Whether it’s melted over a bubbling lasagne, sprinkled on a fresh salad, or laid out on a charcuterie board, cheese has a way of turning any meal into a moment.
In kitchens across Mzansi and around the world, chefs and home cooks alike are leaning into the delicious versatility of cheese. From Cape Town’s vibrant food scene to cruise ship kitchens and cosy homes, cheese is stealing the show.
We spoke to culinary pros and local experts about why this creamy, stretchy staple deserves a place in your fridge, and how to pair, plate, and enjoy it like a pro.
Melt-in-your-mouth mozzarella
The head chef at Bertha House in Mowbray, Cape Town, Nondyebo Mgoboza, also known as Chef Gee, says mozzarella cheese never disappoints, especially when it comes to hot dishes.
“Mozzarella melts so quickly and blends well with most food items,” she explains.
She enjoys using it in dishes like lasagne, sandwiches, creamy spinach, or even mixed with other cheeses.
“Mozzarella does exactly what you want it to do. It adds a rich flavour, stretches nicely, and gives you that smooth, creamy finish.”
Even on a cheeseboard, she adds, mozzarella pairs perfectly with fruit, chips, and cookies.
While she says cheddar is also flavourful and creamy, Mgoboxa finds that it doesn’t melt as quickly. “As a chef, working efficiently matters. Getting food ready on time reflects your standards, and mozzarella helps me do just that.”
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Cheesy tips for every dish
Menson Musimha, a restaurant manager working on cruise ships, says choosing the right cheese varieties is not just part of his job. It’s something he has brought into his own home, where he enjoys creating a warm and welcoming hospitality experience.
“For soups, we usually use fresh cheeses like ricotta, mozzarella, or goat’s cheese,” he explains.
“Mozzarella, for example, can be served just as it is, paired with tomatoes on toast. It’s simple but full of flavour.”
Fresh cheeses, he adds, are also ideal for salads. “We use the same cheeses in salads, but not on cheese boards,” he notes.
When it comes to cooking, Musimha prefers medium to hard cheeses. “Cheddar and gouda work well in pasta dishes. Parmesan, on the other hand, is used strictly as a garnish for pasta.”
For a classic cheese board, he recommends soft aged cheeses. “It must be aged cheese like brie or camembert. We always add something sweet like grapes or dried fruit and serve it with a base of crackers or toast.”
He adds, “A good cheese deserves a good pairing. For us, it’s usually a sweeter wine. That’s our preference.”
Discover the different types of cheese
With cheese, you’re spoilt for choice, there’s one for everyone, says Christine Leighton from Rediscover Dairy. She explains that cheese production in South Africa is dominated by a few key varieties, with cheddar and gouda leading the way.
“Together, they account for more than half of all locally produced cheese. Other widely consumed options include mozzarella, feta, and cream cheese, all of which are either made locally or imported in small quantities.”
She notes, “Most of these are international styles, adapted for local palates.”
Leighton says the types of cheeses you can choose from, easily accessible in Mzansi, are:
- Hard, granular, crumbly cheeses such as pecorino, parmesan, aged cheddar or gouda, or asiago.
- A semi-hard cheese, like mild cheddar and gouda.
- Softer types of cheese include halloumi, baby Swiss, brie, camembert, cottage cheese, fresh mozzarella, or ricotta.
She tells Food For Mzansi that everything tastes better with cheese. But some cheeses are better suited for cooking purposes.
“Pair cheese with healthy options such as fruit, salads, and vegetables.”
Christine Leighton
“You can also use cheese as a tasty topping on a wholegrain pasta dish, make it a go-to sandwich filler, or add it as a must-have in a recipe.”
Add the natural rinds of parmesan or pecorino to milk when preparing a white sauce, she recommends, or add them to soup for extra flavour.
“Pair cheese with sweet foods: Fresh berries, seasonal fruits, honey, grated citrus rinds, jams, stewed fruits, chocolate, and nuts.”
Leighton explains that you can pair cheese with savoury foods, like fresh or roasted tomatoes, olives, smoked fish, cured meats, roasted vegetables (red and yellow pepper, aubergine, courgette), savoury jams, fresh herbs (basil, parsley, dill, mint), flatbread, and grissini.
Pair it like a pro
For pairing cheeses, Leighton says you will never go wrong with these ideas:
- Cheddar
Great at snack time. Pairs well with biltong and beers. Works with sharp notes and pickled preserves like gherkins, olives, and pickled onions. Think game nights with everything-loaded cheese fries. - Gouda
Mild in taste. Works well with fruits, nuts, jams, and herbs. Its subtle flavours add depth to deli meats and fresh sandwiches. - Mozzarella
Known for the big cheese pull. Renowned for Italian dishes like lasagne, pasta, and arancini. A must-have on pizza. Has a mild, clean taste that enhances texture. Pairs well with olive oil, tomato, basil, and garlic. Like halloumi, it’s also enjoyed deep-fried. - Feta
Iconic in salads and soups. Adds a rich, creamy, crumbly, and salty taste to any dish. - Camembert and brie
Great with jams, honey, and fruit preserves, enjoyed on a cracker. Also pair well with brandy, whisky, and wines. - Cream cheese and cottage cheese
Ideal for baking. Cream cheese is also used to decorate cakes. Both work well as creamy dips for game-time snacks. Blend easily with flavours like avocado, roasted peppers, onion, or salmon. Light cheeses that can be enjoyed anytime. - Processed cheese
A guilty pleasure that saves time. Perfect as a quick midday snack or sandwich filler. Although higher in salt, it can double as a fat spread – no butter needed. Great for savoury sandwiches or kids’ meals. - Blue cheese
Unapologetically strong, with a bitter-creamy taste and deep flavour. Enjoy on buttered toast, crackers, or pizza. Pairs well with sweet preserves and poached pears. Also used in biltong soup. - Goat’s cheese
A must on any cheese board. Saltier, lower in fat, yet creamy. Works beautifully with figs and sweet drinks.
Parmesan:
Distinctly strong taste. Dry and crumbly, perfect for pasta dishes. Pairs well with most meats. It can be served on its own or used when roasting meats, potatoes, or on pizza.
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