Gouda is made from cow’s milk, which is cultured and heated until the curds separate from the whey. About ten percent of the mixture is curds, which are then pressed into circular molds for a couple of hours. The round molds give the cheese its traditional wheel-like shape. After that, it is soaked in a brine solution, which gives the cheese its rind and enhances its flavor. Once the salt soaks in, the cheese is dried for a couple of days, then coated with red or yellow paraffin wax to prevent it from drying out. The large wheels of cheese usually weigh between 10 and 25 pounds and can be aged anywhere from a few weeks to over a year. When aged for over a year, Gouda takes on an almost cheddar-like flavor.

Although Gouda is Holland’s most famous exported cheese, it is now produced in many other countries around the world, generally by the same methods. However, in some countries, government regulations prohibit the use of raw milk. Gouda from Australia, New Zealand, Israel, Brazil, Sweden, Norway, and other European countries can be found in many cheese markets, mega-marts, and health food stores. Gouda can be made from whole or part-skim cow’s milk and is also available in a smoked variety. Due to its higher fat content, Gouda is considerably creamier than other common cheeses, such as cheddar or Edam.

Traditional Dutch Gouda, with its intense flavor, is perfect for shredding and grating. It is aged for 18 months and coated in black wax, which offers a sharp visual contrast to the orange cheese. Specialty Goudas may have cracked pepper, garlic, onions, caraway, or cumin seed, or nettles and other fresh herbs mixed into the curd. Aged Gouda that has been cured for two years is rarer and prized by cheese experts. Keep in mind that the younger the Gouda, the milder the flavor.

History

For centuries, farmers from surrounding towns have brought their produce to the cheese market in Gouda. The “Waag” (Weigh House) in Gouda is one of many beautiful monuments in the town and dates back to 1668. During the summer, cheese is weighed here every Thursday morning in a ceremony that draws many tourists. Anyone interested—or hungry—can also take the opportunity to taste authentic Gouda cheese.

The old weigh house of Gouda is now a cheese museum. The Dutch dairy industry and the city of Gouda are placed in the framework of cultural history, economy, architecture, society, agriculture, trade, and industry through visual displays and modern interactive media devices.

Types of Gouda

Baby Gouda
Baby Gouda comes in rounds weighing no more than a pound and usually has a red wax coating. Some Goudas are flavored with cumin or herbs. Although Gouda is extremely mild-flavored, it pairs particularly well with beer, red wines, and dark bread. The Dutch make a dish called kaasdoop, which is a Gouda fondue served with potatoes and rye bread.

Goat’s Milk Gouda
This type, also made in Holland, resembles traditional Gouda in texture and appearance but has a tangier flavor.

American Gouda
Mass-produced in Wisconsin and New York State, this cheese is very similar to the Dutch original. It is available in wheels weighing less than a pound. Today, a number of skilled American artisans also produce unique and highly prized Gouda cheese.

Gouda’s Nutritional Highlights

Gouda cheese (1 slice, 1 oz / 28g):

Calories: 101

Protein: 7.0g

Carbohydrates: 0.63g

Total Fat: 7.8g

Fiber: 0.0g

Buying and Storing Tips
Semi-soft Gouda is typically stable for about a month. Unopened Gouda packaged in paraffin can be kept safely for approximately a year when refrigerated.

Preparation, Uses, and Tips
Gouda is great as a table cheese, for snacks, and for grilling. Aged Gouda can be grated over baked potatoes or included in potatoes au gratin. It pairs particularly well with good bread and any type of wine or beer. Gouda is also a breakfast staple in Europe, eaten with fresh fruit.

Serving Suggestions
This mild, nutty, creamy cheese with a piquant aroma also works well as a substitute for cheddar in macaroni and cheese recipes. The Dutch make a Gouda fondue with this cheese. Since Gouda is perfect for eating with crackers and fruit, and pairs wonderfully with a glass of Chardonnay, it just might be the perfect cheese for entertaining friends and family.

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Swiss cheeses from Switzerland, like the famous Emmental and Gruyère, are typically crafted from unpasteurized, raw milk. Swiss cheeses produced in the United States, such as Aged, Baby, and Lacy or Lorraine Swiss, are made from pasteurized cow’s milk.

