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Stocking your kitchen
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Cheeses
There are certain staples a kitchen should not be without. Having a well stocked kitchen will help you cook faster and more efficiently. Here is a list of what you should always have on hand: cheese, eggs, fats and oils, flour, gelatin, herbs, spices, seasonings, fruit and vegetables. I am going to talk a little about each item in the coming months.
Let’s start with cheese. How cheese tastes and the texture of it depends on what kinds of milk are used. Most cheeses are made from cows milk, however cheeses made from goats, sheep and other animals are gaining more popularity. Let’s look at three different ways that cheese that cheese is made.
Natural cheese is made directly from milk curd and you can get it fresh, soft, mild to aged, firm and strong. Natural cheese will neither be reprocessed nor blended. Some of the more popular natural cheeses are; blue, Brie, cheddar, feta, Parmesan and Swiss.
Fresh cheese is natural cheese that has not been aged. Some examples of fresh cheeses are; cottage cheese, cream cheese and ricotta.
Processed cheese is natural cheese that has been pasteurized or has had ingredients added to them to achieve a particular flavor, or to give it a softer texture and to increase the shelf life. Some popular processed cheeses are American cheese and cheese spreads.
When buying cheese the packaging should not be wet or sticky, the edges of the cheese should not be cracked, the rind should not be shrunk and it should have an even texture.
Store cheese in an air tight container. If the cheese has a rind, leave it on as this will help keep the cheese fresh. Always make a note of the best before date. A good rule to know is that softer cheeses have a shorter shelf life. Cheeses like cottage or ricotta should not be kept longer than 5 days after you bring them home. Harder cheeses contain less moisture and if wrapped properly will last for weeks in the fridge. Cheese can be frozen, but semi-soft and hard cheeses will be crumbly when thawed and soft cheeses may separate. If you decide to freeze your cheese, it’s best to use them in casseroles and sauces.
Mold (mmm) develops as cheese ages and really does not look nice. When cutting mold off your cheese, cut at least one inch around the moldy areas and use the rest. Moldy soft cheeses should be discarded.
Did you know that blue cheese gets its flavor from blue mold. Penicillium, roqueforti or penicillium glaucum. Copper needles are put into the middle of the cheese. The open-textured curd allows for the mold to naturally marble the cheese.
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