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Cheese
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Cheese and crackers a satisfying alternative to a heavy summertime meal
It's just too blasted hot to cook. So let's get out the cheese and crackers, and the good white wine and chill.
Many groceries carry a variety of delicious cheeses these days. And local shops such as The Gourmet Shop, The Fresh Market, Rosewood Market & Deli, and Simply Savory, a new shop opening this week on Devine Street, also have a lot to offer.
To help you navigate the cheese case, here are a few facts about cheese, some low-cook to no-cook recipes and a bit about some particular cheeses we found at Earthfare, which carries an extensive selection.
- Allison Askins
TYPES OF CHEESES
Cheese types are determined by water content. Softer cheeses have a higher water content than harder cheeses, though some cheeses begin with more water content and harden with time.
* Soft cheeses: Spreadable and creamy such as Brie, Camembert, cream cheese
* Semi-hard cheeses: Slightly rubbery such as Gouda, some cheddars, blue cheeses
* Hard cheeses: Crumbly or very hard such as parmesan, some cheddars, Gruyere
* Specialty, artisan and farmstead: Artisan cheeses are typically made by hand in small batches; farmstead cheeses are made from the milk of a particular farmer's herd or flock; and specialty cheeses are produced in limited amounts and can include herbs, fruits or nuts.
* Goat, sheep, cow: All produce milk used to make cheese.
WHAT'S THE RIND ABOUT?
Cheeses have different types of rinds, or external coatings. Some are naturally created (and preferred) and essential to the cheese's development. Others are manmade.
The coatings prevent water from evaporating from the cheese and prevent air from coming into the cheese. Coatings also protect the cheese from damage.
You will find cheeses with wax rinds, white mold rinds, dry natural rinds, washed rinds and organic rinds made of spices or herbs for additional flavors. You may eat some rinds, but most are not terribly tasty.
HOW TO CUT AND SERVE
Cheeses are best served at room temperature. They can be cut with cheese wires or cheese knives, available at specialty shops.
When slicing, be sure the piece includes both the center and the edge so you get the full range of flavor of the cheese.
Cheese may be served as a course of its own, pairing different types together or feasting on a single favorite. In Europe, cheese is a common dessert course.
If cooking with cheese, it's best to avoid overcooking. This will dry out cheese and destroy its flavor. Cheese also is typically best added in toward the end of a dish's cooking time.
When storing, wrap cheese pieces individually in plastic wrap or foil and store in a refrigerator bin away from other foods so they don't absorb odors.
NUTRITIONAL VALUE
While cheese does contain fat, it is a good source of protein. Although many lactose-intolerant people think they should avoid cheese, much of the lactose in milk used to make cheese is removed with the whey during its development process, according to the "The Cheese Companion" by Judy Ridgway, available at the Richland County Public Library.
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