Aged Swiss is a strong, sharply flavored cheese with a firm texture compared to the other varieties. Both Baby and Lacy Swiss are semi-soft with a relatively milder flavor. Baby is made with whole milk, while Lacy is made with low-fat milk.

Swiss cheese hues range from creamy ivory to a deeper yellow. Its flavor, often described as nutty, varies from very mild to quite sharp.

Storage Tips and Freezing Swiss Cheese

When storing Swiss cheese, keep in mind that its flavor intensifies as it ages. Swiss cheese will last tightly wrapped in the refrigerator for up to two months as blocks, or up to one month if sliced.

To freeze Swiss cheese for later use, store ½-pound (or smaller) blocks in zip-lock baggies. It will last in the freezer for up to six months, but should be used within several days after thawing in the refrigerator. After being frozen, Swiss cheese may become crumbly upon thawing, but it will still make a fine ingredient in cooked recipes. Swiss cheese grates best cold but tastes best at room temperature.

One common question about Swiss cheese is how it gets its holes. These holes, technically called “eyes,” are formed by microbiological activity. Three strains of bacteria are used in Swiss cheese production. One strain consumes the lactic acid produced by the other strains, emitting carbon dioxide in the process. This emission makes bubbles, which form the eyes. The speed of this bubbling process – and the size of the eyes – can be impacted by factors like acidity, curing time, and temperature.

Industry standards have recently changed to accommodate processing concerns. Swiss cheese eyes used to need to be between 11/16 and 13/16 of an inch (about the size of a nickel) to be stamped Grade A. However, large holes often got caught in slicing machinery, leading U.S. commercial cheese makers to request a change. Now, cheese with holes as small as 3/8 of an inch (about half the original size) can earn the highest grade.

Known for melting easily with excellent results, Swiss cheese makes a fine addition to cheese-based recipes. However, high heat will result in a rubbery product, so it’s best to use consistent medium heat when melting Swiss.

With its name derived from the French word “fondre,” meaning “to melt,” fondue was invented as a way to use up hardened cheese and dry bread. Once a peasant dish, fondue is now associated with social gatherings and remains a fun and tasty tradition.

Swiss Fondue

Ingredients:

1 pound Swiss cheese, grated
2 tablespoons all-purpose flour
1 clove garlic
2 cups dry white wine
2 tablespoons Kirsch or brandy (optional)
¼ cup Parmesan cheese, grated
¼ teaspoon ground nutmeg

For dipping:

French and Pumpernickel bread, cubed into bite-sized pieces
Apple slices
Assorted vegetables – cauliflower, broccoli, celery

Instructions:

• Toss Swiss cheese with flour to coat evenly, then set aside.
• Cut the garlic clove in half and rub the interior of the fondue pot to evenly distribute the garlic juices.
• Pour white wine into the fondue pot and gently bring to a simmer—do not boil.
• Gradually add the Swiss cheese to the hot wine, a handful at a time, stirring constantly with a wooden spoon.
• Once all the cheese has melted, add the Kirsch or brandy (if using), Parmesan cheese, and nutmeg. Heat until just boiling, stirring constantly.
• Serve with bread, fruit, and vegetables for dipping.
• Traditionally, if someone dropped their piece of bread or another dipper into the fondue pot, they were required to buy dinner for everyone else.

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The History and Evolution of Milk Consumption

A central characteristic of mammals, female milk production nourishes babies before they can digest more complex foods. Colostrum is the first milk produced by a female, usually in the late stages of pregnancy or just after birth, and contains antibodies and other beneficial nutrients for the newborn. In some species, the newborn must receive colostrum to survive.

For humans, evidence suggests that human breast milk (instead of infant formula) is the optimal nutrient source for babies. In many humans, the ability to process milk drops between the ages of two and five. However, a certain mutation has caused some populations, specifically northern Europeans, to retain the ability to digest milk. In those milk-tolerant populations, consumption of dairy products into adulthood is quite popular.

It is thought that humans began consuming animal milk after the domestication of ruminant animals (cows, sheep, goats, etc.) sometime around 6000-8000 BC. These animals can live on grass (a very abundant product in many parts of the world), and although meat and hide are useful, a cow can produce milk each year, providing a sustainable source of food and nutrition. Possibly discovered by accident, butter and cheese also became important staples, and their use quickly spread throughout Europe, Asia, and parts of Africa. Today, cows are specifically bred for milk production, and dairy farmers produce milk on an industrial scale with automated milking equipment.

