1. Cooking With Wisconsin Cheese The Dairy Council of Wisconsin offers nutritional information and recipes.Category Home Cooking Cheese Cheddar......Cooking with Wisconsin Cheese A few hints make cooking with Wisconsincheese an easy and tasty success • Use low heat, just enough http://www.dcwnet.org/content.cfm?CategoryID=2

2. Heluva Good Cheese cheese cooking Tips. Chill cheese for easy grating and shredding. Measurecheese for cooking by weight for best result in recipes. http://heluvagood.com/cooking_storage.htm

Cheese Cooking Tips Chill cheese for easy grating and shredding . It'll make the job much easier. Chill hard cheeses in the freezer for 30 minutes and soft cheeses for 15 to 20 minutes, or until firm to the touch. If you want to crumble hard cheese, freeze it longer. (Cheese will keep in the freezer, tightly wrapped, for two to three months.) Measure cheese for cooking by weight for best result in recipes . General rule is 4 ounces of cheese equals one cup shredded or grated. When your recipe calls for two cups of grated cheese, our 8-ounce stick cheeses will be just the right amount. Similar types of cheese can be used interchangeably in recipes to give you the flavor you enjoy the most . For instance, when a recipe calls for cheddar, use mild or sharp cheddar for a mild flavor. For a bolder cheddar flavor, use extra sharp, which is aged longer giving it a drier, stronger taste. And don't overlook Washed Curd. It melts creamy smooth and tastes similar to sharp cheddar. To cook or reheat dishes with cheese in the microwave, use the lower power settings and stir and rotate frequently . Cheese is best when heated slowly at low temperatures. To soften cheese in the microwave, remove wrapper, place on microwave safe plate, and heat on low to medium power. An 8-ounce piece of hard cheese will take about 30 seconds to come to room temperature.

3. Heluva Good Cheese Restaurant features live entertainment plus dinner and dancing. Investigate its cookbooks filled with vegetarian recipes. http://www.heluvagood.com/cooking_storage.htm

Cheese Cooking Tips Chill cheese for easy grating and shredding . It'll make the job much easier. Chill hard cheeses in the freezer for 30 minutes and soft cheeses for 15 to 20 minutes, or until firm to the touch. If you want to crumble hard cheese, freeze it longer. (Cheese will keep in the freezer, tightly wrapped, for two to three months.) Measure cheese for cooking by weight for best result in recipes . General rule is 4 ounces of cheese equals one cup shredded or grated. When your recipe calls for two cups of grated cheese, our 8-ounce stick cheeses will be just the right amount. Similar types of cheese can be used interchangeably in recipes to give you the flavor you enjoy the most . For instance, when a recipe calls for cheddar, use mild or sharp cheddar for a mild flavor. For a bolder cheddar flavor, use extra sharp, which is aged longer giving it a drier, stronger taste. And don't overlook Washed Curd. It melts creamy smooth and tastes similar to sharp cheddar. To cook or reheat dishes with cheese in the microwave, use the lower power settings and stir and rotate frequently . Cheese is best when heated slowly at low temperatures. To soften cheese in the microwave, remove wrapper, place on microwave safe plate, and heat on low to medium power. An 8-ounce piece of hard cheese will take about 30 seconds to come to room temperature.

4. CHEESE: Cooking cheese cooking. Related Terms. http://cheese.bigtome.com/big/page/Cooking

CHEESE: Cooking Related Terms Cooking Cooking recipe Cooking show Cooking school ... Southern cooking Featured Web Pages Canned Food - The Easy Way to Eat Right - http://www.mealtime.org Looking for a new cooking recipe? The Canned Food Alliance recipe database contains hundreds of recipes complete with preparation time, cook time and nutritional information. Learn Cooking and Catering at Home - http://www.pcdi-homestudy.com Earn your nationally accredited diploma in gourmet cooking and catering. Learn at your own pace, in your spare time. Convenient, affordable distance education from PCDI. Enroll online. Watkins Online Catalog - http://www.watkinsonline.com Watkins spices, extract flavoring and seasonings. Order online or request a free catalog. Free shipping and monthly specials. Learn more about becoming an Associate. Affiliate. Shop Here for All Your Cooking Needs - http://www.cookscorner.com Shop an extensive online kitchen store: www.cookscorner.com for all your cooking needs. Gourmet Cooking Tools - http://www.sharpknives.com Shop with us for some of the finest in cooking tools and cutlery that cooks. Gourmet's Toolbox and GadgetVille. Gift wrapping is always complimentary.

