If you have looked at the local cheese counter you will notice that there are many different flavored cheeses on the market. Skilled cheese makers can take a cheese such as Cheddar and alter its flavor in one of several different ways in order to create a product that may be completely different than the parent cheese may have been.
There are a few different ways that cheese makers can alter the flavor of their Cheddars and other cheeses. One is through adding herbs and spices to the Cheddar cheese as it is forming. The herbs can be added to the curds and are incorporated into the cheese as it solidifies and forms into a block. Because the herbs have been there throughout the aging process they generally give a very definite flavor to the cheese. Some popular herbs that are often added to Cheddar cheese include dill, garlic and sage. If you have a particular preference for one type of herb you may be interested in tasting a cheese that features that herb in its make-up.
Another method of changing the taste of Cheddar and other cheeses is to soak the cheese in flavored liquid. Depending on the taste that the cheese maker wants to give to the cheese, liquids that are used can include both red and white wines, port and beer. Cheese makers are exploring new flavor combinations every day and some are very tasty. If cheese is being placed in liquid in order to flavor it the cheese needs to stay in the liquid for an extended period of time in order to let the liquid flavor the cheese evenly.
Wrapping the cheese in different substances can also affect its flavor. Some cheeses may be wrapped in wax (such as Cheddar which may be wrapped in black wax) but this is less likely to flavor the cheese inside. Other cheeses are wrapped in herbs or leaves that will change the taste of the cheese as it ages. Some cheese makers will also place a paste on the cheese in order to change the taste. As the cheese sits in the wrapping or paste, its flavor will change.
A final way to alter the taste of cheese is through smoking. There are many different varieties such as smoked Cheddar, smoked Swiss, smoked Mozzarella, and smoked Gouda. Smoking cheese can also darken the color of the outer surface and gives it a beautiful appearance. The taste of the cheese will depend on which wood has been used to provide the smoke. One popular wood that is often used to smoke cheese is maple wood although apple wood is also used. The smoke can be applied to the cheese using a hot smoking process, which is much faster but heats the cheese or a cold smoking process. This second process takes much longer but many people prefer it simply because the cheese is not heated as it is smoked.
If you are planning to purchase smoked cheese it is important to look for cheese that has been naturally smoked. There are some cheese makers that use liquid smoke and coloring agents in order to alter the taste and the color of the cheese, but there is nothing to compare with a cheese that has been smoked naturally. Look for information on which wood was used in order to produce the smoke as this can be a sign as to whether the cheese has been naturally smoked or not.
-Written by Lisa Longworth
Saturday, August 14, 2010
Thursday, August 12, 2010
What to Look For When Purchasing Cheddar Cheese
If you are in the market for Cheddar cheese, you may wonder how to separate high quality cheeses from ones that are run of the mill. Unless you have a lot of experience with choosing and purchasing cheeses the cheese counter can actually seem somewhat intimidating since there are so many different options to choose from. Here are a few suggestions on how to buy cheese so that you are sure of getting a top quality product.
Texture
The proper texture for good quality Cheddars is very rich. It is a solid cheese but it should be somewhat crumbly. If the Cheddars you are looking at do not have this texture, it can be a sign that the cheese is not high quality. Remember, however that Cheddars change texture as they age. Older Cheddar will be somewhat drier than a younger cheese will be. A high-quality Cheddar will have a very fine grained texture although the outside of the cheese may be somewhat flaky when it is handled. This may become more pronounced as the cheese ages.
Natural Flavorings
Cheddar can be flavored in a range of different ways. Quality Cheddars use natural ingredients to influence their taste. If a cheese is smoked, it should be smoked over real wood such as maple or apple. If you know that a piece of Cheddar has been flavored through the use of herbs such as thyme or jalapeno peppers, make sure that you can see signs of the herbs throughout the cheese you are purchasing.
Aroma
If you are looking for quality Cheddar, the aroma should be a pleasant one. Unlike other cheeses, such as Blue that may have a very strong smell, Cheddar cheese should have an aroma that is clean and appealing. If a Cheddar is strongly scented it can be a sign that it has begun to spoil.
Hand Craftsmanship
The best cheeses are crafted by hand. Cheddar in particular is quite labor intensive since the Cheddaring process involves cutting, stacking and turning the curds in order to form the bricks of Cheddar cheese. Mass production methods usually result in a cheese that is inferior in quality.
