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Dried Fruit

Dried fruit is a terrific snack, but cooks also use it in everything from muffins to stews.  Drying has the obvious advantage of letting us enjoy our favorite fruit when it's out of season, but it also serves to concentrate the fruit's flavor and sugar.  Since high concentrations of sugar ward off bacteria, dried fruit can last up to a year without refrigeration.   If you live in a hot, dry climate, you can dry fruit just by leaving it out in the sun for a few days.  If not, you can use an oven or dehydrator.  Sulfur dioxide is sometimes added to the fruit to improve its shelf life and color.  If you're allergic to it, you can usually find unsulfured dried fruit at health food stores.  In a pinch, you can remove some of the sulfur by boiling treated dried fruit for a minute or so, then draining off the liquid.

Substitutes:  nuts 

 

	apple, dried   Notes:  These are popular additions to trail mixes.  They're often treated with sulfur to improve their color and shelf life.   Substitutes:  dried pear
	apricot, dried  Notes:  Turkish dried apricots are lighter in color and milder in flavor than other varieties.  They're often treated with sulfur to improve their color and shelf life.   Substitutes:  dried peach OR dried nectarines OR dried tomatoes
	dried apricot paste = qamar el-deen = ameerdine  Notes:   People in the Middle East usually make a drink out of this fruit leather by putting it into boiling water.  During Ramadan, it's often served before and after the day-long fast.  Look for it in Middle Eastern markets.
	banana, dried  Notes:   These usually come in two forms:  long spears, which are very sweet and best for cooking, and chips, which are fried in oil, crunchy, and best suited for trail mixes.  Substitutes:  dried coconut OR other dried fruit
	cantaloupe, dried  Notes:  These are very sweet and have an intense cantaloupe flavor.  Substitutes:  dried papaya

carrots, dried   Notes:   These are used to make muffins and cakes.

 

cherry, dried   Notes:  These are large and sweet, and they can serve as a refreshing alternative to raisins in many recipes.  Substitutes:   dried cranberries (not as sweet) OR raisins OR dried apricots OR currants

 

Chinese date = Chinese red date = red date = senjed = Chinese jujube (dried) = jujube (dried) Pronunciation:   JEW-jewb    Notes:  When fresh, these fruits are crisp like apples and have a mild, sweet flavor.  In the United States, they're most often available dried.   Substitutes:  dates (sweeter) OR dried apples OR prunes OR raisins

 

Chinese jujube  See Chinese date. 

Chinese red date  See Chinese date. 

citrus peel, dried = fruit peel, dried   To make your own:   Begin with orange, lemon, tangerine, or grapefruit peels, scrape off and discard as much of the bitter white pith as possible, and dry what's left in the sun until hard.  Substitutes:  grated zest from a fresh peel (Fresh peels are better than dried peels since they have more aromatic oils.)

 

coconut, grated  Notes:   Bags of grated coconuts are usually stored among the baking supplies in larger markets.  Varieties include dried or desiccated coconut, flaked, angel flake, moist, sweetened and unsweetened, toasted and untoasted, and  macaroon coconut.   To make your own:  To grate, peel off the brown skin, then grate the white flesh with a grater, food processor, or vegetable peeler.  To toast, spread unsweetened grated coconut on a baking sheet and bake in a 350°F oven until coconut is golden (about 5 minutes)  Substitutes:  chopped nuts

Craisins  See cranberries, dried.

 

	cranberries, dried   Notes:    With their flashy color and tangy flavor, dried cranberries are a good alternative to raisins in many recipes.  Craisins is a well-known brand.  Substitutes:  raisins (not as tart) OR dried cherries OR currants
	currants = Zante currants = Zante raisins = dried Corinth grapes   Notes:  These dried Zante grapes look like tiny raisins.  Don't confuse them with the fresh sour berry that also called a currant.   Substitutes:  raisins (larger) OR golden raisins (for baking)
	date, dried   Notes:  If you plan to chop them, look for cooking dates, date pieces, or pressed dates--they're a lot cheaper than the exquisite dessert dates that are intended to be eaten whole.  Substitutes:  dried figs OR raisins OR fresh dates (crunchier and not as sweet)

fig, dried  Notes:   These are a great source of calcium.  Varieties include the black mission fig, the highly regarded Calimyrna fig (pictured at right), and the juicy green fig.  Substitutes:  raisins (milder) OR prunes

ghora angur   See sumac berries.  