Raw cow’s milk must be processed by pasteurization to remove possible bacteria, and is often homogenized to prevent the separation of milk into a top layer of high-fat cream and a bottom layer of lower-fat milk. Pasteurization, which some people believe removes beneficial microorganisms and nutrients along with the bad, is a process of heating the raw milk to a certain temperature to kill bacteria like salmonella or tuberculosis, then cooling it for transportation. Though the milk is pasteurized, it is still perishable; an expiration date is printed on the milk carton, and the milk must be sold before the date passes.

Homogenization prevents milk separation by breaking up fat globules. Homogenized milk has a blander taste, is whiter, and is more resistant to developing an odd flavor. Unhomogenized milk (still pasteurized), now making a comeback on the west coast of the United States, is thought to be more easily digested by humans, but may not be as stable as homogenized milk.

While milk is now enjoyed all over the world and offered in many different varieties such as vitamin D, skim, 2%, chocolate, and other flavors, the health benefits and potential detriments of milk are still under debate. During the 1950s, a system was developed to produce milk with different fat contents, leading to the choices present in supermarkets today. A 1-cup serving of 2% cow’s milk contains approximately 285 mg of calcium (22%-29% of the daily recommended intake). It also contains nearly 8 grams of protein, vitamins D, A, and K, iodine for thyroid function, potassium, magnesium, and vitamin B12.

The consumption of low-fat milk has been linked in various studies to a reduced risk of obesity and heart disease. Obese individuals who drink milk may avoid type II diabetes. High-fat milk, on the other hand, is higher in cholesterol, and may actually increase the risk for heart disease when consumed in large amounts. Also, rBGH is now given to cows to increase milk production, but it can cause mastitis in the cow, leading to inflammation and high levels of somatic blood cells (possibly a form of pus) in dairy products. Europe has a somatic cell limit for their milk, and Canada, New Zealand, Japan, and Australia have banned all milk from rBGH cows due to mastitis problems.

For individuals with lactose intolerance, milk consumption will cause gas and diarrhea. Recent studies have indicated a possible link between high calcium intake and prostate cancer, although the exact amount of calcium absorbed by the body from a cup of milk is unknown.

Milk is sold throughout the world in plastic jugs, waxed cardboard containers, glass bottles, and even plastic bags. It is obviously an important part of human culture (we named the galaxy after milk: the Milky Way), and is used in thousands of products. The term ‘milk’ is even used for non-animal products like soy milk and coconut milk, which provide a milk substitute for the lactose intolerant. As humans, we should understand that milk was our very first introduction to food. Even if we stray from milk later on in our lives due to allergies or fear of hormones, we have milk to thank (and our mothers) as our primary source of nutrition and life.

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The name ‘feta’ comes from the Italian word fetta (meaning “slice”), and dates back to the 17th century, likely referring to the method of cutting the cheese into thin slices for serving on a plate. Feta can range from soft to semi-hard and is usually formed into square cakes without any skin. It is a clean white color with a rich, distinguishable aroma and is known for its tangy, salty flavor, which can range from mild to sharp. Its milk fat content can range from 30 to 60 percent. In some cases, even individuals who are lactose intolerant or allergic to cow’s milk products are able to consume goat and sheep milk without experiencing side effects. While goat and sheep milk contain both lactose and protein, their composition is different, making them more tolerable for some people.

Feta Cheese Selection and Storage

The finest feta cheese should be purchased directly from its brine bath. If pre-packaged, it should include some brine to keep it moist. Feta cheese is best when eaten fresh, so always check the date. If the cheese will not be consumed immediately, it should be stored in a brine or milk bath. This will reduce the saltiness and help maintain the cheese’s moist and mild flavor. Properly stored in brine or milk and refrigerated, feta cheese can last up to three months. If additional brine is needed, mix one pound of kosher salt with a gallon of water. Feta should always be protected from exposure to air, as it will dry out and cause the taste to become sharper or sour.

