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EXCHANGING CHEESESometimes when you are cooking you have to decide whether you can exchange processed cheese for “natural” cheese in a recipe. Usually when cooking and baking you do not want to use processed cheese unless you are making a sauce. Processed cheese will melt faster and smoother than a "natural" cheese. Natural Cheddar for example will make good Macaroni and Cheese, but can sometimes be grainy. If you use processed cheese instead of cheddar you will have a creamier sauce. AMAZING ANTIPASTOTo make a quick and impressive appetizer, purchase a jar of Italian Antipasto (My personal favorite is Napa Valley Bistro) and a pound of lump mozzarella cheese. About 10 minutes before guests arrive, cube the cheese into about ¾ to 1 inch cubes and place in a decorative dish. Pour the contents of the Antipasto over the cubes of cheese and gently toss to combine. Serve with long toothpicks or relish forks. This does not store well once combined, so only try to make up as much as you will need. If you are unsure about how much you will need, cube the cheese and store in a zip lock bag. Combine about ¼ of the cheese and antipasto at a time as needed |
   
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