A cheese guide

With so many different types of cheese available at your local grocery store or delicatessen it is hard to know what cheese’s are good for cooking and which to serve with fruit and crackers. Hopefully this will give you an idea of what cheeses will combine well with what foods, what they can be used for, and an idea of what they may taste like. Of course, if you have any questions, ask the person in the deli for a small sample to get a taste of what you are purchasing.

AMERICAN CHEESE- this has a very mild taste, has a creamy texture, yellow in color. Works well for sandwiches and snacks. Goes well with crackers and bread.

BEL PAESE- this has a mild taste, has a spongy texture, has a creamy yellow interior. Works well for dessert and snacks. Goes well with fresh fruit and breads. Made in Italy.

BRIE- this has a slightly sharp taste, has a soft creamy texture, the crust on this cheese does not need to be removed. Works well for dessert or snacks. Goes well with fresh fruit. Made in France.

BLUE- this has a spicy taste, is semi soft but crumbly texture, marbled creamy white with blue veins. Works well for dessert, dips, salads, appetizers and cheese trays. Goes well with fresh fruit, vegetables and crackers. Made in France.

BRICK- this has a mild flavor, a semi soft texture, and is sometimes cream colored varying to orange. Works well for sandwiches, appetizers, and cheese trays. Goes well with crackers and bread. Also makes excellent nacho’s. Made in the United States.

CAMEMBERT- the taste of this cheese varies from mild to pungent, has an edible crust and is creamy yellow in color. Works well for dessert or snacks. Goes extremely well with apple pie.

Made in France.

CHEDDAR- this cheese ranges in taste from mild to sharp, and can be colored from cream to orange. Works well for cooking, cheese trays, appetizers, desserts, sandwiches and salads. Goes well with fruit, bread and meats. Made in England or the United States.

CHEVRE- this is a very pungent and creamy goat cheese. Works well for appetizers and sauces. Goes well with fruit and crackers. Made in France.

COTTAGE CHEESE- this is very mild, soft and moist. Can be either large or small curd and is white is color. Works well for appetizers, fruit salads, cooking and snacks. Goes well with canned or fresh fruit, also tomatoes. Made in the United States.

CREAM CHEESE- this very mild cheese, with the texture of butter is soft and smooth and is white in color. Works well for sandwiches, dessert, salads and for cooking. Goes with crackers, fresh and canned fruit. Made in the United States.

EDAM- this is a mild but firm cheese with a red wax coating. Works well for dessert, cheese trays or appetizers. Goes with fresh fruit. Made in Holland.

FETA- this cheese has a salty taste, a crumbly texture, and is white in color. Used in cooking, in salads and for appetizers. Goes well with Greek salads. Made in Greece.

FONTINA- a nutty taste with a semisoft to hard texture. Works for sandwiches, desserts and appetizers. Goes well with fresh fruit, crackers and bread. Made in Italy.

GJETOST- this is a sweet cheese, firm, smooth and caramel colored. Works well for appetizers. Goes with crackers. Made in Norway.

GOUDA- has a mild, nutty flavor, rather soft and can come with or without a wax coating. Works well for appetizers or dessert. Goes with fresh fruit or crackers. Made in Holland.

GRUYERE- this cheese has a nutty flavor, similar to Swiss cheese, while having a firm texture with tiny holes. Works well for desserts and appetizers. Goes well with fresh fruit. Made in Switzerland.

JARLSBERG- this firm cheese has a mild, nutty flavor. Works well for making sandwiches, snacks and soup. Goes well with fruit and bread. Made in Norway.

HAVARTI- this rich and creamy cheese has a mild flavor. Works well for sandwiches and snacks. Goes well with crackers, fresh fruit and bread. Made in Denmark.

LIEDERKRANZ- has a robust taste, a honey like texture, with an edible light orange crust. Works well for dessert and snacks. Goes well with fresh fruit, onion and flavored breads such as Rye and Pumpernickel. Made in the United States.

LIMBURGER- another robust tasting cheese that is very aromatic, while soft and smooth it is white in color. Used for desserts and sandwiches. Goes well with fruit, dark colored breads and crackers. Made in Belgium.

MONTEREY JACK- this semisoft, mild tasting cheese is white in color. Works well for snacks, sandwiches, making sauces and other dishes. Goes well with bread and crackers. Made in the United States.

MOZZARELLA- this delicately flavored white cheese is semisoft in texture. Works best for pizza making and other Italian casseroles. Goes well with any Italian foods. Made in Italy.

