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I don't have that much cheese

How do i get cheese

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What is the hard cheese method called?


Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into moulds under more pressure and aged for a longer time than the soft cheeses. Cheeses that are classified as semi-hard to hard include the familiar Cheddar, originating in the village of Cheddar in England but now used as a generic term for this style of cheese, of which varieties are imitated worldwide and are marketed by strength or the length of time they have been aged. Cheddar is one of a family of semi-hard or hard cheeses (including Cheshire and Gloucester), whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Colby and Monterey Jack are similar but milder cheeses; their curd is rinsed before it is pressed, washing away some acidity and calcium. A similar curd-washing takes place when making the Dutch cheeses Edam and Gouda.

Jan 18, 2017 | Cooking

Tip

Making the perfect grilled cheese sandwich on an electric griddle


Most people when they make grilled cheese sandwiches try to stamp out as many as they possibly can as quickly as they possibly can. When you make grilled cheese this way you end up sacrificing a great tasting sandwich for just an okay sandwich. With just a little bit of patients and self control you can make a great grilled cheese sandwich that will keep your kids coming back for more.

It all starts with having the right equipment and ingredients to make the perfect sandwich. You can use a saute pan on a medium low heat but I prefer and recommend that you use an electric griddle set to about 275 degrees. To make the sandwich you need bread (we use sliced white bread), butter (at room temperature so you can spread it) and either cheddar cheese or sliced American cheese.

Before you start to make your sandwiches you have to set up the griddle and set the heat. The key is to have it ready so the sandwich starts to cook right when it hits the griddle.

To build your sandwich take two slices of white bread and the butter, lather up one side of each of the slices of bread with a generous amount of butter. You want to let the butter sit a bit so that it comes down to room temperature, this will make it easier to spread on the bread.

Lay the slice of bread with the butter side down and cover the whole slice with a single layer of cheese. Close it up and you're ready to start grilling.

Carefully place your sandwich on the grilling surface and let it sit for 5 minutes on each side. Don't put it down and walk away because you need to make sure that it doesn't burn. After five minutes flip the sandwich over and let the second side cook for another five minutes. You will know that it is done when both sides of the sandwich is golden brown. It may take longer than 5 minutes on each side so don't panic if after 10 minutes its not done.

When its finished you can put them on a plate and serve them up hot. In my house we like to open them up and put a tomato slice with salt in it. You can have it plain or with tomato soup, cut in half or whole, how ever you enjoy it.
Bon appetit!

on Feb 11, 2014 | Kitchen Appliances - Others

1 Answer

How do I freeze cream cheese?


It isn't something I have done before but I have frozen cheese a few times. The taste isn't much affected but the consistency is altered somewhat so a firm cheese turns into a crumbly cheese.
Yoghourt freezes quite well and can make an excellent ice cream substitute so I expect cream cheese will be similar.

I suggest the cream cheese is divided into portions and placed into individual food bags or containers and then placed in the freezer.

Good luck!

Feb 25, 2015 | Cooking

1 Answer

What does not go well with cheese


A broad question. Please send more info if you'd like - glad to help. I am posting regardless:

(from website:)
http://www.thekitchn.com/what-not-to-pair-cheese-pairin-148014)

What Not To Pair: Cheese Pairings to Avoid


(We) talk a lot about what makes a great pairing when it comes to cheese, wine, and food. And since cheese is so rarely-- really, too rarely, in our opinion-- enjoyed just entirely on its own, it's especially important to know what foods will heighten your experience of the cheeses you serve.

Equally vital is knowing what not to do. (Oranges and carrots, for example, are just a preview of two things that just won't make your cheese sing.) Here, some don'ts to keep in mind when putting together a cheese plate.

When pairing foods with cheese, your goal should be to highlight both elements equally. Ideally, go for flavors that will accentuate rather than overpower the cheese itself. Similarly, cheeses shouldn't overwhelm what you choose as accompaniments.
The exceptions to the rules below may be fresh cheeses, which act as excellent foils to stronger flavors. But generally speaking, the following things are examples of what to stay away from when constructing a cheese plate with a variety of different styles, ages, and flavors:

Spicy things: There may not be a worse way to kill the flavors of your cheese. While a searingly spicy hot pepper jelly is actually great with a cooling, sprightly puck of goat cheese (see above disclaimer regarding the fresh cheese exception), it wouldn't do anything for the subtle flavors of a semi-soft, natural rinded sheep milk cheese, for example. Veer from olive mixes speckled with dried red pepper flakes, really spicy pickled items, spicy meats, hot jellies, mustards, or chutneys, and even crackers with black peppercorns. While delicious, these accompaniments will linger on your palate and hinder your experience of the cheese in its natural state. Lightly spiced things can be great with cheese, liked sweet, spiced nuts and herbaceous olives. But beware of things that taste more of what was used for flavoring than of the food itself!

