SOFT CHEESES
Cover is light mold.
Mozzarella, provalone, or fontina cheese are fairly interchangeable
HARD CHEESES
Rind will be hard. It is actually not bad for you and can pack lots of flavor. Use the crust of parmesan cheese rind to flavor and thicken your pasta sauce. Remove it before serving. Cheese is squeezed and compressed. Nutrition is about 14
times more than the milk used to make it.
Parmesean Cheese – Grate your own, don’t use the round green box either.
Eg: Cheddar, machengo, parmesean, gruyere
KEEP AND CARE OF CHEESE
Likes cool moist environment, but not COLD and not WET
Likes to breathe
Soft and medium in plastic container with a slice of apple.
Hard cheeses lightly wrapped in waxed paper secured with rubber band or aluminum foil.
MEDIUM CHEESES
Reddish or brown rind is more natural
Milk is pasturized at 145 degrees for 30 mintues
At 160 degrees for 15 seconds kills everything. Applies to most cheeses.
You can use dental floss to cut soft cheeses
FREEZING CHEESE
You can wrap cheese in Saran Wrap and then put it into a zipper lock bag. This will keep it for about three months.
GOOEY CHEESE
The melty stringy cheeses are those with a lower fat content. That’s why low moisture, low fat mozzarella cheese is so great for pizza. Mozzarella, provalone, or fontina cheese are fairly interchangeable
