Uncooked Cheese Dishes

Most cheese is eaten uncooked, whether in salads, sandwiches, or as part of a cheese tray. Uncooked cheese also features in salad dressings—blue cheese dressing is an American favorite with tomato or hearty greens like spinach. Caesar salad depends on grated Parmesan for its special flavor, while a julienne of cheese is essential in the American chef’s salad and in many mixed salads featured on café or British pub lunch menus. Crumbled Roquefort pairs well with cabbage and vinaigrette dressing, while slivers of Gruyère mix agreeably with mushrooms, lemon and walnut oil.