Homeliving in Style

When it comes to cheese, it would be safe to assert that the state, in the United States of America, that is the most synonymous with cheese making is the State of Wisconsin. The reasons for such an abundance of quality cheese being produced is based on a couple of factors.

One of those factors is the location of the state. This central plains state is very fertile and conducive to the growth of lush vegetation. In turn, this provides significant food for milk producing cattle.

Coupled with this abundance of quality tasting milk is the fact that during the great European emigration era, many immigrants settled in this area because of their trade. That trade was cheese making and they found the milk that was produced in Wisconsin to be highly conducive to making the cheese that tasted like the cheese made in their native land.

Thus, this formula of quality milk and quality cheese makers from Europe was a winning combination in producing Wisconsin cheese. When considering the purchase of Wisconsin cheese, distinguishing factors that make Wisconsin cheese award winning are the cheese making standards and what distinguishes Wisconsin cheese.

Wisconsin Cheese Standards

There are many factors that differentiate Wisconsin cheese from other states that produce this dairy product. First of all, the Wisconsin cheese industry is noted for their quality production of over 350 various varieties of cheese. In addition, many of the cheeses that are produced are awarded various nationally recognized honors based on the texture and taste of the cheese.

In addition, cheese making in Wisconsin is a very serious industry. The seriousness of this industry is demonstrated in that cheese makers that operate within the State of Wisconsin need to be licensed by the state. These cheese makers are charged with overseeing the cheese production to insure that the cheese that is produced is held to the strictest of standards. In fact, the Wisconsin cheese making standards require a licensed cheese maker to be on the premises of a cheese making facility.

In addition, Wisconsin was the first state to establish grading standards. These standards that needed to be maintained took into consideration the flavor, color texture and appearance of the cheese produced. Also, the seriousness of producing Wisconsin cheese is seen in the fact that this state established the first master cheese curriculum within United States.

What Distinguishes Wisconsin Cheese?

In addition to the standards that are maintained in producing Wisconsin cheese another factor that distinguishes Wisconsin cheese is the quality of the milk that is produced. Specifically, the land of Wisconsin is lush with alfalfa, grass and clover. This vegetation eaten by dairy cattle produces sweet, rich and flavorful milk.

Types Of Wisconsin Cheese

Classic varieties of Wisconsin cheese include Colby and Brick. In addition, other types of cheese are being produced and are recognized for their quality. These types of cheeses include cheddar, limburger and Emmenthaler (Swiss Cheese).

Also, Wisconsin cheese, to accommodate the preferences of individuals, is being manufactured organically. Another type of cheese that is manufactured is processed from milk in which the dairy cattle graze only on natural pastures.

Individuality is what makes each one of us special and unique; having choices to match every taste is what we hope for, and fortunately you will have more choices than you can imagine in the types of cheese available. There are hundreds of types of cheese available from all over the world, and if you are a cheese lover you will delight in the huge variety of tastes and textures that are available to tempt your palate and tantalize your taste buds.

Some Famous Types of Cheese

Cheese is made from milk that derives from different types of animals including cows, sheep and goats. While the milk is the base of the product, the method in which it is prepared and aged is what makes each type get its unique taste and individuality. For example, the wine cheese is fermented, aged and processed in various shapes and caskets with different flavors in order to create a unique and special type of cheese.

Some famous types of cheeses include Brie, mozzarella, cheddar, Provencal, Swiss, camembert, parmesan, mascarpone, blue cheese, gorgonzola, Roquefort, Stilton and Gouda, but this long list is far from exhaustive. Each type of cheese is dedicated to a particular type of use; for example, Mascarpone is used for making sweets like tiramisu and parmesan is primarily used for pasta dishes.

Making the Most of your Cheese

In order to make the most of the types of cheese available, you may need to taste and learn a bit about them and place them in categories of sharp, moderate and medium. Most types of cheese can be used to accompany wine as well as a platter of crackers and fruits. Cheese also makes a great gift when added to a basket that contains a bottle of wine, crackers and some fresh grapes or apples.

Most supermarkets stock a large variety of cheeses in the dairy case for you choose from, but you may also want to visit the delicatessen section where you can find the finer types of cheese for special occasions and sheer enjoyment.

Helpful Tip

To learn more about the types of cheese available around the world, you can search online or refer to specialized books on this subject that will provide you with plenty of information. You may also want to research how to pair cheese correctly with food dishes or wines in order to make use of its full flavors. Cheese can also be made at home, and those techniques can also be found online or in books, depending on the type of milk you want to use.

If an individual were to be asked to describe Swiss cheese they would probably refer to the characteristics of Swiss cheese rather than the flavor. That well-known characteristic of this type of cheese are the famous holes that make this product so well-known.

The holes found in Swiss cheese are known as eyes. In addition, these eyes or holes are a good indicator of the strength of the cheese s flavor. Specifically, the larger the holes in the product, the stronger the flavor is to the taste buds.

In addition, when considering Swiss cheese it is important to note there are a number of varieties of this flavorful cheese. Examples of different types of Swiss cheese include Emmentaler, Baby and Lacy.

Emmentaler

Emmentaler cheese is yellowish in color and can be defined as a medium to hard cheese. This type of cheese is characterized by large holes. However the actual taste of this type of Swiss cheese is not pungent nor can it be described as sharp in flavor.

