7 Easy-Peasy-Cheesy Recipes For The Ultimate Cheese Lovers
National Cheese Day is a little-known day which falls on 4 June. It celebrates mankind’s love for this dairy delight. From fancy gourmet cheeses to the humble grilled cheese sandwich, cheese has been a staple in all kinds of food enjoyed by everyone. And did you also know that cheese was accidentally created over 4,000 years ago?
In celebration of this special day, here are 15 recipes which are both delicious and bursting with cheese. Warning! Don’t read with an empty stomach.
1. Cheese Wantons with Honey Mustard Dipping Sauce
Let’s add cheese poppers to the 101 things you can make with wanton skins. In fact, this ingredient is so versatile that it can be steamed, boiled, fried or baked! For this recipe, we will be going with fried wantons, but feel free to experiment with other cooking methods.
1 package wanton wrappers
1 block of cheese of your choice (we recommend Monterey Jack Cheese or Mozzarella!)
Vegetable oil for frying
Honey Mustard Dip:
1/2 cup mayonnaise
1½ tbsp Dijon mustard
3 tbsp honey
½ tbsp lemon juice
The Loose Moose Grub & Pub
Honey Mustard Dip:
Vigorously whisk all ingredients together in a medium-sized bowl until combined.
Cover and chill for at least a few hours, or overnight.
Start with one wanton wrapper. Brush it with water with your fingers, and then place another wrapper directly on top of it. Press to stick them together.
Slice cheese into small cubes. Pack the wanton wrapper with the cheese, leaving enough space for closing. Dip you finger in water and brush the outer edges with water.
Bring the opposite ends together and pinch tightly. Repeat on the other two ends to form a sealed wanton. Make sure there are no holes or your cheese will flow out!
Heat the oil in a medium-sized pan on medium high heat, and fry the wantons for about 3 – 5 minutes until golden brown. Drain excess oil and serve with cold honey mustard dip.
2. Smoky Three-Cheese Fondue
It is hard to decide upon the one cheese that rules them all. After all, it comes down to individual palates. So why not eat something with 3 cheeses in it? Make your own fondue for an atas high-tea experience with your family right at home.
350g smoked gouda cheese (cubed)
225g gruyere cheese (cubed)
120g swiss cheese (cubed)
2 tbsp corn starch
½ tsp cayenne pepper
1 clove garlic
1½ dry white wine
1 tbsp brandy
1 tbsp truffle oil
Cooked steak cubes and assorted vegetables for serving
Add cubed cheeses to a bowl and toss with corn starch and cayenne.
Rub the inside of a fondue or cast iron pot with garlic, then discard the garlic. Pour the wine, brandy and truffle oil into the pot and place over medium-low heat. When the liquid starts to bubble, start adding the cheese mixture by the handful while stirring, until melted.
Season with nutmeg and pepper. Keep over low heat until ready to serve.
3. Flaky Garlic Cheese Bombs
Cheese and garlic always works, and so do these cheesy bombs to take your afternoon woes away! Encased in puff pastry, this dish is so buttery and cheesy it makes your mouth water just thinking about it.
1 packet puff pastry
150g cheddar cheese (cubed)
3 tbsp salted butter
1 clove garlic (crushed)
⅓ cup parmesan cheese
2 tsp dried parsley
Preheat oven to 190°C.
Roll out puff pastry and cut them to the size you want. Place cheese cube in the middle of each puff pastry and wrap the dough around and ensure all gaps are sealed.
Place butter and garlic in a small bowl and melt in the microwave oven for about 12 seconds. In a separate bowl, combine parsley and parmesan cheese.
Dip each rolled puff into the butter mixture and then in the parsley-parmesan mixture. Place on parchment-lined pan.
Bake for about 10 – 12 minutes until nicely browned, and serve warm.
4. Cheesy Hashbrown Casserole
If you are sick of eating the same old mac ‘n’ cheese, here’s something a little different. This casserole is a simple-to-make dish which can be whipped up in under an hour. Perfect for breakfast or brunch!
5 hashbrowns (defrosted and dried with paper towels)
2 stalks spring onion (chopped finely)
1 mozzarella ball, about 125g
2 tbsp hard cheese (shredded)
1 rosemary stalk or dried rosemary spices
3 large mushrooms of your choice
⅓ cup vegetable or meat stock
1 tbsp butter for greasing
Parsley for garnishing
Preheat oven to 180°C.
Break up the hashbrowns lightly and salt, then mix with spring onion and rosemary. Grease casserole pot with butter and fill them with half of the potato mixture.
Slice mushrooms and place them on top of the potato mixture.
Add stock to the pot.
Shred mozzarella ball and mix with the hard cheese. Add half of the cheese mixture to the top of the potato mixture.
Place the rest of the potato and cheese mixtures in.
Cover the casserole pot with the lid or foil and place in oven, baking for about 30 minutes. Top with chopped parsley and serve.
