Cheese are one of the most important dairy products. Here are some cheesy
tips for you to enjoy this one great dairy product:
Cheese is one of few foods that can be salvaged if it has a bit of mold on it. Just because it looks bad, doesn't mean it is. After all, some of us pay big money for quality, moldy cheese.
Since cheese is a solid, and not liquid food, simply cut away the bit of mold and use the rest.
To keep some cheeses such as Cheddar fresher, spread a thin layer of butter on the surface. It will retain it's moisture and flavor much better.
Store cheese in your refrigerator, which approximates the temperature of cheese aging rooms. With the exception of blue-veined cheeses, which should be wrapped in foil (preferably their own), keep it wrapped tightly in plastic. Air helps mold grow on cheese. If you do get a little mold on the outside, just cut it off.
Tips on melting cheese: For best results, bring cheese to room temperature before melting. Melt cheese over a low heat to help prevent toughening of the proteins and separation of oils and liquid.
Tips on freezing cheese: Most ripened or aged cheese is low in moisture content and can be frozen without drastic flavor and texture changes. Thaw slowly in the refrigerator for 24 hours or more. If frozen for several months, the cheese may dry out somewhat and become crumbly when thawed.
Tips on serving cheese: The universal rule --- cheese is served best at room temperature.