I Heart Cheese--A Cookbook by Mihaela Metaxa-Albu

Author:Mihaela Metaxa-Albu [Metaxa-Albu, Mihaela]
Language: eng
Format: epub
Publisher: Page Street Publishing
Published: 2020-10-12T00:00:00+00:00

♥

GOUDA, GRUYÈRE, CHEDDAR, HALLOUMI & PROVOLONE

Sharp Yet Not Too Tangy Meals with Semi-Firm Cheeses

Firm and semi-firm cheeses, such as Gouda, Gruyère, Cheddar, halloumi and provolone, have the perfect balance between savory and tangy. Even though they contain less moisture than softer varieties, they still have a relatively mild flavor, with plenty of rich, buttery notes. These cheeses are great for slicing and grating, as well as for serving in large chunks like in my Mediterranean Cobb Salad with Fried Halloumi.

Usually aged for a relatively short amount of time, firm and semi-firm cheeses develop a sharp flavor but they don’t have the intense tang of harder cheeses, such as pecorino. These cheeses are extremely versatile. They have the melting properties of younger cheeses and the complex, nutty flavors of aged cheese.

Firm and semi-firm cheeses are perhaps the most widely available cheeses on the market because they range from very young and mild to aged and intense in flavor. For example, Cheddar can be found in many different varieties. The mild version is softer and more buttery than other varieties and melts wonderfully, making it great for cheese sauces or for melting on top of casseroles. Sharp Cheddar is aged longer and has a smooth, slightly crumbly texture with an intense tangy flavor. A sharp variety can be substituted in a recipe calling for a mild Cheddar but it will be less melty and have a stronger flavor. Other premium Cheddars are aged longer than sharp Cheddar and have an intense flavor, along with some nuttiness. These are great for cheese boards and they pair wonderfully with meats and wine.

Other cheeses that can vary in flavor and texture are Gouda and Gruyère. Gouda, from Holland, has many different varieties and is categorized by age. Young Gouda is soft, mild and slightly sweet, making it great for sandwiches. Aged Gouda develops a stronger, richer flavor with notes of butter and toasted nuts. With a more pronounced flavor, these are great in my Smoky Mac & Cheese and on The Classic Cheese Platter. Gruyère, originally from Switzerland, also has many varieties. Its base characteristics are sweetness, nuttiness and a slight saltiness, plus it’s one of the most popular melting cheeses. Gruyère tends to be milder than other cheeses, making it extremely versatile. Try using it in fondue or in a delicious croque monsieur.

In this chapter, you’ll learn how to give familiar foods a sophisticated upgrade with these complex firm and semi-firm cheeses. While we all love the classics, devoted cheese lovers know it’s important to change things up with more flavorful cheeses whenever possible. So, get yourself a nice, cold pilsner while you explore some beautiful recipes using firm and semi-firm cheeses.

Download

Copyright Disclaimer:
This site does not store any files on its server. We only index and link to content provided by other sites. Please contact the content providers to delete copyright contents if any and email us, we'll remove relevant links or contents immediately.