed in its natural form or used in various styles of cooking, there’s broadly two kinds of cheese – Artisanal and Processed. While Artisanal Cheese, uses 100% pure cheese, providing a more intense taste and flavors (it’s also more pricey than the packaged, processed variety), Processed Cheese uses only a portion of pure cheese and is blended with milk, and the flavors are arrived at by preservatives and stabilizers.

Especially for our cheese-lovers, here’s an insight into the types of cheeses used in different forms of cooking:

Popular Baking Cheeses:

Cheddar: Sharp and pungent, works brilliantly with the bake.

Ricotta: Nutty yet neutral, this cheese works perfectly on a variety of pasta and poultry.

Parmesan: Fruity and nutty, the flaky puffs with the gritty texture and flavor orchestrate a symphony of euphoria

Low Moisture Mozzarella And Cheddar: A mix of the artisanal and processed cheese work in tandem with flatbreads. Cheddar provides the  browning and melting, while Mozzarella gives stretchability, which we so love.

Popular Dishes with these cheeses include Ham and Cheese Bake, Cheese Omelet, Chicken Lasagna, Grilled Cheese Sandwiches, Chicken and Parmesan Puffs and the all-time favorite snack – the Pizza, are popular examples when we bake with cheese.

 Cheeses For Grills And Tandoor:

When we think of cheese used in Indian Grills, we think Paneer- Achari Paneer, Tulsi Malai and the Reshmi Malai. The live coals of the Indian Grill (Tandoor) add a smoky flavor. If we go down the Asian route, the cottage cheese in roast chilli paste, the black sesame cottage cheese with ginger and scallions come to mind. For the Continental afficionado and those willing to experiment, try the Chicken and Halloumi Shawarma

 Cottage Cheese (Paneer): the safest bet in the Tandoor – firm in texture, salty yet flat, blends well with Indian and Asian spices.

Halloumi: A non-melting cheese, hence works on the grill.

On-Stove Cooking Cheeses:

Mozzarella and Parmesan: The Italian marriage – is a saltarello (Italian Dance) of flavors which works wonders used with fish.

Cream Cheese: Having a mild flavor, blends with the staid chicken and the mix of garlic powder, green onions and vermouth makes the dish a Bon Vivant

English Cheddar And Italian Parmesan: This deadly combination along with earthy parsley, delicate shallots and intense nutmeg, work together to create an outstanding quintessential shrimp dish!

Dishes could include Calamarata (Pasta) with Smoked Salmon and Capers, Cream Cheese Chicken, Cheesy Prawn Au Gratin

Cheesy Sauces:

Emmanthal and Gruyere: Added to white sauce, these give a Sauce Mornay, used to prepare the classic Fish Mornay, in steamed vegetables.

Pepper Jack Cheese: A close cousin of the Monterey Jack, this is added to the White Sauce flavored with Garlic, Chilli and cumin powder, tossed with chopped jalapenos.

Parmesan: Flip the Sauce Marinara in your pasta, for a mix of cream butter Parmesan and a hint of garlic – voila a creamy Sauce Alfredo!

Cheese As Appetizers:

Goats Cheese: Tart, intense, earthy and tangy, this adds a zing to the otherwise subtle flavors of the Tikkas, ideal for palettes allergic to spice.

Mozzarella: Crumb-fried, elongated cheese sticks served with Plum, Barbeque, Honey Mustard or the Classic Tomato Sauce.

Gruyere: and Emmanthal: As winter arrives, the Caquelon (Fondue Pot) beckons! The star ingredients being melted, incorporating White Wine and Kirsch, traditionally eaten with Crusty Bread.

 Popular dishes include Herbed Goat Cheese, Reshmi Malai Chicken Tikka, Mozzarella Sticks, Classic Fondue

 Cheese In Salads:

Cheese in its natural form works well with salads… from the classic watermelon feta, the Chicken Caesars Salad with Garlic Croutons, and yes, our very own ‘Topli Paneer’, Leek and Basil Salad with iceberg tomatoes and Balsamic Vinegar, all form refreshing afternoon health-treats with great taste!

The list of cheeses used is endless – Feta, Goat Cheese, Parmesan, Cheddar, Mozzarella… and so on.

Feta, being salty in taste and crumbly by nature, blends beautifully with Watermelon, and also with a three-melon and Port Wine dressing. Parmesan adds pizzaz and flavor to the otherwise lackluster chicken and the added crunch from the croutons and lettuce just gives the classic salad all the right textures.

The Classic Cheese Board:

The best cheeses to include would be a wide array and mix of:

• Aged: Aged Cheddar, Gruyere, Gouda
• Soft: Brie, Camembert, Goat
• Hard: Manchego, Reggiano, Edam
• Blue: Stilton, Roquefort, Gorgonzola

The adventurous can add a soft Sardinian Sheep Milk Cheese ‘Casa Marzu’ containing live insect larvae (Not for the those with a weak stomach!)

 Cheese, Wine And Food Pairings:

Here’s a quick ‘Wine-Cheese-Meat’ pairing reference for you:

The list is endless, the options galore. At the end of the day, it’s all about your personal preference – depending on your taste buds and your budget!