{"id":2399,"date":"2025-03-30T16:25:23","date_gmt":"2025-03-30T16:25:23","guid":{"rendered":"https:\/\/www.sutyo.com\/5-tantalizingly-unique-cheese-dishes-to-try-in-los-angeles\/"},"modified":"2025-03-30T16:25:23","modified_gmt":"2025-03-30T16:25:23","slug":"5-tantalizingly-unique-cheese-dishes-to-try-in-los-angeles","status":"publish","type":"post","link":"https:\/\/www.sutyo.com\/tr\/5-tantalizingly-unique-cheese-dishes-to-try-in-los-angeles\/","title":{"rendered":"5 Tantalizingly Unique Cheese Dishes to Try in Los Angeles"},"content":{"rendered":"
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It\u2019s tough to beat great cheese served simply with bread, crackers and accoutrements like seasonal fruit and nuts. But it\u2019s worth going out of your way to enjoy cheese-forward dishes from chefs who do more than just serve Caprese in summer or plop burrata on a plate with some pesto. We\u2019re not just celebrating grilled cheese, cheesecake or mac & cheese, no matter how indulgent or extravagant the preparation. These L.A. cheese dishes stand out as truly unique.<\/p>\n

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\"Crispy<\/p>\n<\/figure>\n

Crispy California Cheese Curds<\/strong><\/h2>\n

Agnes Restaurant & Cheesery<\/strong><\/a><\/p>\n

Vanessa Tilaka and husband Thomas Kalb have turned their multifaceted Old Pasadena business into a destination for everything from impeccably sourced cheese to house-baked breads, sandwiches and a dinner menu that deftly melds Italy, the Midwest and California. Their \u201csnackadoos\u201d are small, share-friendly plates. Crispy California cheese curds ($12) highlight this category at lunch and draw on Kalb\u2019s childhood memories of scoring \u201csqueaky cheese\u201d from an Iowa creamery. At Agnes, they craft crunchy golden nuggets using curds they source from Wm. Cofield<\/a> in Petaluma, California. Some chunks are round, oval, others oblong and ruptured, all delicious, served with a beguiling, savory sauce. Blue cheese and Caesar dressing blend with spicy seasoning salt made with dehydrated, lacto-fermented Fresno chilies, punchy bread and butter pickled celery, and fresh dill. <\/p>\n

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\"Forma<\/p>\n<\/figure>\n

Chitarra Cacio e Pepe<\/strong><\/h2>\n

Forma Restaurant & Cheese Bar<\/strong><\/a> <\/strong><\/p>\n

Chef Piero Topputo and front of house business partner Mario Sabatini debuted along Santa Monica\u2019s high-end Montana Avenue in 2015 and expanded to Venice\u2019s more casually trendy Main Street in 2020. Forma is one of the \u201cBest Los Angeles Restaurants for Cheese Plates and More<\/a>.\u201d Pasta dalla forma certainly qualifies as \u201cmore.\u201d With this unique preparation, Forma team members toss steaming pasta in huge Italian cheese wheels, accumulating flavor with dramatic flair. Chitarra cacio e pepe ($26) features fresh spaghetti, black pepper, and extra virgin olive oil tossed in a Pecorino Romano well, imparting wonderfully sharp flavor to the pasta.<\/p>\n

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\"Mister<\/p>\n<\/figure>\n

Grilled Cheese Pork Ribs<\/strong><\/h2>\n

Mister Bossam<\/strong><\/a> <\/strong><\/p>\n

Seok Kim and Minsoo Moon debuted their high-energy pork fueled concept in Koreatown in late 2014. Mister Bossam has since expanded to Rowland Heights. Bossam, handheld pork belly wraps, is the house specialty, but vivid LA grilled cheese pork ribs ($48.99) are still well worth noting. Baby back ribs are available mild, spicy or very spicy, served atop beloved Korean-style \u201ccorn cheese,\u201d a blend of molten mozzarella cheese and corn kernels, garnished with shaved scallions and pickled jalape\u00f1os. The partitioned platter also showcases sliced mushrooms, a fluffy scallion flecked egg moat, sugar-dusted baby potatoes and pineapple. At the end, servers create fried rice, complete with a cracked egg, in the central compartment.<\/p>\n

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\"Ospi<\/p>\n<\/figure>\n

Crispy Provolone<\/strong><\/h2>\n

Ospi<\/strong><\/a> <\/strong><\/p>\n

Jame Enoteca\u2019s Venice Beach spinoff from chef\/owner\/\u201dTop Chef\u201d competitor Jackson Kalb and partner\/wife Melissa Saka specializes in pastas and cracker-thin pizzas. Ospi is the couple\u2019s latest triumph, with neon signage that reads, \u201cFeed me pasta & tell me I\u2019m pretty.\u201d Ospi\u2019s crispy Provolone ($16) is just as alluring as linguine and puts mozzarella sticks to shame, with texture and cheese pulls galore. Kalb prepares twin slabs like chicken Parm, showering two large golden breaded discs with Parmesan and parsley, serving with zesty vodka sauce.<\/p>\n

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\"Tony<\/p>\n<\/figure>\n

Khachapuri<\/strong><\/h2>\n

Tony Khachapuri<\/strong><\/a> <\/strong><\/p>\n

Oui Melrose owner Armen Piskoulian\u2019s repertoire includes burgers, sandwiches, donuts, and Tony Khachapuri, a separate brand that highlights a comfort food from his youth. His boat-shaped Georgian flatbreads ($13-32) feature a tangy, stretchy three-cheese blend and single egg yolk. Toppings range from mushroom & garlic to house-made pastrami and shaved summer truffles. Piskoulian\u2019s refined recipe now incorporates a house sourdough starter to boost flavor and airiness in his puffy, pull-apart dough. He\u2019s also adjusted the size so his khachapuri is a bit smaller and more repeatable than standard khachapuri. Classic khachapuri often features a butter pat on top, but he blends butter with the cheese blend so it\u2019s fully integrated.<\/p>\n<\/div>","protected":false},"excerpt":{"rendered":"

It\u2019s tough to beat great cheese served simply with bread, crackers and accoutrements like seasonal fruit and nuts. But it\u2019s worth going out of your way to enjoy cheese-forward dishes from chefs who do more than just serve Caprese in summer or plop burrata on a plate with some pesto. We\u2019re not just celebrating grilled … Okumaya devam et “5 Tantalizingly Unique Cheese Dishes to Try in Los Angeles”<\/span><\/a><\/p>","protected":false},"author":1271,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"_exactmetrics_skip_tracking":false,"_exactmetrics_sitenote_active":false,"_exactmetrics_sitenote_note":"","_exactmetrics_sitenote_category":0,"footnotes":""},"categories":[395],"tags":[],"class_list":["post-2399","post","type-post","status-publish","format-standard","hentry","category-milk-and-diary"],"aioseo_notices":[],"_links":{"self":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2399","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/users\/1271"}],"replies":[{"embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/comments?post=2399"}],"version-history":[{"count":0,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/posts\/2399\/revisions"}],"wp:attachment":[{"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/media?parent=2399"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/categories?post=2399"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.sutyo.com\/tr\/wp-json\/wp\/v2\/tags?post=2399"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}