THE WORLD OF CHEESE

A BRIEF HISTORY OF CHEESE PART 1

2008-12-28T11:34:00.001-08:00

Cheese Background Cheese is a fermented food derived from the milk of various mammals. Since humans began to domesticate milk-producing animals around 10,000 B.C. , they have known about the propensity of milk to separate into curds and whey. As milk sours, it breaks down into curds, lumps of phosphoprotein, and whey, a watery, grey fluid that contains lactose, minerals, vitamins, and traces of fat. It is the curds that are used to make cheese, and practically every culture on Earth has developed its own methods, the only major exceptions being China and the ancient Americas. Related Results More Cheese, Please Cheese: Snack Time Is Good for Your Bottom Line Cheese Woes All Cheese Considered: Whey Cheeses All Cheese Considered: Hispanic Cheeses The first cheeses were "fresh," that is, not fermented. They consisted solely of salted white curds drained of whey, similar to today's cottage cheese. The next step was to develop ways of accelerating the natural separation process. This was achieved by adding rennet to the milk. Rennet is an enzyme from the stomachs of young ruminants—a ruminant is an animal that chews its food very thoroughly and possesses a complex digestive system with three or four stomach chambers; in the United States, cows are the best known creatures of this kind. Rennet remains the most popular way of "starting" cheese, though other starting agents such as lactic acid and various plant extracts are also used. By A.D. 100 cheese makers in various countries knew how to press, ripen, and cure fresh cheeses, thereby creating a product that could be stored for long periods. Each country or region developed different types of cheese that reflected local ingredients and conditions. The number of cheeses thus developed is staggering. France, famous for the quality and variety of its cheeses, is home to about 400 commercially available cheeses. The next significant step to affect the manufacture of cheese occurred in the 1860s, when Louis Pasteur introduced the process that bears his name. Pasteurization entails heating milk to partially sterilize it without altering its basic chemical structure. Because the process destroys dangerous micro-organisms, pasteurized milk is considered more healthful, and most cheese is made from pasteurized milk today. The first and simplest way of extending the length cheese would keep without spoiling was simply ageing it. Aged cheese was popular from the start because it kept well for domestic use. In the 1300s, the Dutch began to seal cheese intended for export in hard rinds to maintain its freshness, and, in the early 1800s, the Swiss became the first to process cheese. Frustrated by the speed with which their cheese went bad in the days before refrigeration, they developed a method of grinding old cheese, adding filler ingredients, and heating the mixture to produce a sterile, uniform, long-lasting product. Another advantage of processing cheese was that it permitted the makers to recycle edible, second-grade cheeses in a palatable form. Prior to the twentieth century, most people considered cheese a specialty food, produced in individual households and eaten rarely. However, with the advent of mass production, both the supply of and the demand for cheese have increased. In 1955, 13 percent of milk was made into cheese. By 1984, this percentage had grown to 31 percent, and it continues to increase. Interestingly, though processed cheese is now widely available, it represents only one-third of the cheese being made today. Despite the fact that most cheeses are produced in large factories, a majority are still made using natural methods. In fact, small, "farmhouse" cheese making has made a comeback in recent years. Many Americans now own their own small cheese-making businesses, and their products have become quite popular, particularly among connoisseurs. Raw Materials Cheese is made from milk, and that milk comes from animals as diverse as cows, sheep, goats, horses, camels, water buffalo, and reindeer. Most cheese makers expedite the curdling process with rennet, lactic acid, or plant extracts, such as the vegetable rennet produced from wild artichokes, fig leaves, safflower, or melon. In addition to milk and curdling agents, cheeses may contain various ingredients added to enhance flavor and color. The great cheeses of the world may acquire their flavor from the specific bacterial molds with which they have been inoculated, an example being the famous Penicillium roqueforti used to make France's Roquefort and England's Stilton. Cheeses may also be salted or dyed, usually with annatto, an orange coloring made from the pulp of a tropical tree, or carrot juice. They may be washed in brine or covered with ashes. Cheese makers who wish to avoid rennet may encourage the bacterial growth necessary to curdling by a number of odd methods. Some cheeses possess this bacteria because they are made from unpasteurized milk. Other cheeses, however, are reportedly made from milk in which dung or old leather have been dunked; still others acquire their bacteria from being buried in mud.

A BRIEF HISTORY OF CHEESE PART 2

2008-12-28T11:33:00.003-08:00

The unusual texture and flavor of processed cheese are obtained by combining several types of natural cheese and adding salt, milk-fat, cream, whey, water, vegetable oil, and other fillers. Processed cheese will also have preservatives, emulsifiers, gums, gelatin, thickeners, and sweeteners as ingredients. Most processed cheese and some natural cheeses are flavored with such ingredients as paprika, pepper, chives, onions, cumin, car-away seeds, jalapeño peppers, hazelnuts, raisins, mushrooms, sage, and bacon. Cheese can also be smoked to preserve it and give it a distinctive flavor. The Manufacturing Process Related Results More Cheese, Please Cheese: Snack Time Is Good for Your Bottom Line Cheese Woes All Cheese Considered: Whey Cheeses All Cheese Considered: Hispanic Cheeses Although cheese making is a linear process, it involves many factors. Numerous varieties of cheese exist because ending the simple preparation process at different points can produce different cheeses, as can varying additives or procedures. Cheese making has long been considered a delicate process. Attempts to duplicate the success of an old cheese factory have been known to fail because conditions at a new factory do not favor the growth of the proper bacteria. Preparing the milk 1 Small cheese factories accept either morning milk (which is richer), evening milk, or both. Because it is generally purchased from small dairies which don't pasteurize, this milk contains the bacteria necessary to produce lactic acid, one of the agents that triggers curdling. The cheese makers let the milk sit until enough lactic acid has formed to begin producing the particular type of cheese they're making. Depending on the type of cheese being produced, the cheese makers may then heat the ripening milk. This process differs slightly at large cheese factories, which purchase pasteurized milk and must consequently add a culture of bacteria to produce lactic acid. Separating the curds from the whey 2 The next step is to add animal or vegetable rennet to the milk, furthering its separation into curds and whey. Once formed, the curds are cut both vertically and horizontally with knives. In large factories, huge vats of curdled milk are cut vertically using sharp, multi-bladed, wire knives reminiscent of oven racks. The same machine then agitates the curds and slices them horizontally. If the cutting is done manually, the curds are cut both ways using a large, two-handled knife. Soft cheeses are cut into big chunks, while hard cheeses are cut into tiny chunks. (For cheddar, for instance, the space between the knives is about one-twentieth of an inch [half a centimeter].) After cutting, the curds may be heated to hasten the separation In a typical cheese-making operation, the first step is preparing the milk. Although smaller factories purchase unpasteurized milk that already has the bacteria present to produce lactic acid (necessary for curdling), larger factories purchase pasteurized milk and must add bacteria culture to produce the lactic acid. Next, the curds must be separated from the whey. Animal or vegetable rennet is added, and then the curds are agitated and cut using large knives. As the whey separates, it is drained. The curds are then pressed into molds, if necessary, to facilitate further moisture drainage, and aged for the proper amount of time. Some cheeses are aged for a month, others for several years. from the whey, but they are more typically left alone. When separation is complete, the whey is drained.

