using cheese as an ingrediant
A delicious snack
Dairy products are an important ingrediant in many dishes
The purpose of this hub is to educate you of the fact that cheese is a very important part of a healthy diet and also a staple in many popular dishes, I mean can you imagine having a Lasagna without any cheese?
But first off I would like to explain what a cheese is, some different kind of cheeses and some recipes that they would be used in, I won't even bother with the fact that cheese makes an excellent snack.
Cheese is a solid food prepared from the fresh curd of milk, often seasoned & aged.
Around 4000 years ago people started to breed animals and process their milk and that is how cheese was born.
Cheese is a worldwide product with literally hundreds of different varieties.
Since I am from the USA I will start with some American cheeses.
American cheese - is smooth with light yellow or orange in color and is usually cut into squares slices, also note that it does not separate when melted & has a mild taste.
Americans usually make grilled cheese sandwiches or top hamburgers with American Cheese and it also makes a quick snack with crackers
Colby cheese - Traditional, creamery, semi-soft cheese made from cow's milk. The sizes vary, but they are generally block-shaped and free of rind. It was named after the town in Wisconsin, USA where it was first made. It is a washed-curd cheese, which means that the curds are thoroughly rinsed in fresh water to remove all excess whey and any stray lactose. This prevents the acidity in the curd from rising, so the cheese remains soft and springy, with a sweet and mild flavor. Colby has a higher moisture content than Cheddar and feels more elastic. It is also sweet, rather than savory. This cheese ripens in four months. It is made with a special procedure: when whey is drained off, the curd cold water is poured on until the temperature dips to 80 degrees F. Colby must be consumed shortly after purchase or it will dry out and lose its flavor.
Colby cheese goes well with any kind of meat and is used in a variety of recipes and also as a sandwich topper.
Monterey Jack - The Monterey Jack was developed by a Californian Scot, David Jacks in 1882 (some sources state 1916). Monterey Jack's consistency depends on its maturity; most softer varieties (common in American supermarkets) is aged for one month, while grating Jack is aged for upwards of 6 months. Older Jacks are smeared with oil and pepper to maintain softer rinds. Monterey Jack has a buttery, bland taste and melts easily. Fat content is 25 per cent water content is 45 percent.
Ok I love Montery Jack Cheese alot so I am going to give you (2) recipes which use monterey Jack.
# 1 - Monterey Jack Cheese & Egg Casserole
1 (16 oz.) loaf unsliced French bread, crust removed
1 1/2 c. shredded Monterey Jack cheese (6 oz.)
1 1/2 c. shredded cheddar cheese (6 oz.)
1 (8 oz.) pkg. cream cheese, cubed
1 (4 oz.) can chopped green chili peppers, drained
2 c. milk
1/2 tsp. dry mustard
Dash ground red pepperTear bread into chunks (should have 10 cups). In a greased, shallow 3 quart casserole or 13 x 9 x 2 inch baking dish, arrange bread chunks evenly. Sprinkle with Monterey Jack, cheddar and cream cheese. Top with chili peppers.
In a large mixing bowl, beat eggs just until mixed. Stir in milk, mustard, and red pepper. Pour egg mixture over cheese mixture. Cover and chill for several hours or overnight.
Bake, uncovered, at 350 degrees for 55-60 minutes or until a knife inserted near the center comes out clean. Let stand for 10 minutes before serving. Serves 12.
# 2 - Quick & Easy 1 hour Chicken with Monterey Jack Cheese
Spray bottom of pan with cooking vegetable oil spray. Lay boneless chicken on bottom of pan. Put slice of Monterey Jack cheese on each piece of chicken.
Cover with 1 to 2 cans cream of mushroom soup and/or cream of celery soup and/or cream of chicken soup.
Sprinkle top with Pepperidge Farm Stuffing. Drizzle 1/4 cup butter (or butter) over stuffing. Bake at 350 degrees 45 minutes to 1 hour in a 9x12 inch pan.
Then Finally I will leave you with Swiss cheese.
Swiss has a firmer texture than baby Swiss, and is known for being shiny, pale yellow with large holes. Flavor is mild, sweet and nut-like. It is an American imitation of the Swiss Emmental. The process is specifically designed so that no rind forms on the cheese (maturing takes place in vacuum-packed plastic wrapping) for mass-production purposes. The taste of the cheese is very mild. It can be eaten with apples, pears, grapes and thinly-sliced prosciutto ham and salami, fruity white wine, aged red wine, crane-raspberry juice, tomato or vegetable juice.
I hope you enjoy trying the different cheese I have mentioned above and make cheese a daily part of your diet,
Happy Eating ;0)