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© Wisconsin Milk Marketing Board
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Cheese
tips
Wisconsin has long been
known as "Cheese Country" in America. In fact, Wisconsin
produces nearly 40% of the nation's supply of
cheese and leads in the production of Cheddar,Colby, Brick, Muenster,
Limburger and Italian cheeses.
For variety, quality and taste, you'll find no real substitute
for Wisconsin cheese. The many varieties of Wisconsin cheese differ
in their characteristics and taste. But one thing they all have
in common - the famous milk from America's Dairyland!
That's why Wisconsin cheese is the taste worth looking
for!
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How
to serve with ease...
Wisconsin cheese is fantastically versatile.
It's one of the few foods that, cooked or uncooked, is welcome at any
meal or for any snack or appetizer. There is nothing complicated about
serving it either, but the following tips are helpful to keep in mind:
Natural
ripened cheese tastes best when served at room temperature. Let stand
outside of the refrigerator, covered, 30 minutes to an hour before serving.
Moving
a cheese back and forth from refrigerator to table robs it of moisture
and hastens spoilage.
If
you have a piece of cheese too large to eat all at once, cut off only
what you can eat and bring to room temperature. Leave the remainder
tightly wrapped in refrigerator.
When
offering an assortment of cheese, choose three to five with different
flavors and textures. It's a nice idea to label them.
Cubes,
stick and squares are easy-to-serve pieces of cheese. For convenience,
allow your family and friends to cut directly from a wedge or chunk.
Proper
storage, please...
Proper
storage of cheese will ensure that the original flavor, appearance and
quality is maintained. Generally, unopened cheese products stored in the
refrigerator will maintain a good quality even beyond the freshness date
stamped on many packages. However, once opened, the following guidelines
are suggested:
Natural
Cheese and Pasteurized Process Cheese will remain fresh approximately
4 to 8 weeks in the refrigerator. Wrap cheese tightly to prevent surface
drying.
Fresh
Cheeses such as Cottage, Cream, and Neufchatel are more perishable because
they have a higher water content than hard cheeses. Use these cheeses
within two weeks and keep them clean, cold, and uncovered.
Grated
Cheeses keep well stored in a cool, dry-place away from high humidity
and moisture. Refrigeration is not essential but may prolong the life
when tightly sealed.
Pasteurized
Process Cheese Products packaged in squeeze containers and aerosol cans
are made to remain room temperature and may not dispense properly when
cold.
Shredded
Cheeses are more susceptible to mold and moisture loss because they
have more exposed surfaces. Therefore, re-wrap what remains and plan
to use it within a few days.
Aromatic
Cheeses such as Limburger and Blue should be wrapped in plastic film
and stored in airtight containers.
If
cheese develops mold, simply cut off approximately 1/4 inch from each
affected side. The remaining cheese is fine but should be used within
the week.
Tips
on how to freeze...
Most natural cheeses can be successfully frozen
for 6 to 8 weeks. Best results can be achieved with the following facts
in mind:
Freeze
in pieces of one pound or less
Overwrap
cheese to be airtight and moisture proof
Freeze
quickly and store at O°F
Label
and date the package
Thaw
cheese in the refrigerator
Use
within a few days after thawing
Hard
natural cheeses freeze better than soft cheeses. Freezing changes the
texture of cheese, making semi- soft and hard cheeses more crumbly and
causing soft cheeses to separate slightly. Thawed cheese is best used
in cooked dishes. The flavor and nutritional value remain stable.
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