Frequently Asked Questions:
Q: What is the best way to store Kraft Natural 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. Frozen cheese is best used in cooking as the freezing process does dry the cheese out slightly and it becomes more crumbly in texture. Creamier, higher fat cheeses such as Brie and Camembert freeze better and have a better texture than Cheddar.
Q: What is the best way to measure Kraft Natural Cheese?
Measure cheese by weight, especially if it is shredded or cubed, or use the handy guide printed right on the package of Kraft Cheese. Four ounces of natural cheese equals 1 cup (250 mL) shredded. Three ounces of a hard grated cheese, like Parmesan, equals 1 cup (250 mL). Four ounces of crumbled Blue Cheese equals 1 cup (250 mL). Look for our handy measuring guide on packages of Kraft Mozzarella and Cracker Barrel Cheddar Cheese.
Q: What does Kraft Old, Medium, and Mild Cheese mean?
Beyond the flavour differences, all of these cheeses have the same ingredients. However, each is cured for a different (regulated) number of days (old being the longest time cured.)
Mild Cheeses include Havarti, Monterey Jack, Mozzarella, Farmer's Colby, P’tit Quebec, Brie, Camembert.
Strong Cheeses include Swiss, Parmesan, Cheddar, Muenster, Gruyere.
Q: How do I use Kraft Natural 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. Use shredded natural cheese and cubed processed cheese when adding it to hot foods for quick, even melting. 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.