The Cheesy Times

How Much Cheese Is Made In A Year?

2012-01-29T09:08:00.000-05:00

Cheese production is a growing enterprise in various nations of the world. Actually, Cheese is a generic name for certain food products made of milk. All over the world, cheese is produced in a wide variety of textures and flavors.

Basically, Cheese is made of fat and protein from milk. The milk is mainly gotten from animals such as cows, goats, sheep and buffalo. Cheese production is usually very elaborate. It has to go through some processes before its considered eatable.

One may wonder at how much Cheese is made in a year! The truth is that, several nations are involved here. You can only get a sketchy figure of the amount of cheese made each year all over the world. However, it’s possible to locate reliable sources that can offer clues to the amount of cheese produced in several countries each year.

Basically, several types of cheese are produced in various nations. There are over a hundred types of cheese in production. They vary in their textures, flavors and styles. In most cases, their flavors and textures depend on the kind of milk used in producing them. Raw milk and pasteurized milk are generally used in the production of cheese. There are also processes involved in the production.

Curdling is one of the most popular processes used in the production of cheese. This is mainly the case with the Swiss nation, Holland and the US. Cheddaring is also another popular process used in producing cheese. This is mainly the case in the UK and other English speaking nations.

When it comes to production, cheese is now a major product of agriculture all over the world. Millions of cheeses and their types are produced every year the world over. According to a reliable report from the United Nations Food and Agricultural Organization, the year 2004 recorded over 18 million metric tons of cheese in production.

The US is said to be the largest producer of Cheese in the world today. 30% of the world cheese production comes from the US. Germany and France follow after the US in the production of cheese.

By monetary standards, France is said to be the largest exporter of cheese. Other countries involved in the production of cheese include German, New Zealand, Australia, Ireland and Netherland. [1]

Recently, the US Department for Agriculture listed top cheese producers and their level of production in selected years[2]. Among the countries listed include United States, Germany, France, Italy, Netherlands, Poland, Brazil, Egypt, Argentina, and Australia. Each of the nations has varying number of annual cheese produced in them. They are mainly the top leading nations in cheese production.

In all, Cheese production has always been the order of the day in many of the countries listed above. The future is still very bright for this wonderful edible product.

[1] Sources: FAO and Eurostat.

[2] United States Department of Agriculture for the US and non European countries in 2006 [4]and Eurostat for European countries in 2008 [5]

And the Winner Is....

2012-01-23T23:00:00.000-05:00

Congratulations to S. Harrison of State College, PA for winning our second Cheesy Giveaway which was for half a year's subscription of our cheese of the month club. Be sure to check out our website HERE for our new contest, maybe you'll be the next lucky winner!

How long does it take to make Mozzarella Cheese?

2012-01-22T09:06:00.000-05:00

Mozzarella cheese is usually made from water buffalo milk. It’s the most popular kind of cheese normally eaten in the US although the cheese production originated from Italy. It has also continued to be very popular in various nooks and crannies of the Italian nation.

In the US, Mozzarella cheese is highly priced. This is because the water buffalo milk used in its production is costlier than the normal cow milk. In most cases, cheese makers have to import the buffalo milk from other countries where the buffalo animal is reared. The buffalo animal is a very rare species that is not found in many countries. The water buffalo milk is known to be very high in casein and fat. Hence, it’s always very good in producing quality Mozzarella cheese. You can’t use the milk as beverage since it’s very high in fat and casein.

In most cases, Mozzarella cheese is not allowed to age. It’s usually eaten the same day it’s made. Hence, it takes only one day to produce Mozzarella cheese. The production process is basically known as Pasta Filata. It’s all about heating the curds in water or whey until they begin to form strings and also become elastic. After that, the curds are stretched and then kneaded. This makes them to be smooth. They will then form balls and also look very fresh.

The production process of Mozzarella cheese is very simple and easy. It takes few hours in a day. All you need is to have the ingredients and equipments required. You need the following ingredients: buffalo milk, citric acid, vegetable rennet and water. You need each of these ingredients in specified quantities. The quantities depend on the amount of Mozzarella cheese you want to produce. You can easily locate a simple recipe on how to produce a specific amount of Mozzarella cheese in order to go about the process.

Again, you need to have the necessary equipments on ground. You need the following: large stock pot, long stainless knife, strainer, food thermometer and tea towels. You’ll need each of the equipments at certain intervals during the production of Mozzarella cheese.
Basically, it takes up to 12 to 20 hours to produce Mozzarella cheese. It may also take a maximum of 24 hours. In most cases, you have to allow the curds to ferment for 3 hours or more before you continue. You simply have to be patient in the process.

Once produced, Mozzarella cheese is usually eaten the same day. It can use with a variety of dishes including meats, seafood, vegetable and salads.

How is Mozzarella Made?

2012-01-16T09:03:00.000-05:00

Mozzarella refers to an Italian cheese usually produced through spinning and cutting processes. The name is derived from the Italian verb, “mozzare” which means “to cut”. In the US, Mozzarella is the most popular kind of cheese widely eaten.

Basically, Mozzarella showcases in a variety of kinds. They include:
• Buffalo Mozzarella
• Mozzarella fior di latte
• Low Moisture Mozzarella and
• Smoked Mozzarella

In most cases, water buffalo milk is used in making Buffalo Mozzarella while Fresh pasteurized cow milk or raw cow milk is used in producing Mozzarella fior di latte. Low moisture Mozzarella is made from skimmed or whole milk. It is mainly used in the food service industry. Smoked Mozzarella is also made from milk but it’s usually smoked in a very unique way.

Meanwhile Mozzarella can be produced fresh. Basically, fresh Mozzarella is normally white in color although it can as well be yellow depending on the kind of animal diet used in the production process. Fresh Mozzarella is normally soft and it also has high moisture. It’s usually served on the very day it’s produced. However, it can still be kept in brine for a week or more especially when it’s to be sold in sealed packages. However, Low moisture Mozzarella can be properly refrigerated for a month when produced.

Meanwhile, several kinds of Mozzarella as discussed above can be used for various kinds of pizza. They can be served as pasta dishes. They can equally be served with fresh tomatoes.

Apart from the fresh type, Mozzarella can also be dried partly. The dried type is usually more compact and it’s mainly used in preparing oven-cooked dishes such as pizza and lasagna.
Generally, the production process of Mozzarella depends on the type needed. The Buffalo Mozzarella is usually made from Buffalo milk only. In most cases, the milk is left to ripen in order to allow the bacteria to increase. Rennet is then added to make the milk coagulate. This forms curd which will be cut into pieces after the coagulation. The curd will then be left to sit and heal. After this, it’s also cut into larger pieces. The sliced curds will then be stirred and heated in order to separate them from the whey. The whey will then be separated from the curds. A hoop is then used to place the curds where they will form a mass of solid. The PH of the curds will then lower in the process. After this, it’s then stretched and kneaded with hands. This makes the curd to be smooth and shinny. It will then form nice ball shape which can be eaten.

In all, every other type of Mozzarella undergoes almost a similar process although there are variations according to several approaches used in various countries.

How is Cheddar Cheese Made from Cheese Curds?

2012-01-12T21:01:00.000-05:00

Cheddar cheese is usually known to be somehow hard. It can have yellow or off white color as well. It actually originated from Cheddar village in Somerset. Today, Cheddar is considered as one of the most popular cheese in the whole of UK. In the US, it’s also very popular. It comes second after Mozzarella which is also a very wonderful cheese widely eaten in the US.
The Cheddar Making Process

Cheddar Cheese is made from cheese curds. The production process begins by the gathering of the food ingredients needed. The basic ingredients needed include milk and rennet. The milk used is allowed to ripen before the rennet is added. The ripening of the milk allows lactose to be turned into lactic acid by the resident bacteria. This lowers the pH and also contributes to making the milk to coagulate. This is very important for the making of quality cheese curds which are then turned into cheddar.

The Rennet usually added is an enzyme which is normally gotten from the belly of milk fed calf. The rennet contributes to the coagulation of the milk proteins which helps in the production of curds. In most cases, rennet contains bovine pepsin and chymosin. These two elements help in making the curds come out well.
In most cases, 3 or 4 oz of rennet is usually added per 1000 lb of mix. This helps the milk protein to coagulate and then form nice curds. The Vat is usually mixed after the rennet has been added. This ensures equal mixing and also helps in diluting the rennet for easy spreading. At this point, clean water will be added to dilute the rennet.

Meanwhile, there are also basic equipments required when making cheddar cheese from curds. A stainless steel knife is usually used to cut the curds in a uniform manner during the production process. A stainless steel frame that has stainless steel wires is also needed to slice the curds well.
Vats are also needed during the production process. They can be in rectangular or oval shapes. They may also have nice hollow walls which will be used for accommodating warm water necessary for keeping the curds at required temperatures.
A quality milling machine will then be used to slice the matted curds which are formed as the cheddaring process continues. This will then allow the curds to be salted easily.
Now, curd setting is the next stage. Once the rennet has been added, the entire mixture is allowed to settle in order to form curds. The right temperature must also be set to control the process. Usually, a flat blade is inserted into the curds to make it set. This will be raised up slowly. If the curd breaks, it’s set for cutting. Usually, the curd is sliced into tiny cubes with the help of a stainless steel wire knife. The sliced curds will then be handled well to avoid the loss of protein and fat.

The next stage is the cooking of the curds. After that comes the draining of the curds. Then the curds will be stacked during the cheddaring process. The milking process commences. Usually, the curds can be milked using the hand. The salting process will then follow. After that, the curds are then packed and pressed. They will also be weighed into moulds. After this, the cheddar cheese will then be allowed to age. The aging process may last for one or two months. However this can also last for 1 or more years depending on the type of cheddar needed.

5 Types of Cheese Shipped in a Gift Box For Under $30!

2011-12-11T20:01:00.001-05:00

Check out our latest Special: 5 Types of Cheese Shipped in a Gift Box For Under $30!

Cheese Recipe 41: Cheesy Rice Balls

2011-11-23T11:07:00.001-05:00

This will make about 4-6 servings.

Ingredients:

4 ounces ham, diced finely

2 garlic cloves finely chopped

¼ chives

2 tablespoons butter

4 ounces cream cheese warmed to room temperature

½ cup shredded mozzarella

½ cup shredded provolone

2 cups long grain rice cooked to package directions

½ cup flour

3 eggs beaten

2 cups breadcrumbs

Salt, pepper and parsley to taste

Oil for frying

Method:

Preheat fryer to 375 degrees. Sauté garlic and chives in butter over medium heat. Add the ham, cooking until lightly crisp, and then stir in the rice. Mix the ham mixture, cream cheese, and cheeses, add some parsley. Season with salt and pepper to taste and then begin rolling them into balls that are a little smaller than golf balls. Place on baking sheet. In three separate bowls, place flour, eggs, and breadcrumbs. Season breadcrumbs to taste. Roll the balls through the flour, then eggs, and finally breadcrumbs. Gently add to deep fryer and fry until golden brown and crisp, about three minutes. Serve warm.

Alternative Cheeses:

Provolone, Cheddar

Cheese Recipe 41: Cheesy Rice Balls

2011-11-23T11:07:00.000-05:00

Cheese Recipe 40: Twice Baked Potatoes

2011-11-21T11:04:00.000-05:00

This recipe makes enough for about 8 servings.

Ingredients:

8 slices of bacon, cooked till crisp and well drained

8 large baking potatoes

½ cup milk

1 cup sour cream

8 green onions or chives

1 cup sharp cheddar cheese shredded

4 tablespoons butter

salt and pepper to taste

Method:

Get the oven going to 350 degrees. Bake potatoes for about an hour, or until fully cooked. This is a great time to cook and drain bacon so that it's prepared. Crumble and set aside. After the potatoes are cooked let them cool. It will take about 10 minutes. Slice them in half, lengthwise and scoop out the centers. Place this into a large bowl and save the skins. To the bowl and milk, sour cream, butter, salt and pepper, and ½ the cheese, and ½ the green onions. Spoon this mixture into the skins, cover with rest of cheese and bacon crumbles. Place back in the oven for about another 15 minutes or until cheese is melted.

Alternative Cheeses:

Colby Jack, Smokey Swiss, Gouda

Cheese Recipe 39: Hearty Mac and Cheese

2011-11-19T11:00:00.002-05:00

This recipe will make enough for four servings.

Ingredients:

3 cups milk

½ grated provolone

2 cups shredded Extra Sharp Cheddar Cheese

8 ounces uncooked elbow macaroni

¼ cup butter

2 tablespoons butter

2 ½ tablespoons flour

½ cup breadcrumbs

1 pinch paprika

Method:

Cook macaroni according to directions drain well. In a saucepan, melt the butter, over medium heat. Stir in enough flour to make a roux. Add mil to the roux slowly, stirring constantly. Stir in the cheeses, and cook over low heat until they are melted smooth, and the sauce thickens. Place the macaroni in a large casserole dish and cover with the cheese sauce. Stir well. Melt some butter in a skillet over medium heat and add the breadcrumbs and toss till they are brown. Spread to cover the macaroni and cheese to cover. Sprinkle with paprika for color. Bake at 375 degrees for about 30 minutes.

Alternative Cheese:

Gouda, Cheddar, Colby Jack

Cheese Recipe 38: Cheese Surprise Burgers

2011-11-17T10:57:00.001-05:00

This recipe yields four burgers.

Ingredients:

1 ½ pounds lean ground beef

1 small onion grated

2 teaspoons Worcestershire sauce

1 ½ teaspoon salt

2 tablespoons milk

2 tablespoons parsley chopped thinly

1 slice bread crumbled

½ cup shredded cheddar cheese

Method:

In a medium bowl, combine the bread crumbs, cheese, parsley, and milk. Roll these to form four uniform balls. Set these aside. In the same bowl, combine beef, onion, Worcestershire sauce, and salt. Mix thoroughly. Divide into four portions. Shape each portion around one of the cheese balls that has already been formed. Flatten these lightly with the palm of your hand to make hamburger patties. In a large frying pan, brown each patty on both sides. Then cover these and cook for about 5-10 minutes, until done. Serve on buns and with condiments of choice.

Alternative Cheeses:

Gouda, Swiss, Smokey Swiss, Jalapeño Cheddar, Muenster, Provolone, Extra Sharp Cheddar, or Colby Jack

Cheese Recipe 37: Cheeseburger Pie

2011-11-15T10:53:00.000-05:00

This recipe will serve about 6 people.

Ingredients:

1 Cup shredded extra sharp cheddar

1 pound very lean ground beef

1 large onion minced

1 cup biscuit mix

2 medium to large eggs

1 cup milk

½ teaspoon salt

Method:

Get the oven ready by preheating to 400 degrees. Spray a glass pie dish with non-stick or vegetable spray. In a medium skillet brown the beef and onion over medium heat. It should take about 8-10 minutes. Stir occasionally, and then drain well. Stir in salt. Spread into glass pie dish. Sprinkle with the 3/4 cup shredded cheese. In another bowl, mix the remaining ingredients with whisk or fork. Do this until they form a smooth dough. Pour over the burger into pie plate. Bake for about 20-25 minutes or until knife placed in center comes out clean. Serve warm.

Alternative Cheeses:

Gouda, Cheddar, Jalapeño Cheddar, Garlic Cheddar Cheese Curds.

Cheese Recipe 36: Cheese Steak Sandwiches

2011-11-13T10:49:00.000-05:00

This recipe makes 2 sandwiches.

Ingredients:

1/3 pound thinly sliced Provolone cheese.

½ pound Ribeye steak, very thin sliced or shaved.

¼ teaspoon pepper

½ teaspoon salt

1 teaspoon minced garlic

½ large green peppers thinly sliced

1 white onion thinly sliced

2 fresh rolls, either Italian or Kaiser split lengthwise

2 tablespoons cooking oil

Method:

Get the oven ready by preheating to 200 degrees, and warm the rolls up. Heat cast iron skillet, or griddle over medium heat. When hot add oil, onions, peppers, and cook till caramelized, about 5-6 minutes. Add garlic, salt and pepper cook for another 30 seconds. Push off to one side. Add meat to skillet, stirring and breaking apart using two skillets. Cook till almost no longer pink, around 2 minutes. Sauté with veggies, top with cheese slices then melt. Spoon into rolls then serve with condiments of choice, mustard and pickles.

Alternative Cheeses:

Swiss, Smokey Swiss, Italian Cheddar Cheese Curds

Cheese Recipe 35: Cheese Enchiladas

2011-11-11T11:11:00.002-05:00

This recipe makes about 16 servings.

