My favorite cooking cheese

by Marisa McClellan, Posted Jul 19th 2007 @ 11:09AM

Homemade herbed chevre wrapped in sage leaves

Jamie, the cheese lover behind the blog Curdnerds.com, posted an interesting food question today: "What is your favorite cheese to cook with?"

I've been pondering that thought for the better part of the last hour and I think I have to say that when it comes to cooking, I'm a big fan of the goat and sheep cheeses. Feta, Chevre, Basque Shepherd cheese or Pecorino Romano are all good ones in my book.

Summer weekends during my college years, when I was back at home with my parents for the the break, there would always be a garden scramble for breakfast or lunch. We'd go out back to my dad's vegetable garden and pick basil, spinach, chard and a zucchini or two. The veggies would get sauteed with some garlic, onion and olive oil and then some beaten eggs would be stirred in. Just before the eggs finished getting solid, we'd throw a big handful of crumbled feta of top, followed by some shredded basil.

These days, I don't have a vegetable garden within easy reach (living on the 20th floor of an apartment building in Philadelphia makes it hard), but I still recreate the veggie scramble for friends on occasion. I often switch in chevre for feta, and sometimes add some chunked avocado to the top. Switching in cilantro for the basil and adding a scoop of fresh salsa is also really good. A sliced of toasted sourdough on the side and it makes for some good eating.

Jamie has also put together a good article on grilling cheese on Serious Eats that is worth checking out.

Thanks to Holly and Patrick for the photo.

Filed Under: On the Blogs, Ingredients
Tags: america, appetizers, cheese, chevre, comfort food, cooking, eggs, favorites, feta, herbs, hors doeuvres

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Reader comments (Page 1 of 1)

7-19-2007 @11:58AM Fisherman said... I always prefer Parmigiano reggiano cheese, but sometimes when I can't get that I go for St. Pat Goat's Milk Cheese, which is another delicious delicacy.

Fisherman
http://allfreshseafood.com
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7-19-2007 @6:19PM MJ said... I prefer ost cheeses that melt evenly and quickly and use a lot of soft cheeses. Love goat cheese, but have never cooked with it. Cheedar, gouda, brie and ricotta, provelone& parmesan are a few that I use when coooking.
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7-20-2007 @9:31AM Jon said... I grilled some halloumi cheese for a party last week, and it was a big hit. I highly recommend it. There's more about halloumi in that Serious Eats link.
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