{"id":13152,"date":"2014-08-27T12:00:43","date_gmt":"2014-08-27T16:00:43","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=13152"},"modified":"2014-08-26T16:24:52","modified_gmt":"2014-08-26T20:24:52","slug":"try-tonight-cheese-and-shellfish","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/try-tonight-cheese-and-shellfish\/","title":{"rendered":"Try It Tonight: Cheese and Shellfish"},"content":{"rendered":"

At first glance, cheese and shellfish are an unlikely pair, but in fact, quite the opposite is true. Though it’s hotly debated<\/a>, melty cheese can add a creamy finish to briny, fresh-from-the-sea shellfish, but stick to mild, sweeter varieties: overly salty cheeses paired with shellfish can easily overwhelm your palate. If you live near a coastal region, source some fresh shellfish in your area; if you don’t, frozen shellfish will work just as well. All of the options listed below make an impressive, out-of-the-box statement for appetizers or starters, but most can easily be translated into a full meal with the addition of a green salad and crusty bread for dipping in any leftover juices.<\/p>\n

Mussels can be intimidating for any shellfish newbie, but adding mayonnaise and parmesan is a great way to make them more approachable. Rasamalaysia<\/a> shows us how it’s done with their easy cheese-mayo baked mussels<\/a>, topped with fish roe for a salty pop. The author explains:<\/p>\n

These mussels are also called Mussels Dynamite and often served as an appetizer at Japanese restaurants or at Japanese seafood\/sushi buffets. There is another similar dish called Shrimp Dynamite and I have the recipe. Every time I see these two items on the menu, I just have to pick them up and indulge myself in the creamy deliciousness.<\/p><\/blockquote>\n

If you prefer clams to mussels, try serving the bivalves hot with Chilean parmesan<\/a>. Chilean parmesan is milder than its Italian cousin, so it won’t up the salt factor too much. Have a picky eater on your hands? Remove the clams from their shells and add them to a pizza topped with stretchy mozzarella<\/a> (we promise your kids will eat it). Again, a mild cheese is what makes this pairing work.<\/p>\n

Perhaps you’re lucky enough to have some scallops in your fridge. Use up the last of summer’s fresh produce in a beautiful scallop salad<\/a>, featuring fresh greens topped with seared scallops and a Dolcelatte dressing. Scallops are known for their sweetness, so they can stand up to a stronger cheese like Dolcelatte. Working with a shellfish allergy? You can still enjoy cheese with fresh seafood: check out our smoked seafood pairings here<\/a>.<\/p>\n

Have you ever tried shellfish and cheese? Let us know how it was on our Facebook<\/a> or Twitter<\/a> pages.<\/p>\n

Photo by Rasamalaysia<\/a> <\/em><\/p>\n","protected":false},"excerpt":{"rendered":"

No longer a taboo, cheese and shellfish deserve a place at your next meal<\/p>\n","protected":false},"author":14,"featured_media":13156,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"om_disable_all_campaigns":false,"wprm-recipe-roundup-name":"","wprm-recipe-roundup-description":"","cybocfi_hide_featured_image":"","footnotes":""},"categories":[17],"tags":[],"coauthors":[421],"class_list":["post-13152","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-cheese-bites"],"acf":[],"yoast_head":"\nTry It Tonight: Cheese and Shellfish - culture: the word on cheese<\/title>\n<meta name=\"description\" content=\"No longer a taboo, cheese and shellfish deserve a place at your next meal\" \/>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/try-tonight-cheese-and-shellfish\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Try It Tonight: Cheese and Shellfish\" \/>\n<meta property=\"og:description\" content=\"No longer a taboo, cheese and shellfish deserve a place at your next meal\" \/>\n<meta property=\"og:url\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/try-tonight-cheese-and-shellfish\/\" \/>\n<meta property=\"og:site_name\" content=\"culture: the word on cheese\" \/>\n<meta property=\"article:published_time\" content=\"2014-08-27T16:00:43+00:00\" \/>\n<meta property=\"og:image\" content=\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/wp-content\/uploads\/2014\/08\/cheesymussels.png\" \/>\n\t<meta property=\"og:image:width\" content=\"750\" \/>\n\t<meta property=\"og:image:height\" content=\"368\" \/>\n\t<meta property=\"og:image:type\" content=\"image\/png\" \/>\n<meta name=\"author\" content=\"Alicia Hahn\" \/>\n<meta name=\"twitter:card\" content=\"summary_large_image\" \/>\n<meta name=\"twitter:label1\" content=\"Written by\" \/>\n\t<meta name=\"twitter:data1\" content=\"Alicia Hahn\" \/>\n\t<meta name=\"twitter:label2\" content=\"Est. reading time\" \/>\n\t<meta name=\"twitter:data2\" content=\"2 minutes\" \/>\n<script type=\"application\/ld+json\" class=\"yoast-schema-graph\">{\"@context\":\"https:\/\/schema.org\",\"@graph\":[{\"@type\":\"WebPage\",\"@id\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/try-tonight-cheese-and-shellfish\/\",\"url\":\"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/try-tonight-cheese-and-shellfish\/\",\"name\":\"Try It Tonight: Cheese and Shellfish - 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