About Cheese NUTRITION IN CHEESE Cheese is usually made with cow's milk and contains protein, calcium, vitamins (vitamin A in particular) and minerals (such as phosphorus). Cheese is also lower in lactose (milk sugars)--the harder the cheese the less lactose it contains. Light versus regular cheese: Lower-fat (also called light) cheese contains 25% less butterfat than regular cheese. It also tends to be higher in moisture content, more rubbery in texture, and less flavorful. Harder cheeses seem to convert better into the lower-fat format than softer cheeses, retaining more of their original texture and taste. Bump up flavor with a sharper version of the lower-fat products if preferred. Some lower-fat cheeses or cream cheeses may not be suitable for baking or will produce less-thandesirable results. The higher moisture content may cause a runnier, less set product or a drier, crustier topping. Check labels for specific information. SHOPPING FOR CHEESE When buying cheese, consider the following: - Buy in quantities of 1 lb. (454 g) or less. Sliced or shredded cheese has a shorter storage life so purchase these convenient products only when you have a specific use tor them. - Fresh cheese should have a matte appearance, without any "sweating" or cracking. Soft cheese should be evenly soft and spongy from center to edge. Firm cheese should have a bit of spring in the feel. The surface of blue cheese should be bright and colorful and the interior creamy, not dry. - Check packaging to be sure it is airtight and undamaged. - Always note the "best before" date to determine freshness. STORING CHEESE Store and chill all cheese in airtight containers or wrapped in plastic or foil. Stronger cheese should be wrapped, placed in a container and set apart from other foods. Store cheese in blocks no larger than 1 lb. (454 g). Storage methods vary depending on types of cheese (see Cheese Substitution Chart, page 9 (below)). Hard cheeses refrigerate and freeze better than soft cheeses. Fresh cheeses do not freeze well so must be used before expiry date. Store brined cheese in its brine or in lightly salted water. Firm and hard cheeses can be frozen for up to 6 months. Semi-soft cheeses are also freezer-friendly, but their texture may turn crumbly. When thawed, crumble into salads or use for melting. For best freezing results, never put room temperature cheese, including grated cheese, directly into freezer--always chill first. - Mold In cheese is either desirable, as in blue-veined cheeses, or undesirable, when found as fuzzy white or green spots on outside of cheese. Keep blue cheeses wrapped well and separate from other foods to avoid spore transfer. COOKING WITH CHEESE - The secret to cooking successfully with cheese is to keep the heat under the saucepan or fondue pot low. At about 150°F (65°C) cheese can begin to separate and, if cooked too long, turn stringy in texture. For best results, grate, chop or shred cheese first. - 1/4 cup (60 mL) grated cheese = 1 oz. (28 g)* *For greater amounts, simply multiply the above base numbers. - Harder cheese melts better than softer cheese and some cheese, like blue cheese, actually intensifies in flavor when heated. - If using light cheese as a topping in a casserole, add cheese in the last 10 minutes or so of baking time, or cover with crumbs to keep the cheese from turning tough while baking. - As you mix and heat ingredients for a sauce, add cheese last. Stir over low heat until cheese is melted. SERVING CHEESE - Serve cheese at room temperature. The exception is fresh cheese, such as cream cheese and cottage cheese, that should be served chilled. - Avoid cutting cheese beforehand--instead serve on a wooden or marble board with a knife, and offer a separate knife for each kind of cheese to keep flavors apart. - Cover cheese platter with plastic wrap or damp cloth before serving to avoid drying. - Separate strong cheese from mild cheese. --------------------------------------------------------------------------------------------- Cheese Substitution Chart Cheese Name Flavor Texture ___________________________________________________________________ Appenzeller Swiss, Kasseri, Parmesan, Strong Hard Romano, Roquefort, Sharp Cheddar Blue, Blue Shropshire, Gorgonzola, Stilton Strong Soft Brie, Camembert, Chèvre, Feta Medium Soft Asiago, Gruyère, Kefalotyri, Medium Firm Medium Cheddar, Swiss Gouda Medium Semi-soft Colby, Longhorn, Mild Cheddar, Mild Firm Provolone, Samsoe Halloumi, Havarti, Monterey Jack, Mild Semi-soft Mozzarella, Muenster, Oka Cottage, Cream, Greek Myzithra, Fresh Quark, Ricotta --------------------------------------------------------------------------------------------- Glossary