MICROWAVE Say cheese
About the article
This is a digitised version of an article from The Cayman Compass's print archive. Occasionally, the digitisation process introduces transcription errors, or other problems.
See the article in its original context from April 1984.
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Copley News Service Fromage, queso, cheese whatever you call it, this ubiquitous milk product is a favorite all over the world. We Americans love the stuff and eat an average of about 12 pounds a year.
If you ever wonder at the cost of some cheeses, remember that it can take 11 pounds of milk to make 1 pound of cheese. The whey (the liquid part of milk) is separated from the solid curd. The latter is then pressed, molded, aged, etc., until it is transformed into that glorious substance, cheese.
Processed cheese (also called American cheese) is popular in the United States. To make it, chunks of natural cheese are blended and cooked with preservatives and an emulsifier. This process pasteurizes the cheese, killing any bacteria and arresting ripening; hence, the mild flavor of American cheese. Cheddar and Monterey jack are also big sellers.
France is the major exporter of cheeses to the United States and many of these have become American favorites. Roquefort and bleu (made from sheep's and goat's milk, respectively) have always been popular salad toppers here.
But recently, the growing interest in French cuisine has brought other French cheeses into the American diet. Creamy Brie and Camembert, and Muenster (from the Alsace region) are among the most widely used. Swiss, Danish and English cheeses are used in a variety of ways, while Italy's mozarella, ricotta, Romano, Provolone and Parmesan are indispensable when preparing a Mediterranean meal. And Greek feta, a salty white cheese made from ewe's milk, is delicious crumbled into a salad or served with eggs and fresh fruit.
To soften refrigerated cheese in the microwave, cover with plastic wrap and place directly on the floor of the oven. Microwave at medium (50 percent power) for 30 seconds to 1 minute, until slightly soft to the touch. The cheese will be easier to slice and more flavorful.
Cheese is easily overcooked in the microwave and can become stringy or rubbery if you're not careful. Never microwave cheese longer than a recipe suggests without checking the dish first.
Cheese toppings for casseroles should be added during the last minute of cooking. And remember that shredded cheese (instead of cubed) makes for more even melting in the microwave.
CREAMED POTATOES WITH CHEESE
2 lbs. potatoes, peeled and thinly sliced
3 tbsps. butter or margarine
1/4 cup flour
1½ cups hot milk
½ tsp. salt
White pepper, paprika
6 oz. cheddar or Swiss cheese, grated Soften butter or margarine in a 2-quart glass bowl, 15 seconds. Stir in flour and hot milk. Add cheese, stir, add seasonings to taste. Add potatoes, stir. Cook, covered, 25 minutes rotating the dish ½ turn and stirring every 5 minutes. Let stand 5 minutes before serving.Serves 6.