To process the Emmentaler it takes three types of bacteria. Those three types of bacteria include Streptococcus, Lactobacillus and Propionibacter shermani. In the latter process stage the Propionibacter shermani consumes the lactic acid that is created by the other two types of bacteria. In turn this process releases carbon dioxide gas. Ultimately this gas gradually forms pockets of air that creates the characteristic holes of the Swiss cheese.

This type of Swiss cheese is a very popular ingredient in the making of sandwiches. Also, it is a popular cheese when wishing to make cheese fondue.

Baby Swiss Cheese

Another popular Swiss cheese product is a cheese known as Baby Swiss cheese. Baby Swiss is produced by using water rather than the whey from milk. This process retards the action of the bacteria in creating the cheese.

Characteristically speaking this type of Swiss cheese has much smaller holes with the taste being defined as mild. In addition, this type of Swiss cheese is made from whole milk.

Lacy Swiss Cheese

One additional type of Swiss cheese is Lacy Swiss cheese. Lacy Swiss cheese is a variety of cheese that is made in the United States of America.

Similar to the baby Swiss cheese, the Lacy Swiss has small holes, but rather than being made from whole milk it is made from low fat milk. An example of this type of cheese is the Lorraine Swiss.

Of all the different kinds of cheeses available today, perhaps none represents the needs of modern society as much as string cheese does. Taking advantage of the way some cheeses are structured, string cheese is molded, extruded, or braided into strings that can be individually wrapped for consumers. The end result is that instead of having to cut your cheese for a snack, you need only open a small package. Because of this, string cheese makes a great, healthy snack for those on the go, from kids to adults.

Big on Health and Taste

Most string cheese in the United States is made from mozzarella, a fresh cheese traditionally made from buffalo’s milk. Because of this, it is an extremely healthy snack food, containing a high percentage of the recommended amount of calcium for individuals. In addition, it is naturally low in calories, so for those who are trying to lose weight, it’s a great snack to have without feeling guilty.

Despite the fact that it’s a healthy food, string cheese is not overly bland like healthy foods often get portrayed as. Mozzarella has a mild flavor that’s a hit with children and adults alike, having been popularized in other foods such as pizza and lasagna. Because of this, it’s rare to find someone who doesn’t like string cheese; it lacks appeal only to the most finicky of eaters.

Convenient Packaging

Because the shape of string cheese lends itself well to being wrapped individually, it’s a common feature in the bags of people on the go, whether it’s a student at school or an adult at work. The single-serving packaging of string cheese puts it on par with small bags of chips for convenience; just open the package and throw out the wrapper. It has also found its way into many vending machines thanks to its small size, which makes it a great alternative to the other snacks available. Even if you buy it at the grocery store and take it home, the size makes it easy to slip into a purse or a book bag.

Two Warnings

There are a couple of things about string cheese that should be considered before consuming it. First, keep in mind that for those who need or want a low-sodium diet, you may be better off finding another snack. However, by soaking it in water prior to eating, you can reduce the salt content of the cheese. The other thing to keep in mind is that while many snacks hold up well to being warmed up, only a few seconds in the microwave will change string cheese so that it does not pull apart as easily. Unless you want a pile of melted mozzarella, it’s best to simply eat your string cheese as intended, and enjoy the convenience of this snack food.

There are hundreds of different kinds of cheese, each with its own characteristics, from taste to texture to the place it was produced. The way that some cheeses are named for the place that they are produced is similar to the way many wines are named. However, in a unique sort of error, while Stilton cheese may seem to be the sort that is named after the place it was made, it is actually named after a nearby town instead.

Despite this apparent glitch, Stilton cheese has a protected name and is only made in a particular location and with a particular method. The history of Stilton cheese shows how this cheese picked up its odd name.

A Matter of Marketing

The reason that Stilton cheese isn’t named after the town it was made in has to do with the fact that it was sold primarily in another town. It was in 1730 that the owner of the Bell Inn discovered Stilton cheese while visiting a farm in the county of Leicestershire. He liked the cheese so much that he proposed a business deal to sell the cheese at his inn, which was located as a stagecoach stop on a major road.

This inn became the perfect place to expose this new cheese to travelers from all over, which in turn helped spread the word of this food. But because the cheese became associated with the town where it was sold, it’s called Stilton cheese, not Leicestershire cheese.

A Controlled Name

Over 250 years later, Stilton cheese still refers to cheese that is made in a particular area. In addition to the county in which it was discovered, the cheese can also be made in Nottinghamshire and Derbyshire; the town of Stilton is not located in any of the three counties it is produced in. Controls over the naming of Stilton cheese are as tight as the controls on the naming of some wines, so that even if this cheese is made with the exact same methods in France, it cannot legally be called Stilton.

The Characteristics

That story describes how Stilton cheese got its name, but what is it exactly? This type of cheese is made in a cylindrical shape and is made from pasteurized milk. Rather than pressing the cheese to remove moisture, Stilton cheese is carefully drained over several days before it is ripened. This process also helps the cheese to form a crust, which is considered to be another key characteristic of Stilton.

During the process of making the cheese, traditional Stilton cheese is pierced with needles to allow blue mold to grow, giving Stilton its distinctive veins. This cheese also has to show a high quality of taste, so much so that if the dairy producing the cheese finds it to be less than satisfactory, it won’t be sold as Stilton, but merely blue cheese. It’s this careful control that keeps this distinctive cheese with the misleading name such a popular cheese.

