‘National Cheese Lover’s Day
CHEESEY LOVERS
Saturday, January 20th is ‘National Cheese Lover’s Day. How many different kinds of cheese can you think of? There is at least one cheese for every letter of the Alphabet, but most letters have multiple cheeses, many more than I could ever thnk of. I could only come up with about 45 different cheeses without having to look them up. I was flabbergasted when I did look them and came up with 613. There are probably even more than the ones I found. Granted, many of these cheese are variations on a theme. That is, there are several different types of Cheddars – it seems that each of the English speaking countries have their own. Then there are the variations on Bleu Cheeses, Brie, Swiss and on and on.
Cheese is usually made from Cow’s Milk but there are cheeses made from Goat’s Milk and from Sheep’s Milk. If you want to count them as Cheese, then there those made from Tofu – a product that is supposed to resemble cheese, but certainly does not possess all of the qualities of ‘real’ cheese.
I was going to write this blog on all the different types of cheese and the uses that we have for them, but upon second thought, I am going to limit it to America’s favorite Cheese and i am guessing that would be Cheddar. Unfortunately, some of our Cheese Producer’s have taken a really good Cheddar Cheese and then turned it into something that may or may not be considered Cheese by an afficionado.
Cheddar Cheese is usually a firm Cheese, dark Yellow in color. The color certainly has to be added and hopefully it is from natural sources. There is also White Cheddar and if I am not mistaken Irish Cheddar is usually white. Cheddar Cheese also comes in many taste variations. There is Mild, Medium, Sharp and Extra Sharp. The Sharper the Cheese the firmer it usually is and the reason for this is that to be sharp a cheese is aged longer and when it is aged longer, it becomes drier and therefore, harder.
American Cheese, which is made from Cheddar Cheese is a version of Cheddar that is ground up and has gum arabic added to it to give it the consistency that some of us are familiar with. Cheese Spreads are also variations on Cheddar.
Cheddar Cheese makes great sandwiches and toppings for Hamburgers. It is also the basis for one of our most popular dishes and that Is Macaroni and Cheese. Cheddar Cheese is also a popular cheese for omelets, biscuits, breads and one of our most popular and succesful snack products – Cheese Puffs.
I was going to write this blog on cheese which I did. But after finding out how many different cheeses there are, I have decided that I will do a weekly Cheese Blog on either one type of cheese and its variations and/or once having finished the variants, will concentrate on the alphabet starting with A or Z? Please let me know. Would be much easier to start with Z as there are only 3 different types of cheese that I could find starting with the letter Z.
For a good Cheese Dish for ‘National Cheese Day’ try my Macaroni and Cheese Supreme macaroni-and-cheese-supreme/ or a Cheesy Broccoli side dish /cheesy-broccoli-casserole/to go with your meat entree
Happy ‘National Cheese Day’ everyone!
Categories: Bread, Dinner Ideas, Lunch Ideas, Main, Mexican, National Food Days Tags: Burgers, Cheddar, Cheese, Cows Milk, Goat's Milk, Milk, Popcorn, Puffs, Sheep's Milk, Varities of Cheese
MACARONI DAY
July 14th is Bastille Day in France but in the United States it is Macaroni Day. What better way to consume your macaroni than in the All American Favorite – Macaroni and Cheese. There are many ways in which you can make this yummy dish and there is a whole range of pasta shapes that one can use. One of the favorites of my family is Wagon Wheels, the shape that is reminiscent of the American Pioneer’s trek westward.
Macaroni and Cheese is traditionally made with Cheddar Cheese, but the addition of other cheese gives more depth of flavor and creaminess. To make Mac & Cheese you will need:
½ lb. Pasta
½ lb. Cheddar Cheese
¼ lb. Gouda or Cream Cheese (for creaminess)
Diced Onion
4 Tbsps. unsalted Butter
4 Tbsps. All-Purpose Flour
2 cups Milk, Cream or Half & Half
1 tsp. Dijon Mustard
Dash Worcestershire Sauce
Salt & Pepper (to taste)
Chives
Paprika
Bring at least 4 quarts of salted water to a rapid boil. The salt adds flavor to the pasta and also increases the temperature point of the water, thus making the pasta cook faster. Once the water comes to a rolling boil, add the Pasta, stir and continue boiling (uncovered) for anywhere from 8 – 12 minutes. (This will depend on the pasta used) It can be just a tad undercooked if the Mac & Cheese is to go into the oven. All pasta should be cooked to ‘al dente’ which gives it just a little bite.
While the Pasta is cooking, begin making your Cheese Sauce. Shred your Cheese if you purchased block cheese and set it aside.
Shredded Cheddar
In the photo above, the Cheese is sitll in the Food Processor but with the blade removed.
Dice your Onion (about ¼ cup will do); using the Onion is optional but it does give nice flavor to the cheese.
Use a large Saucepan and melt the Butter over low heat; add the Onion and cook until soft. Next stir in the Flour and continue stirring until a paste is formed. Slowly add the Milk, stirring continuously. If the mixture seems to be a little lumpy, use your whisk to smooth it out. Cook and stir until the mixture thickens (it should be able to coat the back of a metal spoon). Once the White Sauce is of the desired consistency, add the Shredded Cheese and the Cream Cheese. If Gouda is used instead of Cream Cheese, this should be shredded along with the Cheddar Cheese.
Adding the Cheese to the White Sauce
Shut the heat off and continue stirring until all the Cheese is melted. Add the Mustard, Worcestershire and Salt and White Pepper to taste. (Approximately 1 tsp. Salt and ½ tsp. White Pepper)
Pour the cooked Pasta into a colander and shake out all the water.
Cooked & Draied Pasta
If you don’t add the Cheese Sauce immediately, rinse the Pasta with warm water to keep it from sticking together. Return the Pasta to its cooking pot and slowly add the Cheese Sauce. Gently mix, over and under, to coat all the macaroni.
Adding the Cheese Sauce to the Pasta
Transfer the Cheese coated Pasta to a baking dish. About ½ hour before serving time, place the dish in the oven and heat until the Mac & Cheese is thoroughly heated through. (This will take about 20 minutes) Mac & Cheese can be made early in the day or the night before, but be sure to refrigerate it until ready to use. If you do refrigerate it, allow the dish to warm up before baking or place it uncovered, in a cold oven and then turn the oven on. This will allow the dish to warm up slowly without being stressed to the point of breaking.
This is just one way to enjoy Macaroni. You can use any shape pasta you desired and any combination of cheeses. So enjoy Macaroni Day with your own creation of Mac & Cheese or a Macaroni Salad.
Categories: Dinner Ideas, Lunch Ideas, National Food Days Tags: butter, Cheddar, Cream, Cream Cheese, Flour, Gouda, Mac & Cheese, Milk, Wagon Wheel Pasta
