Episode 43: The Importance Of Cheese
Learn about cheese as an ingredient, how to cook with it successfully and add it to recipes when you want to go rogue. Cheese is important both as the popular appetizer or snack, and as a way to enhance flavor and create texture in home-cooking. We talk about its importance in food production, and learn how it can affect digestion. Learn how to create a classic cheese board that reflects your style. And discover the recipes we talk about.
We’ll be talking about…
- What cheese is and the best way to use it whether you’re cooking with it or simply eating it.
- Meet Dave and Rynn Caputo of Caputo Brothers Creamery and learn about their cheese making, the importance of cheese to the dairy market. USE CODE MOUTHFUL10 AT CHECKOUT and receive a one-time 10% discount on your cheese purchase.
- The wide variety of milks available for cheese, including options for vegan, such as the sunflower meta-feta recipe from Naturally Nourished.
- Cheese as a bacterial process.
- How cheese is grouped and classified by moisture content: fresh soft; fresh firm; soft; semi-soft; semi-hard; hard; semi-firm; firm.
- How to properly store cheese. Cheese must breathe but not dry out; waxed paper is best. Keep cheeses in the conditions that will allow it to continue to age.
- The importance of fermentation in cheese; the difference between food allergies and lactose intolerance. Cultured Cheese may be tolerated by those with lactose intolerance. Rynn Caputo explains the difference between acidified milk mozzarella vs. cultured mozzarella in the Italian style and the importance of fermentation.
- How to put together a cheese board that is a reflection of yourself. Remove cheese 1 ½ to 2 hours before serving them. 1-2 ounces per person; never more than 5 cheeses. Add accoutrements: use ingredients from the same region or country where your cheese comes from. Add nuts, honey or vegetable compotes and fruit marmalades.
- The recipes our Recipe Testers have been cooking from in Season 2 Repertoire – Twice Baked Souffles; Kitchen Shortcut Bible – One-Pot Orzo with Artichoke and Tomatoes; The Perfect Bite – Cheese Pansotti and Grilled Peaches with Cabrales Crostini; How to Grill Everything – Stuffed Flank Steak; Burger to Believe In – Patty Melt; Cravings: Hungry For More – Everything Bagel Breakfast Bake; Homemade Kitchen – Asparagus Carbonara; SkinnyTaste One & Done - Pork Chop Pizziaola; Giada’s Italy – Italian Sheet Pan Chicken with Bread Salad and Barolo Braised Short Ribs and Roasted Squash Agrodolce; Eating from the Ground Up Beet and Cucumber Quinoa and Polenta with all the Greens; Potluck Milk Braised Pork with Ricotta and Lemon; Red Truck Bakery Cookbook – Ham Scones; Tasting Paris – Baked Camembert; Catalan Food – Grilled Manchego and Sausage Sandwich.
- Rynn Caputo discusses true Italian–style Ricotta and easy recipes for true ricotta from Caputo Brothers Creamery. USE CODE MOUTHFUL10 AT CHECKOUT TO RECEIVE A ONE-TIME 10% DISCOUNT ON YOUR CHEESE PURCHASE.
- Tips for cooking with cheese. Use different knives to avoid cross contamination. Consider the cheese strength when combining into a recipe. Heat changes the flavor of cheese, some become more intense (i.e., blues) some become less (i.e., goat). Cook cheese on as low a heat as possible. Shred cheese when it’s cold; make sure your cheese is at room temperature before cooking. Toss shredded cheese with a starch to prevent clumping during a long cooking time; high temperatures makes cheese tough.
- Leftover cheese can be used to create Fromage Fort: To make it just trim off your pieces of leftover cheese. Place 8 oz of cheese in a work bowl of a food processor, along with one or two cloves of garlic and 1 to 2 tablespoons of dry white wine, cognac, and about 1 tablespoon of cream or butter. Add fresh ground black pepper, fresh herbs if desired. Process until smooth (adding more cream to thin if needed) and transfer to a small crack and cover the crack with plastic. You can serve the cheese immediately or agent in the crock in the refrigerator serve on bread or as a condiment. This should last several weeks to several months.
- You’ll find these recipes and more at nowthatsamouthful.com on our Recipes page. And go to our Podcasts Page for links to our podcasts.
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