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.
r<s , Nr LEHIGH AG MILLER-LAKE INC.
, P 4 EQUIPMENT Ballavllla, PA
Allantown, PA 717-935-2335
610-395-2553
GUI
i
LONE MAPLE r«n«.r!L SCHEFFEL
*JNC. SALES & SERVICE I2 U ' P £ EI *I EQUIPMENT CO.
» N« w Alexandria, PA _ , R 0 11 **••*• Rad Gooaa Rd.
Mt, PA 412468*7172 Falrmount City, PA Somaraal, PA
••2011 814-445-6500
TOBIAS
IOS. INC. LOST CREEK PIKEVILLE GEORGE V. SEIPLE EQUIPMENT CO., INC
Ur, PA IMPLEMENT EQUIPMENT INC & SON Halifax, PA
1-104$ Oakland Mills, PA o l, yi PA Easton, PA 717-362-3132
717-463-2161 610-967-6277 610-256^7146
■ Look over the complete and completely
advanced baler line.
■ See the 435 and 535 Round Balers that can both
surface wrap and twine-tie.
■ See square balers witli the hay control to produce
bales that stack like bricks.
■ Four round baler models, 750- to 2000-pound bales.
Three 14xl8-inch square balers, one K>xlB-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.