• Freeze: Feta can be frozen, but its texture will change slightly. After defrosting, it is best to crumble it over salads or use it in cooked dishes, rather than as slices. To freeze, wrap it in airtight plastic packaging and defrost, still wrapped, in the refrigerator. Once defrosted, store it in brine or olive oil if not used immediately.
• Store in Paper: Barrel-aged feta sold directly from the barrel is often wrapped in lightweight paper, then placed in a plastic bag. Keep the feta in the paper, even if it becomes soggy from the cheese’s moisture, and store it in either a plastic bag or plastic wrap.
• Store in Olive Oil: This is often referred to as “marinated feta” and is excellent for use in salads. Place chunks of feta in a glass jar, filling to 1/2 inch from the top, and cover completely with olive oil. Seal tightly and store. Do not refrigerate.

Shopping for Feta

Shopping for feta cheese can be a bit confusing. Despite the 2005 ruling by the European Union restricting the use of the name “feta” to Greece, the market is still filled with cheese labeled “feta” from other EU member countries like France and Denmark. Feta can also be found from Romania, Bulgaria, and the United States.
Most chain supermarkets sell feta in small packages, but there are other options. If you wish to purchase larger quantities, check out Greek and Middle Eastern markets in your area, or shop online using your favorite search engine to find “feta cheese.” Online sources like iGourmet and Amazon’s Gourmet Food Shop are just a few options.

Authentic feta cheese can be somewhat expensive, costing between $7 and $10 per pound when purchased in small quantities. However, if you buy in bulk and store it properly, the price is likely to become more affordable.

Nutrition

The milk fat content of feta ranges from 45 to 60 percent. Typically, the nutritional values for one ounce of feta cheese are:
In 1 oz. of feta:

• 75 calories,
• 1 gram of carbohydrates,
• 4 grams of protein,
• 25 milligrams of cholesterol,
• 6 grams of fat,
• 4.2 grams of saturated fat.

Feta Cheese Cooking Tips

• In general, feta cheese and goat’s cheese can be used interchangeably if needed.
• Those on salt-restricted diets should avoid feta cheese.
• Feta is considered a medium-fat cheese, similar to mozzarella and reduced-fat versions of regular cheeses.
• Allow about thirty minutes for feta cheese to come to room temperature to fully enjoy its rich, tangy flavor and creamy texture.
• If needed, Muenster cheese can be substituted for feta cheese in many cooked recipes.

A Few Quick Serving Ideas for Feta

Feta is delicious crumbled over salads (especially the Classic Greek Salad) or served with sliced tomatoes, sprinkled with olive oil and fresh herbs. It is also used as a filling for puff pastry (feuilletes).
Feta is a key ingredient in Greek salad, but like most cheeses, it can also be served cooked. It is sometimes grilled as part of a sandwich, offering a salty alternative to other cheeses in a variety of dishes.

Feta can also be used in a fondue when mixed with ricotta cheese, butter, lemon juice, and parsley.

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This simple-to-prepare meal utilized ingredients that were found in most average homes, and was invented out of necessity when villagers living in remote mountain areas found it difficult to replace fresh food that became scarce during the winter months. The Swiss found that even cheese that had passed its prime could be made not only edible, but also delicious due to the blending and melting process. When local wines and seasonings were added, even stale bread tasted scrumptious after it was swirled in the creamy melted cheese.

Etiquette

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: Spear a piece of bread on the end of your fondue fork and dip it into the pot, then twirl the bread cube gently in the cheese until thoroughly coated. It is best to let the bread drip before putting it in your mouth, which will allow the excess to dribble back into the pot and afford time for cooling. It is considered bad form to touch the fork with your lips or tongue because the fork does go back in the pot. Avoid double dipping at all times.

The Swiss Tradition

Most recipes we see for traditional Swiss style fondue are a combination of two cheeses, Gruyere and Emmenthaler. These two cheeses are combined because either cheese alone would taste too sharp or too bland. The cheeses are most commonly melted in a dry white wine. Kirsch (a clear cherry brandy) is added if the cheese itself is too young to produce the desired tartness.

