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See Also: Cheddar Cheese; Cheese Trivia; Blue Cheeses; Cheese Quotes etc.
CHEESE
Freezing Cheese: If necessary, hard or semi-hard cheese can be frozen if cut in 1/2- to 1-pound sizes and packaged in moisture-vapor resistant material. This cheese may become crumbly and mealy when frozen, but will retain its flavor. Cream cheese and cottage cheese do not freeze well. However, if combined with heavy cream, cream cheese can be frozen for later use in dips or as icing on frozen sandwich loaves.
National Center for Home Food Preservation www.uga.edu/nchfp
MOLD ON CHEESE:
Preventing mold - To prevent mold on cheese, wrap it in a cloth dampened with saltwater before refrigerating.
Some molds are used to make certain kinds of cheeses including Roquefort, blue, Gorgonzola, Stilton, Camembert, and Brie. The mold on these cheeses is safe to eat. Mold on other types of cheeses should not be there. Discard any soft cheese showing mold. For hard cheese, such as Cheddar, cut off at least 1-inch around and below the mold spot (keep the knife out of the mold itself). After trimming off the mold, the remaining cheese should be safe to eat. Re-cover the cheese in fresh wrap and keep refrigerated.
Most people that are allergic to cow milk products or who are lactose intolerant can use goat and sheep milk products. The lactose or protein in the milk is what usually causes the allergic reaction or intolerance. Goat & sheep milk both have lactose and protein but it is of a different make up that doesn't bother most people.
The proteins in cow's milk are huge, fit for an animal that will one day weigh in over 500 lbs. The proteins in humans, sheep, and goats, are very short, which is why babies (the infirm, and arthritics) will often thrive on goat's milk, and raw goat's milk also is loaded with the enzymes that enable the metabolizing of the calcium.
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