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Jane Beaton brings you 3 pages of information and advice you'll want to keep by you
all about CHEESE
* What to look for when buying cheese
THE most popular English cheeses are:
Cheddar - a firm, nutty, cream coloured cheese. Good for cooking, and with biscuits.
Cheshire - a curdy, crumbly, tangy cheese. Colour deepens to apricot as it matures.
Blue Cheshire has blue veins, and a much stronger flavour; not for cooking.
Caerphilly - a mild, white, Welsh close- textured cheese that ripens quickly.
Lancashire- crumbly, mellow, mild white cheese, delicious toasted, or after chicken.
Wensleydale - a subtle flavoured Yorkshire cheese; it can be served on toast, or eaten with crusty bread and butter. Good after veal.
Gloucester - smooth textured: straw coloured or light red cheese, similar to Cheddar. Pungent in flavour and good for toasting.
Stilton - the aristocrat of cheeses. White, with even blue veins, and crinkly rind. Best 6-9 months after making. Never cut it, but scoop out centre. A dessert cheese that is perfect after beef. It should not be cooked.
Cream and cottage cheeses - use immediately, as no preservatives are added. These cheeses are good for savouries, salads, snacks, etc.
CONTINENTAL CHEESES
BRIE -French, whole-milk cheese. Mild. When ripe, runny inside. Good with biscuits.
Camembert -soft, spongy French cheese, stronger flavour than Brie. The rind is edible.
Demi-Sel - whole milk, soft French cheese.
Edam - smooth-textured Dutch cheese, yellow or orange with red rind. Mild flavoured.
Gouda - whole milk Dutch cheese, richer than Edam, yellow with holes in it. Mild. Gruyere - hard Swiss cheese, with large holes in it. Slightly salty and mild. Emmantaler - Swiss cheese, similar to Gruyere, but softer, with larger holes.
Processed Swiss cheese-keeps well.
Samsoe - semi hard golden Danish cheese. Nutty flavour. Keeps well.
Danish Blue - soft, milk white with blue veins. Sharp flavour, ideal with biscuits.
Gorgonzola - blue veined Italian cheese, with blue mould. Strong flavour. Parmesan - very hard Italian cheese, used for every kind of cooking.
STORAGE IS VERY IMPORTANT
Keep cheese in a cool place, but not a frig. or an air-tight container; wrap in polythene or waxed paper, store at 50 deg. F. Old-fashioned cheese dishes, with a hole in the lid, are very good containers. In warm weather, wrap cheese in muslin, wrung out in vinegar and water. Never scrape or cut off mould, and always store cheese in as large a piece as possible.
* 21 low cost recipes for meals and snacks
all about CHEESE
* What to look for when buying cheese
THE most popular English cheeses are:
Cheddar - a firm, nutty, cream coloured cheese. Good for cooking, and with biscuits.
Cheshire - a curdy, crumbly, tangy cheese. Colour deepens to apricot as it matures.
Blue Cheshire has blue veins, and a much stronger flavour; not for cooking.
Caerphilly - a mild, white, Welsh close- textured cheese that ripens quickly.
Lancashire- crumbly, mellow, mild white cheese, delicious toasted, or after chicken.
Wensleydale - a subtle flavoured Yorkshire cheese; it can be served on toast, or eaten with crusty bread and butter. Good after veal.
Gloucester - smooth textured: straw coloured or light red cheese, similar to Cheddar. Pungent in flavour and good for toasting.
Stilton - the aristocrat of cheeses. White, with even blue veins, and crinkly rind. Best 6-9 months after making. Never cut it, but scoop out centre. A dessert cheese that is perfect after beef. It should not be cooked.
Cream and cottage cheeses - use immediately, as no preservatives are added. These cheeses are good for savouries, salads, snacks, etc.
CONTINENTAL CHEESES
BRIE -French, whole-milk cheese. Mild. When ripe, runny inside. Good with biscuits.
Camembert -soft, spongy French cheese, stronger flavour than Brie. The rind is edible.
Demi-Sel - whole milk, soft French cheese.
Edam - smooth-textured Dutch cheese, yellow or orange with red rind. Mild flavoured.
Gouda - whole milk Dutch cheese, richer than Edam, yellow with holes in it. Mild. Gruyere - hard Swiss cheese, with large holes in it. Slightly salty and mild. Emmantaler - Swiss cheese, similar to Gruyere, but softer, with larger holes.
Processed Swiss cheese-keeps well.
Samsoe - semi hard golden Danish cheese. Nutty flavour. Keeps well.
Danish Blue - soft, milk white with blue veins. Sharp flavour, ideal with biscuits.
Gorgonzola - blue veined Italian cheese, with blue mould. Strong flavour. Parmesan - very hard Italian cheese, used for every kind of cooking.
STORAGE IS VERY IMPORTANT
Keep cheese in a cool place, but not a frig. or an air-tight container; wrap in polythene or waxed paper, store at 50 deg. F. Old-fashioned cheese dishes, with a hole in the lid, are very good containers. In warm weather, wrap cheese in muslin, wrung out in vinegar and water. Never scrape or cut off mould, and always store cheese in as large a piece as possible.
* 21 low cost recipes for meals and snacks
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Why not have fun and tryout some of the lesser known varieties of cheese.
CHESSE for all Occasions
CHESSE for all Occasions
* for these cheap, tasty main meals.(click page 15 enlarge for recipes)
1. Cheese bacon and egg bake,
2. Cottage cheese salad,
3. Criss-cross tuna cheese roll,
4. Cheese souffle,
5. Cheese apple flan. (click page 16 for recipes)
1. Cheese bacon and egg bake,
2. Cottage cheese salad,
3. Criss-cross tuna cheese roll,
4. Cheese souffle,
5. Cheese apple flan. (click page 16 for recipes)
* for made in a minute snacks
*Cheesebugers,
Cauliflower Soup with Cheese Balls,
Grilled Cheese Club Sanwich,
Chesse Sandwich Spreeds, More (click page 16 enlarge for recipes)
*Cottage Cheese Sunday (click page 17 enlarge for recipes)
Cauliflower Soup with Cheese Balls,
Grilled Cheese Club Sanwich,
Chesse Sandwich Spreeds, More (click page 16 enlarge for recipes)
*Cottage Cheese Sunday (click page 17 enlarge for recipes)
Make it a cheese party the evening will go with swing.
When your expecting a crowd this is the kind of party that will save you money and time too!
*for a Cheese and Coffee party (click page 17 enlarge for recipes)
Cheese tit-bits:
Foundue:
Cheese Stuffed Tomato Roses:
Stuffed cucumber:
Stuffed dates:
Cheese canapes:
Cheese sticks:
*for foods out doors (click page 17 enlarge for recipes)
Savoury Cheese Pie.
Cheese-Apple Salad.
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*for a Cheese and Coffee party (click page 17 enlarge for recipes)
Cheese tit-bits:
Foundue:
Cheese Stuffed Tomato Roses:
Stuffed cucumber:
Stuffed dates:
Cheese canapes:
Cheese sticks:
*for foods out doors (click page 17 enlarge for recipes)
Savoury Cheese Pie.
Cheese-Apple Salad.
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