garlic cheese
Last Updated : Jan 30,2018

Garlic Cheese Glossary |Health Benefits, Nutritional Information + Recipes with Garlic Cheese |
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Garlic has this superpower of heightening flavour, sharpening it better, even if used in small quantities. Like so with garlic cheese. Garlic powder is added to the cheese making process, imparting a pungent flavour into the dense dairy. Garlic cheese just about gets along with every savoury food available; from round buttery crackers to whole wheat breads to vegetables, pizzas, omelettes, soufflés, au gratins, fondues and beyond.

Grated garlic cheese
Grate the cheese slab with a grater to get fine or coarsely grated cheese.

How to select
• They are available in the form of logs and grits and the cheese used may vary from Cheddar, and Feta to Parmesan.
• Garlic cheese should not be too crumbly or dry. The colour needs to be relatively uniform.
• Check the expiry date and look out for any discoloration or mouldy spots.
• Opt for varieties that provide no more than 5grams of fat per ounce.

Culinary Uses
• Spread it on hot toast or use it as a sandwich filler or with baked potatoes. You can even use it as a dip.
• Garlic cheese may be applied to breads to create a variety of classic cuisines such as garlic bread, garlic toast, bruschetta, crostini and canapés.
• This can be served as a dip at a party. If you prefer to increase the flavour of garlic, you could do that further by serving the dip with garlic bread sticks or even garlic stuffed olives.
• Garlic cheese is used to season all categories of baked vegetables, casseroles, meats, breads, soups and pasta.

How to store
• Store garlic cheese in an airtight container and keep it in the fridge.

Health benefits
• Regardless of the type of milk used to create it, garlic cheese is a concentrated source of the nutrients naturally found in milk, including protein and calcium.
• Garlic cheese also contains a large amount of other essential nutrients such as phosphorous, zinc, riboflavin, vitamin B12 and vitamin A.
• The one nutritional drawback of reduced-fat cheeses is that they are usually higher in sodium than full-fat natural cheeses.

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