Soft Soft Soft Soft Soft Soft STORAGE Natural cheese should be kept in its original wrapper, or any wrapper that will create a barrier to moisture, such as plastic wrap. Since cheese will pick up odors from other foods, be sure it is freshly rewrapped each time it is opened. rxlB-inch square baler. A Know About Cheese (Continued from Page B 28) interior. Slightly firm and mild when young; creamy and pungent when aged. Soft, moist and delicate with large or small curds. Uncured, with mild mellow flavor. Available in dry curd, creamed and lowfat versions. American creation that is smooth and buttery. White in color. Uncured, resulting in mild and slightly acid flavor. Flaky white interior. Salty, "pickled” flavor. Creamy white interior with brownish exterior. Creamy texture. Strong and robust Cottage Cream Feta Limburger Neufchatel Ricotta SQUARE BALES OR ROUND, YOU’RE IN THE BEST SHAPE WITH JOHN DEERE flavor. Smooth and creamy; ‘white in color. May be substituted for Cream Cheese. Mild flavor. Uncured; bland but semisweet in flavor. White with soft, grainy, moist texture. I POLE TAVERN SMITH s WALTEMYER'S EQ. SALES CORP. IMPLEMENTS, INC SALES & SERVICE 670 Rla. 40 Mareertburg, PA Red Lion, PA v Elmar, NJ 717-328-2244 717-244-4168 609-356-2860 NEWARK, Del. When last summer’s rain was flooding the nation’s farmland in the MitHvest, a 4-H club in Delaware felt a responsibility to help the victims any way they could. As die Sussex County Lord Baltimore club prepared baked goods for entry in die Delaware State Fair, they decided to sell the suiplus goods in a bake sale to benefit a 4-H club in lowa. After consulting with 4-H offices in both states, leader Sally Ford sent the club’s check to the Harrison Zippers in Eddyville, lowa. But that’s just the start of the Cheese Facts Cheese should always be refrigerated (40*F), and after serving, the unused por tions should be refrigerated. Cheese may be frozen if necessary, but frozen cheese is best used in cooking. If cheese does dry out, grate the hard pieces SPE INC WINELAND Rd! 1, Box 157 EQUIPMENT. INC. Towanda, PA Mirtinsburg, PA 717-265-4440 814-793-2109 Delaware 4-H’ers Help Flood Victims story. In October, Zippers club leader, Sharon Ferguson, came east for a class reunion and made it a point to visit the Lord Bald more club. She brought slides of the club members, tales and pic tures of the flooding, and the mes sage that one kind act deserves another. The Harrison Zippers 4-H Club chose to spend the donation in a way that would benefit many peo ple. They bought books for the local library to replace those that had been damaged or lost, and bought paint to refurbish damaged playground equipment “It’s really neat when two clubs M.S. YEARSLEY & SONS We»t Chatter, PA 610-696-2990 Lancaster Farming, Saturday, May 14, 1994429 MOLDS COOKING MEASURING SERVING TRY SOMETHING NEW can meet like this,” said Joy Sparks, University of Delaware state 4-H program coordinator. ‘They leant that caring for their community means more than car ing for their club, their county, and even their state. It’s a wonderful way to broaden their commitment to service.” The two clubs that met because of misfortune are creating a for tune of friendship. They have decided to stay in touch as pen pals. and storein an air-tight jar and use in cook ing. Stronger-flavored cheeses, such as Brie or aged Brick, should be kept in air-tight con tainers to prevent the strong flavors from being transferred to other foods. Undesirable molds are those that develop on natural cheeses that are improperly wrapped. Certain cheeses, such as Blue Cheese, are mold-ripened, so the mold is not undesirable. Although most “undesir able” molds are harmless, some may pro duce toxins, so to be safe, discard a half inch of cheese on all sides of the visible mold. The secret to successful cheese cookery is to use low temperatures. Cheese tends to become tough and stringy when over cooked. In the oven, cook at 325' to 375‘F. With pizza, cook between 350' and 400'. In sauces, add cheese at the end of the pre scribed cooking time, and heat until cheese is melted. Shred natural cheese and cube or slice pro cessed cheese when adding it to hot foods for quicker melting. When broiling a cheese-topped dish, keep cheese four to five inches from the heat source and watch it closely. To save time, use pre-cut cheese. When topping casseroles, add cheese near the end of the baking time. When microwaving cheese, use lower pow er settings (30% to 70% power). Stir and rotate as often as recipe directs. Measure cheese by weight, especially if it is shredded or cubed. Four ounces of natural or processed cheese equals one cup when shredded. Three ounces of a hard-grating cheese, such as Parmesan, equals one cup when grated. Four ounces of crumbled Blue Cheese equals one cup. Save on labor by purchasing pre-shredded, pre-grated and pre-crumbled cheeses. Cheese can be served alone, or mixed with other ingredients. It can be sliced, diced, shredded, grated or melted. When not served as part of a recipe, cheese is best served at room temperature. Hard cheese will come to room temperature when out side the refrigerator for about an hour; semisoft cheese takes less than an hour. Cheese and fruit are excellent snack or dessert partners: Swiss, ham and mellon balls; Cheddar, apples and nuts; Blue and pears or cherries; Ricotta, oranges and cran berry bread; Mucnster, pumpernickel and assorted berries; Caraway Brick, hard saus age and applesauce; Provolone, grapes and hearty crackers; Cream cheese mixed with apricots and toasted almonds served with wheat biscuits or scones; Gouda and nectar ines: Brie, strawberries and crusty French bread; Blue cheese blended with butter and spread on pear slices. Substitute a new cheesy to add some excite ment to a favorite recipe: use Colby or Gou da in addition to cheddar; blend Asiago or Romano with Parmesan; use Provolone in addition to Mozzarella; bake Brie (and top with sliced almonds), instead of serving at room temperature; melt natural cheese or cold pack to serve over potatoes.