A BRIEF HISTORY OF CHEESE PART 3

2008-12-28T11:33:00.001-08:00

3 Moisture must then be removed from the curds, although the amount removed depends on the type of cheese. For some types with high moisture contents, the whey-draining process removes sufficient moisture. Other types require the curds to be cut, heated, and/or filtered to get rid of excess moisture. To make cheddar cheese, for example, cheese makers cheddar, or finely chop, the curd. To make hard, dry cheeses such as parmesan, cheese makers first cheddar and then cook the curd. Regardless, if the curds are to be aged, they are then put into molds. Here, they are pressed to give the proper shape and size. Soft cheeses such as cottage cheese are not aged. Related Results More Cheese, Please Cheese: Snack Time Is Good for Your Bottom Line Cheese Woes All Cheese Considered: Whey Cheeses All Cheese Considered: Hispanic Cheeses Ageing the cheese 4 At this stage the cheese may be inoculated with a flavoring mold, bathed in brine, or wrapped in cloth or hay before being deposited in a place of the proper temperature and humidity to age. Some cheeses are aged for a month, some for up to several years. Ageing sharpens the flavor of the cheese; for example, cheddar aged more than two years is appropriately labeled extra sharp. Wrapping natural cheese 5 Some cheeses may develop a rind naturally, as their surfaces dry. Other rinds may form from the growth of bacteria that has been sprayed on the surface of the cheese. Still other cheeses are washed, and this process encourages bacterial growth. In place of or in addition to rinds, cheeses can be sealed in cloth or wax. For local eating, this may be all the packaging that is necessary. However, large quantities of cheese are packaged for sale in distant countries. Such cheeses may be heavily salted for export (such as Roquefort) or sealed in impermeable plastic or foil. Making and wrapping processed cheese 6 Edible yet inferior cheeses can be saved and made into processed cheese. Cheeses such as Emmental (commonly called Swiss), Gruyere (similar to Swiss), Colby, or cheddar are cut up and very finely ground. After this powder has been mixed with water to form a paste, other ingredients such as salt, fillers, emulsifiers, preservatives, and flavorings are added. The mixture is then heated under controlled conditions. While still warm and soft, the cheese paste is extruded into long ribbons that are sliced. The small sheets of cheese are then put onto a plastic or foil sheet and wrapped by a machine. Quality Control Cheese making has never been an easily regulated, scientific process. Quality cheese has always been the sign of an experienced, perhaps even lucky cheese maker insistent upon producing flavorful cheese. Subscribing to analytical tests of cheese characteristics may yield a good cheese, but cheese making has traditionally been a chancy endeavor. Developing a single set of standards for cheese is difficult because each variety of cheese has its own range of characteristics. A cheese that strays from this range will be bad-tasting and inferior. For example, good soft blue cheese will have high moisture and a high pH; cheddar will have neither.

A BRIEF HISTORY OF CHEESE PART 4

2008-12-28T11:32:00.001-08:00

One controversy in the cheese field centers on whether it is necessary to pasteurize the milk that goes into cheese. Pasteurization was promoted because of the persistence of Mycobacterium tuberculosis, a pathogen or disease-causing bacteria that occurs in milk products. The United States allows cheeses that will be aged for over sixty days to be made from unpasteurized milk; however, it requires that many cheeses be made from pasteurized milk. Despite these regulations, it is possible to eat cheeses made from unpasteurized milk to no ill effect. In fact, cheese connoisseurs insist that pasteurizing destroys the natural bacteria necessary for quality cheese manufacture. They claim that modern cheese factories are so clean and sanitary that pasteurization is unnecessary. So far, the result of this controversy has merely been that connoisseurs avoid pasteurized milk cheeses. Related Results More Cheese, Please Cheese: Snack Time Is Good for Your Bottom Line Cheese Woes All Cheese Considered: Whey Cheeses All Cheese Considered: Hispanic Cheeses Regulations exist so that the consumer can purchase authentic cheeses with ease. France, the preeminent maker of a variety of natural cheeses, began granting certain regions monopolies on the manufacture of certain cheeses. For example, a cheese labeled "Roquefort" is guaranteed to have been ripened in the Combalou caves, and such a guarantee has existed since 1411. Because cheese is made for human consumption, great care is taken to insure that the raw materials are of the highest quality, and cheese intended for export must meet particularly stringent quality control standards. Because they possess such disparate characteristics, different types of cheese are required to meet different compositional standards. Based on its moisture and fat content, a cheese is labeled soft, semi-soft, hard, or very hard. Having been assigned a category, it must then fall within the range of characteristics considered acceptable for cheeses in that category. For example, cheddar, a hard cheese, can contain no more than 39 percent water and no less than 50 percent fat. In addition to meeting compositional standards, cheese must also meet standards for flavor, aroma, body, texture, color, appearance, and finish. To test a batch of cheese, inspectors core a representative wheel vertically in several places, catching the center, the sides, and in between. The inspector then examines the cheese to detect any inconsistencies in texture, rubs it to determine body (or consistency), smells it, and tastes it. Cheese is usually assigned points for each of these characteristics, with flavor and texture weighing more than color and appearance. Processed cheese is also subject to legal restrictions and standards. Processed American cheese must contain at least 90 percent real cheese. Products labeled "cheese food" must be 51 percent cheese, and most are 65 percent. Products labeled "cheese spread" must also be 51 percent cheese, the difference being that such foods have more water and gums to make them spreadable. "Cheese product" usually refers to a diet cheese that has more water and less cheese than American cheese, cheese food, or cheese spread, but the specific amount of cheese is not regulated. Similarly, "imitation cheese" is not required to contain a minimum amount of cheese, and cheese is usually not its main ingredient. In general, quality processed cheese should resemble cheese and possess some cheesy flavor, preferably with a "bite" such as sharp cheddar cheese has. The cheese should be smooth and evenly colored; it should also avoid rubberiness and melt in the mouth.

A BRIEF HISTORY OF CHEESECAKE

2008-12-28T11:18:00.000-08:00

A Brief History Of Cheesecake by: Brittney Foster What’s your favorite birthday cake? For me, nothing beats cheesecake. In fact, I can’t imagine what the world was like before cheesecake was created! Turns out, you’d have to search back pretty far to find a time when the Earth was cheesecake free. In fact, way back in 776 BC, long before the first Cheesecake Factory opened, the Greeks are said to have served cheesecake to the athletes at the first Olympic games. The Romans soon caught on and spread the divine taste of cheesecake throughout Europe. From there it was only a matter of time before European immigrants brought their cherished cheesecake recipes to America. It seems that every region of the globe has embraced cheesecake in one form or another, adapting the recipe to local tastes and adding local flavors. In America, cheesecakes are typically made with a cream cheese base, but even here we vary the recipe by region. New York cheesecake is famous for its ultra-smooth texture and decadently rich flavor– achieved by adding extra egg yolks and a hint of lemon – and you’ll find other regional variations from Chicago-style to Pennsylvania Dutch. Many American bakers add sour cream for a creamy cheesecake that can be frozen without compromising taste or texture. Italian cheesecakes generally use ricotta cheese, which makes them drier than their American cousins. The French prefer Neufchatel cheese and often add gelatin for a light and airy consistency. The Greeks might use ricotta, mizithra, farmers, feta, Swiss, or a combination of cheeses, while the Germans typically rely on cottage cheese or quark. The Japanese incorporate cornstarch and whipped egg whites into their cheesecakes for a more custard-like effect, and I’ve even heard you can find cheesecake in vending machines in Japan. Now why didn’t I think of that? You’d be hard pressed to find a culture that doesn’t – or didn’t – enjoy a good cheesecake. Culinary historians cite cheesecake recipes dating back to the first century AD, with additional recipes floating around from the centuries that followed. You’ll find every imaginable flavor and topping in today’s cheesecake recipes, but the basic premise, baking creamy cheese with wheat and sweetener, has stood the test of time. And let’s not forget savory cheesecakes featuring blue cheese, garlic, seafood, chiles, and other tasty cheese-friendly flavors, or vegan versions of cheesecake-like desserts made with tofu. With so many varieties, you’d need a lot more than a “Cheesecake of the Month” club to sample them all! Clearly, cheesecake has lived long and continues to prosper. Whether it’s a birthday cake, anniversary treat, or just a “Make-Everyday-Special” indulgence, cheesecake is an ancient delight that will never go out of style!

2008-12-28T11:14:00.001-08:00

One of the most popular, if not the best, Polish dishes is the pierogi. Pierogi is a versatile food that can be enjoyed several different ways. It is basically a dumpling that can be stuffed with meat, sauerkraut, potato, or any other filling of your choice. My personal favorite is pierogi stuffed with cheese and potato. Here is the recipe: Dough: 2 cups of flour 3/4 cup of warm water 1 egg 1 tablespoon of vegetable oil 1/2 teaspoon of salt Filling: 2 large or 4 regular sized potatoes 3 slices of Velveeta Cheese 2 tablespoons of cream cheese salt and pepper to your liking Directions: Peel the potatoes and cut them into small pieces. Put the potatoes in a pot of water and bring to a boil. Reduce the heat to medium/high and let the potatoes cook for 20 minutes or until soft. While the potatoes are cooking, start making the dough. Spray and coat an empty bowl with cooking spray. Add the water, egg, and vegetable oil to the bowl and stir. Then mix in the flour and salt until you make a dough. Take the dough out of the bowl and kneed it on a table with flour until it is smooth and not too sticky. Roll the dough into a ball, put it under plastic wrap, and let it sit for 30 minutes. When the potatoes are done cooking, drain the water out of the pot. Add the Velveeta and cream cheese along with some salt and pepper. You can also add a small bit of milk to make the potatoes easier to mash. Then mash the potatoes until they are smooth and fluffy. Let the potatoes cool. After you let the potatoes cool for about 15 minutes, your dough should be ready. Take a large piece of dough and flatten it out, with a rolling pin, on a table coated with some flour. Use a circle cookie cutter and cut out pieces of dough. With a teaspoon, scoop a small amount of the potato filling and put it in the middle of a piece of dough. Close the dough around the potato and pinch shut with your fingers and a fork. Keep repeating this process until you run out of dough or filling. This should make about 20 pierogi. When you are done making the pierogi, boil them, five at a time, in a pot of water for two to three minutes, or until they float. Then fry them in pan with butter. Now they are ready to eat. You can top them with sour cream, onion, bacon, or your favorite gravy. Either way, this is a dish you are sure to enjoy.

