Cheese Handling Tips
- Room temperature
Remove from the refrigerator 60 minutes before eating.
- Low and slow cooking
Avoid scorching with even cooking temperatures.
- Smaller for even melting
Cube, shred or dice your cheese before melting.
- 1-6 inch Broil distance
Get the best results by watching for the beginning of melting.
- 30-70% Microwave power
Lower power will avoid “hot spots” that scorch.
- Avoid moisture for opened cheeses
Store cheese in original packaging until opened, then use airtight containers, foil, or wax paper.
- Freeze it if it is 1 pound or less and less than 1 inch thick
Some sources say that freezing affects texture enough that you should only freeze if the intended use will eventually be melting. Otherwise, unthaw cheese in the refrigerator, and store natural cheeses up to three months.
- Mild cheese pairs best with tart fruit; strong cheese pairs with sweet fruit
Choose these flavor combinations to avoid unnaturally strong tastes and for the best overall experience.
- Acids in recipes may cause cheese to separate
Vinegar in your recipe may cause stringy cheese. Add cheese at the last moment.
- Weigh it!
4 ounces of grated or cubed cheese equals one cup in recipes.
