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View Diary: WHEE: Turtle Diary - How to Make Calories Disappear (44 comments)

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  •  Aged cheeses (6+ / 0-)

    will always be higher in fat and sodium.  They are also delicious and I love them because they pack a lot of flavor into each crumb.


    An aged cheese starts out the same way any other cheese does - but it isn't sold within weeks like a regular cheese.  Instead it is kept in a controlled environment to "age".  Aging does various things, but the most noticeable thing that happens is that cheeses lose moisture as they age.  Moisture content drops and as a result, the salt content and fat content rises.  (Well, you just removed X amount of water, so water makes up a smaller percent than before - and everything else makes up a larger percent.)

    A [LINK] for cheese heads about aging cheeses from a cheese maker's perspective.

    Show me the POLICY!

    by Fabian on Sun Jan 17, 2010 at 10:50:36 AM PST

    •  I love Parmesean cheese for that reason (1+ / 0-)
      Recommended by:

      Thin slices of it is more than enough. Also blue cheeses and stilton, in tiny amounts, is more than enough to flavor potatoes and rice.

      Why yes, I am Catholic.

      by ems97007 on Sun Jan 17, 2010 at 11:02:01 PM PST

      [ Parent ]

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