Ingredients:

16 flour tortillas (warmed)

1/2 cup water

2 cans tomato sauce (15 ounces each)

2 tablespoons chili powder

2 minced garlic cloves

16 ounces (4 cups) grated Muenster cheese

1 teaspoon dried oregano

½ teaspoon cumin

10 ounces Sharp Cheddar (2 ½ cups) grated

¼ fresh minced parsley

2 medium onions chopped

½ teaspoon each of salt and pepper

1 cup sour cream

*shredded lettuce, onions, olives and sour cream for toppings

Method:

In large skillet combine: water, chili powder, garlic, tomato sauce, oregano and cumin. Bring to a boil. Simmer at a reduced heat for 4-5 minutes or until sauce thickens, stir occasionally. Spoon 1 1/2 tablespoon sauce over each tortilla. In a bowl, mix the sour cream, shredded cheeses (reserve ½ cup mixed cheese), parsley, and salt and pepper. Place about 1/3 of a cup down center of each tortilla and roll up. Place these seam side down in two greased casserole dishes. Preheat oven to 350 degrees. Spoon the rest of sauce over the tortillas. Bake for 20 minutes, sprinkle remaining cheese and bake for a few more minutes.

Alternative Cheeses:

Gouda, Provolone, and extra sharp cheddar

Happy 11/11/11

Cheese Recipe 34: Cheddar Beef and Noodle Casserole

2011-11-10T10:11:00.002-05:00

This recipe yields about 6-8 servings.

Ingredients:

½ cup onion peeled and chopped

1 can or jar mushrooms 94oz) drained

2 cups shredded sharp cheddar cheese

¼ teaspoon garlic powder

1 8 ounce can tomato sauce

1 cans (10 ounces) cheese soup

1 15 ounce jar of favorite spaghetti sauce

1 ½ pounds ground beef extra lean

1 8 ounce pack of noodles cooked and drained

Pepper to taste

Method:

In a large skillet brown the beef with the chopped onion and then drain well. Stir in cheese soup, mushrooms, spaghetti sauce, tomato sauce, garlic powder, salt and pepper. Simmer over medium heat, 3-4 minutes. Preheat the oven to 350 degrees. Combine sauce and beef mixture to the noodles in a 13x9 baking dish. Cover with lid or foil and bake for 35-40 minutes or until bubbly. Then uncover and sprinkle with the shredded cheese and bake for an additional minute, or until cheese is melted.

Alternative Cheeses:

Gouda, Muenster, and Italian Cheddar Cheese Curds

Cheese Recipe 33: Baked Ham and Cheese Quesadillas

2011-11-09T10:05:00.002-05:00

This recipe makes about 2 servings.

Ingredients:

¼ cup Muenster Cheese shredded

¼ cup Jalapeño Cheddar Cheese shredded

4 large tortillas

1 cup finely cubed or sliced ham

2 tablespoons chives or green onions

Salt and pepper to taste

Vegetable or olive oil for brushing tops

Method:

Get the oven preheated to 425 degrees after ingredients have been gathered. Spray a cookie sheet lightly with vegetable or non-stick spray. Arrange two of the tortillas on the sheet. Evenly coat each tortilla with half of each of the cheeses. On top of the cheeses add the ham, the chives, and then follow with the rest of the cheese mixture. Sprinkle each with some salt and pepper. Cover with the other tortillas. Brush the tops with the oil. Place in the oven and bake for 10-12 minutes or until golden brown and cheese is melted.

Alternative Cheeses:

Cheddar, Swiss, Garlic Cheddar Cheese Curds

Cheese Recipe 32: Cheesy Lasagna

2011-11-07T10:03:00.002-05:00

This recipe makes about 5-6 servings.

Ingredients:

½ Package Lasagna noodles

16 oz. Tomato Sauce

12 oz. Tomato Paste

1 lb. hamburger or Italian Sausage

1 ½ cup hot water

½ cup chopped onion

1 teaspoon basil

1 teaspoon oregano

1½ teaspoons marjoram

1 garlic clove

24 oz. Parmesan cheese

24 oz. Mozzarella cheese

12 oz. Muenster cheese

Method:

In a medium saucepan, brown hamburger, garlic, and onion, then drain. Stir in all but 2/3 cup of the tomato sauce, all of the tomato paste, water, oregano, marjoram, and basil. Bring mixture to a boil then reduce the heat and simmer for about five minutes. Meanwhile, cook the lasagna to package directions. In a 9x13 casserole dish, spread the 2/3 cups tomato sauce. This is a good time to preheat the oven to 350 degrees. Then layer noodles, meat mixture, and cheese mixture till working to the top layer. Place in oven and cook for about 45 minutes or until hot and bubbly.

Alternative Cheeses:

Provolone, Italian Cheddar Cheese Curds

Cheese Recipe 31: Chicken and Cheese Soft Tacos

2011-11-05T09:58:00.004-04:00

This recipe will make about ten servings.

Ingredients:

4 chicken breast fillets

2 tablespoons butter

½ teaspoon salt

½ teaspoon ground cumin

1 eight ounce tomato sauce

10 medium flour tortillas

2 cups shredded lettuce

1 large tomato diced and seeds removed

½ cup sour cream

Salt and pepper to taste

½ teaspoon garlic salt

½ cup shredded extra sharp cheddar cheese

Method:

In a large skillet over medium to high heat, place the butter. Cut the chicken into ½ inch fine strips, removing any extra fat. When it is half melted, add the chicken and cook until no longer pink, about 8 minutes. Now add the tomato sauce, garlic salt, salt and pepper, and cumin. Reduce heat and simmer covered for about 15-20 minutes. Warm tortillas up in an oven on low heat, or a microwave with a damp paper towel. Roll up burrito style and serve with lettuce, tomatoes, sour cream and shredded cheese.

Alternative Cheeses:

Colby Jack, Jalapeno Cheddar Cheese, or Muenster

Cheese Recipe 30: Southwestern Cheesy Chicken

2011-11-03T09:55:00.002-04:00

This recipe will yield about 6 servings.

Ingredients:

1 pound chicken breast cut into small bites

½ cup Colby Jack Cheese

½ cup Muenster Cheese

2 large tomatoes

1 small onion finely minced

¼ cup fresh diced garlic

¼ cup minced cilantro

1 tablespoon lemon juice

1 cup sour cream

2 tablespoons Olive Oil

Salt and pepper to taste

Method:

Place a large skillet over medium to high heat. Add 1 tablespoon Olive oil, and 1 tablespoon of the garlic. Toss till garlic becomes golden and flavors open up. Add the chicken and cook till no longer pink, about 8-10 minutes. While this is cooking, mix tomato, the rest of garlic, onion, cilantro, lemon juice and olive oil for a fresh salsa. Add salt and pepper to taste. Add the cheese to the chicken and cook for another minute or two, until the cheese is melted. Serve warm with salsa and sour cream.

Alternative Cheeses:

Jalapeno Cheddar, Extra Sharp Cheddar, and Muenster

Cheese Recipe 29: Cheesy and Vegetable Bake

2011-11-01T11:11:00.001-04:00

This recipe will yield two servings.

Ingredients:

1/3 Cup Shredded Cheddar Cheese

1/3 cup Muenster Cheese shredded

2 cups frozen mixed vegetables

2 tablespoons butter

2 tablespoons all-purpose flour

3/4 cup milk

¼ teaspoon salt

1/8 teaspoon pepper

½ tablespoon garlic

Method:

In a saucepan, place 1 inch of water and then add the vegetables. Bring them to a boil. Reduce the heat, cover, and then simmer the vegetables for about five minutes, or until crisp tender. Drain well. In the saucepan, sauté garlic in butter until tender and golden. Stir in flour and salt and pepper until blended. Gradually whisk in the milk. Bring to a boil and cook and stir until thickened; for about 1-2 minutes. Remove from the heat and stir in cheese. Stir until melted and then add the vegetables. Preheat the oven to 350 degrees. Add the veggie cheese mixture to a greased casserole dish. Bake for 20-25 minutes or until bubbly. Let stand 3-5 minutes.

Alternative Cheeses:

Fresh Cheddar Cheese Curds, Gouda, Colby Jack

Cheese Recipe 28: Cheesy Pizza

2011-10-30T09:50:00.001-04:00

This recipe will make about 4-6 servings.

Ingredients:

1 Large package of prepared Pizza dough (about 12 ounces)

1 small jar of prepared pizza sauce

1 tablespoon minced garlic

2 Roma tomatoes cut into fine slices

½ cup mozzarella cheese, shredded

¼ cup Gouda cheese shredded

¼ cup Muenster shredded

¼ cup provolone

¼ cup Italian Cheese curds

1 can of sliced mushrooms

1 green onion well diced

1 can green olives sliced

1 can black olives sliced

Method:

On a well-floured surface roll out the pizza sough to fit over a pizza stone or a baking sheet. Lightly spread the garlic over the dough. Spoon the spaghetti sauce on and spread over it next. From this step start layering the mushrooms, then olives, peppers, and tomatoes. Follow by spreading the mozzarella, then Gouda, Muenster, Provolone and Italian Cheese Curds.

Alternative Cheeses:

Garlic Cheddar Cheese curds, Extra Sharp Cheddar, Swiss, Jalapeño Cheddar, Or Colby Jack Cheese

Cheese Recipe 27: Cheese Nachos

2011-10-29T09:48:00.002-04:00

This recipe will serve 4-6 people.

Ingredients:

1 bag of premium nacho chips

1 ten ounce can of refried beans

1 ten ounce can of black beans, well drained

½ cup sour cream

2 cups shredded Colby Jack cheese

½ cup tomatoes seeds and guts removed, and diced small

2 green onions, finely chopped

2 cups of lettuce shredded

1 can of olives finely sliced

1 cup freshly made salsa

Jalapeño peppers optional and diced small

Method:

Preheat the oven to 400 degrees or set to broiler setting. While this is heating up, use a large plate or platter to spread the chips out on. Then layer with refried beans, and then black beans. Pile on the cheese and then place into the oven for about 10 minutes, or until cheese is melted and bubbly and tips of chips start to turn brown. Sprinkle olives, onions, tomatoes and lettuce. Serve with salsa and sour cream.

Alternative Cheeses:

Jalapeño Cheddar, Cheddar or Muenster

Cheese Recipe 26: Beef and Bean, Cheese Casserole

2011-10-27T09:46:00.000-04:00

This recipe will make enough to serve about 6 people.

Ingredients:

1 large cans pork and beans (28 – 32 ounces)

½ cup red and green pepper, gutted and finely chopped

½ teaspoon salt

¼ teaspoon pepper

½ cup shredded Extra Sharp Cheddar Cheese

½ cup onion finely chopped

1 pound lean ground beef

Method:

Preheat oven to 350 degrees before starting the cooking. Meanwhile, in a large skillet over medium heat, brown the beef. Drain excess fat off, very well. Toss the peppers and onion in, sauté until peppers are caramelized. Add the remaining ingredients, reserving half of the cheese. Get a large casserole dish out and grease it. Place the mixture into the dish and sprinkle with the rest of the cheese. Put into the oven and bake for about 30 minutes, or until well mixed. Serve immediately.

Alternative Cheeses:

Gouda, Smokey Swiss, Colby Cheddar, Sharp Cheddar, Muenster, Garlic Cheddar Cheese Curds, or Italian Cheese Curds

Cheese Recipe 25: Chicken Bacon Cheddar Melt

2011-10-25T09:45:00.001-04:00

This recipe will yield about 4 servings.

Ingredients:

4 slices of toasted bread

1 cup shredded Cheddar Cheese

8 slices cooked bacon, well drained

4 teaspoons steak sauce

1 small onion sliced

2 teaspoons butter or margarine

1 teaspoon olive oil

4 boneless, skinless chicken breasts

Method:

Turn broiler on oven to get warmed up. Place chicken breast halves between waxed paper. And pound to about ¼ inch thickness. In a large skillet cook sliced onion in butter and olive oil till golden. Remove onion from skillet and set aside. Add chicken to the skillet, cook for about 7 to 9 minutes, on each side or until browned and no longer pink. Place toasted bread slices on a large baking sheet and spread each slice with steak sauce. Top each slice of with a chicken breast, two slices of bacon, onion and shredded cheese. Broil 4-6 minutes or until cheese is melted.

Alternative Cheeses:

Swiss, Muenster, Provolone

Cheese Recipe 24: Cheese and Mushroom Burger

2011-10-22T09:42:00.002-04:00

This recipe will yield six burgers.

Ingredients:

¼ cup finely chopped onion

2 eggs slightly beaten

8 ounces sliced mushrooms, well drained

6 split buns lightly toasted

6 slices of extra sharp cheddar cheese

¾ cups bread crumbs

1 ½ pounds lean hamburger

2 tablespoons butter

Salt and pepper to taste

Burger condiments: Lettuce, Tomato, Onions, Ketchup and Mustard

Methods:

In a medium bowl combine ground beef, eggs, breadcrumbs, a squirt of ketchup salt and pepper. Shape into twelve small patties. In a skillet melt the butter and sauté the mushrooms until they are tender. Place mushrooms on six of the patties. Top with the remaining patties and seal the edges. Broil or grill till they are done to desire. Top with a slice of cheese until melted. Serve on the buns. Offer with condiments of choice, chips or fries and pickles. Enjoy!

Alternative Cheeses:

Gouda, Muenster, Swiss, Smokey Swiss, Colby Jack, or Cheddar

Cheese Recipe 23: Ham and Cheese Sub

2011-10-20T16:48:00.004-04:00

This recipe serves about 4.

Ingredients:

1 medium ripe tomato

8 slices of bread of choice, or four small French or sourdough loafs

10 slices of ham, sliced deli style

1 cup lettuce sliced or shredded

4 Tablespoons mayonnaise

8 tablespoons Italian Dressing

8 slices of Colby Jack Cheese

Method:

Preheat the oven to 350 degrees. Cut each loaf down the center to create an open faced bun. On the top slice spread a thin layer of mayonnaise, and two thin lines of Italian dressing. Place a layer of Colby Jack Cheese. On the bottom loaf place a ¼ of the ham, folded in half and layered. Place in the oven until toasted on the edges. Remove from oven and add slices of tomato, and lettuce. Place the top of loaf with cheese firmly on and let rest for a minute or so. Serve with pickle slices and chips.

Alternative Cheeses:

Swiss, Muenster, Garlic Cheddar Cheese Curds

Cheese Recipe 22: Turkey Melt Sandwich

2011-10-17T16:48:00.002-04:00

This recipe will serve two people.

Ingredients:

4 slices Rye or whole wheat bread

8 thin slices of turkey, smoked or otherwise

¼ cup mayonnaise

1 Tablespoon mustard (honey or Dijon)

6 slices of Muenster Cheese

1 tablespoon butter

Method:

In a small bowl, mix mayonnaise and mustard together until well blended. Get a medium skillet and place it over a burner. Coat with cooking oil, or spray with non-stick spray. Toss turkey in and turn burner to medium to low heat. Warm turkey and pan till sizzling, remove. Butter each slice of bread on one side. Spread mayonnaise mixture on the other side of each slice of bread. Place 4 slices of turkey on two of the slices of bread, cover with 3 slices of cheese and cover with other slice of bread. Place each sandwich in skillet and cook for about three minutes on one side (until toasty) then flip over and cook for another three minutes or until toasty.

Alternative Cheese:

Gouda, Swiss, Smokey Swiss

Cheese Recipe 21: Veggie and Cheese Sub

2011-10-14T16:34:00.001-04:00

This recipe will make about six people.

Ingredients:

1 8 ounce can pizza sauce

1 package of mushrooms, or two small cans of sliced mushrooms

1 large tomato or two medium sliced

1 pound shredded or sliced mozzarella

30-35 finely sliced banana peppers

1 large green pepper finely

1 or 2 cans black or green olives thinly sliced.

6 bread buns split in half

Methods:

Get the oven preheated to 400 degrees. Slice the buns in half, choose any amount really, just adjust ingredients accordingly. On bottom half of buns spread pizza sauce thinly, layer mushrooms, tomatoes, peppers, olives and cheese. Then season with salt and pepper to taste. Replace the tops. Spray heavy duty foil with non-stick spray and wrap the sandwiches up tightly. Place on a baking sheet, and into the oven for 12-15 minutes, or until the cheese is golden and melted.

Alternative Cheeses:

Extra Sharp Cheddar, Sharp Cheddar, Muenster, Provolone, Smokey Swiss, or Swiss

Cheese Recipe 20: Cheese Pizza Sub

2011-10-12T16:28:00.001-04:00

This recipe will make about six servings.

Ingredients:

2 packages sliced pepperoni (about 3 ½ ounces each)

36 mild banana peppers sliced into thin rings

1 medium onion halved and thinly sliced or diced up

1 can of black or green olives thinly sliced

18 slices mozzarella cheese or it can be shredded

10 slices Muenster cheese or it can be shredded

1 cans (8 ounces) Pizza sauce

6 submarine sandwich buns, about 9 inches split

Method:

Get the oven preheated to 425 degrees. On bottom half of sandwich buns, spread pizza sauce in a thin layer. Then layer pepperoni, onions, olives, peppers, cover with both mozzarella and Muenster cheese. Place tops on last. Wrap each sandwich in tin foil and then place on a baking sheet. Place in oven for about 12-15 minutes or until cheese is melted and golden.