of Cheese This list describes many of the cheeses used in the recipes in this book. Appenzeller Swiss (A-pent-seller): Pale interior and a washed, burnt-orange rind; familiar Swiss “eyes”; mild to nutty taste. Asiago (ah-SYAH-goh): Pale yellow with tiny holes; may be coated with paraffin; mild to nutty flavor that becomes semi-sharp with age. Blue: Soft and crumbly with characteristic blue veins; mild to tangy flavor that becomes peppery with age. Blue Shropshire (SHRAHP-shur): English blue cheese that features royal blue veins in an orange interior with a rugged rind; strong, rich flavor. Brie (BREE): White, soft interior with edible, dusty, white rind; classic buttery flavor. Camembert (KAM-uhm-behr): Similar to Brie in looks but with firmer texture; milder flavor that develops a "tang" as it ripens. Cheddar: Ivory or orange in color; texture grows firmer over time; flavors range from mild (aged 3 months) to extra sharp (aged 7 years). Chèvre (SHEHV-ruh): French for goat cheese; comes in variety of textures and tastes. Colby: Firm texture; mild flavor that grows stronger with age; milder version of Cheddar but with small "eyes." Cottage: Fresh, small, white curds in milky liquid; mild flavor, also comes in dry curd form. Cream: Smooth texture; hint of sharp taste; available in lower-fat and spreadable varieties. Feta (FEHT-uh): Crumbly, fresh, white cheese with salty, pickled flavor; comes packaged in brine; may be made from cow's, goat's or ewe's milk; melts well. Gorgonzola (gohr-gehn-ZOH-1a): Italian cheese that has blue-green veins; goes from creamy to crumbly in texture as it ages; strong, robust, spicy taste. Gouda (GOO-dah): Usually covered by red or yellow wax; nut-like flavor that grows with age. Flavored versions are available, identified by different wax colors; smoked variety is also available. Creek Myzithra (or Mitzithra) (mih-ZEE-thra): Whey cheese with crumbly texture and mild, light taste; can come mixed with cream or milk or salted and dried to use as a grating cheese. Gruyère (groo-YEHR): Smooth, firm texture and small "eyes"; buttery-tasting, medium-flavored; melts nicely. Hatioumi (huh-LOO-mee): Semi-soft texture more dense than mozzarella; mild, milkv taste. Havarti (hah-VAHR-tee): Light to yellow, with small, irregular "eyes"; taste is mild but tangy; flavored versions are available. Kasseri (kuh-SEHR-ee): Hard Greek cheese made from sheep's milk and sometimes combined with goat's milk; sharp, salty and aromatic flavor. Kefalotyri (keh-fuh-la-TEE-ree): Greek cheese made from sheep's milk; can vary in texture and taste by region, but generally firm and light colored with irregular holes; mild to medium flavor with slight tang. Longhorn: Golden yellow cheese with firm crumbly texture; mild, Cheddar-like flavor. Mascarpone (mas-car-POH-nay): Velvety soft fresh cream cheese; slightly acidic flavor; made from cow's milk; sold in tubs. Monterey lack: Ivory with tiny cracks in body; mild taste is underscored by nutty taste and may become more pronounced as it ages. A jalapeño-flavored version is also available. Mozzarella (moht-sah-REHL-Iah): Semi-soft, stringy, white-colored with a mild, delicate, milky taste; melts nicely, Muenster (MUHN-stuhr): Mild in taste, with an edible orange rind; flavors mellow with age; not to be mistaken with French Muenster which has a much different taste. Oka (OH-kah): Edible yellowish to reddish rind with a semi-hard centre; nutty taste that ranges from mild to medium as it ages. Parmesan (PAHR-muh-zahn): Hard and granular; full-bodied taste grows with age; grates well. Provolone (proh-voh-LOH-nee): Golden; packaged in round, pear or tube shapes; hung in netting to age; has mild, slightly tart and salty flavor that develops with age. Quark: Soft, fresh and white; light, lemon-fresh taste; smooth, creamy texture. Ricotta (rih-KAHT-tuh): Resembles cottage cheese but more granular in texture; made from whey, not curd; taste is mild and semisweet. Romano (roh-MAH-noh): Cream-colored, granular cheese with firm rind; grating cheese similar to Parmesan; strong, rich, robust taste. Roquefort (ROHK-fuhrt): Famous French blue cheese; unique flavors derived from sheep's milk and an aging process in limestone caves; texture is smooth and firm, with a strong, but subtle flavor. Samsoe: Firm, creamy white Danish cheese with holes; mild, nutty flavor that develops with age. Stilton: One of Britain's most famous blue cheeses; sharp, nutty flavor that strengthens with age; creamy and crumbly, blue-veined interior. Swiss: Firm, pale, smooth cheese with distinctive "eyes" and nutty flavor; available in a number of varieties. * * *