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Saturday, November 29, 2008

Cheese - Just The Word Is Yummy

Remember when your Mom had a plate full of “cheese and crackers” or a grilled cheese sandwich with your favorite soup. We can have some yummy memory. Well, we grew up, and discovered that there is a lot more to cheese than crackers and a sandwich.

What if we could go back to prehistoric times? Now, imagine your watching a big caveman pounding away at a large flat stone. Beside him sitting on a rock is his goat skin all tied up full of milk. It is a very hot day, and the mild is coagulating. Which came first the wheel or Cheese? Granted that is a loose definition of the birth of cheese but I think you are starting to understand ; cheese has been around for a very long time. About 4000 years ago, people started to domestic, and breed animals. They make milk. Out of milk, curdled= solid nutritious food we call cheese. All kinks of animals produce milk that we make into over 400 types of cheese. Goat, sheep, cows water buffalo, camels, and yaks. I’m sure there are more, ( Yaks I have to try that one).

Rennet is used most of the time to induce coagulation; however, some cheeses are curdled with lemon juice, vinegar, or Cynara. Styles of cheese and there unique taste and consistency are a result of using different species of bacteria, and molds.
The variations of making cheese are numerous. Aging, mold wash, pulling, just to name a few. When we finally slice, cut, or grade our cheese and smell the aroma, taste the tartness, dryness, or creamy textures, we are in " Cheese Heaven.”

By Robert Timmons

Check Out the Related Article : Cottage Cheese Diet to Help You Lose Weight

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Thursday, November 27, 2008

Getting Your Cheese Facts Straight

People all around the globe love their cheese. It doesn't matter if you love good ole' American cheese or if you enjoy Feta cheese, there is a flavor and texture out there for everyone to enjoy. Whether you just enjoy your cheese or you are a cheese connoisseur many people are unaware of the multitude of cheese facts that are available. Many people just know that they love cheese, but don't know anything about the lengthy history or the actually process required to make their favorite cheese. On the internet you can find a wealth of cheese facts for any flavor or brand that has piqued your interest. Another way to find out cheese facts about your favorite brand is to visit the company's website; they have lots of interesting particulars about their products.

Every company has their own unique technique for making their brand even though the basic steps may be the same. Everything from the ingredients, machinery, and equipment will affect the end product's flavor and consistency. If you are unable to find a particular cheese fact on a company's website you can phone, email or write to get the information. Many companies will mail you literature in the form of a brochure detailing the history and cheese related facts of their company.

Some Little-Known Cheese Facts

Many cheese producers have found that in order to retain customer loyalty to their brand they should make their information readily available. One of the little-known cheese facts is the fact that the female cows that are used for cheese production do have horns. These horns are then later removed to help the cow prevent hurting itself. These businesses have discovered that while the cows wander around grazing the risk for injury is just too great, so to avoid that possibility they are simply removed.

Most people don't want to know that type of information about the production part of cheese. Many cheese lovers would sooner just learn about history and enjoy their cheeses, discovering past times to learn the way cheese was first created, and why it has gained its present star popularity. Anyone who would like a little extra history with your cheese factoids, will find many more little snippets available. Did you know that cheese was once used as a currency in Denmark way back in the sixteenth century? Cheese and other food products were regularly used to pay their church taxes.

Facts about cheese can be very informative and fun and all the while give you more insight about the history of several societies. Have you any idea where your favorite cheese is made? Invest some of your time today and you will be pleasantly surprised at what there is to learn.

By Christopher J

Check Out the Related Article : Cottage Cheese Diet to Help You Lose Weight

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Monday, November 24, 2008

Bleu Cheese and Macaroni Pie

A crowd favorite of Food Affairs is our Blue Cheese macaroni pie, a unique twist on the comfort food. Give this recipe a try.


