{"id":47446,"date":"2024-04-24T12:38:26","date_gmt":"2024-04-24T16:38:26","guid":{"rendered":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/?p=47446"},"modified":"2024-04-25T15:03:02","modified_gmt":"2024-04-25T19:03:02","slug":"caputo-shares-the-cheesiest-dishes-that-define-chicago","status":"publish","type":"post","link":"https:\/\/developer83.wordpress-developer.us\/culturecheesemag\/caputo-shares-the-cheesiest-dishes-that-define-chicago\/","title":{"rendered":"Caputo Cheese Shares the Cheesiest Dishes That Define Chicago"},"content":{"rendered":"\n

Deep dish makes the cut along with other delicious foods. <\/h3>\n\n\n\n
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Photo Credit: Brent Hofacker<\/figcaption><\/figure>\n\n\n\n

Wisconsin may take the title for cheesiest cuisine in the Midwest<\/a>, but if you snag a taste of local Chicagoan fare, dairy shines just as bright. <\/p>\n\n\n\n

Cheese adds savory notes and creamy textures to Chicago\u2019s most popular dishes. \u201cThe secret ingredient is always cheese,\u201d Jason Herbert, ACS CCP, Head Cheesemonger at Caputo Cheese<\/a>, tells culture<\/strong>. Think about the heaping mounds of mozzarella<\/a> that make up deep-dish pizza, which ironically is how Caputo got started in the business. <\/p>\n\n\n\n

Caputo Cheese has a solid connection to the Windy City. During the 1980s, Pasquale Caputo launched the processing of pre-shredded packs of mozzarella for local pizza joints in the area. Since then, the business has expanded significantly, handling over 35 million pounds of cheese annually, Natale Caputo, the son of Pasquale and current president of Caputo Cheese, explains to culture<\/strong>. <\/p>\n\n\n\n

Caputo Cheese is known for its focus on Italian styles such as burrata, Romano, and mozzarella, with the latter winning \u2018Best of Class\u2019 at the World Championship Cheese Contest<\/a> this year. However, the company also understands the importance of serving Chicago\u2019s diverse culinary community. \u201cCaputo Cheese has always looked beyond our own walls to find the best cheeses and ingredients,\u201d Herbert says. \u201cFrom the beginning, we have sourced cheese from around the globe and around the country, developing long-lasting bonds with cheesemakers allowing us to fine tune our selections of wheels and blocks,\u201d he explains.<\/p>\n\n\n\n

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Photo Credit: Caputo Cheese<\/figcaption><\/figure>\n\n\n\n

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Chicago is renowned for its delicious cheesy dishes, extending beyond pizza to classic bites like jibaritos\u2014a Puerto Rican plantain sandwich filled with Chihuahua or American cheese and stewed meats, plus other culinary gems. Below, you\u2019ll find some dishes that the Caputo Cheese team believes embody the essence of Chicago, with cheese at the forefront.<\/p>\n\n\n\n

The Cheesiest Chicago Dishes According to Caputo Cheese<\/h1>\n\n\n\n

Tavern Style Pizza (Mozzarella + Parmesan)<\/h2>\n\n\n\n
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Photo Credit: Brent Hofacker<\/figcaption><\/figure>\n\n\n\n

\u201cThe tavern-style, square-cut, thin crust pizza that real Chicagoans know is the REAL Chicago pizza also carries its share of mozzarella and grated Parmesan,\u201d Herbert says. Its thickness (or, in this case, lack thereof) separates tavern-style from other slices since this type is cracker-thin, allowing the cheese to shine. <\/p>\n\n\n\n

Italian Beef Sandwich (Mozzarella)<\/h2>\n\n\n\n
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Photo Credit: Brent Hofacker<\/figcaption><\/figure>\n\n\n\n

\u201cThe iconic Italian beef sandwich is always offered with melted mozzarella (and one of my secrets is adding Parmesan rinds to the juice [or au jus which you dip your sandwich into] to make it even better),\u201d Herbert says.  <\/p>\n\n\n\n

Elotes (Cotija)<\/h2>\n\n\n\n
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Photo Credit: Cla78<\/figcaption><\/figure>\n\n\n\n

Salty cheeses offer a savory addition to this creamy dish that traditionally combines corn, mayo, sour cream, cilantro, chile powder, and a spritz of lime juice. \u201cRecognizing Chicago\u2019s Mexican population, the second largest after L.A., and its influence on our local cuisine, we have added grated cotija cheese to our repertoire, perfect for adding a finishing touch to a wide range of dishes from street food like Elotes<\/a>,\u201d says Herbert.<\/p>\n\n\n\n

Deep Dish Pizza (Mozzarella + Provolone + Parmesan)<\/h2>\n\n\n\n
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Photo Credit: Brent Hofacker<\/figcaption><\/figure>\n\n\n\n

This classic may vary with the add-ins, but the cheese blend typically stays the same. \u201cDeep dish pizza isn\u2019t deep dish without a couple of pounds of mozzarella and provolone on the inside and a blizzard of grated Parmesan or Romano on top,\u201d Herbert says. <\/p>\n\n\n\n

Chicken Vesuvio (Pecorino Romano)<\/h2>\n\n\n\n
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Photo Credit: Brent Hofacker<\/figcaption><\/figure>\n\n\n\n

Chicken Vesuvio is a well-known Chicago recipe that involves roasting chicken and potatoes and finishing them with a white wine sauce. According to Herbert, a dusting of Pecorino Romano can give this dish savory and salty notes, which will help tie its ingredients together.<\/p>\n\n\n\n

Stuffed Melrose Peppers (Pecorino Romano)<\/h2>\n\n\n\n
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Photo Credit: altitudevisual<\/figcaption><\/figure>\n\n\n\n

\u201cA local specialty, the Melrose pepper, was cultivated from seeds brought from Italy by immigrants who settled in the suburbs of Chicago. Resembling a Hatch chile or a shishito pepper, but milder and sweeter than both, Melrose peppers are perfect for stuffing with Italian sausage, breadcrumbs, and Romano before shallow frying in good olive oil,\u201d says Herbert.<\/p>\n\n\n\n

Tacos (Cotija)<\/h2>\n\n\n\n
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Photo Credit: Adrienne<\/figcaption><\/figure>\n\n\n\n

You cannot talk about Chicago food staples without highlighting the diverse array of tacos available in various neighborhoods of the city. If you take a trip to Pilsen, located on the lower west side, you\u2019ll find countless taquerias. Typically, if you find cheese on a taco, it\u2019s usually cotija<\/a>, explains Herbert. <\/p>\n\n\n\n

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