Whipped cheeses: A moment under the culinary sun

Whipped Philadelphia cream cheese has been a supermarket staple for years—nothing remarkable. But now other whipped cheeses are emerging as shelf stars. Fueled in part by their popularity on restaurant menus and exposure via social media, whipped cheeses are having a moment. Whipped feta and ricotta are now available even at TJ’s, not just at specialty markets. Their convenience, flavor, and versatility are especially appealing to young influencers. And to me too.

But you can also make these spreads at home and produce an even better product. Just throw feta, ricotta or even goat’s milk cheese into a food processor and whip it up. What that does is incorporates air into the cheese which, in mere minutes, turns its curds into a heavenly light and fluffy spread.  Instead of feta, ricotta or goat’s milk cheese, I prefer cottage cheese as it’s healthier and has half the calories.  (See recipe below)

Plain or “tarted up” with other ingredients and toppings, these whipped cheeses can be used as a spread on toast, bagels or crackers; added to smoothies; as a simple dip; or as a creamy, savory foundation for fresh fruit or roasted vegetables. And when I want to indulge, I pair it with potato chips—a tasty upgrade from the classic sour cream and dried onion dip. Your imagination is your only limitation on how to creatively use these refreshing and super-simple whipped cheeses.

Ingredients:

1 cup reduced fat cottage cheese

1 teaspoon lemon zest (or more, to taste)

1/3 cup fresh herbs (either just one or a combination of basil, mint, dill or parsley)

3 large heirloom tomatoes (preferably different colors), sliced and lightly salted or a mixture large and cherry tomatoes

1 cup micro greens, washed and refreshed in the refrigerator

EVOO for drizzling

Salt and pepper, as needed

Cooking instructions:

1.      Put cottage cheese, lemon zest and fresh herbs into the bowl of a food processor or blender) and process until just blended for about 1 minute.  Scrap down the sides of the bowl with a silicone spatula and continue to process until no lumps remain, about 2-3 more minutes.  Season to taste. 

2.      Spread 2 tablespoons of the whipped cottage cheese on the bottom of a plate, then add three slices of tomatoes. Top with fresh micro greens and drizzle with olive oil.  Salt and pepper to taste.

3.      This recipe can be easily doubled, which is a good idea given its multiple uses. Whipped cheese can be made ahead. Store in the refrigerator for up to 5 days.

Serves:  4-6 (And you’ll have leftover cheese spread to play with later too!)

Wine recommendations: A crisp, high-acid Sauvignon Blanc, especially an unoaked style from the Loire Valley like Sancerre or Pouilly-Fumé; or a Chenin Blanc, Vermentino, Verdicchio or Rias Baixas.  A dry rosé as well as a light, chilled red, such as a Gamay or Pinot Noir, are other good choices.