Last Updated : Jan 08,2018
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When herbs or spices are added to plain cheese, it takes on a new flavour. Like so with paprika, a spice. Paprika cheese can be bought from a deli counter or even prepared at home. Put cottage cheese into a sieve and use a wooden spoon to push it through the mesh into a mixing bowl. Cream butter by beating it against the side of another mixing bowl with a wooden spoon. Beat in the cottage cheese, paprika, the black pepper, salt, caraway seeds, mustard, capers, onion and sour cream. Then continue beating vigorously with wooden spoon (or electric mixer at medium speed) until a smooth paste called paprika cheese forms. Paprika cheese can be spread in sandwiches or used as a filling in crepes or even as a topping as in pizzas. The addition of paprika gives a spicy peppery flavour to the otherwise neutral flavour of cheese.
Chopped paprika cheese
Place the cheese slab on a chopping board and chop it into small pieces. This cheese can be finely chopped or roughly chopped or chopped into big chunks as per the recipe requirement.
Grated paprika cheese
This requires grating the cheese slabs in a hand held grater. This grated cheese is fine in texture and is used for making baked dishes like au gratin or casseroles.
Paprika cheese cubes
Turn the block of paprika cheese on to its side and make a series of slices. Lay the cheese slices on top of each other and make a series of lengthwise slices, (½ inch slices for smaller cubes, 1 inch slices for larger cubes). Make a series of ½ inch or 1 inch crosswise cuts through the cheese and it will fall away into cubes.
Paprika cheese strips
Cut the cheese block into thin or thick strips as per recipe requirement.
Shredded paprika cheese
Pass the cheese through a shredder and separate the thin slices into shreds with fingers. Alternatively, you could buy packaged shredded cheese.
Sliced paprika cheese
You may place the cheese in a slicer or slice the cheese into thin or thick slices with a sharp knife, as per the recipe requirement.
How to select
• Paprika cheese is sometimes sold in blocks, or spray cans, but more often sold packed in individual slices, sometimes with plastic wrappers or wax paper separating them.
• Paprika cheese should not be too crumbly or dry with the colour being relatively uniform.
• Check the expiry date and look out for any discoloration or mouldy spots.
• It is a popular cheese for snacking on its own or with crackers.
• It is especially flavourful in melted dishes such as soup and sauce recipes
• A few dishes which use paprika cheese are mashed potatoes, shepherd's pie, pastas, pizzas, macaroni and cheese, casseroles, etc.
• Cheese tastes superb between toasted wheat breads with cucumber and tomato slices.
• Paprika cheese can be added to omelettes, pizza, soufflés, au gratins, fondues, etc.
• Flavoured cheese balls and poppers are also popular party favourites.
• Cheese makes a delightful pairing with fruits such as apples, pears and melons.
• Serve plain with fruit or vegetable pairings as an as appetizer or dessert.
How to store
• All cheeses, regardless of variety, should be well wrapped and kept in the warmest section of the refrigerator. (The refrigerator door is often one of the warmest spots).
• As storage life is related to the moisture content of the cheese, the softer the cheese, the shorter amount of time it will keep fresh.
• Regardless of the type of milk used to create it, paprika cheese is a concentrated source of the nutrients naturally found in milk, including calcium.
• Paprika flavoured cheese also contains a large amount of other essential nutrients such as phosphorous, zinc, riboflavin, vitamin B12 and vitamin A.
• It is a dense source of high quality protein.
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