MUENSTER- this is a mild and mellow semisoft cheese. Works well for sandwiches and cheese trays. Goes well with crackers and bread. Made in Germany.

PARMESAN- this is a sharp tasting cheese, with a hard, brittle texture and is light yellow in color. The aged version of this cheese is generally grated and used in cooking, while the unaged “young” cheese is used for a eating cheese. Goes well with Italian foods and in sauces. Made in Italy.

PORT SALUT- this cheese can vary from mellow to robust in flavor and has a semisoft texture. Works well for cheese trays, appetizers and dessert. Goes best with fresh fruit and crackers. Mad in France.

PROVOLONE- this yellowish white cheese is generally smoked giving it a salty taste but can vary in the range from mild to sharp. Can be used for a cooking addition, dessert and appetizers. Goes well with most Italian foods. Made in Italy.

RICOTTA- this creamy white cheese, is rather bland but slightly on the sweet side. Is generally used as a ingredient or filling in Italian cooking. Goes well with Italian foods, salad and sauces. Made in Italy.

ROMANO- a sharp cheese, with a hard brittle body and is light yellow in color. Again as with Parmesan this is used grated when aged, as a cooking ingredient. Only the young cheese is eaten. Goes well with Italian sauces, foods and salads. Made in Italy.

ROQUEFORT- similar to Bleu in looks, crumbly and blue veined. Has a sharp taste. Works well in dips, desserts, salads and appetizers. Goes well with crackers, coffee and fresh fruit. Made in France.

STILTON- a semisoft, yet crumbly blue veined cheese. Works well for dessert, cheese trays, dips and salads. Goes well with fruit and crackers.

SWISS- this sweetish, nutty tasting cheese is known for it’s large holes. This works very well for dessert, cheese trays, sandwiches, salads and as a cooking ingredient. Goes well with bread, meats and fresh fruit. Made in Switzerland.

I hope this listing gives you a guide to purchasing the correct cheese for the correct use. You will of course have your own ideas and suggestions about various cheese’s since everyone’s tastes are different. Just go with your own tastes and likes to choosing the right cheese to serve with crackers, fruits, etc.

10 Tips For Camping Cooking

Camping cooking can be some of the best cooking there is. With the environment and s mel ls and then add the wonderful taste of food off the fire, nothing is better. There are several different methods that can be used when cooking while camping including with camp stoves, charcoal, wood fires, foil cooking and more. What you're making and how you like it cooked sometimes decides what method you'll use. There are, however, several camping cooking tips to consider before going out.

Tip 1: Freeze Meat
Freezing the meat ahead of time will keep it fresh and keep other foods cool as well.

Tip 2: Plan ahead of time
Measuring the right amount of ingredients needed for meals ahead of time and putting them in ziplock bags helps ensure a great meal. Also preparing soups and chili and freezing them makes for quick camping cooking to reheat and eat.

Tip 3: Easier cleaning method
To avoid food from sticking to the pans apply oil on the grill. Also, putting liquid soap on the outside of pots and pans before placing them on the fire protects from smoke and fire danger while also providing an easier clean-up.

Tip 4: Keeping matches dry
Many camping cookbook recipes require a fire and there is no better way to start a fire then with matches. One method to help keep the matches dry in case it rains is to place matches in wax and then when needed just scrape the wax off and light the match.

Tip 5: Cooking hamburgers thoroughly
One camping cookbook secret for cooking hamburgers thoroughly is to place a hole in the center of the hamburger the size of your finger. The hole will fill in during the cooking and the center will cook the same as the outside.

Tip 6: Keep food and drinks in separate cooler
Keeping your drinks in a separate cooler from food helps keep foods colder longer avoiding any kind of spoilage.

Tip 7: Cooking on or over coals
It can be difficult to make sure you don't overcook or undercook any food. If you cook on or over coals (wood or charcoal), this helps provide a steadier and even heating for the food. This will allow you to control the food better.

Tip 8: Cooking chicken
Camping cookbook secret with chicken is to cook the chicken halfway and then place the sauce of your choice on it. This will prevent the sauce from burning onto the chicken.

Tip 9: Water bottles for containers
Keeping water bottles when you're finished with them are great for camping cooking containers. For instance, placing salad dressing, oils, or any other liquid substance.

Tip 10: Too much salt?
Adding too much salt when you're preparing a good camping cooking meal happens to the best of us. You can fix this by peeling a potato and adding the potato, as the potato will absorb the excess salt from the dish.

These are just a few camping cooking tips to consider. There are several more tips like this that are worth checking out, and if you really feel like making some good meals you might consider purchasing a camping cookbook to get the best of your meals.