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Herbs and cheese are as timeless a pair as Beauty and the Beast. Herbs give cheese a flavor boost and the cheeses are a nice base to help the flavor of the herbs truly shine. Breakfast, lunch, or dinner all deserve a cheesey partner in crime, full of delicious herbs. These kinds of pairings can take any meal from average to gourmet in a few short moments.
If salt and pepper are an essential kitchen pairing, then so are cheese and herbs. Using fresh or dried herbs with a variety of different flavor profiles will give you a better idea of what you like with your favorite kind of cheese. There's nothing wrong with a little fresh basil, mozzarella, and tomato tossed in olive oil to top your favorite pasta, but there's also something to be said about accidentally eating an entire log of mozzarella with a dried basil sprinkled all over it while you watch your favorite film three times in a row. Fresh or dried, herbs are a delicious addition to your favorite cheese-based dishes.
If you are new to pairing herbs and cheeses, try to start mild and eat things that you are familiar with. If you've never tried tarragon before, don't immediately dump a teaspoon of it on your favorite cheese and expect to enjoy it. This is a category of food that you can really take your time with in experimenting and learn to enjoy new pairs. Who knows, maybe you will make cheese and herbs your go-to snack. The best way to decide what herbs go with what food is to determine how strongly the herb is flavored. Something springy and refreshing like lemongrass would be much better suited to a light ricotta cheese than a hard, strongly flavored cheese like pecorino. Below we have listed some common pairings to get you started. This list will also hopefully help to inspire you to try new combinations yourself!
American cheese tastes wonderful with dill, thyme, basil, or oregano. It is a more neutral cheese, but it can be made more light or more robust depending on the herbs used to flavor it.
Bleu cheese finds its perfect pair with acidic herbs like chervil or sorrel. These herbs don't detract from the flavor of the cheese; rather, they are strong enough to stand up against the strong flavor of the cheese.
Yum...this is the ultimate comfort food. I used non-fat milk with a little fat-free half-and-half and Havarti cheese. So tasty and a little bit more grown up than usual!
This was a nice change from regular mac&cheese. I used Havarti, Cheddar and Parmesan. I got the remark from my two "mac&cheese experts" that I should add butter to bread crumbs next time to get them crunchy and that I should add a lot more parmesan. I will try that :)
I used 2% milk and low fat sour cream for this dish. That may have contributed to the slight blandness. Overall, it was pretty good and simple to make. I ended up sauteeing some onions instead of using onion powder. The bread crumbs didn't do too much for the dish. I think it needed more. I also threw in some cauliflower to make it a bit healthier. I would definitely make it again and just increase a few of the ingredients.
This mac and cheese came out great! I used muenster and sharp cheddar. I also used crushed whole wheat Ritz crackers with some italian seasoning instead of the bread crumbs. I used soy milk instead of regular (cause we don't keep milk in the house). Everthing else I followed exactly. I will be making this again. Thanks for posting!
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