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Cheese Info (1 Of 3)

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Dairy Swiss Cheese, Info/tips 1 Servings

INGREDIENTS

Information on Cheeses follo
This is part 1 of 3

INSTRUCTIONS

DEFINITIONS Cheeses The most essential ingredient in any cheesecake  is
-- you guessed it -- Cheese. The cheeses that are most commonly  used
are cream cheese, Neufchatel, cottage cheese, and riccota, but  there
are some recipes that use such cheeses as gouda and Swiss.  Cheese is
made from milk, whether it be from cows, goats, or sheep.  It has even
been made from buffalo and reindeer milk. The milk is  separated into
curds (solids) and whey (liquids) and most of the  cheeses are made
from the curds, although riccota is made from the  whey. The fresh or
uncured cheeses are the ones you mostly will be  using in your
cheesecakes, and these include cream cheese, neufchatel  and cottage
cheese. Although these unripened cheeses all have roughly  the same
proportion of cheese solids (roughly 15 to 18 percent), they  differ
greatly in their butterfat content. All other things being  equal, the
higher the butterfat content, the creamier the cheesecake.  CREAM
CHEESE: Cream cheese, made from milk, must contain at least 33  percent
butterfat and has one hundred calories per ounce. The water  content is
50 percent, the texture is smooth and oft, the flavor  delicate. Allow
the cheese to come to room temperature before using  it so that it will
blend easily with other ingredients. Cream cheese  is sold in
three-ounce and eight-ounce packages in all supermarkets.  Packages are
usually dated so be sure to check for freshness when you  purchase it.
Once purchased, the cheese is usable for at least three  weeks,
sometimes even longer.  The most widely distributed brand is  Kraft's
Philadelphia Brand Cream Cheese although store brands are  also
available. We've found that these store brands vary somewhat in
quality; they aren't always as smooth and rich as we'd like. You may
want to do some experimenting to see how well store brands available
in your area compare in flavor and texture with the national brand.
Imitation cream cheese is available in some places, but we don't
recommend it for your cheesecakes. NEUFCHATEL: Neufchatel is made, in
the United States, very similar to cream cheese.  It is made from
whole or skim milk, or a combination of milk and cream.  Its  butterfat
content is a little lower -- about 25 percent -- and it  usually has 70
calories per ounce. The water content is 60 percent;  the texture is a
little lighter than cream cheese. The flavor is  milder, but in most
cases it can be substituted for cream cheese when  a lower fat content
is desired. But then again, who do you think  you're kidding?  No
matter how you slice it, cheesecake is fattening.  If you do decide to
adapt a cream-cheese recipe for use with  neufchatel, remember that the
water content is a little higher than  cream cheese; you may want to
increase slightly the quantity of one  of the moisture-holding
ingredients (such as flour, cornstarch,  gelatin, or egg whites) called
for in the recipe. Neufchatel is sold  much as is cream cheese and the
usable life is about the same. Do not  confuse this with the French
neufchatel, which is similar to a  camembert. COTTAGE CHEESE: A wide
variety of cottage cheeses are  available on the market ranging in
butterfat content from 1/2 percent  to 4 percent. The dry curd cottage
cheeses have roughly twenty  calories per ounce and those with 4
percent butterfat contain about  thirty calories per ounce. The curds
themselves are made from skim  milk. The richer cottage cheeses,
sometimes called creamed cottage  cheese are made by adding the whole
milk and cream to the curds.  Unless otherwise noted, the recipes
calling for the use of Cottage  cheese mean the creamed cottage cheese
(at least 2 percent butterfat)  carefully drained of excess moisture.
FARMER CHEESE: This is  skim-milk cottage cheese that has been pressed
into small squares or  rectangles.  It is usually sold in delicatessens
or specialty shops  as bricks. Dry-curd cottage cheese can be
substituted for farmer  cheese if necessary. RICOTTA: In the United
States, ricotta is almost  always made from whole milk or a combination
of milk and whey. The  fat content is from 4 to 10 percent and there
are about 50 calories  per ounce. The water content is about 72
percent; the texture is  slightly grainy, ranging to creamier if made
from all milk. It is  sold in 15 or 32-oz containers which are usually
dated. Be sure to  check for freshness, since this cheese keeps only
for a few days.  Skim-milk ricotta is also available, and this
resembles the original  ricotta made in Italy. Most cheesecake recipes
call for the whole  milk ricotta.  From Gemini's MASSIVE MealMaster
collection at www.synapse.com/~gemini

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