Cheddar Cheese Salad Bowl

Servings: 2 Prep: 4 min Cook: 11 mins Total: 15 min

This is kind of a fun one. It’s … 100% CHEESE!!! It should also be said that this particular bowl is about the size of an upturned beanie.

A few months ago, I made very small parmesan cheese cups. Around the same time, I made some hazelnut crackers. Both spawned several emails and comments about bigger bowls, cheese shapes and “other” things which can be used for dipping. This led me to deciding to make a bigger bowl, with a different cheese and then suggest you break it up for “chips” … with which to dip … OR … fill it up with stuff, like a Taco Salad!

These bowls are a lot of fun, completely and totally and utterly delicious and quite strong, too! They will hold your salad, or grilled chicken, or whatever you choose to put in it (nothing with too much liquid, though. Soup would be a disaster!)

They are little more than cheese melted and fried in a non-stick sauté pan. Once it’s sufficiently fried, it’s scraped out and IMMEDIATELY draped over a upturned bowl or cup, where it will form its shape and harden. YAY!

Note: Again, this can be simply broken up and used as chips for a nice salsa, or any other creamy dip. Finally, you don’t need to limit yourself to bowls. Try hanging the cheese sheets over a wooden spoon handle sitting over a pot … TACO SHELLS!

Cheddar Cheese Salad Bowl
Net Carbs
1/2 lb (227g) cheddar cheese, grated
Grand Totals (of 2 servings):
Totals Per Serving:
1.4 g

Cheddar Cheese Salad Bowl

Cheddar Cheese Salad Bowl

5 from 2 votes
Print Rate
Prep Time: 4 minutes
Cook Time: 11 minutes
Total Time: 15 minutes
Servings: 2 Servings
Author: DJ Foodie


  • 1/2 lb cheddar cheese grated


  • Heat a large non-stick sauté pan over medium heat.
  • Evenly sprinkle your grated cheese around the base of the pan.
  • Depending on the size of your pan, you may need to occasionally adjust the pan over the burner, to ensure that it cooks evenly (this means moving the pan around the burner ... one side may cook quickly, so move the side that ISN'T cooking quickly over the center of the burner to catch it up, etc.)
  • Continue to cook over low-medium heat. The cheese will melt and melt together. It will eventually begin to fry and darken. Once the cheese has a firm "crispy" look to it, but before it burns, pry it out with a heat resistant plastic spatula and IMMEDIATELY drape it over an upside-down bowl. It should form to the shape of the bowl and quickly begin to harden.
  • Allow it to rest for a few minutes, or until it's sufficiently chilled.
  • Repeat the process to make more cheese bowls!

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19 thoughts on “Cheddar Cheese Salad Bowl”

  1. Cheese Bowls are great! You can make them big or small, flat or bowl shaped. Break them up for chips! You can even use different cheeses! Not recommended for soup. 🙂

  2. I have just found you and your site and may I just say, in one work: A-W-E-S-O-M-E!!!

    Thanks so much. I am especially very chuffed with the way you mention gramms and such as I live in the Netherlands and even though (with much difficulty I might add) I have now got cup size stuff and papers on my frigde letting me know which measurement is what and how high my Celsius oven is when the recipe says Fahrenheit, I’m still way pleased to see the amount of info you give 😀

    Regarding the cheese bowl, I’ve found that it can be troublesome picking the fied cheese up so that it slides about and sticks to itself before you get the chance to drape it…so…what I do is put the bowl it is to be draped on on the cheese while still in the pan, hold the bowl and flip the pan with the cheese straight onto it…works a charm 🙂

  3. We made these last night! (I posted a picture on your FB page!) 🙂 OMG they were SO GOOD! Taco night is BACK! haha

  4. Hi Nikki and Lisa, thank you for your comments. I’m THRILLED you both liked this bowl. It’s a fun one. Next, try making taco shells with the idea. It can be done! 😀

  5. Love this cheese bowl! Made them this afternoon and filled them with thinly sliced lime garlic marinated chicken tenderloins on top of a taco type salad of iceberg lettuce, avocado, tomatoes and loads of various chili. Sour cream and salsa topped it all off. Even the kids loved them! Like the Dutch poster, I too had to improvise to get them out of the non-stick pan. Tipping the melted cheese "patty" right out on top of the bowl worked great. I tweeked the recipe a little and threw in a few very finely diced jalepeno’s into the cheese.

