This one pot Chicken Cheese casserole will be as popular in your house as it was in mine. It uses a classic Dutch cheese.
Holland and Cheese go hand in hand.
Did you realise that? It’s part of the image and symbolism of the Dutch (don’t mention windmills and clogs), happy cows, milk and cheese.I think you might be surprised to learn that Holland exports more cheese than any other country in the world. Cheese is as much a part of culture here as it is in that other cheese country a bit to the south ( France). In Holland even though there are many types of cheeses made, they specialise in hard and semi hard cheeses for snacking and very successfully for cooking.
Frico, the company producing Landkaas, the cheese I used, has been around since 1898, and still use some of the same recipes making pure natural preservative free cheese.
How do you make a giant cheese with wholes in it?
Landkass literally translated means cheese of the land. This is a Dutch cheese made in the style of a Swiss Emmental cheese, using similar ingredients but maturing much faster. It’s a Cow’s milk cheese, and when made, bacteria are added to aid in the maturation process. The curd is formed into large 5-6 kg rounds and matured for around 4 weeks under conditions that allow the cheese to ripen and internally release gas, (as a result of that added bacteria). The gas produced creates holes within the cheese that give it that distinctive Swiss cheese appearance. Once mature and ready for sale it is coated in a wax. Cheese is a living breathing thing so this stops the cheese breathing and maturing further while helping prevent mould and drying out.
Frico Landkaas is a distinctive cheese that is quite milky/ creamy, nutty and has a sweet after taste. I like it’s slightly lactic bite that softens into a nice sweet finish and this is what makes it so successful and versatile in cooking. The texture is ideal for sauces and melting of course. Picture a giant Ruben with melted Landkaas.
I spent nearly a year working in different parts of The Netherlands and cooked with so much of their wonderful cheese. Look for it at Woolies in Australia.
- 500 gm chicken thigh fillets approximately 4 thighs / cut into 4 pieces
- 150 gm Frico Landkaas Cheese grated
- 100 gm onion sliced julienne
- 200 gm peas defrosted or sliced snow peas(1 cup)
- 20 gm dijon mustard 1 tablespoon
- 1 clove garlic
- 125 ml cream thickened (1/2 cup)
- 180 ml chicken stock 3/4 cup
- 25 gm Panko crumbs 1/2 cup
- 5 gm salt and pepper
- 40 ml olive oil 2 tablespoons
- 1 Tablespoon Thyme chopped
There are so many recipes you could make with this cheese…
- Roasted Brussels Sprouts with smoked bacon and Landkaas
- Chicken Breast rolled and stuffed with ham and Landkaas
- Corn and Frico Landkaas fritters
- Macaroni and chipotle chilli with Frico Lankaas cheese
- Cheese puffs
- Corned Beef Ruben
- Beef and Frico Lankaas meatballs with flatbread and dijon mayo
- Veal escalopes with melted cheese and baby capers
I like it’s delicate, sweet nuttiness and savoury finish for making delicious sandwiches, decadent toasties or impressive cheese and fruit boards. It also gives me some of that feeling you get when you eat something that gives you good memories.