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Cheese tips

Thursday, April 24, 2003

Cream and salt give cheeses their flavors so it's not surprising that cheeses are usually fairly high in fat and sodium.

Whole milk cheeses tend to have 45 percent to 55 percent butterfat and 1 percent to 2 percent sodium.

Triple cream cheeses can have as much as 75 percent butterfat content.

Most cheeses should be stored in the refrigerator but served at room temperature.

Cheeses are easier to grate when cold from the refrigerator.

Because cheeses need to breathe as they are stored, experts usually do not recommend covering them in clear plastic wrap for long-term storage. Wax paper is a better choice.

If firm or semifirm cheeses develop mold, just cut it off before using.

Cheeses undergo changes in texture if frozen. The changes aren't noticeable if the cheese is used in cooking.

Sources: "The Food Lover's Tiptionary" and "The Cheese Primer"

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