Alternative Cheeses:

Swiss cheese, Extra Sharp Cheddar, Italian Cheddar Cheese Curds

Cheese Recipe 19: Meatball and Mozzarella Sandwich

2011-10-09T16:24:00.003-04:00

This recipe will make one sandwich.

Ingredients:

2 ounces fresh mozzarella cheese, thin deli-sliced

1 six inch long hoagie roll

¼ cup basic tomato sauce or spaghetti sauce

3 Italian Meatballs

Method:

Heat the oven, setting on broiler to low and place a rack in the middle. Warm the meatballs and the sauce up in a covered microwavable dish or on the stove top. Cut a notch the shape of a V, about 1 inch wide into the top of the hoagie roll, it can be discarded. Some of the roll's interior will need to be removed to form a pocket for the meatballs. Arrange the meatballs into the roll, cover with the sauce and then the mozzarella cheese. Place these on a foil lined baking sheet. Place this under the broiler until the cheese is melted, frothy and brown. Bread should be toasty, it will take about 3-4 minutes.

Alternative Cheeses:

Provolone, Muenster, Cheddar, Swiss

Are There Any Cheeses I Should Avoid While Pregnant?

2011-10-08T10:06:00.000-04:00

You and the hubby have been planning for some time and now you're excited to tell everyone the news. Or maybe the little one coming is a surprise and you're frantically scheduling doctor visits in between morning sickness, work and studying all the best things you should do now that you're pregnant. Either way, congratulations! It's sure to be a fantastic journey. I bet you've already started worrying about every little morsel you put in your mouth. You get contradicting advice from different people and it can all be confusing. Here are a few things about cheese to help make things a little clearer.

By all means it is good for you to eat right now. You and the little one growing in your womb need all the calcium and protein you can get. This is the only time in a woman's life that she can build calcium back into her bones. Choose cheese by the bricks, or get the lighter versions that come in tubs, like Cottage. Eat it for meals, or snack on it. And a bonus is it goes well with the saltines that may have become your best friend.

You may like to stay away from some of the smelly kinds simply because they can turn the stomach. That's okay, there are enough choices out there that if it doesn't appeal, don't eat it. But did you know that there are some cheeses you need to avoid entirely during this special time of your life?

The cheeses you need to stay away from right now are the ones that don't clearly state 'made from pasteurized milk.' Generally speaking this includes most of the soft cheeses. In America you can often find cheese that would normally be made from raw milk, made with pasteurized. And the only reason you would need to avoid a certain variety or style is if it comes from raw sources. The problem with raw milk is it can carry disease causing organisms, and right now you're particularly vulnerable and your growing baby is even more so.

When in the store take the time to read the label on your favorite Feta or Brie and you may be surprised to see its sources are pasteurized. If it's not clearly stated it's best to avoid this, at least for a few months. But by all means don't keep this valuable source of calcium, protein, and tastiness off the menu!

What Nutrients Does Cheese Provide?

2011-10-06T10:05:00.000-04:00

If you're anything like me you may think cheese should be its own food group and not just part of the dairy. It can be enjoyed at any meal or with every meal. It's a great vessel for veggies and a quick way to jazz up rice, eggs, meat and sometimes fruit. You may worry about the calories and fat, but do you know what else lays hidden in those golden bricks?

Protein

Protein is just one of the many nutrients this scrumptious food carries. Soft types can have between 20 and 30% of an adult's daily needs. And the harder types can hold up to 50% per a 100 gram serving. Some of the 'ripened' cheeses are even better with for protein because the process lends aide in digestion of this super nutrient.

Calcium

Calcium is something we need during all stages of our life. It's vital to grow healthy bones, to maintain them and to keep them from dilapidation in old age. A 100 gram serving of soft cheese can give you up to 40% of your Calcium need and same size serving of hard cheese can be up to 100%. Both types can give you a decent serving of phosphorus, too.

Vitamins

Vitamins are also found in our favorite food group. You’re sure to get some vitamin A, B, B12 and B 6 in some varieties. It also contains Zinc while having comparatively low cholesterol content depending on the amount of fat.

Overall when you choose to snack on cheese, you're helping your body by providing a rich, healthy snack that can strengthen your bones. If you're concerned about the sodium, fat or calorie levels take a few moments to read through labels before settling on which type of cheese is for you. In general, the harder the block the better off you will be. Occasionally the sodium level rises with the sharpness. Choose Amish types or imports and other Artisan made varieties to get the most nutrient packed snack. If you're overly concerned about the calories and fat then go with low-fat kinds or Cottage.

Just remember it's healthy, nutritious, easy to carry and delicious to snack on. Cut small cubes up and put them in single serving zip locks to have when you get hungry. The protein will help carry you through to your next meal. And the next time you think about passing this food up because it may be fatty, take the time to choose a low-fat version and still get all the important nutrients of the richer kinds!

Should Certain Cheeses Be Served At Certain Temperatures?

2011-10-04T10:01:00.000-04:00

Congratulations! A party is coming up and you've planned the perfect evening of fun. You have chosen the best drinks and paired them with some fantastic appetizers. You've even hunted and foraged for all sorts of unique and flavorful cheeses from across the globe to entice your guests to try. Now all you have to do is figure out some of the best ways to serve them. Here are a few pointers to get you on your way.

First of all it's best for the flavor of all varieties to serve them at room temperatures. I'm not talking swimsuit climate, but a solid 60-70 degrees is perfect. And you don't want to serve them straight from the icebox, either. It's best to get your cheese out of the cellar or refrigerator at least thirty minutes before the guests arrive, preferably sixty. You don't have to open and slice each type till close to serving. Letting the cheese warm to room temp gives it time for the natural flavors to ripen and build, thus providing you and your friends a more complex and rich tasting.

This is especially important with unique artisan styles. Camemberts and Limburger have all sorts of subtle flavors that only really show themselves when they're served in warmer atmospheres. Soft Bries are bland and muted when served cold, but turn into delicious combinations of fantastic flavors when allowed to sit at room temperatures. They also become much easier to spread and enjoy.

If you notice that the cheese has started to get soft, oily or moist it is probably too warm. If this happens the taste will start to grow musty and less favorable. I like to toss mine back in the refrigerator for fifteen minutes or so just to regain the texture but keep the flavor. Also if they're left in the air you'll notice hardening. It's best to provide covers to your trays to prevent this. Most your specialty types last longer in room temperatures then general brick cheeses.

It's important to understand good cheese, like wine, is alive. These enzymes are suspended from motion in cold temps and therefore you are left out of tasting them. Most wines aren't meant to be served straight from the ice box either. If you've taken the time and trouble to get unique varieties, go the extra mile and let them warm to the task of teasing your taste buds and you're sure to be happier for it.

How Do I Properly Store Cheese?

2011-10-02T10:00:00.000-04:00

Ever had the most delicious block of cheese that you just find yourself constantly nibbling at only to suddenly find that it's gone too hard to enjoy? Or maybe you wanted to get that great block you were enjoying a week ago back out, only to discover it's covered in mold. I'm sure this has happened to every cheese lover out there and it's always sad when you find yours has gone bad.

Fortunately, this can be quite preventable. Before deciding how to store yours you may want to consider what kind it is you're working with. Shredded is prone to mold because of the large surface available to air. It's best if used quickly as obviously it's impossible to cut mold off of the finely shredded pieces and still use it. If you've bought several bags because of a sale, store the majority of them in the freezer. They will last here as long as three months and sometimes longer, the important thing to remember is to defrost them in your refrigerator. This helps to maintain the texture and flavor.

If you've purchased standard brick cheeses (firm, non-specialty) the best way is in an airtight container. If you can keep the majority of the brick in its original packaging and then seal the rest in a zip lock bag you're off to a great start. Some of the stronger flavored or porous kinds (like Swiss) do best if you wrap them in foil first then seal in a zip lock or other air tight container. These can also be stored in a freezer for up to three months, again defrost in the refrigerator. The biggest thing to remember here is to get as much of the air out as possible. Air is a cheese's worst enemy, it fosters the growth of mold and it can harden the ends and corners, or entire blocks.

For specialty varieties it can vary. Feta is best kept in a plastic, airtight container in a salt bath. Store fresh, rind less and natural rind cheeses in foil, then plastic wrap and discard if you find mold. Washed rind cheeses should be wrapped and stored in a plastic container with holes to promote some circulation. Also it's important to place a damp paper towel in the bottom to promote humidity.

Whichever delicious style you've brought home, your safest bet is to keep the air out, preventing mold and hardening and enjoy your purchase before much delay!

What Are Some Of the Different Types Of Specialty Cheeses?

2011-09-30T09:59:00.000-04:00

There are so many varieties of cheese it's very difficult to not find a kind you like. Often parents can only get their children to eat certain foods if cheese is involved. But maybe you've developed past this taste and want to try some of the artisan or specialty types. Well here's a few you may like to start with.

Most of us have had American, Cheddar, Colby, Monterey Jack, Swiss, Feta and Bleu. But have we all had Brie? If you haven't it's a great place to start. If you have it's a great place to go even more specialty. If you haven't tried Camembert it's a good way to step it up a notch. It's not exactly Brie, but a richer flavored, similar texture. It comes from Normandy and some people say there's a hint of apple to its flavor. It is creamy if you serve at room temp and quite firm if chilled.

Maybe you'd like to try a specialty that doesn't come from France. The Dutch are quite known for making excellent cheeses also. Edam is mild, a little salty and very yummy. It's not far out there in flavor and often quite easy to get a hold of. You can serve with fruit, crackers or bread. Or add it to a sauce to richen the flavor. Another great style that comes from the Dutch is Gouda. This cheese is stronger in flavor and if it's young can be quite creamy. As it ages it tends to become firmer and almost bitter in taste. If you really want to search for unique Gouda, try it made from goat milk. It's white instead of yellow and milder in flavor.

Maybe you've already tried both Dutch and French varieties but haven't had a good German cheese; Limburger could be just your ticket. It's come to be known as one of the stinky kind, but don't let that keep you from tasting this delicious import. It has a flavor that is both creamy and tangy, similar to Brie. The rind is the strong, smelly part of the cheese. If you're not up to it, trim this off. Enjoy with veggies, crackers or a cold stein of German beer!

Whichever specialty is for you make sure to stretch your taste buds and go for something unique and new. You only get to live once, and you might as well try all the cheese the world has to offer!

Cheese Recipe 18: Cheese and Cold Cut Sandwich

2011-09-28T14:55:00.002-04:00

This recipe makes enough for about four.

Ingredients:

8 lettuce leaves

8 deli slices of Colby Jack cheese

12 slices whole wheat bread, toasted

½ cup mayonnaise

1 tablespoon Dijon Mustard

½ pound thinly sliced deli ham

8 slices bacon

½ pound thinly sliced smoked deli turkey

8 slices of tomato

Method:

In a small bowl, combine mustard and mayonnaise, mix very well. Spread 1 teaspoon on one side of each slice of bread. To create each sandwich: layer one slice of toast, mayonnaise-mustard mixture side up, 1 leaf of lettuce, 1 slice of cheese, 2 ounces of turkey, 2 ounces of ham, 2 slices of tomato, second slice of toast with the mayonnaise mixture side down. Spread 1 teaspoon on top of this toast and continue layering; cheese, turkey, bacon, lettuce, toast-mayo down. Stick tooth picks in and cut into fours. This is an all-American club!

Alternative Cheeses:

Swiss, Smokey Swiss, Muenster, Provolone, Cheddar, Sharp Cheddar, Gouda

What Type Of Cheese Will Mold the Fastest: Cheddar or Swiss?

2011-09-27T09:58:00.000-04:00

You're a cheese-aholic. You've had to face the fact every time you open your refrigerator and see there are so many types of cheese and so much of them that you're running out of room to store leftovers or your veggies. You shuffle items around, toss out stuff that may still be good just to make room for your newest blocks or triangles. Don't worry, you're not alone.

There are heaps of us that can't stand going a single meal without cheese. We buy it in quantities and make sure to hit the store anytime we see a sale. We hide our veggies under it, cover some meats with it and even dunk some fruits in it. Two of my favorite types are Cheddar and Swiss. I love them both because they are easy to find and often quite reasonable in price. I also really enjoy how versatile both cheeses can be and that most people like either or both of them.

One of the things I've noticed in buying in bulk when you hit a big sale is what you're going to do with it. You want to eat some of it before it goes bad (if cheese can go bad) and you don't want to have to waste tons of it by cutting off slabs of mold. So I've wondered which molds faster, Swiss or Cheddar.

Cheddar is a firm cheese with a rich flavor that isn't too strong. Like a lot of your fruits and veggies, the firmer it is the less prone to mold it can be. It's also generally aged longer which can help it keep from molding quickly. Because of this Cheddar wins in the race against the Swiss cheese.

Swiss is a soft cheese full of different sized holes that become veritable live-traps for fungi. Because of all the holes and softer texture you will find that Swiss is going to grow the funk quicker.

Either way, this food is made through a process using mold and because of this some miner amounts can be cut off and then it still be enjoyed. A good way of preventing mold if you've purchased more than your share because of a good deal at the local market is to toss a few blocks in the freezer. This way the next time you go to make a dish and open the fridge, you won't be sent into a panic when you realize you're out of your favorite food!

What Are the Top Five Cheeses Produced in the United States?

2011-09-24T09:54:00.002-04:00

There are over 2000 types of cheeses produced in the world and the United States is the largest producer in the world. This is directly tied to milk production and the US is one of the largest milk producers in the world also. In the year 2008 the US produced over 30 percent of the world’s cheeses. They are followed by Germany, France and Italy.

Within the United States there are five states who are the largest producers of cheeses. The top producer is the state of Wisconsin closely followed by California. Then depending on which statistics you are looking at there follows the state of Idaho, New York State, and Minnesota followed by smaller production in a few others. These states produce 72 percent of all cheese produced in the US. That is a lot of the stuff.

The largest product produced is Cheddar and Mozzarella and this is about 60 percent of the US production. This is followed by cream cheese which accounts for approximately eight percent and then Italian style which is approximately nine percent of the product.

There are several types of the product produced. Some places produce regional varieties that don’t travel well. Then there is the artisan or artisanal producers who make small batches by hand generally in a more traditional method. There is a specialty category which generally is a product that has something added to it such as herbs, spices or nuts. For it to be defined as specialty it can only be made in a limited production. The last category is called farmstead which are products that are actually produced on the farm using the farms own milk and other products. The milk whether it be goat, sheep or cow cannot come in from another source.

Much of the product produced in the US are the wax covered blocks that may be Cheddar, Jack, American or Swiss. Different areas of the US produce different types of them including a Blue from Iowa which is made with milk from local area dairy farms instead of the traditional European type made from sheep’s milk. It too is aged in caves after being injected with Penicillum.

There are many different quite small artisan producers from the Pacific to the Atlantic. They will produce traditional product by hand in often very small batches. Some of the artisan products are so popular they sell out year after year.

Are There Any Special Tips For Storing, Using and Enjoying Cheese?

2011-09-21T09:53:00.000-04:00

You must remember that cheese is a living and breathing product. It is a product that should be vibrant and alive. Its taste, texture and aroma should be interesting or exciting to the palate. It should be an enjoyable experience to simply eat a piece of cheese with a piece of apple or pear.

When you are serving several different cheeses don’t overwhelm the plate with so many different types that they become confusing and one begins to overwhelm another. You should serve a few different types from several of the different types available. If you have a local store that specializes in this product then you can let them know when you are going to serve the product and they will choose one that will be exactly ready to eat at the time you plan to serve it. That is why there are specialty shops that sell it.

Since some of them have added flavors to them such as herbs or spices you certainly don’t want to serve this type only. Mix a semi-soft like cubed pepper jack which has hot peppers added to it, with a washed rind type that may be made in salt brine that has been flavored with wine or brandy. Then select a mild and sweet bloomy rind like luscious brie that just is melting to be tasted. This way you have flavored with a milder choice. If you are served them in a restaurant you will be served the milder ones before the sharper or more pungent ones. There is a good reason for this. If you eat sharper foods first your taste buds become jaded fast. Then you have little taste for a milder choice and even though it may be in superb condition to eat right now you will not enjoy it.

One thing to remember about the goat milk cheeses is that a very fresh goat milk cheese will actually be quite mild and very good. If you are a person who believes you don’t care for the goat milk flavor try to find one that is very fresh and you may be surprised that you really enjoy it and it won’t have that typical goat milk bite to it.

