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Wednesday, December 24, 2008

Chania Cheese and Yogurt

Crete is known for its tasty cheeses and yoghurts and especially Chania. Here you will find a full list of the best cheeses produced in Chania Crete.


It is made of either sheep or coat's milk (sometimes mixed as well). The best myzithra comes from boat's milk. It is delicious and light.


It is made of either sheep or boat's milk (sometimes mixed as -well). It is an excellent kind of cheese, very tasty but rather rich in fat.

Both cheeses are eaten in numerous ways, for example; plain, or paximadi (hard bread) in salads or as a Tilling in kaltsounia (traditional cheese pies) etc.


It is a fresh cheese (tyromaza) and is used as a filling in kaltsounia.


It is made of either sheep or goat's milk. It is a very tasty, soft, sweet, white cheese. Since it is not rich in fat, it is very healthy. It is eaten in the same way as myzithra.


When anthotyros is dried you get anthotyros zeros. While drying it is heavily salted while drying therefore it is rather savoury. It is a wonderful cheese, eaten plain as well as orated over pasta. It can also be turned into the delicious ladotyri (cut in cubes and packed in olive oil).


It is made of sheep's milk or mixed with goat's milk. I should say that it is not only famous locally but also universally as well.


It is made exactly as graviera. The difference is that kephalograviera is aged more and therefore it is more savoury (due to the larger quantity of salt it has absorbed). Of course the quality remains the same.


Typical cheese of sheep's or goat's milk or mixed. However it can not be classified as a traditional product of Western Crete since its production has started only recently.


Any cheese like graviera, kephalograviera or anthotyros xeros can be turned into ladotyri provided it is aged and dried for over a year. It is then cut into cubes and packed in virgin olive oil. This very old process presumably originated in harsh times, 'When refrigeration facilities were not available.


It is the cream of the milk, the first product of' the milk process. If it is beaten, we get fresh butter. It obviously has a high consistency of fat.


It is made from staka when it is processed and of course it is equally as rich.


It is made of' top quality sheep milk (hours' fresh). Due to its freshness, yaourti has a high consistency of' fresh milk fat which makes it delicious.

By Mary Guetta

Check Out the Related Article : Cheese Serving Guide

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Sunday, December 21, 2008

Blue Cheese Omnivorous

Blue Cheese Omnivorous


Romaine Lettuce (head $1.29)

1 pound of steak ($10 per pound)

1 box of colorful pasta ($1.03 Blue’s Clues because my inner child sways me at times.)

1 red pepper ($2.62)

Blue Cheese dressing ($2.43)

½ pound block of blue cheese ($3.79 optional ingredient)

*Save money everywhere but in buying the meat. Cheap meat is too tough for this.

Wash and shred lettuce. Put it in the refrigerator so that it remains cold and crispy at serving time.

Then, cook pasta until tender but not downright floppy. We want the pasta to be somewhat cooler, so in this instance, it’s okay to rinse it off with cool water a little bit so it no longer steams.

Meanwhile, cut steak into slices and sear with salt and pepper. Do this in a shallow pan and a tablespoon of oil in the pan. As the meat cooks, toss it around a bit. When it starts sticking to the pan, you’re done in thirty seconds.

As the steak finishes, wash and half the red pepper. Faux roast a half on an electric range or carefully roast a half on a gas stove so that the outside is dark and toasty. While the pepper can still keep its shape, remove it carefully from the heat and slice lengthwise. It’s a lovely and tasty garnish with dramatic flair during cooking!

Assembly for presentation:

Toss the lettuce and cooled pasta together evenly. Now add enough dressing to coat the pasta and lettuce in a toss. Put this tossed mix as a bed on a plate or in a bowl. With clean fingers, crumble some of the wedge of blue cheese. Now place the steak strips on top in no particular pattern. Lightly drizzle with blue cheese dressing (diners can add more to taste). Finally, garnish the top with the most aesthetic strips of red pepper providing remaining slices for your companion.

