{"id":3202,"date":"2013-05-31T03:04:51","date_gmt":"2013-05-31T03:04:51","guid":{"rendered":"https:\/\/www.grandpacooks.com\/recipes\/?p=3202"},"modified":"2023-06-03T19:43:00","modified_gmt":"2023-06-04T02:43:00","slug":"cheese-tips-and-tricks","status":"publish","type":"post","link":"https:\/\/www.grandpacooks.com\/recipes\/cheese-tips-and-tricks\/","title":{"rendered":"Tips: Cheese"},"content":{"rendered":"

SOFT CHEESES<\/strong>
\nCover is light mold.
\nMozzarella, provalone, or fontina cheese are fairly interchangeable<\/p>\n

HARD CHEESES<\/strong>
\nRind will be hard. It is actually not bad for you and can pack lots of flavor.  Use the crust of parmesan cheese rind to flavor and thicken your pasta sauce.  Remove it before serving.  Cheese is squeezed and compressed. Nutrition is about 14
\ntimes more than the milk used to make it.<\/p>\n

Parmesean Cheese – Grate your own, don’t use the round green box either.<\/p>\n

Eg: Cheddar, machengo, parmesean, gruyere<\/p>\n

\"Lower<\/a>
Lower fat content means stringier cheese.<\/figcaption><\/figure>\n

KEEP AND CARE OF CHEESE<\/strong>
\nLikes cool moist environment, but not COLD and not WET
\nLikes to breathe
\nSoft and medium in plastic container with a slice of apple.
\nHard cheeses lightly wrapped in waxed paper secured with rubber band or aluminum foil.<\/p>\n

MEDIUM CHEESES<\/strong>
\nReddish or brown rind is more natural
\nMilk is pasturized at 145 degrees for 30 mintues
\nAt 160 degrees for 15 seconds kills everything. Applies to most cheeses.
\nYou can use dental floss to cut soft cheeses<\/p>\n

FREEZING CHEESE<\/strong>
\nYou can wrap cheese in Saran Wrap and then put it into a zipper lock bag. This will keep it for about three months.<\/p>\n

GOOEY CHEESE<\/strong>
\nThe melty stringy cheeses are those with a lower fat content.  That’s why low moisture, low fat mozzarella cheese is so great for pizza.  Mozzarella, provalone, or fontina cheese are fairly interchangeable<\/p>\n","protected":false},"excerpt":{"rendered":"

SOFT CHEESES Cover is light mold. Mozzarella, provalone, or fontina cheese are fairly interchangeable HARD CHEESES Rind will be hard. It is actually not bad for you and can pack lots of flavor.  Use the crust of parmesan cheese rind to flavor and thicken your pasta sauce.  Remove it before serving.  Cheese is squeezed and … Continue reading “Tips: Cheese”<\/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":[87,1],"tags":[],"class_list":["post-3202","post","type-post","status-publish","format-standard","hentry","category-tips-tricks-and-tools","category-grandpas-private-collection"],"_links":{"self":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3202","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=3202"}],"version-history":[{"count":8,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3202\/revisions"}],"predecessor-version":[{"id":22890,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/posts\/3202\/revisions\/22890"}],"wp:attachment":[{"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/media?parent=3202"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/categories?post=3202"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/www.grandpacooks.com\/recipes\/wp-json\/wp\/v2\/tags?post=3202"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}