1 lb macaroni, long hollow noodles, broken by hand (may substitute penne or ziti)

1 can evaporated milk

2 eggs

2 tbsp paprika

1 tsp black pepper

2 tbsp flour

1 onion, finely chopped

2 tbsp prepared mustard

fresh parsley, chopped

2 tbsp Bajan seasoning * Aunt May’s is a favorite

3 cups grated cheddar cheese

1 cup crumbled blue cheese

1 cup fine or panko bread crumbs

1. Grease a 2 quart baking dish or 13 x 9 pan.

2. Preheat the oven to 350 degrees F.

3. Bring a large pot of water to a rolling boil. Add 2 tablespoons of salt to the water; add macaroni. Cook the macaroni until al dente. DO NOT OVERCOOK.

4. Drain the macaroni well in a colander, and then pour it back into the still hot cooking pot. Add the blue cheese to the pasta and stir to coat the pasta thoroughly. Add 2 cups of the cheddar cheese and mix until slightly melted. Place in the greased baking dish or pan.

5. In a medium sized bowl, add the eggs and beat lightly. Add the milk and whisk together. Add the remaining ingredients, reserving the bread crumbs and 1 cup of the cheddar cheese. Blend and then pour the mixture over the macaroni. Combine the bread crumbs and cheese. Evenly spread over the top of the macaroni mixture.

6. Cook for approximately one hour or until the top begins to brown. Allow to cool for at least 15 minutes; reheat as necessary. Cut into squares and serve.

By Billy O'Dell

Check Out the Related Article : Cottage Cheese Diet to Help You Lose Weight

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Sunday, November 23, 2008

Cream Cheese Cups Recipe

The cream cheese cups recipe is perfect for parties or when friends drop by. They are easy to make although they look like a professional baker made them. When it comes to taste, these are unbelievably delicious!


Cookie dough:

2 sticks (1 cup) salted butter, softened

2 packages (3-ounces each) cream cheese, softened

2 cups all-purpose flour


3 eggs

1 cup granulated sugar

1 package (8-ounces) almond paste, softened and cut into cubes

Sliced almonds


Large bowl

Medium bowl

Miniature muffin tins


Step 1: In a large bowl, with an electric mixer cream together the butter and cream cheese.

Step 2: Gradually add flour. Mix until just combined.

Step 3: Cover and refrigerate dough for 1 hour.

Step 4: After removing dough from refrigerator, preheat oven to 325 degrees F.

Step 5: Roll dough into 1-inch size balls. Press dough onto the bottom and up the sides of ungreased miniature muffin tins; set aside.

Step 6: For filling, beat eggs in a medium bowl until light and fluffy.

Step 7: Add granulated sugar; mix well.

Step 8: Beat in almond paste.

Step 9: Spoon a rounded teaspoonful into each cup.

Step 10: Top each cookies with three almond slices.

Step 11: Bake for 25-30 minutes or until lightly browned and filling is set. Cool for 10 minutes before removing to cups and transferring them to a cooling surface.

Makes about 3 dozen cups.

For more information on baking procedures and hardware used in this recipe see our Baking Tips section.

Important: Feel free to republish this article on your website. However, you are not allowed to modify any part of its content and all links should be kept active.

By Griffin Wetzstein

Check Out the Related Article : Types Of Cheese For Pizza

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Friday, November 21, 2008

Cheese Omelet-The Real Way

Putting several ingredients together with a few eggs in a pan is quite easy. That is the usual way everyone makes an omelet. I do that myself, but I also like to prepare omelets in the oven for special brunches, breakfasts or anytime. I make them a lot during the holiday season. Topped with a home made cheese sauce and served with ham, bacon or breakfast sausage they are delicious. All that is needed is a few eggs, a little water and a bit of salt.

To make my special omelet I first separate 4-eggs. I use my electric mixer to beat the yolks until they are SUPER stiff and the color of lemons. Set aside. I rinse the beater and beat the egg whites until they turn frothy. Then I add 1/4-cup of water and 1/4-teaspoon of salt and beat the dickens out of them until they are stiff but not dry. Then I use a rubber spatula to fold the egg yolks into the egg whites.

