Level up your menu with USA Cheese
Sponsored: There’s a cheese for every mood and every occasion
If you think American cheese is limited to the processed kind you see in supermarkets or in TV shows on cheeseburgers, you’re in for a treat like no other. The USA Cheese Guild and Chef Antonio El Khoury, Director of Culinary Programs, are here to showcase the very best American cheese has to offer, and we’ve got to tell you, it really is something special.
And it’s all focused on showcasing and treating restaurant operators and food service professionals to a slice (and more) of the action with fun, interesting, and interactive activities like the USA Cheese Culinary Series.
Picture this: a five-course meal dedicated to showcasing the versatility of American cheese. A few of these dishes will definitely leave you with a newfound appreciation for the diversity of the cheese; think everything from a classic grilled cheese sandwich and creamy tomato soup made with Swiss, cheddar and Monterey Jack to smoky kabsa arancini (see what we mean about range? It truly is one of the most flexible ingredients to cook with.
A true standout dish was certainly the pepper jack chocolate mousse, which most definitely dispelled any pre-existing notions some of us have about what American cheese does and does not belong in. And this was just at the first event of the series, so imagine what the others have in store for you.
That’s what the USA Cheese Guild is all about. Actively highlighting American cheeses in Saudi Arabia and the wider Middle East through a variety of events and initiatives designed to be both fun and educational for restaurants.
The USA’s cheese industry is not limited to just processed cheeses (a common misconception, thanks to years of shows, movies, and videos), it offers more than 1,000 types of processed, natural, and artisan cheeses bound by tradition.
With so many options to pick from, it really is a versatile product that meets all of a chef’s needs in any cuisine. Add it to any dish, and it can elevate a starter to a main and turn a classic into a fusion dish.
And it’s a win-win if we, the guests at these fine establishments, get to try out cheese from the USA ourselves. So, listen up, food service professionals, it’s all about giving the people what they want, too (and by that we, of course, mean more cheese).
Visit: @cheesefromtheusa.me