Packaging
Check that the cheese you are buying has been properly packaged. Cheese can spoil quite quickly at room temperature so cheese should be stored and transported at a low temperature. It is possible to get high quality Cheddar shipped through the mail as long as it is well sealed and has been sent using methods that keep the cheese at a good temperature. When the cheese arrives, ensure that there are no tears in the packaging and that no areas of the cheese have been allowed to dry out.
-Written by Lisa Longworth
Texture
The proper texture for good quality Cheddars is very rich. It is a solid cheese but it should be somewhat crumbly. If the Cheddars you are looking at do not have this texture, it can be a sign that the cheese is not high quality. Remember, however that Cheddars change texture as they age. Older Cheddar will be somewhat drier than a younger cheese will be. A high-quality Cheddar will have a very fine grained texture although the outside of the cheese may be somewhat flaky when it is handled. This may become more pronounced as the cheese ages.
Natural Flavorings
Cheddar can be flavored in a range of different ways. Quality Cheddars use natural ingredients to influence their taste. If a cheese is smoked, it should be smoked over real wood such as maple or apple. If you know that a piece of Cheddar has been flavored through the use of herbs such as thyme or jalapeno peppers, make sure that you can see signs of the herbs throughout the cheese you are purchasing.
Aroma
If you are looking for quality Cheddar, the aroma should be a pleasant one. Unlike other cheeses, such as Blue that may have a very strong smell, Cheddar cheese should have an aroma that is clean and appealing. If a Cheddar is strongly scented it can be a sign that it has begun to spoil.
Hand Craftsmanship
The best cheeses are crafted by hand. Cheddar in particular is quite labor intensive since the Cheddaring process involves cutting, stacking and turning the curds in order to form the bricks of Cheddar cheese. Mass production methods usually result in a cheese that is inferior in quality.
Packaging
Check that the cheese you are buying has been properly packaged. Cheese can spoil quite quickly at room temperature so cheese should be stored and transported at a low temperature. It is possible to get high quality Cheddar shipped through the mail as long as it is well sealed and has been sent using methods that keep the cheese at a good temperature. When the cheese arrives, ensure that there are no tears in the packaging and that no areas of the cheese have been allowed to dry out.
-Written by Lisa Longworth
Tuesday, August 10, 2010
Using Cheddar, Mozzarella, & Swiss Cheese in the Kitchen
Most cheeses are best eaten fresh... Nothing beats enjoying the sunset on the steps of Notre Dame Cathedral - nibbling a piece of fine sharp cheddar in one hand, and a bottle of Merlot with fresh baked bread in the other. Like most dairy products, it acquires its flavor to the process involved in production and doesn’t need any cooking preparation to enhance the taste. Cheese platters, would be the best example here; it is usually just paired with fruits, cheese curds and some toasts, highlighting the texture and creaminess of the cheese.
In fact, even some cheeses don’t like to be cooked. The texture breaks down becoming grainy and some produce an after taste that bears resemblance to eating plastic. That is why most chefs play it safe, avoiding dishes that involve cooking certain types of cheese.
Among all cheese variants, Mozzarella is one of the safest cheeses to cook. The high fat content makes it hard to overcook, and since it is not aged, the flavor is easy to manipulate. Some chefs even use it as a cheating tool, hiding small aesthetic imperfections by covering the top with grated mozzarella and gratin it for that perfect crust.
Swiss cheese on the other hand, is somewhat of a culinary challenge. As some of you may have noticed, not a lot of recipes made with this cheese are going around. The sharp, nutty-sweet character of this cheese makes it a wonderful treat when consumed fresh. However the flavor tends to be potent when used for cooking, overpowering the whole dish. One tip when using this for cooking; mix it with mild flavoured cheeses like Meunster, mild cheddar, feta and cream cheese. This will help balance the flavours.
Cheddar is a very versatile cheese to work with. In general, a lot of varieties are out there ranging from mild, low fat, medium, sharp, extra sharp, dry, mature, high fat, vintage – and a lot more. Basing on these characteristics, one could choose what is best for them. Cheddar is usually used as a “flavouring” cheese, mixed with other cheeses to create complex tasting dishes. Never mistake real Cheddar with “Cheddar-style cheese” -These are processed cheese flavoured in a way to mimic the taste of real cheddar, and often bare little resemblance in taste to that of a real one.