I then melt 1-tablespoon of butter in a 10-inch cast iron skillet. When the skillet gets hot I pour the egg mixture into it. Spread the mixture evenly with the spatula, leaving it higher at the sides of the skillet. Turn the heat down and cook slowly for about 7-minutes. Put the omelet into a 325-degree oven for 10-minutes, or until a knife inserted in the middle comes out clean

I make the cheese sauce while the omelet is in the oven. Just melt 2-cups shredded American cheese and 1/2-cup of milk in the top of a double boiler. A microwave could be used for the sauce as well. When the omelet is done loosen the sides of it with a spatula. Make a shallow off-center cut across the omelet. Slip metal spatula under the larger half and tilt the pan. Fold larger half of omelet over smaller half. Hold the pan so the bottom edge touches the serving dish and tip the omelet onto it.

The omelet will be a light golden brown color on the outside and tender and fluffy inside. Spoon the cheese sauce over it and serve. Do not cut the omelet but rather tear it with a fork. YUMMY!

By Bonita Anderson

Check Out the Related Article : Types Of Cheese For Pizza

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Tuesday, November 18, 2008

Cheese Fondue - Have You Experienced Cheese Fondue?

Cheese fondue is a delicious hot cheese sauce used for dipping a variety of foods into. This can be bread, vegetables, or meats. The concept is generally used for a fun get together but it was actually introduced in Switzerland. In the winter they had a hard time finding enough food. They often had to survive on old cheese and stale bread. They learned that heating up the cheese and dipping the bread in it gave it a much better taste.

Over time the added other items they had to the cheese including herbs, spices, and even wines. They soon had a variety of wonderful cheese fondue recipes of their very own. During the summer months when food was in better supply they enjoyed dipping fruits, vegetables, and meats into the cheese.

The concept of cheese fondue for the Swiss people has certainly changed over the past 50 years. It is now considered a fun way to eat instead of a method of eating to survive the conditions.

The famous recipes in circulation now for cheese fondue originated in various regions of Switzerland. In Geneva they loved Gruyere, Emmental, and Walliser Bergikase. Those in the Eastern part of the country preferred Appenzeller and Vacherin cheese. They also added dry cider for a tangy variation.

The proper way to serve cheese fondue for your guests is to have everything laid out. You will need skewers for dipping and a large pot on a stand so you can place heat below it. You want the cheese mixture to be heated thoroughly before anyone starts dipping their selection of ingredients into the pot.

You can serve any types of foods you want with your fondue. Offer a nice variety of foods that have already been cut into small pieces. For a delicious desert you can serve chocolate fondue with fruits to dip into the melted chocolate sauce.

By Caleb Liu

Check Out the Related Article : Types Of Cheese For Pizza

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Adventures in Cheese Making - Walk this Whey

I’ve had homemade cheeses before and loved how they tasted, but I never got around to making cheese myself. So one day recently, I mustered up the courage and began the process of learning how to make a simple cheese.

Making cheese is a lot simpler than one might think – at least when it comes to making a simple cheese. You can make it just by heating milk and adding vinegar, which is fairly similar to the way I improvise on a recipe requiring buttermilk. When I make imitation buttermilk, all I do is add lemon to the milk until it curdles, the only difference is that when it comes to making cheese, you harvest the curdled part. The solid substance is called the curd, the leftover liquid is called whey – the same curds and whey Miss Muffet enjoyed.

This seemed a little too easy and this type of cheese is fairly soft, with an almost cottage cheese-like consistency. I researched a little further to find a way to make a firmer cheese?