What you have is a colorful and healthy salad for the human omnivore. Most every need of nutrition is encompassed in this attractive dish that goes well with red wine, water, or even cola for the kiddies.

Do you want to know more about cheese, such us "Spice Up Your Macaroni and Cheese", if yes, so I have other article resources for you, Click the link below to acces that article.

Spice Up Your Macaroni and Cheese

Check Out the Related Article : Cheese Serving Guide

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Wednesday, December 17, 2008

Cheese Corn Sandwich and Corn Bonda

Cheese Corn Sandwich and Corn Bonda

Requirements: Sliced/Chopped Cheese-1/2 cup, Milk -1/2 cup, American Corn-Chopped/sliced 1/2 cup, Finely chopped Green Chilly-2, Finely Chopped Onion-1/4 cup, Butter-2 Table Spoon, Cucumber sliced(Round)-4, Sliced Tomato-1 cup, White parts of Bread-8 slices, required amount of salt.


Take a large bowl and put the Cheese, American Corn, Green Chilly, Onion, Salt and milk. Mix it well to make a paste. Apply butter on both sides of bread. Spread the paste evenly on one side of the Bread. Top it with the roundly cut cucumber and sliced tomatoes. Now cover it with another bread and toast it in a tawa till it becomes brown.

Now Cheese corn sandwich is ready to serve with tomato sauce/hot chilli sauce.

Cheese Bonda:

Requirements:Finely chopped and fried Onion-1 cup, Corn-1 cup, Potatoes-4, Finely chopped Green Chili-1 Table Spoon, Chilli Powder-1 Tea Spoon, Pepper Powder-1 Tea Spoon, Tomato Sauce-3 Tea Spoons, Bread Crumbs-1 cup, Oil-2 cups, Required amount of Salt.


Boil Corn and smash it finely. Cook the potatoes and peel its skin, smash and keep it aside. Mix Smashed corn, salt, pepper powder, fried onion, tomato sauce and roll it into balls. Now mix the smashed potatoes, chili powder, salt and chopped green chili. Make the mixture into round chappatis and keep the corn mixture in the centre and close the chappatis into balls. By this way prepare all the balls. Now roll all the balls in bread crumbs. Heat the oil and fry all the balls till it becomes brown in low flame.

By Janaki V

Check Out the Related Article : Cheese Serving Guide

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Tuesday, December 16, 2008

How To Make Cheese

Don't you just love cheese? And there's nothing I enjoy more than making my own. It's cheaper, it's tastier, it's great! When I started to learn how to make cheese, I had a first go with soft cheeses. I was amazed at how easy it was. It really takes only a few minutes of preparations and a few hours of waiting. If you are a beginner in the world of making cheese, this is the perfect way to start. And if you already have some experience on how to make cheese, it is still nice to go back sometimes to the basic taste of a good soft cheese.

So here are a few super easy soft cheeses recipes:

How To Make Labaneh Yogurt Cheese

By using yogurt instead of milk, you can skip the whole curdling stage at the beginning of every how-to-make-cheese recipe. The reason is simple: yogurt is already a product of friendly bacteria that does exactly that! All you need to do, is add some salt. About 1 tablespoon of a quart of yogurt. In order to drain out the yogurt's liquid, place a sieve over a bowl, and a finely weaved cotton cloth, or a reusable paper towel over the sieve. Gently pour the yogurt into the cloth/paper towel. And you're done!

All you have to do now is wait. Cover the yogurt mixture (you can do it with another paper towel) and leave it in the kitchen for about 24 hours and then put it in the fridge so it will get a bit harder. Room temperature is perfect for this kind of cheese, but if you prefer, you can put it in the fridge right a way.

How To Make Lemon Soft Cheese

If you to know how to make cheese "the regular way" out of milk, but still keep it to be easy, this one is for you. In order to separate the milk into curds and whey you need is acid. The most natural and easy way to get acid is from lemons.