Among cheeses, ricotta cheese is unique in that it is made from whey instead of milk. Usually made using the whey that is a by-product in the creation of mozzarella or provolone cheeses, it takes a lot of this liquid to make a little ricotta cheese. To create it, the whey is boiled so that the remaining proteins curdle, and then the resulting solids are removed. The process is simple enough that ricotta cheese can be made at home.

Storing the Cheese

Ricotta cheese is what is known as a fresh cheese, meaning that it is not salted, smoked, or has any other processes applied to it in order lengthen its shelf life. In fact, if you notice any bit of mold on your cheese, do not try to remove it and use the rest of the container. While this may work in some cases, by the time mold shows up on ricotta cheese, it has gone bad. This cheese freezes very well, so if you have bought or made a lot, storing some in the freezer will extend its shelf life.

Cooking with Ricotta

Ricotta cheese has a very mild, even sweet flavor, which makes it a perfect choice for desserts. You can use ricotta cheese as an ingredient in cheesecake, and ricotta cheese that’s been beaten smooth and mixed with sugar and other ingredients creates the filling for a cannoli. In an Italian dessert called a cassata, ricotta is put in between layers of cake, like frosting for a layered cake in the United States.

Though ricotta cheese is good for desserts, it’s also great in savory dishes as well. Some lasagna recipes call for the use of ricotta, adding its mild flavor to the mix. Its flavor and its softness also have made it an ideal choice for many stuffed pastas, from ravioli to variations like manicotti and stuffed shells.

Variations

Though ricotta is a fresh cheese, there are ways to prepare it that gives it a longer shelf life. Salted and pressed like a regular cheese, it becomes a hard cheese that’s best suited for grating or shaving slices off of. You can also bake ricotta cheese, which gives it a brown crust, sometimes going all the way through the cheese. Another similar method uses smoking instead of baking in order to give ricotta a flavorful crust that aids in storage. But whether you use it fresh or try one of the preserved variants, ricotta cheese is a great food to use in your cooking.

Cheese is an item that is present in most diets today because it is recommended by many doctors as a healthy food choice, and it tastes good. We have cheese sandwiches of many types and varieties that are easy to make, filling and comforting. Also, adding cheese to any dish ensures a better taste and provides the food for a healthier bone structure. However, when we are enjoying the many cheese dishes, we often don t stop to think about the number of calories that cheese can add.

Weight is an issue that most of us have dealt with at one time or another, and when you are dieting, every single calorie counts. The good news is that Philadelphia cream cheese can provide the same great taste and comfort but with much fewer calories than you might expect.

A Brief History

Philadelphia cream cheese originated in New York in the 1870 s, when a distributor named A.L. Reynolds started selling cream cheese in tin foil packs by the name of Philadelphia Brand. A number of years later, Kraft Foods purchased this company and has kept the name and product to this day. Philadelphia cream cheese is made with cream and that is where it derives its rich and heavenly taste from. More then a century later, people from around the world still enjoy Philadelphia cream cheese.

Watching your Weight while not Compromising on Taste

Philadelphia cream cheese has evolved with time to meet the needs and requirements of a modern world where we rarely have time to cook, and where many of us eat meals in front of the computer or television. You will be able to find a variety of light Philadelphia cream cheese that you can eat without feeling guilty that you will be packing on additional fat and calories.

Different Types of Philadelphia Cream Cheese

Choosing light cream cheese is generally not sufficient, because taste can often be sacrificed, leaving us craving more. This too is taken into consideration at the company that produces Philadelphia cream cheese by providing additional flavors in the cream cheese like salmon, herbs, garlic, chives, onion and even jam. This successfully will satisfy most tastes and desires, while keeping fat and calories in check effectively.

Helpful Tips

Philadelphia cream cheese is an ideal snack choice for the office or home, at a picnic or when you are traveling. It is easy to carry and use, and it comes in a large variety of flavors to provide a quick, filling snack that is healthy and yummy.

Cheese, like wine, is something that can have a lot of variation from area to area, with hundreds of techniques available for creating different kinds of cheeses. And just as there are many variations of cheese, there are many different names of these cheeses to go with them. There is not right or wrong way to name a cheese, though if you have a homemade cheese you want to sell, there are plenty of options for coming up with names of the cheeses you make.

Where you are

Many of the names of cheeses come from where the cheese was produced, again sharing a similarity to many wines that are often named for regions in which they were made. If the location that you select is your farm, then the names of your cheeses are something like a brand name, identifying your product with where you created it. The name of one cheese that was determined by this method is Maytag blue cheese, which is made at the Maytag Dairy Farms in Iowa. One interesting variation is Roquefort, which is actually named after the caves of Roquefort-sur-Soulzon, which is where this blue cheese gets the mold that makes up its veins.

Rather than coming up with the name of a cheese based on a farm where the cheese is made, some names of cheeses are based on entire regions where the cheese is produced. For example, Limburger cheese is named after the Limburg region of Belgium. Gouda, similarly, is the name of a cheese from the Netherlands and named after a city located there.

