Columnists,Shanee Preena,TRAVEL & CUISINE l by Shanee Preena l 28 May 2019     - 180

The Cheesy Mysteries

As an Inquisitive teenager visiting the supermarkets which had variety of ingredients use to get me excited. I would walk down each isle with so much joy to figure out what I’m taking home with me for my next dish. Picking out my fruits and fresh vegies I’ll have exquisite ideas of what platter came out that day. Breezing though the meat section was always a delight for me as I was taught how to pick my perfect piece of rib-eye at a very young age but I would always get stuck as I walked towards the cheese section where my mind would start racing in all directions thinking where do I start.

From cheddar to mozzarella, parmesan to mascarpone how does one know exactly what this is used for. Puzzled many times I would go back home with very safe, cant go wrong options and then think what if I tried something else? What would the after taste be if I cooked this with a different cheese? I’m sure many of you have had that thought cross your mind and very sure some are still looking for answers.

In todays article ill share with you what I have found in my chef-mom journey and share a very easy and delicious recipe that will solve your cheesy mysteries. Don’t be afraid to try out. The world of cheese is yet to be discovered.


We all love cheddar don’t we? This is the most commonly used type of cheese as its flavor is so familiar to us. From a basic Mac & cheese to a grilled three-cheese sandwich, cheddar would always be the “mom” of the family. Its salty yet creamy taste is able to remove any empowering flavor to bring unity to any dish and that’s why we all love it. The untold mysteries or secret behind cheddar is that’s this “go-to- gal” is not only for savory dishes but her mysteries lie in the sweetest dishes as she allows to be wrapped between layers of fruit and caramelized sugar. Try some cheddar on your next apple pie and the meaning of “cheddar” will change in your taste buds forever.


If the word mozzarella immediately takes your mind to a slice of pizza being pulled off a large pizza with stretchy cheesy dripping down you still haven’t met our real friend Mozzarella. In its true essence mozzarella is meant to be consumed fresh, its curd like semi-soft texture is so rich in flavor and is best within a few hours of being made, couple this beauty with some basil, fresh tomatoes and olive oil and its like a match made in heaven.


Like the sprinkled almonds on a love cake, Parmesan has a complimenting quality. Its crumbly nutty, fruity flavor gives life to the dish that it’s being served. Sprinkle some Parmesan to the next risotto, pasta or pizza that comes out of your kitchen to give it extra “Wow”.


Known as the star of a tiramisu, Mascarpone cheese can be used both in sweet and savory dishes. It’s a combination of curdled milk cream and citric acid, which allows it to leave behind a rich buttery creamy flavor. The best quality of this beauty is that’s she’s able to enhance the flavor of any dish without disturbing the original flavor. If your worried that your dish wouldn’t taste as good, trust me your in for a special treat. Next time you think of peach float try is with mascarpone and you’ll be know as the star of the show.

Start Loving & get cooking smiley



  • 2 cups uncooked macaroni
  • 2 cups shredded sharp Cheddar cheese
  • 1/2 cup grated Parmesan cheese
  • 3 cups milk
  • 1/4 cup butter
  • 2 1/2 tablespoons all-purpose flour
  • 2 tablespoons butter
  • 1/2 cup bread crumbs
  • 1 pinch paprika

Cook macaroni according to the package directions. Drain. In a saucepan, melt butter or margarine over medium heat. Stir in enough flour to make a roux. Add milk to roux slowly, stirring constantly. Stir in cheeses, and cook over low heat until cheese is melted and the sauce is a little thick. Put macaroni in large casserole dish, and pour sauce over macaroni. Stir well. Melt butter or margarine in a skillet over medium heat. Add breadcrumbs and let it turn lightly brown. Spread over the macaroni and cheese to cover. Sprinkle with a little paprika and Parmesan. Bake at 350 degrees F (175 degrees C) for 30 minutes. Serve.


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