Chicken Cordon Bleu is one of those classic dishes that sounds fancy but is actually pretty straightforward to make. I’ve made it countless times for family dinners, and everyone always gets excited when they see it on the menu. But if you’re new to making this dish, you might be wondering about one crucial ingredient: the cheese.
The Traditional Cheese Choice: Swiss
When it comes to traditional Chicken Cordon Bleu, Swiss cheese is the most common and authentic choice Its mild, nutty flavor and excellent melting properties make it ideal for this dish. Swiss cheese provides that perfect gooey center when you cut into the chicken, creating that Instagram-worthy cheese pull that makes everyone’s mouth water.
The Swiss cheese used in American kitchens is typically the pre-sliced or shredded variety found in the dairy aisle of most grocery stores. It’s convenient and works well in this recipe.
Why Swiss Cheese Works So Well
There are several reasons why Swiss cheese has become the go-to choice for Chicken Cordon Bleu:
- Mild Flavor: It complements the chicken and ham without overpowering them
- Excellent Melting Ability: Creates that desirable gooey, melty texture inside
- Nutty Undertones: Adds complexity to the overall flavor profile
- Holds Its Shape: Doesn’t become watery when melted
Premium Swiss-Style Cheese Options
If you want to elevate your Chicken Cordon Bleu, consider using these higher-quality Swiss-style cheeses:
- Emmental: The classic Swiss cheese with characteristic holes and sweet, nutty flavor
- Gruyère: A more assertive flavor than standard Swiss, with excellent melting properties
- Fol Epi: A French cheese similar to Swiss but with a slightly more robust flavor
These specialty cheeses are usually found in the refrigerated section near the deli counter at better grocery stores.
Alternative Cheeses for Chicken Cordon Bleu
While Swiss is traditional, there’s no “Cordon Bleu police” that will arrest you for getting creative! Here are some tasty alternatives:
- Provolone: Offers a mild, slightly tangy flavor with good melting qualities
- Monterey Jack: Very mild with excellent melting properties
- Fontina: Creamy and rich with a subtle flavor
- Cheddar: Not traditional but works if you prefer a sharper flavor
Cheeses to Avoid
I learned the hard way that not all cheeses work well in Chicken Cordon Bleu:
- Mozzarella: While it melts beautifully, it’s too bland and watery for this dish
- Pre-shredded cheese: Often contains anti-caking agents that prevent smooth melting
- Low-fat cheeses: They simply don’t melt as well and lack the richness needed
The History Behind Chicken Cordon Bleu
The history of this dish is pretty interesting! Despite its French-sounding name, Chicken Cordon Bleu wasn’t actually invented by the famous Cordon Bleu cooking school (surprise!).
The dish has its roots in Switzerland in the 1940s where chefs were making cheese-stuffed schnitzel. This was likely inspired by veal kiev from France which dates back to at least the mid-1800s. Russian chefs brought veal kiev recipes back from Paris and started using chicken instead.
Chicken Cordon Bleu as we know it today first appeared in print in The New York Times in 1967, in an advertisement for United Airlines touting it as an in-flight meal option. However “veal cordon bleu” was mentioned earlier appearing in the Los Angeles Times in 1958 as an “elegant dish.”
“Cordon bleu” means “blue ribbon” in French, symbolizing the highest order of chefs and culinary excellence. This name reflects the dish’s sophisticated flavor and presentation.
How Much Cheese Should You Use?
I’ve experimented with different amounts, and I find that about 1-2 ounces (28-56 grams) of cheese per chicken breast is ideal. This provides enough cheese for flavor and that satisfying melt without overwhelming the other components.
Getting Creative: Cheese Combinations
Don’t be afraid to mix cheeses! Some of my favorite combinations include:
- Swiss + a small amount of Gruyère for extra depth
- Swiss + Provolone for a more complex flavor profile
- Emmental + a bit of white cheddar for a sharper edge
Just don’t go overboard with too many different cheeses, or you’ll lose the balance of flavors.
Beyond the Cheese: Other Ingredients Matter Too
While we’re focusing on cheese here, the quality of the other ingredients also affects your final dish:
- Ham: Black Forest or honey ham work particularly well
- Chicken: Thin, evenly pounded breasts cook more uniformly
- Breading: Should be light and crispy to contrast with the soft interior
Serving Suggestions
Chicken Cordon Bleu pairs beautifully with:
- Roasted vegetables
- Mashed potatoes
- A simple green salad
- A creamy sauce like Dijon mustard sauce or béchamel
Common Questions About Cheese in Chicken Cordon Bleu
Can I make Chicken Cordon Bleu ahead of time?
You can assemble it up to 24 hours in advance and keep it refrigerated, but I recommend adding the breading just before cooking to prevent sogginess.
What’s the best way to ensure the cheese melts properly?
Pound your chicken to an even thickness and cook at a moderate temperature. This allows the cheese to melt gradually without burning the outside.
Is Chicken Cordon Bleu traditionally deep-fried?
While some recipes call for deep-frying, it’s more commonly pan-fried or baked. I prefer baking as it’s healthier and less messy.
Can I add vegetables to my Chicken Cordon Bleu?
Yes! Thin asparagus spears or sautéed mushrooms can be added, but be careful not to add too much moisture, which could make the breading soggy.
My Final Thoughts
While Swiss cheese remains the classic choice for authentic Chicken Cordon Bleu, don’t be afraid to experiment with other cheeses based on your preferences. The best cheese is ultimately the one that you and your family enjoy most!
I’ve made this dish countless times, and while I usually stick with Swiss or Gruyère, I’ve occasionally used provolone when that’s what I had on hand, and it was still delicious. The key is finding a cheese that melts well and complements the chicken and ham without overwhelming them.
Whether you’re making Chicken Cordon Bleu for a fancy dinner party or just a weeknight family meal, getting the cheese right will ensure your dish turns out perfectly every time. Happy cooking!
Recipe Tip This recipe was tested with sauvignon blanc wine.
Do you have questions when shopping for cheese? Ask the cheesemonger! A cheesemonger specializes in the buying and selling of high-quality cheese, usually available in the specialty section of a grocery store or cheese shop. Knowledgeable and passionate, a cheesemonger is a go-to resource for cheese varieties and pairings, proper cheese storage and handling, its cooking applications and cheese brand information.
This cheese is named after Master Cheesemaker Steve Stettler. Steve is certified in specialty swiss, and this cheese is crafted using his own recipe for swiss-lace cheese.