Part of the Premierfoods group
0Cheese tips for grate bakes/media/257317/cheesr-tips-thumb.jpg<table border="0"> <tbody> <tr> <td colspan="3"><img width="680" height="453" src="/media/257306/banner.jpg" alt="Cheese tips" border="0" style="display: block;"/></td> </tr> <tr> <td colspan="3"> <p>Rarely does a game-changing savoury bake come into being without cheese. To enhance the flavour of cheesy bakes, it’s a gouda idea to know your cheeses and how best to use them. Follow this simple guide:</p> <strong>Melting point</strong> <p>When melting cheese into a hot mixture, add the cheese just before serving. Any sooner and it’ll sink to the bottom of the dish.</p> <p>Some delicate cheeses lose their flavour when heated. Test a small amount before preparing an entire meal that just tastes like hot milk.</p> <strong>Bits and pieces</strong> <p>To avoid a mushy mess, shred cheese while it’s cold using a food processor or a good, old-fashioned grater. This applies to hard and soft cheese. Shredding cheese before melting results in a shorter melting time.</p> <strong>To the book</strong> <p>When using a recipe, it’s best to stick to the cheese that’s asked for, unless variation is encouraged. No two cheeses will have exactly the same properties and will most likely have differing melting or setting behaviour.</p> <strong>Know your cheeses</strong> <br /><strong>Stretchy and stringy</strong> <p>These cheeses are key players on favourites like pizza and Panini sandwiches. When melted they result in rich, stretchy deliciousness:</p> </td> </tr> <tr> <td><img width="227" height="151" src="/media/257307/mozarella.jpg" alt="Mozarella" border="0" style="display: block;"/></td> <td><img width="214" height="151" src="/media/257308/scarmoza.jpg" alt="Scarmoza" border="0" style="display: block;"/></td> <td style="padding-bottom: 10px;"><img width="227" height="151" src="/media/257310/provolone.jpg" alt="Provolone" border="0" style="display: block;"/></td> </tr> <tr> <td colspan="3"><strong>Smooth Operators</strong> <p>Some of these cheeses are thick and gooey while others are on the lighter side. Despite the difference in form, they’re all great for making toasties and garnishing salads and tarts. They add richness to pasta dishes and bakes like soufflés:</p> </td> </tr> <tr> <td><img width="227" height="152" src="/media/257311/cheddar.jpg" alt="Cheddar" border="0" style="display: block;"/></td> <td><img width="203" height="152" src="/media/257312/brie.jpg" alt="Brie" border="0" style="display: block;"/></td> <td style="padding-bottom: 10px;"><img width="229" height="152" src="/media/257313/blue-cheese.jpg" alt="Blue Cheese" border="0" style="display: block;"/></td> </tr> <tr> <td colspan="3"><strong>Non-shape shifters</strong> <p>Grilled, fried or baked, the following cheeses soften, but generally retain their shape when heated:</p> </td> </tr> <tr> <td><img width="230" height="153" src="/media/257314/goat-cheese.jpg" alt="Goat Cheese" border="0" style="display: block;"/></td> <td><img width="198" height="132" src="/media/257314/goat-cheese_198x132.jpg" alt="Halloumi" border="0" style="display: block;"/></td> <td style="padding-bottom: 10px;"><img width="228" height="152" src="/media/257316/feta.jpg" alt="Feta" border="0" style="display: block;"/></td> </tr> <tr> <td colspan="3"> <p>Test out your new skills and try our <a href="/recipes/light-meals/cheese-souffl%C3%A9.aspx#.VrIW4rJ9671">cheese soufflé</a>, <a href="/recipes/tarts/apricot-cream-cheese-tart.aspx#.VrIXArJ9671">apricot cream cheese tart</a> or <a href="/recipes/light-meals/peppadew-feta-quiche.aspx#.VrIXHrJ9671">peppadew and feta quiche </a>recipes.</p> </td> </tr> </tbody> </table>
Cheese tips for grate bakes