Cook With Wisconsin Cheese

·
Most natural cheeses taste best when served at
room temperature. Let sit, covered, out
of refrigeration, for 30 minutes to an hour before serving.
·
Take out only what you think you will consume at
one sitting and leave the remainder in the refrigerator. Repeated temperature
changes hasten product deterioration.
·
In cooking, use low heat and avoid long
cooking. High heat and long cooking
times make many natural cheeses tough and stringy.
·
To promote even melting, slice, shred, grate,
cube, or dice cheese before adding as an ingredient.
·
Broil foods topped for cheese four to six inches
from heat source.
·
To microwave cheese, use 30 percent (medium-low)
to 70 percent (medium-high) power.
Source: Wisconsin Milk Marketing Board
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