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
Tuesday, June 7, 2011
Thursday, June 2, 2011
Do the Ingredients in Cheese Make It Better?
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!
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!
Sunday, May 29, 2011
What Are Some Good Marinades For Cheese?
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.
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.
Tuesday, May 24, 2011
Monday, May 16, 2011
Check Out Our New Website!
Come check out our new website! New look but same great cheeses! Click Here
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