 

golden raisin = Sultana  Notes:  These are more tart than ordinary raisins.   Substitutes:  raisins (Ordinary raisins are darker, but very similar to golden raisins.) OR muscat raisins (These are larger and sweeter than golden raisins.) OR currants (smaller) OR dried apricots

jujube  See Chinese date.

 

kokum = kokum ful = cocum   Notes:  This Indian souring agent is made from dried mangosteen peels.  It's often used in fish dishes.   Look for it in Indian markets.  Substitutes:  tamarind paste (Substitute one teaspoon for every piece of kokum call for in recipe.)

leechee nut  See litchi nut.

lichee nut  See litchi nut. 

lichi nut  See litchi nut. 

litchi nut = lychee nut = lichee nut = lichi nut = leechee nut   Notes:  These are sun-dried litchis.  The outer shells are brown and the meat inside looks like a large raisin.  Look for them in Asian markets.   Substitutes:  prunes (not as crunchy) OR cashews

lychee nut  See litchi nut. 

 

	mango, dried   Notes:  These are sometimes coated with sugar.  Substitutes:  dried papaya
	mulberries, dried = toot  Notes:  These are the size of large raisins, and they taste like very dry figs.  Look for them in Middle Eastern markets.

muscat raisins  Notes:   These are large and very sweet.  Substitutes:  raisins (smaller and less sweet) OR golden raisins (golden color, smaller, more tart) OR dried dates   

 

	nectarines, dried  Notes:   These are similar to dried peaches, but often a bit more expensive.  They're often treated with sulfur.  Substitutes:  dried peaches OR dried apricots
	papaya, dried  Notes:  These are sometimes coated with sugar.  Substitutes:  dried cantaloupe OR dried mango

 

	peach, dried   Notes:   These are similar to dried apricots, only larger and milder. They're often treated with sulfur.  Substitutes:  dried nectarines OR dried apricots
	pear, dried  Notes:   These don't have the cloying sweetness of some dried fruits.  They're often gassed with sulfur dioxide in the drying process in order to improve their color and shelf life.  Substitutes:  dried apples
	persimmon, dried   Substitutes:  other dried fruit

 

pineapple, dried   Notes:  These are sometimes coated with sugar.  Substitutes:  dried papaya OR dried mango

plum, dried  See prune.

 

prune = dried plum   Notes:   In a marketing makeover, producers are starting to call these dried plums instead of prunes.  Whatever you call them, they're sweet and just loaded with dietary fiber, iron, and other nutrients.  You can eat them whole, chop them into sauces and stews, or make a compote out of them.   Substitutes:  raisins OR dried figs

raisins = dried grapes   Notes:  The common raisins we see on supermarket shelves are usually dried Thompson seedless grapes.  Golden raisins are amber in color and somewhat tart--many cooks prefer them over ordinary raisins for baking and cooking.  Muscat raisins are dark and very sweet, and they work well in fruitcakes. Currants are about one-quarter the size of ordinary raisins, and are typically used in baked goods.  Store raisins in the refrigerator after you open the package.   Substitutes:   prunes OR dried cranberries OR dried apricots OR dried dates OR dried cherries OR chocolate chips OR nuts OR dried figs (stronger flavor)

red date  See Chinese date. 

senjed  See Chinese date. 

somagh  See sumac berries.

	sour prunes   Notes:  Look for these in Middle Eastern markets.  Substitutes:  Soak ordinary prunes in vinegar overnight. OR tamarind paste
	strawberries, dried  Notes:  These are sweet and chewy, and they're great in trail mixes or granola.  Substitutes:  dried cherries

sun-dried tomatoes = dried tomatoes   Notes:  Dried tomatoes have a richer, more concentrated flavor than ordinary tomatoes.  They're great for snacking, or tossing in salads or sauces or on pizzas.  Dried tomatoes usually come either dry or packed in oil.  If they're hard and dry, steep them in boiling water for about 5 minutes before using them.   Substitutes:  tomato paste (in sauces)

Zante currants  See currant. 

Zante raisins  See currant.

