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Dare to take cheese beyond cheesecake

Cheese It is undoubtedly, my favorite food.

Often, though, it is supposed to be delicious food. Yes, there cheesecake or Ice cheese creamBut behind these classics, cheese is usually deported to delicious compositions.

But who says that the gravity and diversity of cheese should be contained? Why don’t we see more cheese in sweets? Or even drinks?

Salinity We just started exploring how.

We should notice, of course, that cheese dishes instead of candy are definitely everywhere Complete with sweet additions such as Goiabadaand MustardaJam, Jam And more But do they really depend as dessert?

There is a HD date of acute cheddar in sweets (such as apple pie) or the above sweets made of cheese such as ricotta or goats or Maccarbon. Cheese is clearly like mozzarella or Vita often seen in the candy menu.

But why not?

Chefs who explore desserts centered around cheese

The last time I visited Washington, DC, I ate in Lotis and tried the honey -honey -honey -honey code with comet and honey. It was amazing: complicated, but with a sharp salty note of cheese that is cheese in essence and cannot be repeated with any other component. When I spoke to Coss in 2023, she told me that “The Honeycomb Semifredo is a reconsideration of a traditional French cheese plate with honey and cheese.

I also got a dessert focusing on Porata at a wonderful Korean restaurant in Manhattan called Atoboy who firmly firmly in my “favorite sweets” for years to come. like Previously written“It was, and he remained one of the best desserts that you tasted ever. Cold granita, walnut crisis, smooth cheese, fatty customers, different temperatures, the way the granite melted on your tongue; it was really another thing.”

I recently contacted Chef Junghyun Park to ask about the dish. “The idea”, explained, “The use of hidden spices for Sujeonggwa – a traditional Korean candy drink made of cinnamon and ginger – as a base, balances it with a flavor and texture of cheese. Burrata brings a neutral creamy image that cools the dark properties.”

Park added: “We also found that it is interesting to integrate cheese into Korean desserts, because something we have often started to see in Korea. I felt as if it was a fun but thoughtful way to fill the traditional and contemporary elements,” Park added.

At Leu Leu, New California Restaurant from “Top Chef” Alum Claudette Zepeda, you read a candy menu like a dream. One of the prominent coastal letters, titled No Mamey’s, is characterized by the Fox Little – made with brioche rooted cream, parmesan potatoes, and the spiral of Mascarbon. The top of the zepeda with Mamey Curd, the brown butter cake, and the Pinole collapsing. They are ice cream based on fainting.

Making sweets centered around cheese at home

Of course, you do not need to reserve a restaurant to start trying sweets cheese.

In the wonderful cooking book “Bodega Bakes”, the author of the former Maydan Pastry Chef Paola Velez is explored this delicate idea. I told me by email: “A very multi -use cheese.” “I have put a cheddar in chocolate mousse before, Parmesan in the strawberry tart, and other deportations when I like to call him delicious sweet jokes.”

When creating her amazing passion and Goava Mascarbon continues, Velez has used cheese to “fight” the common ships of heavy fruit sweets: “Claying sweetness and lip wisdom”. It is also a flexibility lover: “If you do not have a generous cheese or do not like the flavor of cream cheese [in baking]Just use mozzarella. “

The cookie recipe is one in “Bodega Bakes” calling for Questo Dominicano or Halloumi. Inspiration? Dominican classic association of guava and cheese with delicious crackers, or Gilatas. “What is the cookie?” He said: “If it is not a sweet crack?”

What do cheese do well?

Practically all of them. Parmigiano Reggiano offers a loud and rich bite and salinity. Berri dissolves, with smooth consistency and butter smoothly in candy applications. The salt cheese, such as Vita, adds a bright sharpness that plays beautifully with sweet soft ingredients such as wine pear or intoxicating peaches. Manchego is the personal favorite that illuminates the contexts of candy, and the same applies to the elderly guda or even fontina.

I will never forget the stumbling of Gruyère in a grocery store – yes, really. You are Gobsmacked. What an incredible mix! The list goes on.

In the last season of Top chefChef Cesar Morello mixes white chocolate with Blau cheese. The result was polarized, but exactly this type of creative jump that could result in unforgettable prominent sweets.

Now it’s your turn

Sweets cheese forward are not intended for restaurants. Why do you not make one at the end of this week? Try to allow the cheese to take the starring role next summer – you will be talking about the party.

Cheese is great in every shape. Do not go down to a cheese dish or spray from salad. Let it shine.

For a very long time, I played cheese as a second in the world of candy. Perhaps now, it’s time to leave it.

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