What to Do With a Block of Cheese?
A block of cheese presents a culinary opportunity; you can transform it into a versatile ingredient suitable for endless dishes by grating, slicing, melting, or cubing it. In short, the possibilities are delicious and practically unlimited.
The Humble Block: Cheese Background
The block of cheese. It sits in your refrigerator, a silent promise of cheesy goodness. But facing that solid brick, you might find yourself paralyzed by choice. Cheese, in its purest block form, is a testament to ancient food preservation techniques and a cornerstone of global cuisine. From the tangy cheddar of England to the creamy brie of France, the world offers a stunning array of textures, flavors, and aromas. Knowing how to unlock the potential of your block of cheese is a culinary superpower.
Unlocking Flavor: The Benefits of Whole Block Cheese
Why opt for a block over pre-shredded or sliced cheese? The answer lies in freshness, flavor, and cost. Pre-shredded cheese often contains cellulose to prevent clumping, which can hinder melting and slightly alter the taste. A block allows you to control the cut, thickness, and ultimately, the experience. You also avoid unnecessary additives and generally save money in the long run.
- Superior Flavor: Blocks retain their flavor better than pre-processed options.
- Cost-Effective: Usually cheaper per ounce.
- Versatility: Adaptable to any recipe, from gratings to thick slices.
- No Additives: Avoid the anti-caking agents found in pre-shredded cheeses.
The Transformation: Essential Techniques for Working With Cheese
Knowing how to handle your block of cheese is almost as important as what you do with it. Whether you’re grating, slicing, cubing, or melting, mastering these techniques will elevate your cheesy creations.
- Grating: Use a box grater or rotary grater for quick and even shredding. For softer cheeses, chilling them first can make grating easier.
- Slicing: A sharp cheese knife or wire cutter will create clean, even slices. For soft cheeses, try chilling the block before slicing.
- Cubing: Cut the block into planks, then slice the planks into strips, and finally cut the strips into cubes. Ensure your knife is sharp for clean cuts.
- Melting: Lower and slower is key. Grate or shred the cheese for even melting. Consider using a double boiler or low heat on the stovetop. Adding a little cornstarch can also prevent clumping during melting.
Beyond the Basics: Culinary Applications for Your Cheese Block
The possibilities truly are endless. Here are just a few ideas to get you started:
- Everyday Meals:
- Grated cheddar on tacos or chili.
- Sliced provolone in a grilled cheese sandwich.
- Cubed mozzarella in a caprese salad.
- Sophisticated Dishes:
- Parmesan crisps for a gourmet salad topping.
- Brie baked with honey and nuts for an elegant appetizer.
- Gouda added to a creamy potato gratin.
- Cheese Boards: A well-chosen block of cheese is the star of any cheese board. Pair it with fruits, nuts, crackers, and charcuterie for a sophisticated appetizer or dessert.
Common Mistakes to Avoid When Working With Cheese
Even experienced cooks can stumble when working with cheese. Avoiding these common pitfalls will help you get the most out of your block.
- Overheating: Melting cheese at too high a temperature can lead to a greasy, separated mess.
- Using Pre-Shredded Cheese for Melting: As mentioned earlier, the anti-caking agents can interfere with the melting process.
- Improper Storage: Wrapping cheese incorrectly can lead to drying, mold, or flavor absorption.
- Using Dull Knives: Dull knives can tear and crumble cheese, making slicing and cubing difficult.
Cheese Storage Tips for Maximum Freshness
Proper storage is crucial to preserving the flavor and texture of your cheese.
- Wrap it Right: Use cheese paper or parchment paper, then wrap in plastic wrap to prevent drying.
- Avoid Direct Contact: Don’t let the cheese touch the walls of your refrigerator.
- Store in the Vegetable Drawer: The humidity of the vegetable drawer helps prevent the cheese from drying out.
- Re-Wrap After Each Use: Make sure to re-wrap the cheese tightly after each use to maintain freshness.
