Kitchen Mischief

From scratch cheese + charcuterie, the occasional cocktail, and a deep exploration into all things offal.

Curious?

  • Home
  • Offally Good
  • Recipes
    • Offal-y Good
    • Charcuterie Boards
    • Cocktails
    • Appetizers
    • Savory
      • Beef
      • Fish & Friends
      • Pork
      • Poultry
      • Vegetarian
      • Salad & Soup
    • Sweet
    • Quick Dinner
    • Breakfast
    • Spice Blends & Condiments
    • Projects
  • About Kyla
  • Contact

Filed Under: Appetizers, Charcuterie Boards, Recipes, Savory, Vegetarian, Wine and Cheese

Potted Cheddar Curds with Dill & Garlic

broiled cheddar curds and toast

 

There’s a few things I won’t bother to make at home. Things that demand a lot of work or time but that you can buy premade versions of and it’s just as good. Homemade puff pastry definitely comes to mind. (WHY is that a thing.)

Somehow poutine has also fallen into this category. Maybe because there’s a lovely gastropub nearby that makes a poutine so perfect we order it every time we’re there. The fries are fresh and fried in duck fat(!), there’s a crazy-good gravy with duck confit all up in it, the cheddar curds plump and flavorful. It’s crunchy, savory, gooey heaven. A sacred dish that belongs at The Black Birch only, not in my kitchen.

 

pot of marinated cheddar curds with garlic and dill

 

But that doesn’t mean I don’t check out them cheddar curds every time I’m at the grocery and wonder what else can be done with them. They look so squeaky and fun. Ready to party. Who am I to deny bouncy cheese bits that are calling my name? 

Turns out marinated cheddar curds are perfect for truckin’ about on summery outdoor jaunts or when it’s too hot to cook and you just want wine and cheese for dinner. Potted usually references a cheese spread of sorts, but the principle stands that this is indeed cheese, preserved (in olive oil), and in a cute pot.

 

marinated cheddar curds with dill and garlic

 

These cheddary babes know the magic word: make-ahead-able. In fact they just get better as they absorb all that flavor. Delicious served at room temp as part of a cheese board, looking gorgeous next to those new hipstery crackers you found at Whole Foods. Or do yourself a favor — spoon the mixture on toast, popped under a quick broil — for a more I will eat this for dinner standing in my kitchen with melted cheese stuck on my chin kinda vibe. 

 

fresh cheddar curds

broiled cheddar curds on toast

Print

Potted Cheddar Curds with Dill & Garlic

Total Time 10 minutes
Servings 1 10 ounce jar

Ingredients

  • 6 ounces cheddar curds
  • 2 garlic cloves diced
  • large handful fresh dill coarsely chopped
  • 1/4 cup diced dill pickle spears from about 2 spears
  • 1 TB pickle juice
  • zest of 1/2 a lemon
  • 1/2 tsp kosher salt
  • 1/2 tsp fresh cracked pepper
  • 1/4-1/2 tsp chile flakes
  • good quality olive oil for potting

Instructions

  1. Combine curds, garlic, herbs and spices into medium bowl. Stir to evenly coat the cheese. 

  2. Dump into 10-12 ounce canning jar, let the mixture loosely settle.

  3. Pour olive oil on top until the curds are covered. 

  4. Cover with lid and refrigerate until ready to use. 

    (Let marinate overnight if possible!)

    Take out to room temp before serving.

  5. For cheesy curd toast:

    Place a rack in the upper part of your oven and put your broiler on high. Spoon a generous amount of the potted cheese (shake off excess oil) on a piece of well-toasted toast (pre-toasted prevents soggyness.) Broil for five minutes or until the cheese is bubbling and getting caramel brown spots. Inhale while hot and no one's watching. 

Recipe Notes

  • This is ridiculously adaptable! Change up the herbs, the spice factor, it's delicious marinated cheese. Don't overthink it, whatever you do, it's gonna be good. 😉
  • The pickles might seem random but they pair so well with the salty unctuous cheese! But you can certainly leave them out if pickles don't float your boat. 
  • Serve with Roasted Bone Marrow, Juniper Berry Pickles, and Rye & Chamomile Old Fashioneds for a super scrumptious spread. 
  • Good for 2 weeks as long as the cheese is submerged by oil. 

potted cheddar curds with dill

Stay Curious.

