Published On: September 10, 2021

Here at I Love Imported Cheese we’re clearly big fans of cheese for all occasions.  Paired with wine for happy hour, in gorgeous cheeseboards for entertaining, and of course just to snack on throughout the week.

But as we all transition to fall that naturally means more time at home in the kitchen, preparing meals for ourselves, our friends, and family.  And one of the best, easiest ways to make ANY meal more special, more delicious, and more memorable is adding the amazing flavor of your favorite imported cheeses into your cooking.

Here are some of our favorite cheeses to really up your cooking game plus fun recipes to try them in!

1. Blue Cheeses

Whether you’re crumbling it on a salad, adding to a sauce for steak, or mixing it into your cheeses for your favorite Mac and Cheese recipe, the rich bright flavor of blue cheeses like imported Gorgonzola, Danish Blue, Roquefort, Stilton, and Cabrales add an amazing edge that makes everything better.

Try it in: Open Faced Steak and Roquefort Sandwiches for dinner

Steak Sandwich w Roquefort sm

Steak Sandwich w Roquefort


2. Goat Cheese

A chameleon in cooking, goat cheese melts beautifully into sauces, adds a tart richness to soups, salads, and pizzas AND also pair deliciously with sweet things.  They can even be used in your favorite dessert recipes!

Try it in: Easy Peach Tarts with Goat Cheese and Honey

Peach Tarts w Goat Cheese Horizontal sm

Peach Tarts w Goat Cheese Horizontal


3. Brie

Sure you know and love a good baked brie as a party appetizer or to add to a cheeseboard.  But the buttery, melting quality of imported Brie makes it perfect to spread on a panini or pizza, to whisk into eggs, to melt onto morning toast, or to bake into cookies

Try it in: these Brie and Port Cherry Thumbprint Cookies

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Brie and Port Cherry Thumbprint Cookies


4. Gruyere

There’s a reason why this elegant, nutty, cow’s milk cheese is a staple in French cuisine. It honestly makes everything taste more amazing!  Enjoy it grated into your next pasta bake, melted into cheese dips or fondue, on top of your burgers,  or even stuffed into pork chops.

Try it in: A Parisian Croque Madame for your next brunch

Croque Madame

Croque Madame


5. Pecorino

This nutty, tart, slightly peppery sheep’s milk cheese imported from Italy is the perfect addition to your next pasta, soup, pizza, or egg dish.

Try it in:  A hearty Tuscan Ribollita Soup




6. Parmesan Reggiano

The umami burst of flavor from this nutty, aged Italian cow’s milk classic is favorite for so many reasons.  Think beyond just grating it on top of your pasta and shave it onto salads, grate onto roasted vegetables, and be sure to save the rind to simmer into all your soups and stews to give them amazing body and flavor.  You’ll thank us later!

Try it in: a Mexican Street Corn Salad

Mexican Street Corn Salad

Mexican Street Corn Salad

7. Halloumi

If you’re dabbling with going vegetarian or just trying to eat less meat imported Halloumi is your new best friend.  Enjoy it grilled, skewered, roasted, diced into vegetable stews.  It lends a heartiness and chew that makes any meal feel more substantial and special.

Try it in: Halloumi Fries for your next happy hour.

Halloumi Fries

Halloumi Fries


8. Aged Cheddar

Put down the deli sliced cheese and swap in imported Aged Cheddar for your favorite grilled cheese, toasted sandwiches, scrambled eggs, or to stuff chicken breasts for a weeknight dinner.  The rich, aged, nutty, deep flavor will make any basic so much better.

Try it in: Cheesy Garlic Bread Bombs for your next family dinner

Cheesy Bread Garlic Bread Bombs

Cheesy Bread Garlic Bread Bombs

9. Feta Cheese

This tart crumbly cheese is a classic to top Greek Salad but it’s also perfect to add to your morning omelette, to crumble on fruit salads, or even to top tacos.

Try it in: Feta and Potato Vareniki for a taste of easy home-made pierogies this fall

Feta and Potato Vareniki

Feta and Potato Vareniki

10. Taleggio

This washed-rind, cow’s milk cheese from Italy packs a flavor punch on it’s own and is a standout addition to cheeseboards.  But it also whisks beautifully into polenta, mashed potatoes, or pastas to give them a meaty flavor note.

Try it in: Creamy Polenta with Mushroom Ragu for a hearty weeknight side dish

Polenta with Taleggio

Polenta with Taleggio