Cheesy Myths That Aren’t True

As with any other popular food that is widely available, many people think they know a fair amount about cheese. In reality, however, a great deal of the cheese facts you may think you know are actually myths with no basis in truth. Here are some of the most common myths concerning cheese as well as the truth (or lack thereof) behind them.

Myth: Cheese Isn’t Vegetarian

There are many strict vegetarians who choose not to eat cheese because it might contain animal rennet. Animal rennet is found in a cow’s stomach and that means that any food containing it will not be vegetarian. It is true that rennet was traditionally used to help cheese coagulate and is still used sometimes. Despite this, not every cheese contains animal rennet (they may contain vegetable rennet like those cheeses produced at Golden Age Cheese) and you can find plenty of choices that are completely vegetarian.

Myth: Cheese Leads To Heart Disease

Cheese has gotten a bad reputation through the years when it comes to health and part of this is the myth that it leads to heart disease. The idea behind this is that by eating cheese with high levels of fat (including saturated fat), you increase your risk of heart disease. In reality, though, no scientific proof has confirmed this and some experts even suggest eating low-fat cheese to prevent heart disease.

Myth: You Can’t Eat Cheese If You’re Lactose Intolerant

Lactose intolerance can be confusing to outsiders, but even those who suffer from the condition believe that they can’t eat cheese. The truth, however, is that if you are lactose intolerant, you simply have to be selective about which cheese you try. Hard cheese, for example, tends to contain very little lactose as this substance is broken down during the aging process. Those with lactose intolerance should still avoid soft spreadable cheese, cottage cheese, and processed cheese depending on their particular situation.

Myth: Cheese Will Give You Nightmares

Not everyone has heard it, but there is an old wives’ tale that says that eating cheese will give you nightmares. In reality, however, the opposite is true as the tryptophan in cheese can induce sleep and reduce stress. The British Cheese Board even did a study with 200 volunteers who had cheese before bed, with no recorded nightmares.

Myth: Mice Prefer Cheese

When most people think of mice, they picture them eating cheese, but this is really the stuff of cartoons. A team at Manchester Metropolitan University took a look at foods rodents prefer and they found that sweet foods with lots of sugar, like chocolate, would be a mouse’s favorite.

The Best Recipes For Aged Swiss Cheese

Swiss cheese is one of the most popular types of cheese across the country with its great melting properties allowing it to be a versatile ingredient. Not everyone realizes it, but there is also aged Swiss cheese and the aging process intensifies the flavors. This makes it a great option for cooking dishes where you want to truly taste the Swiss. With a bit of creativity, you can easily add Swiss cheese to nearly any recipe, but here are some ideas to get you started.

Grilled Sandwiches

For those who enjoy traditional grilled cheese sandwiches, swapping out American cheese for aged Swiss can be a delicious treat. Stick to a plain grilled cheese or get creative and add other ingredients as well. Try making a Reuben with aged Swiss or a melt with ground beef on rye bread.

Cheeseburgers

Aged Swiss is also a yummy addition to your favorite burger. Whether you like beef, turkey, or veggie burgers, adding a little bit of Swiss will intensify the flavors. Experiment with various condiments and other toppings like onions or bacon.

Mac And Cheese

Mac and cheese is a popular comfort food, but you don’t have to limit yourself to just one cheese when making it from scratch. You probably won’t want aged Swiss to be the only cheese in a batch of macaroni and cheese because of its strong flavors, but if you mix it with a bit of cheddar, Jack, Colby, Gouda, or Muenster, you will still get some of the flavors without being overwhelmed.

Lasagna

Lasagna is traditionally made with mozzarella cheese, but you can get creative and mix in some aged Swiss as well. This will add a unique flavor to the dish, but as with mac and cheese, you don’t want to rely solely on aged Swiss as the flavors will be too intense for most people.

Fondue

Fondue comes from Switzerland, so it should not be surprising that aged Swiss makes a great addition to it. Combine the aged Swiss with some Gruyere and/or Emmentaler, the traditional fondue cheeses. Then turn the fondue into a meal by dipping cauliflower, broccoli, chicken breast, or crusty bread.

French Onion Soup

Just because aged Swiss is delicious doesn’t mean it has to be the main ingredient of a dish. You can make some fresh French onion soup yourself and then grate a bit of the cheese on top. The flavors make the perfect combination and since you will use a little of the cheese, it will end up lasting longer so you can try multiple recipes.

What Are the Different Ways To Make Gouda Cheese

Gouda cheese originated in the town of Gouda in southern Holland. Today it is made in many countries around the world. It is often a creamy and very mild cheese. However, it can be well aged and sport a nice caramel color and texture rather like a Parma.

Traditions
The traditional way of making Gouda cheese is to begin with fresh whole, full-fat milk. The milk can be either raw or pasteurized. Raw milk must be of the very highest quality because the low acid content of this cheese will not prevent unwanted bacteria from forming during the aging process.

Next, the milk is heated and a culture is added to it. Then the rennet is added to start coagulation. When a firm curd is developed, then it is cut into small pieces, then stirred for about 15 minutes. At this point, some of the whey is removed and hot water added to aid in removing some of the lactose. The longer the cheese will be aged, the longer the curds are stirred.