2008-12-28T11:13:00.001-08:00

After taking my degree from the wine classes I have been following for a whole semester I do not consider myself to be an expert in wine consumption, but an amateur who likes to taste the unexpected. Our professor, a 35-years wine producer, was an extremely knowledgeable individual who managed to introduce a class of fourteen people to the proper wine drinking and the differences one should be aware of when tasting a new bottle of wine and tasting cheese. From the very first lesson, he served as wine and cheeses so as to familiarize us with the pairing of two ingredients that go so well together. In fact, as he supported, any season is appropriate for a cheese and wine party, particularly at this time of year where the need for a fast yet festive food and wine pairing is in order. But I was wondering which type of cheese should I serve with which wine? If you have had the painful experience of attending the pairings of the uninformed and well intended, you know that boxed wine does not lend itself to a satisfying experience, even with those American cheese slices. In the chemical additive competition, it would be hard to determine, in fact, which one of these produced that post-party headache. But wine and cheese go together for more reasons than meet the eye. First of all, both are products of fermentation-wine is fermented grape juice and cheese is made from fermented milk. Second, both can express "terroir," or the taste of the place from which they come-wine expresses the roots of grapevines, while cheese the milk of animals. If one adds their shared ease of preparation, wine and cheese indeed go hand in hand -one hand holding the wine glass and the other the piece of cheese to accompany it. But not all wines go with all cheeses. Due to their unique strong taste, cheeses different considerably and cannot be combined with any type of wine. The best way to get the feel is to explore the sensation of combining the two foods yourself. In fact, as our professor supported, "it's a veritable and delightful education for your mouth's palate." While he told us that Sauvignon Blanc is usually selected to accompany cheese, he firmly supported that the best wines for this kind of combination are those that are light and fruity. Finally, I advice you to select crisper and fruiter wines for white fresh cheese. Fatty cheese go best with rich wines or with light and zesty ones, salty cheese taste can be combined with sweet wines or high-acid ones, fruity red wines suit soft cheeses and dry sparkling wines are brilliant with a bloomy white rind. Finally the classic combination of Champagne and brie can always appear on your table. Remember that the key to successful events is variety. Offering a wide range of both wines and cheeses will make your guest feel special and your party successful, interesting and enjoyable.

2008-12-28T11:12:00.001-08:00

A wine and cheese party can be a fun way to relax and make new friends. It's also a great way to lower your blood pressure. Cheese and wine parties are great for large get-togethers. Make it lots of fun by having every guest bring a bottle of wine and an exotic cheese. It's a fantastic way to try new wines and cheeses ... and a perfect conversation starter. A cheese and wine party is also the perfect way to relax ... both yourself and your arteries. Wine is good for lowering blood pressure ... and so is cheese. ~ A Glass of Red Wine ~ Red wine contains a protective antioxidant -- the flavonol called resveratrol. This powerful antioxidant protects your arteries against the damage done by free radicals ... and helps prevent hardening of your arteries. The flavonoid in red wine also keeps your blood platelets from clumping together ... stopping this first step in the formation of deadly blood clots. A glass of red wine keeps your blood flowing smoothly through your arteries. Even more important for your blood pressure ... recent studies have shown that drinking red wine improves the function of your artery linings. When the linings of your arteries are working well ... they freely dilate and bring down your blood pressure. A glass or two of red wine a day ... this is the perfect amount to keep your heart and arteries young -- and keep your blood pressure normal. The darker the red wine ... the better. Dark red wines are higher in the protective resveratrol flavonoid. Forget about white wines ... they pale by comparison. ~ A Wedge of Cheese ~ Although cheese has lots of saturated fat and can raise cholesterol levels ... a little cheese is good for you. Like red wine, cheese is good for you if eaten in moderation. During the cheese making process, while the milk is fermenting ... peptides are released from the milk proteins. These peptides help control your blood pressure ... by inhibiting the enzymes that convert angiotensin. When the protein angiotensin is converted into angiotensin II. Angiotensin II is a peptide that constricts your arteries and increases the retention of water and sodium. This whole process really pumps up your blood pressure. The other peptides -- found in fermented milk products like cheese -- put a stop to this reaction that ups the blood pressure. Eating a small wedge of cheese blocks the enzyme that creates angiotensin II, keeps your arteries relaxed, and keeps your blood pressure down. ~ Relax With a Glass of Shiraz and a Slice of Gruyere ~ After a hard day at the office ... when tension has got your blood pressure creeping up ... enjoy some nice cheeses with a glass of red wine. Relax ... relax your arteries ... bring your blood pressure back down to normal. Your heart will love you for it. Source: Free Articles Other Interesting Articles Pros and Cons of Different Types of Investments Tips for Choosing High Performance Mutual Fund Tips for Choosing The Best Stock Broker ETF Advantages and Disadvantages Free Slot Machine Games on the Web BMW Pros and Cons Six Little Spending Mistakes That Can Cost You Financial Freedom Want to Live Debt Free? Free Tips That Will Help

2008-12-28T11:11:00.001-08:00

There might have been times when you've had cheese with your wine, but have you ever had cheese tasting wine? I know, some of you are probably saying to yourself - "what?". Have you ever truly tasted the unique flavors of the wine that are brought about as a consequence of having cheese with the vino? If you've never been to a vino tasting then there's a good chance that you've never thought about it before this. These events are truly an experience. One that you can learn a great deal and have tons of fun, that is if you are into wine. That doesn't mean you need to disregard it completely though. After having cheese tasting wine and identifying its many unparalleled flavors will have an added dimension for you to enjoy. For the knowledgeable person selecting a good wine that complements the cheese or vice versa, is not a problem. This situation changes when you're absolutely new to the way that wines taste. To help with this situation you may want to get some help from vino tasting books. These will be able to help you get an idea of how to select cheese tasting wine. Don't fret, we are not talking about a 4 year degree here. There are plenty of books that are a short read and are packed full of information for all you wine enthusiasts. You can also look on the internet for more information regarding this subject. Information on the net is endless and will give you a great foundation of knowledge to the wine world. For the present we will just take a peak into the diverse cheeses and wines that are supposed to work well together. When you are more confident or you have found some more information you can expand the varieties of wine that you will like to have. And don't be afraid to try new cheeses with your wine. The best way to see which cheese tasting wine you should select will be to first to select your wines, then your cheeses. In the white wines you should select well known types like chardonnay, riesling, and gewurztraminer. For these wines you will need to select certain types of cheeses. Also, remember that not all wines are paired with some type of cheese. While French cheese is suggested it is not stringently needed. There are some people who will advocate that you try chardonnay with baked brie, riesling with gouda cheese and gewurztraminer with Swiss cheese. These are cheese tasting wine combinations that you can try out for your self. Each will hold a world of taste to it. To select cheese tasting wine for red wines the process is similar. You should first select your red wines. These will include cabernet sauvignon, chianti and zinfandel. Having selected the necessary red wines for your cheese tasting wine experiment you must start looking for cheese types that will go with your vino selection. The best types of cheese that you can select will include gruyere, blue cheese and muenster. Once you have selected and chosen your red wines and the cheeses that you feel will go well with these the next step is to couple them. The chianti combine the gruyere cheese, the blue cheese goes well with cabernet sauvignon, and the zinfandel will taste first-class with the muenster. These combinations are based on the type of grapes, the flavor, the aroma and various other factors. Again, it will take just a little bit of time to research and gain the knowledge that is waiting for all you wine lovers. As you see there are many cheese tasting wines that you can choose. The only thing that you should see about is selecting the cheese so that it complements the wine. Also if you already have some great wine you should see what delightful French cheeses you can find that will make your vino taste even better. Cheese can add an element of flavor and taste to your wine experience. So, give it a try and indulge yourself.