  6. Hi Corrine! Thanks for the thoughts and tip. My big issue is the fat. As long as you pour off the fat, that should be ok. It largely depends on the pan, how much fat there is, how "slidey" the cheese is in the pan, etc. I don’t know that there’s a "one size fits all" solution to this. Just … be careful! That oil is hot! Glad you liked them … and … did you make one for me?! 😉

  7. Sorry to hear it, Denny. I’m not sure what you didn’t like. The shape? The texture? The idea? It’s just melted cheese, so … the end result shouldn’t be much of a mystery. In any event … sorry you didn’t like it!

  8. Well i have to say i have tried a few of your recipes and they are great, Because i am Diabetic and on a low-carb diet these recipes are ideal for me, But as i am from the UK I have a bit of a problem as to where i can find some of the ingredients such as Coconut flour, and a few of the others ( I can’t think off hand ) but i do try and find a UK alternative ingredient sometimes i can find them but sometimes i can’t. But i do try the dish anyway with great results.

  9. Hi Carole, where there’s a will there’s a way. I lived down in Mexico when I started this way of eating and worked hard to find the ingredients. A lot of them I paid for and literally imported into the country. Keep in mind that ZERO of these specialty ingredients are required. Meat, nuts and vegetable sustained humans for a very long time. Coconut flour and protein powder and erythritol based sweeteners are all recent inventions are are not necessary. In any event, try looking for these ingredients online. For example, <a href="; target="_blank">here’s some coconut flour available in the UK</a>. If you want it … there it is! I hope this helps! 🙂

  10. Sounds yummy…however not for those of us on a low fat aswell as a low carb diet. How does it work with a "low fat" cheese?

  11. Hi Pat … that’s a good question! I confess to not knowing, actually! If you try it, please report back. You’ve piqued my curiosity!

  12. Unknown, technically … if you limit both carbs AND fat, the body will convert protein to glucose for energy, but … I’m inclined to agree with your point. Low-carbing and low-fat is … starvation and will come with all kinds of cravings and hunger pangs. It’ll work, but … it’s uncomfortable and unsustainable … Not recommended.

  13. I actually have those taco salad shaped pans!  I love, love, love cheese – I’m not on any kind of diet or anything, but a cheese taco bowl!!!  Hell yeah!  Thanks!  
    —Reply posted by DJ on 3/27/2015
    Give it a whirl! Just be cautious … that cheese is hot! 😀

  14. Low Carb High/Healthy Fat …. LCHF …. THE most sustainable way of eating.  Just add moderate protein into the mix.

    Eating grain-based carbs (in particular) prevents your body from using its own fat stores for energy, as the carbs/sugars take over and create the chemistry for your body to STORE every bit of fat it can.

    LCHF has seen me drop 25 kg (55 lbs) so easily – and rid my body of all inflammation.  So no more GERD, IBS, asthma, migraines, incredible arthritis pain … etc.  The list goes on, and my local pharmacy has had a severe downturn in his turnover!

    —Reply posted by DJ on 5/20/2015
    YAY!!! Yes, I had a very similar response to this way of eating. You and I are not alone. I truly believe it’s the best way to go. Thank you for reinforcing that idea! 🙂

    • Hi Virgina! I would try to make them “the day of”, or at the very least, late on the night before. They do stay firm and will hold their shape for a good while, but I’ve found that they take on a bit of a “tough/stale” texture the next day. That said, if you’re going to fill them with something warm, this may adjust the texture a bit.

      Also, be aware that if your mac and cheese is “soupy”, it may make for a big mess and the sauce will leak through the holes in the cheese bowls. If it’s not super hot and relatively thick (thickened with a roux, for example), I think you’ll be fine. I’d also try and fill the bowls at the last possible moment … just in case of any leakage.

      Love the idea, but just be aware of the texture issue and leaks.

      I hope this helps!

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