Fresh New Look. Same Great Taste!
Q: How do I use Cracker Barrel Cheese in cooking?
Cheese is usually best cooked at low to medium heat. High heat will ‘toughen’ the cheese. Bake cheese dishes at 325°F to 375°F. In sauces, add cheese at the end of cooking time; heat just until cheese is melted. When broiling a cheese-topped dish, keep cheese 4 to 5 inches from source of heat. Watch it closely; it only takes a few minutes to melt. When topping casseroles, add cheese near the end of baking time. When microwaving cheese, use lower power settings (30% to 70% power). Stir and rotate as often as recipe directs.
Q: What does Old, Medium, and Mild Cheese mean?
Beyond the flavour differences, all of these cheeses have the same ingredients. However, each is aged for a different (regulated) number of days (old being the longest time aged.)
Mild Cheeses include Havarti, Kraft Monterey Jack, Mozzarella, Kraft Colby, P’tit Quebec, Brie, Camembert.
Strong Cheeses include Cheddar, Parmesan, Muenster, Swiss, Gruyere.
Q: What is the best way to store Cracker Barrel Cheese?
Wrap it Up. Keep cheese in its original wrapper until ready to use. After opening, rewrap the unused portion tightly in plastic wrap. Remember; keep air out and the flavour in. Cheese may pick up odours from other items in your refrigerator. Be sure to rewrap cheese in clean plastic wrap each time it is opened.
Keep it Cool. Cheese should always be stored at cool temperatures (35°F to 40°F). After serving, unused cheese should be returned to cool storage as soon as possible.
Freeze it. Although it's best when served fresh, cheese may be frozen. Freeze in 1 pound pieces or less. Double wrap with plastic or freezer wrap. Freeze quickly and thaw slowly, or better yet, grate before freezing so it’s ready to use. Frozen cheese is best used in cooking as the freezing process does dry the cheese out slightly and it becomes more crumbly in texture.
