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Have any questions about California cheeses, California cheesemakers, the California Milk Advisory Board or anything else relating to Real California Cheese? Please check below for the answers to some of the most commonly asked questions.

A: One cup of shredded cheese equals 4 ounces. One ounce of shredded cheese generally equals 1/4 cup of shredded cheese.



A: Actually, you may want to adjust the type of utensil, depending on the type of cheese. When slicing a hard cheese, using a cheese cutter is best. A sharp knife, a heavy thread or thin wire also work well. A regular kitchen knife works fine with a semisoft cheese. And for very soft cheeses, such as Brie, use a cheese spreader.



A: Always store cheese in the refrigerator to maintain flavor and texture. Sliced or shredded cheese sold in resealable packaging can be stored in the original packaging, but use soon after opening the package. With a block of cheese, discard original wrapping at first use and tightly rewrap the cheese in plastic wrap. Use fresh plastic wrap each time you cut off a piece. If a cheese has a strong aroma, wrap in plastic wrap and then store in a covered plastic container or a resealable food storage bag. Fresh cheeses should be stored in the resealable plastic containers in which they are sold. Take care to note the freshness date on the package.



A: Most hard cheeses can be frozen. However, there may be changes in texture. For this reason, thawed cheese is best used crumbled or shredded. For best results, freeze pieces of one half pound or less. If you have a piece larger than a pound, cut it into smaller pieces. Wrap all pieces tightly in an airtight, moistureproof wrapper to prevent evaporation. Freeze quickly at Zero Degrees Farenheit or below for up to three months. Let frozen cheese thaw in the refrigerator for 24 hours and serve as soon as possible.



A: If you see a small spot of mold on a large piece of cheese, remove the mold by trimming at least 1/4- to 1/2-inch beneath the mold and plan to consume the cheese soon. If mold has developed over a larger section, cut away the entire section and discard. Thoroughly moldy pieces should be discarded entirely.



A: Using low temperatures for a short time is enough to melt and blend cheese. High heat and long cooking tends to make cheese stringy and tough. Cut, shred or grate cheese into small pieces before adding to other ingredients for better blending in a short amount of time. When adding cheese as a topping, add at the end of baking or broiling and heat just long enough to melt it. When making a sauce, add cheese as the last ingredient and heat just until it's melted.




April 2007