It is interesting to note that a full wheel of certain cheeses like parmesan will literally last for years. These wheels may weight 70 pounds and the taste changes the longer it’s been cut.

Cheese Recipe 17: Tomato and Bacon Grilled Cheese Sandwich

2011-09-20T14:54:00.008-04:00

This recipe will make 4 sandwiches.

Ingredients:

8 slices of your favorite kind of bread

8 slices of bacon

8 slices of Colby Jack cheese

8 slices of tomato

¼ cup of butter

Method:

Place the bacon in a good sized skillet with deep sides. Cook over medium heat until brown and crisp. Place on paper towel to drain very well and set aside. Heat another large skillet over medium to low heat. Spread some butter on one side of each slice of bread. Lay four slices of bread, with the butter side down in the large skillet. Top with one slice of cheese, then two slices of tomato. Add two slices of bacon then cover with another slice of cheese and cover with another slice of bread, keeping the butter side out. Cook until toasted on one side, the flip and toast well on the other.

Alternative Cheeses:

Swiss, Smokey Swiss, Provolone, Muenster, Cheddar, Extra Sharp Cheddar

What Cheeses Have Been Found to Fight Cavities?

2011-09-18T09:52:00.000-04:00

When you are talking about cheese you are talking about a fairly easy to digest food for most people unless the person is lactose intolerant. It is a food rich in protein, fat, amino acids, vitamins and minerals. With all of these nutrients in cheese it does perform some beneficial things for the body and it is a creamy dairy product too. It has been suggested that some cheeses can actually help reduce tooth decay. For example, actually chewing the product may increase the calcium in the tooth plaque. The increased calcium in tooth plaque is what protects against cavities. So this calcium actually helps keep teeth healthy.

There are other thoughts in this regard too. As you eat cheese or chew it the saliva in the mouth increases. The increased saliva helps cleanse the mouth of excess foods that may catch or stay on the teeth which until brushed out can cause tooth decay. The cheeses that generally fall in the tooth decay prevention category are those that have a slightly harder texture and generally fall into the semi hard or semi firm cheese type. This includes cheddar, mozzarella, Swiss and American.

In general any acidic food will increase saliva in the mouth such as celery, carrots and apples. Also eating the product after you eat sweets helps combat the sugars in the mouth as the increased saliva washes them down the throat. It also has a very high content of Vitamin C which will help against gun disease and it may kill any bacterium that makes the breath smell bad. It is believed that lactic acid may decrease gun disease so this means by chewing or eating a piece of cheddar you are also eating a form of lactic acid.

Within a piece of cheddar or Swiss you will find there is a very high Vitamin A content. It is also rich in calcium which helps keep the teeth healthy thus leading to reduced tooth cavities. It also contains fat, salt, protein, phosphorus and lots of potassium. So if you missed your daily banana you can substitute a piece of cheddar for you daily potassium. It will also contain a small amount of iron, zinc and a few others. Along with the high amount of Vitamin A it has small amounts of E, K B6, B12, riboflavin, Betaine and Folate. It is really amazing what that piece of cheddar has in it.

Cheese Recipe 16: Grilled Ham and Cheese Sandwich

2011-09-16T14:52:00.002-04:00

This recipe makes one sandwich.

Ingredients:

2 slices of bread of your choice

3 thick slices of ham or six or more thin slices

1 tablespoon of butter

Several thin slices of Swiss cheese

Method:

Take a medium skillet and place on medium to medium-low heat. Spray with non-stick spray or place a little oil in it. Place the ham in the frying pan for a few minutes, it just needs to be warmed, not blackened. If placed in the cold pan then by the time it starts to sizzle, it should be warm enough. While the ham is warming butter one side of each slice of bread. Place the cheese and ham on the bread and assemble it. Place the sandwich into the pan. When the bottom is toasted enough flip over. It should take approximately three minutes for each side.

Alternative Cheeses:

Colby Jack, Garlic Cheddar Cheese Curds, Sharp Cheddar, Muenster, Provolone.

What Are Some Great Quotes About Cheese?

2011-09-15T09:48:00.000-04:00

When you are talking about cheese it seems that through the ages there have been many people who use the name or refer to it when they write or talk about it. One of the most common phrases in the US probably is that ‘the moon is made of green cheese’ and this is often told to children when they are looking at a full moon with all of the dark and light patches on it. Of course when we get older we learn that the moon is not made of green cheese and of course it’s not green either.

There are quotes that refer to various countries and the amount of different types of this product that they produce or of course those that relate to mice and mouse traps. An unattributed one is ‘worry is today’s mice nibbling on tomorrow’s cheese’ which of course refers to worrying in advance of something actually happening. Another unattributed one that refers to mice again would be ‘a mousetrap always provides free cheese’ although why someone would steal food that is waiting to be used to kill mice is unknown unless it implies one would not go hungry if they lived in a place that needed lots of mousetraps.

Helen Hayes is quoted as saying “Age is not important unless you’re cheese” which is a great quote because as certain types of the product ages it just gets better and if you are a woman, age is not at all important because you are already as good as it gets.

One of the better quotes is attributed to Robert Louis Stevenson and it refers to food made with the product and this is one of the better applications or uses of this product. He is quoted as saying “Many’s the long night I’ve dreamed of cheese – toasted, mostly.” Of course toasted with all that melted gooey stuff holding the bread together with long glops of strings and strands of it melting together in your mouth, what can be better than that? This is even better if you make a croquet monsieur that has ham added to the wonderful melted insides of the bread.

There are many instances of this type of food related quotes as there are with many different types of foods. Foods make easy things to use in famous sayings or quotes.

Is Cheese Really Mold?

2011-09-12T09:45:00.000-04:00

Some cheeses have a mold injected into them to create their flavor and taste such as a blue, Roquefort or a camembert to name a few. This type may also be aged in caves that have those mold spores actually in the caves such as some of them in France and the cheeses are allowed to get that mold and it grows throughout the product resulting in either blue or green veins of mold actually in it. In fact most molds are harmless, especially these molds.

If there is no cave with the mold in the air or walls then the producers inject mold into the product to encourage the mold growth. And they may inject mold into the product even if the cave has the mold spores in it so that when injected the mold encourages more consistent mold growth. You would not want to cut open a piece of roquefort and find it is entirely made of a blue or green mold and nothing else. Mold is supposed to enhance the taste and texture not overwhelm it.

As to other cheeses some of them may have mold growing on the rind. This is intended and this type of cheese would be those called blooming rind cheeses like brie where the interior is creamy and runny and the outside of the product has mold on it. You can also safely eat this rind even with the mold. Be aware the rind will be sharper or more pungent flavored than the inside and many people don’t care for it.

The other cheeses such as American or Swiss are created when the milk protein curdles due to an agent called rennet which is made up of enzymes. These enzymes may be natural such as animal rennet or may be laboratory created. They can also be from a fermentation of a fungus. So in theory one could say that cheese is created with mold but cheese is not really mold itself.

A cheese is a living breathing product which will mold if not properly stored. It will also grow mold if it is stored too long. If it is a harder variety such as one of the grating kind such as asiago or parmesan it will be less prone to mold quickly. The softer type such as brie or Provolone will mold faster especially if it has any pockets where moisture can house bacteria which creates mold.

Cheese Dip Recipe 8: Bacon and Cheese Dip

2011-09-10T14:50:00.002-04:00

This recipe will make about 16 servings.

Ingredients:

2 green onions washed and finely chopped

1 cup mayonnaise

4 buttery round crackers crushed into coarse crumbs

4 slices of bacon cooked and drained

1 eight pack of cream cheese

8 ounces of Swiss cheese well shredded or grated.
Method:

Cook the bacon up crispy in a medium skillet pan. Drain onto paper towels and crumble finely. In a small bowl mix the cream cheese, with mayonnaise until very smooth. Next, stir in the swiss cheese, onions and bacon. Place bowl in microwave on high for about two minutes or until creamy. Remove and stir well. Place back in microwave on high for about another two to four minutes. Sprinkle crushed crackers on top before serving. Serve warm with crackers, chips, bread or veggies for dipping.

Alternative Cheeses:

Swiss, Smokey Swiss, Gouda, Extra Sharp Cheddar, Garlic Cheddar Curds, Muenster, or a combination

What is the Connection Between Cheese and Sleep?

2011-09-09T09:44:00.000-04:00

You love it fried, stuck between two slices of bread or simply sliced up and gobbled down. We cover our fries with it, our popcorn and even our artichokes. If you want to dress up some left overs simply add cheese and potatoes. There are no better times to enjoy it than as a late night snack alone or with fruit or crackers. But did you know that there are certain wives' tales that eating this food before bed can cause nightmares?

Recently the British Cheese Board (no it's not a game and they really do exist) conducted a study with 200 people and found no evidence of a connection, at least when pertaining to nightmares. Perhaps had it been conducted by a group not involved with the promotion of cheese the findings may have been different. Interestingly enough, there was evidence to support that different cheeses can affect dreams. Stilton for instance is said to create bizarre images, while Cheshire may give you a dreamless night, and Red Leicester is said to create rosy nostalgic dreams.

One of the biggest reasons sleep may be so commonly associated with cheese is that it contains tryptophan, which is an amino acid that is linked to inducing sleep and relieving stress. Perhaps the original tales got started because, like warm milk and turkey, this food helps create a sleepy mood in those who have eaten it. Perhaps people who have suffered from insomnia (possibly because they already had fretful dreams) ate cheese and slept more readily only to repeat the dreams they often had, thus developing an association.

Try a small study on yourself and enjoy a good serving of one variety each night of the week as a bedtime snack. Keep a dream journal nearby and see if and how which types affect the images you see while catching some shut eye. I would suggest staying away from some of the more common or ordinary cheeses and instead go for the Camemberts, Bries, or Limburgers. This can provide an ample opportunity for some fun days hunting unique cheeses out at the market and even better nights of easy slumber with interesting dreams. Up the ante a little and enlist a friend or two and conduct your own study. What better excuse to spend a week or more trying some new and interesting flavors of your favorite food? Go out and enjoy selecting some kinds you've never tried and finding out for yourself if you have bizarre or rose-tinted dreams.

Cheese Dip Recipe 7: Chili Con Queso Dip

2011-09-08T14:48:00.002-04:00

golThis recipe makes about 6-8 servings.

Ingredients:

1 eight ounce block of softened cream cheese

1 teaspoon olive oil

½ cup chopped onion

2 garlic cloves minced

1 ten ounce can of diced tomatoes with chilies

1 teaspoon chili powder

Cilantro sprigs (optional)

1 can diced tomatoes undrained (about 10 ounces)

12 ounces Colby Jack cheese

Method:

Drain the can of tomatoes and the can of tomatoes and chilies in a colander over a bowl. Reserve 1/3 cup of the liquid. Set both the tomatoes and reserved liquid aside. Place a medium saucepan over medium heat and add the onion and garlic. Then sauté for about four minutes. Add the cream cheese and cook until it melts, stirring constantly. Add the tomatoes and reserved liquid, plus chili powder. Bring to a boil. Add the cheese and reduce heat, simmer for about another 3 minutes. Garnish with cilantro and serve warm with chips.

Alternative Cheeses:

Extra Sharp Cheddar, Gouda, Muenster

Cheese Dip Recipe 6: Broccoli Cheese Dip

2011-09-06T14:47:00.002-04:00

This recipe makes about 32 servings of 2 tablespoons each.

Ingredients:

8 ounces of shredded cheddar cheese divided

1 cup of sour cream

1 envelope of Italian dressing mix

1 package of sour cream about 8 ounces

1 package frozen chopped broccoli, thawed and well drained

Method:

Get the oven preheated to 350 degrees. In a medium bowl mix the cream cheese, dressing mix and sour cream with mixer until very well blended. Next add the broccoli and half of the shredded cheese, mix very well. Grease up a 9 inch pie plate. Spread the mixture into the plate. Bake for about 20-25 minutes or until cooked all the way through. Pull it out and sprinkle with the remaining cheddar cheese and cook for the next five minutes or until cheese is melted. Serve with crackers of choice. Best if served warm.

Alternative Cheeses:

Extra sharp cheddar, Muenster, Provolone, Smokey Swiss, Swiss

What is The History Of Cheese Making?

2011-09-06T09:43:00.000-04:00

You know it's a great source of calcium. You know it can be bountiful with protein. You've even learned to pick ones that are lower in fat or lower in sodium. You have planned meals around this delicious food because you defiantly know you love to enjoy it as often as possible. But do you know some of the history behind cheese?

This food has been around longer than written history, so some of its earliest stages aren't recorded. We seem unsure if it originally came from Europe, Middle East, or Asia. But one thing we know is that by Roman times it had risen to higher standards than a lot of foods. Most believe that the process for making cheese was discovered accidentally because inflated internal organs were often used for storage vessels and the rennet that aids in the dividing milk into curds and whey is naturally found in the stomachs of animals.

Some of the earliest evidence from archaeological digs was found in Egyptian tombs dating about 2000 BCE. These cheeses would have most likely been slightly bitter and salty, much like the Feta we still eat today. In some of the cooler climates in Europe they didn't need to use as much salt and this became an easy environment for molds or microbes to grow which helped to age the cheese diversifying our types and flavors.

By Roman times we have recorded history from Pliny regarding the daily enjoyment and the wide variety of cheese available. With the decline of Rome there was a rise in small regions developing their own techniques. Many of the varieties we know and love today didn't get recorded until the Middle Ages or later. Camembert wasn't till 1791, Parmesan 1597 and Cheddar around 1500.

The process of making cheese wasn't industrialized until 1815 in Switzerland. In the US, credit was yet again given to Rome, New York that is, where Jesse Williams started making blocks in an assembly line fashion. It wasn't long before hundreds of these took off. Most of what we get in America is considered highly processed, although there is a recent trend toward more artisan, non-factory made kinds.

The next time you find yourself deciding between Colby, Gouda, or Limburger, you'll be able to think a little about how ancient this food is and feel good knowing various cultures and civilizations enjoyed a similar delicious food with their meals.

Cheese of the Month Club Winner

2011-09-03T09:52:00.000-04:00

Congratulations to F. Nehring of Sarasota Florida for being our first ever Cheese of the Month Club Winner. We hope all of you had a such a "grate" time entering the contest, that you'll do it again for our next drawing on January 7, 2012, which is for our 4 month subscription valued at $161.99. For more details click HERE.

Pasteurized VS. Unpasteurized Cheese: Which is Better?

2011-09-03T09:40:00.000-04:00

You know there is White Cheddar, Romano, Parmesan, Smoked Gouda and Gouda. There were kinds with veggies rolled into them, herbs encased, or already to sprinkle over your salad. You can buy curds and all sorts of Amish or European import varieties. But did you know that there are becoming increasingly more opportunities to by 'raw' or unpasteurized cheeses in America? Do you know which is better?

When it comes to choosing a raw or pasteurized cheese there are a lot of factors going into the decision making process. The first is to understand in the USA, raw cheeses must be aged for 60 days which is thought to protect consumers from the bacteria they may contain that can cause Listeria, Salmonella, or E. Coli. The risk of contracting this type of bacteria with modern food preparation, even in the raw world is minimal. If you can get past the worry of this there is a whole new world (or perhaps it's more precise to say old world) of delicate flavors and textures awaiting your taste.

Most connoisseurs will tell you cheese made the 'old world way' is more flavorful and has more naturally occurring enzymes that is good for the digestion and at the same time your taste buds. Not being required to stick with pasteurized opens up a lot of new and delicious choices for a person to try. The ingredients used and the aging process add a lot to the taste. Often people will argue when you go to the extremes it takes to pasteurize a food it can eliminate much of what was originally thought to be desired. It is after all, a process.

There aren't cases broadcast daily about people contracting this or that from a raw cheese. So the real debate comes down to taste. If you are someone who already enjoys a rich cheese, you should by all means run out and get some of the more interesting raw varieties available to you. You're sure to be in for a treat and able to see the difference in taste between the kinds.

One word of caution though, if you are pregnant or nursing wait till after to enjoy the many offerings of raw cheese. The chance of getting a food borne illness during this delicate time increases and is far more dangerous as it not only affects you but your unborn or infant child. There is plenty of time to try all the varieties the world of cheese has to offer, so wait a little longer and then try something very extravagant.

Cheese Dip Recipe 5: Spicy Cheese Dip

2011-09-01T14:44:00.002-04:00

This recipe makes enough for about 6-8 people.

