Sun-dried tomato cheese Calories

To make sun-dried tomato cheese at home, chop sun-dried tomatoes and mix them into crumbled or softened cheese. If the tomatoes are very firm, soften them first; add herbs such as oregano or basil if you like.

There is no single required cheese for sun-dried tomato cheese. A mild, creamy cheese gives a spreadable result, while a crumbly cheese makes a chunkier mixture; choose one whose saltiness works with the tomatoes.

Sun-dried tomato cheese can soften when heated, but how smoothly it melts depends on the cheese base. A creamy cheese is more likely to turn soft, while a crumbly one may hold its shape or separate.

Sun-dried tomato cheese works well stirred into warm pasta, where it can soften and coat the noodles. Add a little pasta cooking water if the mixture seems too thick, and taste before adding salt because the cheese may already be salty.

Serve sun-dried tomato cheese with bread, crackers, fresh vegetables or olives as part of a snack or cheese plate. Fresh, mild accompaniments balance its concentrated tomato flavor and savory taste.

Keep sun-dried tomato cheese covered in the refrigerator and use a clean utensil to take some out. Follow the package’s storage directions if it is a packaged product, and discard it if you notice mold or an off smell.

Yes, you can freeze sun-dried tomato cheese, though thawing may make it crumbly or watery. It is usually better suited to cooked dishes after freezing than to serving on a cheese board.

Sun-dried tomato cheese is often salty because both the cheese and the tomatoes can contribute sodium. The amount varies with the ingredients, so taste it before adding salt to a recipe or serving it with salty foods.

Yes, sun-dried tomato cheese can be used on pizza. Add it in small pieces so its savory tomato flavor does not overwhelm the other toppings; whether it melts smoothly will depend on the cheese base.