Cheese Basics More About and ovide Shop Save eese pr s Ch , Cheese < Watch for sale prices and , and vitam lcium in B1 coupons. ca 2. < Some cheeses are made with mold that is safe to eat (, < Compare cost per ounce to Camembert or ). decide which package is the that is not part of the best buy. cheese-making process can < Sliced or grated cheese may cause illness. If you see mold on cost more than cheese in a sliced, shredded, crumbled or block. soft cheese, throw away all of < Check the Best if Used By the cheese. On firm cheeses, like date and select a package size Cheddar or Swiss, cut away at that you can use while the least an inch around and under cheese is at its best quality. the mold you can see. The < Avoid cheese that looks dry remaining cheese is safe to eat. or cracked. < Processed cheeses (American cheese, cheese spreads) are Cheese Math made of natural cheeses mixed with other ingredients. 1 cup shredded cheese < = 4 ounces You can choose cheese with fewer calories from . Reduced fat cheese has 25% less fat than the original natural cheese. Low fat cheese has no more than 3 ore We grams of fat per . They St ll may and cook differently aste Les than the original natural cheese. W s < Non-dairy cheeses made I Store cheese in the refrigerator. with soy or nuts are available Soft cheeses may only keep for a but may not taste or cook the week. The harder the cheese, the same as cheese. They may also contain different . longer it can be stored. I Firmer cheeses can be frozen, I Cover cheese to prevent it from but the texture will become drying out. with crumbly. Grate before freezing wrap or use an airtight container. and divide into recipe-sized Shredded cheeses store best in the amounts. Thaw just the amount original packaging or re-closable you need in the refrigerator and plastic bags. use for cooking. Contributions by Oregon Dairy and Nutrition Council This material was funded by USDA’s Supplemental Nutrition Assistance Program (SNAP). SNAP provides nutrition assistance to people with low income. SNAP can help you buy nutritious for a better diet. To find out more, contact Oregon Safe Net at 211. USDA is an equal opportunity provider and employer. Share on: 2018 Oregon State University Extension Service prohibits discrimination in all its programs, services, activities, and materials on the basis of race, color, national origin, religion, sex, gender identity (including gender expression), sexual orientation, disability, age, marital status, familial/parental status, income derived from a public assistance program, political beliefs, genetic information, veteran’s status, reprisal or retaliation for prior civil rights activity. (Not all prohibited bases apply to all programs.) Oregon State University, Oregon State University Extension Service is an Equal Opportunity Provider and Employer. Cooking with Cheese

Broccoli Cheddar Soup Ingredients: 1 cup , chopped Skillet Mac and Cheese 1 cup carrot, shredded Ingredients: 1½ teaspoons margarine or 2 cups water 2 cups broth, any 1½ cups uncooked macaroni 2 cups broccoli, chopped (fresh or frozen) Top soups or 1 teaspoon margarine or butter 1 cup nonfat or 1% casseroles with 2 Tablespoons flour ¼ cup flour cheese during the last minutes of ¼ teaspoon salt 4 (1 cup) shredded reduced fat cooking. Cheese ¼ teaspoon dry may become 1¼ cups nonfat or 1% milk ⅛ teaspoon pepper rubbery if it is overcooked. 1¼ cups (5 ounces) grated cheddar Directions: cheese 1. In a medium saucepan over medium- Directions: high heat, sauté onion and carrot in margarine or butter until begin to 1. In a 10-inch non-stick skillet or medium brown. Add broth and broccoli. Simmer saucepan, bring water to a boil. until broccoli is tender, 5 to 7 minutes. 2. Add the macaroni and margarine or 2. In another container, slowly stir the butter. Stir a few times to prevent sticking. milk into the flour until smooth. Stir the 3. Cover the pan and reduce heat to low. milk mixture into the soup. Bring to a Simmer for 5 minutes. (Do not drain the boil and continue stirring until slightly water.) thickened, 3 to 5 minutes. 4. Meanwhile, mix flour, salt and mustard 3. Add cheese and pepper. Heat over low in a small bowl. Add ¼ cup of milk and stir heat until cheese is melted. Serve hot. until smooth. Add remaining milk. Set 4. Refrigerate leftovers within 2 hours. aside. Makes 4 cups 5. Remove the lid and cook macaroni until Prep time: 10-15 minutes most of the water is gone. Cook time: 15 minutes 6. Stir and add milk mixture and cheese. Mix well. Cook and stir until all the cheese melts and the sauce is bubbly and thick. 7. Refrigerate leftovers within 2 hours. Making Note: Add your favorite fresh or frozen < Choose the filling: shredded cheese plus vegetables in step 2. Try onions, , fruit, veggies, fish, meat or beans. carrots, zucchini or others. < Layer filling on a tortilla; cover with Makes 4 cups another tortilla or fold in half. Prep time: 10 minutes < Warm until the cheese melts. Use a Cook time: 20 minutes skillet, griddle, oven or grill. < Serve 'as is' or with a fruit or veggie . Try these recipes from FoodHero.org: When kids help make healthy , they are more likely to try it. Show kids how to: • Veggie Quesadillas with Cilantro < grate cheese with a box grater. Yogurt Dip < measure and mix ingredients. • Turkey Cranberry < • Tuna Quesadilla sprinkle cheese and filling on tortillas. < • Pear Quesadilla cut quesadillas with a cutter.