Ingredients:

2 ten ounce containers of freshly made salsa

1 can cream of mushroom soup

¼ cup of whole milk

2 pounds of Colby jack cheese

1 tablespoon of finely chopped garlic

1 ½ pounds ground beef

1 large chopped onion

1 or 2 jalapeño peppers finely chopped

Salt and pepper to taste

Bag of tortilla chips

Method:

In a large skillet over medium heat, cook the beef, jalapeños, garlic and salt and pepper, until brown and done. Drain very well, placing excess fat into a small bowl. Add this mixture of beef into a Crockpot and place on medium heat. While this is being kept warm add the Colby cheese in the small cubes or shredded, plus add the soup and milk. Stir well. Next add one can of the salsa into the mixture and stir well. After this has been mixed for a moment adds the next can of salsa and stir.

Alternative Cheeses:

Cheddar, Sharp cheddar, Muenster or a mix

What Movies Feature Cheese?

2011-08-30T09:37:00.000-04:00

“'More cheese please!” I once asked my mother as a young girl, delighting in the pleasure of the simple rhyme and the promise of my favorite food item that was sure to not be denied. Every time I see a child want some it reminds me and I'm constantly aware of this fabulous food and its impact on our daily lives. What may not be a common known fact about it is its predominance in movie quotes, but often non-existence in movie features.

Sure there are many movies that show famous people eating cheeses, showcase cheese in refrigerators, (strangely they're often left on an open plate without any wrappings) and heaps of quotes using the context of cheese or just simply the word. Doesn't everyone remember, “A Royale with cheese?”

What you may not know is there are quite a few videos from various sources about the making of cheese and this detailed process. They can be both interesting and informative, especially if you have any desire to try this for yourself.

There are a couple of full length, feature films out there that incorporate this yummy food. The first is In Queso Fever which is a fun documentary that happens to explore the birth and blooming popularity of dips made from cheese in Arkansas. It showcases the wide variety of types and how well they melt, plus which ways you can make dips from them. It gives you history on how this became so popular and the unusual combinations of both what you use to eat the dip with and what you use to make the dip.

A fun romantic movie with the food in the title is, I Want Someone To Eat Cheese With. This is a film made in 2006 about a man who is having problems dealing with both women and work and keeps using food in order to deal with this issue. It stars Jeff Garlin and Sarah Silverman. It's full of rye humor, romance, sparks and you guessed it, grand glimpses of Gouda, Cheddar and all sorts of other kinds.

A fun little game to try the next time you have a dinner party is have everybody bring a different variety and cut, slice or cube them up. Remember they will be best tasted at room temperature. Taste away and see who can deliver the most quotes, or movie titles revolving around cheese. Have a special, harder to find artisan variety for the winner of this game.

Cheese Dip Recipe 4: Mexican Cheese Dip

2011-08-27T14:42:00.002-04:00

This dip makes about eight servings.

Ingredients:

1 tablespoon butter

½ cup milk or as needed

1 pound Colby jack cheese shredded finely

2 cans green chilies chopped finely (about 4 ounces each)

2 teaspoons cumin

2 teaspoons garlic powder

2 teaspoons onion powder

Cayenne pepper to taste

Tortilla chips

Method:

Place a medium saucepan over low heat and add cheese, milk, and butter. Stir frequently and cook until cheese is thoroughly melted. Stir in cumin, garlic powder, onion powder, and green chilies. If a slightly spicier taste is desired then substitute jalapeños for the chilies and add another can. Sprinkle cayenne to taste. Add milk if the dip has gotten too thick. Heat through while stirring and serve immediately. This can be held in a Crockpot and keep warm for easy serving convenience.

Alternative Cheeses:

Jalapeño Cheddar Cheese, Garlic Cheddar Cheese Curds, Cheddar Cheese, Extra Sharp Cheddar Cheese, or a combination

What is the Difference Between Animal Rennet and Vegetable Rennet?

2011-08-26T09:36:00.000-04:00

Don't you just love cheese? It is impressive amazing that it melts across a delicious burger or adds flavor to that least favorable food group, the vegetable. Maybe you love the way it can change boring rice, broccoli or Tuna into a scrumptious dinner casserole in just one a single dish for dinner. But have you ever put your mind to how we get this fantastic food? There is a unique aging and fermentation process used to a variety of milk and during this creation an enzyme called rennet is used.

Rennet is put into already acidified milk to force the proteins to form curds. During this process liquid runs off and is given the name whey. The amount of rennet used varies with the type of cheese the maker is trying to create. Traditionally, animal rennet comes from baby goats, cows, or sheep, before they've eaten anything but their mother's milk. It is an enzyme that comes from their stomachs. Some people have a moral issue with animal rennet because it is taken from young animals that are often slaughtered for mutton or veal. It did seem to come about in a time when milk was often stored in bags made from these animals' stomachs. Most European varieties are still made from animal rennet.

Vegetable rennet is a whole other matter. Early Greeks were known to use extractions of fig juice to coagulate milk. Other possible sources would be mallow, thistle, Ground Ivy, nettles, and soybean. Cheeses made with this form of rennet are often Kosher and fine for vegetarians.

Most people tend to think of microbial rennets as the same as vegetable. Their origin comes from a certain kind of mold, called Mucur Miehei. Something very interesting about microbial rennet is that even though its origin is with mold the end result doesn't contain any mold.

All of the above rennets can work very well in the making of cheese. Which rennet you decide to use is all variable upon the type of cheese you wish to create and the aging process involved. Generally speaking you want to use animal rennet for any of the cheeses that need longer to age. Most producers choose calf rennet for this. The microbial and vegetable rennets tend to create bitter flavors in the end product if aged longer than six months or so.

Hopefully the process we use to make this yummy food will only move you to try new kinds and enjoy in even more ways.

Cheese Dip Recipe 3: Hot Jalapeño Cheese Dip

2011-08-23T14:40:00.002-04:00

This recipe makes about 8 servings or 2 cups.

Ingredients:

½ cup ( or about 4 ounces) shredded extra sharp cheddar cheese

1 cup (or about 8 ounces) Muenster cheese finely shredded

1 cans (4 ounces) chopped green chilies

1 cup mayonnaise

1 loaf of sourdough bread, round

1 can (about 4 ounces) diced jalapeño peppers finely diced.

Method:

Get the oven preheated to 375 degrees. Combine the jalapeño peppers, Muenster cheese, extra sharp cheddar cheese, mayonnaise, and green chilies into a bowl. Cut the top off of the sourdough bread, and hollow out the center to make a bread bowl. Reserve the bread trimmings and set aside to dip into. Place in the oven and bake for about thirty minutes or until melted and warmed thoroughly. Serve with bread for dipping while still warm. If extra bread is needed for dipping try getting some small sourdough bread rolls and using them also.

Alternative Cheeses:

Jalapeño Cheddar, sharp cheddar, Colby Jack, Gouda

What is Syneresis As It Pertains To Cheese?

2011-08-21T09:35:00.000-04:00

There are some great items in the dairy group on the food pyramid. Yogurt is delicious, so is sour cream, but many people favor cheese. There is something is to be said for a food that millions of children refuse to have a meal with out. As a person who likes to make everything from scratch I've often wondered what goes into the process of curds and whey. What I've found is a lengthy, complicated process that consistently begs this food to be compared to wine. Both items seemed to dawn with earliest mankind and offer both the cheap, mundane types and those for connoisseurs.

Cheese was made as a way to make the nutrients in milk last longer and travel easier. It came about in a process of fermenting the milk in animal stomachs. The stomach contains an enzyme called rennet which helps with this process by making the proteins form together as curds and the liquid to siphon off as whey. What most people don't know about curds is that they aren't really a solid, but considered a solid gel. Though storing milk in bags made of animal stomachs is an outdated means, rennet is still needed in the multiple steps of cheese making.

Syneresis occurs during the main three steps used in making this food. These are: The growth of bacteria from the rennet causes the initial process of curds and whey. The separation of the liquid from the curds is called syneresis. The next step is using mechanical tools to stir the curd grains. The third step is simultaneous with the second, and it's a heat treatment to the curds.

Once these three major steps have been applied to milk, we have our cheese curds. The curds are then put into molds that can be made from wood, plastic or metal, and come in any number of shapes. Weight is used to press them into shape. The characteristics of the cheese are formed during the treatment and pressing stages, but the taste comes from its time ripening.

However delicate the flavor or variety is you can be sure there is a lengthy process involved with creating the product you enjoy with your crackers or veggies. The next time you're in the store considering which type may be best to bring home for your next dinner party, consider the years of tradition and the time involved in making even the most simple of cheeses.

Cheese Dip Recipe 2: Beefy Cheese Dip

2011-08-18T14:39:00.002-04:00

This dip makes about 9 cups.

Ingredients:

1 bunch of green onions, finely chopped

1 pound sausage mild or spicy

1 pound lean ground beef

1 16 ounce jar of salsa

2 pounds shredded cheddar cheese

bag of tortilla chips

Method:

In a large skillet brown the sausage and burger over a medium heat until done. Drain well. In another large skillet mix the salsa, and green onions, and the cheese and cook over slow heat until well melted. If cheese isn't melting well, a tablespoon of melted butter in a quarter cup of milk can be added to the mixture to smooth it out. Add heat to the cheese mixture and simmer uncovered until ready to serve. Place in a Crockpot to keep warm while being served or waiting to be served. Serve with tortilla chips.

Alternative Cheeses:

Jalapeño Cheddar, Colby Jack, Extra Sharp Cheddar, Italian Cheddar Cheese Curds

What Enzymes Are Used As Catalysts in Making Cheese?

2011-08-16T09:33:00.000-04:00

Enzymes are what make milk curdle or coagulate. So milk requires enzymes if it is to become some form of cheese whether it is made from the milk of sheep, goats, cows or buffalo. If it is natural enzymes then the rennet comes from one of a calf stomachs, they have four. Calves have this enzyme because they require it in order to be able to digest their mother’s milk.
When using the natural or animal rennet it is best from calves who have not yet been weaned. If they are older calves there will be no Chymosin but they will have more pepsin. This can’t be used in all types of cheeses. Of course just as there is calf rennet there is also kid goat and lamb rennet.

There are alternatives to natural rennet. One technical name for rennet is Chymosin. But rennet actually contains two enzymes one is Chymosin the other is Pepsin. The alternatives to the animal rennet are enzymes created from microbes or vegetable enzymes for the vegetarian cheese consumer. Microbial rennet is laboratory grown for vegetarians from mold, fungus or yeast.

Then there is the genetically modified rennet or GMO. A GMO is made in a laboratory from a derivative of animal rennet which means a chemical substance from a parent substance which may be animal. There are some European countries that ban GMO rennet for sale in their country but allow its use for cheeses shipped to countries that allow it in cheeses.

Many European countries continue to use natural enzymes in making their traditional cheeses. These are more expensive than man or laboratory created enzymes. Microbial rennet is from Mucor Miehei or also known as a microbial coagulant which is accepted and is actually an extract of a type of mold that is nontoxic and nonpathogenic to humans. So it is safe to consume products using this form of enzyme.

Besides animal rennet there are other sources of rennet. It can be from certain plants and called vegetable rennet but it is rare to find it in North America. Vegetable rennet comes from very specific plants which have certain enzymes that can curdle milk.

Then there is FPC or Fermentation Produced Chymosin rennet introduced in 1990. It is very inexpensive to produce and is used almost extensively in mass cheese production in the US. This particular rennet comes under a cloud as it may be considered a generically altered product.

What Are the Best cheeses for the Lactose Intolerant?

2011-08-12T09:32:00.000-04:00

If you are lactose intolerant you are that person who gets bloating, the runs and or cramps when they consume lactose and then your body can’t break it down. Lactose is the natural sugar present in milk and lactose when consumed is broken down by the lactose enzyme. If you are one of the millions of people who can’t tolerate and digest lactose it goes right to your large intestine and then turns into something that bacteria just loves. This is not an allergy to milk which is something different.

Different types of cheeses have different levels of lactose. There are some that have only trace levels of lactose and there are others that have quite a lot of lactose in them. The cheeses that have a small or trace amount of lactose are the ones that someone who is lactose intolerant may be able to eat. These are the ones such as parmesan, cheddar or Swiss which are naturally aged generally have less than 0.5 grams of lactose. Then during the processing most of the lactose is drained off with the remaining changing to lactic acid during the aging process. So this is the type of cheeses someone who is lactose intolerant may be able to consume without some bad reactions.

Generally if a cheese label says the sugar content is zero then there will be approximately one half gram per ounce of lactose in it. There are some brands of processed cheese that are actually lactose free too. The ones which have less than five grams of lactose are generally the ones that are not aged such as the fresh and not ripened ones like mozzarella or ricotta which contain more lactose than the aged cheeses.

The alternate is choosing ones that are created from soy beans or almonds. Soy cheeses will taste slightly nutty and also may be slightly sweet like a soy mozzarella. So someone who is lactose intolerant may in fact be able to consume specific ones. If in doubt as to how much lactose is in the product you must read the entire label. If there are any questions then you can always contact the maker of the product either by telephone or they may have an email address on the packaging. Because so many millions of people have a lactose intolerance it is a condition that is widely talked about and acknowledged so there are choices available.

Cheese Dip Recipe 1: Pizza Dip

2011-08-10T14:37:00.000-04:00

This recipe makes enough to serve about 8-10.

Ingredients:

1 package or about 2 ounces of sliced pepperoni

1 eight ounce package of cream cheese softened to room temperature.

1 14 ounce jar of your favorite pizza sauce

1 ½ cup grated mozzarella cheese

1 can of olives, sliced

1/3 cup diced onion

Chips, crackers or something for dipping

Method:

Use a 9 inch glass pie plate and press the cream cheese into it evenly. Spoon and spread the pizza sauce over the cream cheese, in a thin layer. Then layer on the onions, then cheese, then olives and finally the olives. Preheat the oven to 350 degrees and then bake for 20-25 minutes. Let stand for about five minutes. This is best served warm with chips or crackers of your choice. It can even be served with baby carrot sticks for dipping.

Alternative Cheese:

Provolone, Cheddar, Muenster, Extra Sharp Cheddar, Colby Jack

When and How Should I Slice My Cheese?

2011-08-08T09:31:00.001-04:00

When you are going to slice cheeses you need to consider whether they are of the soft fresh variety or are they hard. The fresh soft ones should be colder when they are sliced to make the slicing easier. The harder varieties should be at room temperature when you slice them. Always use a clean knife to slice them or you can even use a piece of dental floss to slice the softer ones. Generally don’t use the same knife to slice the blues, the brie and the cheddars because you will get mixed up flavors. An unclean knife may cause them to mold faster too.

There are a few guidelines to remember when you are slicing or cutting cheeses. If you are cutting them up into bite sized pieces don’t do it until thirty minutes before they will be served and eaten. The smaller the size the faster it will dry out. So if possible let people bite their own bite sized pieces. When you are cutting it make sure the cutting edge is sharp because you don’t want to saw away at the piece you are cutting. You should generally cut off the rind because many people don’t like it and some cheese rinds can have a very strong taste to them. Never precut the slices or cubes days in advance because you will have to store them somewhere and the wrapped larger pieces are easier to keep for a few days in the refrigerator.

When you serve cheeses generally let them come to room temperature which usually takes about one hour. Remember cold equals dull. They need to bloom to let their taste and smells out. After all they are living and breathing products that will mold in time. Generally figure about one ounce of cheese per person when you are cutting them up. For a nice appearance you can cut off a wedge then slice it sideways to give the pieces a triangular shape. If you are slicing them in advance then cover them up so they don’t dry out prematurely.

If you have some leftover and they look like they are sweating or are oily looking they have not gone bad so just scrape off the layer of oils or liquid then rewrap them and store them in the refrigerator. They should be kept in the warmer part of the refrigerator but remember that warm means mold.

Cheese Recipe 15: Sausage, Egg, and Cheese Burrito Breakfast

2011-08-06T14:07:00.002-04:00

This recipe can make enough to feed 6-8 people.

Ingredients:

1 ½ pound mild or hot sausage

1 green pepper, gutted and finely diced

1 red pepper, gutted and finely diced

1 onion, minced well

36 flour tortillas

1 dozen small to medium eggs well beaten

¼ cup milk

32 ounces shredded cheese

1 ½ pound hash browns

Method:

In a large skillet, brown the sausage and drain very well. Mix the eggs and milk, whisking very well then salt and pepper to taste. Cook the potatoes, until soft, and then add the peppers and onions, sauté till soft. Then warm tortillas in oven on very low setting, or microwave with a moist paper towel. Combine potatoes and sausage scoop a large spoonful into each tortilla. Add cheese, roll tortilla up. Place with rolled sides down in a casserole dish, into low oven. Heat and serve these with ketchup, hot sauce and or salsa.

Alternative Cheeses:

Jalapeño Cheddar, Sharp Cheddar, Swiss, Muenster

What are the Best Practices for Storing and Freezing Cheese?

2011-08-04T09:30:00.000-04:00

There are many places where you read that you should never freeze cheese. This is a good rule to follow if you are buying those small batch very expensive artesian cheeses which you probably would never buy except for a special occasion or for a very special treat. On the other hand those highly processed big loaves of generic cheeses from the supermarket shelves can be frozen for a while without much damage to the product.

