The Wonders of Cheese
National Cheese Lover’s Day is January 20.
Delicious cheese, with all its wonderful variations and ways of using it; how does anyone cover all the wonders of cheese? I hale from Wisconsin. We are also known as cheeseÂ country. We could go on forever about cheese!
One of it’s main nutritional factors is calcium, as most of us are aware. But a factor many worry about is the fat content in cheese. But fat “is where its at” with cheese and reduced fat varieties abound.
The fat in cheese gives it the smooth texture we prefer. Cheeses that are the exceptions, like ricotta, Camembert and brie have higher water content and less fat. However; when too much fat is removed from cheese, it can give it an unpleasant, rubbery texture. Low fat cheeses do not have a long shelf life due to their increased water content. In truth, you are just paying for more water.
Did you know?
- It takes eight pounds of milk to make one pound of cheese.
- One ounce equals as much fat and protein as one cup of milk. It is a concentrated source of cholesterol and saturated fat. One ounce is one standard serving size.
- Cheese in its natural state is the best for our health.
- Chemicals are used to alter cheeses. These chemicals are also used for making cement, bleaching clothes, producing cosmetics and rust-proofing metals.
Tip: Prevent mold from forming on cheeses. Store cheeses in a sealed container with two lumps of sugar.
Nutty Fruit and Cheese Salad
Quick Cheesy Breakfast Idea
Melt a slice of one of your favorite cheeses over a toasted bagel or English muffin for a quick, portable breakfast
Replacing mild Cheddar with sharp boosts the flavor enough so that you can cut the amount of full fat cheese called for in a recipe without losing flavor.
A Bite of Cheese History
Cheeses are mankind’s first and best fast food. Over time, they have been called a food of the gods.
And how about those Most Popular Cheeses?