Cheese: A Slice of Grate-ness
This is Nacho average cheese blog. Did you know… A whopping 20 million metric tonnes of cheese is produced every year, with the International Dairy Foods Association tallying over 2000 different kinds of cheese! That’s un-brie-lievable!
Thankfully, customers don’t expect all 2000 types to make an appearance on menus, but you Gouda know having a good selection is still important. To start, operators need to know what kinds of cheese work best with their menu items, so we’ve made it simple:
Halloumi: One of Funnybones’ best sellers, this cheese is made from a blend of sheep and goat’s milk (and sometimes cow milk as well) and originates from Cyprus. Often described as ‘squeaky’ cheese, halloumi has an extremely high melting point, so it’s easy to grill or fry without the risk of it going everywhere. This makes it a popular alternative to veggies or meat-alikes in vegetarian dishes. It’s also popular in a burger alongside a beef patty, crumbled over salads, speared onto skewers, or served alongside sweet chilli sauce as a moreish starter. In our totally unbiased opinion, it goes perfectly with our Encona Maple Chilli Jam.
Monterey Jack: Dubbed an American Original, this hard white cheese was popularised by businessman David Jack, in Monterey, Alta California in the 18th century. Today, the mild and slightly sweet cheese is most commonly used in burritos, quesadillas, and grilled cheese sandwiches, thanks to a low melting point. For an even smoother melt, chefs could utilise Funnybones’ extra finely grated ‘Jack, aka ‘Angel Hair’. This is ideal for chefs prioritising quick service, but that still want a gooey finish. Funnybones’ Monterey Jack is also available in slices, perfect for melting over a juicy burger.
Mild Cheese Slices: Speaking of burgers, there’s never quite been a match as perfect as beef burgers and cheese slices! This American-ised cheddar melts quick and thick. Although it’s perhaps most iconic in a burger, it also works especially well in a grilled cheese sandwich, toasted panini, cheesy casserole, Philly cheesesteak, breakfast sandwich, pasta bake, and omelette.
Cheese Sauce: If melting cheese just isn’t enough, Funnybones’ smooth and velvety cheese sauce might do the trick! Essential for nachos, operators can choose from a distinct, aged cheddar sauce, or a milder variety. Offer it cinema-style on the side of a plate of nachos, or smother it on top after melting layers of cheese throughout and top with a generous scoop of guacamole, salsa, and sour cream.
Some pubs take things even further, with burgers being served alongside a jug of cheese sauce to completely drench the bun before chowing down. Admittedly, this makes it a bit messy to pick up, but looks incredible – quickly joining other viral food trends on social media!
Snacks:
Mozzarella Sticks – These firm favourites are so popular that they hardly need an introduction. These mini batons of cheese have been coated in fine breadcrumbs and fried, so they’re quick and convenient to grab as required and melt quickly for that famous stringy melty goodness. Serve as an appetiser, on a sharing platter, or in a burger for that extra something.
Macaroni Cheese Bites – Talk about Mac to my Cheese! If burgers and cheese slices are a perfect pair, then mac ‘n’ cheese is just the epitome of made for each other! Funnybones’ take on the American classic has been rolled in a crunchy oat crumb and cooked until golden brown. Like Mozzarella sticks, these bite-sized snacks are great as a starter or in a burger. Add both to a sharing board alongside mini-Manchego cheese churros and Jalapeno cream cheese peppers, with 3-5 dips for the ultimate cheesy sharing board!
Phew, just thinking about all that yumminess is enough to make us melt! Okay, okay… We’ll stop with the puns. It ain’t easy being’ cheesy after all!
Phone: 01707 321 234
Email: info@gkco.com