'cheese' on Serious Eats

How to Make the Ultimate Poutine

A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober. More

The Ultimate Poutine

A perfect poutine is a trifecta of the best of its three ingredients—fries with a crisp exterior and soft interior, fresh and soft squeaky cheese curds, and a beefy brown gravy that's just flavorful enough without overwhelming the fries or curds. Getting each piece of the puzzle together for an ultimate version like this takes some time, but once complete, the reward is so good you'll go gaga even if you're totally sober. More

Philly Cheesesteak, Meet Dumpling: Introducing the Cheesesteak Pierogi

As someone who has spent my whole life in the greater Philadelphia area, I'm most content when there's a big, greasy Philly cheesesteak sandwich full of thinly shaved steak, sweet onions, and melted cheese in front of me. I love cheesesteaks so much that I'm often coming up with new variations on the concept. Today, I want to introduce you to the Philly cheesesteak pierogi. More

The Art of Tarte Flambée: Alsatian Pizza With Fromage Blanc, Bacon, and Onions

It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as Franco-Germanic in flavor as can be. Here we look at two ways to make it: the classic way on bread or pizza dough rolled very thinly, and the bar-style pizza way, on a flour tortilla cooked in a cast iron skillet. Both are so good we can't decide which way we like best. More

Bar-Style Tarte Flambée (Alsatian Pizza With Fresh Cheese, Onions, and Bacon)

It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as Franco-Germanic in flavor as can be. This method delivers a bar-style tart, cooked on a flour tortilla in a cast iron skillet, then browned under the broiler. It has a thin, cracker-like crust that is irresistible. More

Classic Tarte Flambée (Alsatian Pizza With Fresh Cheese, Onions, and Bacon)

It looks like a pizza, it cooks like a pizza, but don't make the mistake of actually thinking it's a pizza. Tarte flambée, the Alsatian flatbread topped with fromage blanc (a fresh, tart, spreadable cheese), thinly sliced raw onions and bacon, is as Franco-Germanic in flavor as can be. This method delivers a classic tart, made on pizza dough rolled very thinly and cooked on a blazing hot Baking Steel or pizza stone right under the broiler. More

Your Beer and Cheese Pairing Cheat Sheet

"If I were to say, 'Fill in the blank: Cheese and ______', most people would say 'crackers' right away. Well, beer is made from the same ingredients as crackers (plus a few extras), so to me it just makes sense to put them together," says Jesse Vallins. But of course, when it comes to beer and cheese, some matches turn out tastier than others. We asked beer pros for their general tips and a few must-try pairings. More

2 Vegan Cheeses That Anyone Can Love

There's a dearth of good vegan cheese alternatives out there. Some are downright abysmal with tofu-like flavor or watery, grainy interiors. Others come closer to the mark. But even the very best melting-style cheeses are a far cry from the real deal. The good news is that there are two cheese-style products I've found that are not just good-for-vegan food, but are good enough that anyone should be happy eating them. More

The Secrets of Aging Cheese: A Tour of Murray's Cheese Caves

Most of our favorite cheeses have one thing in the common: They tend to have some age. While some cheeses are best eaten the day they're made, others take time. And mold. And the right temperature and humidity. And a bat cave to linger in until they're ready to emerge fully formed. Here's what happens in those caves when the humans aren't watching. More

Don't Let Cheese Scraps Languish: Turn Them Into an Easy and Elegant Cheese Quiche

I have the bad habit of letting little uneaten nubbins of cheese languish in my fridge until they're so stale there's nothing left to do but throw them out. This cheese pie (really, it's a quiche, if you want to be a stickler about accuracy) is the solution, transforming those once doomed leftover bits and giving them new life as pockets of beautiful melted cheese set in a custard base. More

Easy Mixed Cheese Quiche

I have the bad habit of letting little uneaten nubbins of cheese languish in my fridge until they're so stale there's nothing left to do but throw them out. This cheese pie (really, it's a quiche, if you want to be a stickler about accuracy) is the solution, transforming those once doomed leftover bits and giving them new life as pockets of beautiful melted cheese set in a custard base. More

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