Use It Up...Hard Cheese - Mozzarella, Cheddar, Swiss-type Cheeses

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.


Swiss-type Cheeses

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