Cheese, my soul mate. I’ve actually NEVER met a piece of cheese I didn’t like. No wait, there is one-cottage cheese. Don’t get me wrong, I’m sure it is delicious once I could ever get past the texture factor. But you name it, any soft, semi-soft, hard, creamy, crumbly, smooth, medium, sharp, strong, tangy, mild, slightly sweet cheese you may have–I’m your girl. In fact, I confess. I eat cheese everyday. A good way to check off my daily dairy category. (At least that is what I tell myself.) I always have cheese in my fridge or freezer.
Yes, I did say freezer. I keep Parmesan and Asiago Romano cheese in the freezer. I pull it out and grate it right over a hot dish. No more expensive cheese going to waste. I also freeze my blue cheese and use it the same way. Being a soft cheese, it easily grates and crumbles. I also like using frozen blue cheese to top steaks and burgers. The chill lets it melt slower so no mess and no wasted cheese.
Bonus: If you like blue cheese stuffed olives in your martini, like I do, freeze them. It works just like an ice cube in your straight up martini and will be perfect for eating when you’re done drinking. (Go ahead and thank me now for this tip.)
If you’re a fellow cheese lover, invest in some wax paper. Wax paper is cheese’s BFF. It will last so much longer in the fridge hanging out with its’ best friend.
One benefit (who am I kidding, so many benefits) for having cheese in the house is this quick dressing recipe. It quickly uses up any little bits of leftover cheese or rather cheese that needs to be eaten quickly. With the summer heat fast approaching, I thought I would share this recipe. This Cheese Dressing, I made cheddar today, goes perfectly with a pasta salad. It is a lot lighter than a mayo based pasta salad, and one I feel better about bringing on a picnic. Not in the mood for a pasta salad? I absolutely LOVE this cheddar cheese dressing on avocados. Not a cheddar cheese lover? Use any cheese, that is the beauty of this go-to dressing recipe!
Ingredients
- 2 TBSP grated cheddar cheese, or preferred cheese
- 1/2 cup oil-olive, canola, or avocado
- 1 TBSP red or white wine vinegar
- 1 tsp Dijon mustard
- 1 tsp salt
- 1/4 tsp pepper
- 1/8 tsp garlic powder
Instructions
- Whisk mustard, vinegar, salt, garlic powder, and pepper until well blended.
- Continue to whisk, slowly adding oil.
- Keep whisking and add cheese.
- Chill before enjoying.
Put on Your TO COOK IS TO CREATE Thinking Cap: Think of all the wonderful cheese possibilities! It even makes a nice blue cheese vinaigrette. If you like a creamier texture, process the cheese before whisking it in. What else could you add? Lemon juice, hot sauce? Minced green onions make a nice addition and I love sage with cheddar cheese. Think about what kind of cheese you are using and what herbs pair well with it. For instance, goat cheese and dill or mozzarella and basil. Using mozzarella cheese? Try it with balsamic vinegar. Looking for more light dressings? Try my Beer or Champagne Vinaigrette.
FOOD FUN: Here’s a cheesy challenge for you-Read the following lines WITHOUT singing it to the popular Eurythmics tune. If you know the song, it’s hard not to do!!
“Sweet Dreams are made of Cheese, Who am I to Dis A Brie, I cheddar the World and the Feta Cheese Everybody’s looking for Stilton!
Really love this recipe! Quick and easy and oh so delicious on pasta dishes! In fact, it can compliment most anything. 💖😋