Buzz
Cheese is always a hit—whether it's sliced, melted, or transformed into a more complex creation like a dip or cheeseball. It's so flavorful on its own that it hardly needs any fuss. You can easily turn a log of goat cheese or a mound of shredded cheddar into a classy party treat with little effort.
Wrap goat cheese in flavorful toppings
Think of this as the easiest version of a cheeseball, but in log form. Instead of blending various cheeses together and rolling them into a ball, simply take an 8-ounce log of chèvre and coat it in flavorful toppings—like fresh herbs, bacon bits, crispy garlic, fried onions, everything bagel seasoning, or chopped, toasted nuts. Press the toppings firmly into the cheese to make sure they stick, then serve with crackers or slices of bread.
Whip up some feta
Many whipped feta recipes include cream cheese, yogurt, or heavy cream, but my favorite version only needs feta. While adding extras can create a smoother texture, it also dulls the feta's bold flavor. As I’ve said before, “I want my whipped feta to be airy, spreadable, and feta-forward. I also prefer not having to measure anything.”
The ideal whipped feta is simply that: crumbly feta transformed into a fluffy, spreadable dip by the food processor. Just toss a block of feta into the machine and let the blades work their magic:
At first, it will look like you’re just crumbling the feta, but don’t worry. Soon, the cheese will start to ball up and roll around the bowl, eventually settling into a creamy, spreadable dip along the sides. Give it a quick scrape, taste it, and get your dippables ready. If the feta is too sharp on its own, you can add a tablespoon of cream cheese or labneh (for every six ounces of feta), or a splash of olive oil and blend again. But I recommend trying it as is before making adjustments.
Serve with tart apple slices, blanched crudités, and toasted pita points, accompanied by olives and honey on the side.
Make some frico
In my opinion, there’s no quicker, tastier, or more rewarding snack than frico. Heat a nonstick pan over medium heat, shred some cheese—or better yet, grab some pre-shredded cheddar. The anti-caking agents in the bag help the cheese crisp up more evenly and brown faster, reducing bitterness.
Toss the shredded cheese into the nonstick pan—whether it’s fancy parm or humble cheddar—and let it fry. The cheese will melt, and the fat will separate, leaving behind a delicate network of crisp, salty cheese as the proteins and dairy solids harden. Once the cheese no longer looks melted and starts to brown, take it out of the pan. Let it cool and crisp on a plate. If you want to make a larger batch, scoop tablespoon-sized amounts onto a baking sheet lined with parchment or a silicone mat. Bake at 400°F for 5-8 minutes until they’re crispy.
To get a bit fancier, sprinkle your frico with smoked paprika, or fry extras like pickles, bacon, or pepperoni right in with the crisps. But honestly, plain frico is already elegant enough.
Air fry some cheese nuggets
Halloumi is hearty and satisfying, which is likely why our own Joel Cunningham refers to it as “the steak of cheese.” You can grill it over medium heat until it crisps up on the outside, or cook it in a nonstick pan for the same effect. You can also toss it in the air fryer at 375℉ for about five minutes to create a cheese nugget with a light, crispy exterior and a soft, melty, slightly-squeaky center. (Waffle it for even more delicious results.)
Halloumi, no matter how it's cooked, pairs wonderfully with a drizzle of honey. But the nuggets are just begging for a dipping sauce, so serve a few ramekins of your favorite sauces on the side. A squeeze of fresh lemon never hurts either.
Top cream cheese with a generous pour of pepper jelly
A block of softened cream cheese with a layer of pepper jelly on top is the perfect party snack. It’s salty, sweet, rich, and spicy, and looks festive in its own simple, rustic way. Don’t overthink it—just serve it with Wheat Thins and enjoy.
