{"id":10808,"date":"2016-04-15T23:59:14","date_gmt":"2016-04-15T23:59:14","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=10808"},"modified":"2020-03-15T11:45:11","modified_gmt":"2020-03-15T18:45:11","slug":"tips-cheese","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/tips-cheese\/","title":{"rendered":"Tips: Cheese Info"},"content":{"rendered":"<p><strong>Information about cheese<\/strong><\/p>\n<p>Hard cheese is cheese that is aged longer, and thus, has a lower moisture content.&nbsp; Examples are cheddar, gruyere, manchego and parmesan<br \/>\n<a href=\"http:\/\/www.centrovinoteca.com\/types-of-hard-cheeses\/\">Click here for good info about Hard Cheese<\/a>.<\/p>\n<p>Semi-hard cheese are edam, Swiss, epoisse and langres cheese<\/p>\n<p>Soft cheese is not aged very long and thus have a softer texture and milder taste.&nbsp; American, brie and camembert are examples.<br \/>\n<a href=\"http:\/\/www.centrovinoteca.com\/most-popular-types-of-soft-cheeses\/\">Click here for more about Soft Cheese<\/a>.<\/p>\n<p>Store cheese wrapped in waxed paper, never plastic<br \/>\nKeep cool, but not cold &#8211; Moist, but not wet<\/p>\n<p>When creating a cheese plate, plate three cheeses max.<br \/>\nCreate a theme:&nbsp; Same type of milk, family, same cheese different age, same style different makers<\/p>\n<p>Strong cheeses:&nbsp; Roquefort, Gorgonzola, Stilton<\/p>\n<h2><span id=\"Cheese_fondues\" class=\"mw-headline\">Cheese fondues<\/span><\/h2>\n<ul>\n<li><strong>Swiss<\/strong>\n<ul>\n<li>Vaudoise: Gruy\u00e8re.<\/li>\n<li>Fribourgeoise: Vacherin fribourgeois \u00e0 fondue,[Note 1] wherein potatoes are often dipped instead of bread. This is the only cheese fondue that does not use wine. The cheese is melted in a few tablespoons of water over low heat.<\/li>\n<li>Moiti\u00e9-moiti\u00e9 (or half and half), also called Fondue Suisse: Gruy\u00e8re and Fribourg vacherin.<\/li>\n<li>Neuch\u00e2teloise: Gruy\u00e8re and Emmental.<\/li>\n<li>Innerschweiz: Gruy\u00e8re, Emmental, and Sbrinz.<\/li>\n<li>Genevoise: Gruy\u00e8re (preferably of several stages of maturity) with a little<\/li>\n<li>Emmentaler and Valais cheese. Sometimes chopped saut\u00e9ed morels are added.<\/li>\n<li>Interlaken: Gruy\u00e8re, Appenzeller, Emmental.<\/li>\n<li>Appenzeller: Appenzeller cheese with cream added.<\/li>\n<li>Tomato: Gruy\u00e8re, Emmental, crushed tomatoes, and wine.<\/li>\n<li>Spicy: Gruy\u00e8re, red and green peppers, with chili.<\/li>\n<li>Mushroom: Gruy\u00e8re, Fribourg vacherin, and mushrooms.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ul>\n<li><strong>French<\/strong>\n<ul>\n<li>Savoyarde: Comt\u00e9, Beaufort and one or two other local cheese like Reblochon, Abondance,[24] or French equivalent of Gruy\u00e8re.<\/li>\n<li>Jurassienne: Mature or mild Comt\u00e9.<\/li>\n<li>Auvergnate: Saint-Nectaire, Cantal and Fourme d&#8217;Ambert[25]<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<ul>\n<li><strong>Italian alpine<\/strong>\n<ul>\n<li>Vald\u00f4taine (French: Fondue \u00e0 la vald\u00f4taine[26] or Italian: Fonduta alla valdostana): Fontina, milk, eggs, and truffles, typical of the Aosta Valley;<\/li>\n<li>Fonduta piemontese in Piedmont.<\/li>\n<\/ul>\n<\/li>\n<\/ul>\n<p><strong>Prepared convenience food<\/strong><\/p>\n<p>Refrigerated fondue blends are sold in most Swiss supermarkets as convenience food and need little more than melting in the caquelon. Individual portions heatable in a microwave oven are also sold.<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Information about cheese Hard cheese is cheese that is aged longer, and thus, has a lower moisture content.&nbsp; Examples are cheddar, gruyere, manchego and parmesan Click here for good info about Hard Cheese. Semi-hard cheese are edam, Swiss, epoisse and langres cheese Soft cheese is not aged very long and thus have a softer texture &hellip; <a href=\"https:\/\/www.grandpacooks.com\/recipes\/tips-cheese\/\" class=\"more-link\">Continue reading<span class=\"screen-reader-text\"> &#8220;Tips: Cheese Info&#8221;<\/span><\/a><\/p>\n","protected":false},"author":4,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87],"tags":[],"class_list":["post-10808","post","type-post","status-publish","format-standard","hentry","category-tips-tricks-and-tools"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10808","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/users\/4"}],"replies":[{"embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/comments?post=10808"}],"version-history":[{"count":7,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10808\/revisions"}],"predecessor-version":[{"id":19012,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/10808\/revisions\/19012"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=10808"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=10808"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=10808"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}