5. Agathangelou.com Home About Us Products Solutions Machinery Industries Served Contact Us cheese cooking SYSTEM. When the process requires http://www.agathangelou.com/cheesecooking.html

Home About Us Products Solutions ... Contact Us CHEESE COOKING SYSTEM Cooking Vats Overhead SS AISI 304 Electrical monorail Cooking Baskets Cooking Trolleys Butterfly valves Electrical Panel in AISI 304 case and Temperature monitoring Steam/air Control Unit Products Solutions Milk reception Cheese plants ... Industries Served

6. Gold Peg Twin Agitator Cheese Cooking System Cooks Processed Or Analog Cheese The Gold Peg Twin Agitator cheese cooking system cooks processed oranalog cheese. Twin horizontal cheese formations. http://www.doctorcheese.co.uk/blentech.htm

Request Information The Blentech CheezTherm cooking system The Blentech Cheese Cooker is the modern way to batch cook processed or analogue cheese. This system utilises twin horizontal agitation technology that has been proven to produce exceptional finished products over a variety of processed and analogue cheese formulations. CheezTherm Cooking System ....click to add to your info request list Production CheezTherm cheese cookers are manufactured in sizes from 10Kg to 450Kg or larger on request. The cookers can be equipped with variable speed agitation drive systems and a PLC system to control the cheese temperature throughout the cook cycle. A variety of other useful options are available to automate cheese processing

7. Welcome To Amul - The Taste Of India Tips on cheese cooking Cheese requires gentle handling. Strong heatisn't good for cheese in baking, grilling or pot cooking. http://www.amul.com/recipes/cheese2.html

Ghee Cheese Paneer Mithai Mate ... Glossary of Ingredients Tips on Cheese Cooking Cheese requires gentle handling. It is a delicate flavoursome substance that must not be overcooked. The flavour of cheese is exclusive. It is as easy to enhance as it is to destroy. Always use the full quantity of cheese mentioned in a recipe. Cheese, especially in Indian recipes requires a light masala base. When putting cheese in curries, lessen the ginger and garlic, strong flavours that interfere with the cheese taste. Strong heat isn't good for cheese - in baking, grilling or pot cooking. In frying, since the cheese is normally covered or coated it can withstand a high fire without spoiling. When a recipe calls for sliced cheese, thin slices are advised because they melt more easily. Sliced cheese is considered cooked as soon as melts. In its grated form cheese can melt, bubble and brown without toughening. Broadly speaking you are safe in mixing cheese with most firm vegetables. Of the soft ones aubergines suit best. Cheese adds flavour to lentils and pulses. `Eggs and cheese are the traditional twosome. The Indian equivalent of adding cheese to pastry is to add it to parathas - in the stuffing or in the dough. When baking always preheat over to temperature specified. Oven Chart Heat Gas Mark Centigrade Fahrenheit Approximate Measures Cool 1 tea cup = 225 ml 2 cups = 1 pint = 450 ml 1 oz. = 28 gm

8. Cheese Recipes And Cooking The sites above have been reviewed and are some of the best recipesites on the net for cheese cooking. Please contact the sites http://www.1try.com/recipes_c/Cheese.html

recipes home free clip art web search: cook books discount cookbooks Recipes and Cooking Welcome to 1try.com's cooking recipes and food ingredients. Click on a link below to find Cheese sites with cook books, recipes, and more. If there are recipes or cooking tips for food you want included, please email us. You can also purchase Cheese Cookbooks by visiting amazon.com. If you have cooking tips or a recipe site you want to see added to 1try.com please let us know. Thanks for visiting! Cheese Cheese - Find the Net's Top Recipe Sites Anywhere But In The Kitchen - Over a thousand recipes in categories. Recipes can be emailed, requested, or shared. Helen's Book of British Cooking - Recipes listed alphabetically or by category. Includes a guide to British food, conversion chart, and glossary. The Recipe Links Page - An organized guide to cooking and recipe links on the Internet. CooksRecipes's Soup and Stew Recipes Index - Collection of soup and stew recipes. Subdivided in Bisques and Cream Soups, Broths, Stocks and Soup Mixes, Chilled Soups, Chowders, Gumbos and Stews, and Hot and Hearty Soups. HappyCookers: Sandwiches - Recipes for breads, spreads, and sandwiches such as a roasted red pepper dip and Maid-Rite copycat.