Each canton in Switzerland has their own “traditional” style fondue, such as:

• Fribourg: The fondue from this region combines Gruyere with Vacherin a Fondue. The wine and Kirsch is only added if the cheese is not fully ripened. When the wine is not used, guests dip their bread in plum schnapps, then into the fondue.
• Geneva: Geneva uses three cheeses, Gruyere, Emmental and Walliser Bergkase. A regional addition may include chopped morel mushrooms.
• Glarus: First a roux is made of butter, flour, and milk, then Gruyere and Schabzieger cheeses are added.
• Eastern Switzerland: Appenzeller and Vacherin a Fondue are the cheeses of choice combined with a dry cider.
• Vaud: The locals roast and chop garlic then combine with Gruyere cheese.
• Neuchatel: A combination of two thirds Gruyere and one third Emmental, or a half and half version with Neuchatel wine.
• French Fondues: Fondue Savoyarde: comte savoyard, beaufort, and emmental. Fondue Jurassienne: pure mature and normal comte
• Italian Fondue: Fonduta: is prepared in the French-minority region of Aosta valley in Italy, and uses fontina, milk, eggs, and truffles.

The perfect Fondue:

In what is considered a perfect cheese fondue, the mixture is held at a temperature low enough to prevent burning, but hot enough to keep the fondue smooth and liquid. Ideally, when the fondue is finished, there will be a thin crust of toasted, but not burnt cheese in the bottom of the caquelon. In French, this is commonly referred to as ‘la religieuse’ (the nun).

Bread:

When choosing the consummate bread to accompany the fondue, crusty French or Italian style bread will do, but a baguette works very well. When slicing the bread, it is best to make sure that each piece includes some of the crust, which will help to keep the bread on the fork when it is dipped into the cheese.

Renewed Interest:

Once it was a popular form of entertaining in the 1950s and 1960s, and now fondue is currently making a significant comeback. Streamlined fondue sets and beautifully revived traditional units can be found on the shelves and websites of cookware stores. Apparently, a brand-new generation has suddenly discovered that fondue is a delicious, intimate, and easy way to entertain friends and family.

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Shelf Life

First, you should know the shelf life of the type of cheese you are storing. Generally, hard cheeses, like Cheddar and Swiss, last longer than soft cheeses, like Brie. Once opened, Cheddar and Swiss last about 24-28 days in the fridge. Soft cheeses last only about 5-7 days.

If the stored cheese appears to be extremely dry, has a slimy texture, or has an “off” odor, you should discard it.

If there is mold on the cheese, cut off about ½ an inch from the cheese to ensure that the mold is completely removed. You can then eat the remaining cheese.

Storing Cheese

The enzymes and bacteria in cheese need air and moisture to survive. Proper storage is essential to maintaining cheese for its full shelf life.

Optimum storage of cheese involves temperature, location in the fridge, and proper wrapping.

The ideal temperature for cheese storage is 35-45 ºF (1.6-7.2 ºC). Temperatures that are too low can affect the natural aging of cheese, so cheese should be stored in a warmer part of the fridge. Many cheese industry experts recommend using the bottom vegetable crisper to store cheese. As with most dairy products and eggs, you should avoid storing cheese in the door due to temperature fluctuations.

There is some debate over the best way to wrap hard cheeses. Some people believe that it is okay to use plastic wrap, but most claim that tight wrapping in plastic is not ideal for most cheeses. Instead, you should use waxed or parchment paper or aluminum foil. You can store wrapped cheese in a loose-fitting plastic food bag. You can also use a food bag for unwrapped cheese, as long as you allow some air inside the bag. For naturally dry cheeses, like Parmesan or Asiago, use plastic wrap to prevent the cheese from losing excessive moisture. No matter how you choose to store your cheese, you should change the wrapping every few days.

Semi-soft cheeses, like Brie, should be wrapped in parchment or waxed paper. They can also be stored in plastic containers. Soft, fresh cheeses, like Feta, should always be stored in a plastic container.

Cheeses with strong aromas, like Blue, should be double-wrapped and stored in an airtight container to prevent their odors from mingling with other foods in the refrigerator.

Freezing is not recommended for cheese due to potential changes in its texture and taste. If you do decide to freeze cheese, it may be suitable only for cooking, as it will be somewhat dry and crumbly after thawing. Thaw frozen cheese in the refrigerator, and do not keep it in the freezer for more than two months.

Serving Cheese

With the exception of fresh cheeses, which should be kept cold until serving time, you should let cheeses come to room temperature before serving. The warmer temperature helps bring out the flavor of the cheese. Try not to cut too much – smaller pieces of leftover cheese will dry out faster when returned to the refrigerator.

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Cheddar’s history is almost as rich as its distinctive flavor. In 1724, the famous author Daniel Defoe dedicated an entire section of his A Tour of the Islands of Great Britain to the Somerset village of Cheddar and its cheese. But the cheese had already gained fame on its own merit.