Start with a half gallon of pasteurized milk (your regular local milk will do), and heat it up to 165F degrees while stirring. You will actually need a thermometer cause the temperatures are important. You do not want to boil the milk! It is recommended to use a stainless steal pot with a thick bottom to prevent scorching.

Add juice from about 4 small lemons into the pot and stir. Take the pot off the stove and wait 15 minutes. The milk should be curdling at this point. Insert a fine cotton cloth, or a reusable paper towel (the kind that doesn't tear) into a sieve, and place the sieve over a bowl. Make sure the bowl is high enough to catch the milk's liquids without touching the sieve.

Pour the milk mixture from the pot into the sieve, and let it drain out into the bowl at least an hour. Add any some salt, peeper or other spices and herbs to balance the lemon, and your cheese is ready!

More on How To Make Cheese

Obviously this is the only the tip of how to make cheese. Hopefully these recipes will give a taste for more.

Bon Appetite.

By Tom Beni

Check Out the Related Article : Cottage Cheese, a Fitness Food

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Macaroni and Cheese, Dressed Up

I’m not sure I’ve ever met a child who did not like macaroni and cheese. As a mom, it’s a quick and easy lunch or dinner for the kids, but not a personal favorite to serve adults.

Here are several ideas to dress up plain old macaroni and cheese and turn it into a true family meal that even adults will enjoy.

Start from scratch. Home made macaroni and cheese beats the taste of a box and powdered cheese any time. Here’s a simple recipe to create your base of macaroni and cheese:
1 package macaroni

1 c. grated Colby Jack cheese

1 c. grated Cheddar cheese

Sprinkle of flour

Boil your macaroni shells until soft. Place in a 9 x 13 inch pan and sprinkle enough flour to lightly cover your shells. Add grated cheeses over top. Cover and bake in 350 degree oven for 1/2 hour. Uncover for the last 5 minutes of baking.

You can add just about anything to this base. You can add ground meat, or ground turkey. You can add cut up hot dogs for the kids. You can add shredded chicken, and of course you can add any veggies you like. To make it simple add the frozen vegetable mixture. There are carrots, peas and corn in the simple mixtures.

Want some crunch for your macaroni and cheese? Add some meat to the mac and cheese and then put the mixture into a taco shell. Top with some lettuce and tomato and you have a very interesting taco.

If you enjoy spicy foods, try adding some spicy sausage to your macaroni and cheese. You can also add half a package of the hot taco seasoning mix for a macaroni and cheese with a kick. You can also add a teaspoon full of hot sauce to the casserole.

Have you ever made a 7 layer dip? Try using hot macaroni and cheese as your base. Then add sliced olives, sliced onions and diced tomatoes on top. Grab some tortilla chips and start dipping.

Have fun with your mac and cheese. Add whatever you have in the refrigerator and create your own wonderful combinations.

By Audrey Okaneko

Check Out the Related Article : Cottage Cheese, a Fitness Food

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Sunday, December 14, 2008

Brie Cheese - The Process for Making Brie Cheese

Brie Cheese is quite unusual and it comes from France where it got its namesake. The French still make Brie Cheese the same way today as they did in the 18th century. Both the commoners and the royalty of that era enjoyed the taste of Brie Cheese. It was always in demand for the ceremonies to offer tribute to the Royals of France.

Outside of France Brie Cheese is make in larger factories where the process is significantly industrialized and sped up. While the try hard to get the very same taste many cheese coniseurs claim you can definitely tell the difference in Brie Cheese that is made in France and that which is made in other places.

To make Brie Cheese, the curds are processed after they are firm. They are injected with a vaccination called a mold infusion. This mold will grow over a couple of weeks and this is where the taste of the Brie Cheese starts to change. The mold grows on the outside of the cheese and preserves the delicious taste inside of it. The white exterior of Brie Cheese has made it quite famous in many parts of the world.