Gouda cheese is also widely used in cooking. Most chefs take advantage of its creamy, sweet flavour and apply it generously to their dishes. It is similar in character to Edam, but creamier due to the higher fat content. Most variants are aged, some longer than others, so this gives you more ways to incorporate it in your cooking. Simple and upfront, the taste of this cheese is very easy to predict, therefore, it is a good cheese for beginner chefs. Personally, I prefer eating this as is.
When cooking cheese, always remember that ingredient substitution may not apply. The profiles of these cheeses are so complex that just by replacing one acquired from a different producer could change the outcome of your dish.
-Written by Gab Castellano
In fact, even some cheeses don’t like to be cooked. The texture breaks down becoming grainy and some produce an after taste that bears resemblance to eating plastic. That is why most chefs play it safe, avoiding dishes that involve cooking certain types of cheese.
Among all cheese variants, Mozzarella is one of the safest cheeses to cook. The high fat content makes it hard to overcook, and since it is not aged, the flavor is easy to manipulate. Some chefs even use it as a cheating tool, hiding small aesthetic imperfections by covering the top with grated mozzarella and gratin it for that perfect crust.
Swiss cheese on the other hand, is somewhat of a culinary challenge. As some of you may have noticed, not a lot of recipes made with this cheese are going around. The sharp, nutty-sweet character of this cheese makes it a wonderful treat when consumed fresh. However the flavor tends to be potent when used for cooking, overpowering the whole dish. One tip when using this for cooking; mix it with mild flavoured cheeses like Meunster, mild cheddar, feta and cream cheese. This will help balance the flavours.
Cheddar is a very versatile cheese to work with. In general, a lot of varieties are out there ranging from mild, low fat, medium, sharp, extra sharp, dry, mature, high fat, vintage – and a lot more. Basing on these characteristics, one could choose what is best for them. Cheddar is usually used as a “flavouring” cheese, mixed with other cheeses to create complex tasting dishes. Never mistake real Cheddar with “Cheddar-style cheese” -These are processed cheese flavoured in a way to mimic the taste of real cheddar, and often bare little resemblance in taste to that of a real one.
Gouda cheese is also widely used in cooking. Most chefs take advantage of its creamy, sweet flavour and apply it generously to their dishes. It is similar in character to Edam, but creamier due to the higher fat content. Most variants are aged, some longer than others, so this gives you more ways to incorporate it in your cooking. Simple and upfront, the taste of this cheese is very easy to predict, therefore, it is a good cheese for beginner chefs. Personally, I prefer eating this as is.
When cooking cheese, always remember that ingredient substitution may not apply. The profiles of these cheeses are so complex that just by replacing one acquired from a different producer could change the outcome of your dish.
-Written by Gab Castellano
Saturday, August 7, 2010
Food and Wine to Pair with Cheddar Cheese & Curds
There are many varieties of Cheddar cheese, varying in strength. There is very mild, milky Cheddar, which has a smooth and creamy texture. This is a lovely, simple, everyday sort of cheese, perfect on crackers, sandwiches, or on a cheese board with other, richer varieties. Moving up the scale the cheese becomes slightly sharper, with a tangy taste that makes your mouth water. This one is well accompanied with pickles, to bring out the tang. Then we move on to even more mature varieties of Cheddar cheese. Some of these are an acquired taste, as they can be very heavy, but are delicious with the right wine and bread as an accompaniment.
Cheddar cheese curds are very similar, although they are not mature like full cheese. These ‘cheese nibbles’ are very versatile as they can be eaten alone, with crackers or biscuits, or mixed into casseroles, pasta dishes, potato bakes, and a whole host of other recipes. The curds can be frozen so they make a handy ingredient to keep at home, as you can get them in different mixtures, including things like herbs, Jalapeños, garlic, or bacon, which will add a nice touch to a bland meal, or a recipe that is lacking something.
Wine is most usually associated with cheese, along with images of a nice big cheese board surrounded by delicious fruits. To choose the right variety of wine to compliment the flavor of Cheddar is traditionally viewed as quite a precise art. There are generally three main varieties of Cheddar cheese: mild, which is aged for two to three months, and is smooth and creamy to taste; medium, which has a slight tang but is still a nice ‘everyday’ cheese; and then there is sharp and extra sharp, varieties which are aged for one year or longer, and are something of an acquired taste, or a variety to be savored on special occasions.