9. Cheddar Cheese Recipes And Cooking The sites above have been reviewed and are some of the best recipesites on the net for Cheddar cheese cooking. Please contact the http://www.1try.com/recipes_c/Cheddar_Cheese.html

recipes home free clip art web search: cook books discount cookbooks Recipes and Cooking Welcome to 1try.com's cooking recipes and food ingredients. Click on a link below to find Cheddar Cheese sites with cook books, recipes, and more. If there are recipes or cooking tips for food you want included, please email us. You can also purchase Cheddar Cheese Cookbooks by visiting amazon.com. If you have cooking tips or a recipe site you want to see added to 1try.com please let us know. Thanks for visiting! Cheddar Cheese Cheddar Cheese - Find the Net's Top Recipe Sites Anywhere But In The Kitchen - Over a thousand recipes in categories. Recipes can be emailed, requested, or shared. Helen's Book of British Cooking - Recipes listed alphabetically or by category. Includes a guide to British food, conversion chart, and glossary. The Recipe Links Page - An organized guide to cooking and recipe links on the Internet. CooksRecipes's Soup and Stew Recipes Index - Collection of soup and stew recipes. Subdivided in Bisques and Cream Soups, Broths, Stocks and Soup Mixes, Chilled Soups, Chowders, Gumbos and Stews, and Hot and Hearty Soups. HappyCookers: Sandwiches - Recipes for breads, spreads, and sandwiches such as a roasted red pepper dip and Maid-Rite copycat.

10. Appetizer Recipes, Easy Appetizer Recipes - Yogurt Cheese - Stonyfield Farm Cooking With Yogurt Cheese How to make Yogurt Cheese Simply placethe filter on the rim of a quart size yogurt container or bowl. http://www.stonyfield.com/Recipes/CookingWithYogurtCheese.cfm

Cooking With Yogurt Cheese How to make Yogurt Cheese Simply place the filter on the rim of a quart size yogurt container or bowl. Pour the yogurt into the filter. Allow 1 cup of yogurt for every 1/3 cup of yogurt cheese. Place in the refrigerator and allow to drain. Drain for 3 to 12 hours depending on the desired consistency. The longer it drains, the firmer the yogurt cheese will be. Draining overnight will give you a soft cream cheese-like consistency. Yogurt cheese should be stored in the refrigerator and will keep for about a week. Plain yogurt is called for by most recipes but flavored yogurts can be used as long as it contains no fruit or gelatin. Stonyfield Farm yogurts contain no gelatin. Never put yogurt cheese in the food processor and avoid vigorous mixing. For dips and spreads combine ingredients with a spoon or fork. The following recipes are from "EAT WELL the Yogurt Cheese Way" (Ceres Press) by Nikki & David Goldbeck (c)Nikki & David Goldbeck.

11. Recipes, Cooking & Culinary Directory: Cheese Cooking/Cheese Chef2Chef international culinary directory to recipes andcooking. Z2 Home Cooking Cheese. Categories Cheddar (5). Swiss (4). http://chef2chef.com/dir/Cooking/Cheese/

Chef2Chef RECIPE CLUB and Newsletters E-Mail this Page Advertising Add URL ... Contact Us Looking for something in particular? the entire directory only this category More search options document.write(t1); document.write(t2); DIRECTORY INDEX ADD A LINK MODIFY A LINK MyLINKS ... Cooking : Cheese Categories: Cheddar Swiss Sponsored Links: Links: Pages: 1 A Page Devoted to the Great Cheese-Dip Cheese dip and fondue recipes as well as a few miscellaneous recipes, all very cheesy. http://www.personal.psu.edu/users/d/a/daf129/CheeseDip/ Report Problem Save It Alpine Lace Recipes Low fat and reduced fat recipes featuring Alpine Lace cheeses. http://www.alpinelace.com/recipes/ Report Problem Save It Andrulis Farmers Cheese Small selection of cheese recipes. http://www.andrulischeese.com/recipes.html Report Problem Save It Art of Cheese Recipes Recipes featuring cheese for appetizers through desserts. Also offers advice on choosing wine to compliment cheese. http://artofcheese.com/recp/recipe.htm#appetizer Report Problem Save It Basic Cheese Spread Simple recipe using ricotta and cream cheese. Can be made into a savory spread by adding finely chopped green bell pepper, minced cucumber, minced green onion, parsley, paprika, grated lemon peel, and salt and pepper to taste. http://www.practicalkitchen.com/cgi-bin/sefer.cgi?display:970118204-28060.txt

12. Cooking.com - Ingredients Glossary: Parmesan Cheese Or, use a rotary cheese grater.For other cheese varieties, see American, añejo,asadero, bel paese, blue, brousse de brebis 19982002 Cooking.com Terms of http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Parmesan cheese