Brie Cheese is commonly sold in one or two kilogram wheels. Some retailers will sell it in smaller wedges as a courteously to customers. There are several varieties of Brie Cheese including plain, herb, and others with combinations of milk products.

It is made from cow’s milk but many people are hesitant to try it because of the grayish color it has. Brie Cheese has a very soft and smooth texture to it. It has a rind on it that doesn’t taste like anything. It is actually a white mold that you can eat without getting sick but since it has no flavor many people pass it up.

Many people say Brie Cheese tastes very similar to wild mushrooms. For the best taste Brie Cheese should be allowed to sit at room temperature for an hour before serving. It is often served with berries, nuts, salads, and on hamburgers.

By Caleb Liu

Check Out the Related Article : Cottage Cheese, a Fitness Food

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Wednesday, December 10, 2008

Spice Up Your Macaroni and Cheese

My children's favorite meal is macaroni and cheese. The cheesier it is the the more he enjoys it. I love it myself, but the cheesier it is, the more fattening it becomes, too. Here are a few ideas to make that family classic a little better for the kids.

Add variety to the cheese. Macaroni and cheese is nothing unless it is dripping cheese from both ends of the noodle. But, the cheese your mother chose doesn’t have to be the same cheese that you use. Choose Velveeta® Light cheese spread. The light version has a third of the fat and melts much better than regular cheese. This cheese works well if you prepare your macaroni and cheese in a pot on the stovetop. If you are a person that bakes your macaroni and cheese like a casserole, you can substitute fat-free sharp cheddar for the full fat version and use skim milk to make it creamy.

How about making that side dish the main meal? Macaroni and cheese can become the entire meal if you add some protein. Turn your side dish into a casserole dinner with lean ground beef. This transforms your dish into cheesy beef and macaroni. The beef will help to fill your kids up faster and will give them the protein that their body needs. Add a teaspoon of chili powder to give it a southwestern flavor. For a weekend lunch, add chunks of ham to their macaroni and cheese for a quick meal. The meat breaks up the monotony of just having the same dish all of the time. Chunks of boneless chicken breasts will also work as well as the ham if your child prefers chicken. Hotdogs also work with macaroni and cheese but because of the nitrites they contain, don’t use them as often as you use the ham and chicken.

Substitute your pasta. There are so many more healthy alternatives to the normal macaroni pasta noodle. Now, grocery stores provide a whole wheat or multigrain pasta that is derived from wheat flour instead of white. The pasta is brown in color but when you add the cheese, no one will know the difference. If brown pasta doesn’t do it for you, Barilla® makes pasta called Barilla Plus® that has additional nutrients to make it more nutritious for the eater. The pasta remains the natural yellowish color. Dreamfields® has macaroni noodles that contain only five grams of digestible carbohydrates. That means nothing to your children, but to you it means that they won’t get fat from consuming that specific brand.

Add some color to their macaroni and cheese. Chop a tomato and stir it into the macaroni and cheese prior to serving it. The red makes a bold statement in the sea of yellow. Tomatoes contain antioxidants which are great for your body. If your children prefer hot foods, add a few crushed red peppers or diced red and green peppers to their macaroni and cheese for a bolder flavor. If you don’t have any peppers or tomatoes on hand, use a cup of salsa in the macaroni and cheese in a pinch.

What about breakfast? Your child would jump at the chance to be served macaroni and cheese for breakfast. Add a few pieces of turkey bacon or reduced fat bacon to their plate. Crumble the bacon on top of the macaroni and cheese and serve. If bacon is not your child’s favorite, add sausage crumbles. It’s unconventional, but it’ll taste good.

By Christine Steendahl

Check Out the Related Article : Amazing Yogurt Cheese

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Wednesday, December 3, 2008

Cream Cheese Recipes

When I think of cream cheese, I immediately think of bagels. I love bagels and cream cheese. However cream cheese is wonderful in many other recipes.