The answer came… Rennet! Rennet is traditionally made from the stomach of a calf, it is salted after the beast is slaughtered. You can buy rennet easily through various cheese-making supply websites. I was too impatient to wait to get the real stuff, but I found out that there were other forms of rennet that would give the same results. After looking for what seemed like an eternity, I found a recipe for vegetarian rennet. I took about a pound of nettle leaves, a couple of ounces of hops, and some yarrow flowers, put then in a pot and covered it with just enough water to immerse the plants. I brought it to a simmer and then let it sit for a while to steep. I then drained it and added about a cup of salt.

Another thing that helps in cheese-making is conditioning the milk. Through my research I found that I had to add live cultures… but where to get them? The answer ended up being rather simple, buttermilk and yogurt. In the same pot as the milk, I poured a half-gallon of milk, one quart of buttermilk, and a whole container of yogurt. I put in half a pint of heavy cream for good measure. I let this sit for a good two hours and guess what? It began to curdle. I wanted thicker curds though, so I poured a half-cup of my homemade rennet in and the curds got thicker in just a matter of minutes. To promote the growth of the bacteria in the yogurt, I let it sit a while, warming it slightly over the stove, careful to not even bring it to a simmer.

I could now see the curds and the whey. The whey was a pale yellowish hue and the curds looked a little bit like scrambled egg whites. I then lined a colander with cheesecloth and proceeded to filter the curds from the whey. I put the curds into a bowl and added salt to further help the removal of excess liquid. Next, I returned it to the colander lined with a fresh layer of cheesecloth. I was anxious to taste it, and wow, it actually tasted like cheese!

The next step is optional – putting your cheese in a mold and pressing it. To make my press, I rummaged around the kitchen to see what I could use. I took an old plastic sherbet container and put a bunch of holes in it. I then placed my cheese curd filled cheesecloth inside and placed it in a large bowl and but a plate on top of my curds. Now the problem was having enough weight to press it. I placed two big cans of tomatoes on top and, voilà, it worked. After pressing it, I put the cheese into the refrigerator and let it set. It tasted a lot like cheddar.

Next time I try to make cheese, I probably use this same recipe but will try to improve upon it. When I master this one, then I think I’ll feel a little more like trying a different style of cheese. Happy cheese making!

By Paul Rinehart

Check Out the Related Article : Cottage Cheese

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Friday, November 14, 2008

Types Of Cheese And How You Store Them

Fresh (Unripened)

Texture: Soft, creamy, white in color

Main Characteristics: Very spread-able

Common uses: dips, cheese cakes, lasagna, and slather over bagels or crackers
Examples: Cottage Cheese, Cream Cheese, Ricotta


Texture: Soft and pliable

Main Characteristics: Elastic when heated

Common uses: pasta dishes, sandwiches, soups, fondues
Examples: Mozzarella

Soft (Ripened)

Texture: Soft, smooth and creamy with a tangy aftertaste

Main Characteristics: A soft, velvety growth (bloomy rind) develops on the surface during the aging process

Common uses: appetizer or as a snack
Examples: Brie, Camembert

Cooked Pressed (Hard)

Texture: Hard with a strong flavor

Main Characteristics: Ripened over a long time, it is hard and smooth with holes

Common uses: in sauces, toppings (i.e. on pizza or pasta), and in soups
Examples: Parmesan, Romano, Swiss

Uncooked Pressed (Firm)

Texture: Elastic

Main Characteristics: Aging to determine flavor differences, young cheese are mild whilst it grows nuttier and spicier with age.

Common uses: toppings, sauces, salads, sandwiches, and as a snack
Examples: Brick, Cheddar, Colby, Gouda, Marble


Texture: Varies from spread-able to elastic

Main Characteristics: Made by blending one or more cheeses together; other ingredients may be added for flavor, such as herbs, spices, nuts, fruits, or vegetables.

Common uses: sandwiches,
Examples: Cheese slices, Cheese spreads


Fresh cheese should be kept in their original containers and kept in the fridge. It is advisable to finish this type of cheese quickly.