The best wines to accompany hard cheeses are usually red. A strong flavor of cheese generally needs a full-bodied flavor to compliment it. Wines such as Bordeaux, Cabernet and Merlot are recommended. Alternatively there are some white wines that taste lovely alongside Cheddar cheese. These are varieties such as Sauternes, Chardonnay, Cabernet Sauvignon and even Champagne! To add a further twist to your beverage, you may like to try Sherry or Port with your Cheddar cheese. If wine isn't your usual drink then a pint of beer, cask ale, or lager works just as well.
Cheddar cheese is best served at room temperature and removed from the refrigerator at least thirty minutes before being eaten. The fruits that accompany it best are apples, pears, melons and grapes. When serving as a dessert, sweeter varieties of Cheddar are appropriate, served with fruit, figs, and a drizzling of honey or pecan praline for a touch of luxury. It is best served with sweet dark breads and biscuits, and a vintage Port, fruity Moscato wine, or crisp, chilled white wines.
There are other ways to incorporate Cheddar cheese into everyday eating, however. A classic favorite for BBQ's, parties and buffets, is to serve the cheese cut into cubes and mounted on cocktail sticks with cubes of pineapple. This is a great pairing due to the contrast of the smooth, creamy taste, with something a little acidic and tangy. A radical alternative might even be cheese with strawberries! Imagine smooth, creamy, mild Cheddar, with the sharp, sweet tang of strawberry. Delicious! Or a simple recipe is Cheddar cheese on toast with tomatoes. A medium to sharp variety works well for this. You simply toast your bread lightly on both sides, and then add the cheese and freshly chopped tomatoes, with a few herbs if desired, to one side. Grill them on a moderate heat for around 10 minutes and you have a delicious snack!
Cheddar is very versatile at any meal. How about for breakfast you try Pita Pockets? These are scrambled egg whites mixed with shredded Cheddar cheese, chopped mushrooms, onions and peppers, stuffed into toasted halves of pita bread. You simply wrap the pita in foil and away you go – breakfast on the go! Cheddar Cheese Curds can also be incorporated in breakfast meals. Bacon and Chive curds will be a great accompaniment to sausages, hash browns, fried tomatoes, fried mushrooms and baked beans. Wash it down with a good cup of coffee or English tea and you have a hearty meal to set you up for the day! Alternatively, plain or Dill Cheddar Cheese Curds will work nicely, especially for a Vegetarian breakfast or brunch.
Are you having a film night, a friendly get-together, or a social occasion where snacks are required? Well you could try a Savory Cheddar Snack Mix. This is quite simply chopped Cheddar cheese of any strength (or Cheddar Curds also), mixed in a bowl with salty pretzels and popcorn. You could make burritos with flour tortillas, using scrambled eggs, salsa, and medium Cheddar cheese or Cheddar cheese curds. These are an ideal party snack, or perfect for school lunch boxes or picnics.
A delicious savory meal is Cheddar cheese with macaroni. You can simply add the cheese to the macaroni with a little cheese sauce to moisten it, or you could also add some herbs and chopped spring onions for extra flavor. The stronger, more mature Cheddar varieties work well with this recipe, as the macaroni balances the sharp taste. Serve it up with chunks of warm crusty bread and butter, and a lovely glass of red wine, and you have a lovely, warming meal.
Now for something a little more unusual! Cheddar was traditionally served during the medieval era in Britain, as part of the great dinner feasts. It would be cut into large chunks, and the dinner guests would help themselves to a pile of cheese, crusty bread wedges, apples, grapes, and the beverage of choice was Ale served in wooden goblets. This would make for a fun, simple and tasty dinner party! You could even host it as a costume party for added effect!
-Written by Catherine Green
Cheddar cheese curds are very similar, although they are not mature like full cheese. These ‘cheese nibbles’ are very versatile as they can be eaten alone, with crackers or biscuits, or mixed into casseroles, pasta dishes, potato bakes, and a whole host of other recipes. The curds can be frozen so they make a handy ingredient to keep at home, as you can get them in different mixtures, including things like herbs, Jalapeños, garlic, or bacon, which will add a nice touch to a bland meal, or a recipe that is lacking something.
Wine is most usually associated with cheese, along with images of a nice big cheese board surrounded by delicious fruits. To choose the right variety of wine to compliment the flavor of Cheddar is traditionally viewed as quite a precise art. There are generally three main varieties of Cheddar cheese: mild, which is aged for two to three months, and is smooth and creamy to taste; medium, which has a slight tang but is still a nice ‘everyday’ cheese; and then there is sharp and extra sharp, varieties which are aged for one year or longer, and are something of an acquired taste, or a variety to be savored on special occasions.
