Tillamook Test Kitchen: Cheesy Popcorn
Popcorn is one of those foods that will forever be a staple in my life. It used to be my go-to after school snack and it continues to be something that I nibble on. We recently learned that some of our fans love popcorn as well, but they like to add Tillamook Cheese! Why we didn’t think of this first is beyond me, but we decided to put the idea to the test and find the best way to make cheesy popcorn!
The test: Is it better to make a roux (and add cheese to it!) or just sprinkle cheese on some popcorn and broil until the cheese is melted? This is what I learned:
• If you don’t have a good roux recipe, find one! My first attempt at a roux (without paying close attention to measurements) and adding cheese ended up in a big blob mess! Having the right measurements so the cheese melts properly is important!
• My second attempt (pictured above) was much better! However, don’t go light on the cheese… keep adding it until you get your desired taste.
• This method is super simple… pop the popcorn, add to a baking sheet, sprinkle with cheese, and bake until cheese is melted. It’s done within minutes, and tasty!
Both methods worked, but the second method of sprinkling grated cheese over popcorn and broiling until the cheese melted was my favorite. The popcorn didn’t get soggy like it did with the roux mixture, and there was a stronger cheese flavor!
The next test around cheesy popcorn might have to be what type of cheese to use… any suggestions?
December 15th, 2011 at 1:28 pm
Among the best cheese flavors for our family…….pepper jack and medium cheddar. Those two cheese’s, in combination, will be tried next. Tillmook’s medium cheddar is used for most cheese recipe’s around here.
December 15th, 2011 at 1:34 pm
Zesty blue cheese!
December 15th, 2011 at 1:34 pm
try a nice pepper jack or a real sharp Cheddar (or better yet use both)
December 16th, 2011 at 4:43 pm
Oh good idea, John & Jeannie. Sounds yummy!
-Laura of the Tillamook Team