Other aged cheeses should be kept in conditions which it can breathe. You would need plastic containers lined with lightly crumpled kitchen towels to soak up excess moisture. Breathing room should be maintained between the cheeses and the walls of the containers.

Keep cheeses in separate containers, similar ones can be kept together provided they do not touch.

Rub cooking oil over the cut surfaces. Once mold starts to form, it will only eat into the oiled layer. You may wipe or wash off with lukewarm water.

Short-term storage can be achieved with a larger ziploc bag. Punch holes into the sides and layer kitchen towels in the bottom.

By Miyouri Inagaki

Check Out the Related Article : Cottage Cheese

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Tuesday, November 11, 2008

Cheese Serving Guide

Cheeses come in a wide variety of flavors, textures, and types. Gone are the days of un-wrapping a slice of American cheese placing it on white bread and calling it a meal. Today’s specialty markets make it easy to serve gourmet cheeses as an appetizer, desert, or as a simple course in a larger meal.

When serving cheese never serve more than 5 varieties at a time. Vary the size, shape, flavor and texture of the choices to add interest to the selection. The tray you serve on should be a wooden board or marble slab. A silver tray with a wood insert can add elegance and glamour for a special touch. The tray should never be crowded, and any bread or fancy crackers should be served separately. Separate utensils and trays should be used if the cheeses have strong or distinctive flavors. Mild varieties will pick up the flavors and aromas of stronger cheese.

Coupling the cheese with fresh fruit or thin sliced onions gives added interest and texture and makes for an appetizing arrangement. Always remember to slice all the accompaniments in bite size pieces.

Cheeses can be served as a very elegant desert a light course after the entrée or as an appetizer. When using cheese as an appetizer, choose a light meal because cheese can be filling.

The temperature of your cheese will make a difference in how it taste. When served at room temperature cheese displays more of its natural flavors and characteristics. By leaving the cheese out for 30 minutes before serving the cheese will reach its optimum temperature. Just remember during warm months to keep watch so that the cheese does not get too warm and begin to sweat.

By Shauna Hanus

Check Out the Related Article : Cottage Cheese

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Friday, November 7, 2008

Cottage Cheese, a Fitness Food

Cottage cheese doesn't seem very palatable to many people. While it is runny and lumpy it's also a great food for both weight loss and building muscle due to it's low fat and high protein content.

Cottage cheese can be made in to recipes as a cheese and dairy substitute like in lasagna, dips, on baked potatoes and in salads. It can also be added in to an egg white omelette, whole grain pasta and low fat desserts, like cottage cheesecake.

If you like the taste (many do!) then eating cottage cheese on its own is an incredibly healthy snack. Add some yogurt for a a more a creamy taste and some fruit for a nutritious but decadent snack.

Nutritional Content

per 4 oz or 113g
Calories- 120 g
Protein- 14g
Carbohydrates- 3g

There are also low fat and no fat varieties which bring the fat down to 0-1.5g. However, be aware that sugar is added in some low fat varieties to add sweetness to the cheese.

A fantastic lifting site is I always find myself going back for the "cottage cheese shrine." Check out the easy and delicious recipes. There is even a recipe to make your own cottage cheese from scratch! The site is geared toward women but like The Men's Health Home Workout Bible, has valuable information for everyone.

Keep in mind that diet is always 50% of results. So eat cottage cheese for a low fat, high protein diet and reach those goals!

Eat Up!

By Kaleena A Lawless

Check Out the Related Article : A Delicious Cheese Puff Recipe Makes a Special Holiday Tradition