2008-12-28T11:10:00.001-08:00

Gourmet cheese comes in a large variety with well over 400 varieties just from the French cheese alone. From the mild to the strong, the soft to the hard, cheese is a great way to compliment any meal or snack. Whether you are having a fancy wine and cheese party, or just enjoying a slice of cheese with an apple for a snack, your gourmet cheese will taste a lot better if you learn how to purchase, store and serve it properly. Buying Cheese When buying gourmet cheese, you want to shop at a place that has a large selection and knows about cheese. That way you'll be able to ask for recommendations if you want some special cheese to go with a certain type of wine or special meal. You can find a good selection of cheese in a specialty market or gourmet grocery store. Buy only what will be consumed with in a few days. Flavors and aroma of fine cheeses change over time in a home refrigerator. When picking out your cheese make sure that it presents the characteristics of that particular style. The interior should not have cracks, mold or discoloration in any form. If you are buying a natural rind cheese make sure it has a rustic appearance. Note that it is normal for Blue and Roquefort style cheese to have some mold and cracks. Storing Cheese You should not store the cheese in the package that it comes in. This packaging is meant for transportation only. The best thing to store your cheese in is waxed paper as you must let air and moisture in. Air and moisture are integral to keeping the cheese in the best possible condition. Serving Cheese When you serve cheese at a party, limit yourself to 4 or 5 types of cheese. You should select cheeses that have a variety of shapes, sizes, textures and flavors. Mix some soft cheese with the hard cheeses. I think cheese looks nice served on a nice wooden tray. Don't mash the cheese in together, make sure each one has enough room without having the tray look empty. If the cheeses served have strong distinctive flavors use separate trays and serving utensils. Mild flavors will pick up aromas and tastes from stronger flavored cheese. We all know that cheese goes great with crackers, but you can also serve it with fruits like grapes, strawberries, apples and pears. Add some figs to the table for an interesting contrast in taste and visual appeal. Combining cheese with thin slices of onion can be an interesting eating experience. As a desert, cheese can be very elegant, or as a light course after the entree and before desert. When serving as an appetizer cheese should be coupled with a light dinner due to the filling nature of most cheeses. While some people believe that cheese must always be chilled, it really as more flavor when it is at room temperature. You do need to watch the cheese, however, especially if your party is going on for a long time. If the cheese gets too warm it will begin to sweat. Put your cheese out about 30 minutes before guests arrive and keep checking throughout the evening.

2008-12-28T11:00:00.001-08:00

Here is a terrific recipe for cheese and garlic dog cookies. This recipe is especially good if you are pressed for time. Your dog will love these cheese and garlic dog cookies. Ingredients for cheese and garlic dog cookies: 1 1/2 cups whole wheat flour 1 1/4 cups cheddar cheese -- grated 1/4 pound margarine -- corn oil 1 clove garlic -- crushed 1 Pinch salt Preparation for cheese and garlic dog cookies: Cream the cheese with the softened margarine, garlic, salt, and flour. Add enough milk to form into a ball. Chill for 1/2 hour. Roll onto floured board. Cut into shapes and bake at 375 for 15 minutes or until slightly brown, and firm. MAKES 2 to 3 dozen, depending on size. Enjoy this dog cookie recipe!

2008-12-28T10:51:00.001-08:00

Do you Need Some Cheese With That Wine?

Author: Jennifer Sterling

It’s party time and your friends are on their way to your wine and cheese party. Choosing the right kind of cheese you serve depends on two things: the wine you serve and personal taste. As with everything else, everyone has his or her own likes and dislikes. This goes for the wine and the cheese.
Cheese tips:
Many cheeses taste better close to or at room temperature. Pull them out of the refrigerator an hour or so before serving. Also, you will need approximately 8-12 oz. of total cheese per person of which at least 1-2 oz. servings of each different kind of cheese per person.
Remember that tastes vary from person to person, so try to have a nice variety of different kinds of cheeses for the wines you serve. Try these wine/cheese suggestions or mix them up to find what suits each person.
Type of Cheese-
goes with this wine…
Brie-
Merlot, Champagne or Sweet Sherry

Camembert-
Cabernet or Chenin Blanc

Cheddar (Mild)-
Champagne or Chardonnay

Cheddar (Sharp)-
Cabernet or Sauvignon Blanc

Colby-
Riesling or Champagne

Edam (from Holland)-
Riesling, Dry Champagne or Pinot Noir

Emmentaler (from Switzerland)-
Beaujolais

Fete-
Beaujolais

Fresh Mozzarella-
Red or White Wine

Goat Cheese-
Chardonnay

Gouda-
Riesling or Champagne

Graddost (Swedish Semi-hard cheese)-
Chenin Blanc or Sauvignon Blanc

Grafton Village Cheddar-
Cabernet or Sauvignon Blanc

Muenster-
Beaujolais or Zinfandel

Displaying your cheese can also be fun. Flattened Wine Bottle Cheese Platters are a functional serving piece that can also double as wall art!
Have you ever wondered how they are made? Actual wine bottles are flattened through a 12-hour heat and gravity process reaching temperatures of over 1500 degrees! It takes a true artist to create these works of art. They are created in an actual glass studio ensuring premium quality and exceptional clarity. Each wine bottle cheese platter is unique, as they are hand made. The labels are attached to the underside of platters and are water-resistant. They are easy to clean…just wipe with a damp cloth. As wall art, they come ready to hang with a stainless steel wire melted into the bottle giving guaranteed hanging strength. You will definitely want to display your wine bottle cheese platter when not in use. You will want a flat wine bottle cheese platter for your next wine and cheese party.
Remember these are just suggestions. If it tastes good, do it! It’s party time.

About the Author:

Jennifer Sterling is a wine enthusiast and the owner and operator of SterlingWineOnline.com.

Article Source: http://www.articlesbase.com/art-and-entertainment-articles/do-you-need-some-cheese-with-that-wine-218402.html

2008-12-28T10:48:00.001-08:00

Why are you Addicted to Cheese?

Author: Stephen Lau

Copyright (c) 2008 Stephen Lau

Cheese is a part of the American culture. Americans enjoy eating cheese, and some are even addicted to it.

Is there such a thing as cheese addiction? Is it an overstatement that you could, in fact, be addicted to cheese?

In the 1980s, scientists already discovered a trace of morphine in milk and dairy products, in particular, cheese.

Morphine, which is an addictive opiate, was found to be present in cow. Specifically, casein, a milk protein, releases opiates upon digestion. Cheese contains more casein than is found in milk from either cows or humans, because cheese is concentrated protein with water and lactose sugar extracted. Accordingly, eating too much cheese may result in cheese addiction.

Is cheese addiction bad for your health? Well, once you stop your cheese addiction, you may reap substantial health benefits.

Cheese is concentrated protein: a 2-oz serving has about 15 grams of fat, most of which is saturated, giving you bad cholesterol and blocking your arteries. Stop eating cheese may help reduce your bad cholesterol level.

Too much cheese may give you arthritis and migraine attacks. Research showed that cheese triggers migraines in many patients, and that cheese is also implicated in 50 percent of rheumatoid arthritis due to its high fat content.

Research also showed that cheese increases insulin-like growth factor-I (IGF-I), which is an aggressive promoter of cancer and abnormal cell growth.

Milk products may play havoc with your absorption of vitamin D, which is derived mainly from exposure to sunlight and which has to be activated by the liver and the kidneys. However, too much calcium from dairy products may suppress instead of activating the vitamin D in your body. Insufficient vitamin D increases the risk of prostate cancer.

In addition, cheese, which is rich in animal fat, increases the production of testosterone, which is linked to prostate cancer.

Cheese has much more casein (a protein that breaks down during digestion to form opiates - addictive substances) than is found in milk, ice cream, butter or other dairy products. Therefore, cheese, which has 70 percent of its calories from fat, is not only addictive due to the presence of opiates, but also fattening. Yes, cheese makes you fat!

Cheese addiction may lead to high blood pressure. A 2-oz serving of cheddar cheese has about 350 milligrams of sodium, and a cup of low-fat cottage cheese has over 900 milligrams of sodium - and sodium is a critical contributing factor in high blood pressure.

The dairy industry has colluded with fast food restaurants to add more cheese to their foods to trigger your cheese craving. A case in point, SUBWAY signed a contract with the industry in 1996 to include cheese in some of the sandwiches.

The cheese industry may be promoting all the health benefits of cheese because it wants you to be hooked on to cheese.

Stop your cheese craving and break your cheese addiction!