I think one of my favorite recipes is crab and cream cheese wontons. Although meant as an appetizer, I can easily devour a dozen of them leaving no room for the actual dinner.

Crab and Cream Cheese Wontons

4 ounces of crab meat (you can use fresh or canned)

2 ounces cream cheese (solid is best, not whipped)

1/4 teaspoon grated lemon zest

1/2 teaspoon lemon juice

1/4 teaspoon kosher salt or to taste

1/8 teaspoon black pepper

2 teaspoons chives

Small dish of water

Wonton wrappers

Mix the crab, cream cheese, lemon zest, lemon juice, salt, pepper and chives together. Taste and adjust seasoning to your taste.

Put a spoonful of mixture into each wonton shell. Use water to moisten the edges and fold into triangles.

When ready to eat, heat in oil until brown on both sides.

Another of my favorite recipes using cream cheese is this recipe for chocolate cupcakes, using cream cheese to make them very moist:

Chocolate Cream Cheese Cupcakes

1 package chocolate cake mix (any brand)

1 package cream cheese (softened)

1/2 cup white sugar

1 egg

1 cup mini chocolate chips (I always use milk chocolate, as I like the cupcakes sweet)

Preheat oven to 350F. Put cupcake papers into pan. Prepare chocolate cake mix according to package instructions and set aside. In a separate bowl, mix together the sugar and the softened cream cheese until smooth. Beat egg and add to sugar mixture, mix well. Gently mix in the chocolate chips. Fill cupcake cases 1/2 full of chocolate cake batter. Then add 1 full teaspoon of cream cheese mixture to center. Top with more chocolate cake batter. Cupcake cups should be 3/4 full. Bake at 350 for 20-30 minutes or until tops spring back when lightly touched in center.

Note: You can use peanut butter chips instead of chocolate chips for a wonderful peanut butter and chocolate taste.

And finally, a wonderful cream cheese dip to serve with either crackers or vegetables:

Horseradish & Cream Cheese Dip

2 packages (3 oz. each) cream cheese, softened

2 tablespoons prepared horseradish

1/4 cup mayonnaise (I use low fat)

1/4 teaspoon salt

pepper to taste (experiment using both white and black pepper)

6 slices of bacon, crumbled

Mix the cream cheese, horseradish, mayonnaise, salt and pepper. Add bacon pieces and mix. Refrigerate over night so flavors can blend.

This is just a small sample of what you can do with cream cheese as your main ingredient in recipes.

Bon Appetite!!

By Audrey Okaneko

Check Out the Related Article : Amazing Yogurt Cheese

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Monday, December 1, 2008

Cottage Cheese Made From Real Milk

Home made cottage cheese is another thing we can make from real milk. I make it sometimes after I have made butter. I skim what cream is left on top of the buttermilk and pour the remainder into a crock. I let it sit in a warm place for about 2-days or until the milk has clabbered. I am talking about raw milk that has not been pasteurized or homogenized. Raw milk contains all the necessary bacteria needed to make the milk clabber.

At the end of 2-days the whey should have separated from the curd. The whey is the watery part of the milk. The curd is the solid part. Then I cut through the curd with a knife and pour the curds and whey into a kettle. I slowly heat it up over a very low heat until the curds have firmed up a little. Next I pour the mixture into a cheesecloth sack and hang it over a large bowl to drain.

When all the liquid has drained from the curd I transfer the curds from the cheesecloth to a bowl and chill it well in the refrigerator. Once it is chilled I mix a little salt and fresh cream into it. This cottage cheese will keep in the refrigerator for about 5-days. It generally does not last that long because we eat it up pretty fast.

One way I like it is to mix a little chives or finely chopped onion into it and put it over a baked potato. Yummy, and no preservatives!!

By Bonita Anderson

Check Out the Related Article : Amazing Yogurt Cheese

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