This post is sponsored by Cooper® Cheese and includes tracking links. For more information about tracking links and how to opt out, please visit All About Do Not Track prior to clicking any links found in this post.
When I was growing up, only one cheese reigned in our kitchen—and no foreign-looking accent marks were needed to name it: no umlauts, no tildes, no circumflexes. My mother was unacquainted with the grittiness of aged Parmigiano-Reggiano, the pungency of Limburger or Roquefort, the nuttiness of Gruyère. Nope. I grew up on good ol’ American cheese, sliced from a hefty brick at the deli counter. And I still love it. You, too?
Then you’ll be interested to learn that Cooper® Sharp White Cheese is now, for the first time, available for sale online and through select retailers all over the country. Until recently, the cheese was sold only at East Coast delis. But by visiting the company’s website, you can order home delivery or find a local source on Coopercheese.com.
Well-known to chefs and dedicated foodies, this remarkable cheese will leave other brands in the dust. You’ll notice the difference with your first bite, which can be delivered right to your door. (Mine arrived well-chilled with thick insulation and frozen shipping packets.)
And the best part? It melts like a dream. It has great texture, too, never collapsing in a puddle of grease like some cheeses.
Here are just some of the many ways to use Cooper® Sharp White Cheese:
- On—or in—a juicy grilled hamburger. I like the way it keeps a lean burger moist and gooey when sandwiched between two thin patties. Or, you can grate it and add it to the meat—a nice trick when making meatballs.
- Build a restaurant-quality quesadilla with this flavorful cheese, fire-roasted poblano peppers, and caramelized onions.
- Layer slices of Cooper® Sharp White Cheese with ham or cooked bacon, diced red peppers, and beaten eggs for an easy and spectacular frittata. (I like to indirect grill mine in a cast iron skillet for a hint of smoke.)
- Combine ground beef and pork sausage and form into a large rectangle. Top with Cooper® Sharp White Cheese (rectangular slices make it simple). Roll, carpet-style, into a log, then drape with a bacon weave. Smoke-roast until the internal temperature is 160 and the bacon is crisp. Let rest before slicing the most magnificent meatloaf you’ve ever made.
- Since Cooper® is located in Philadelphia, it’s only appropriate that you make the city’s famed Philly cheesesteaks. So much better than the lurid orange topping that usually appears on these sandwiches.
- Feeding weekend guests? Assemble breakfast sandwiches with bacon or sausage, eggs, biscuits, and what’s soon to be your favorite American cheese.
Founded by former banker I.C. Cooper in 1893, you’ll be glad to know the cheese contains no unpronounceable ingredients. It’s luscious and creamy with just a hint of sharpness from hand-selected aged cheeses.
I know you’ll be inspired once you taste this satisfying cheese, which again, is available through Cooper®’s new e-commerce store. It’s a window to pleasant and comforting childhood memories.
I developed the following recipe for Wisconsin Grilled Cheese Sandwiches to showcase this versatile product. Layers of grilled smoked sausage are layered with Cooper® Sharp White Cheese and sauerkraut on a toasted brioche bun with a dab of mustard.