Variety of Cheese

Sometimes the names of cheeses become disassociated with the area they originally came from, and can be made in many different areas with the same name. For instance, cheddar cheese is the name of a cheese that originally comes from the Cheddar region of Scotland. However, it is common today for cheddar cheeses to be made in Wisconsin and other areas of the world. In this way, it’s like a trademark name that becomes used so much, the name becomes a generic label for a product, like Kleenex tissues.

In this category, you may find that the name of the cheese contains descriptive information about how the cheese was made. For instance, smoked cheddar rather aptly describes the way this cheese gets its distinctive flavor, as well as how it is set apart from other cheddar variations. But by far, most names of cheeses exist as descriptive ways to show how and where the cheese was made, and should likely be the basis for the names of your cheeses as well.

Modern supermarkets offer consumers the chance to sample flavors from around the globe, so shoppers have the luxury of choosing products based on preference rather than locality. Mozzarella cheese is a popular choice in supermarkets today because of its palatable flavor and versatility. Italian cuisine makes the most notable use of the product, including it in an innumerable amount of dishes, from lasagna to insalata caprese. However, Americans have more ready access to inexpensive variations of the cheese, allowing them to use it more liberally in recipes than their Italian counterparts. It becomes a melted, gooey, delicious main event, rather than an accent like in traditional Italian cooking.

Pizza, a modern variation of a classic Italian dish, calls for mozzarella cheese as well, unlike the original version. Layered atop bread and tomato sauce, it adds flavor, texture and a base for whatever toppings a person desires. Popular toppings include everything from pepperoni to pineapple, proving that mozzarella cheese complements nearly any flavor combination nicely. Its wide appeal makes pizza a staple for any party, whether the guests are children or adults. It is unlikely the dish would have attained such heights of popularity without the omnipresent mozzarella cheese gracing the crust.

Nutrition and Fun for Kids

Long popular with adults, mozzarella cheese is also a prime choice for parents who want to provide nutritious snacks for their children. Notorious for being finicky eaters, children are highly particular when it comes to which snacks they will eat as well. Too often their favorites are full of sugar and empty calories. String cheese, on the other hand, is one of the few foods that a child can play with without the fear of being scolded. It is often conveniently packaged in individual sticks, which makes it perfect for school lunches and portable enough to eat on the go. Full of vitamin D and calcium, string cheese made from mozzarella cheese feels like a treat but it provides essential nutrients for a healthy body.

A slightly messier, yet exponentially more fun way to eat the food is fondue. A responsible adult melts the mozzarella cheese in a large dish and places small bits of bread on a plate. Children use forks or other pronged eating utensils to stab the bread and dip it into the bubbling bowl of melted goodness. As they perfect their technique for gathering the most onto their bit of bread, the children are enjoying a nutritious snack and bonding with their parent or adult caregiver at the same time! After all, it s hard not to be grateful to the one who provides the melted mozzarella cheese.

Blue Veined Moldy Cheese

Some varieties of blue veined moldy cheese are protected by their country of origin and may only be called by those names if they actually originate from those countries; some examples of those are Gorgonzola, Roquefort, and Stilton.

Gorgonzola blue veined moldy cheese is thought to have been created around 879 it is commonly known as the eldest of the blue cheeses though the blue-veins were not recorded to be present until the eleventh century. Roquefort was likely invented around 1070, the flavor is sharp, rich, and often has a crumbly texture.

Stilton is the newest of the moldy cheeses which was developed during the eighteenth century; many other styles of blue cheese are available to purchase today but none may be given the same name unless they are imported from that country.

Roquefort cheese was so popular for a time that many other cheeses were made to attempt to fill the demand for the prized Roquefort cheese. The attempts at recreating the moldy cheese was abandoned after a time either because of the cost of reproducing the method was too high or because of political maters, the definite reason is unclear.

Most moldy cheeses are made from cows milk enzymes are added to the milk to start the curdling process. For the moldy cheese to achieve the blue veins an editable mold is added to the curd mixture during processing or injected with the proper molds; the culturing crates a pungent aroma, strong and salty flavor, and are often served crumbled or melted on other foods.

Like many other old French cheeses the moldy cheeses are often aged in caves for the cool consistent temperatures; today the cheese is processed in temperature and moisture controlled environments which enhance the growth of the desired mold.

A Scottish blue cheese is made from sheep mild; the moldy cheese has blue-green veins is traditionally strongly flavored and salty. All blue cheeses are white with the exception of the blue or green veins of mold which give the cheese its distinct name; the moldy cheese is a favorite of cheese connoisseurs.

Blue veined moldy cheeses are present in many common products in America, blue cheese dips and dressings are among the most popular; in America only blue cheeses which are pasteurized are sold to the public because of United States Department of Agriculture steep requirements for health and safety.

The most well-known and widely-available Spanish cheese is Manchego cheese. It comes from the grazing land, La Mancha, in Central Spain. Made from sheep s milk, it has been enjoyed in Spain for centuries. It comes in a barrel-shaped wheel identified by its herringbone texture on the side. Originally, the texture came from being wrapped in woven esparto grass to age but it is now stamped into the rind. It also has wheat-eared impressions on the top and bottom of the wheel from being pressed by small boards during its manufacture.

El Queso

Made from sheep s milk, Manchego cheese is flavored with herbs from La Mancha. It is considered the brie of Spain although it has a taste and texture of its own. It comes in two different varieties according to how long it has been aged. The semi-soft variety is curado for cured and is aged three to six months. The variety of Manchego cheese that is aged for a year has a texture more like Parmesan cheese and is called viejo or old.