Eat a healthy breakfast every morning with no animal products, such as milk, eggs, bacon, ham or meat sausages, and, of course, cheese. Only time will and can change your taste buds (it takes no more than a few weeks).

Eat a fiber-rich diet, such as grains, fruits, and vegetables. A high-fiber diet controls and regulates your blood sugar level to stop your cheese craving.

Boost your appetite-controlling hormone (leptin) through eating enough calories (in other words, no dieting to reduce caloric intake), a low-fat diet, and exercising.

Learn to cope with stress to reduce the propensity to use cheese eating as a solution to your emotional problems.

Motivate yourself to get out of cheese addiction with daily affirmations of the health benefits of not eating cheese, such as lower blood pressure, a healthier heart, and stronger bones, among others.

Too much cheese is not good for you!

About the Author:

Stephen Lau is a researcher, writing medical research for doctors and scientists. His publications include "NO MIRACLE CURES" a book on healing and wellness. He has also created several websites on health and healing, including the following:
http://www.longevityforyou.com
http://www.rethinkyourdepression.com

Article Source: http://www.articlesbase.com/home-and-family-articles/why-are-you-addicted-to-cheese-339851.html

2008-12-28T10:47:00.003-08:00

If You Love Cheese, You'll Love These

Author: Mary Smith

Say cheese! In the Auvergne region of central France this can mean any one of five great cheeses to have achieved the status AOC (Appellation d'Origine Controlee) and a guarantee of quality. In fact no other region of France can lay claim to as many AOC quality cheeses.

The principal cheeses are: Bleu d'Auvergne, Cantal, St. Nectaire, Fourme d'Ambert and Salers.

Each of these five cheeses has gained PDO (Protected Designation of Origin) accreditation, guaranteeing products of the highest quality. PDO identifies products whose character is linked to a particular region and each product is regularly analysed to ensure that they continue to meet the required standards. Since 1992 PDO has been recognised at a European level.

Bleu d'Auvergne is probably one of the great blue cheeses of the world. Milder than the more famous Roquefort, it has been made since the mid 1900's in the traditional manner from cows milk. The blue veins were traditionally formed by the addition of mould from crushed rye bread. Today, the veins are created by the addition of penicillin Roquefort and later pierced with wire. The cheese is then placed at the entrance to one of the many caves found in the area for ripening. Today, production is limited to six dairies and only one farm, which manufacture over 6,000 tonnes per year. Great to eat in salads or by itself, good Bleu d'Auvergne has a firm but creamy texture and should spread easily onto bread or crackers. Other great dishes to use Bleu d'Auvergne include 'Blue Cheese Potatoes Au Gratin' and 'Pear and Blue Cheese Tart', best washed down with a sweet wine, montbazillac or sauternes for example, to counteract the somewhat salty aftertaste.

Cantal cheese is defined according to its age; Cantal jeune (young - ripened from 30 to 60 days), Cantal entre-deux (medium - ripened from 90 to 210 days) and Cantal vieux (mature - ripened for over 240 days). Younger Cantal has a mild, buttery flavour whilst more mature versions have been likened to cheddar, although Cantal has a softer texture. The cheese (and the region) gets its name from the highest peak in the region, the 'Plomb du Cantal' at over 6,000 ft. and has been produced for over 2000 years. Two types of Cantal are produced. Cantal Fermier, is made from un-pasteurised milk and is farm produced. Cantal Laitier is made from pasteurised milk and is the main commercial dairy mass-produced version. Both types use milk from the Salers breed of cow. To produce the distinctive flavour of Cantal the cows are only provided with hay (for feed) in the summer months. It is a versatile cheese and can be used for example in omelettes, salads, soups, truffade (a traditional Auvergne dish made with sliced potatoes) and cheese fondues.

The production of St. Nectaire is limited to 70 towns located in the volcanic Monts Dore region. Farm produced St. Nectaire is labelled with an oval green sticker, and the dairy produced version by a square green sticker. The Salers breed of is again the cow of choice for both traditional and commercial dairy production, with the farmsteads using un-pasteurised milk as opposed to the commercial use of pasteurised milk. The farmhouse St. Nectaire is firmer than the mass produced version. Another difference between the farm and factory versions is that the farms use milk from a single herd of cows but the dairies may use milk from several different cow herds. This can have a great effect on the taste. The herds dine on the rich mountain flora found at heights of over 1000 metres. Good St. Nectaire will have a nutty, fruity flavour and is best accompanied by a hearty Bordeaux to complement the tangy finish.

Fourme d'Ambert is a very mild blue cheese, less well known than Roquefort or Bleu d'Auvergne, but is nevertheless a fine all round cheese. According to legend this cheese was in production at the time of the Druids and the Gauls and its main market soon became the town of Ambert whose town hall is in the shape of a circle, like the cheese itself. Made from cows milk Fourme d'Ambert has a musty scent, but its flavour is mild and creamy. To appreciate the lighter flavour of this cheese it is best enjoyed simply with a crust of bread or as dessert course accompanied by a sweet wine such as Sauternes.

Salers completes the set of Auvergne AOC cheeses. Another product of the Cantal region, it is the only Auvergne cheese that is not factory produced (as well as farm produced). It is made using un-pasteurised milk from (as you would expect) the Salers breed during the summer pastures (15th April to 15th November). As such cheese production must take place twice a day as soon as the cows have been milked. It is another ancient cheese estimated to have been produced in this region for over 2000 years. It is a firm cheese with a fruity flavour said to be at its best after maturing for nine months.

Cheese heaven! If you would like to experience the great Auvergne cheeses at first hand, and appreciate their diversity of form and flavour, you can embark on the cheese road - officially and more eloquently known as the 'Route des Fromages A.O.C. d'Auvergne'. Follow the brown 'Route des Fromages' signs to nearly 40 gourmet stops to learn about and enjoy all of the cheeses of this beautiful region.

Happy tasting!

About the Author:

Mary Smith, originally from Yorkshire, took up residence in the Auvergne 4 years ago with her husband and two young children. She would love you to come and explore this beautiful region in the heart of France for yourself. Mary runs a holiday lettings agency, Auvergne France Homes, providing a great choice of comfortable, reasonably priced accommodation. Come and discover the Auvergne for yourselves
=>http://www.afhomes.biz

Article Source: http://www.articlesbase.com/home-and-family-articles/if-you-love-cheese-youll-love-these-644626.html

2008-12-28T10:47:00.001-08:00

Beef and Macaroni Casserole W/feta Cheese

Author: Linda Wilson

For an easy meal try this recipe for a Beef and Macaroni Casserole that is just a little different. With the coriander, tumeric, lemon juice, and Feta cheese this casserole will bring a refreshingly different twist to the usual ground beef macaroni casseroles. Add the Orange Almond Salad and you have an easy but delicious meal requiring little preparation time.

BEEF AND MACARONI CASSEROLE WITH FETA CHEESE

12 oz pkg whole grain elbow macaroni

1 tbsp olive oil

1 med onion, peeled, finely chopped

1/4 tsp turmeric

1/4 tsp ground corriander

1/4 tsp pepper

1 lb lean ground beef

2 tbsp lemon juice

1/2 cup chopped parsley

1 cup crumbled feta cheese

2 tbsp bread crumbs

2 tbsp grated Parmesan cheese

Preheat oven to 400 degrees.

Cook macaroni according to package directions until just tender. Drain . Heat the oil in a non-stick pan and cook onion over low heat until softened. Stir in the spices. Crumble in the beef and cook until no longer pink. Stir in the lemon juice. Remove from heat and stir in parsley. Spray a large baking dish with nonstick cooking spray. Mix with macaroni with the meat mixture and half of the feta cheese. Place mixture into prepared pan. Top with the remaining feta cheese. Sprinkle the bread crumbs and Parmesan cheese over the top. Bake 30 to 40 minutes until bubble and hot through.

Six servings. Per serving: 371 calories, 28 g carbs, 29 g protein

ORANGE-ALMOND SALAD

3 cups assorted salad greens

2 navel oranges, peeled and sectioned

1/2 celery, thinly sliced

2 tbsp chopped green onion

1/4 cup cider vinegar

1/4 cup SPLENDA or Equal Sugar-Lite

2 tbsp canola or olive oil

1/4 cup slivered almonds, toasted

In a large salad bowl, combine greens, oranges, celery and onion. Set aside. Blend vinegar, SPLENDA or EQUAL and oil in a small mixing bowl. Using a wire whisk, whisk until smooth. Drizzle dressing over greens . Toss gently to coat. Put into individual salad bowls and sprinkle with almonds.

