Cheese is an excellent source of calcium, protein and may B-vitamins and it has been enjoyed people around the ages. It is a most popularly eaten as snack and used in different types of cooking. There are many types of cheese available in the supermarket and with a little knowledge in mind before you go shopping.
Cooking with reduced fat cheese for nutritional value
Mozzarella and ricotta are naturally lower in fat as they are made from skim or partial skim milk. Skim milk as we all know is good for building bones especially for the elderly. Lower fat content means a milder flavor, softer texture and contain less milk fat.
How to cook with reduced fat cheese
Tip 1
Avoid melting cheese under a toaster grill.
They tend to toughen under direct heat
Tip 2
Cook over low heat, stirring slowly and in one direction to make sure the cheese melt properly
Tip 3
Add flour or cornstarch to shredded cheese to help it blend more smoothly into sauces.
Types of cheese used for cooking
Soft cheese
Soft cheese has high moisture content. Fat content ranges between 20 ~ 30% of the weight. They tend to be bland in flavor and are rarely used in cooking as they lose flavor when heated.
Brie – serve brie with a variety of fruit and place thin slices on a sandwich. They are used for baking.
Cream cheese – this cheese makes delightful spread on bagels and toast. Used for cheese cake.
Semi-hard /semi-firm cheese
These uncooked pressed cheeses are ripened for a relatively long period. Semi-firm cheeses are dense and usually yellow in color. They are ideal for melting and best used on toast and quick snack.
Cheddar – commonly seen on the shelves and used in between sandwiches and eaten on its own, the taste is mild and tender.
Gouda – a versatile cheese well appreciated as a breakfast cheese in Europe. It tastes especially good when served with fruit salad.
Hard / firm cheese – with lower moisture content they are generally packed into molds under pressure and aged for longer time.
Parmesan – made with skimmed or partially skimmed milk. This cheese has a rich and sharp flavor, primarily used for grating, spaghetti and pizza toppings.
My favorite cheese is soft cheese, cream cheese, cheddar and of course Mozzarella and ricotta.
Cooking with reduced fat cheese for nutritional value
Mozzarella and ricotta are naturally lower in fat as they are made from skim or partial skim milk. Skim milk as we all know is good for building bones especially for the elderly. Lower fat content means a milder flavor, softer texture and contain less milk fat.
How to cook with reduced fat cheese
Tip 1
Avoid melting cheese under a toaster grill.
They tend to toughen under direct heat
Tip 2
Cook over low heat, stirring slowly and in one direction to make sure the cheese melt properly
Tip 3
Add flour or cornstarch to shredded cheese to help it blend more smoothly into sauces.
Types of cheese used for cooking
Soft cheese
Soft cheese has high moisture content. Fat content ranges between 20 ~ 30% of the weight. They tend to be bland in flavor and are rarely used in cooking as they lose flavor when heated.
Brie – serve brie with a variety of fruit and place thin slices on a sandwich. They are used for baking.
Cream cheese – this cheese makes delightful spread on bagels and toast. Used for cheese cake.
Semi-hard /semi-firm cheese
These uncooked pressed cheeses are ripened for a relatively long period. Semi-firm cheeses are dense and usually yellow in color. They are ideal for melting and best used on toast and quick snack.
Cheddar – commonly seen on the shelves and used in between sandwiches and eaten on its own, the taste is mild and tender.
Gouda – a versatile cheese well appreciated as a breakfast cheese in Europe. It tastes especially good when served with fruit salad.
Hard / firm cheese – with lower moisture content they are generally packed into molds under pressure and aged for longer time.
Parmesan – made with skimmed or partially skimmed milk. This cheese has a rich and sharp flavor, primarily used for grating, spaghetti and pizza toppings.
My favorite cheese is soft cheese, cream cheese, cheddar and of course Mozzarella and ricotta.
.JPG)
