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Cheese Dough

Cheese dough is leavened or unleavened dough that is made by kneading wheat flour with grated cheese, eggs, milk, flour and/or yeast. A large variety of cheeses may be added to the dough like Gouda, Ricotta Cheese, Goats cheese, Blue Cheese, Cheddar cheese, Parmesan, cold cream cheese, cottage cheese, or Gruyère cheese. Cheese may also be sprinkled on top of the dough before baking.

 

How to Make Cheese Dough?

Cheese dough is made by combining all-purpose flour with finely shredded hard cheese or soft creamy cheese. Cheese is generally blended into the flour with egg yolks, salt and/or butter to make a thick dough. This unleavened dough can be used to make cheese flavored pasta or pastry crusts. Yeast, baking powder and baking soda can be added to the same basic cheese dough to make leavened dough for savory breads, loaves, muffins, cupcakes, pizzas etc. Sometimes, the dough is kneaded without cheese and later, stuffed with a cheese filling or smothered with cheese.

 

Popular Cheese Dough Recipes

 

Khachapuri (vatrushka with cheese) is a special Georgian cheese dough pastry that is made by combining flour with milk, yeast, eggs, sugar, and salt. The dough is kneaded and then wrapped around a mozzarella, feta cheese, eggs and pepper filling and baked till puffed and golden.

 

Greek Cheese pie with Kataifi cheesy dough is made by layering the kasseri cheese inside layers of phyllo dough. The layers are then covered with butter, egg and milk to form a thick cheesy pie.

 

Peirogi cheese dough is made by blending cream cheese, butter, cream, milk, flour and salt. This dough is then rolled out and filled with meat, vegetables and cheese and baked till done.

 

Rugelach is a special pastry that is made by rolling out basic cream cheese dough and then wrapping it around a filling of apricots and walnuts. The rolls are then baked till done.

 

Preferable Cooking Methods for Cheese Dough

Cheese dough is usually baked or pan-fried after filling with a range of ingredients like cheese, vegetables, meat etc.