One thing to remember is that cheese is a living breathing product. If you wrap it tightly in a plastic wrap you will encourage moisture growth and that means molding. So when you bring it home you do need to remove the original plastic wrapping on it unless of course it is the big loaf with the waxy covering. The waxy coverings can maintain it for quite a while. They can either store or age in the back of the refrigerator for some months or you can freeze it just like that. But if it is a smaller piece in plastic wrap whether you are going to store or freeze it remove the plastic as soon as you get home.

Freezing it will generally cause it to dry out and become more crumbly so the texture changes. It is good in a melting recipe when you have defrosted it. If you are going to freeze it make sure you put it in a moisture proof and air tight container. It will take about 24 hours to thaw. You may also find that the taste has changed.

Fresh cheeses have high moisture content and are really quite fragile. If they have natural cracks or holes in them they can attract frost crystals and can get freezer damage so you really should not freeze them. They will often weep when they are defrosted.

If you are storing cheeses in the refrigerator you should keep them covered because they will pick up the refrigerator odors. A good thing to wrap them in is cheese paper which is a two ply paper with the outer layer waxed paper that prevents moisture from coming in and the inner layer is a porous plastic that allows the oxygen in so it can circulate. Otherwise wrap them loosely in parchment paper or waxed paper and put them in a plastic baggie. Cheeses should be vibrant and alive with fine texture, aroma and taste.

Cheese Recipe 14: 3 Cheese Omelets Breakfast

2011-08-02T14:05:00.002-04:00

This recipe serves one person.
Ingredients:

3 medium to large eggs well beaten

1 ounce Swiss cheese diced, or shredded

1 ounce Sharp Cheddar Cheese, diced, or shredded

1 ounce Provolone Cheese, shredded or diced.

1 tablespoon butter

Salt and pepper to taste

Method:

Use a medium non-stick skillet to melt the butter over medium heat. Then add the eggs that have already been beaten. When the eggs have started to thicken add the cheeses evenly over them. Fold the eggs over half to give shape, letting it cook for a moment more. Flip the entire omelet over. Continue cooking until all the cheese is melted. Eggs should start to turn a golden brown. Flip one more time. Cook till eggs are thoroughly cooked, a golden brown, and cheese is melted. Serve immediately.

Alternative Cheeses:

Jalapeño Cheddar curds, Provolone, Muenster, Smokey Swiss, Italian Cheddar Cheese Curds, or Garlic Cheddar Cheese Curds, or any combination.

What are the Best Combinations for Cheese and Fruit?

2011-08-01T09:29:00.001-04:00

Whenever you talk about combinations of foods or pairing one type of food with another you always have to take into consideration the personal taste of the person who is assembling those foods. You also have to consider just what purpose the food is being prepared for. If you are going to have a cheese and wine tasting you would use different types of cheeses and fruits than if you were serving beer and popcorn and block cheeses for a group of males who will swill down the beer and use the cheese and fruit to keep their stomachs full until they consume the nachos and sandwiches later.

When you are assembling foods for a TV game marathon you would most likely choose simple block cheeses such as jack, pepper jack, cheddar or maybe Swiss, all of which would go with beer. Then you would serve this with fruits that are fairly hardy like apple slices, seedless grapes and maybe almost ripe pears. These fruits won’t discolor or go bad very quickly especially if you dribble some lemon juice over the fruit so it won’t discolor if it is not consumed immediately. You can also serve some dried fruits with this like raisons or cranberries or even apricots. The flavors will all work well together because the cheeses are not hand crafted or considered artesian.

If you are having a wine tasting with cheese and fruits you may be serving those that are considered hand crafted or artesian or perhaps with more flavor such as one made out of goat or sheep’s milk. They may also be flavored with herbs or pepper or other spices too. All of this has to be considered when pairing with fruits. In general, apples pair well with almost all of them. Especially if you choose a nice crisp juicy on the tart side apple. It is bland and juicy enough to work with most of them. Pears also seem to work well with most choices. Naturally you have to consider what wines are being tasted too.

If you are going to serve dried fruits such as figs or apricots which are sweeter and in the case of figs, have a distinct taste you could use a creamier textured one such as a brie which generally has it’s own flavor so that the two kind of meld together when chewed. And that makes a yummy cheese combination for sure.

Cheese Recipe 13: Ham and Cheese Crepes Breakfast

2011-07-30T13:59:00.004-04:00

This recipe will serve approximately 2.

Ingredients:

Crepes:

1/3 cup cold water

2 tablespoons melted butter

1/8 teaspoon salt

½ cup flour (all-purpose)

1 egg

1/3 cup milk and 2 or 3 tablespoons divided

Filling:

1 Tablespoon Dijon mustard

4 thin slices deli ham

½ cup shredded sharp cheddar cheese

Method:

Use a blender or mix to blend together flour, egg, 1/3 cup milk, water, butter and salt until smooth. Refrigerate for about thirty minutes. Stir the mixture, add remaining milk if it appears too thick. Grease up a small to medium skillet and heat it(about 8 inches). Place 3 tablespoons of batter in. Tilt pan to evenly coat the bottom with batter. Cook until top is dry, turn and repeat (about 15-25 seconds longer). Use this process for remaining batter, grease skillet again if needed. Put aside. Crepes can be frozen up to 3 months.

Spread mustard over crepes and add ham and cheese. Roll up tightly, place in greased cooking pan and bake at 375 for 10- 14 minutes or until heated through.

Alternative Cheeses:

Swiss, Provolone, Muenster, or Cheddar

If You Don’t Have This, Use That: A Substitution Guide for Cheeses

2011-07-25T21:27:00.000-04:00

When you are cooking with cheese you may find you don’t have the exact cheese that the recipe calls for. When this happens you certainly can substitute ingredients and still have that recipe come out just fine. There are several things you should know when you go about these substitutions. There are specific cheeses that have similar properties so in general you should keep those with the same properties as the ones you choose to substitute. Also remember this rule of thumb when substituting, ½ pound equals 2 cups. Or 1 cup shredded equals ¼ pound of product.

There are several types of this product which depend on which animal they come from. There is cow’s milk which makes up the bulk of all of them made simply because there is a greater abundance of cows around. This product is generally sweeter and cleaner in flavor. There is more fat in cow’s milk than goat and less than the sheep milk. Goat’s milk is generally tangy and often has an herbal taste. It has less fat content than from a cow. Then there is sheep’s milk which generally has a sweet nutty flavor or some people believe a more distinct flavor that has more fat content than from cow’s milk.

So the general rule when substituting cheeses is to stay with the type of milk it is made from. This means substitute sheep for sheep, goat for goat and cow for cow. Of course as with any rule of thumb you can be creative. In macaroni and cheese you generally use the flavors you like best but the taste will certainly change.

Another way to look at substitution of products is the type it is. There are several distinct types of cheeses such as fresh, semi soft, semi hard, hard and so forth. Fresh would be without a rind like ricotta. Semi-soft melts well and an example is a jack or provolone. Semi hard or firm would be cheddar or gruyere both with a similar texture. Then there is hard or the grating products like an asiago or parmesan. When a recipe calls out for cheddar then you should substitute with a similar semi hard or semi firm piece. So basically you are keeping the different types of cheeses in the recipe. So a good melting one is substituted for another similar good melting one and that way the recipe will work out fine.

Cheese Recipe 12: Sausage and Cheese Bake Breakfast

2011-07-24T13:58:00.000-04:00

This recipe will serve about 6-8 people.

Ingredients:

1 lb. sausage already cooked, set aside to drain on paper towels.

1 cup shredded cheddar cheese

6 medium to large eggs

1 tsp. mustard

1 tsp. salt

6 pieces of bread trimmed and cut into squares

2 cups of milk

Method:

Get the oven preheated to 350 degrees. Use the bread that has crusts removed, to layer the bottom of large casserole dish that has already been greased. Top the bread with sausage then cover the sausage with the cheese, evenly. Mix the eggs, milk, salt, and mustard. Pour the mixture over the rest of the ingredients. Bake for about 40 minutes, but make sure to keep an eye on it after the first twenty to twenty five minutes. Eggs should be cooked all the way through before it is done.

Alternative Cheeses:

Smokey Swiss, Swiss, Jalapeño Cheddar, Italian Cheddar Cheese Curds, or Provolone

Please Give Golden Age Cheese your Feedback

2011-07-22T11:50:00.002-04:00

We are always striving to please everyone 100% at Golden Age Cheese. If you have completed a cheese order with us in the past, we ask that you please take a moment and fill out a short survey by clicking clicking HERE.

What Factors Differentiate Sharp and Mild Cheeses?

2011-07-21T21:25:00.002-04:00

It is not hard to understand the taste difference between sharp and mild cheeses. We know what we like, and we know what products are creamier and which are crumbly or more difficult to cook with. However, there are very specific physical factors that affect the taste of your choices, as well as the texture and ultimately the price.

Cheddar is the first example that comes to mind when you think about sharp and mild options. Mild cheddar is softer and has a less tangy flavor, while sharp cheddar is hard and crumbly, and the taste is very harsh and flavorful. A walk down the dairy aisle in the grocery store or at a farmer's market will show that cheddar comes in a wide range of varieties from very mild to very sharp. There are reasons for the differences that start with the production of the cheese, and sometimes depend on ingredients as well.

Sharp cheddar, and other cheeses as well, are aged for a longer period of time than their mild counterparts. The longer period of aging leads to a harder product because more moisture is leeched out. This is why sharp options are crumbly and not so creamy as that which is aged for shorter period of time.

Gouda, like cheddar, comes in a wide range of tastes from soft and very mild to hard and sharp and tangy. All varieties have a nutty flavor, but the sharper options which have aged longer have a saltier taste as well. This longer aging product is slightly bitter and tends to be so hard and brittle that it cannot be sliced, but must be broken off in chunks instead. All of these varieties are an excellent partner with fruit.

Other sharp and extra-sharp examples include Parmesan, Gorgonzola, and Asiago. All of these, as well as sharp cheddar and Gouda are great recipes because of their strong taste. They also help you watch your fat and calories because you do not have to use as much to get the taste you are seeking and therefore, you do not need to add as much fat to the dish.

Prices of cheese are affected by various factors, like whether or not the cheese has been imported and what ingredients are used; cow milk is more common and more plentiful than other alternatives, so specialty products cost more. In general sharp cheeses are more expensive than their mild counterparts because it is more costly to age cheese for a longer period of time.

Cheesy Giveaway : Golden Age Cheese

2011-07-21T18:21:00.000-04:00

Cheesy Giveaway : Golden Age Cheese

Cheese Recipe 11: Bacon, Egg and Cheese Casserole Breakfast

2011-07-20T13:56:00.000-04:00

This recipe will serve about 8 people.

Ingredients:

2 Cups of Milk

1 Tablespoon prepared mustard

8 eggs medium to large, beaten well

2 Cups garlic and onion croutons

2 cups croutons without seasonings

¼ cup butter that has been melted

12 slices of bacon, cooked, drained and crumbled

2 cups grated Sharp Cheddar Cheeseburger

Method:

Get the oven preheated to 325 degrees. Coat a 9x13 casserole dish with vegetable spray, butter, or some non-stick coating. Layer croutons in the bottom of the dish and then pour the melted butter evenly over them. Sprinkle cheese evenly over this layer. Mix the eggs, milk, and mustard together and then pour over the rest of mixture. Sprinkle bacon crumbs on top of this layer. Then bake in the oven for about 45 minutes or until eggs are thoroughly cooked. Let stand about 15 minutes before serving.

Alternative Cheeses:

Smokey Swiss, Swiss, Muenster, Cheddar, and Jalapeno Cheddar for those who like a little kick

What Are the Different Kinds of Swiss Cheese and How Do They Differ?

2011-07-17T21:24:00.000-04:00

The term, “Swiss cheese,” actually refers to a family of cheeses. The variety we are most accustomed to buying, the pale yellow product with large holes is called Emmentaler, and is manufactured here in the United States. The big holes come from the release of carbon dioxide during the process of fermentation.

The second most popular variety of Swiss cheese is Gruyere, which is a hard cheese that is a product of the French speaking area of Switzerland. It is a popular variety used in cooking because it melts very smoothly and has a mild taste with just a bite of flavor. It is commonly used in fondue recipes, with French onion soup, and on French dip sandwiches.

The hardest of the Swiss cheese varieties is Sbrintz. This product is as hard as Parmesan and is often mistaken for it. Incidentally, Sbrintz is the oldest cheese made in Europe, dating back to 70 AD.

Made in the Appenzell region of Switzerland, Appenzellar is a semi-hard product that is sold at various stages of aging, which affects its taste. It is soaked in a brine of herbs with wine or cider vinegar, giving the cheese a fruity taste.

Schabziger is made with skim milk and is basically fat free. During production, it is usually shaped into a cone and the addition of the herb blue melliot turns the cheese an odd green shade. Schabziger, like Gruyere, is a great ingredient for fondue recipes, and is sometimes mixed with butter to create a cracker spread.

A nutty, pungent variety is Tete de Moine. This was once known as Bellebay, in honor of the monastery where it was made; the name was changed after the French Revolution. This is such a strong tasting and smelling cheese, that it is best served in very thin slices.

Raclette is a softer variety that is named for the way it is most often prepared. Sliced thin and baked on cookie sheet, it melts into a thin, bubbly treat that is usually scraped off the pan and spread on crackers or potatoes.

In all, there are 450 different kinds of Swiss cheese, classified as hard, semi hard, extra hard, semi soft, and soft. The fundamental difference in the production of these varieties is the amount of moisture used in the production process. Harder varieties are usually packed into molds and aged for a longer period of time than the softer products.

Cheese Recipe 10: Toasted Cheese Logs Appetizer

2011-07-16T13:54:00.000-04:00

This recipe serves about six people.

Ingredients:

Thin slices of bread of choice, with the crusts already removed.

3 Tablespoons of cream

1 teaspoon of Worcestershire sauce

1 teaspoon mustard of the any of these varieties: bold, spicy, or plain

2 cups sharp Cheddar cheese grated finely.

Dash of cayenne pepper

Method:

Get the oven preheated to 350 degrees or set to the broiler setting. Combine Worcestershire, mustard, cream, cayenne, and cheese in bowl. Spread onto the bread that has already had crusts removed. For added appeal, use several different types of bread. Roll up to form logs, securing with toothpicks if needed. Place in oven on greased cookie sheet and bake until golden brown. These can be served with ranch or marinara for dipping sauces. They are best served while still warm.

Alternative Cheeses:

Try any of the following, or a mixture of several: Jalapeño cheddar, Smokey Swiss, Garlic Cheddar Cheese Curds, and Gouda.

Cheese Recipe 9: Bacon Swiss Squares Appetizer

2011-07-12T13:52:00.002-04:00

This recipe serves about 12.

Ingredients:

4 eggs beaten lightly

¼ cup milk

½ teaspoon onion powder

1 pound bacon cooked, and crumbled

8 ounces Swiss cheese sliced

2 cups biscuit mix, or baking mix

½ cup cold water

Method:

Preheat oven to 425 degrees after gathering ingredients. Use a large bowl to combine biscuit mix and water. On a floured surface, knead the dough for about ten to twelve minutes. Roll out to a rectangle that is about 10 x14. Place the dough on a greased cookie sheet, working the sides up similar to pizza crust. Place the cheese on top of the dough and then sprinkle with the bacon crumbles. In another bowl whisk together eggs, milk and spices, then pour this over the top of the dough and ingredients. Bake for 15-18 minutes, or until toothpick or knife stuck in middle comes out clean. Cut into squares and serve warm.

Alternative Cheeses:

Smokey Swiss, Provolone, or Muenster

What Are the Best Cheese Fondue Ideas?

2011-07-11T21:21:00.000-04:00

The word, “fondue” comes from the French word, “fondre,” meaning “to melt.” The popularity of fondue rose almost to a frenzy in the 1970s. Since then, the overall craze has calmed down, but the place that fondue had sliced for itself on our dinner tables and at the buffet table remains. Cheese fondue is a delicious dish that gives us the opportunity to do one of the things we love the most: dip breads, vegetables, and other foods in melted cheese.

