Crispy cheese could be considered a delicacy in a number of places, namely my household. The crunchy ends on pizza crusts, the bits of shredded cheese that come out of a quesadilla while it’s cooking, hell, even the burnt Goldfish at the end of the bag — none of these are safe in my presence. For anyone on the same wavelength as me (so, anyone who isn’t lactose intolerant I presume), Taco Bell just came out with the perfect snack: Cheddar Crisps.
Their new Cheddar Crisps are now available in participating 7-Eleven’s and Kroger’s nationwide, and eventually will be on Amazon delivery services. Taking inspiration from classic Taco Bell flavors, they’ll be launching in three different variations: Nacho, Fire Sauce, and Mild Sauce.
Made with real cheese, the disc-shaped snacks are similar to other cheese snacks, except these have the feel of actual crunchy cheese rather than a cheese-flavored cracker.
If you’re curious as to how these taste, and how fiery the fire sauce flavor really is, check out our Foodbeast first impressions on our Instagram.
If you’re a cheese lover, you should take advantage of this amazing ingredient and use it in your recipes. Cheese sauces are great in casseroles and for topping main dishes, but also for making savory dips for fries or vegetables.
I love cheese, I adore it in all its shapes and sizes! I eat cheese with almost everything. Sliced or spread on toast, crumbled on top of a soup or a vegetable dish, melted over a piece of meat, in mac and cheese, with walnuts and a good wine, in any casserole dish or gratins, in sauces that I pour over different dishes, or as a dipping sauce.
To be honest, I could give up on meat anytime, but on cheese never! To me, cheese is more delicious than chocolate! If you are a cheese lover like me, learn how to make use of it not only as is but in a range of cheese sauces!
We’ll give you three options, but you can always upgrade your basic recipe by adding or replacing any type of cheese and spices. Be careful though! Make sure that you choose a cheese that melts, because some cheeses crumble without melting, and others break the sauce when heated.
To make cheese sauces, use mainly sharp Cheddar, Gruyere, Muenster, gorgonzola, chevre, gouda, parmesan, Emmental, brie, blue cheese.
Mornay sauce starts off like a Béchamel, only you have to add cheese. A Mornay sauce is a Béchamel sauce with shredded or grated Gruyère cheese added. You can also use different combinations of Gruyère, Emmental, parmesan, or white Cheddar.
Melt some unsalted butter (4-5 tablespoons) in a saucepan over moderately low heat, then add flour (6 tablespoons) and cook over low heat whisking constantly, for 3 minutes. Add milk (3 cups) in a stream, while whisking. Continue to whisk and bring to a boil, then reduce heat to low and gently simmer the sauce, while whisking occasionally, for 10 minutes. Remove from heat and add grated Gruyère cheese (1 ounce/30 grams), whisking, until melted. Season with salt, pepper, and grated nutmeg.
You can replace Gruyère with Emmental, or Cheddar cheese. You can enrich your sauce with egg yolks and cream for a very tasty result (that means some extra fat in your sauce!).
Using Cheddar in this sauce results into Cheddar sauce or Cheddar cheese sauce, which is a traditional sauce used in English cooking. It could be seen as an English equivalent of the French Mornay sauce.
Mornay sauce (and Cheddar sauce) can be used for the classic croque madame sandwich, lasagna, or in any casserole. You can also serve it on pasta, fish, or vegetables.
2. Four-cheese sauce
Who says that, when you make Mornay or Cheddar sauce, you can’t add other cheeses? Nobody! Still, there is one inconvenient: you cannot call it that way. If you want to combine more flavors in a sauce, make a four-cheese sauce!
The recipe requires heavy whipping cream (2 cups) and butter (1/2 cup). Add them to a medium saucepan, over medium heat, stirring frequently until the butter melts. Gradually stir in grated parmesan cheese, shredded mozzarella cheese, shredded provolone cheese, and grated romano cheese (1/2 cup of each). Reduce the heat to low and continue to stir until all of the cheese is melted.
To make other versions, keep parmesan and replace the others with cream cheese, blue cheese, or Cheddar. Season the sauce with salt and freshly ground black pepper. You can also upgrade with fresh oregano, crushed garlic, or chopped chives.
Add to gnocchi, pasta, steamed vegetables, baked potatoes, or on top of a steak. Serve immediately, because the sauce will thicken upon standing.