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Thursday, November 6, 2008

Amazing Yogurt Cheese

What's lusciously smooth and creamy, with only a fraction of cream cheese's calories and none of its fat? Yogurt cheese. And it's a snap to make at home. Just line a large strainer with either cheesecloth, white paper towels, or a coffee filter. (Or use a special yogurt cheese funnel.) Spoon in 4 cups of plain nonfat yogurt, refrigerate and let drain overnight. You'll end up with 1 ½ to 2 cups of nonfat yogurt cheese. Store your cheese covered in the refrigerator. Each ¼ cup portion has about 34 calories and no fat compared with 198 calories and over 19 grams of fat for cream cheese. Some brands of yogurt have emulsifiers or stabilizers in them that prevent the whey from draining off. Reading the label isn't always enough to tell you whether a particular yogurt is drainable. So try this test at home: Take a big spoonful of yogurt out of the container, leaving a depression. If the hole starts to fill with liquid within to minutes, you should have success making yogurt cheese from this particular brand. Here are some ways to use your yogurt cheese:


Fold in chives and use to top baked potatoes or potato skins.


Add fresh or dried herbs and use as a savory spread for toast or crackers.


Mix with minced smoked turkey and use in place of cream cheese on bagels.


Stir in orange juice concentrate and minced fruit (such as strawberries). Use as a topping for muffins, pancakes, or waffles.


Add homemade pesto or salsa and use as a dip for crisp raw vegetables.

Elbows And Cheese

½ cups uncooked elbow macaroni

2/3 cup shredded soy Cheddar

½ cup dry curd cottage cheese

½ cup skim milk

2 teaspoons Dijon mustard

2 egg whites

hot pepper sauce, to taste

1 slice whole wheat bread

Cook the macaroni in a large pot of boiling water until not quite tender, about 8 minutes. Drain. Coat a I quart casserole dish with nonstick spray. Add macaroni and Cheddar. Toss to combine. In a blender, puree the cottage cheese, milk, I teaspoon mustard, egg whites, and hot pepper sauce. Pour over the macaroni and stir lightly to distribute. Tear the bread into pieces and place in a food processor with the remaining mustard. Process into fine crumbs. Sprinkle over the casserole. Bake at 350°F for 40 minutes.

Cheese Stuffed Blintzes

This recipe uses fromage blanc, which requires a starter culture.

6 ounces whole wheat pastry flour

½ teaspoon baking powder

I egg whit

2/3cup skim milk

1 cup fromage blanc 2 tablespoons honey

¼ teaspoon ground cinnamon


Blueberries, cooked pears, or applesauce grated orange or lemon rind To make the blintzes: In a medium bowl, whisk together the flour and baking powder. Whisk in the egg white and milk. Continue whisking until free of lumps. Coat a small nonstick frying pan with nonstick spray. Place the pan over medium high heat. Pour in about 3 tablespoons of batter and swirl it around to coat the bottom of the pan. Cook the blintz for about I minute, until the top is dry and the bottom is lightly browned. Flip the blintz out onto a rack or tea towel by turning the pan upside down. Continue making blintzes with the remaining batter. To make the filling: In a small bowl, mix the fro mage blanc, honey, and cinnamon. To fill the blintzes, lay each blintz on a counter. Spoon a rounded tablespoon of the filling onto the middle of the blintz. Fold the bottom of the blintz over the cheese. Then fold in the sides. Finish by rolling the whole thing up into a little pouch. Coat a large nonstick frying pan with nonstick spray. Heat over medium heat. Add the blintzes and cook for a few minutes on each side to lightly brown. Serve garnished with blueberries, pears, or applesauce and orange or lemon rind.

By Prahalad Singh

Check Out the Related Article : A Delicious Cheese Puff Recipe Makes a Special Holiday Tradition

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Wednesday, November 5, 2008

Cottage Cheese Diet to Help You Lose Weight

The cottage cheese diet is often seen as yet another "warming trend" diet that's just a fad which is not effective for most people.

However, many of those who try it insist that the cottage cheese diet is a fad diet but is rather an application of the principle of eating functional foods for certain results.

Cottage cheese is low in fat and calories and high in protein (and a slow-absorption protein, meaning your body can burn it for longer periods without needing replenishment) and calcium, and it only takes most people less than one cup of it to feel revitalized and filled.

