Never waste old cheese

NZ Lifestyle Block - - Farmhouse Kitchen -

My favourite cook­ing cheese is parme­san. It keeps for a very long time and you don’t need to use much to get a re­ally in­tense, ‘cheesy’ flavour.

If you are buy­ing parme­san, go for a block over the pre-grated or shaker type. You’ll get a much bet­ter qual­ity cheese, it will keep re­ally well, and even the crust or rind is use­ful to add to soups or stews.

Parme­san and ched­dar cheese can be frozen. I place any small pieces of cheese that are go­ing hard in my fridge into a plas­tic bag and pop them in the freezer. These are great as flavour­ing and for top­pings. Put through a food pro­ces­sor to make a grated mix.

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