5. White Pizza Pull-Apart Bread
White pizza is actually a pizza loaded with cheese, and more cheese. Instead of baking a pizza from scratch, this recipe is actually a hack to make your life easier – while testing your mathematical skills.
1 loaf sourdough or Italian bread
5 tbsp unsalted butter
4 garlic cloves (minced)
1 tbsp dried thyme leaves
1 tbsp parmigiano reggiano (grated)
⅓ cup sun-dried tomatoes (chopped)
125g fontina cheese (freshly grated)
125g mozzarella cheese (freshly grated)
60g provolone cheese (freshly grated)
Fresh basil leaves for garnishing
Preheat oven to 210°C. Line a baking pan with parchment paper.
Slice a grid pattern into the bread loaf, leaving about an inch uncut at the bottom.
Loosely tent the bread with foil and place in the oven for 10 minutes.
Melt the butter in the microwave. Immediately add garlic cloves, while stirring. Add in the parmigiano reggiano and thyme spices, and continue stirring.
Gently pry the bread apart and drizzle the fragrant butter into the crevices of the bread. Once done, add chopped tomatoes into the crevices.
Mix all the freshly grated cheeses, then stuff the cheese as well.
Place bread on the baking pan and bake for about 15 – 20 minutes, or until the cheese is golden and bubbly. Remove the bread and sprinkle some parmigiano reggiano and fresh basil leaves on top, and serve immediately.
6. Korean Grilled Cheese Sandwich
According to Los Angeles Times, this is the best Korean grilled cheese sandwich ever. The secret lies in its Korean corn cheese, which is a delicious concoction of corn topped with melted mozzarella cheese. You may have seen this cheese mixture when eating in Korean grilled meat restaurants.
And here’s how we make this smoky goddess.
1 tbsp unsalted butter
½ cup yellow onion (minced)
1½ cup corn kernels (about 3 to 4 ears of corn)
Granulated sugar (optional, if your corn is not sweet enough)
Heat the butter in a large cast-iron or nonstick skillet over medium-high heat. Add onion and cook until soft and brown at the edges, about 2 – 3 minutes. Add corn and sugar (if using) and cook, stirring occasionally until crisp-tender, about 3 minutes. Scrape the corn into a bowl and let cool for 10 minutes. Then stir in mayonnaise, mozzarella, fontina and parsley, and season with salt and pepper.
Brush a thin layer of mayonnaise on each slice of bread, then turn the slices over. Divide the corn mixture among 4 slices of bread, then sandwich them with the other 4 slices of bread (mayonnaise side facing outwards).
Heat the cleaned skillet over medium heat. Add 2 sandwiches to the skillet and cook for about 4 – 5 minutes each side, making sure the bread does not char. Transfer cooked sandwich to a cutting board and repeat with the other sandwiches.
Cut the sandwiches into half and serve. Be careful of the molten cheese!
7. Cheese-Coriander-Garlic Pull-Apart Bread
Coriander seems to go extremely well with garlic and cheese for some reason. This Cheese-Coriander-Garlic Bread is a mouthful and perhaps that’s why they cannot fit into café menus so you don’t see this outside. But now you can make it yourself!
1½ cup all-purpose flour
½ cup lukewarm water
½ tbsp instant yeast
1 tbsp caster sugar
½ tsp salt
1½ tbsp vegetable oil
½ cup hard cheese of your choice (grated)
Garlic Coriander Spread:
½ cup butter
1 bunch of coriander (finely chopped)
4 cloves garlic (grated)
Proofing The Yeast:
Take half a cup of water. Add one quarter of sugar and sprinkle on the yeast, then mix into water. Place mixture in the oven or dark corner for about 10 minutes. The yeast will bloom and bubble up rapidly. Set aside.
Garlic Coriander Spread:
Beat the butter, coriander and garlic together. Set aside.
In a bowl, add flour salt and sugar and mix well. Slowly pour in the yeast water to the flour and mix to combine.
Add oil in parts until the dough becomes a smooth, non-sticky ball of dough. Knead for about 5 minutes. Apply pressure to the dough and the dough should bounce back.
Place dough in bowl and cover for about 45 – 50 minutes for the first rise.
Once risen, remove dough from bowl and punch the air out of the dough and roll it out on a clean surface.
Spread the butter evenly and sprinkle grated cheese on top.
Roll the flat dough up into a spiral, and cut about 8 – 9 rolls out of this.
Arrange the cut dough on a greased baking pan. Cover again and let the dough rest for about 20 minutes. Preheat oven to 200°C in the meantime.
Once dough has risen, set the temperature of the oven to 180°C and bake the rolls for about 20 – 25 minutes or until the top of the rolls are nicely browned. Serve once cooled.
And there you have it! Are you ready for a cheesy good time? Just remember not to get too cheesy and start chirping cheese puns, like this one: