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.
Q: How many ounces is one cup of shredded cheese?
A: One cup of shredded cheese equals 4 ounces. One ounce of shredded cheese
generally equals 1/4 cup of shredded cheese.
Q: Is there one particular utensil that's best for cutting
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.
Q: What is the best way to store cheese?
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.
Q: Can cheese be frozen?
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.
Q: What should I do if cheese starts to develop mold?
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.
Q: What is the best way to melt cheese?
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
