Cooking with Cheese

roth_kaese_1276_crop

Yours for the making.

Whether you bake it, broil it or blend it, Roth cheese is the perfect addition. To make certain your dish is always delicious, here are a few things to keep in mind before you create with cheese.

Cook slow and low.

  • As a natural protein, cheese doesn’t like lots of heat. Always cook slowly and at low temperatures for the best flavor.
  • In the oven, cheese should be incorporated near the end–top off a dish in the last 5 to 10 minutes of cooking.
  • Grate, shred, or crumble cheeses into small pieces so they require less time to heat and melt.
  • For browning, cheese should be grated or shredded and broiled very briefly—4 to 5 minutes for most dishes.
  • During fondue and stovetop cooking, add cheese little by little into the simmering pot, stirring and melting each addition.
  • To prevent curdling when melting a large quantity of cheese, always add a starch (such as flour) and an acid (such as juice or wine). See how it’s done in our Classic Fondue Recipe.

Make the magic happen.

  • Shredding, cubing and grating most cheese is easiest when the cheese is cold.
  • Very hard cheeses, such as GranQueso® and Parmesan, are easier to shred or grate at room temperature.
  • Use soft, creamy cheeses for spreading and spooning.
  • The hand-made specialty cheeses created by Roth are rich and full of flavor. A little of our cheese adds a lot of flavor.