Whether melted over a bubbling lasagne or sprinkled onto a fresh salad, cheese adds comfort, richness, and flair to just about any dish. But beyond its irresistible taste and texture, cheese also delivers valuable nutrients that contribute to a healthy, balanced diet.
In kitchens across South Africa and beyond, cheese remains a beloved staple for chefs and home cooks alike.
We spoke to culinary experts who share not only their favourite ways to use cheese, but also tips on how to pair it like a pro, while unlocking its wellness potential.
Mozzarella magic in the kitchen
At Bertha House in Cape Town, head chef Nondyebo Mgoboza, also known as Chef Gee, swears by mozzarella for hot dishes. “Mozzarella melts so quickly and blends well with most food items,” she says.
She uses it in lasagne, sandwiches, creamy spinach, or blended with other cheeses for extra depth.
“It adds a rich flavour, stretches nicely, and gives you that smooth, creamy finish,” Mgoboza explains.
Even on a cheeseboard, mozzarella pairs easily with fruit, cookies, or chips.
While cheddar has its strengths, she notes that mozzarella’s quick-melting ability makes it more efficient in a busy kitchen.
“Getting food ready on time reflects your standards, and mozzarella helps me do just that,” she adds.
Cheese choices from kitchen to cheeseboard
Menson Musimha, a restaurant manager on cruise ships, incorporates his professional cheese knowledge at home, too.
“For soups, we usually use fresh cheeses like ricotta, mozzarella, or goat’s cheese,” he says.
“Mozzarella, for example, can be served just as it is, paired with tomatoes on toast. It’s simple but full of flavour.”
Fresh cheeses also shine in salads, while medium to hard cheeses like cheddar, gouda, and parmesan are preferred for pasta. “Parmesan is used strictly as a garnish,” he notes.
When it comes to a cheeseboard, he recommends aged soft cheeses like brie or camembert, served with grapes or dried fruit, and paired with sweeter wines.
“A good cheese deserves a good pairing,” Musimha insists.
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Cheese: Tasty and nutritious
Christine Leighton from Rediscover Dairy says cheese isn’t just delicious; it’s nutritious, too. Cheese is a source of calcium, protein, and essential vitamins like A and B12. Many varieties also offer probiotics, which support gut health. And because it’s rich and satisfying, cheese can help curb cravings and reduce over-snacking when eaten in moderation.
“Pair cheese with healthy options such as fruit, salads, and vegetables,” Leighton advises.
She recommends adding cheese to wholegrain pasta, sandwich fillings, or even using parmesan rinds to boost the flavour of sauces and soups.
In South Africa, popular cheeses include cheddar, gouda, mozzarella, feta, and cream cheese, all made locally or imported in small batches. Whether you prefer hard, crumbly options like pecorino or soft favourites like ricotta and brie, the variety is endless.
Pair it like a pro
Leighton offers easy pairing ideas to elevate your next meal:
- Cheddar: Great with biltong, pickles, and beer. Perfect for loaded fries or game-night snacks.
- Gouda: Mild and nutty; pairs with fruits, jams, and deli meats.
- Mozzarella: The big cheese pulls for pizza, pasta, and arancini. Best with tomato, basil, and olive oil.
- Feta: Salty and crumbly, ideal for salads and soups.
- Camembert/Brie: Delicious with jams or honey; enjoy with wine or whisky.
- Cream & Cottage Cheese: Perfect for dips or baking; blend with herbs or avocado.
- Processed Cheese: A quick snack option — watch the salt, but no butter needed!
- Blue Cheese: Strong and savoury; great with sweet preserves or in biltong soup.
- Goat’s Cheese: Creamy and lower in fat, excellent with figs or sweet wine.
- Parmesan: Crumbly and bold — ideal for pasta or roasted dishes.
The final slice
From its ability to enrich dishes with flavour and texture to its nutritional punch, cheese is a worthy addition to your daily meals. Pair it wisely, enjoy it in moderation, and let this dairy delight bring health and joy to your plate.
The full article was first published by our sister publication, Food For Mzansi.
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