Cheese guide #3

Yield: 1 servings

Measure Ingredient
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%%%%% PARMESAN, ROMANO %%%%%


HOW IT LOOKS AND TASTES - Sharp, piquant, very hard cheese. Comes in shakers grated. Parmesan is also available shredded or in chunks to grate yourself.

HOW TO SERVE - Sprinkle on pizza, main dishes, breads, salads, soups.

Shake over buttered popcorn.


%%%%% PORT DU SALUT %%%%%


HOW IT LOOKS AND TASTES - Semisoft, smooth, and buttery. mellow to robust flavor between Cheddar and Limburger.

HOW TO SERVE - Dessert cheese - delicious with fresh fruit; great with apple pie. Good for snack tray. %%%%%%%%%%%%%%%%%%%%%%%

%%%%% PROVOLONE %%%%%


HOW IT LOOKS AND TASTES - Usually smoked, mild to sharp flavor. Hard, compact, and flaky. Pear or sausage shaped.

HOW TO SERVE - Use in Italian dishes, in sandwiches, on snack and appetizer trays.


%%%%% SWISS %%%%%


HOW IT LOOKS AND TASTES - Firm, pale yellow cheese, with large round holes. Sweet nutlike flavor.

HOW TO SERVE - First choice for ham cheese sandwiches, fondue. Good in salads, sauces, and as a snack.

%%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% %%%%% PROCESSED CHEESES %%%%% %%%%%%%%%%%%%%%%%%%%%%%%%%%%%%% HOW IT LOOKS AND TASTES - A blend of fresh and aged natural cheese, pasteurized and packaged. Smooth and creamy; melts easily. May be flavored.

HOW TO SERVE - Ideal for cheese sauces, souffles, grilled cheese sandwiches, in casseroles, Handy for the snack tray, too.

Origin: Cooking with Love, compiled by Baptist Church in Oregon.

Shared by: Sharon Stevens, Aug/95.

Submitted By SHARON STEVENS On 08-26-95

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