CHEESE 101

Cooking Tips for Cheese
Tip 1: Avoid melting cheese under a toaster drill or direct heat to prevent it from toughening.
Tip2: Cook over a low heat, stirring in one direction for proper melting
Tip3: Add flour or cornstarch to shredded cheese for smoother blending into sauces

TYPE OF CHEESE
Soft Cheese
E.g.: Brie, Mozzarella and ricotta
-serve with a variety of fruit or place thin slices on sandwich. Can also be used for baking - melt easily, good for cooking too.
Cream cheese
- delightful spread on bagels and toast as it is quite bland and milder in flavor, softer texture and contains less milk fat . Can be used for cheesecake too

Semi Hard Cheese
Cheddar Cheese (Gruyere or Emmental)
– ideal for soups and sauces as they are pressed cheeses more dense and are usually pale yellow in color
Gouda
– serve with fruit and ideal for melting and best used on toast for quick snack

Hard cheese
Parmesan
– it has a rich and sharp flavour with low moisture content and packed into molds under more pressure and aged for a longer time. It is usually used for grating and pizza toppings. Does not melt well and not suitable for baking
Good for garnishing and snacking with
Blue Cheese
-Can be eaten on its own & very pungent tasting with blue healthy mold on it