The best wines to accompany hard cheeses are usually red. A strong flavor of cheese generally needs a full-bodied flavor to compliment it. Wines such as Bordeaux, Cabernet and Merlot are recommended. Alternatively there are some white wines that taste lovely alongside Cheddar cheese. These are varieties such as Sauternes, Chardonnay, Cabernet Sauvignon and even Champagne! To add a further twist to your beverage, you may like to try Sherry or Port with your Cheddar cheese. If wine isn't your usual drink then a pint of beer, cask ale, or lager works just as well.
Cheddar cheese is best served at room temperature and removed from the refrigerator at least thirty minutes before being eaten. The fruits that accompany it best are apples, pears, melons and grapes. When serving as a dessert, sweeter varieties of Cheddar are appropriate, served with fruit, figs, and a drizzling of honey or pecan praline for a touch of luxury. It is best served with sweet dark breads and biscuits, and a vintage Port, fruity Moscato wine, or crisp, chilled white wines.
There are other ways to incorporate Cheddar cheese into everyday eating, however. A classic favorite for BBQ's, parties and buffets, is to serve the cheese cut into cubes and mounted on cocktail sticks with cubes of pineapple. This is a great pairing due to the contrast of the smooth, creamy taste, with something a little acidic and tangy. A radical alternative might even be cheese with strawberries! Imagine smooth, creamy, mild Cheddar, with the sharp, sweet tang of strawberry. Delicious! Or a simple recipe is Cheddar cheese on toast with tomatoes. A medium to sharp variety works well for this. You simply toast your bread lightly on both sides, and then add the cheese and freshly chopped tomatoes, with a few herbs if desired, to one side. Grill them on a moderate heat for around 10 minutes and you have a delicious snack!
Cheddar is very versatile at any meal. How about for breakfast you try Pita Pockets? These are scrambled egg whites mixed with shredded Cheddar cheese, chopped mushrooms, onions and peppers, stuffed into toasted halves of pita bread. You simply wrap the pita in foil and away you go – breakfast on the go! Cheddar Cheese Curds can also be incorporated in breakfast meals. Bacon and Chive curds will be a great accompaniment to sausages, hash browns, fried tomatoes, fried mushrooms and baked beans. Wash it down with a good cup of coffee or English tea and you have a hearty meal to set you up for the day! Alternatively, plain or Dill Cheddar Cheese Curds will work nicely, especially for a Vegetarian breakfast or brunch.
Are you having a film night, a friendly get-together, or a social occasion where snacks are required? Well you could try a Savory Cheddar Snack Mix. This is quite simply chopped Cheddar cheese of any strength (or Cheddar Curds also), mixed in a bowl with salty pretzels and popcorn. You could make burritos with flour tortillas, using scrambled eggs, salsa, and medium Cheddar cheese or Cheddar cheese curds. These are an ideal party snack, or perfect for school lunch boxes or picnics.
A delicious savory meal is Cheddar cheese with macaroni. You can simply add the cheese to the macaroni with a little cheese sauce to moisten it, or you could also add some herbs and chopped spring onions for extra flavor. The stronger, more mature Cheddar varieties work well with this recipe, as the macaroni balances the sharp taste. Serve it up with chunks of warm crusty bread and butter, and a lovely glass of red wine, and you have a lovely, warming meal.
Now for something a little more unusual! Cheddar was traditionally served during the medieval era in Britain, as part of the great dinner feasts. It would be cut into large chunks, and the dinner guests would help themselves to a pile of cheese, crusty bread wedges, apples, grapes, and the beverage of choice was Ale served in wooden goblets. This would make for a fun, simple and tasty dinner party! You could even host it as a costume party for added effect!
-Written by Catherine Green
Wednesday, August 4, 2010
Cooking with Fresh Mozzarella Cheese
Mozzarella is a kind of cheese that has a stringy, chewy texture to it. It is not aged like most cheeses and is actually a treat when eaten fresh, just within hours of its making. Traditional mozzarella or Mozzarella di Bufala as it is called in Italy, is made from the milk of water buffalo, and is highly prized. However, most if not all mozzarella made in the US and places outside Italy, come from the milk of cows.
In cooking, mozzarella is valued primarily for the texture it adds to the dish. Just the thought of stringy mozzarella on a hot slice of pepperoni pizza, sprinkled on a luscious lasagna or simply topped on a hearty baked mac – Is sure to stir up our appetite. But did you know, there are more than a couple of ways to enjoy it?