Many people who have put themselves on this diet have used this delicious food to replace their formerly large breakfasts and they insist that they see results. Other people have used this food to replace a higher fat or higher carb ingredient in some recipes, such as sour cream, and they say the taste is still there but they also see weight loss results. Still others have used this food as an alternative dessert and they love the flavor.

Cottage cheese has also been made a core part of the diets of some of those people who put themselves on high protein diets (these are typically people with very fast metabolisms or competitive athletes). The versatile, filling food supplies them with both protein and the much-needed calcium that they sometimes don't get enough of as they eat their high protein foods.

One cup of cottage cheese contains approximately 240 calories, 10 grams of fat, 6 grams of carbohydrates, and 28 grams of protein. This food functionality coupled with its ease on the stomach makes the food a favorite food of strength trainers and body builders.

By Subin Han

Check Out the Related Article : A Delicious Cheese Puff Recipe Makes a Special Holiday Tradition

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Tuesday, November 4, 2008

Types Of Cheese For Pizza

Without a doubt the most popular cheese to use for pizza is mozzarella. This cheese originated in the Naples region of Italy and was first made from water buffalo milk. Original mozzarella was of very high moisture content, and had a short shelf life. It The texture of the original mozzarella did not lend to grating at all, and the cheese was usually cut into slices to be used.

Modern mozzarella is now made from cows milk, and is of a lower moisture content to help make it easier to work with and extend the shelf life. Mozzarella is available in a variety of moisture and butterfat content. A little experimenting to find which you like better will be needed, for different mozzarellas have different ways in which they melt and brown.

There is a fresh mozzarella sold that comes as balls of cheese packed in water. This cheese has a different texture and taste than regular mozzarella and can also be used on pizza. It does not grate as it is too soft, and it must be used fairly soon as it turns sour within a few days. This fresh mozzarella is sometimes called scamorze. But mozzarella isn't the only cheese you can use for pizza. Consider trying some of these others for different flavors.

Provolone - Non-smoked provolone has a nutty flavor, creamy texture, and is easy to grate and use. Smoked provolone has a more robust, smoky taste. Provolone can be used by itself, or in a combination with mozzarella.

Cheddar - From white to orange, from mild to sharp, cheddar is a good cheese for pizza. Cheddar melts well, but does not 'stretch', so it is always used in combination with mozzarella or provolone. The more cheddar you use in the blend, the milder it should be. The sharp varieties can dominate the flavor of the pizza, so use them sparingly.

Romano & Parmesan - Two cheese most often used dried and grated over pasta dishes, they can be used on pizza for added flavor. Their flavor can be quite robust, especially the dried and grated kinds, so use accordingly. Parmesan is also available as fresh, and can be sliced or grated. Fresh parmesan has a better all-around flavor for pizza than the dried.

Feta - Feta cheese is a cheese that is cured in brine, and is many times sold in small tubs of brine. It is an excellent cheese to use in combination or all by itself for pizza. Its salty, earth flavor holds up well after baking.

Swiss - Swiss is a very flavorful, salty cheese that not everyone likes used on pizza. it can add a great accent to a pizza, but as it is such a strong flavor should be used in a mixture of no more than 10% Swiss. Swiss can get rubbery after melting, another good reason to use it only sparingly and in a mixture of other cheeses.

Monterey Jack - This cheese is a good one for pizza, best used as a mixture of no more than 30% with other cheeses. Good quality Monterey Jack cheese has many small holes in it.

Muenster - A semi-soft cheese with a great flavor that can be used as an accent on pizza. Grates with difficulty. It can be sliced thinly and put on the pizza.

These are but a few of the alternatives to just plain old mozzarella cheese for pizza. Try other kinds, and see what combinations you can come up with that you like the best. When using other varieties of cheese, remember that as a rule of thumb it is best to blend them with mozzarella or provolone to see what they will taste like. Buon appetito!

By Alan Beggerow

Check Out the Related Article : A Quick Guide to Cheese

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