While there are a number recipes for fondue that call for very expensive cheeses, there are plenty of options for more affordable alternatives as well. For example, the cheddar, garlic, and zinfandel fondue is a delicious dish to serve to family and friends, taking the sharp taste from the cheddar and combining it with the tang and bite of the garlic and the wine. Here are the directions:

• 12 ounces of finely grated extra sharp cheddar cheese and 2 ounces of Parmesan cheese
• 1 cup of Zinfandel or red wine
• 1 tablespoon of corn starch for thickening
• 1 tablespoon of red wine vinegar
• ¼ cup of roasted garlic puree or 2 large heads of garlic, roasted in olive oil
• ¼ teaspoon red pepper flakes

1. Boil together wine and vinegar in a medium sauce pan.
2. In a mixing bowl, combine cheddar, Parmesan, and cornstarch. Add slowly to the wine and vinegar, stirring and melting as you go to avoid clumps. Add roasted garlic and pepper flakes.
3. Once the dip is fully melted and smooth, transfer to the fondue pot and warm over low heat. Serve with chunks of bread, fresh vegetables, or small meatballs.

For a more substantial fondue recipe, this Italian fondue is a great option. It can even be served as a main dish for a dinner.

• 3 cups cheddar and 1 cup mozzarella, both finely grated
• ½ pound of ground chuck
• ½ packet prepared spaghetti sauce mix
• 15 ounces of canned tomato sauce
• 1 tablespoon of corn starch
• ½ cup of Chianti or other red wine

1. Brown meat and drain. Add spaghetti sauce mix and tomato sauce. Add cheeses little by little until thoroughly combined and melted.
2. Combine wine and corn starch; then add to the ground chuck and cheese mixture. If your dip is too thick, add small amounts of wine until it is the thickness you desire.
3. Transfer to your fondue pot, warm, and serve with crusty pieces of French bread.

Cheese Recipe 8: Fried Mozzarella Bites Appetizer

2011-07-08T13:50:00.002-04:00

This recipe serves about 4-6 people

Ingredients:

1 cup finely crumbled bread crumbs. Italian flavored can also be used.

3 beaten eggs, medium to large

1 pound small mozzarella balls drained and patted dry.

5 cups oil for frying, vegetable or canola.

Method:

In a heavy sauce pan heat oil to about 360 degrees. If no deep fat thermometer is available, oil should sizzle when bread crumbs are tossed in, but they shouldn't burn up immediately. While oil is heating take mozzarella balls and dip in the beaten eggs, then bread crumbs and repeat. Transfer these ready to fry balls to wax paper or a greased baking sheet. Use a slotted spoon to dip small batches (less than ten) into the oil. Turn a few times, fry till golden brown, about thirty seconds. Transfer to paper towel to drain and salt. Make sure oil is back to hot in between batches.

Alternative Cheeses:

Provolone, Swiss

What Cheese Is Origin From America?

2011-07-07T14:45:00.000-04:00

What Cheese Is Origin From America?

Cheese is delicious and comes in many forms from all over the world. It is used in numerous dishes, as dips and as snacks or appetizers. Some of the oldest, stinkiest types hail from many a small European village or even a whole country. But what are some that come from America?

There are few that originated in the USA, because we are a country made up of people from all over the world and when they first came they brought their recipes for food from home with them. There are a few types though that can be considered originally created in America.

American

The first and obvious answer is American. This is a yellow cheese that is fairly firm and very versatile. It is one of the easiest to find in lower fat varieties which can be a major bonus if you're watching your waistline, as everyone seems to be these days. American also comes in easy, ready to use slices that are very convenient for sandwiches or to pack for lunches. Because there is a lot of moisture present in American it's great for melting and sauces. One of the biggest drawbacks though, is the high amount of processing involved in making this cheese.

ColbyFor those of us who look for a slightly less processed cheese, Colby is the answer. It originated in its namesake town in Wisconsin and is often considered a type of Cheddar, probably because of the shared color. This cheese is slightly softer than Cheddar due to its containing more moisture. The flavor is slightly sweet and it's made without a rind.

Monterey Jack

Monterey Jack is another of America's originals in this food group. It came about in the 19th century from Mexican friars in the California region for which it was named. It is white and semi-hard, with a mild flavor that is often used for mixing with other cheese or veggies, like peppers. An interesting note about Monterey is it has a lower amount of tyramine, a fact that makes it often recommended to people who suffer from migraines.

If you fear for the fate of American food because of manufacturing, don't lose too much sleep over it. There is a high rate of new interest in small hobby farms creating hand-made artisan cheeses. Try visiting some of the food co-ops near you or local farm markets and you're sure to discover an American hidden treasure!

Cheese Recipe 7: Cheese Straws Appetizer

2011-07-04T13:48:00.002-04:00

This recipe serves 8-10 people.

Ingredients:

1 and ½ cup flour

1 teaspoon salt

2 cups Cheddar cheese, at room temperature and shredded

1 stick or ½ cup butter softened to room temperature

If a person wants to make spice these up, then add ¼ teaspoon Cayenne pepper

Method:

Have oven preheated to 300 degrees. Place cheese, butter, flour and salt (and cayenne if desired) through a food processor to make a dough. If a food processor isn't had, then mix very well, until dough forms. Place the dough in refrigerator for thirty minutes or so, until chilled enough to roll out. Roll on a flat, slightly floured surface, and then cut into rectangles that are about 2 x 3 inches. Bake them until they are golden brown, approximately ten to fifteen minutes. Set aside to cool.

Alternative cheeses:

Italian cheddar cheese curds, sharp or extra sharp cheddar, jalapeño cheddar, or Gouda

Happy 4th & Rolling out Two New Cheese Websites

2011-07-04T08:31:00.000-04:00

Happy 4th of July everyone! We are celebrating by rolling out two new cheese websites. One is all about several cheeses we offer like Cheese Curds, Mozzarella, Cheddar, and Swiss cheese. Find out a brief history of each, wine and cheese pairings, some recipes, and how they are made, etc... You can see this website at GotCheese.net. The other site is devoted to Mozzarella Curd, and Cheddar cheese curds. You can learn a ton from this website and it can be found at Cheese-Curd.com.

What Is The Best Cheese To Use In Pasta Sauces?

2011-07-01T14:44:00.000-04:00

What Is The Best Cheese To Use In Pasta Sauces?

Italian food simply isn't Italian food without some cheese added to it. Whether you're choosing to sprinkle it over the top of something that's already been prepared or you're choosing to make your very own homemade Alfredo sauce, here are some pointers to bear in mind.

When dealing with tomato based sauces, it's best to not add a lot of cheese to the sauce. It tends to override the flavor and dull the color down. A good tomato sauce starts with a wine base, fresh or stewed tomatoes, olive oil and garlic, lots of garlic. When I start tossing the ingredients through the oil and sautéing them to get the complex flavor is when I like to add some freshly grated Parmesan. I want the complexity of the wine, garlic, tomatoes and basil to come through first. But make sure to have plenty of Parmesan to sprinkle over the top of your finished pasta and sauce.

One of the simplest pasta recipes uses nothing more than spaghetti, Romano, and pepper. Basically here you boil your pasta and transfer it to a heated bowl. Make sure to not drain all the water out. Mix shredded Romano cheese and as much pepper as you like throughout. Stir till you have a creamy texture and you have a quick, tasty meal. This can also be served with chicken or tuna and broccoli to make a more filling meal. Just get those prepared to toss through at the very end of recipe.

You may be in the mood for a thick, rich and very cheesy sauce. If you are I suggest using fresh Parmesan, Romano, Provolone and Mozzarella in equal parts. In a saucepan, simmer two cups heavy whipping cream and half cup butter, stirring frequently. Add around a half cup of each of the cheeses and stir till they're melted. Serve immediately over gnocchi, your choice of pasta or risotto. Add some steamed vegetables or chicken for a well-rounded meal.

For a traditional but super creamy Alfredo sauce start with your stock ingredients. These are heavy whipping cream, butter, Parmesan, Romano or Provolone and clam sauce. Use light garlic and get these ingredients going but before you add the Parmesan or other cheeses, and some cubes of cream cheese. Salt and pepper to taste and serve over your favorite pasta.

When serving any kind of pasta or Italian food, remember Parmesan is your friend!

Cheese Recipe 6: Bacon Cheddar Puffs Appetizer

2011-06-30T13:46:00.002-04:00

This recipe serves 6-8

Ingredients:

1 cup shredded, extra sharp cheddar cheese shredded.

4 eggs medium to large

1 cup milk

1 cup all-purpose flour

¼ cup butter

¼ teaspoon ground pepper (best when freshly ground)

¼ teaspoon garlic powder or garlic salt

½ onion salt or onion powder

8 strips of cooked bacon, crumbled into small bits

Method:

First, preheat the oven to 350 degrees. Melt butter in a sauce pan over medium heat and add the milk, stirring often until it begins to simmer. Add flour to mixture and stir until it forms a ball. Remove pan from the heat. Add one egg at a time and stir through until it becomes smooth. Add the seasonings and bacon, mixing well. Place in spoonfuls on a greased baking sheet. Bake in oven for approximately 25 minutes or until fluffy biscuits are puffed and golden. These are best enjoyed warm.

Alternative Cheeses:

Sharp cheddar, cheddar, garlic cheddar cheese curds

Cheese Recipe 5: Cheesy Pigs in a Blanket Appetizer

2011-06-28T13:44:00.002-04:00

This recipe will make enough to serve about 6-8 people.

Ingredients:

8 slices of Colby Jack Cheese or 1 cup shredded

8 high quality wieners

1 eight ounce can of refrigerated crescent rolls

Method:

Get the oven preheated to 375 degrees before getting all the ingredients put together. Cut a pocket, length wise in each wiener to within about ½ inch of the ends. Fill each of these pockets with some of the cheese, divided equally. Get the crescent dough out onto a lightly floured workspace. Pull dough apart into eight triangles. Wrap one triangle around each dog filled with cheese. Brush the ends to seal with a bit of beaten egg, or a bit of water, to seal. Place on a greased cookie sheet, cheese side up. Bake for approximately 12 minutes or until golden brown. Serve with ketchup, mustard or condiments of choice.

Alternative Cheeses:

Muenster, Cheddar, Sharp Cheddar, Swiss, Smokey Swiss, or Italian Cheddar Cheese Curds

What Is The Most Stinky Cheese?

2011-06-27T14:42:00.000-04:00

What Is The Most Stinky Cheese?

Everybody seems to love cheese. Whether they are using it as a topping for another food, to hide their veggies in or if they use it as the most simple dinner for one it is still a favorite. There is one thing about this food that doesn't seem to be as universally loved as the taste, and that is the smell.

It's important that you know the smelliest cheeses come from Europe and mainly France. This is not a slam against these countries by any measure, more a knock against the American cheeses. Europe still uses raw milk and different aging techniques which allow for the exquisite taste and strong smells. For instance, one of the smelliest cheeses you can get is a true Meunster, often dubbed Monster. It comes from the region of Alsace in France. This is much richer, with subtle, unique flavors from grass fed cows and their raw milk compared to the American Muenster.

Limburger comes mainly from Germany and can be considered a common stinky cheese. The bacteria that is used to make Limburger is somewhat responsible for people's body odor. This is why it can be considered apt to describe the scent as similar to dirty socks! But don't let that keep you from trying this, once you get past the smelly rind this cheese can have a delicate buttery cream consistency, combined with a taste that's slightly nutty.

Two of the more common stinky varieties readily available in the USA are Brie and Bleu. Most people use Bleu cheese only as toppings and or for stuffing. But it can be quite tasty on top of a cucumber with a little red onion. There are tons of types of this and all seem to vary in the way they smell and their pungent taste. Of course these can be quite pricey but if you actually purchase a brick you save money over the crumbles.

Brie comes in tons of types and is a fabulous dip when served warm, especially from a bread bowl. It's often combined with apples for dipping but other fruits can go quite nicely also. I have been delighted with the combination of sweet and tangy when dipping strawberries or grapes in Brie. It's also quite nice sliced with the rind still on and spread over crackers or bread.

These rich smelly cheeses may cost more but in the end their taste is so powerfully delicious you won't overindulge in the same manner that's possible when the flavor is blander.

Cheese Recipe 4: Cheese and Bacon Roll-Up Appetizer

2011-06-23T13:42:00.002-04:00

This recipe will make about 12 appetizers.

Ingredients:

8 slices bacon cooked, patted dry of grease and crumbled up

1/3 cup Extra Sharp Cheddar Cheese

1 8 ounce can crescent rolls

3 table spoons whipping cream

1 medium egg

1/8 cup finely diced green onion

Method:

Get the oven preheated to 375 degrees before starting. Unroll dough into one large rectangle on a lightly floured work surface. Press into a 12x9 inch rectangle, firmly pressing perforations to seal them up. Cut the dough into 12 squares. Gently press the squares into 12 ungreased mini muffin cups. Shape the edges to form rims about ¼ of an inch high. Spoon the cheese evenly into the cups. Add the onion and the bacon to this. Whisk the egg and whipping cream with wire whisk or fork, until well blended. Spoon a little less than a tablespoon onto each cup. Bake 15-20 minutes and set aside to cool.

Alternative Cheeses:

Swiss, Smokey Swiss, Gouda, Provolone

What Is The Best Cheese For Nachos?

2011-06-22T14:43:00.001-04:00

What Is The Best Cheese For Nachos?

You're making dinner and have decided that Mexican is the way to go. But instead of reaching for tortillas and anything too traditional you've decided to go for some delicious, oven baked Nachos.

Problem is you don't have any cheese in the house. Now I don't know about you, but this is the one item that's quickest to send me to the grocery store to replenish. I can have a fridge full of food, but if there isn't a Cheddar or Colby block, I don't have anything to eat. Since you have to get this staple, it's got you thinking, “What would be the best for my Nachos?”

It can be an easy and quick reaction to go for one of the highly processed, liquid cheese foods. Yes, these often taste good, and they are so easy to pour over your chips and carefully selected toppings. But, if you're picking a cheese, don't you want that and not a product of? My suggestion is to choose a more naturally made, soft, melt-friendly kind. This suggests any of the Monterey Jack varieties (especially good if you select one with peppers already in it) or Mozzarella. If you're feeling especially industrious you can make your own cheese sauce by melting several types with whole milk and perhaps a tablespoon of butter.

I try to avoid the pre-shredded bags because of two reasons. First, I don't like that there's such a list of ingredients, especially when one of them is potato starch. Second, they cost more than getting a brick and shredding it yourself. If you go this route, it's best to choose two cheeses and finely shred them over the top of your Nachos. My choice here would be Sharp Cheddar and Pepper Jack.

The variety that always wins out in my house for Nacho toppings is Chihuahua. This is made from cow's milk and comes from the Chihuahua state in Mexico. It's soft and is very easy to melt. The flavor is something you'd recognize if you're one to frequent the more authentic Mexican restaurants. It reminds me of somewhere between Mozzarella and Provolone. Like most great cheeses it isn't cheap, but because of it's unique flavor that lends itself so perfectly to Nachos you won't need as much as you might if you were using a more mild Mozzarella.

Once you've got that decided, make sure you have all the extras so your Nachos will be the best!

Cheese Recipe 3: Pepperoni and Cheese Bagel Appetizer

2011-06-18T13:38:00.000-04:00

This recipe will yield 2 servings.

Ingredients:

4 plain or onion bagels split in half.

½ cup marinara sauce

1 green pepper, washed, gutted and finely diced.

½ cup shredded or grated mozzarella cheese

24 slices pepperoni slices

1 small can of black or green olives finely sliced

1 ten ounce can of mushrooms

Method:

Get the oven preheated to 350 degrees before getting the pizzas assembled. Get a baking sheet out and spray with non-stick spray. Place bagels on the sheet sliced side up. Coat each bagel with spaghetti sauce, and then start layering the pepperoni around the bagel. Next sprinkle the green pepper. Follow with olives and then mushrooms. After this, sprinkle with the cheese. Place in the oven and cook for about 10 minutes or until cheese is melted and golden. These can be cut into bite size bits and served with ranch dressing.

Alternative Cheeses:

Provolone, Muenster, Italian Cheddar Cheese Curds, Cheddar Cheese, or Jalapeño Cheddar Cheese

What Cheese Is The Healthiest?

2011-06-17T14:40:00.000-04:00

What Cheese Is The Healthiest?

Who doesn't love cheese and how it makes everything taste better. Old-timers even throw a slice on their warm apple pie. What people don't love about this member of the dairy group is all the fat, calories, and sodium that comes with it. So, what is the best choice for your health in the cheese department?

Two extremes out there that aren't always counted in the group are Cottage and Cream cheese. Cream isn't the best because it usually has over 400 calories per serving and more than forty grams of fat. To top it off, it ranks low in protein. Cottage, on the other hand, usually comes in with less than 100 calories and 2 grams of fat per cup, and over 10 grams of calcium and protein.

But what about the kind you can slice or shred? First of all, think of cheese as getting the nutritional equivalent of milk with more flavor and uses. Then understand why you choose 1% or skim milk, and try to make the same decisions when it comes to Cheddar, and other varieties. You should also consider that goat's milk is a healthier option, therefore goat cheese is healthier than cow. Because Feta comes from goat or sheep milk it is one of the best choices out there to choose, and it still holds a very rich, unique flavor.

