Culture Magazine

12 culturecheesemag.com C O O K I N G W I T H C H E E S E 202 3 Pimento Cheese Straws WHIPPED QUESO FRESCO WITH SPRING VEGETABLES Written by Whitney Otawka This easy dip can be served with your favorite vegetables, breads, or crackers. Alternatively, use it as a spread on a sandwich. Serves 6 QUESO FRESCO: 3 tablespoons olive oil, divided 1½ teaspoons za'atar 1 shallot, minced 12 ounces queso fresco 1 tablespoon thinly sliced chives 1 tablespoon minced chervil 1 tablespoon minced parsley 1 cup full-fat plain yogurt TO SERVE: Mixed baby spring vegetables Crackers Heat 1 tablespoon olive oil in a small pan over medium heat. Add za'atar and cook until fragrant and just sizzling, about 10 seconds. Transfer mixture to a heat-proof container and set aside to cool. In the same pan, heat the remaining 2 tablespoons olive oil over medium-low heat. Stir in the shallot and cook until soft and translucent, about 4 minutes. Remove from heat and set aside to cool. Using the medium holes on a box grater, grate queso fresco into a large bowl. Add in chives, chervil, parsley, yogurt, and shallot. Use a whisk or wooden spoon to vigorously mix until smooth. Spoon whipped queso fresco into a serving dish and top with za'atar oil. Serve with mixed baby spring vegetables and crackers on the side. PIMENTO CHEESE STRAWS Written by Virginia Willis Photographed by Nick Surette Styled by Madison Trapkin Southern-style cheese straws are savory shortbread, made of butter, flour, and cheese. This recipe gets pimento cheese added to the mix, and the result is so incredibly Southern they ought to have an accent. Makes about 48 cheese straws 1½ cups all-purpose flour 1 teaspoon fine sea salt ½ teaspoon onion powder Pinch cayenne pepper, or to taste ½ cup (1 stick) unsalted butter, room temperature 8 ounces freshly grated extra-sharp cheddar, room temperature (about 2 cups) 1 4-ounce jar chopped pimentos, drained and patted dry Position oven racks in the top and bottom third of oven. Heat oven to 375°F. Butter two baking sheets or line them with silicone baking liners or parchment paper. Combine flour, salt, onion powder, and cayenne in a food processor fitted with a metal blade and pulse to combine. Add butter and cheese, and process until almost smooth. Add chopped pimentos and pulse a few times. Transfer dough to a clean bowl and incorporate remaining pimentos into dough by hand. (If you use the food processor it will purée pimentos and you'll wind up with orange dough.) Transfer dough to a clean work surface. To shape dough, work it in your hands; it should be soft and pliable (like Play-Doh). Shape dough into two equal cylinders and wrap tightly in cling wrap. Refrigerate until firm, about 30 minutes. Remove chilled dough from refrigerator. Working with 1 cylinder at a time, using a utility knife, cut into ¼-inch-thick slices and place 1 inch apart on the prepared baking sheet. Repeat with remaining dough. Any remaining scraps can be re-shaped into cylinders, chilled again, and cut into slices. Bake cheese straws, rotating the baking sheets once, until lightly browned on the edges, about 20 minutes. Transfer baking sheets to a rack to cool slightly. Using an offset or slotted spatula, remove the individual shortbreads to a rack and cool completely. Store cheese straws at room temperature in an airtight container between sheets of wax paper. They will keep for 2 to 3 weeks.

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