With so many different cheeses, sometimes it’s hard to tell which one is best.

Aged sharp cheddars are some of my favorites and the best for party platters or to eat as an appetizer. They taste great on their own, but can also be used to supplement other foods.

Blue cheeses I cannot really recommend since there is only 1 instance I actually enjoy it. Cambozola flatbread from Matt’s Rotisserie and Oyster Lounge. The flatbread with the cheese and some roasted garlic together are an amazing combination.

Fresh balled mozzarella is absolutely amazing for a melty topping. From pizza to lasagna to casseroles, it melts and browns so nicely, until recently there has been no comparison that I have seen.

Recently I mixed shredded mozzarella cheese with cream cheese at a 3:1 ratio (2:1 also works). That made a nice cheese blob that goes well on hamburger and could probably be good for making cheese sticks or chees curds.

Keep in mind when talking about shredded cheese, that many are coated in potato starch, which not only is not helpful for keto but makes it melt differently. Fresh shredded is about the best you can do. Next best, I’d say is farmstyle shredded which is the thick shreds and consequently less coating. Mozzarella tends to melt the best for me, but I like to pair it with others for taste and consistency.

For the most part, when I use shredded cheese, I like to use a combination such as mozzarella and mexican cheese. For quesadillas it provides the perfect combination for me to have one set of cheese on the bottom and a different set on the top.

Other sliced cheese such as medium cheddars and swiss I like in sandwiches and burgers.

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