Sharp cheddar is my favorite. (Try a little smoked paprika with it. So good.) Also, Cooks Illustrated just did a grocery store cheddar comparison on their website and found that Cracker Barrel White extra sharp cheddar had the best combination of sharpness and meltiness of the grocery store cheddars they tested.
I like Asiago cheese in omelets; it's otherwise too strong, except sprinkled on pizza with other cheeses. I bought some Asiago with rosemary in it from Trader Joe's for a cheese board for company recently, and had some left over. I'll be using that in omelets later this week.
Smoked gouda also makes an excellent omelet!
Speaking of cheese boards, I often put in our omelets odd bits leftover from cheese boards, as well as the little crumbly bits that break away when grating parmesan. It's fun to combine cheeses in omelets - and then to serve them with the chutneys and other condiments also leftover from the cheese board. ;o)
If I'm making a special meal or have a request for a particular cheese, I'll use one or two. But mostly I also favor using odds and ends of cheese and condiments for an omelet meal. Same for quiche or filled crepes.
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Smoked gouda also makes an excellent omelet!
Speaking of cheese boards, I often put in our omelets odd bits leftover from cheese boards, as well as the little crumbly bits that break away when grating parmesan. It's fun to combine cheeses in omelets - and then to serve them with the chutneys and other condiments also leftover from the cheese board. ;o)