Its flavor is regarded as zesty and is becoming more popular in the United States. The curado variety is more mild and subtle while the viejo variety is stronger with a tangy flavor. Either way, it is slightly salty, creamy and a bit piquant. The quality of Manchego cheese is closely controlled to ensure that the name will only be applied to cheeses made from the milk of Manchego sheep. All Manchego cheese is aged for at least two months in natural caves.

The curado variety can be eaten on crackers or used as a melting cheese in recipes like quesadillas. The aged Manchego cheese is a grating cheese. Both the young nearly white variety and the older yellow type can be added to many types of dishes including tapas, soups, salads and rice.

The wines to serve with Manchego cheese include fino Sherry or red Rioja, Navarra, La Mancha or any wine made from the Tempranillo grape. It can also be paired with a California Zinfandel or sparkling wine. Since Manchego cheese is popular around the world, it can be found in most supermarkets in the gourmet section. It is also widely available online. While other varieties of cheese can be substituted for either type of Manchego cheese, the experience afforded by this type of cheese should not be passed up.

The Laughing Cow cheese wedges are a product of Bel Brands USA, which in turn is the American subsidiary of Fromageries Bel, S.A. The entire company, and all its branches around the world, holds a strong commitment to quality, variety, and flavorful cheeses. In fact, there are consumers of the cheese brand in more than ninety countries worldwide. Appreciated for good flavor and packaging, the brand continues to grow. Their popularity is likely due to the consistent quality that has come to be associated with the brand and its products.

The Laughing Cow cheese brand is associated with images of a cartoon cow who is always shown smiling on the packaging, commercials, advertisements and company websites. This image implies the pleasurable experience consumers can expect when they eat cheese products from The Laughing Cow cheese brand. Products such as wedges, mini Baby Bel cheese bites, and cheese and baguettes snacks cater to customers in all walks of life and with widely varying needs. The smaller products are excellent for bag lunches and snacks on the move.

Keeping Your Health in Mind

The Laughing Cow cheese brand is vigilant about keeping in tune with today s marketplace and customers changing needs. In an age where many adults are health conscious and watching their weight, the brand remains a step ahead in the industry. Many of their lighter variety cheese wedges contain as little as thirty-five calories per serving, which fits nicely into even the strictest diet. In addition to the nutrition provided by cheese, such as calcium, the total package is very appealing to customers who are watching what they eat. Appealing to that need is both good marketing and responsible business by the company that produces the product.

Beyond selling their product, The Laughing Cow cheese brand provides customers and fans of their product with further ways to stay healthy. Their website provides a thirty-one day calendar every January, with each day containing a helpful health tip. January is when New Year s resolutions have many people tuned to health, so it is the time when they are most in need of such advice. Furthermore, The Laughing Cow cheese brand runs various health promotions. In January, the brand typically offers customers a chance to get a free pass to a local health club that will allow them to try out the facility for a week or two. Provided there is a participating club in their area, and they have the requisite proof of purchase, customers can enjoy their health through eating delicious cheese and getting consistent exercise.

The Kraft food company began with the sale of cheese in 1903. Young J.L. Kraft began a wholesale cheese business in Chicago in 1903. He was always first in line so that he could select the finest and freshest cheeses available. The reputation of his cheeses became well-known to the local grocers who bought cheese from him.

He became one of the first to put a brand name on cheese his own name – Kraft cheese. But J.L. Kraft was bothered by the differences in the taste of cheese from one day to the next as well as the difficulty in keeping it fresh. His real success came after he solved those problems.

Fresh and Consistent

After experimenting with mixtures of cheeses, Kraft found that if he heated and stirred the cheese and placed it in sterile containers, it would cool to a solid state and stay fresh longer. In 1915, Kraft cheese became a processed cheese product sold in four-ounce tins. Kraft quickly had to open several production facilities to keep up with the demand for this new product.

He was granted a patent for the Process of Sterilizing Cheese and an Improved Product Produced by Such Process in 1916. Finally, Kraft had succeeded in finding a way to produce a cheese product with a consistent quality and a long shelf life. The canned cheese product became a staple for the U.S. armed forces during World War I.

Since that time, Kraft cheese became known for food products that broke new ground. Velveeta was introduced in 1928 and quickly became popular for its quality as a cheese that would melt easily without separating. The Macaroni and Cheese Dinner became available in 1937 to the delight of children everywhere.

Kraft cheese introduced the first commercially packaged sliced process cheese in 1950. The very popular cheese spread, Cheez Whiz, made its way into markets in 1952. Today, it can be used in more than a 1,000 different ways. Kraft cheese also comes in various flavors including Bacon Cheddar, Roasted Garlic Cheddar, Pepperjack and Smoky Swiss and Cheddar.

New products include Kraft cheese Crumbles. The many lines of Kraft cheese together has resulted in Kraft Foods becoming today s largest manufacturer of cheese products in the world. Kraft Foods has also added food lines that don t contain cheese such as Miracle Whip dressing and yogurt. The child who has never tried some kind of Kraft cheese is rare indeed.

It s very difficult to think about the cuisine of Italy without picturing at least one of the hundreds of types of Italian cheese. Many Italian dishes are built around aged and dried foods that keep well and maintain their flavors while stored. Italian cheese is such a food and has the added benefit of adding a creamy texture when cooked with dried pepperoni or pasta.

