|Posted on Friday, July 13, 2012 - 2:16 pm: || |
I'm doing another freezer cooking day and several of the recipes call for Parmesan. Previously, I used an aged raw milk cheese that tasted similar. But I've run out and need a substitute.
One website suggested Dry Jack cheese. Anyone know anything about it or how high in FGA it is?
|Posted on Sunday, July 15, 2012 - 12:23 pm: || |
I've heard that sheep's milk Romano is lower in FGA - and to me it tastes nearly identical.
Lower moisture cheeses freeze better. I'd try any imported and/or sheep or goat milk hard cheese. Except Feta - the flavor is like the opposite of Parmesan.
Fortunately, I do well with most cheeses, as long as they are "real".
|Posted on Monday, July 16, 2012 - 6:11 am: || |
One thing we find with cheese is that it can be coloured with annatto. We generally steer clear of red cheeses or at the very least check the colouring agent.