The question of whether or not you can freeze cheese is a bit of a loaded one. The first thing you must address is what kind of cheese? If you’re talking about Cheddar or Mozzarella the answer is yes. In fact almost any cheese you freeze will still be edible; it’s just a matter of taste and texture.
Depending on the cheese that you freeze; whether it’s a hard cheese, soft cheese, processed cheese or artisan will dictate what it will look like when it comes back out of the freezer. Much like fresh veggies there will be a bit of a process and some things can get lost along the way.
If you’re thinking about freezing a high quality Brie or Camembert stop right there! Ask yourself why you would freeze for tomorrow what you could enjoy today? These cheeses simply do not hold up to the freezer process and shouldn't have to.
There are a wide variety of cheese you can store and use in your favorite recipes later. When it comes to the firm and semi-firm varieties like Gouda, Cheddar or Swiss you’ll have a better chance at maintaining the quality after freezing. This is simply because there are fewer separations in the cheese curds where it can fall apart. You will want to note that there will be a texture change resulting in cheese that tends to crumble easier. Here are a few things you can expect from some of your favorite flavors.
Cheddar
Whether aged, smoked or folded with delicious herbs and peppers, Cheddar holds up to freezing quite well. You can expect some texture loss but most flavors will be retained. It’s best to freeze in small, usable portions. You’re Cheddar cheese after the freezer will be slightly more crumbly or grainy in texture. This is because the process can break up the cheese curds.
Cheese Curds
Many people love to get their hands on delicious, creamy cheese curds; often buying them in bulk. If you’re one of these people then the good news is you can freeze them and enjoy later. Since the freezing process tends to crumble the cheese you might not notice it much in your curds. They can come out of the freezer, be thawed in the fridge and then used for baking. Put them in your casseroles, scrambled eggs or quiches.
Mozzarella
Since Mozzarella is considered a semi-soft cheese you will most likely notice the largest difference in this cheeses texture after frozen. If you’re getting a high quality Mozzarella for nibbling at it is suggested to enjoy it now rather than later. If you’re getting your cheese for baking, melting and shredding then by all means you can freeze.
General Tips
Shred your cheese before freezing and you’ll be able to easily use it in baking when it comes out. To keep it from clumping together, toss it with a little flour. Also, make sure to wrap your cheese tightly in saran wrap or foil AND place in a freezer bag. Finally, thaw in the fridge before using it and enjoy!
Saturday, September 1, 2012
Monday, August 27, 2012
What Cheese Melts Best On Pizza?
There aren’t very many people out there that don’t love a delicious pizza. More and more of us are learning to cook it at home so we can enjoy a wide variety of interesting toppings without all the added expense. This leads to making decisions about what kind of cheese we’d like to see on a pizza. You might at first think that the only cheese to toss on a pizza is Mozzarella but in reality there are many that will add a robust flavor and still melt.
Mozzarella
You can’t really think of any Italian food without thinking of Mozzarella. It’s definitely one of the best cheeses to melt and goes hand in hand with any pizza. Unless you’re creating a pizza with light flavors you’re best to skip the fresh or buffalo Mozzarella and go for a brick made for pizza. A great way to liven this cheese up on your slices is to mix it with another cheese such as Jalapeño Pepper Jack or Asiago.
Gruyere
Though it isn’t a cheese a person might quickly consider for their pizza, it does melt very easily. The buttery rich flavor of this delicious cheese goes well with many styles of pizza. You can use it with a chicken topping and use Alfredo sauce instead of the traditional marinara. In addition it pairs well for the daring folks that want to create a seafood pizza. This cheese melts very well, goes with a large host of flavors and is pretty easy to get your hands on. The next time you’re looking for a little something different than Mozzarella this should be the cheese to turn to.
Cheddar Cheese Curds
It’s easy to get thrown off by having Cheddar on your pizza but more and more are trying it and loving it. One favored recipe is black beans, chicken, red onions, Feta and Cheddar cheese- once you try it you might never be the same! Unless Cheddar has a little help it might not melt the way you’d like it to. The best way is to try already soft and delicious Cheddar cheese curds. This makes it simple for you to layer it over you pizza and through the toppings. You will get a fantastic, golden melt and a lovely flavor. You can go for smoked or a variety that has spices blended through. Compliment it with the right toppings, bake until done and you’ll have a unique pizza that looks great and tastes fabulous.
Mozzarella
You can’t really think of any Italian food without thinking of Mozzarella. It’s definitely one of the best cheeses to melt and goes hand in hand with any pizza. Unless you’re creating a pizza with light flavors you’re best to skip the fresh or buffalo Mozzarella and go for a brick made for pizza. A great way to liven this cheese up on your slices is to mix it with another cheese such as Jalapeño Pepper Jack or Asiago.
