Name: Rosemary and Asiago Cheese Popcorn
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Ingredients: 2-3 tbls. canola oil (can also use coconut oil); 1/2 cups black popcorn (use 1/3 cup yellow popcorn); 1/3 cups grated Asiago cheese; 2 tbls. finely chopped rosemary; 2 tbls. olive oil; salt to taste

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Homemade popcorn is fresh and delicious and always a family favorite for game or movie night. Do you ever crave a more adventurous popcorn, something more than butter and salt? We love making big bowls of Rosemary and Asiago Cheese Popcorn, it’s savory, cheesy and a little salty. Honestly, it’s a bit addicting.

with Asiago Cheese and Rosemary

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Grating an aged Asiago cheese over warm popcorn adds a bit of nutty flavor and as it melts it gets into all the nooks and crannies of the popped corn to add a delicious savory flavor.

What is Asiago Cheese

This Italian cheese from northeastern Italy is made from cow’s milk and has a creamy nutty flavor
Fresh Asiago is a semi-soft cheese with a mild flavor
Aged Asiago is a dry cheese with a sharp flavor that depends on its age
Make sure when buying Asiago it has the certification of PDO with it along with the Asiago stamp on the cheese rind. This way you know you are buying the authentic Italian cheese.

If you have some unexpected guest this is a perfect snack to make, everyone can dig into some warm popcorn. Having company for the big game, this popcorn is the solution for that too. Needing a snack just for yourself, you can make a small batch of popcorn and enjoy a bowl just for you.

I happen to have several varieties of popcorn and today I am using a Black Jewell popcorn. This is one of my favorites for flavor and it pops into small kernels with thin hulls and truthfully, I love the color.

Simple ingredient for making cheesy popcorn

Popcorn
Asiago Cheese
Rosemary
Olive Oil
Salt

How to make homemade savory popcorn

Use a 3-quart saucepan with a handle and a lid.
Set the pan on the stove at medium-high and add 2 tbls. of oil
Let the oil get hot then drop in a few kernels of corn and when they start popping add the rest of the corn.
Put the lid on the pan and wait for the corn to start popping. If you can keep the lid slightly ajar it lets stem out.
Shake to pan gently over the burner until you don’t hear the corn popping.
Pour the popped corn in a big bowl and add toppings.

Make sure you have a big container to toss in all the toppings so you can stir it up. And this is super important with making popcorn also make sure to add salt, otherwise, you will just have a bland bowl of popcorn.

Don’t forget to Pin to your favorite boards

Check out these other One Hot Oven recipes for more popcorn deliciousness and ways to use Asiago cheese, they are all tasty.

Here is a little popcorn inspiration for you for, a sweeter treat ~ Cinnamon Apple Caramel Corn. If you like the sweet side of popcorn this has a light caramel coating and is flavored with cinnamon and dried apples. It’s nice and crunchy.

Are you looking for more Asiago cheese recipes? These savory Ham and Asiago Cheese Scones are moist, tender and full of Asiago cheese to give these scones some nutty flavor.

Appetizers are always a hit and these Pears, Asiago, Pistachios, and Cranberries in Puff Pastry easy to make and full of sweet and tart flavors. These are a perfect make and freeze appetizer.

Don’t forget the popcorn, I used the Black Jewell popcorn and you can find some here.

Let’s pop some corn

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5 from 8 votes

Rosemary and Asiago Cheese Popcorn

Savory and cheesy this Rosemary and Asiago Cheese Popcorn is a great flavor combination.

Course Appetizer

Cuisine American

Keyword ASIAGO, CHEESE, POPCORN, ROSEMARY

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings cups

Calories 169kcal

Author Jere' @One Hot Oven

Ingredients

2-3 tbls. canola oil can also use coconut oil
1/2 cups black popcorn use 1/3 cup yellow popcorn
1/3 cups grated Asiago cheese
2 tbls. finely chopped rosemary
2 tbls. olive oil
salt to taste

Instructions

Place the saucepan over medium-high heat. Add the oil and heat.
Place a few kernels of corn in the pot and when they start popping add the rest of the popcorn.
Cover the pan with the lid and gently shake the pan over the burner while the corn is popping.
If you can keep the lid slightly off the pan the steam can escape and the popcorn will be crispier.
Listen for the corn to stop popping then remove from the heat and immediately pour into a large serving bowl.
Pour the olive oil over the popped corn then sprinkle with the rosemary, cheese, and salt to taste. Stir and enjoy.

Notes

Store any leftover popcorn in a ziplock bag.

Nutrition

savory ~ salty ~cheesy ~popcorn

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Have any questions or just want to chat about the recipe? Contact me here, and I’ll be happy to help!

What’s your favorite popcorn topping? Leave me a comment, because I am always looking for something new to try.

Happy popping!

Jere’