Soft cheeses should be eaten soon after purchasing. As a general rule, the harder the cheese, the longer it will remain fresh. But remember, cheese will continue to ripen, no matter how carefully it is stored. Hard cheeses will generally keep for several months, whereas softer cheeses will keep from one to three weeks after opening, if stored in an airtight container. In addition, large pieces of cheese tend to keep longer than shredded cheese.
Cheese should be refrigerated at temperatures of 35 degrees F to 40 degrees F in the original wrapping or container, or in waxed paper, transparent wrap, foil, plastic bags, or tightly covered containers.
Cheese cut into small pieces or shredded promotes a more even melting in a shorter amount of time. When you add cheese to any recipe, cook on low heat, stirring constantly. High heat will toughen cheese and make it stringy. When you are making a sauce with cheese in it, add cheese as the last ingredient and heat until just melted.
Mold may develop on the surface of cheese. Although most molds are harmless, to be safe, cut away 1/2 inch of cheese on all sides of the visible mold. Use remaining
cheese as quickly as possible.
All foods in moderation can fit into a healthy eating plan and lifestyle. Enjoy a variety of foods, including dairy, whole grains, fruits and vegetables. Remember, consuming 3 servings of dairy each day, including cheese, is a deliciously easy way to help build stronger bones and healthy bodies.
The most recognizable characteristic of Swiss cheese is its holes, which punctuate the pale yellow exterior. These holes, also called "eyes," are caused by the expansion of gas within the cheese curd during the ripening period.
When exposed to air, mold can develop on cheese. Shredded cheese has more surface area, therefore mold develops faster than on chunk cheeses.
Enzymes are needed in order to make cheese. Sorrento Lactalis, Inc. does not use enzymes from animal sources, except in Provolone and Parmesan cheese.
Sorrento Lactalis, Inc. does not use any peanut or soy in any of our products.
People can be allergic to many types of things. The food industry has identified eight major allergens that are considered to be a threat to consumers. They are dairy, eggs, peanuts, tree nuts, soy, fish, crustaceans and wheat (gluten). The products manufactured by our company are dairy products, but contain none of the other allergens with the possible exception of gluten (see below). If you are allergic to dairy products, please keep this in mind.
Many of the products we manufacture are from ingredients considered to be gluten free, but we cannot make such a claim at this time for our finished products. The ingredients currently used in our products are allowed for people with gluten intolerance concerns (for more information, please visit the website for the Gluten Intolerance Group www.gluten.net) but changes may occur that could affect a gluten-free claim.
We are aware of the special needs of some of our consumers, and if the ability to monitor ingredients to ensure a gluten-free product becomes available, we would consider a gluten-free claim at that time.
Salt is commonly used as a preservative. Salt has been used since the origin of cheese, along with fermentation and dehydration, to preserve cheese. These methods are still employed in modern times. Additionally, techniques such as pasteurization and refrigeration also assist with preservation of the cheese.
No, although one may feel that the tough texture of some fat-free cheese resembles glue.
Milk and milk products like cheese actually are complete proteins.
Trans fat is a form of fat that is found naturally in many foods. Trans fat is also found in certain ingredients used in baking, cooking or frying, such as shortening and oils. The FDA and USDA approve these fats for use in foods.
Trans fats give foods the texture people look forward to and help foods stay fresh for a longer period of time than alternative ingredients.
A recent inclusive National Academy of Sciences (NAS) study concluded that trans fat is similar to saturated fat in its effect on blood cholesterol.
The study concluded from the NAS recognizes that trans fats are "unavoidable in ordinary diets." Furthermore, it recommends that trans fat consumption be "as low as possible while consuming a nutritionally adequate diet."
Although the difference is minimal, lower moisture cheeses are better for the lactose intolerant populations. For example, Cheddar cheese would be slightly better than cottage cheese.
Cheese provides energy, protein, vitamin A (from the whole milk products it, is made with) and a range of B vitamins, including riboflavin (B2) and B12. It also gives you minerals like calcium, phosphorus and zinc. The nutritional information on the packaging should provide you with all the information you need to balance your diet.
Yes, you can. We adapt the cheese-making process to give you a lower-fat cheese with the same cooking ability as a higher-fat product. However, low-fat cheeses will always show a tougher texture.
Lower fat levels can change the flavor or texture of a dairy product when compared with their normal fat counterpart. To get better results, lower the temperature and cooking time when using a reduced fat cheese. Do not broil cheese or it will toughen.
Cheese can be frozen, although it is recommended that ricotta NOT be frozen unless it has been cooked first in a recipe. Freezing uncooked ricotta will cause the product to become very watery and gritty in texture. Mozzarella can be frozen. However, the performance may not be the same.
The shelf life of cheese will vary according to the type (moisture content and acidity) and the kind of packaging material used. All cheese should be stored at 35-40ºF in its original wrapping or container, waxed paper, plastic wrap, foil, plastic bags or tightly covered containers to protect it from drying out. Cheese should be eaten within a few days of purchase, especially once its package has been opened.
This is the recommended Use-by date. If unopened, we can guarantee our products to be of the freshest quality and taste.
Through the cheese-making process, most of the lactose is removed, hence spoilage organisms that feed upon this lactose are removed.
The process of cheese making also removes much of the water content that is found in many other dairy products. This low moisture also contributes to creating a harsh environment for spoilage organisms. In addition to the process of cheese making, cheese undergoes a salting process that helps to preserve it, as well as adding to the flavor of the cheese.
Yes. As a matter of fact, Sorrento sells many Kosher Ricotta cheeses under the Sorrento and Precious names. Kosher cheese can be identified by locating the Kosher symbol on the package.
The process of aging cheese is also known as "Ripening." During the aging process, a complex set of biochemical reactions occur. These reactions affect the aroma, as well as the texture and flavor of the cheese.
It is believed that cheese originated approximately 8,000 years ago in the land area between the Tigris and Euphrates Rivers in the present-day country of Iraq.
Yes. Mascarpone is a very good substitution for cream in sauces. It works especially well in pasta sauces such as Alfredo. When you add Mascarpone to marinara sauce with a little vodka, you get a creamier version of red sauce with vodka.
When you blend cheeses, you give pizzas distinctive and unique flavor that is not achieved when using a single cheese. Cheese blends also bring out a variety of texture and added "string" or pull when the cheeses are fully melted.
Not necessarily. Water baths are used to add moisture in the baking process so that the cake doesn't crack. If your cheesecake batter is moist enough and the oven temperature is on the low side, you can just put a pan of water on the bottom shelf of the oven instead of immersing the whole baking pan in hot water. When you are baking in springform pans, putting them in water is asking for trouble. So try the water in a seperate pan and bake at 275 degrees F. Bake a 10" cake for 1 hour and 15 minutes. Cake should still jiggle a little in the center when done. Let cakes cool completely and refrigerate or freeze.
Generally, it's best to serve fruits that are on the less acidic side with cheese. Apples and pears are good choices. However, ripe sweet strawberries compliment some of the soft cheeses. Fresh figs go well with goat and sheep's milk cheeses. Stay away from citrus and kiwis.
Ricotta cheese gives great body and good flavor and richness to frittata. It blends well with other cheeses you add and enhances the flavors of other ingredients.
Add ricotta or mascarpone in place of sour cream in your scratch recipes. Also, we have found that using oil rather than butter in chocolate layer cakes produces a moister cake.
It is a mouth-watering puff made with chunks of gruyere cheese and served as an hors d'oeuvre.