Gruyere
Though it isn’t a cheese a person might quickly consider for their pizza, it does melt very easily. The buttery rich flavor of this delicious cheese goes well with many styles of pizza. You can use it with a chicken topping and use Alfredo sauce instead of the traditional marinara. In addition it pairs well for the daring folks that want to create a seafood pizza. This cheese melts very well, goes with a large host of flavors and is pretty easy to get your hands on. The next time you’re looking for a little something different than Mozzarella this should be the cheese to turn to.
Cheddar Cheese Curds
It’s easy to get thrown off by having Cheddar on your pizza but more and more are trying it and loving it. One favored recipe is black beans, chicken, red onions, Feta and Cheddar cheese- once you try it you might never be the same! Unless Cheddar has a little help it might not melt the way you’d like it to. The best way is to try already soft and delicious Cheddar cheese curds. This makes it simple for you to layer it over you pizza and through the toppings. You will get a fantastic, golden melt and a lovely flavor. You can go for smoked or a variety that has spices blended through. Compliment it with the right toppings, bake until done and you’ll have a unique pizza that looks great and tastes fabulous.
Sunday, August 12, 2012
Where Did Cheese Get Its Name?
Where Did Cheese Get Its Name?
Have you ever stopped and thought just what cheese was, how it came to be, and how it got its name? I mean, the name “cheese” has to have come from somewhere, right? Everything has to have come from somewhere. So, where did cheese come from? Well, let’s take a look shall we?
Well, before you can answer just where cheese gets its name, you first have to have a specific type in mind since no one is exactly sure about where cheese gets its name. However, the origin of the name of most types of cheeses can be explained. Let’s check out a few types of cheeses, shall we?
Where did cottage cheese come from? Well, the term “Cottage cheese” is used to describe a curd product that generally has a mild flavor to it. During its making, it is drained like most cheeses, but not pressed so that some of the whey remains inside of it. The curd is then washed to get rid of acids. This is why cottage has kind of a sweet flavor to it. This particular type of cultured dairy product is not aged or colored.
What about cheddar? Cheddar seems to be very popular among Americans. Well, you may be surprised to know that cheddar originates in England. In fact, that is where cheddar got its name. It was firs t made in the village of…you guessed it, Cheddar. Yep, cheddar came from Cheddar in Somerset, England.
For every cultured dairy product out there, you can bet that there is probably an interesting story behind how that product got its name. There are quite a few out there. In fact, there are over 600 types in France alone! The French really love their cheeses. Don’t count America out. Americans absolutely love their cheese. In fact, it is estimated that the average American eats about 31 pounds of cheese a year. That is one person. One average American eats 31 pounds of cheese in a year. The French are not the only ones who love their cultured dairy products.
The origin of the term “cheese” remains as mysterious as the location of Jimmy Hoffa. No one knows for sure, but everyone has their theories. Maybe one day we will know for sure. But for now, just enjoy it. Get out there and eat your 31 pounds a year.
Have you ever stopped and thought just what cheese was, how it came to be, and how it got its name? I mean, the name “cheese” has to have come from somewhere, right? Everything has to have come from somewhere. So, where did cheese come from? Well, let’s take a look shall we?
Well, before you can answer just where cheese gets its name, you first have to have a specific type in mind since no one is exactly sure about where cheese gets its name. However, the origin of the name of most types of cheeses can be explained. Let’s check out a few types of cheeses, shall we?
Where did cottage cheese come from? Well, the term “Cottage cheese” is used to describe a curd product that generally has a mild flavor to it. During its making, it is drained like most cheeses, but not pressed so that some of the whey remains inside of it. The curd is then washed to get rid of acids. This is why cottage has kind of a sweet flavor to it. This particular type of cultured dairy product is not aged or colored.
What about cheddar? Cheddar seems to be very popular among Americans. Well, you may be surprised to know that cheddar originates in England. In fact, that is where cheddar got its name. It was firs t made in the village of…you guessed it, Cheddar. Yep, cheddar came from Cheddar in Somerset, England.
For every cultured dairy product out there, you can bet that there is probably an interesting story behind how that product got its name. There are quite a few out there. In fact, there are over 600 types in France alone! The French really love their cheeses. Don’t count America out. Americans absolutely love their cheese. In fact, it is estimated that the average American eats about 31 pounds of cheese a year. That is one person. One average American eats 31 pounds of cheese in a year. The French are not the only ones who love their cultured dairy products.
The origin of the term “cheese” remains as mysterious as the location of Jimmy Hoffa. No one knows for sure, but everyone has their theories. Maybe one day we will know for sure. But for now, just enjoy it. Get out there and eat your 31 pounds a year.
Saturday, August 11, 2012
What Is The Best Kind Of Cheese For Pizza?
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.
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.
Friday, August 10, 2012
Natural vs. Organic Cheese: What is the difference?
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.
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.
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