One important thing you need to consider when thinking about the healthiest choice is what you consider to be healthy for you and your family? Is it low in fat, calories and sodium? Or is it made from quality, near as natural ingredients as possible? If you lean more toward the first choice then it's safe to stick to the normal aisle where you find sliced, shredded and boxed varieties. One warning here: while a lot of these are low fat and calories, a lot are also products and very high in sodium and man-made products. Try heading to the deli department or the artisan section or even a farmer's market where you can find cheeses that aren't 'products.' Here Amish and imports from Europe are safe bets because there's far less processing going into the end block. Most their cows aren't treated with hormones and are still grass fed. Plus, you don't have to be a label guru to discern this.

Whatever your likes are, take the time to find the best brick for your taste bud and health, and it will pay off in the end.

Cheese Recipe 2: Cheese Egg Wedges Appetizer

2011-06-14T13:34:00.000-04:00

This recipe will make about 6 servings.

Ingredients:

2 cups Colby Jack cheese

½ teaspoon baking powder

¼ cup all-purpose flour

1/3 cup milk

4 eggs well beaten

1/8 teaspoon baking powder

1 cup cream style cottage cheese with chives

1 cup prepared spaghetti sauce or salsa

Method:

Get the oven preheated to 375 degrees. In a medium bowl mix together the eggs, milk, baking powder, garlic powder, flour until combined. Add the cottage cheese and Colby Jack, stir well. Get a 9 inch pie plate and lightly grease it or spray it with non-stick spray. Pour egg mixture into the plate and place in oven. Bake mixture for 25 to 30 minute or until the eggs have fully set. Cut finished dish into pie shaped wedges and serve with the spaghetti sauce or salsa drizzled over the top.

Alternative Cheeses:

Jalapeño Cheddar, Smoked Swiss cheese, Gouda, Muenster, Garlic Cheddar Cheese Curds.

What Is The Best Kind Of Cheese For Pizza?

2011-06-12T14:39:00.000-04:00

What Is The Best Kind Of Cheese For Pizza?

So you're in the mood for a little Italian food tonight and pizza is on the menu. You've made a list and headed to do the shopping, but just can't seem to decide which cheese would be best for this pizza. Mozzarella just seems too easy and what everyone uses, so why not go for a bit of a change.

Mozzarella is certainly one of the best choices for pizza because it melts so easily and holds all your toppings on. But what about the taste? There isn't a cheese that has a milder flavor and if you're anything like me, you may want a little more pizazz. I like to use a bit of a combination for my pies. I sprinkle a fine layer of Mozzarella and then go over it with fresh Parmesan, I follow this with either Swiss or White Cheddar. This combination keeps the traditional look of a pizza, but adds a richer flavor.

Why not spice it up? If you're somebody who likes a pizza with fresh peppers or those from a jar, a fantastic idea to use on your pizza is Jalapeño Pepper Jack. The Jack flavors melt as easily as the Mozzarella, but have a little more flavor. Make it Pepper Jack and the flavor has quite the kick to it, making it a spicier pie to try.

Maybe you're more of a cheddar person. I have to admit the first couple of times I saw pizza with yellow cheese mixed in I was a little put off. Really it's the flavor and quality of melt you want most when it comes to the glue that holds your pizza together. This combination is one of the best because most Sharp Cheddars don't melt very easily but when you combine those with a softer kind like Mozzarella you end up with the perfect type of gooey cheese on top.

The last thing I would consider when deciding on a cheese for you pizza is if you want to really venture on a limb and go with goat, feta or blue cheese. These don't melt really great, but if you sprinkle some over your pie and then layer Mozzarella or a soft Provolone over the top you'll end up with a unique flavor that's hard to beat.

In the end, the most important thing to remember is that pizza simply isn't pizza without cheesy-goodness on top.

Cheese Recipe 1: Sausage Cheese Balls Appetizer

2011-06-07T13:34:00.000-04:00

Sausage Cheese Balls

This recipe will make about three dozen sausage cheese balls.

Ingredients:

1 pound tubed sausage hot, defrosted to room temperature

1 pound sage sausage defrosted to room temperature

4 cups grated Extra Sharp Cheddar cheese

3 Cups baking mix

Method:

Get the oven started by preheating it to 400 degrees. Cook the sausage to beforehand so that it can be well drained, and all extra grease is sopped off with a paper towel. Let cool. Get a large bowl and place sausage in small crumbles into it. Add the cheese. Add the baking mix, ½ cup at a time, mixing well in between. Add the next ½ cup, and mix, and then add the final cups in half increments. The most important part of this recipe is to thoroughly mix the ingredients with hands before forming balls about 2 inches round. Place on cookie sheet and bake for 12-15 minutes or until well set.

Alternative Cheeses:

Garlic Cheddar Cheese Curds, Jalapeño Cheddar, Colby Jack

Do the Ingredients in Cheese Make It Better?

2011-06-02T14:19:00.001-04:00

Do the Ingredients in Cheese Make It Better?

So you’re sitting there and you’re wondering—what’s in cheese? And you look on your label and see a whole bunch of spices and stuff that just makes you sit there and wonder—what is half of this?

First of all, there is the main ingredient, milk. Milk is a pretty fatty substance—so much in fact that you can create two batches of cheese if you use cow or sheep’s milk. However, the amount of milk depends on what type of cheese you are making and the like. For some, they may not be able to eat cheese that came from cows, but they can eat that which came from goats or even sheep, since it has smaller fat globules. However, as far as cheesemaking goes, we first place the milk into a large vat, and then heat it. Once it is heated, it then has an essential ingredient called rennet added to it.

The length of time the milk is separated into curds and whey affects the taste, as does the length of time that the cheese is aged. The kind made from cows is normally very creamy-tasting and it tastes like cow’s milk. The kind from goats is a bit tangy and smells a bit stronger than that from cows. It is something that takes getting used to. The same goes for that made from sheep’s milk.

Then there is molding. Molding is where mold starts to form throughout the cheese—this can be desirable in most cases and can also be edible. This isn’t the same as mold from leaving it sit in the fridge too long and it should look like that when it gets to you.

Colorings can also affect the taste. It depends on the coloring and if it contains any flavorings. There are also certain spices that are added for both flavor and color. One thing that you should remember is that most of the time the spices are just for colors. (Unfortunately, if cheese is not uniform, most people worry that there is something wrong with it—therefore, to make it more acceptable as far as looks go, they add a bit of coloring.)

Last, salt is an important factor. As far as salt goes, you need to remember that it helps to not only dry out the cheese and help it age, but it also has a bit of weight on how the cheese tastes.

There are loads of other things that can affect the taste, including the aging and the way the cheese was made. Keep this in mind when you purchase your next wheel!

What Are Some Good Marinades For Cheese?

2011-05-29T14:17:00.001-04:00

What Are Some Good Marinades For Cheese?

When it comes to cheese marinades, one common problem is figuring out what type of marinade is the very best. And let’s face it—you can Google it as often as you would like, but there’s hardly any actual information on it!

First of all, overnight marinades are very popular. This is because cheese is one of those foods that you cannot just heat and then expect it to go back to normal—in order to marinade it, it must stay cold. The longer, the more flavor that it’ll have. Keep in mind that this also means that if you want less of the marinade’s flavor or if you would like the flavor to only be contained on the outside of the cheese, you can just leave it there for a shorter period of time.

Most of the time, the marinade is also served with crackers more often than not. Keep this in mind as you create your marinade.

Next, you also have the task of marinating your cheese. In most cases, when you marinade it, you will use several spices and oil or vinegar as a medium. If you were to infuse the spices in water, it could work as well. But, oil generally works better.

A few common spices are paprika, which is good for color and also giving the food a light, gentle hint of peppers. Pepper is also very common for a tiny bit of spice without overpowering the whole thing.

For more flavor, you can use garlic powder and onion powder. These are both very common spices in cheese and also taste wonderful when you pair them with cheeses that have very light flavors.

Wine goes well in marinades for cheese that are stronger-flavored. Try not to add too much though—you may want to dilute it slightly or check a recipe to make sure it’s a good idea.

Sugar is also a popular ingredient, especially if you are using something that is bitter. It adds a light bit of sweetness to buffer sour ingredients and also works great when you are trying to create something for a dessert plate as opposed to an appetizer.

Keep in mind that softer cheeses will either soak up more of the marinade—or less. It depends on what it consists of. This may affect how much flavor it has as well. Check your cheese every few hours if you aren’t sure how much it has soaked up and want it to taste a certain way.

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2011-05-24T20:23:00.000-04:00

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Natural vs. Organic Cheese: What is the difference?

2011-05-24T14:16:00.001-04:00

Natural vs. Organic cheeses: What is the difference?

So you’re trying to buy cheese—and you’re bombarded with all sorts of information on natural and organic foods, especially cheeses of this kind. So you try to decide which is better and you instead end up stuck between which of the two that you should buy. Instead, you end up picking all natural. So the question is—what does all-natural cheese have vs. that which is organic?

Well, first of all, organic is a very different thing from natural. In fact, while natural may look healthier and especially a lot better since it has the word “natural” in it, it isn’t quite there.

For example, a potato can be natural—even if said potato is ten feet tall. What does this mean? It means that the potato doesn’t have a lot of additives—but that doesn’t mean anything for hormones and the like.

However, an organic potato would not be freakishly huge while it would also not have any added hormones or pesticides. Part of the reason why it costs so much in order to grow organic food is that you have to compensate for the losses. For example, for vegetables, you have to get rid of whatever goes bad or the bugs get to. This can be a rather risky business.

Then you have natural. The food cannot contain additives. This isn’t necessarily true of organic food. On the other hand, organic food has a lot more to it than just being natural.

Natural means that the cows that are used to make cheese and meat have nice living quarters. They are allowed to graze, most likely, and they are given food that is good for them—presumably. The difference is that you don’t need to regulate them.

Organic foods are grown using safe fertilizers, pesticides that aren’t synthetic, and aren’t bioengineered.

Keep all of these in mind as you choose certain cheeses. On one hand, it is said that a cow that is given hormones doesn’t pass these hormones on through their milk or anything of that nature, it doesn’t mean that they don’t affect the cow and can potentially cause health problems for the cows. However, the cheese does have fewer additives.

On the other hand, organic cheese is made with ingredients that aren’t bioengineered and also haven’t ever been exposed to potentially toxic chemicals. While they are more expensive, it’s because there’s a greater risk of loss.

What’s the Difference Between Cow, Goats, and Sheep’s Milk?

2011-05-19T14:14:00.001-04:00

What’s the Difference Between Cow, Goats, and Sheep’s Milk?

Milk, you think about it when you go grocery shopping and chances are that there is at least some form of milk in your cabinet if not in your refrigerator. Let’s face it—we like milk. Milk’s a large part of our diets—even vegans drink milk (albeit it’s normally from soy or rice or almonds). However, there is sometimes a bit of an issue determining the many differences between the types of milk. So the question is—how exactly do you know the difference between the three main types of animal milk?

Cow’s Milk

First of all, you have cow’s milk. Cow’s milk is very popular—mainly because of how much they can produce at any given time. This is vs. goat’s milk, which has a much lower production in comparison. This is why when you buy goats milk or sheep milk, which is also quite a bit more expensive, it costs more. It takes more work to get an ounce of the milk from the smaller animals than the larger.

Also, since cows are happier in smaller quarters, this is another reason that they are better off as milk producers compared to sheep and goats. Goats and sheep however, are normally more active animals since they prefer grazing to say, sitting around in a field all day.

Then there is the fat content. Cow’s milk has a higher fat content than most milks—far more than human milk (and thus why babies cannot handle cow’s milk until they are over a year old) and contains more antibodies. However, unless you plan on growing horns, there’s a chance that drinking cow’s milk for the antibodies (which are also killed during processing) isn’t going to do much for you. Cheese made from cow’s milk is usually very creamy with a very light taste. Since cow’s milk contains so much fat, it’s easier to make cheeses such as ricotta from the whey of the first batch.

Goat’s Milk

Then there is goat milk. When you think of goat milk, you probably think of something earthy—maybe with a few hairs in it. Goat’s milk is actually very digestible and is perfect for those who have trouble digesting cow’s milk—but aren’t quite lactose intolerant. However, goat’s milk MUST be pasteurized or somehow boiled. The reason is a small organism called brucellosis. This organism can cause fever and joint pain and the like. Goat cheese tastes different from other cheeses—it is more tangy, with a very creamy flavor. Most soft goat cheeses are used in desserts because they are the perfect consistency for such and the flavor only enhances them.

Sheep’s Milk

Then there is sheep’s milk. Sheep’s milk is actually twice as fatty as cows milk—making it perfect for cheese-making and for even making that well-desired ricotta. Like goat’s milk, sheep milk also has very short proteins. (This is why if you are lactose intolerant, you can normally digest these milks easily and so can babies.) It is great for making cheese—and also a great dessert cheese producer, as it is slightly sweet.

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2011-05-16T21:38:00.000-04:00

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Can Cheese Be Used in Desserts?

2011-05-14T14:12:00.001-04:00

Can Cheese Be Used in Desserts?

When you think of cheese, you probably think of sandwiches and lasagna and all sorts of heavy, thick foods. However, what you may not realize is that there is a lot more to cheese than just your average Italian cuisine. As a matter of fact, you can even use this delicious food in your everyday desserts—without thinking it’s gross!

There are several types of cheese that are perfect for desserts. They’re normally very soft, very easy to mix and very delicate. They’re normally very light cream or white in color and you normally eat them as a topping as opposed to by themselves. Even the French would rather place these in a dessert than put them on their cheese trays. These include mascarpone, cream cheese, and reblochon.

These types of cheese are also very easy to sweeten—but remember that you should never sweeten them extensively. They have very delicate flavors that can be ruined if you make the mistake of sweetening them too extensively.

So now you’re probably wondering—you can use them as desserts, but what kind of desserts can you use them in?

Tarts

First of all, you can make tarts using many soft, desert cheeses. You can also make custards which are always a hit, especially among those who are younger but old enough to consume dairy.

Cheese Cake

Second of all, you can also make cheese cake, using soft kinds such as the above mention mascarpone. Make sure to find a few good recipes before you finally take the time to make said cheese cake, however. Different kinds of this type of cake require different types of mixing, spices, etc. Keep in mind that you also don’t want to ruin the delicate flavor of the filling.

Dessert Plates

Keep in mind that the French create their very own dessert plates after dinner—oftentimes in place of other sweets. If you are going to create a dessert plate, stick to creamier, semi-soft cheeses or, if you know that a stronger kind is a particular favorite of those whom you are serving, instead opt for that. Keep all of these things in mind as you use cheese in your desserts—or even for dessert!

You have a wide-variety of choices and luckily there are plenty of sites online that can help you…or you can check into a few books on countries that create dessert cheese plates. It’s not nearly as hard as you might think—with just a little research, anyone can do it!

Why is there such a cost difference between cheeses? Which cheeses are most expensive?

2011-05-09T14:10:00.001-04:00

Why is there such a cost difference between cheeses? Which cheeses are most expensive?

There are a few factors that affect the price of cheese, including ingredients, where it is manufactured, and the length of the aging process. Additionally, natural products are more expensive than processed alternatives.

The Ingredients
Most cheese is made from cow's milk, which is common and is easy to find. When made from goat's milk, sheep's milk, or even camel's milk, the resulting product will be more expensive because of their relative rarity and because of the lesser amount of milk actually produced by these animals. In fact, one very expensive cheese is made from moose milk, which, as you can imagine is quite difficult to obtain.

The Aging Process
Cheese is made by adding an enzyme to milk as well as some other ingredients and allowing it to age over a period of time. Those cheeses that must age for a relatively long time to achieve the proper taste and texture will be more expensive than an alternative that does not take as long. Obviously, the first option would cost more in resources and time, driving the cost up on these cheeses. Gouda is an example of this. Gouda grows sharper as it ages, so a well-aged sharp Gouda will be a more costly alternative than a milder version.

Where Was It Made?
There are a number of countries that are known for their cheeses. Gouda, for example, is a Dutch product, and provolone is a popular product of Italy. While there are similar products made here in the United States in attempts to make cheaper duplicates of these products, the genuine products are imported and therefore are more expensive than their domestic counterparts like cheddar and domestic Swiss cheese, which, by the way, is only imported if the word, Swiss, does not appear on the label.

Some products on the market can be gauged, at least somewhat, by price. If it is too inexpensive, it must not be of any quality. This is not the case with cheese. A less expensive product may simply be a variety that is made domestically and that takes a relatively short period of time to age. The issue is not value or quality as much as it is personal taste. Gouda is a great option to serve with wine, and Provolone is delicious on a sandwich, but cheddar and Colby jack are excellent on a burger, a cracker, or sprinkled on tacos.