There are many cheeses for every region s style of cuisine. Italian cheese making goes back hundreds of years and incorporates the milk of cows, goats, sheep and even buffalo. No first course or antipasto is complete without the protein boost that comes with the flavors of Italy.

Some of the Tastes

The royalty of Italian cheese is Parmigiano Reggiano, a flavorful and versatile cheese that can be added to most Italian dishes. The milk used in this Italian cheese is closely monitored for quality. Dots are put onto the rind of the cheese to show that it is the real thing. Parmigiano Reggiano may be aged from less than a year to three years. It might be shaved, sliced, melted or grated. Grana Padano is less royal but closely related to Reggiano.

Around since Medieval times, this Italian cheese is known for its lightness and nutrition. It can be served as a separate course or as an ingredient in pasta casseroles, vegetable dishes or savory pies. Gorgonzola is a popular Italian cheese, appreciated the world over. Its creaminess and taste makes it a good fit in a salad dressing, with gnocchi or veal. It is similar to French blue cheese only sweeter and easier to blend with other ingredients. The firm, easy-to-melt Fontina is a popular Italian cheese for cooking. It is known for its slightly smoky taste.

Quattro Formaggi is a fusion of Gorgonzola, Emmenthal, Taleggio and Fontina. It makes a tasty pasta sauce or a great pizza topping. Fresh goat-milk Ricotta cheese is a favorite addition to pasta in the cuisine of Central Italy. With Pecorino, it is called sagne alla mugnaia. Dry Ricotta is a version of Italian cheese mostly made in Puglia, Umbria and Piemonte.

Unlike the usual type of Ricotta that is moist and used as filling in ravioli and lasagna, the dry version is grated over pasta. Pecorino is a very popular Italian cheese and comes in the varieties of Pecorino Romano, Sardo and Toscano. Like Ricotta, it is used in ravioli and tortellini as well as for a base for the fried stuffed bread dough, panzerotta. It s difficult to think of Italian food without Italian cheese, but it s unlikely that you ll ever see any.

The last time you broke open a package of cheddar; did you wonder where that cheese actually came from or how it came into existence? Chances are good that you were probably more interested in getting those slices on your bread or crackers than in the history of your cheese. However, cheese has a long and interesting history that actually dates back much farther than Christ almost to the beginning of the world as we know it. It s pretty amazing to think that the slice of cheddar you are eating has a longer history than almost every civilization on earth!

How did the History of Cheese Begin?

Ancient folklore states that the history of cheese originated with a nomadic traveler that had packed milk for his travel in a saddlebag that had been created from the stomach of a young animal. That bag contained rennet, which is a product found in animal stomachs and is an enzyme that helps to transform milk into cheese. When this weary traveler stopped for a refreshing drink of his milk, he realized that the liquid has been changed into curds and whey. Both were found to be very tasty, and the love of cheese was born.

The Old Testament of the Bible makes many references to cheese and cheese making, leading historians to believe that the history of cheese dates back much farther than the birth of Christ. There have been curdling vessels found that can date back as far as 5000 B.C. and written diagrams showing the process of milking cows and curdling the milk that go back to 3500 B.C.

It is thought that cheese was first made in the Middle East, but the popularity of the food quickly spread throughout much of Europe. By the thirteenth century, farm women realized the advantage of combining their resources to create cheese, and cooperative dairies were born. As more and more countries got into the cheese-making act, many different varieties of cheeses came into existence.

During the Middle Ages, monks got into the cheese-making arena as well, and we can credit them for many of the varieties of cheese that we have today. The history of cheese continued into the nineteenth century, when cheeses began to be made in factories instead of on farms. The variety of cheeses that we enjoy today can be attributed to the various regions in the world that tried their own hand at cheese making with great success and flavor contributions.

Many people feel that cake filling can be difficult to maintain. If done right, you can make a beautiful filled cake, without too much drama.

Cake filling flavors need to compliment one another, chocolate with orange, hazelnuts, or almonds

Some cakes will not hold up well without refrigeration. Mousse and whipped cream can separate, get soggy and drip. Berries can get soggy and drip everywhere. Buttercream needs to be kept in a cool place so the frosting wont separate. Cakes covered with fondant should be kept at room temperature and never be refrigerated.

If you are using fresh berries or whipped cream as a filling, make sure the cake will be eaten within a few hours. If these things are on the cake too long. If you are going to prepare a cake a couple of days in advance, you may want to use simple syrup or a flavor wash on the cake layers to keep the level of moisture up, before you add your filling.

Keep in mind the dietary restrictions of your guests. Make sure there is no conflict when you are decorating a cake for special occasions, or for a client. If diabetics are present, you might want to make or purchase a small dessert that is sugar free for these guests.

When you are making a cake for an occasion that is serving other food, make your flavors stronger and your colors brighter. This will make the cake stand out and your cake decorating will be something they will remember.

Cake Filling Ideas

– Buttercream icing flavors- Mocha, Orange, Raspberry, Chocolate, Lemon, and extra Almond extract.

– Any variety of jam.

– Mocha buttercream with a sprinkle of finely chopped heath bars, or with caramel sauce dribbled over the cake and sprinkled with chopped peanuts.

– Whipped cream, Chocolate Mousse, and Vanilla Custard.