Records indicate that King Henry II (who declared cheddar cheese to be Britain’s best) purchased 10,240 pounds of it in 1170. His son, Prince John, purchased nearly the same amount fourteen years later.

Cheddar cheese continued to be a royal favorite, and by the reign of Charles I, it had become so highly regarded that it was commissioned and purchased before it was even made and was only available in the king’s court.

The scope of the cheese’s preferred status broadened over the years. In fact, more than 3,500 pounds of cheddar accompanied Captain Robert Scott aboard the Discovery during his 1901 expedition to Antarctica.

Cheddar’s specific origins are not exactly known. One legend is that a milkmaid, fearing for her safety, hastily abandoned her pail of milk in the Cheddar Caves. When she returned, the milk had produced what we now call cheddar cheese.

We do know that the cheese was indeed born in Cheddar, where much of its traditional flavor has been attributed to the county’s grazing pastures. Additionally, the Cheddar Caves provided an ideal 7-degree storage environment. Those days are gone, however, as the cozy caves with their delicious contents attracted rodent visitors.

Cheddar cheese now accounts for about half of the United Kingdom’s annual cheese market, and it is also made in other locations worldwide.

The Cheddaring Process & Variations

In fact, the name now has far less to do with location and more to do with process. “Cheddaring” has come to mean a step in cheesemaking where the curd is cut into cubes, stacked, and turned until the desired level of consistency is attained. This process effectively separates the curd from the whey and produces the familiar smooth, silky curd so characteristic of cheddar.

No matter how similar the process used, cheddar varieties vary greatly in flavor and color depending on their aging and place of origin. In the United States, varieties range from a mild Colby/Longhorn to a sharper white Vermont or a very sharp and sometimes smoky New York style.

Cheddar’s flavor can range from mildly mellow and creamy to sharply robust and pungent. Generally speaking, the longer cheddar ages, the sharper its taste.

In its natural state, cheddar is normally white or pale yellow. Many cheesemakers have traditionally colored cheddar to help with identification of either batch, region, or manufacturer. (Annatto is typically used to give cheddar its familiar orange color.)

Cheddar is normally made from cow’s milk and is a good source of protein. It provides more than one-fifth of the daily requirement of vitamin B12 per slice, making it a valuable part of a vegetarian diet.

Cheddar stores easily and freezes well for future use. (To freeze with good results, cut the cheddar into 8-ounce pieces and store them in zip-lock baggies. When you are ready to use it, let it thaw in the refrigerator. You should use it quickly after thawing.)

Whether melted over tortilla chips for nachos, emulsified with potatoes for a hearty soup, or simply sliced atop a piping hot slice of apple pie, cheddar cheese adds an irreplaceable touch to many dishes.

This recipe is always well-received at cocktail parties and luncheons, and it is delicious either warm or cold.

Artichoke Crustless Quiche

• 2 cups cheddar or sharp cheddar cheese, shredded
• 2 tablespoons all-purpose flour
• 5 eggs
• 1 cup heavy whipping cream, half-and-half, or milk
• 1/2 teaspoon oregano
• Salt and pepper to taste
• 2 jars marinated artichoke hearts, drained

Directions:

Preheat oven to 350°F.
Prepare quiche or pie pan with non-stick spray coating.
Lightly toss the shredded cheese with flour, coating the cheddar.
Beat eggs until pale golden yellow, then beat in cream or milk.
Add oregano, salt, and pepper.
Add the cheese mixture and artichoke hearts.
Spread evenly in the quiche pan (or pie pan).
Bake at 350°F for about 45 minutes until lightly browned and puffy on top.
Insert a toothpick near the center to check for doneness; it should come out clean.
Cool for 10 minutes. Cut into wedges or squares to serve.

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Understanding the Differences Between Evaporated and Condensed Milk

Evaporated milk is exactly what the name implies: normal milk that has been heated, typically by steam, until it has evaporated to 40% of its original volume. This means that 60% of the water has been removed. This process does a couple of things: First, it concentrates the milk sugars, making the milk taste sweeter by volume. Second, it increases the viscosity of the milk, making it thicker. This thickening is important in some recipes because evaporated milk contributes a lot of the body to the finished product. It’s commonly used as a lighter alternative to heavy cream in baked goods, desserts, soups, and sauces.

