Deciphering Cheese part 4 Monday, June 22, 2009 By Brenda James Telling texture apart? Here's how you categorize texture: Hard to semi-hard cheese – this variant has been cooked and pressed. It's firm enough to handle slicing and grating. Examples such as Parmigiano-Reggiano, Morbier or Emmenthal works well with prosciutto, sprinkled over salad or served with pasta. Soft to semi soft – this range is firm but mois and can be crumbly in certain variants. Some very soft types are neither cooked nor pressed and have a spreadable texture. Look out for a smelly Livarot which works great with apples and walnuts or a relatively gentle Brie de Meaux. Very soft – fresh cheese that is spoonable such as cottage cheese and ricotta. Now that you know a tad bit more on this stinky and yummy food, walk up to the counter with confidence and take your pick. With cheese, you’re literally spoilt for choice! For more on this healthy snack, check out page 52 of Men’s Health Malaysia June 09 issue! Labels: Nutrition posted by MH Web Editor @ 12:00 AM   0 Comments: Post a Comment << Home

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