Enjoy!

About the Author:

For more of Linda's diabetic recipes and writings, visit her website at http://diabeticenjoyingfood.squarespace.com

Article Source: http://www.articlesbase.com/recipes-articles/beef-and-macaroni-casserole-wfeta-cheese-692897.html

2008-12-28T10:38:00.001-08:00

Crescia Bread or Italian Cheese Bread

Author: Abdrew Krause

If you don't like locatelli cheese then don't even bother making this bread; this bread has such a great aroma and flavor that you will eat an entire loaf by yourself, it is also perfect for gift giving and the best part is that you can freeze it weeks in advance and everyone will think that you just made it that day.

Remember all ingredients should be at room temperature.

12 eggs well beaten
9 cups un-sifted flour
1 lb. grated locatelli cheese
2 ounces dry yeast
5 teaspoons ground black pepper
1-cup warm water
½ lb. butter melted slightly or real soft
1-teaspoon salt

Put yeast in a small bowl with 1-teaspoon sugar and the 1-cup warm water and mix well, let stand for 10 to 15 minutes.

Place your eggs in a mixing bowl and whip till well broken, add your yeast that you had already started, now add your melted butter, pepper, salt, flour, locatelli cheese, and if I missed any ingredient then put it in.

Mix on low speed until well blended then on second speed for 3 or 4 minutes, you should have a really nice dough, if it is too dry add some water, if it is too wet then add some more flour, separate dough in 1-1/4 pound pieces, shape it until it looks like a 6 inch hoagie bun and place it in well greased bread pans, let rise until double in size and bake in a 300 degree preheated oven for 45 minutes.

The smell should be in the entire neighborhood by the time you are finished.

About the Author:

Andrew Krause is a Chef and Pastry Chef for over 30 years, at persent I own a Gourmet Bakery called The Cheese Confectioner.You can visit my site at For Free Recipes.net NOTE: You are welcome to reprint this article online as long as it remains complete and unaltered (including the about the author info at the end).

Article Source: http://www.articlesbase.com/recipes-articles/crescia-bread-or-italian-cheese-bread-571348.html

2008-12-28T10:37:00.001-08:00

Eat Cheese, Bread and Drink Wine to Lose Weight, Like the French

Author: Boris Tomson

Eat Cheese, Bread and drink Wine to lose weight, like the French

Lose weight, fat loss and weight loss is not part of a French woman's vocabulary, because they have been following the same lifestyle for centuries and use common sense.

The key is small portion sizes because they still eat various unprocessed meat, dairy, fruit, vegetables and breads.Visit to : http://lose-weight-quick-365.blogspot.com
It's important for your body to vary your food selections for each meal because different foods contain different minerals and vitamins that are important for a well rounded diet.
You should have a nice salad and vegetables with your main protein, but the protein should never exceed one third of a pound.
If you have ever watched diners at an outside French Cafe, then you have noticed that most of the locals will order one desert for the whole table then share it. This is also a part of the French diet. You can have your cheese cake and eat it, too, but only a small sliver of it. Obviously, if you eat a lot of these foods, it is not going to assist you in your fat loss and weight loss diet. The secret is to keep your portions as small as possible.
What would we do if we didn't have croissants? French breads are great, but croissants in France are only about 1 ounce, so having that with your meal would be in order.

A French diet without cheese, never. Yes, real cheese. Eating processed cheese would definitely not be included in a French diet, but eating small portions of real cheese helps you limit cravings for snacks because you'll feel full.
Red wine cannot be excluded from a French diet, in addition to being enjoyable its also healthy for you because it works to curb free radicals in your body and is full of antioxidants, but only 1 to 2 glasses a day.http://lose-weight-quick-365.blogspot.com
The French women are very choosy about what they eat. They love to eat big portions of fruits and vegetables that are fresh and not processed. Most fresh fruits and vegetables are naturally low in calories and high in nutrition.
Most US citizens eat much larger portions than French women do as French women only eat a fraction of the normal intake. This is confirmed by the huge portions that are served at restaurants, so it's just natural that US citizens are in the habit of consuming more food.
Can you remember when last you savored a meal? French women are in the habit of eating slowly and enjoying the food; they do not sit in front of the TV and wolf down the food.
French women drink more water throughout the day. This is good for you and also helps to keep your metabolic rate in high gear to burn calories.

French women are also very good at forgiving themselves should they ever eat too much at a meal. There will be those times when your willpower is not going to be interested in counting calories. The secret is to cut back on the next meal that you eat. If we copy them it sure to help us with our own weight loss and fat loss efforts. http://lose-weight-quick-365.blogspot.com

About the Author:

Hi,I'm Boris.If you are looking for ways to make money and you want advice on the best work from home programs you have come to the right place. I was a researcher for Make Money Magazine for 11 years during that time I covered every make money program in the book. Five years ago when the “How To Make Money” market changed for the better because of the internet advances I decided to use the knowledge I gained from working for Make Money Magazine to quit this job and start up my own successful home business.I am now earning close to $90,000 every month from www.genbucks.com/?divya the home businesses I setup, so I haven’t looked back once. I have now devoted most of my life to the make money field and now I think it’s time to give something back, so I have decided to write this review site to tell people about the best home business programs around and what programs are just scams.If you are looking to purchase a proven, legitimate home business opportunity I highly recommend that you take a look at the programs I have suggested because out of the home business opportunities which I am currently using these are the ones which are making me the most money.Also my suggestions on how easy each program was to set up, their success rate and which programs are best vault for money.http://www.onlinesfortune.com
Boris Tomson.Find your Make Easy Money programs

Article Source: http://www.articlesbase.com/weight-loss-articles/eat-cheese-bread-and-drink-wine-to-lose-weight-like-the-french-652243.html

2008-12-28T10:36:00.001-08:00

Who Gets the Cheese, Quantum Thought #108

Author: Sam Eaton

Sometimes the human brain's amazing ability to find patterns becomes a disadvantage when it works to find meaning where none exists.

An experiment was conducted competing two groups of subjects, 50 human college students of average IQ and 50 mature rats of untested IQ.

A monitor was set up behind a food pellet dispenser. A dot would appear at random on the screen. If the dot appeared on the top third of the screen and the bar was pushed, a cheesy flavoured food pellet would be dispensed 50% of the time. If the dot appeared on the bottom two thirds of the monitor and the bar was hit, no food pellet would be dispensed.

People instructed to get the best score possible, would develop an array of strategies on when to press the bar and when not to. Virtually all of the humans developed a strategy that involved not pressing the bar at some points. Meanwhile, the rats would learn to hit the bar every time a dot appeared no matter where it appeared.

Since, in fact, there was no disadvantage to pressing the bar when the dot was in the bottom two thirds, the simpler strategy of always pressing the bar would harvest more pellets then any strategy the college students came up with!

We with our big brains, lost to the rats consistently. Our need to find meaning led us to create food pellet superstitions that, in the end, cost us cheesy flavoured treats.

We are all smarter then rats, but being smarter doesn't always get us the cheese.

Visit Sam Eaton's Quantum Thoughts blog for more odd insights into our perception of the world.

About the Author:

Sam Eaton is a professional Mentalist, con-artist and entertainer. His show, The Quantum Eye has been in an open run in New York City since August of '06 and he can be seen in corporate events around the country. For more of his Quantum Thoughts, visit his blog at www.thequantumeye.com/quantumthoughts.

Article Source: http://www.articlesbase.com/art-and-entertainment-articles/who-gets-the-cheese-quantum-thought-108-340567.html

2008-12-28T10:35:00.001-08:00

Vegetarian: What is Vegetarian Cheese?

Author: Nicholas Tan

Vegetarian cheese is cheese that is not curdled with rennet, an enzyme that occurs naturally in animal stomachs. Most vegetarian cheeses are curdled with either plants, fungi, or bacteria.

Vegetarians who do not consume cheese with rennet generally choose not to because it involves slaughtering animals to extract the enzymes.

Vegetarian cheese is hard to distinguish from cheese made with rennet. This lack of distinguisability often forces vegetarians who are ethically-opposed to harming animals to consume cheeses that contain rennet.

Even though more cheeses are being made with vegetable rennet, it is usually impossible to spot the difference, unless the package is clearly labeled "vegetarian cheese." Recently, some grocery stores have started doing this to aid vegetarian shoppers, who would not otherwise be able to distinguish the difference between the vegetable and animal rennet cheeses.