– Almond, Lemon, Coffee, Raspberry, Hazelnut, or orange liqueur can be brushed on the cake before icing, for a flavor boost.

– Davinci Flavored Syrups are great for a flavor enhancer that is non-alcoholic. These syrups come in over 100 flavors.

– To combat the problem of cake filling oozing out of the sides of the cake, try this. Use a jam that is all fruit (Polaner), Heat the entire jar in the microwave without the lid. After 30 seconds the jam should be warm and liquid. Stir a small package of Jello that is the same flavor of the jam.

This will intensify the flavor of the jam, and best of all, once it is spread on the first layer and left alone for a few minutes, the jam will set. The second layer can be put on the cake without fear of spill-over. You may want to set the first layer into the freezer for about 15 minutes to make the jam set better. This jam can be kept in the fridge and heated the next time you want to fill a cake. Don’t keep it too long though.

You can also make a dam of buttercream around the edge of the cake to keep the filling where it is supposed to be. This way your icing will not become stained by the filling and your decorated cake will remain beautiful.

Grilled cheese has been a popular lunch choice for generations, and the variations on this simple sandwich abound, depending on where you are in the world. While American or cheddar cheese are the popular choice for this treat in the United States, some parts of Europe prefer Swiss or Gouda cheese to fill their bread slices. There are also a number of additions that can go into a grilled cheese sandwich, like ham, tomato, herbs and spices, or sauces like ketchup or mustard. Some of these will go between the slices of bread before the grilling takes place, and some are sprinkled on the top or used as a dip. Many Canadians enjoy dipping their sandwiches in ketchup or applesauce, while people in the United States tend to prefer their sandwiches with tomato soup or French fries on the side.

The Perfect Grilled Cheese Recipe

There are many gadgets on the market today that will grill up a lovely sandwich for you to enjoy. If you don t own one of the specialty grillers however, a good old-fashioned cast iron pan that is well seasoned will do. In fact, if you have a brand new cast iron skillet, a grilled cheese sandwich will be the perfect choice for seasoning your new pan. Bread can run the gamut from a hearty wheat to a crusty white, depending on your preference. Texas toast can make a yummy choice, as can many rye breads. The good news about selecting a bread for your grilled cheese is that once you have added plenty of butter and melted cheese, almost any bread will fit the bill in a tasty way.

Butter is the next ingredient for making your sandwich, and can be spread directly onto the bread or melted into the pan. It is a good idea not to skimp on the butter, although a well-seasoned pan can add plenty of flavor with a smaller amount of butter needed. Your cheese can be American, Havarti, cheddar, or Swiss, depending on your own tastes and preferences. Place your first piece of bread in the pan with the buttered side down, add the cheese of your choice, and place the second slice of bread on top of the cheese with the buttered side up. Grill the first side until the bread is nicely toasted, then flip your sandwich and cook the other side until the cheese inside is melted.

Variations

There are so many variations on the grilled cheese sandwich today; your choices are only limited by your tastes and imagination. Try tossing in some avocado and tomato, or a slice of ham or bacon. Sprinkle with a dash of oregano, or add some mayonnaise to the bread. Some people enjoy a tuna melt, which adds tuna or tuna salad to the melted cheese inside. Others like to dip their bread slices into beaten eggs before placing them on the skillet. Whatever your preferences, you are guaranteed to find a grilled cheese sandwich that will tantalize your taste buds. Bon a petit!

When you begin cake decorating, you can get by with a heavy duty mixer, icing tips, icing bags, cake pans, ready made or recipes for homemade royal icing, mixing bowls, spatulas, and metal icing spatulas. Later on you will want to spread your wings and expand your cake decorating and baking inventory. Below are some of the items you may want to purchase.

1. Rolled Fondant Icing White Vanilla, 2 pounds – $8.88. Rolled Fondant cake icing is a premium quality, non-stick, icing that is pliable and can be rolled out for cake decorating with a rolling pin or mechanical sheeter. This Fondant produces a satiny smooth and elegant finish to any cake. This product can also be used as a modeling paste to create decorative flat or 3-D pieces for your cake decoration.

This product has a mellow flavor and is delicious. It is very pliable and easy to handle . This product can be used over a thin layer of icing or a layer of powdered sugar so that it will not stick. Any cake will take on a beautiful, elegant look when Fondant is used. Different flavors of Fondant are available in various weights and flavors.

2. Buttercream Icing 3 1/2 pounds. Ready to use for cake decorating and icing. Price $8.95, 25 pounds- $46.89, 8 pounds- $16.01.

3. Hexagon Cake Pan- 16 gauge anodized aluminum, straight sides, Hemmed rim for durability, even wall thickness. Also available Cut Corner Sheet Cake Pan, Petal Cake Baking Pans, Heart Cake Pans, Square cheesecake pan with removable bottom, Oval Cake Pan Set, 10 x 2 Aluminum baking ring, Round Cake Pan Sets, Wedding Cake Pan Set.

4. Magic Line Round Cake Pans are made to suit all of your baking needs whether you are a professional or a novice at cake decorating. Set includes one 6 inch, 8 inch, 10 inch, 12 inch, and 14 inch pan.

5. Set of 2 round cake pans from 2 x 2 inch, to 20 x 2. Prices range from $4.84 to $34.10. 3 inch deep cake pans and pan sets at lower prices.

