Cheese

Ingredients · Dairy & eggs

Cheese

From mozzarella stretch to Parmesan dust. Fat and protein that brown and blister.

In the air fryer. Add near the end so cheese melts without burning crumbs underneath.

Nutrition

Typical values per 30g cheddar

120kcal

Protein
7g
Fat
10g
Carbs
0g
Sodium
180mg

Approximate kitchen reference. Not a lab label. Brands and cuts vary.

Origin

Dairy cultures worldwide; style defines melt (young) vs grate (aged).

Herbal & culinary notes

Calcium and protein; sodium and saturated fat vary. Portion with your eyes open.

How to store

Fridge, wrapped to breathe slightly (wax/parchment then loose plastic). Hard cheeses last longer than soft.

Food safety

Soft cheeses made from unpasteurized milk are higher risk for pregnant people. Follow local guidance. Mold on hard cheese can be cut away with margin; soft cheese with mold: discard.

Food hazards

Listeria risk higher with some soft-ripened and unpasteurized cheeses. Milk allergen.

Recipes using Cheese

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