In addition to eating cheeses made with vegetable rennet, there are more alternatives to eating regular cheese.

Vegans, for instance, do not consume cheese at all because it is an animal byproduct and subsequently requires animals to be caged and suffer. Many vegans, however, do consume cheese substitutes.

Chreese (chreese.com) is one of these substitutes. Chreese is an all natural, non-soy, cheese replacement that requires substantially less natural resources and energy to create than cheese with rennet.

And chreese is just one substitute. There are a number of other all natural alternatives you can find at local organic and health food stores.

If you are a vegetarian and you don't support animal suffering on your behalf in any capacity, you may also want to consider adjusting your dietary habits if you consume cheese made with animal rennet.

To reiterate, you have three basic options: you can look for grocery stores that label vegetarian cheese; you can purchase vegetarian cheese online; or you can purchase cheese alternatives online or at your local organic or health food store.

About the Author:

Get all your delicious vegetarian recipes here! Here at eBooksilverfish, we provide all the Best eBooks at the best possible prices we can afford to, 24/7! In other words, you save more $$ and time, as you don't have to search elsewhere on the internet for similar eBooks! We do all the work for you!

Article Source: http://www.articlesbase.com/recipes-articles/vegetarian-what-is-vegetarian-cheese-343323.html

2008-12-28T10:32:00.001-08:00

How Can a Wine and Cheese Party Lower Your Blood Pressure?

Author: Kevin Riley

A wine and cheese party can be a fun way to relax and make new friends. It's also a great way to lower your blood pressure.

Cheese and wine parties are great for large get-togethers. Make it lots of fun by having every guest bring a bottle of wine and an exotic cheese. It's a fantastic way to try new wines and cheeses ... and a perfect conversation starter.

A cheese and wine party is also the perfect way to relax ... both yourself and your arteries. Wine is good for lowering blood pressure ... and so is cheese.

~ A Glass of Red Wine ~

Red wine contains a protective antioxidant -- the flavonol called resveratrol. This powerful antioxidant protects your arteries against the damage done by free radicals ... and helps prevent hardening of your arteries.

The flavonoid in red wine also keeps your blood platelets from clumping together ... stopping this first step in the formation of deadly blood clots. A glass of red wine keeps your blood flowing smoothly through your arteries.

Even more important for your blood pressure ... recent studies have shown that drinking red wine improves the function of your artery linings. When the linings of your arteries are working well ... they freely dilate and bring down your blood pressure.

A glass or two of red wine a day ... this is the perfect amount to keep your heart and arteries young -- and keep your blood pressure normal. The darker the red wine ... the better. Dark red wines are higher in the protective resveratrol flavonoid. Forget about white wines ... they pale by comparison.

~ A Wedge of Cheese ~

Although cheese has lots of saturated fat and can raise cholesterol levels ... a little cheese is good for you. Like red wine, cheese is good for you if eaten in moderation.

During the cheese making process, while the milk is fermenting ... peptides are released from the milk proteins. These peptides help control your blood pressure ... by inhibiting the enzymes that convert angiotensin.

When the protein angiotensin is converted into angiotensin II. Angiotensin II is a peptide that constricts your arteries and increases the retention of water and sodium. This whole process really pumps up your blood pressure.

The other peptides -- found in fermented milk products like cheese -- put a stop to this reaction that ups the blood pressure. Eating a small wedge of cheese blocks the enzyme that creates angiotensin II, keeps your arteries relaxed, and keeps your blood pressure down.

~ Relax With a Glass of Shiraz and a Slice of Gruyere ~

After a hard day at the office ... when tension has got your blood pressure creeping up ... enjoy some nice cheeses with a glass of red wine. Relax ... relax your arteries ... bring your blood pressure back down to normal. Your heart will love you for it.

About the Author:
Kevin Riley is a long-time natural health advocate and researcher ... and the author of the exciting new program "Get Natural! Drop Your Blood Pressure". Discover more at http://www.naturalbloodpressure.com

Article Source: http://www.articlesbase.com/health-articles/how-can-a-wine-and-cheese-party-lower-your-blood-pressure-37405.html

2008-12-28T06:07:00.001-08:00

Planning a Great Wine and Cheese Party

Author: Michael Hutchins

One of the most enjoyable ways to enjoy your home bar and wine furniture is to have a wine and cheese party. To make the party a big hit, however, requires creativity and planning. In planning your party, your first step is to select a theme. For example, do you want wines and cheeses from all over the world represented? Or, do you want wines and cheeses representing just one region, California for example. For the sake of putting our focus on a particular theme, let's use wines and cheeses from all over the world.

When you send out your invitations to the party, make sure they detail the party's theme. For time's sake it's best to assign a region to each guest, or multiple guests, depending on the number of people you anticipate will attend. Each guest will be instructed to bring a bottle of wine and a cheese from that region.

Alternate between red wines, white wines, and even sparkling wines with each invited guest. Give your guests a suggested price range as well. For some extra fun and ambiance, have your guests bring a theme decoration or two representing their assigned regions,( the country's flag, for example). Make sure that your guests are instructed to r.s.v.p. This is important for determining the supplies you'll need to provide.

When your guests arrive, give them a glass for red wine and a glass for white wine. Also have some Champagne flutes available for the sparkling wines. Make certain that you have at least one ice bucket and/or wine chiller available to keep the cold wines chilled. As far as needed bar accessories, you'll want a cheese slicer and several special cheese knives. The cheese slicer features a thin band, and is essential for many soft cheeses. If your guests have not cut up their hard cheeses, have them do so in small squares.

Make sure you provide plenty of toothpicks. It's also a good idea to have bottled water handy to refresh the palate between wines and cheeses. Your guests should be situated in "stations" around your home bar area. A word here about wine openers. An event like a wine and cheese party will definitely help you understand the value of a "heavy-duty" wine opener! When you're opening this many bottles of wine, a commercial quality opener will make the task almost effortless. A savings of energy that you'll appreciate at the end of the day! Definitely invest in a quality opener if you haven't already.

Use a mobile wine cart to move around the room and attend to your guests. A wine cart is an excellent resource at a wine and cheese party! Also, for those of you that would like to get fancy, provide your guests with wine adornments. These adornments attach to the stem of the wine glass and allow wine drinkers to identify their own glasses. Wine adornments are available in a variety of wine oriented themes.

By following these simple suggestions and guidelines, your wine and cheese party will be a smashing success! It might even inspire you to form your own wine "club." Good luck!!

About the Author:

Take advantage of my FREE REPORT "Living It Up On A Budget- 23 Wines That Deliver Outstanding Quality For 10.00 Or Less!"
At Last! Now You Can Have Over 190 Of The best tasting home made wine recipes available.... GUARANTEED!

Article Source: http://www.articlesbase.com/wines-and-spirits-articles/planning-a-great-wine-and-cheese-party-534396.html

2008-12-28T06:05:00.001-08:00

The Perfect Marriage Wine and Cheese

Author: Jamey Sackville

Wine and cheese parties, which were popular in the 70s, are gaining back their popularity in recent times. The ability of the two to bring out each other's best is simply indescribable. Another good thing about cheese and wine parties is that they're appropriate for any season or any reason.

Unfortunately many people get confused with the wide array of cheese and wines available. Many are confused about which kind of cheese to serve with which type of wine. Luckily, wine and cheese matching is simple, and in no time, you can host a very enjoyable wine and cheese party.

When it comes to cheese and wine parties, the first rule is simple and direct to the point: never used those cheap boxed wines. Wines that come in boxes are definitely convenient to open, but that's about it. In order to bring out good combinations of flavors in cheese, or any food for that matter, you should pair it with the real deal.

The basic rule about pairing food with wine is that you shouldn't overpower the other. This is especially true with cheese. The flavors of cheese shouldn't dominate the taste of wine and vise versa. The pleasures of each bite of food should replace the delights of each sip of wine and conversely the bliss of every sip of wine should replace the delights of every bite of food. Simply put, strong cheeses should pair well with strong wines, while mild cheeses would go well with mild wines.

Acidic wines go perfectly well with pungent cheeses. Brie goes well with sparkling wine or Chardonnay while goat cheese matches well with Sauvignon Blanc.

Sweetish wines go perfectly with soft cheeses. A slice of Camembert goes well with Chenin Blanc or Vouvray.

Full bodied red wines pair perfectly with hard cheeses. Red Bordeaux, Cabernet Sauvignon, Merlot, and Red Zinfandel, could do wonders with a sliver of Parmegiano Regiano or Romana cheese.