 

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Copyright © 1996-2005  Lori Alden

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http://www.foodsubs.com > dairy > cheese > fresh cheeses  

Fresh Cheeses

 

fresh cheese = unripened cheese = curd cheeses = curd-style cheeses Most fresh cheese is made by curdling milk with an enzyme, and then draining off the whey.  The curds that remain are molded into cheese.  Fresh cheeses tend to be bland, so they're often used as vehicles for other flavorings.  Some, like cream cheese, are used to make dips or cheesecakes.  Others, like ricotta cheese, are used as fillings for dumplings, pasta, crepes, or pastries.  Still others, like cottage cheese, can be a meal all by themselves once they're perked up with herbs, fruit, or other flavorings.   Fresh cheeses have a higher moisture content and are usually lower in fat and sodium than other cheeses.  Most are highly perishable, so check the expiration date when you buy them and keep them tightly wrapped or covered in the refrigerator.  Moist fresh cheeses like cottage cheese and ricotta should be eaten within a week of purchase; firmer cheeses like cream cheese and farmer's cheese can usually be stored for about two weeks.  Don't eat fresh cheese if mold appears on it.  Tips: Fresh cheese work best in cold dishes. Fresh cheeses tend to break when added to hot sauces, so add them at the last minute. Lactose-intolerant people may prefer aged cheese over fresh, since aged cheese contains less lactose.

 Varieties:

Alouette   Pronunciation:   ah-loo-WET  Notes:  This is one of several spreadable cheeses that combine cream cheese with various flavorings, like herbs, garlic, pesto, and sun-dried tomatoes.   You can set them out with crackers for guests, but your gourmet friends probably won't indulge.   Substitutes:  Boursin (considered better) OR Rondelé

 

Boursin  [boor-SAN]   This creamy cheese from France is usually flavored with herbs, garlic or coarse ground pepper.  It's mild and delicate, and goes well with fresh bread and dry white wine.  Boursin is considered better than some other flavored spreadable cheeses, like Alouette or Rondelé, but none of these cheeses are well regarded by gourmets.  Store Boursin in the refrigerator but bring it to room temperature before serving.  Eat it within a few days of purchase.

Substitutes:  Rondelé (a cheaper domestic imitation) OR Alouette (also a cheaper domestic imitation) OR  Mix together in a food processor using a steel blade: 8 ounces of cream cheese, 4 tablespoons butter, 1 teaspoon minced parsley, 1 teaspoon Italian seasoning, 1/2 teaspoon minced garlic, 1/4 teaspoon ground pepper. Chill for several hours before serving. OR chèvre frais

 

buttermilk cheese   Notes:   You won't find this tangy, creamy cheese in supermarkets, but it's easy to make at home.  To make your own:  Line a colander with several folds of cheesecloth or a kitchen towel.  Pour buttermilk into the cloth, then put the colander into a larger container and let it drain overnight in the refrigerator until it's reduced to a cheeselike consistency.   Substitutes:  ricotta cheese (especially as a pasta filling) OR cream cheese (especially in cheesecakes)

Caprini   Pronunciation:  cuh-PREE-nee  Notes:  This is an excellent Italian fresh cheese that's hard to find in the U.S.  Substitutes:   

chaka  See yogurt cheese. 

chevre frais See goat cheese (fresh).

 

