May 31, 2025

WEEKLY MENU 06.01.25

Weekly Menu 06.01.25: Say Cheese

Why are we getting ooey and gooey during the Weekly Menu 06.01.25? June 4th is National Cheese Day, baby! It’s about time, huh?

National Cheese Day: Yes, It’s a Thing, and we’re all in for it

If you needed a reason to eat more cheese this week, here it is. Whether you’re all about sharp cheddar, melty mozz, or that fancy wedge of brie you pretend not to love—we’re celebrating the melty, crumbly, creamy goodness that makes everything taste better.

Believe it or not, National Cheese Day has been around since 1914. That’s over a century of honoring the dairy MVP. Cheese has been part of human diets for thousands of years—and honestly, we’ve never looked back. Across the world, cheese stands for comfort, celebration, and the kind of food joy that never lets you down.

So grab a block, a slice, or a whole dang board and dig in.

How to celebrate during the Weekly Menu 06.01.25~

What’s the plan for the celebration? We’re incorporating cheese into as many dinners as possible without making us sick. Or completely stopped up. Ahem.

The trouble with this (apart from the obvious) is that there are so many choices!

Classics

There are the typical ones, like toasted cheese, grilled cheese, and mac and cheese. You certainly can’t go wrong with those. This toasted cheese looks a lot different than the one I had growing up. American cheese melts differently, you know?

Boring, you say? We can take some ideas from Europe. How about Raclette and Fondue? They’re different but similar.

Raclette

Raclette is a type of cheese and a presentation. But, when people refer to “raclette,” they usually mean the dish rather than just the cheese. In this context, raclette refers to a traditional Swiss meal where the cheese is melted and then scraped onto various accompaniments.

The process typically involves heating a giant wheel of raclette cheese, either by an open fire or using a special raclette grill or machine. When the cheese melts, it becomes gooey and bubbly. The melted cheese is scraped off the wheel onto a plate or directly onto accompaniments such as boiled potatoes, cured meats, pickles, and vegetables. I really need some of this in my life. Sooner rather than later.

Fondue

Fondue is a fun, shared Swiss dish that involves dipping various foods into a pot of melted cheese, chocolate, or hot oil. The word “fondue” comes from the French word “fondre,” which means “to melt.”

The most common type of fondue is cheese, where a blend of melted cheeses is flavored with garlic, wine, and often a touch of kirsch (cherry brandy) or other spirits. The mixture is kept warm over a small burner or fondue pot, and diners use long forks to dip pieces of bread, vegetables, and sometimes meats into the bubbling cheese.

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Fondue gets a bad rap because it was trendy in the ’60s and ’70s. I say it’s time to bring it back! We did get two fondue pots when we got married. And, no, we didn’t get married in either of those decades. But the pots used liquid fuel instead of the nice electric ones now. No burned pots anymore!

The Swiss know what they’re doing with cheese.

We have many recipes featuring cheese here on The Well Seasoned Mom. Take your pick from any of these. (If you click on the picture, the magic of the internet will take you to the recipe.)

Caramel Apple Cream Cheese Dip on a platter with apples — Caramel Apple Cream Cheese Dip

Cooked Peperoni Cheese Bites on paper towel — Caramel Apple Cream Cheese Dip

Weekly Menu 06.01.25

So, what made the cut for our Weekly Menu 06.01.25? We’re sliding in a cheese plate that includes sweet fig jam on Sunday. The combo is not only super simple, but it’s very family-friendly. I love the texture of aged Irish Cheddar, but any cheddar with a bit of assertiveness will do. We’ve planned a cheesy dessert featuring New York-style cheesecake.

On Wednesday we’re having a classic family favorite – Cheesy Chicken. I almost had to.

We’re putting Bert to work again this week – because grilling/Blackstone season is in full swing. I’m so happy!