Baked Cheese

Baked cheese is a delicious delight

Whether it’s a wheel of brie bubbling away in the oven or a casserole oozing with layers of melted cheddar and gruyère, baked cheese is pure comfort food at its finest. When Wisconsin cheese hits heat, something magical happens – the flavor deepens, the texture softens, and the result is nothing short of irresistible. When you’re looking for dishes that will impress cheese aficionados and novices alike, baked cheese should top the list.

Baked cheese from Wisconsin

Here in America’s Dairyland, we are big fans of baked cheese. That’s because we love exploring all the ways to enjoy our favorite food. And as they’ve done for over 180 years, our cheesemakers are working tirelessly to come up with new types of cheese to bake, melt, shred, and enjoy in dozens of other ways. Some of our best cheeses for baking include St. Saviour, a Camembert-style cheese from Hoard’s Dairyman Farm Creamery – it’s full of rich, buttery flavor from a soft, creamy core inside a brilliant rind. Schroeder Kase Triple Crème Brie Cheese is another bake-able beauty that’s rich, decadent, and perfect for entertaining. And what would life be without baked Wisconsin cheese curds – fresh cheese curds lightly breaded and baked until they’re crispy on the outside and wonderfully melty inside.

A deep dive into baked cheese

Taste, texture, and appearance

Baked cheese is all about a combination of textures. Depending on the type of cheese, baking turns the interior into a luscious, gooey masterpiece, while the exterior often gets a crispy or caramelized finish. Soft cheeses like brie or camembert become velvety and molten, while firmer cheeses like cheddar or gruyère develop a golden crust on top, hiding their melty goodness underneath.

In terms of flavor, the heat of the oven intensifies the cheese’s natural flavors. Heating cheese frees the fats and releases amino acids like glutamate that deliver a delicious umami kick. Mild cheeses take on nutty, buttery tones, while sharper varieties like aged cheddar become more robust and savory. The aroma of baked cheese alone – rich, warm, and a little toasty – is enough to draw everyone to the kitchen.

Visually, baked cheese dishes are an Instagrammable treat, producing the kind of bubbly, gooey, stretchy strands of melting delight that everybody craves.

How to bake cheese

The key to great baked cheese is choosing the right variety. Not all cheeses melt the same way, so it’s important to pick ones that will hold up under heat while still giving you that gooey, melted texture.

For a simple baked cheese appetizer, a soft cheese like brie or camembert is ideal. Start by placing the cheese in a baking dish or wrapping it in puff pastry. You might top it with a drizzle of honey, a sprinkle of herbs, or even jam and nuts to add sweetness and texture. Then, bake it in the oven until the outside is just set and the inside becomes molten and creamy. Serve it on a wooden cheese board with an assortment of hearty crackers and slices of crusty bread.

Firmer cheeses like gruyère or cheddar are best baked in casseroles or gratins. Layer slices of cheese over potatoes, vegetables, or pasta, then bake the dish until the cheese melts into the layers. Baking cheese requires moderate oven heat—typically around 350°F to 400°F—so that the cheese melts evenly without burning or drying out.

Pairing food and beverages with baked cheese

It’s easy to pair baked cheese with lots of delicious accompaniments and drinks.

• Food: Baked brie or camembert pairs beautifully with sweet flavors like fig jam, cranberry sauce, or honey. For savory pairings, try fresh herbs, garlic, or sun-dried tomatoes. For heartier baked cheese dishes like casseroles, roasted vegetables or a crisp salad provide a perfect balance to the rich, creamy cheese.
• Wine: When it comes to baked cheese, a crisp, acidic white wine like unoaked chardonnay or sauvignon blanc will cut through the richness. For red wine lovers, a light-bodied pinot noir complements the earthy flavors of baked brie or camembert. For sharper cheeses like cheddar, try a more robust red wine like merlot or cabernet sauvignon.
• Beer: Light, bubbly beers like pilsners or wheat beers pair well with baked cheeses, helping to balance the richness. For a stronger cheese, try a hoppy IPA or a malty brown ale. The bitterness in the beer contrasts nicely with the gooey, creamy texture of the cheese.
• Spirit: Fruity brandy or cognac can complement the sweetness of baked cheeses with jam or fruit accompaniments. For baked cheddar dishes, a smooth whiskey can enhance the bold, sharp flavors of the cheese.