	cottage cheese = smierkase   Notes:   This simple, mild cheese was traditionally produced in Europe's "cottages" from the milk left over from butter making.  It's versatile, easy to digest, and a good source of protein.  It's sold with either large or small curds, and with fruit or chives sometimes added.  Use it within a few days after purchasing and discard if mold appears.  It's best served chilled. To make your own:   To make 2 cups (one pound), heat a gallon of skim milk to 80ºF (27ºC) using a double boiler (don't use aluminum or cast iron). Dissolve 1/4 tablet of rennet in a few tablespoons of cold water, then stir it into the milk using a whisk for a few minutes. Turn off the heat, cover, and let the mixture sit for about five hours at room temperature.  Use a knife to cut the curds into half-inch cubes, then let them sit for about 15 minutes more.
Put the double boiler on the stove and gradually bring the temperature of the cheese to 100ºF (38ºC) (it should take about 30 minutes to reach that temperature), and then up to 115ºF (46ºC) (this should take another 15 minutes).  Hold it at this temperature for another 30 minutes.  Be sure to raise the temperature gradually, or the curds will be hard and rubbery.  Stir the mixture while it cooks, more if want small curds, less if you want big curds.  Pour the mixture into a cheesecloth-lined colander and drain off the whey for a few minutes.  Fill a sink with ice cold water.  Pulling together the edges of the cheesecloth, dunk the curds in the water for a few minutes, then put the cheesecloth-wrapped curds back in the colander to drain.  (Don't rinse the curds as long if you want your cottage cheese to have a sharper flavor.)   If you like, stir in a teaspoon salt and 1/3 cup of cream, milk, or sour cream.  Substitutes:  ricotta (higher in fat) OR pot cheese (drier) OR fromage blanc (lower in fat) OR buttermilk cheese OR yogurt cheese OR tofu (firm silken)
	cream cheese = (in Europe) white cheese = queso crema   Equivalents:  2 cups cream cheese = 1 pound  Notes:  An American favorite, cream cheese is a terrific spread for bagels and nut breads and a key ingredient in cheesecake and other desserts.  It comes in low-fat and nonfat versions; these work well as spreads but compromise the flavor and texture of cheesecakes.  Cream cheese made without stabilizers is also disappointing in cheesecakes, though it makes for a more acidic and flavorful spread.  Store in the refrigerator.  Unopened foil-wrapped commercial cream cheese is good for about a month after the "Best when used by" date on the carton.  Once opened, you should use it within 10 days.  Throw it out if mold appears.   Substitutes:  Neufchâtel (lower in fat and moister than regular cream cheese) OR equal parts ricotta and yogurt OR soy cream cheese OR tofu (use 3/4 cup tofu + 1/4 cup margarine + 1 tablespoon lemon juice to replace one cup cream cheese).  OR yogurt cheese (usually lower in fat than cream cheese) OR buttermilk cheese (usually lower in fat than cream cheese)  OR tofu cream cheese  To make your own:   Combine 2 cups milk and 2 cups whipping cream and heat the mixture in a double boiler (not aluminum or cast iron) until it's about 90ºF (32ºC).  Remove from heat and stir in 2 tablespoons cultured buttermilk, cover, and let rest in a warm place for one or two days until it has the consistency of yogurt.  Pour the mixture through a colander lined with butter muslin (or several layers of cheesecloth) and drain for several minutes.  Replace the muslin or cheesecloth and nest the colander in a deep bowl, wrap tightly with plastic wrap, and put the bowl into the refrigerator and let it continue to drain for a day or so until the cream cheese has the desired consistency.  Add salt to taste.

farm cheese  See farmer cheese. 

 

farmer cheese = farmer's cheese = farm cheese = pressed cheese = hoop cheese = baker's cheese    Notes:  This mildly acidic fresh cheese is made by pressing much of the moisture out of cottage cheese.  Some varieties resemble a very dry, crumbly cottage cheese, while others have can be sliced. It's primarily used for cooking.  To make your own:   Wrap cottage cheese in cheesecloth and place in a colander or strainer nested inside a bowl.  Place in the refrigerator until much of the liquid has drained into the bowl.  Substitutes:  queso fresco OR queso blanco OR jack OR Muenster

fresh chevre  See goat cheese (fresh).

fresh goat cheese  See goat cheese (fresh).

fresh Hispanic cheese = fresh Hispanic-style cheese = fresh Mexican cheese  Hispanic cooks like their cheese bland and salty, the better to complement their spicy sauces.  They also want cheese to hold its shape when heated.  Monterey jack, the standard substitute for Hispanic cheeses, tends to ooze out of chiles rellenos and enchiladas when baked.  Authentic recipes call for panela or queso blanco, which soften but don't melt when heated. Hispanic fresh cheeses often keep better than other fresh cheeses--some can be stored for months in the refrigerator. Varieties: Best for topping casseroles or bean dishes:  queso fresco Best for fried cheese recipes:  queso para freir, queso blanco, queso panela Best for filling casserole dishes like enchiladas:  queso panela, queso blanco Best for salads:  queso panela Best for tacos and burritos:  queso panela Best for refried beans:  queso panela

 

fromage blanc  Pronunciation:  froh-MAHZH BLAHN  Notes:  This usually has the consistency of thick yogurt.  It's expensive and hard to find, but very tasty and relatively low in fat.  It makes a great topping for desserts.   Substitutes: quark (very similar) OR yogurt cheese OR buttermilk cheese OR blend equal parts cottage cheese and yogurt until smooth OR cream cheese whipped with cream

fromage de chèvre frais  See goat cheese (fresh).

fromage frais  Pronunciation:  froh-MAHZH FRAY   Notes:  This is the French term for "fresh cheese."  This category includes fromage blanc, Petit-Suisse, and chevre frais.

gervais  Pronunciation:  zher-VAY  Notes:  Use within a few days after purchasing. For best flavor, serve at room temperature.  Substitutes: cream cheese