It can be eaten fresh as is, sliced into slivers and topped on a healthy salad together with cheese curds and cheddar, even mixed with your favorite cereals for breakfast – The flavor is mild and creamy, and therefore could be generously added to any dish. As an ingredient in cooking, it will give you more than a couple of ways to introduce new dishes to your menu. Mixed with Swiss cheese, some spices and cream cheese, it can be transformed into a unique dip that will do wonders for your next fondue party. Sliced into small batons, it can be coated with flour and batter then deep fried to make those sure-hit mozzarella sticks. Personally, I enjoy it most when grilled. Just the thought of it – the charred crust that complements the soft inner core, the creamy flavor spiked with that hint of smokiness, and the chewy texture that you just can’t get enough of– makes me want to eat it every day. You can grill a hefty slice of fresh mozzarella and layer together with tomatoes and basil unto your Panini, grate and mix together with your burger patties, cut into cubes and skewered with Kebabs or my favorite; Grilled mozzarella sticks wrapped with Prosciutto... the possibilities are endless.
When cooking mozzarella, you just have to take into consideration its characteristics and how it complements other ingredients. Below is a list of guidelines that you can base on when cooking with it.
It has a very mild flavor; some even describe it as bland. Sometimes, this works to your advantage if you want to accentuate certain flavors. However, you can mix in some sharp Cheddar or aged Gouda if you’re after that piquant taste. Also, I find that adding paprika or pimiento also brings out the flavor of this cheese.
The texture of the cheese can also be altered. When making sauces, adding heavy cream lightens the mixture but does not distort the flavor. Mozzarella contains 40%-45% fat, so if you want to crust the surface on a grill, make sure to cook it on high heat so as not to melt the cheese.
Tip
Processed mozzarella can be kept up to 6 months when frozen. Unfortunately, it breaks down when thawed quickly, making it crumbly. Thaw it in the refrigerator for 3 to 5 days to give it some time to absorb moisture before slicing it.
-Written by Gab Castellano
In cooking, mozzarella is valued primarily for the texture it adds to the dish. Just the thought of stringy mozzarella on a hot slice of pepperoni pizza, sprinkled on a luscious lasagna or simply topped on a hearty baked mac – Is sure to stir up our appetite. But did you know, there are more than a couple of ways to enjoy it?
It can be eaten fresh as is, sliced into slivers and topped on a healthy salad together with cheese curds and cheddar, even mixed with your favorite cereals for breakfast – The flavor is mild and creamy, and therefore could be generously added to any dish. As an ingredient in cooking, it will give you more than a couple of ways to introduce new dishes to your menu. Mixed with Swiss cheese, some spices and cream cheese, it can be transformed into a unique dip that will do wonders for your next fondue party. Sliced into small batons, it can be coated with flour and batter then deep fried to make those sure-hit mozzarella sticks. Personally, I enjoy it most when grilled. Just the thought of it – the charred crust that complements the soft inner core, the creamy flavor spiked with that hint of smokiness, and the chewy texture that you just can’t get enough of– makes me want to eat it every day. You can grill a hefty slice of fresh mozzarella and layer together with tomatoes and basil unto your Panini, grate and mix together with your burger patties, cut into cubes and skewered with Kebabs or my favorite; Grilled mozzarella sticks wrapped with Prosciutto... the possibilities are endless.
When cooking mozzarella, you just have to take into consideration its characteristics and how it complements other ingredients. Below is a list of guidelines that you can base on when cooking with it.
It has a very mild flavor; some even describe it as bland. Sometimes, this works to your advantage if you want to accentuate certain flavors. However, you can mix in some sharp Cheddar or aged Gouda if you’re after that piquant taste. Also, I find that adding paprika or pimiento also brings out the flavor of this cheese.
The texture of the cheese can also be altered. When making sauces, adding heavy cream lightens the mixture but does not distort the flavor. Mozzarella contains 40%-45% fat, so if you want to crust the surface on a grill, make sure to cook it on high heat so as not to melt the cheese.
Tip
Processed mozzarella can be kept up to 6 months when frozen. Unfortunately, it breaks down when thawed quickly, making it crumbly. Thaw it in the refrigerator for 3 to 5 days to give it some time to absorb moisture before slicing it.
-Written by Gab Castellano
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