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.
Savory Cheese Popcorn
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.
Here is the simple ingredient list for making cheesy popcorn
- Asiago Cheese
- Olive Oil
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, 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 popcorn making; make sure to add salt, otherwise, you will just have a bland bowl of popcorn.
Let’s pop some corn
Rosemary and Asiago Cheese Popcorn
- 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.
savory ~ salty ~cheesy ~popcorn
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.
Don’t forget the popcorn, I used the Black Jewell popcorn and you can find some here.
What’s your favorite popcorn topping? Leave me a comment, because I am always looking for something new to try.