 

goat cheese (fresh) =chevre frais = chèvre frais = fromage de chèvre frais   Pronunciation:   SHEHV-ruh FRAY  Notes:   Don't confuse this mild fresh cheese with aged goat cheese, which is less common and more flavorful.  Fresh goat cheese is like fromage blanc, only made with goat's milk.  There are several varieties, including Montrachet and cabecou, which is soaked in brandy.  Goat cheese is usually vacuum-packed, though many connoisseurs seek out the more perishable but tastier paper-wrapped cheeses at specialty shops.  Substitutes: fromage blanc OR bucheron  Complements:  white wine

hoop cheese  Substitutes:  pot cheese

Indian curd cheese  See paneer cheese.

kefir cheese  Pronunciation:  keh-FEER  To make your own:   Line a colander with several folds of cheesecloth or a kitchen towel. Pour unflavored kefir into the cloth, then put the colander into a larger container and let it drain overnight in the refrigerator until it's reduced to half its volume.  Substitutes:  Neufchâtel OR yogurt cheese OR cream cheese

labanah  See yogurt cheese.

labne  See yogurt cheese. 

labneh  See yogurt cheese. 

lebna  See yogurt cheese. 

mascarpone  = mascherpone = Italian cream cheese   Pronunciation:   mas-car-POH-nay  Notes:    A key ingredient in tiramisu and zabaglione, mascarpone is velvety soft, slightly acidic, and expensive.  Although Italian in origin, the name is said to come from the Spanish mas que bueno, "better than good."  It's usually sold in tubs.  Use it soon after you purchase it since it's highly perishable.  Substitutes:   Blend 8 ounces softened cream cheese with 1/4 cup whipping cream. OR Blend 8 ounces softened cream cheese with 1/4 cup butter and 1/4 cup cream OR Blend 8 ounces softened cream cheese with 1/8 cup whipping cream and 1/8 cup sour cream. OR Whip ricotta cheese in a blender until smooth (lower in fat)

Mizithra cheese (soft) = myzithra  Notes:   Don't confuse this with aged Mizithra, which is a hard grating cheese. Substitutes: cottage cheese

 

Neufchatel = Neufchâtel    Pronunciation: new-shuh-TELL OR NEW-shuh-tell   Notes:   Neufchâtel is very similar in taste and appearance to cream cheese, but it's made from milk instead of cream so it contains less fat and more moisture.  Cheesecakes made with it cook more quickly and are more prone to cracking.  Use it within a few days after purchasing, and throw it out if mold appears.  For best results, serve chilled.  Substitutes:  cream cheese (typically higher in fat) OR Boursin

 

paneer cheese = panir cheese = Indian curd cheese  Notes:   Indians like to serve this bland fresh cheese with spinach or peas.  Use within a few days.  Substitutes:  cubes of firm tofu OR feta cheese (much saltier) To make your own:   Bring one gallon of whole milk to a boil, stirring regularly.  (It's best to use a double boiler to avoid scalding the milk.  Don't use an aluminum or cast iron pan.)  Remove from heat, then gradually add lemon or lime juice until the mixture curdles (about 3-4 tablespoons).  Cover, and let the mixture sit for a few minutes.  Pour the mixture into a cheesecloth-lined colander and allow the curds to drain.  Rinse the curds with water and allow to drain some more, then fold the cloth around the cheese and use a weighted plate to press more moisture out of it for a few hours or until it becomes firm.

panir cheese  See paneer cheese. 

petit gervais

Petit-Suisse = Petit Suisse  Pronunciation:  puh-TEE SWEES Notes:   You can buy small six-packs of this rich fresh cheese all over France, but they're hard to find in the U.S.  Gervais is a popular brand.   Substitutes:  fromage blanc OR quark OR cream cheese  

Philadelphia  See cream cheese.

pressed cheese  See farmer cheese.

quark = quark-curd = topfen = quarg = curd-cheese    Notes:   This versatile fresh cheese resembles soft cream cheese.  Germans (who call is quark) and Austrians (who call it topfen) use it to make everything from cheesecake to gravy.  To make your own:   Combine one quart whole milk with 1/2 cup buttermilk in a clean container, cover, and let the mixture stand at room temperature for two days.  Gently cook the mixture for about 30 minutes.  It's done when the curd has thickened slightly and begun to separate from the whey.  Let it cool and pour it into a colander lined with several folds of cheesecloth.  Put the colander into a larger container, wrap with plastic, and let it drain overnight in the refrigerator until the quark is reduced to the consistency of yogurt.  Makes about 1 cup.  Substitutes: fromage frais (very similar) OR yogurt cheese (more acidic) OR two parts ricotta cheese and one part sour cream OR strained cottage cheese OR mascarpone

 

queso blanco   Notes:   This popular Hispanic fresh cheese is often added to casserole or bean dishes, since it holds its shape well when when heated.  It's a good cheese for frying or grilling, though queso para freir is a better choice if you can find it.  Substitutes:  queso para freir OR queso panela OR farmer cheese OR Monterey jack  

queso de metate  See queso fresco. 

