Cooking & Storing Cheese

Storing Cheese

Keep Cheese cool

A cool larder or the door of a refridgerator are ideal temperatures for storing cheese. Bring the cheese to room temperature for at least an hour if storing in a refridgerator to allow its true flavour to develop.

Exposure to the air cause cheese to dry out and crack. Keep cheese in plastic air tight containers or closely wrapped in foil. Greaseproof paper does not give an airtight seal.

Cooking With Cheese

Cheese is so easy to prepare - just grate it or slice it. There's almost no waste so cheese is really good value. But you can be adventurous and instead of using the same old cheese in recipes why not try using a different variety(as shown in regional varieties) It's so easy to add flavour to dishes, try adding some grated Sage Derby to a cheese sauce. Or filling an omelette with crumbled blue cheese for lots of flavour. Or simply use a more unusual cheese next time you make a cheese sandwich.
	Sage Derby

	Mild Blue Stilton

Hints & Tips for cooking cheese

Always grate cheese finely for sauces or toasting. This ensures it melts quickly and minimizes it's chances of going tough or stringy.

Always toast cheese on a lower rather than the highest rung of the grill. This allows it to melt and go golden brown without toughening.

Try sprinkling cheese with a little paprika for speedy browning when grilling.

Always cook a white sauce for 3-4 minutes then remove from the heat before adding finely grated cheese. The heat from the sauce will be sufficient to melt the cheese. Do not boil it after adding the cheese.

Try mixing equal quantities of grated cheese and fresh breadcrumbs for good browning and crisp textured toppings.

Remember cheese contains salt, so season cheese dishes carefully.


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	The Cheeses Of England and Wales

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The Cheeses Of England and Wales