Whey is poured into molds, then the curds are added. The whey should cover the curds by one to two inches. When the process is completed, the curds are placed in a press to form the desired block or wheel. It is wrapped and then turned five times for the next 8+ hours. It will sit in the press overnight if a drier, longer-aged cheese is desired. The final step is to place the cheese in saturated brine for 18-24 hours. It is removed, dried, and wrapped. The drying process takes from three to seven days.

Different Milks
Gouda can be made with either cow’s or goat’s milk. The mesophilic starter culture can be obtained from buttermilk. To do this, allow two cups of buttermilk to sit in a bowl at room temperature for six to eight hours until it has reached a yogurt-like state. Then the starter is placed in a freezer tray and frozen.

Another variation calls for the finished curd to be cut into half-inch pieces and placed in the oven, which has been preheated to 102 degrees. Once the curd reaches 102 degrees, remove some of the whey and replace it with water. Reheat the curd to 102 degrees and repeat the process three times. Drain the curds, press them into a block form, then refrigerate and age for 25 days.

What Is The Difference Between Aged Cheddar And Naturally Aged Cheddar?

With its extreme popularity, you will notice plenty of different types of cheddar cheese on the market. Between the varying sharpness levels and colors available, it can be confusing to sort through the options and decide which one you want to try or use in a particular recipe. All cheddar cheese is aged to a certain extent, but the exact amount of time will vary. You will also notice some cheddar is labeled as naturally aged while others are just labeled as aged. In most cases, there is not a significant difference between these designations, but to understand the variations, you need a bit of background information.

Ages And Sharpness

Aged cheddar is also known as sharp cheddar. The rule of thumb is that the longer a cheese has been aged, the sharper it will be with the term sharp being used to refer to the changes in flavor and texture that occur through aging. Mild cheddar is typically aged only two or three months. Sharp cheddar will be aged about six to nine months. Finally, extra-sharp cheddar will be aged anywhere from 1 ½ to 2 years in most cases, depending on the cheese. By looking at specialty cheese retailers, however, you can find even older cheddars, such as those that are 5 or even 10 years old and therefore extremely sharp.

How Cheddar Is Aged

Whether it is aged naturally or simply aged, cheddar undergoes a similar process. The cheese is placed in a room where the temperature and humidity are carefully controlled. This allows the fats and proteins to break down and create simpler compounds, creating the delicious taste we associate with cheddar.

The Labels

When it comes down to it, there is no official difference between aged and naturally aged cheddar; cheese manufacturers are free to select the term they want to use. If, however, you buy a mass-produced aged cheddar from your supermarket or other non-specialty shop, it is possible that it is not actually aged. There are some commercial cheeses that mimic the flavors and texture of aged cheddar but aren’t actually aged. Instead, they may not even be cheddar and will instead be flavorings in an oil suspension. In comparison to this type of “aged cheddar”, a naturally aged cheddar can refer to a product that is actually cheese and has been aged.

On the other hand, real cheddar that has been aged may be simply called aged cheddar. Some companies will refer to their cheese as naturally aged if the aging occurs in the traditional way, within a cheese cave as opposed to a cheese refrigerator. Instead of focusing on whether a cheese is aged naturally or not, pay attention to the source of the cheese and ingredients list.

Trick or Treat: Fantastic Halloween Treats Using Cheese

Halloween is usually the holiday which kids OD on candy. Stores sell huge bags for trick-or-treating, and large containers for the kids to collect it in. But with an emphasis on the health of both children and adults becoming more in vogue, there other treats that you can serve that are healthier than the usual fare of sugar and more sugar. Consider the following ways to include cheese on this Halloween.

Party Treats
Planning a Halloween party? Whether it’s for kids, adults, or a mix, here are some cute tricks for making your next Halloween party menu healthy as well as fun.

Pretzel & Cheese Broomsticks

Take a slice of cheese—a softer cheese such as Monterey Jack or Mozzarella will probably work—and cut a fringe on one side of it, cutting over half of the slice. Take a straight pretzel and wrap the uncut side around one end of the pretzel. Secure it with a very narrow piece of gummy worm, or some other edible, flexible thing that will tie and hold. The fringe that you cut forms the broom bristles. These look very cute.

Ghost Cheese Balls

Form cheese balls from your choice of cheese, then roll in finely grated coconut. Decorate with black jellybean eyes.

Witch’s Sauce

Make your favorite cheese fondue and serve it in a miniature black cauldron. Apple chunks, a variety of bread cubes, or even raw veggies, all skewered on party toothpicks will make good dippers.

Cheese Shapes

Using Halloween design cookie cutters or presses, cut cheese into shapes of jack o’lanterns, cats, skulls, tombstones, or whatever you desire. Use orange cheddar for pumpkins, and a white cheese for skulls and tombstones. You could even use the same cutters to cut out bread shapes to match for small sandwiches.

Cheese & Crackers

Decorate wheat crackers with small round pieces of cheese for the eyes, with a strip of red pepper for a mouth. Use the cheese spread in a can to draw facial features on the cracker.

Trick or Treats
As it is an unacceptable practice to hand out homemade or unwrapped treats, there are only a couple of ways to offer cheese to all the little ghosts and goblins, witches and werewolves that are bound to show up at your door on Halloween. Individually wrapped string cheese is one choice. Another is the small individual packets of cheese and crackers or breadsticks.