13. Cooking.com - Ingredients Glossary: Cream Cheese an airtight commercial wrapper in hot water until the desired consistency is reached,23 minutes.For other cheese varieties, see 1998-2002 Cooking.com Terms http://www.cooking.com/advice/adgloss.asp?GlossType=ingr&Item=Cream cheese

14. Whole Foods Market : Recipes : Cooking With Cheese Cooking With Cheese. Grate or crumble cheese instead of slicing—slicedcheese tends to form a dense, rubbery layer, while grated http://www.wholefoods.com/recipes/tips_cheese.html

Home Recipes Cooking Tips : Cheese Printer Friendly Version Cooking With Cheese Cook cheese as briefly and gently as possible, or else incorporate it into a stable base such as a sauce. Combining cheese with other ingredients tends to mellow the flavor, so use flavorful cheeses in cooking, even if they're a little stronger than what you would munch on. The more aged the cheese the grainier the melting texture; the younger, the creamier. Cheese is easier to grate, crumble and slice when refrigerated; if you want to mash or spread it, bring it to room temperature. Cooking with cheese is a great way to enjoy some of your favorite cheese without getting a lot of fat and calories; remember that fat in cheese is measured in dry matter, so as a general rule a high-moisture cheese such as Brie is not as high in fat as the percentage indicated; while drier cheeses, such as aged cheddar, are higher, but their more intense flavor means you can use less. lb. of cheese makes about 2 cups grated. Home Recipes Cooking Tips : Cheese

15. Cook's Thesaurus: Semi-Firm Cheeses Synonyms, equivalents, and substitutions for a variety of semifirm cheeses.Category Recreation Food Cheese...... Substitutes Gouda (higher milkfat content) OR fontina OR Leyden cheese cooking notesEdam cheese can be frozen if it's first cut into small (1/2 pound) chunks http://www.foodsubs.com/Chesfirm.html

home dairy Semi-Firm Cheeses Abondance Pronunciation: ah-bone-DAHNS Substitutes: Fontina OR Appenzell Appenzell = Appenzeller Pronunciation: AP-en-zel Substitutes: Asiago = fresh Asiago Pronunciation: ah-zee-AH-go Notes: Don't confuse this with aged Asiago, which is a firm grating cheese. Substitutes: Provolone OR other semi-firm cheese Beaufort Pronunciation: BOH-furt Substitutes: caciotta del borschi Notes: This is a sheep's milk cheese. Caerphilly Pronunciation: kar-FILL-ee Substitutes: Cheddar Cantal Pronunciation: kahn-TAHL Substitutes: Cheddar (includes Longhorn Cheddar Substitutes: Colby OR Tillamook OR Cheshire OR American cheese OR "Tofu Rella" Amber (a soy-based cheese substitute; use in melted cheese dishes) Cooking notes: If spots of mold appear, just scrape them off. Cheddar cheese can be frozen if it's first cut into small (1/2 pound) chunks, and wrapped in an airtight package. Thaw in the refrigerator, and use it up soon after it's thawed. Cheshire Pronunciation: CHESH-er Substitutes: Cheddar OR vegetarian cheddar cheese Colby Substitutes: Cheddar (sharper flavor) OR Tillamook OR American Cooking notes: Some Colby cheeses can be frozen successfully, others become crumbly. For best results, first cut the cheese into small (1/2 pound) chunks, and wrap each chunk in an airtight package. Thaw in the refrigerator, and use the cheese soon after it's thawed.

16. Cook's Thesaurus: Blue Cheese a new, milder variety called sweet Gorgonzola Substitutes Roquefort (has a lessfatty texture) OR Stilton (much firmer) OR Saga Blue cheese cooking notes Use http://www.foodsubs.com/Cheblue.html

home dairy Blue Cheeses blue cheese = blue-veined cheese Notes: This category of cheeses is marbled with a bluish-green mold. Substitutes: feta cheese (works well crumbled over salads) Varieties: Bavarian blue Substitutes: Blue Castello Notes: Use within a few days after purchasing. For best flavor, serve at room temperature. Bleu d'Auvergne Pronunciation: BLUH-doh-VAIRN Substitutes: Roquefort OR Maytag Blue Bleu de Bresse Pronunciation: BLUH-duh-BRESS Substitutes: Gorgonzola OR Roquefort (not as mild) Blue Castello Substitutes: Bavarian blue cheese Notes: Use within a few days after purchasing. For best flavor, serve at room temperature. Cambozola Notes: This is a mild, creamy blue cheese. Substitutes: Saga blue (considered much better) OR sweet Gorgonzola Danablu See Danish blue Danish blue = Danablu Notes: Danish blue is rich and creamy, but it's considered inferior to Roquefort, Gorgonzola, or Stilton. Substitutes: Another blue cheese Fourme d'Ambert Pronunciation: FOORM-dom-BARE Substitutes: Stilton OR other blue cheese Gorgonzola Pronunciation: gore-gun-ZOH-luh Includes: the typical aged Gorgonzola and a new, milder variety called sweet Gorgonzola

