Everyone Say Cheese!

Truly one of life’s great pleasures, who doesn’t like cheese. Stack it on your burger, add it to a sandwich,eat it plain, mix it in casseroles and that all-time favorite, mac and cheese, there is a type for every taste bud, age and budget. Dating back thousands of years B.C. cheese was first created by populations who herded milk-producing animals. The art of cheese making was refined over the centuries until it became a staple of Western Europeans, from the poor to the royals and everyone in between. Whether you’re an aficionado of fine gourmet cheeses, or an unapologetic fan of Velveeta, there’s nothing quite like it. Pity the lactose intolerant who have to pass on cheese..

Well, this time the Chinese were out of the loop. Cheese clearly was created in areas of Europe which are now Poland and its environs, possibly as far back as 7000 B.C. In all fairness, the Chinese did not use dairy and presumably didn’t herd milk-producing animals, so they had no hand in creating cheese or milk products at all.

Ancient herders discovered that milk solids could be turned into a cheese-like substance, and since cheese lasted far longer than milk, which easily spoiled, it was a popular food for travelers and shepherds. But early cheeses were undoubtedly bland, liquidy and probably resembled our present day cottage cheese. As cheese making processes were refined and different varieties created, this wonderful food took on a whole new persona. Greeks embraced cheese, which they made with sheep and goat’s milk, and their cheese tended to be crumbly, similar to present-day feta. Adding a few herbs to the milk mixture gave it flavor, and cheese traveled well, providing a good source of protein for their ancient armies.

Soon royalty had their chefs pursue the art of cheese making, and it spread through Western Europe, quickly embraced by the Roman Empire. Monks joined in, understanding that along with their staples of bread and wine, cheese provided a substantial meal in the monasteries. Once it reached France, a country synonymous with the word “cheese”, the French took it to a whole new level, enjoying the creamy textures and creating cuisine around the various varieties they produced (think Camembert, Brie and Roquefort). Today, every region of France boasts their own particular cheese.

And speaking of Roquefort, how many of us get confused by the different varieties and the interchangeable term “blue cheese?” Let’s clear this up. Blue cheese is basically a generic term. There are three major types: Roquefort (French), Gorgonzola (Italian) and Stilton (British). The U.S. was kind of left out with this variety, (but don’t tell that to people in Wisconsin). Roquefort and Gorgonzola are two variations of blue cheese. Roquefort is French, made from sheep’s milk, and Gorgonzola is Italian, made from cow’s milk. Roquefort has a sharpness, but not as strong and robust as Gorgonzola. And then there is Stilton. A popular British version, but considered to be a poor cousin in the eyes of cheese connoisseurs.

Originating in the village of Somerset, England, cheddar cheese is a hard, off-white, sharp-tasting natural cheese. (The orange color is added.) It is probably the most popular type in the U.S. and is what the so-called American cheese (which isn’t really cheese at all) is modeled after. Europeans enjoy cheddar in its natural white color and frequently end a meal with a plate of room temperature cheeses and fruits. Most foodies eschew American cheese, which adorns our fast food cheeseburgers and our beloved mac and cheese. And then there’s Velveeta, considered the bottom of the barrel (but great for cooking).

Not to be slighted, Switzerland caught up with France and created their own wonderful versions. Their most popular are Gruyere and Emmental, which is called Swiss cheese in the U.S.

With the popularity of wine these days, what better accompaniment than cheese? Whether you favor a sharp cheddar, a smooth Gouda, a tangy Swiss or a creamy Brie, there’s just no getting around it: say cheese!

Store Your Nuts The Right Way To Keep Them Fresh And Tasty

Nuts like Almonds, Cashew, Walnuts are very much good of our health, as they are loaded with a number of Vitamins, Minerals, Proteins, and other nutrients your body requires. Choosing the best of its quality is important to reap their real benefits for your good health and not only buying, but preserving them for a longer period is also important. Storing them is the main concern most of the people face and if you also don’t know how to preserve it the right way, so, here we are with some of our tips. Take a look and store your nuts the right way without affecting their freshness and taste.

  • Keep It In Cool And Dry Condition: One of the important things you need to keep in mind to store the nuts right way is, always keep them in cool and dry conditions. They get damaged when easily get in touch with the moisture, so, always keep them in an air-tight container in cool and dry conditions to ensure their long shelf life and preserve their taste.
  • Never Leave Them Open: If you leave your nuts open, so, they easily absorb the odor of the material around them and get damaged in most of the conditions, therefore, it is important to store them in air-tight containers.
  • Keep Them In Freezer: Whether you accept it or not, but is a true fact that nuts, especially almonds if stored in the freezer or refrigerator, so they can remain as it is up to a year. Freezing won’t let them lose their taste and keep them fresh for a longer period.
  • Keep Them Away From Humid Conditions: Humidity is the true killer of nuts; they affect not only their life but taste as well. Therefore, you shouldn’t keep them in a humid atmosphere to preserve their freshness and delightful taste.
  • Seal The Bag: If you buy roasted nuts, so, you have to keep them away from coming in contact with the oxygen, therefore, it is advisable to keep them in vacuum bags or seal them properly to secure their shelf life.

These are some of the easy and common tips that help you store nuts in a better way that too for a longer period. So, the next time, don’t panic if you buy nuts in bulk quantity, as now you know the right way to store them correctly. You can even ask the dry fruits manufacturers from where you buy the nuts; they may surely provide such suggestion to you.