Garlic- or Onion-flavored Crackers and Bread: Unless you want to be left tasting the bits of dehydrated onion or garlic that so often sully the surface of breads and crackers, save these items for other moments. And beware of the "Everything" flavor, too, which may have lots of onion and garlic lurking within. Some cheeses, like stronger mountain cheeses and some funky natural rinded wheels, actually have subtle notes of spring garlic or onion. Breads and crackers infused with onion-y flavors can mar these compelling undertones, so beware.

Vegetables: Clearly this is a category that may be a bit too large to generalize, so to be more specific, stick with vegetables that have relatively mild flavors, like sliced fennel and endive spears. Slightly peppery greens like arugula or radicchio can be great compliments to cheese if you're thinking of making a cheese-laced salad. But on a cheese platter, stay away from the most vegetal of vegetables, like broccoli, carrots, green beans, celery, and cauliflower. While these all may make great additions to a crudite platter (and broccoli and cheddar soup is undeniably delicious), they seem straight-up strange to pair raw with nice cheeses.

Citrus or high-acid fruits: Orange segments, grapefruit, kiwi, and pineapple have their place, but not on a cheese plate. While so many different kinds of fruits go seamlessly with cheese-- like apples, pears, grapes, and figs, not to mention all of the dried fruit that compliments cheese so well-- those fruits that are higher in acid tend to turn cheese acrid. My mouth nearly cringes with the thought of the curdling effect these fruits would have on cheese!

Tannic Red Wines are similar to citrus in their ability to turn cheeses bitter. The lingering effect of tannin on cheese can be so negative, you may walk away with an inaccurate opinion of what you're tasting. You'll ruin not only your impression of the cheese, but of the wine, too!

- - - -

On a final note:
What do you call cheese that 'isn't yours'?

Give up?
"NACHO cheese"
:)


Jul 11, 2014 | Games

1 Answer

Can anyone tell me some cheese recipe?


Cheese is the best food for any birthday party.But i am thinking cheese recipe is very difficult.You can discuss about it with your mom.Or search on foods recipe websites blog.I know a website.I think it can help you.Try one
Baked Macaroni Cheese

Feb 07, 2014 | Melissa and Doug Pizza Party Sound Wooden...

1 Answer

Can you freeze cheese


Yes and no.
Pick a cream cheese that is medium to high in fat and you can freeze it. It will alter the texture slightly but the taste remains the same. When thawed the cheese will be more crumbly than creamy, but still ok for eating as is, or even better for casseroles and dips etc.
Pick a cream cheese that is high in fatjjj Low and non-fat cream cheeses will not freeze very well.
Although it's completely possible to freeze cream cheese, it does alter the texture. Thawed cream cheese is less creamy and a lot more crumbly than fresh cream cheese. Because of this, it's best to use frozen cream cheese in casseroles, baked dishes and dips.
Pick a cream cheese that has a higher fat content. Low and non-fat cream cheeses don't freeze as well

Dec 27, 2013 | Freezers

1 Answer

I love cheese and heard that there is a 3 cheese pasta dish you can make. Has anyone heard or it or know how to make it?


sure - I love 3 cheese recipes as it combines a few different flavors of cheeses in a really creamy, rich dish. Try this recipe from the My Recipes site;

http://www.myrecipes.com/recipe/three-cheese-pasta-bake-10000001694205/

Feb 20, 2013 | Cooking

4 Answers

What types of wine are best suited for pairing with cheeses?


Every wine can be used by very old cheese or dark choclat its simply a good combination especially truffle pecorino cheese with a good red Bulgarian melnik mavrud or a red Macedonian TIKVES wine ta ga zug is recommend.

types-wine-best-suited-pairing-cheeses-3hlemgp2zj2bkppgiskvuqiu-1-0.jpg

Feb 03, 2013 | Wine & Spirits

2 Answers

I have a cheese dispenser from AFP Dispensers, Model is Sierra and I do not know how to work it. PLus I need to know what types of cheese it dispenses.


Hi there. It dispenses nacho cheese sauce.. you can call your local rep. to order and get particulars. contact your local AFP sales representative for details, or call 866-239-8475

Aug 06, 2009 | Kitchen Appliances - Others

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