 

Share this:

  • Click to share on Twitter (Opens in new window)
  • Click to share on Facebook (Opens in new window)

Related

July 27, 2018 Tagged With: Appetizer, Cheese, easy, make-ahead, Quick

« Easy Fried Sweetbreads with Sticky Pomegranate Molasses
Moroccan Spiced Lamb Meatballs with Cinnamon & Cumin »

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

read about the woman responsible for this mess

kyla powers

Current Noms & Noshes

  • The Best Pâté You’ll Ever Meet, aka ‘Duck Butter’
  • Hibiscus Pickled Onions
  • Mushroom & Liver Hand Pies with Shallots & Thyme
  • February Photo Story
  • Pickled Raisins with Sumac & Thyme

Seasons:

  • Winter
  • Spring
  • Summer
  • Fall

Instagram

ohcuriousrose

ohcuriousrose
This is a very belated and unofficial top nine, bu This is a very belated and unofficial top nine, but hey time is irrelevant and I’m a rebel 😅
Red wine & balsamic braised lengua w fried capers, Red wine & balsamic braised lengua w fried capers, herby potatoes and an oregano-anchovy aioli
Not bad views for a backyard 🌺 Not bad views for a backyard 🌺
A wild JuJu in his element 😅 A wild JuJu in his element 😅
Lovin’ this fancy carving set from @bespokepost Lovin’ this fancy carving set from @bespokepost Find it in their new November boxes, perfect for all the seasons big ole plates of meat 🍖 🍗✨
.
.
#bespokepost #bespokepostbox #boxofawesome
And all I see is green 🍃🦎🌴🌳🌿🦖 And all I see is green 🍃🦎🌴🌳🌿🦖
It’s Friday 🌟 time to hurry up and shove my f It’s Friday 🌟 time to hurry up and shove my face in delicious things. Happy weekend! 🧡✨🌺
Recipe for this here duck butter pâté on ohcuriousrose.com 👆🏼
.
.
.
#nosetotail #eatliver #nosetotailnovember #nosetotailcooking #nosetotaileating #eatthewholeanimal #ohcuriousrecipe #duckliver #duckliverpate #paté #pâté #homemadecharcuterie #easycharcuterie #meatandcheese #knowyourbutcher #ethicalominvore #hiloeats
Stacks on stacks of glorious bacon 🥓✨ Part of Stacks on stacks of glorious bacon 🥓✨ Part of an incredibly delicious photoshoot over at @thechefandthevillage Butcher Shop & Pantry
.
.
#thechefandthevillage #konaside #nosetotail #knowyourbutcher #nosetotaileating #localbacon #knowfarmersknowfood #butchershop #butcherofinstagram #supportsmallbusiness #modernbutcher
Bone Marrow baybee 🧡 . . . #bonemarrowbutter #n Bone Marrow baybee 🧡
.
.
.
#bonemarrowbutter #nosetotail #nosetotailcooking #nosetotaileating #eatthewholeanimal #ohcuriousrecipe #eatlocal #knowyourbutcher
Pink Oyster Mushrooms — beautiful aaaaannnnnddd Pink Oyster Mushrooms — beautiful aaaaannnnnddd delicious 🌸🍄💕
.
.
#pinkoystermushrooms #freshproduce #oystermushrooms #kona #konahawaii #konaeats #thechefandthevillage #macroshot #macroshotoftheday #thebiteshot
A tiny bowl of tiny hearts. In a wasteful world — waste less. And that’s my Wednesday spiel folks 😘🌺❣️
.
.
#eatthewholeanimal #nosetotail #nosetotailcooking #nosetotaileating #ohcuriousrecipe #chickenheartsrecipe #knowyourbutcher #eatlocal #eatlocalgrown #ethicaleating #theethicalomnivore #offals #offalygood
Moody Monday skies and ima lovin’ it 🌤☕️✨
Load More... Follow OhCuriousRose

Copyright © 2021 · Divine theme by Restored 316

Copyright © 2021 · Divine Theme On Genesis Framework · WordPress · Log in