Cooking casseroles … with cheese


Well, we’ve officially moved into the cooler months of the year, the time when temperatures dwindle, and heartier dishes start to become our favoured meals. And for hearty, homecooked meals you can’t beat a good casserole. While there’s an enormous variety of casseroles to make, we do have a soft spot for a cheesy casserole. But what type of cheese should you use in a casserole? Let’s dig in and find out.

Cheese can add a lot to a casserole both in terms of flavour and texture. If you want a complex flavour, firm aged cheeses like Pecorino, mature Cheddar, Gouda, Parmigiano Reggiano, or Comté are the best choice. You can add salty spiciness to your casserole with Pecorino or Parmesan. Blue or triple cream cheeses will bring richness and decadence, while chevre will lift and lighten. Want a luscious gooey cheesy topping on your casserole? Choose cheeses that are good for melting like Mozzarella, Raclette, Gruyere, Comté, or Tallegio.

Another consideration when cooking with cheese is how you add it to the dish. Do you always have to grate it or can you just toss pieces of cheese in? Hard cheese is best grated, while softer cheese can be roughly chopped and added to a casserole. Soft cheeses will mix easily when folded into a casserole, just make sure you remove the rind as it won’t melt.

Now there’s just one thing left to do; get creative and cook up a delicious cheesy casserole!

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