17. Cooking With Yogurt Cheese Cooking with Yogurt Cheese A DELICIOUS WAY TO ADD CALCIUM REDUCEFAT. by Joanna White. Why Eat Yogurt Cheese? Yogurt cheese has http://www.grandtimes.com/yogurt.html

Cooking with Yogurt Cheese by Joanna White Why Eat Yogurt Cheese? Yogurt cheese has a greater portion of the nutrients in yogurt, because the whey has been removed, resulting in a higher concentration of calcium per volume than other dairy products. It is low in calories, sodium, cholesterol, and lactose and has a wonderful smooth texture with a flavor somewhere between cream cheese and sour cream. How to Make Yogurt Cheese 1. Use natural regular, low-fat or nonfat yogurt THAT DOES NOT CONTAIN GELATIN. Gelatin becomes incorporated in the whey and prevents the whey from draining off. Plain or flavored yogurts can be used, but read the label carefully for gelatin. Avoid the extra-creamy yogurt‹it has a tendency not to separate very well. (Occasionally some brands that do not contain gelatin will not separate, and this is due to the processing temperature. It may be just that particular batch, but as a rule I would try to avoid that specific brand in the future.) 2. Place yogurt in a draining device over a bowl, cover with plastic wrap or a lid and refrigerate for at least 8 hours or overnight. A large quantity of whey is released in the first 2 hours of draining, but at least 8 hours (or ideally 18 to 24 hours) is necessary if you want to reach the same consistency of cream cheese or sour cream for substitution purposes. 3. After the yogurt has drained, discard whey, cover and refrigerate yogurt cheese until ready to use. Sometimes a little whey will accumulate at the top of the stored yogurt cheese; pour off the excess whey before measuring. Yogurt cheese will usually last up to 2 weeks in a tightly covered container.

18. RecipeSource: Cheese Soup Simple recipe that freezes well; makes four servings, at RecipeSource.Category Home cooking Soups and Stews cheese...... Exported from MasterCook * cheese Soup Recipe By Once A Month cooking ServingSize 4 Preparation Time 000 Categories Soups Stews Amount Measure http://www.recipesource.com/soups/soups/14/rec1495.html

Jump to Page Content Welcome to RecipeSource! RecipeSource is the new home of SOAR: The Searchable Online Archive of Recipes and your source for recipes on the Internet. Home Soups, Stews, and Stuff Soup Recipes Cheese Soup Search for Recipes: Search entire site Search just this area Advanced Search Browse by region: Europe Non-regional Browse by type: Main Dishes Baked Goods On the Side Holiday Foods Other info: About Us Contact Us Site Map Site News ... Plain Text Version of This Recipe For Printing or Saving

19. Potato Cheese Soup Full recipe using chicken stock; serves six, at Lisa's cooking Cache. http://www.cookingcache.com/potatocheesesoup2.shtml

POTATO CHEESE SOUP "A hearty soup with year-round potential. Serve it for lunch or as a light supper, garnished with pumpernickel croutons." 4 tablespoons sweet butter 2 cups finely chopped yellow onions 2 cups peeled and chopped carrots 6 parsley sprigs 5 cups chicken stock 2 large potatoes, about 1-1/2 pounds, peeled and cubed (about 3 to 4 cups) 1 cup chopped fresh dill salt and freshly ground black pepper, to taste 2 to 3 cups grated good-qualify Cheddar cheese 1. Melt the butter in a soup pot. Add onions and carrots and cook over low heart, covered, until vegetables are tender and lightly colored, about 25 minutes. 2. Add parsley, stock and potatoes, and bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, about 30 minutes. 3. Add dill, remove soup from the heat, and let it stand, covered, for 5 minutes. 4. Pour soup through a strainer and transfer the solids to the bowl of a food processor fitted with a steel blade, or use a food mill fitted with a medium blade. Add 1 cup of the cooking stock and process until smooth. 5. Return puréed soup to the pot and add additional cooking liquid, about 3 to 4 cups, until the soup reaches the desired consistency.

20. Cheese From Sargento ® Cooking With Cheese, Recipes, And More cheese, recipes, products and cooking with cheese at Sargento http://redirect-west.inktomi.com/click?u=http://www.sargento.com/&y=027F2071552C

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