At what temperature should my cheese be stored?
All cheese products should be kept under refrigeration at 35°F to 40°F (1.6 to 4.4° C). Once cheese is opened it must be re-wrapped securely to keep air out and moisture in. It is not recommended to freeze cheese.
We have extra cheese remaining. Can we freeze it?
We do not recommend freezing cheese because it changes the texture of the cheese, usually resulting in the cheese being crumbly. However, if the cheese has been frozen, thaw the cheese in the refrigerator. Frozen cheese is best used in cooking and baking applications. Please note that even if cheese is frozen, it should still be used before the expiration date that is indicated on outside of case or packaging.
How can I help prevent my cheese from getting moldy?
- Use clean cutting utensils, work surfaces, and new plastic film.
- Wrap plastic film tightly around the cheese, making sure the air is driven out.
- Use within 7 days, and before the expiration date.
- Store between 35 to 40° F (1.6 to 4.4° C). Warmer temperatures accelerate mold growth.
Golden Velvet® Cheese Spread is a cheese spread made to melt. Created exclusively as a flavorful dip and sauce base. It melts both quickly and smoothly.
How can I make an easy “Queso” or cheese dip with Land O Lakes® cheeses?
Melt 2 pounds of Extra Melt® American Cheese (shredded or cubed) with about 2 cups of milk, water or unsalted stock. Use low heat and melt in a double boiler, steam jacketed kettle or steamer, scrape sides often. Additional ingredients, like chilies, onion and red peppers, spices or meats can be added. If using Land O Lakes® Golden Velvet® Cheese Spread, add half as much liquid. Adjust liquid amount to desired consistency.
How much shredded cheese does it take to equal sliced natural or process cheese in a recipe?
One cup of shredded cheese equals four ounces of natural or process cheese.
My recipe calls for 1 quart of shredded cheese. How many pounds of cheese is that?
Use 1 pound of cheese when the recipe calls for 1 quart of shredded cheese. Loaves of Land O Lakes® process cheese have marking on the loaf film for you to easily estimate pounds to cut off and shred.
How many ounces of Land O Lakes® Cheese Sauce do I need to use in a recipe to provide one meat/meat alternate?
All varieties of K12 specific Land O Lakes® Cheese Sauces provide one meat/meat alternate per 3-oz serving.
How many grams of fat are in Land O Lakes® natural cheese portions?
Our natural cheese portions have 9 grams of fat per 1-oz portion. The reduced fat natural cheese portions have 6 grams of fat per 1-oz portion. Light mozzarella string cheese has 3 grams of fat per 1 –oz. portion.
What is the difference between natural and process cheese?
Natural cheeses like Cheddar, Colby and Monterey Jack are made directly from milk. Process cheese is made from natural cheese that is blended and heated. Emulsifiers, which give a smooth and quick melt, are added to the cheese. Process cheese is pasteurized to keep the flavor constant, while natural cheese flavor develops with aging.
What is a “speed scratch” ingredient?
"Speed Scratch” means some of the preparation work has been done for operators, yet they can still add a few personal touches to get a “scratch/customized” result. This reduces prep time and possible waste and provides more consistent preparation.
Why should I use Cream Sauce Base in my operation?
There are many reasons to use Cream Sauce Base. A few of our favorites include:
- It is highly resistant to breaking and burning, and holds well for long meal periods.
- Its versatility allows for use in all menu parts.
- It withstands multiple heat-chill cycles well.
Yes, it is made with Land O Lakes® Butter.
What are some common ingredients in your kitchen that I can add to Land O Lakes® Butter Sauce Base for a terrific sauce?
Butter Sauce Base can be enhanced by adding any fresh or dried herb or spice, any condiments (ketchup, mustard, honey, steak sauce, sriracha, etc.), fresh fruit (whole fruit, juice, or zest), jams or jellies, wine and liquor, and more.
The word base is an indicator to operators that the product requires a finishing step. For example: Chicken Stock Base is not used directly out of the package, it needs other ingredients added to it to make it a finished product.