Pair with asparagus, melon and breads. Lighten Up Smart Cheese by Kimberly D. Lowe , Associate Editor Sharp Cheddar on burgers. Aged mozzarella on pizza. Monterey Jack in burritos. Cheese plays a significant role in many best-selling concepts.
Cheese presents a challenge in foodservice settings where fat is an issue.
The first method is the quickest route to cutting fat. Pepe Lopez, executive chef and vice president of research and development for El Torito in Irvine, Calif., uses low-fat Monterey Jack in the chain's grilled chicken quesadilla. To compensate for flavor loss, Lopez spices the quesadillas with Anaheim chiles and fruit relish made with fresh pineapple, green onions and serrano peppers. This opens up a world of possibilities that include tart goat cheese, nutty feta, piquant blue and tangy Romano. In many cases, the flavor will be far greater than when a larger amount of mild-tasting cheese, such as mozzarella or Swiss, is used.