What Types of Cheese Should Not Be Used for Cooking?
When it comes to adding flavor and texture to your culinary creations, the choice of cheese plays a crucial role. However, not all types of cheese are suitable for cooking. Understanding which cheeses are best and which to avoid can help you enhance your dishes effectively.
The Downside of Soft or Cream Cheeses in Cooking
Generally, soft or cream cheeses are not always the most suitable options for cooking. One primary reason is that when heated, they tend to become stringy or break down, which can negatively impact the texture of your dish. For example, brie or camembert, though delicious on a sandwich or with crackers, may not perform well in sauces or as a cooking ingredient.
The Benefits of Hard Cheeses in the Kitchen
Hard cheeses, such as cheddar, Comté, and Parmigiano-Reggiano, are much better suited for cooking purposes. These cheeses can be grated or sliced and used in a variety of dishes. Cheddar and Comté are versatile and can be added to sauces, baked into casseroles, or used as a melted topping. Parmigiano-Reggiano, also known as simply Parmesan, is the hardest cheese and offers exceptional versatility in the kitchen.
Grating Parmesan: This cheese can be grated as a flavorful topping to pasta or risotto. Interestingly, if you end up with a tiny, hardened lump of Parmesan, do not discard it. Chop it up and add it to a stew or stock to infuse it with rich, umami flavor. I have even enjoyed Parmesan sandwiches, which are an indulgent treat.
An Exception to the Rule: Roquefort Cheese
Roquefort stands out as a magnificent cheese for cooking. A cheese with a unique flavor profile, Roquefort can be used in a variety of dishes, from sauces for steak to creamy salad dressings. It elevates dishes to new heights. My personal recommendation is to opt for the original protected variety from France, as the imitation sold in US supermarkets is often disappointing.
I select several types of cheese for different occasions. Parmigiano-Reggiano for grating on pasta, a creamy French blue cheese for added depth in sauces, a solid and mature cheddar for hearty sandwiches, and brie for pairing with crackers or enjoying as a cheese board.
Avoiding Inferior Cheese Options
Processed cheese and certain grated Parmesan options should be avoided when you want to cook with cheese. Processed cheese, often labeled as ‘spreadable cheese’ or ‘cheese product,’ is not always a high-quality option and can impart an undesirable flavor to your dishes. Can you imagine a dish ruined by an unnatural flavor profile?
Grated Parmesan in a Can: Similarly, store-bought grated Parmesan can be a step down in quality. Instead, opt for fresh, grated Parmesan or regrown Parmesan from whole blocks. It is worth the extra effort for a better outcome.
Processed cheese and its inferior cousins should be seen as a last resort rather than a staple in your cheese cabinet. Choose quality ingredients for the best results in your cooking.