Evaporated milk has a long shelf life, making it a great item to keep in your pantry for emergencies and preparedness. It can be turned back into drinkable regular milk (of sorts) by mixing it with an equal portion of water. For those watching their weight, evaporated milk is available in low-fat and non-fat versions. If you are lactose-intolerant, goat’s milk evaporated milk is also an option.

For a substitute, you can make a version of evaporated milk by using powdered milk and using only half the water you would normally use. Alternatively, you can reduce regular milk in a double boiler, but that requires effort. It’s much easier to just make a quick trip to the store.

Condensed milk, which is actually sweetened condensed milk, is evaporated milk with a lot of sugar added—up to 40% by weight. It is then heated until the sugars begin to caramelize, resulting in a syrupy, custardy-thick, and extremely sweet product. It provides body and sweetness to baked goods, drinks, and candies.

If you need condensed milk but don’t have any on hand, there are a few workarounds. The easiest method is to add 30%–40% sugar to unflavored yogurt. This technique also works for kefir. You can also add 40% sugar to evaporated milk and heat it until it thickens to a pudding-like consistency and starts to caramelize. However, it’s not really worth the trouble. Unless you live in a very remote area, a trip to the store is much easier.

The powdered milk trick won’t work for condensed milk unless you heat it in a double boiler, as part of the flavor of condensed milk comes from the caramelized sugars. Again, it’s not worth the effort. If you’re diabetic or don’t want all the sugar, you can use Splenda (sucralose) in the yogurt. Keep in mind, though, that this won’t give you the same body as real sugar, and it’s not sugar-free—yogurt contains some sugar in the form of lactose. It’s also not calorie-free, so you can’t get something for nothing.

These tricks should help you in the kitchen when you find yourself temporarily short of these two products. Of course, the best way to avoid these situations is to practice good kitchen procedures by assembling all your ingredients before you start cooking.

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Blue cheese technically encompasses more than just the well-known crumbly block of cheese with the moldy specks. Roquefort and Gorgonzola are family members of the “king of cheeses.” Most people simply don’t refer to any other cheeses as “blue.”

Understanding the Appeal of Blue Cheese

For those who base their dietary preferences 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. As a result, they can never fully experience the unique flavor that some people find in this misunderstood cheese.

The cheese was actually an accidental discovery. Cheese that was left to age was stored in a cavern with the appropriate moisture levels for growing mold. It turned out to be a huge success. Since then, the cultivation of the right mold has become an art form, and new technology has enhanced the ability to create the perfect blend of cheese and blue mold. Many of the caverns used for centuries are still stocked with cheese, waiting for the perfect veins of mold to grow.

Blue cheese can be added to almost anything. With its naturally salty flavor, it’s best not to add extra salt to dishes containing this cheese. Cheeseburgers, salads, and dressings are natural companions for blue cheese. But many enthusiasts are putting it on more than just crackers. Melting it into soups, adding it to pasta dishes, and creating specialty cheese wraps with chicken or turkey have become popular ways to enjoy it.

When using blue cheese, it’s usually recommended to offer it on the side or provide an alternative for those who aren’t fans. It’s one of those foods that people either love or hate, and in many cases, your guests might feel a bit off-put by it if they don’t have a taste for it.

Of course, we all know that bacon complements blue cheese perfectly. Using blue cheese and bacon to make a steak dinner that cheese enthusiasts will rave about can often change the mind of a disinterested taster. Usually, introducing the cheese as part of a recipe or dish is a better approach than just handing over the block to someone who’s resistant.

On the upside, once you develop a taste for blue cheese, the possibilities are endless. There are even specialty cookbooks dedicated to the famous mold. This means that people who enjoy the cheese but aren’t inclined to eat it straight from the packaging are likely to explore its many culinary uses.

A great way to introduce blue cheese to those who aren’t crazy about it is in a salad with sweet pears and some healthy greens. The sweetness of the pears balances the cheese’s sharpness, making it a surprisingly delicious option. By using more pear and only a small amount of cheese, you can encourage hesitant tasters to give it a try. As always, it’s best to offer an alternative for those who simply can’t get past the idea of eating mold. With everything blue cheese can create, perhaps it’s time for those who haven’t warmed to it to give it a second try.

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