Evaporated milk is just what the name says. It is normal milk that has been heated, usually by steam, until it has evaporated to 40% of it's original volume. This means that 60% of its water has been removed.
Swiss cheeses from Switzerland, like the famous Emmental and Gruyere, are typically crafted of unpasteurized, raw milk. Swiss cheeses produced in the United States, like Aged, Baby, and Lacy or Lorraine Swiss, are made from pasteurized cow’s milk.
Cheddar’s flavor can range from mildly mellow and creamy to sharply robust and pungeant. Generally speaking, the longer cheddar ages, the sharper its taste.
Feta cheese is best when eaten fresh, so always check the date. If the cheese will not be consumed immediately, it is best to store feta in a brine or milk bath, which will reduce the saltiness and help keep the cheese moist and mild in flavor.
For those who base their dietary desires on aroma, this cheese is certainly not high on their list of favorites. The pungent smell of blue cheese is often enough to keep children in particular from trying it, and thus they can never fully enjoy the actual goodness and unique flavor that some people find in this misunderstood cheese.
Because fondue is a communal meal, it seems somewhat logical that participants adhere to a few basic rules of thumb. Be they practical or humorous, in order to facilitate a pleasant dining experience, the general guidelines are as follows
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