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
Tuesday, September 6, 2011
What is The History Of Cheese Making?
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.
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.
Saturday, September 3, 2011
Cheese of the Month Club Winner
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?
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.
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.
Thursday, September 1, 2011
Cheese Dip Recipe 5: Spicy Cheese Dip
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
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
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