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Article: Endless ideas for soft, white cheeses.(Features)
- Article from:
- Daily Post (Liverpool, England)
- Article date:
- August 13, 2005
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Copyright informationCOPYRIGHT 2005 MGN Ltd. This material is published under license from the publisher through the Gale Group, Farmington Hills, Michigan. All inquiries regarding rights should be directed to the Gale Group. (Hide copyright information)
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Byline: Sheila Benson and Sean Millar
FROM simple cottage cheese to rich and decadent mascarpone, the world of soft cheeses is larger than you may think.
Essentially, soft white cheeses are unripened curd set by the natural acidity of the cow's milk they contain. Because of this, once opened, the acids reactivate, giving most soft cheeses a short life span.
There are four that you are most likely to be familiar with. Firstly, good old cottage cheese is the slimmers' option of the group, containing just four to 10% fat. It has a moist, lumpy texture and a delicate taste, making it ideal for salads, sandwiches and desserts.
Cream cheese is the full fat ...
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Article: Soft cheeses: new ways to use cream cheese, ricotta, and mascarpone.
Blade (Toledo, OH);
October 2, 2007 ;
700+ words
......cheesecake. Half the cream cheese and ricotta cheese...Serve with crackers. Cream cheese is a soft unripened...33 percent milk fat and not more than...is added to some cream cheese to increase firmness...to a lower milk-fat content (about 23 prercent). Light and ...
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