6. Round, fluted cake pans.

7. Non-stick angelfood cake pan.

8. 3 tier Cake and Dessert Stand – $29.29.

9. French Chef Rolling Pin – $6.99.

These and many more cake decorating supplies are available at ultimatebaker.com. This site has all of the newest gadgets and tools that will help with cake decorating. This site is an excellent store for all of your cake decorating needs, whether you are a home baker or a professional cake decorator, there are so many tools at this website, you will find it hard to choose. An excellent site for those who own a cake decorating business, you will benefit from shopping here because of their reasonable prices and their large inventory.

Cake decorating is becoming a large industry. Every celebration includes a cake to share with the participants. A cake decorating business can be a very profitable and fun.

There are hundreds of different types of cheese in the world. Of those, only a few can be recognized by name. Gouda cheese is one of that small number. Cheeses are described by several different standards. Whether the cheese is hard or soft, how aged it is, its color, its country of origin, the kind of milk that it s made from and whether that milk has been pasteurized. Beyond that, cheese connoisseurs may add the color of the wax coating if it has one, whether it is aged by bacteria and whether or not it contains mold.

The Story

Gouda cheese comes from Holland. It is named for the Dutch city of Gouda in the province of Zuid-Holland. In spite of that, the Gouda cheese with the highest regard comes from Noord-Holland. Gouda cheese is now a generic cheese describing the type and flavor of the cheese rather than its place of origin. The term Gouda cheese is registered in the European Union. The type of cheese it describes is yellowish and made from pasteurized cow s milk.

The milk is cultured and heated to separate the curds from the watery whey. The curds are collected and pressed into the shaping molds for several hours. The cheese is then soaked in a salty brine for flavoring. The salt also serves to control the amount of bacteria which will develop as another level of flavoring. The Gouda cheese is allowed to dry for a few days and then coated with wax, usually red or yellow, to stop the drying process. The Gouda cheese is aged for an appropriate time before being sold.

Exported Gouda cheese is usually aged between one and six months which is considered a young cheese. At this age, Gouda cheese can be easily sliced for sandwiches. The flavor is pungent with an underlying bitterness. It is considered to be creamy. Gouda cheese made for the local market may be aged longer between a year and a year and a half.

At that age, the cheese has a deeper orange-yellow color and is sometimes coated in black. The older cheese has a stronger taste and a harder texture. It may be too brittle to cut easily by a cheese slicer. It can be cubed with a knife, however, and makes a good accompaniment to cocktails. Gouda cheese can be easily found in markets all over the world.

Those of us who are into cake decorating, think of the beautiful icing designs when we think of cake. Icing is the finishing touch on cakes, cookies, and cupcakes. There are several different types of icing used in cake decorating. The choice of icing while cake decorating, will have a great deal to do with how the decorated cake will look.

1. Buttercream Icing: Buttercream is the icing that is used the most in cake decorating. This is the same type of frosting that we can buy readymade in the grocery store. This icing is easy to use and easy to make. The ingredients are confectioners sugar, and butter or shortening. What you use to thin the frosting will differ with the icing texture you need to work with, to determine whether to use eggs or milk. Take care when thinning the frosting, remember, a little milk goes a long way. If you find the frosting is too thin, you can add a bit of confectioners sugar to thicken it.

To assure an even finish on your frosting, dip the icing spatula in cold water to make the surface smooth. This will give a smoother finish for writing. Buttercream is used to create flowers and other decorations made with a pastry bag. The icing needs to be the right consistency to make flower petals or writing. When you make roses out of icing, you can freeze them and add them to the cake later. This will make them easier to handle.

Buttercream can be stored in the refrigerator without getting hard. Make sure it is back to room temperature before you attempt to use it.

2. Foam Icing: This is a meringue and is used on lemon pie or Baked Alaska. This frosting is made of egg whites beaten into stiff peaks. It is possible to add flavoring and color to the meringue. You will not be able to use this icing for intricate cake decorating, and you won’t be able to use an icing bag with this icing. This icing is used when you want the cake to look fluffy, with little ornate decoration.

3. Fondant: This icing is very popular with those who decorate wedding cakes, and cakes for very special occasions. The ingredients are simply powdered sugar, water, cream of tartar, or glucose. Fondant is thick and doughy, with a silky, smooth, texture. Fondant will give the cake a flawless surface, and soft, rounded edges. Working with fondant is an art and will take practice to get it right. Fondant has a translucent quality, and will work best when placed on the cake over a thin layer of buttercream frosting.

4. Fudge Icing: Fudge icing is made from chocolate, peanut butter, almond, or mint. This icing is quite thick and contains both shortening and butter.

5. Glazes: This frosting is thin and watery, and will harden into a shell after it is placed on the cake. This frosting is mostly used on pastries. Glazes help to keep the pastry moist.

6. Flat Icing: This icing is similar to a glaze, but it is a bit thicker. Flat icing is a combination of confectioner’s sugar and water and is used to drizzle onto pastries.

7. Royal Icing: This is also a flat icing, and hardens after it is set. Royal icing is a wonderful choice to make flowers, sculptures, and garnishes for cake decorating.

You can use any combination of the basic seven icings listed, to create a personal masterpiece. You will need to practice before you become good at cake decorating. You will get the hang of it sooner than you think, and even the mistakes will taste great.