Pairing Principles: Perfect Partners for Your Cheese
Cheese doesn’t exist in a vacuum. Here’s a quick guide to perfect pairings:
| Cheese Type | Suggested Pairings |
|---|---|
| Cheddar | Apples, grapes, nuts, beer |
| Brie | Honey, figs, fruit preserves, champagne |
| Gouda | Caramelized onions, pears, wine |
| Parmesan | Balsamic vinegar, prosciutto, red wine |
| Blue Cheese | Walnuts, pears, honey, port wine |
Expanding Your Horizons: Exploring Different Cheese Varieties
Don’t limit yourself! Experiment with different types of cheese to discover new flavors and textures. From the mildest mozzarella to the most pungent Roquefort, the world of cheese offers something for every palate. Researching artisanal cheese shops in your area can be a delicious adventure.
Frequently Asked Questions
How do I prevent my cheese from drying out in the refrigerator?
The key is proper wrapping. Use cheese paper or parchment paper to allow the cheese to breathe while still protecting it. Then, wrap the cheese tightly in plastic wrap to prevent moisture loss. Storing it in the vegetable crisper can also help maintain humidity.
Can I freeze cheese?
While freezing cheese can affect its texture, it’s possible for harder cheeses like cheddar or mozzarella. Soft cheeses are generally not recommended for freezing. Grate or shred the cheese before freezing for easier use. Thaw in the refrigerator overnight before using.
What is the white stuff on my cheddar cheese? Is it mold?
The white, crystalline substance you sometimes see on aged cheddar is often calcium lactate, a harmless byproduct of the aging process. It’s not mold and is perfectly safe to eat.
How long will a block of cheese last in the refrigerator?
Hard cheeses like cheddar and parmesan can last for several weeks if properly stored. Softer cheeses like brie and mozzarella have a shorter shelf life, typically around one week. Always check for signs of spoilage, such as mold or an off odor.
What is the best way to melt cheese without burning it?
Low and slow is the name of the game. Grate or shred the cheese for even melting. Use a double boiler or low heat on the stovetop. Adding a small amount of cornstarch can help prevent clumping and ensure a smooth, creamy texture.
What is the difference between sharp cheddar and mild cheddar?
The difference lies in the aging process. Sharp cheddar is aged for a longer period, resulting in a more intense, tangy flavor. Mild cheddar is aged for a shorter time and has a milder, more buttery flavor.
What is cheese paper, and why is it important?
Cheese paper is a specially designed paper that allows cheese to breathe while protecting it from drying out. It has a waxed inner layer that prevents the cheese from sticking and a porous outer layer that allows moisture to escape.
Can I eat the rind of a cheese?
It depends on the cheese. The rinds of some cheeses, like brie and camembert, are perfectly edible and add to the flavor. However, the rinds of other cheeses, like parmesan or cheddar, are often too tough or waxy to eat.
How can I bring out the flavor of a cheese?
Allow the cheese to come to room temperature before serving. This will help to release its full aroma and flavor. About 30 minutes to an hour is usually sufficient.
What wines pair best with different types of cheese?
- Hard cheeses (Cheddar, Parmesan): Red wines like Cabernet Sauvignon or Merlot.
- Soft cheeses (Brie, Camembert): White wines like Chardonnay or Pinot Grigio.
- Blue cheeses (Gorgonzola, Roquefort): Sweet wines like Port or Sauternes.
How can I use leftover cheese rinds?
Cheese rinds can add flavor to soups, stews, and sauces. Simply add the rind to the pot while simmering and remove it before serving. Parmesan rinds are particularly flavorful in Italian dishes.
Is it safe to eat cheese with mold on it?
It depends on the type of mold and the type of cheese. For hard cheeses like cheddar and parmesan, you can usually cut away the moldy portion and eat the rest. However, soft cheeses with mold should be discarded to avoid the risk of food poisoning.