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Cashew butter is a healthy alternative to peanut butter because it contains little to no saturated fat, but is high in protein and flavor. Many manufacturers of cashew butter add very little sugar and salt, or leave it out all together. Since the cashew flavor alone is so rich and buttery, no additional ingredients are necessary. Because cashew butter isn't as widely used as peanut or almond butters, it's versatility isn't as well known. Cashew butter can be used in virtually every application that peanut butter can, and more.
Since its invention in 1890, peanut butter has become a staple in American households. Cashew butter gained recognition much later, as nut butters became increasingly popular for their nutritional value and health benefits, according to Robin G. Robertson's book "Vegan Planet." Though cashews and peanuts are both categorized as nuts in the English language, there are differences in harvesting, nutritional values and culinary uses.
Cashew butter, although not as popular or well known as peanut butter, is just as delicious and nutritious. It is made from the nut of the cashew, crushed or blended into a paste. Salted and unsalted varieties are available in stores or it can be easily made at home. Cashew butter is very healthy -- full of calcium and iron -- and because it has so much protein, it is useful in a vegetarian or vegan diet. It has no cholesterol and is low in saturated fats. Cashew butter is delicious as a sauce and its creaminess lends itself to…
Many aged cheeses are stored, shipped and sold in some type of wrap or packaging. Large cheese wheels are sometimes dipped in wax or bound with cloth to protect their outer surface. Wrapped cheeses must be unbound to gain access to the flavorful cheese inside. Removal of the outer packaging sometimes requires care and precision to avoid puncturing the cheese. Unbind a cheese moments before tasting it to enjoy the full power of the developed flavors.
Good cheese, like good wine, is the result of complex interactions between a number of microorganisms. Not surprisingly, cheese and wine have traditionally been aged in similar surroundings. Caves and cellars both provide environments with consistently cool temperatures and humidity, just what cheese needs to mature gracefully. The art of cellaring cheese to bring out its nuances is known by the French term "affinage," and its masters are skilled craftsmen. Fortunately, consumers only need to know a few basic principles in order to keep their purchases in good shape.
Cheese is a milk by-product. Most cheeses are ripened or aged. As cheese ages, bacteria continues to grow, making the cheese harder and changing its texture and flavor. Varieties of aged cheese include soft, semisoft, semifirm and firm or hard cheese.
Hundreds of varieties of cheese exist around the world and can be found almost anywhere animals are used for dairy purposes. The variations in cheeses are numerous, with hard and soft varieties within broad types produced from cow, sheep, goat and buffalo milk -- as well as some more unusual dairy animals such as yaks and llamas. Many cheeses go through an aging process to develop flavor, but some are made to be eaten almost straight away. These are known as fresh cheeses.
Manchego cheese, from La Mancha in central Spain, is perhaps the most famous Spanish cheese in the world. Made from sheep's milk, it can be found fresh, cured or aged. Aged Manchego cheese, or Manchego Viejo, has been aged for a year and has a nutty, mildly piquant flavor and a firm texture. It can be used in a number of ways.
Now that you have invested the time in making your own cheese, you'll want to store it properly to ensure that it lasts. Hard cheese will store longer than softer varieties, and cheese can be frozen for later use. A little time and effort will help you get the most out of your hard work.
To preserve the freshness of any purchased cheese, store it in the refrigerator. This slows the growth of mold and the degrading of the cheese. Fresh cheeses, such as cottage cheese, only last one to two weeks compared to the two months of storage for very hard cheeses like parmesan, according to North Dakota State University Agriculture Extension.
Cheeses come in a variety of textures, flavors and colors. They are labeled under numerous categories that often describe their appearances or forms. But the cheesemaking process determines a cheese's characteristics.
Cheese, a by-product of milk, has been made for centuries. Only a few types of cheeses are consumed immediately. Most cheeses are aged or undergo a process called ripening; the aging or ripening period varies from a few weeks to a couple of years. As the cheese ages or ripens, it becomes harder. Each cheese develops a unique flavor, depending on the type of bacteria used and the amount of ripening. The color of the rind and cheese varies, as well, and it can be yellow, white or brown. The maturity of the cheese is monitored by touch, smell, sight…
Storing aged cheese protects the flavor and smell of the cheese. The cheese needs to maintain an appropriate and consistent temperature; any fluctuations can affect its consistency, and potentially cause harmful bacteria to grow and thrive on the cheese. Different cheese types require different storage methods to ensure that the cheeses stay fresh. If you do not store cheeses properly, the cheese may grow harmful mold or become too dry to eat.
Cheese, whether homemade or purchased, can be aged easily in your refrigerator. Controlling humidity levels and temperature are important for aging the cheese and preventing dryness. The amount of humidity and temperature needed will vary by the type of cheese you're aging, so follow guidelines for the specific cheese you're using.
Dairy shelves in grocery stores are lined with a variety of cheeses. Some are fresh; others are aged. The biggest difference between them is that fresh cheese does not go through a ripening process, while aged cheeses sometimes have been cured six months or more.
Aged nut cheese is a vegan alternative to cheese and is often used as a spread. Cashews are the most common nut used to make aged nut cheese, but some recipes use pine nuts, almonds and macadamias. It's easiest to make the aged nut cheese as a spread rather than a hard cheese. Spreads are more versatile and can be used to make a sauce for wheat pasta when more almond milk is added.
Fine cheeses are almost always made from unpasteurized milk and have very pungent odors. Which cheese is actually the smelliest is a matter of debate, but there are a number of contenders.
