Unripened Cheeses

These are soft,white,freshly made cheeses.

Cottage cheese is a moist, loose-curd cheese that may or may not have cream added. Baker's cheese or pot cheese is similar but drier. Bakers cheese is used in cheesecakes and pastry.

Ricotta cheese is sometimes called Italian cottage cheese, but it is smoother, moister, and sweeter than cottage cheese.

Cream cheese is a smooth, mild cheese with a high fat content. It is extensively used in making sandwiches, canap├ęs, and hors d'oeuvres and in baking.

Neufchatel is similar to cream cheese but has less fat.An Italian cream cheese called mascarpone is very soft and rich, and it looks almost like whipped cream. It has a slightly tangy taste that goes well with fruits as a dessert.

Mozzarella is a soft, mild cheese made from whole milk or part skim milk. It has a stringy texture that comes from being pulled and stretched during production. It is widely used in pizzas and Italian-style dishes.The freshly made mozzarella one finds in Italian neighborhoods is moister and more tender than the packaged varieties.

Mozzarella di bufala, made from the milk of water buffaloes, is imported from Italy and is available in some areas at a somewhat high price. It is much softer and more delicate in texture than regular mozzarella, and it has a slightly acidic flavor that is refreshing.

Feta is a crumbly, curdy cheese that originated in Greece and other Balkan countries. Instead of being aged or cured, it is pickled in brine.This, plus the fact that it is generally made from goat's or sheep's milk, gives it a distinctive and salty flavor.

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Why Gluten Free

Why Gluten Free

What Is The Gluten Free Diet And What You Need To Know Before You Try It. You may have heard the term gluten free, and you may even have a general idea as to what it means to eat a gluten free diet. Most people believe this type of diet is a curse for those who simply cannot tolerate the protein known as gluten, as they will never be able to eat any food that contains wheat, rye, barley, malts, or triticale.

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