Since Cheese is a produce obtained by the enzymatic ripening of milk, it is also one of the easiest food substances to digest. You will agree that it is just what growing children need, specially the ones who never seem to want those necessary cups of milk.

Cooking of Cheese

Cheese requires gentle handling. It is a delicate flavoursome substance that must not be overcooked. The flavour of cheese is exclusive. It is as easy to enhance as it is to destroy. Always use the full quantity of cheese mentioned in a recipe. Cheese, especially in Indian recipes requires a light masala base. When putting cheese in curries, lessen the ginger and garlic, strong flavours that interfere with the cheese taste.

Strong heat isn't good for cheese - in baking, grilling or pot cooking. In frying, since the cheese is normally covered or coated it can withstand a high fire without spoiling. When a recipe calls for sliced cheese, thin slices are advised because they melt more easily. Sliced cheese is considered cooked as soon as melts. In its grated form cheese can melt, bubble and brown without toughening.

Broadly speaking you are safe in mixing cheese with most firm vegetables. Of the soft ones aubergines suit best. Cheese adds flavour to lentils and pulses. Eggs and cheese are the traditional twosome. The Indian equivalent of adding cheese to pastry is to add it to parathas - in the stuffing or in the dough. When baking always preheat the oven to temperature specified.