Most American cooks have these cheeses on hand at some
time. Many of them can be substituted in
recipes calling for any of these; you may create a new family favorite.
These are
cheeses I often freeze; if cooked, they are fine to use, and they don’t get
moldy. If I freeze them, I cube or shred
them first, or separate slices with doubled waxed paper, so I can get out small
amounts as needed. Let them thaw in the
refrigerator overnight, and you’re ready to go.
Here are
some of the most common ways to use them…some of them are classics, like Soufflé, Pizza, Pimento Cheese Spread, Pizzas, Macaroni and cheese, Cheese in
breads and biscuits, etc.
Mozzarella
Cheddar
Swiss-type Cheeses
No comments:
Post a Comment
Hi...we'd love to hear from you.
Comments are moderated before appearing...Thanks.