2024 Author: Jasmine Walkman | [email protected]. Last modified: 2023-12-16 08:29
The cheese can add a lot taste of the soup, whether used as a garnish or as a main ingredient. But not every cheese can be included in a soup recipe, whether due to its texture, melting or taste. Choose from these five types of cheese to use in your soup recipes and you will not be disappointed.
There are a few tips, however, when it comes to adding cheese to soupto make sure it melts properly and does not accumulate.
First, it is best not to buy the cheese grated in advance. Packaged grated cheese is often coated with a substance that prevents it from becoming moist, but also prevents the cheese from melting properly.
You can add your own cornstarch coating, which will keep the cheese strands from sticking to each other, or lemon juice, which promotes the melting of the cheese.
It is also best to add the cheese slowly to the soup, no more than a handful at a time, stirring so that each portion melts and is fully incorporated into the dish.
1. Parmigiano-Reggiano or Parmesan for short
Parmigiano-Reggiano can be grated on top of almost any soup. The taste adds good salinity and the texture adds richness without becoming sticky or tough.
2. Gruyere
The biggest claim of this cheese for fame in the world of soups is the main role it plays in French onion soup. Earthy, walnut and slightly sweet, Gruyere cheese has the best taste for soups, especially different types of onion soups. As it can become very sticky when melted, it is best to use it in moderation.
3. Cheddar
Unlike other types of cheese, cheddar is a main rather than a minor ingredient when added to soups such as cream of cheddar mushroom soup and Mexican chicken cheddar soup. This is partly due to the fact that the aroma is so universal, and on the other hand - because it melts well in a rich and smooth texture.
4. Keso Fresco
The term Queso Fresco refers to fresh cheese that does not contain rind. It works especially well as an ingredient in soup because the texture becomes soft, but the cheese never completely melts. If you don't like the yellow cheese strings hanging from your spoon, Keso Fresco is the cheese for you.
5. Manchego
Manchego is a hard Spanish cheese with an oily texture and a salty olive taste. While the flavor is distinctive, it is not too strong, so this cheese is perfect as a side dish. Try it with vegetable soup or soups that include sausage.
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