3. Cheese fondue
Fondue is a Swiss dish of melted cheese served in a communal pot over a portable stove, heated with a candle or spirit lamp. You can eat one of the best cheese sauces by dipping bread into the cheese using long-stemmed forks. Since the 1950s, the name “fondue” has been generalized to other dishes like chocolate fondue, in which pieces of fruit or pastry are dipped into a melted chocolate mixture.
For now, let’s stick to cheese fondue, which is basically a sauce. If you want to make fondue for when having guests, start cooking the sauce once they have arrived – you’d want the sauce to be warm.
Because fondue comes from Switzerland, the cheeses most commonly used to make it are Swiss ones like Emmental and Gruyère. But you can use blue cheese and cheddar as well.
Rub the bottom of the pot you’re going to use with a cut clove of garlic, then discard the garlic. It helps put some good garlic flavor in the fondue. Add dry white wine (1 1/2 cups) to the pot and bring it to a simmer. Gradually add coarsely grated Emmental and Gruyère cheese (2 cups of each) to the pot and cook, stirring constantly in a zigzag pattern (not a circular motion) to prevent cheese from balling up. Stir until the cheese is just melted and creamy, but don’t bring it to a boil.
In a separate bowl, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir, then add the mixture into the fondue. Bring the fondue to a simmer and cook, while stirring until thickened, for about 5 to 8 minutes.
Transfer the fondue pot set over a flame and get all of your dipping ingredients and skewers or long-stemmed forks. You can eat cheese fondue with cubes of bread, garlic croutons, cubes of apple and pear, carrots sticks, roasted potatoes, steamed vegetables, avocado slices, potato chips, French fries, or cured meats.
Who doesn’t love crunchy, caramelized pieces of cheese? The combination of that crunch and taste has become so coveted that today, entire dishes and snacks become famous for being made with these cheesy blankets of deliciousness.
You can now buy snack bars that take full advantage of this crunchy cheese, because a Wisconsin cheese maker is crafting, shredding, and baking their own cheeses into these Just The Cheese® bars.
These Crunchy Cheese Bars are big on both flavor and crunch. You get that intense aroma that baked cheese provides, plus an earth-shattering, crunchy texture that’s like instant ASMR.
While these are designed for portable, on-the-go snacking, there’s a whole variety of usages for them as well. They make great substitutes for cheese and potato chips in a sandwich, can be used to for guac and other party dips, or even as the “crackers” on a custom charcuterie board.
These crunchy cheese bars are great as a low-carb substitute across the board, whether you’re looking to replace crackers or chips, or just a cheese lover looking for a new way to enjoy them that hits all the right sensory notes.
You can find Just The Cheese bars for sale online, including on Amazon.
Each stick is less than 20 calories. These smaller sticks of natural cheese are also offered in four bold flavors: Savory Garlic and Herb Jack, Wisconsin Sharp Cheddar, Colby-Pepper Jack, and Chipotle BBQ Cheddar.
So, what do these newcomers mean for cheese lovers? Everything. The petite Snack Bites™ cheeses offer endless cheese-snacking possibilities and journeys, as their conveniently small size allows for snacking anytime, anywhere. Whether you’re packing them into your lunchbox or simply enjoying them alongside your favorite flick, the little Snack Bites™ cheeses make life cheesy and easy.
Photo by Pete Pham
Stacking them into towers is fun too, but ultimately, the new snacks stand on their own just based on their bold flavor.
Sargento® Snack Bites™ cheese snacks are now available in grocery stores nationwide for a suggested retail price of $3.69 per resealable bag.
We now have six more reasons to place PBR at the top of the grocery list.
For context, we challenged six of our favorite guys known for creating obscenely delicious eats, and asked them to create some more obscenely delicious eats using the golden good stuff PBR—just because we can, and just because we should. (Ask not what PBR can do for you, but what you can do for PBR, right? Something like that.)
Needless to say, our guys delivered, and consequently, history has been made. After all, we’re talking about some of the best. Tym “McBurger Chips” Bussanich. Sushi-making legend Davy Devaux. The Vulgar Fucking Chef, for cheddar’s sake.
PBR pretzel bites, sushi, bacon mac, PABST BLUE REUBEN—this is what happens when you mix fire with fire. You might as well just consider and accept these as your grocery list. Here are six reasons why you need to restock your fridge with PBR immediately:
Tym Bussanich’s genius idea of combining steak marinated in PBR with green peppers, onions, and melted American cheese, all within the cracks of a warm loaf of bread (I like to think of these as sandwich fries). Happiness is just a finger away, y’all.
