Roanoke Times
Copyright (c) 1995, Landmark Communications, Inc.
DATE: WEDNESDAY, June 20, 1990 TAG: 9006200149
SECTION: EXTRA PAGE: E3 EDITION: METRO
SOURCE: Toni Burks
DATELINE: LENGTH: Long
To maximize the flavor and shelf life of your favorite cheese, follow these tips:
Storing:
- Store cheese in its original wrapping or seal in foil or plastic wrap. Eliminate as much air as possible to prevent surface mold or drying.
- Double-wrap strong-smelling cheeses in foil or plastic wrap, then in a tightly covered container so other foods don't absorb the odor.
- No matter how carefully they are stored, natural cheeses continue to ripen and will spoil, even in the refrigerator. Eat cream cheese, cottage cheese, ricotta and other soft cheeses within one week of purchase. Store firmer cheeses, such as Cheddar and Swiss, for several weeks. Parmesan and other very dry cheeses will be fine for several months.
- Surface mold is unappetizing but generally harmless. Cut out a 1/2-inch area around moldy areas before serving.
Freezing:
- To freeze natural and process cheeses, wrap in moisture- and vaporproof wrap. Seal, label and freeze for 6 to 8 weeks for natural cheeses; 4 to 5 months for process cheeses.
- Because cheese texture is affected by freezing, use cheese that has been frozen only in cooking.
- Do not freeze soft cheeses, such as cottage and ricotta.
Using cheese:
- Four ounces of any natural or process cheese equals 1 cup shredded.
- To try a new cheese, find out its family connections. Cheese "families" have similar flavor and texture so you can substitute a new cheese for a familiar one. Substitute colby, Edam or Gouda for Cheddar; Asiago, Fontina or Romano for Parmesan; Neufchatel for cream cheese; Brie for Camembert.
- To taste natural cheeses at their flavor peaks, let stand, covered, at room temperature 30 to 60 minutes before serving.
- When cooking with cheese, use low heat and avoid long cooking times. High heat and long cooking toughen cheese. Shred, grate, cube or dice cheese to promote fast, even melting.
Low-fat cheeses:
- If you're looking for ways to cut down on the amount of fat you eat, seek out low-fat cheeses in the dairy case.
- When cooking with a low-fat cheese, be especially careful to keep heat low. Stir in one direction only - and only until cheese melts.
- Try using low-fat cheese for three-fourths of the amount called for in a recipe and aged Cheddar for the remaining. You'll get great flavor, less fat.
- In casseroles, layer shredded low-fat cheese with the other ingredients and pour sauce over. The cheese melts and the flavor blends as the casserole bakes. - Associated Press
\ MARKET SHOPPING What there is of the small peach crop is beginning to show up at farm markets. The peaches are of a nice size, are quite sweet and juicy. This early variety is best for eating out of hand since the seed clings tightly to the flesh.
Most area growers have lost up to 80 percent of their peach crops; some lost all. So peaches will not be plentiful this summer.
Little green apples are quite abundant, however, and they're good to fry or to make into applesauce. Look also for black and red raspberries to jazz up breakfast cereal, to dress a shortcake or make into jelly.
Other plentifuls this week include new potatoes, radishes, green beans, beets, lettuces, broccoli, cauliflower, cabbage, green onions and yellow squash.
Vegetable and flower plants and herbs continue to be available, and if you want to make a special someone's day, select a colorful arrangement of cut flowers as a special gift.
\ DAIRY DAYS June Dairy Month will be celebrated at Valley View Mall Saturday, and there'll be lots of attractions, including a 92-foot banana split, animals to pet and samples of ice cream, frozen yogurt, cheese, butter spreads and other dairy products.
The Dairylicious Cook-off will also take place, and Dodie Botkins of Covington is one of five contestants from around the state who'll prepare a vegetable with dairy product side dish recipe. The winner will get a vacation trip to Florida, cash and the opportunity to compete in the regional contest this summer in Lexington, Ky.
\ GLAD YOU ASKED What should be used to treat a wooden cutting board before it's used?
Wash the cutting board with hot water and soap; then rinse it thoroughly. After allowing the wood to dry, rub the surface with a thin coat of mineral oil (not cooking oil, which may become rancid). Repeating this procedure periodically will extend the life of the wood. - Los Angeles Times
\ TO START Make these sweet golden appetizers up to an hour before serving time. Then toast them on the grill over medium-hot coals alongside your main dish.
Onion and cheese bites
\ 1 large onion, halved and thinly sliced
1 Tbsp. olive oil
1/3 cup coarsely chopped walnuts
1 tsp. sugar
1 Tbsp. herb mustard or Dijon mustard
16 1/4 -in. thick slices baguette French bread or other long, thin firm bread
1/2 cup freshly grated Parmesan or Romano cheese
In large skillet cook onion in hot oil about 3 minutes or until tender. Add nuts and sugar. Continue to cook and stir about 5 minutes or until onion is slightly caramelized and walnuts are lightly toasted. Stir in mustard. Spoon onion mixture on top of each bread slice. Sprinkle with cheese. If desired, cover and let stand at room temperature for up to 1 hour.
Place bread slices, onion side up, directly over medium-hot coals. Heat about 2 minutes or just until bottoms are toasted and slices are heated through. Watch carefully to avoid overbrowning. Makes 8 appetizer servings. - Associated Press
by CNB