Even the humble common cheese like cheddar could be paired well with sweet wines such as Port, Vermouth, and Sherry. Aged cheddar, with its sharpness, could go well with a glass of Shiraz Cabernet, which is equally tangy.

When it comes to cheese and wine pairing, the best guide is one's taste. If it seems good, then it must be a good much. Of course it takes time to discover the good matches, so one should not despair with a few errors in matching.

In a matter of time, you can be an expert cheese and wine matchmaker.

About the Author:

Read about sushi nutrition and avocado nutrition at the Food Nutrition Facts website.

Article Source: http://www.articlesbase.com/nutrition-articles/the-perfect-marriage-wine-and-cheese-564873.html

2008-12-28T06:04:00.001-08:00

How To Make A Tasty Cheese Fondue

Author: Christopher Fisher

Fondue is one of the most delicious and fun ways to eat. A fondue (especially cheese fondue) can be a big hit at a party, a nice choice for a romantic dinner, or a perfect, fun meal with all the kids. It's different, exciting, and most of all delicious!

So are you ready to learn how to make a tasty cheese fondue? If so, this article will show you everything you need to know to get started.

This article assumes that you already own a fondue pot and forks. If you don't, you might be able to use a Crockpot and bamboo skewers as forks. A fondue set is definitely recommended, and will make your fondue experience much more pleasant.

We will be making a Swiss fondue, which is the most popular cheese fondue. And it's a favorite for good reason, the two Swiss cheeses used in this recipe combine to create the perfect flavor and texture for fondue.

Cheese Fondue Recipe

Ingredients

- 1/2 pound of finely grated Gruyere cheese
- 1/2 pound of finely grated Emmentaler cheese
- 1 clove of garlic
- 1 cup dry white wine (preferably high quality)
- 1 tbsp lemon juice
- 3 teaspoons cornstarch
- 1 tablespoon kirsch cherry brandy
- pepper and nutmeg

Directions

1. Cut the garlic clove in half and use it to rub the inside of a medium saucepan. Add the wine and lemon juice then bring to a simmer over medium heat.

2. Mix the finely grated Gruyere and Emmentaler cheese with the cornstarch in a large bowl. Toss it all together. Stir the cheese mixture into the wine one small handful at a time until creamy. Don't stir in a circle, use a zig-zag motion instead. If the fondue is too thick, add more wine. If it's too thin, add more cornstarch. Keep the heat just high enough to melt the cheese or it might start to get a bit stringy. When it reaches the desired texture (creamy) add the kirsch and a bit of pepper and nutmeg.

3. Transfer the mixture to the fondue pot and serve as soon as possible with the dipping ingredients.

Dipping Ingredients

-Cubes of French baguette
-Chunks of cooked chicken
-Sausage
-Asparagus
-Broccoli
-Chunks of green apple

Be sure to prepare the dipping ingredients before you start making the fondue. Good timing will make everything turn out better.

These dippers are just suggestions. You can probably think of all sorts of other things to dip into the fondue. If you think it will taste good dipped in melted cheese, you're probably right.

Eating fondue is simple and fun. Just skewer one of the dipping ingredients then dunk it into the melted cheese Allow the excess cheese to drip off. After it cools a bit, it's ready to eat. You can provide small plates if you want too, but they are not a necessity.

Traditional drinks that accompany fondue are hot tea and wine, but feel free to drink whatever you like. Fondue is supposed to be fun after all.

About the Author:
Christopher is a contributing writer for FondueBits.com, the number one resource for fondue recipes, articles, and tips on making that perfect fondue.

Article Source: http://www.articlesbase.com/cooking-tips-articles/how-to-make-a-tasty-cheese-fondue-292282.html

2008-12-28T06:03:00.001-08:00

Is An Electric Cheese Grater Right For You?

Author: Ann Marier

Graters cut cheese into small, thin slivers which are perfect for garnishing a variety of dishes. The increased surface area allows cheese to melt more quickly in dishes such as nachos and lasagna. Traditionally, these small pieces of cheese were created by the use of a hand-held grater. A repetitive motion, gliding a block of cheese across the grater's surface, was required to shred the cheese.

However, many found this method to be tiring and eventually painful to the hands when the task was performed repeatedly or over a long period of time. This unfortunate circumstance may hinder cooks from performing their best work. An electric cheese grater takes much of the labor out of the task, without compromising the quality of the resulting cheese pieces.

This kitchen appliance is a great help to those who prepare meals that involve the grating of food frequently. It saves on preparation time, allowing the cook to enjoy the fruits of her labor. Electric cheese graters, as a time saving option, are preferable to the alternative of buying pre-grated cheese. This is because the resulting cheese shreds will be fresher and thus retain more of their flavor. Any cook who takes pride in her cooking wishes to have the freshest, most flavorful ingredients in her recipes.

Choosing the Right One

Choosing the right electric cheese grater is like any other purchase. It is important to shop around for the best price, read customer reviews where available, and ask others for recommendations. Friends, especially those who cook, may be able to recommend an electric cheese grater that will suit you. However, it is essential to be clear about your specific needs, such as how you will be using the appliance and what you hope to achieve with it.

Electric cheese graters range from the very small to the very large (and expensive) restaurant grade. Purchasing one that is not sufficient for your projects is just as wasteful as choosing one with functions you have no use for.

A popular option for the typical domestic cook is the cordless electric cheese grater variety because it provides the convenience of an electric cheese grater, with the ease of movement that would not be possible if the cook were constrained by the limits of an electrical cord. When choosing a cordless version, bear in mind that rechargeable units typically have stronger and more consistent power, while battery operated models are best only for small jobs or soft cheese.

About the Author:
Ann Marier has written many articles on health issues and useful house and garden Topics. Latest articles are about types of cheese and their uses

Article Source: http://www.articlesbase.com/advice-articles/is-an-electric-cheese-grater-right-for-you-135292.html

2008-12-28T06:02:00.001-08:00

How About Having Cheese Tasting Wine and Identifying Its Many Unique Flavors?

Author: Muna wa Wanjiru

There might have been times when you’ve had choose your wine, but have you ever had cheese tasting wine? Have you ever really tasted the unique flavors of the wine that are brought about as a result of having cheese with the wine?

If you’ve never been to a wine tasting then there’s a good chance that you’ve never thought about it before this. That doesn’t mean you need to ignore it altogether though. After having cheese tasting wine and identifying its many unique flavors will have an added dimension for you to enjoy.

For the knowledgeable person selecting a good wine that complements the cheese or vice versa, is not a problem. This situation changes when you’re absolutely new to the way that wines taste. To help with this situation you may want to get some help from wine tasting books. These will be able to help you get an idea of how to select cheese tasting wine.

You can also look on the internet for more information regarding this subject. For the present we will just take a peak into the various cheeses and wines that are supposed to work well together. When you are more confident or you have found some more information you can expand the varieties of wine that you will like to have.

The best way to see which cheese tasting wine you should select will be to first select your wines and your cheeses. In the white wines you should choose well known types like Chardonnay, Riesling, and Gewürztraminer. For these wines you will need to select certain types of cheeses.

While French cheese is recommended it is not strictly needed. There are some people who will recommend that you try Chardonnay with Baked Brie, Riesling with Gouda and Gewürztraminer with Swiss cheese. These are cheese tasting wine combinations that you can try out for your self.

To choose cheese tasting wine for red wines the process is similar. You should first choose your red wines. These will include Cabernet Sauvignon, Chianti and Zinfandel. Having selected the necessary red wines for your cheese tasting wine experiment you must start looking for cheese types that will go with your wine selection. The best types of cheese that you can choose will include Gruyere, Blue Cheese and Muenster.

Once you have selected and chosen your red wines and the cheeses that you feel will go well with these the next step is to pair them. The Chianti combine the Gruyere cheese, the Blue Cheese goes well with Cabernet Sauvignon, and the Zinfandel will taste excellent with the Muenster.

As you see there are many cheese tasting wines that you can choose. The only thing that you should see about is selecting the cheese so that it complements the wine. Likewise if you already have some great wine you should see what delicious French cheeses you can find that will make your wine taste even better.

About the Author:

Muna wa Wanjiru is a web administrator and has been researching and reporting on internet marketing for years. For more information on cheese tasting wine, visit his site at Cheese Tasting Wine

Article Source: http://www.articlesbase.com/hotels-articles/how-about-having-cheese-tasting-wine-and-identifying-its-many-unique-flavors-157559.html