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Land o Lakes 4 Cheese Italian Blend

kattyeyes Sep 23, 2012 06:06 AM

A zippy twist on straight up American--Asiago, Romano and Parmesan. DELISH! Would be great in mac 'n cheese, as suggested by the man next to me in the deli yesterday...or melted on a cutlet...or in a grilled cheeeeeeeeeese. Have you tried it? I need to make mac 'n cheese like I need another hole in my head, but it's very tempting. Plus LOL cheese is just, well, funny. HA HA HA!

  1. HillJ Jan 17, 2013 06:03 PM

    I don't see any 'specks' of herbs of any kind. Is there any dried herbs (basil, oregano) in the cheese?

    2 Replies
    1. re: HillJ
      kattyeyes Jan 18, 2013 04:50 AM

      No herbs. Just cheese. Just good. :) It is now my favorite cheese for a sausage biscuit.

      1. re: kattyeyes
        c oliver Jan 20, 2013 02:37 PM

        Interesting. I've never had a sausage biscuit that has cheese in it. Must be a Yankee thing :) Doesn't sound bad, just different.

    2. MsMaryMc Sep 25, 2012 01:15 PM

      Trader Joe's has a similar blend, only it also has some fontina, too. They call it Quattro Formaggio. It actually has some flavor, unlike a lot of pre-shredded cheese. A little on a Boboli pizza crust, with a smear of bruschetta spread out of a jar, makes a pretty good quickie lunch.

      2 Replies
      1. re: MsMaryMc
        pamf Sep 25, 2012 01:28 PM

        If you click on the link above, the photo is of a block of cheese, not the shredded, bagged mixes. Apparently, Lo'L has made a processed cheese which they are claiming to have the flavors of these distinct natural cheeses.

        1. re: pamf
          kattyeyes Sep 25, 2012 02:26 PM

          Right, not shredded--you can get it sliced in the deli. Though, I'm sure they could cut a block of it if you preferred to shred it. MsMaryMc, that TJ's blend sounds good, too.

      2. Tripeler Sep 24, 2012 07:13 AM

        I think I have had that particular four-cheese blend before, and the Asiago makes it really good. Certainly ideal for sprinkling on foods already cooked, though I wouldn't hesitate to use it for mac 'n cheese with the addition of a melt-friendly main cheese. Perhaps also in sandwiches along with provalone? Anyway, sounds great.

        4 Replies
        1. re: Tripeler
          kattyeyes Sep 25, 2012 02:32 PM

          I had it melted over a pork cutlet today on nice, toasted sourdough with doctored mayo: garlic, basil, lemon zest, lemon juice, cayenne. It was delicious! :)

          1. re: Tripeler
            kattyeyes Sep 25, 2012 09:00 PM

            While I ordinarily don't care for American cheese on a sandwich (I'm a provolone kinda girl), I did try this on my usual combo--peppered salami & prosciuttini with homemade giardiniera. It really fits right in! It's not "ordinary" American by any stretch of the mind. I guess you could call it an Italian-American mutt like me. :)

            1. re: kattyeyes
              ocpitmaster Jan 21, 2013 10:21 AM

              Sandwich sounds good; am looking for a homemade giardinera receipe

              1. re: ocpitmaster
                kattyeyes Jan 21, 2013 10:58 AM

                We used the New York Times as a starting point and modified a bit from there--adding 1/2 a sweet onion and olives, more carrots and celery, 'cause we like 'em. You'll find you need extra "dressing" as you're putting it in jars, so, rather than winging it at the last minute, I added extra oil, vinegar and oregano to my version of the recipe.

                ETA: Crinkle-cut carrots are key (family tradition). :)

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