This recipe from the Simple Cooking Channel is the ultimate comfort food after a long day wherever: PBR. Bacon. Mac. Cheese. All can be united so effortlessly, it’s almost too good too be true. That’s the joy of Simple Cooking.
For many of us, it’s difficult enough making basic sushi. Davy of Make Sushi not only recreated the PBR logo in this PBR-battered roll, but to do so, he imagined the first ever naturally blue rice by using ultra rare butterfly pea flower tea.
The idea of PBR in a PBR can is nice. The idea of PBR Cheddar Nuggets in a PBR can is also nice. Vulgar Chef’s taking things to a whole new level with these cheddar nuggets fried in PBR batter, which he keenly serves in their own can along with a creamy bacon cheese sauce for dunkin’. Dipping cheese into more cheese—that’s what America’s all about.
Cheesy, salty, and a lil’ spicy—said it before and I’ll say it again, these are the perfect anytime anywhere snack. Seeing a movie tonight? Maybe you pop into your kitchen for a bit beforehand. Maybe you make a couple batches… a couple dozen batches. Maybe you discreetly tuck ‘em into your pockets/purse/mouth and sneak ‘em into the theater with you for a lil’ snack during the show. Maybe you just had the best movie experience EVER.
Alright, now that you’re all caught up we can properly intro one of his latest and greatest concoctions: PBR Cheddar Cheese NUGGETS. These bad boys are PBR beer battered and fried cheese nugs, then served out of a beautifully and safely repurposed PBR can that’s been smoothed out on the edges. They’re even paired with a PBR bacon cream cheese dipping sauce, also in a PBR can! Damn, that’s fresh.
Now, we know the Vulgar Chef for his heart-stopping, panty-dropping works of deep-fried perfection, but who knew he was eco-friendly, too? Just another bullet point to add to our list of reasons why we are in L-O-V-E with this guy. Check out his recipe below:
PBR Cheddar Cheese Nuggets
1 c flour
½ tsp of chili powder
½ tsp black pepper
½ tsp salt
2 c PBR
Cracker Barrel cheddar cheese
8 oz cream cheese
2 c shredded cheddar cheese
Cooked bacon, chopped
1) Whisk egg. Add flour, chili powder, black pepper, salt, 1 cup of PBR, and whisk until ingredients are mixed well to achieve a batter consistency.
2) Slice cheddar cheese into chunks, slightly larger than cubes. Add chunks to beer batter and mix.
3) Pour battered cheese into a fryer or pot with oil. Fry until golden brown.
4) For the cheese dipping sauce, pour 1 cup of PBR, cream cheese, shredded cheddar cheese, and bacon bits into a large pot and cook on low heat. Stir continuously until sauce is creamy and smooth.
When Jack in the Box first launched their Buttery Jack burgers, we were pretty on the fence with how a butter-soaked fast food sandwich would taste. Turns out, they weren’t bad at all. Now, Jack in the Box has released their newest Buttery Jack variant: the Cheddar Onion Buttery Jack.
The burger features a 1/4 lb beef patty (how much it weighs before it’s cooked) topped with the signature melted garlic herb butter. The burger is then loaded with Cheddar cheese slices, crispy onions, grilled onions and a caramelized onion aioli. It’s served on a gourmet bun.
Jack’s line of Buttery Jack sandwiches so far include the Classic Buttery Jack and the Bacon and Swiss.
While the new burger itself is about $5, you can get a $1 off coupon here.
When you’re suddenly craving a pot pie in the late hours of the nigh, there aren’t too many options. Sure, you can wait until the next day and hope the craving’s still there, or you can grab a quick frozen fix. Usually, the frozen dinner aisle of the closest all-night grocer will have to do.
Marie Callender’s has announced the addition of three new Pot Pies in their frozen food line. First up is the Homestyle Chili Pot Pie. This features seasoned beef combined with tender bean chili. Next, there’s the Broccoli and Cheddar Pot Pie which has a gooey cheddar sauce and veggies. Finally, the classic Chicken Pot Pie upgrades to a larger family sized pie that serves up to six people.
The pies all feature a made-from-scratch flakey crust. As far as frozen pies are concerned, they taste pretty good. Curious to see how the new chili and broccoli pies will compared to the classic.
Each single serving pie is available for $3.29 and the family size for $9.99.