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Cooking with Cheese

Cooking with Cheese1. When preparing dishes using cheese, add the cheese at the end of the preparation, especially in sauces, classic risotto, and soups. In casseroles and baked dishes, sprinkle the grated/shredded cheese over the dish the last ten minutes of baking. 

2. Grating cheese is easier when the cheese is cold. Four ounces of ungrated cheese yields one cup when grated. Adjustments may be made up or down according to the recipe and the amount of cheese needed. 

3. When cooking with cheese on the stovetop, cook cheese over low to medium heat, as cooking over high heat, or for long periods of time, will cause the cheese to separate.

4. Remember that aged cheeses have more concentrated flavor than younger cheeses and often require less additional seasoning. 

5. Dishes prepared with cheese and cooked in a microwave oven should be cooked at lower power settings, to prevent the cheese from separating. 

6. Simple greens can be transformed into elegant salad courses by the addition of crumbled feta, blue, soft-ripened goat cheeses, or grated hard cheeses, along with toasted nuts and sun-dried fruits, such as cranberries or cherries. A simple vinaigrette, with a trace of Dijon mustard is the classic dressing.

7. Soups topped with cheese croutons are delicious, simple, and elegant. You can use French bread slices, sprinkled with a bit of olive oil and crumbled chevre, cheddar, or semi-soft cheese. Place under the broiler until the cheese has melted before adding to the soup.


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