 

queso fresco = queso de metate    Notes:  Mexican cooks like to crumble this mild grainy cheese onto soups, salads, casseroles, and bean dishes.  It softens but doesn't melt when heated.   Where to find:  Mexican grocery stores Substitutes:  Mix equal parts cottage cheese and feta cheese OR farmer cheese OR cotija cheese OR feta cheese (similar texture but saltier) OR queso anejo OR mild goat cheese OR paneer OR ricotta cheese OR jack cheese

queso para freir  Notes:  This fresh Hispanic cheese is salty and crumbly.  It's terrific for making the Caribbean specialty queso frito (fried cheese) since it holds its shape when when heated.  Substitutes:  queso blanco (Not as salty but also holds its shape well when heated) OR mozzarella (also fries well) OR queso panela (also fries well)

 

queso panela = panela = queso de canasta   Notes:  This popular Mexican cheese is mild and crumbly, and it doesn't lose its shape when heated.  It's often mixed into bean dishes or casserole fillings or crumbled over salads and tacos.  It can be fried, though queso para freir or queso blanco hold their shapes better.  Queso panela is sometimes served with tropical fruit as a snack or appetizer.  Substitutes:  queso blanco OR high moisture mozzarella OR queso para freir OR feta OR ricotta OR drained cottage cheese OR Requeson cheese

Requeson cheese = Requesón   Notes:   This fresh Hispanic cheese resembles ricotta cheese, and is used to make dips and desserts.  Substitutes:  ricotta cheese OR Mix equal parts ricotta and cottage cheese, then place in a cheesecloth-lined colander until some of the liquid has drained off.

 

 

ricotta cheese  Pronunciation:  rih-KAH-tuh   Notes:   This Italian fresh cheese is made from the watery whey that's drained off in the production of mozzarella, provolone, and other cheeses.  Ricotta cheese is sweeter and smoother than cottage cheese, and it's much richer in calcium.  You can eat it straight from the tub with fresh fruit, but it's more commonly used as an ingredient in pasta dishes and desserts.  Italian ricotta cheeses are made exclusively with whey, while American versions add milk as a stretcher.  Low-fat versions are available, and they work quite well in cheesecakes.  Use the cheese within a few days after purchasing, and throw it out if mold appears or if it tastes too acidic.    To make your own:   (Note:  This recipe won't work with whey from milk that has been curdled with an acid.)  Heat whey until it reaches 200ºF (93ºC), stir in a small amount of vinegar, then pour the whey into a colander lined with butter muslin or a cotton pillowcase.  After it's drained to the desired consistency, salt to taste.  Substitutes:   queso fresco OR goat cheese (fresh) OR cottage cheese (lower in fat) OR pot cheese (drier) OR Requeson cheese OR clabber cream (especially as a pasta filling) OR buttermilk cheese (especially as a pasta filling) OR fromage blanc (lower in fat) OR tofu (firm silken tofu is best; mix with Italian herbs and olive oil if using in pasta dishes)

robiola Piemonte Pronunciation:  roh-bee-OH-lah pia-MAWN-tay  Notes:  This creamy fresh cheese from the Piedmond region of Italy is often used for cooking, and it's great on pizza.  It's also served as an antipasto along with olive oil and/or fresh herbs.  Piedmont robiolas include Langhe Robiola = Robiola delle Langhe, Robiola di Roccaverano, Robiola di Murazzano, and Robiolina di Bosconero.  These cheeses are hard to find in the U.S.  Don't confuse this with robiola Lombardia, a soft cheese.   Substitutes: equal parts ricotta and mascarpone OR ricotta OR mascarpone OR chevre OR Caprini

 

Rondelé = Rondele   Notes:  This flavored cream cheese is an inexpensive domestic version of Boursin.  Substitutes: Boursin

whey cheeses   Most cheese is made from curdled milk that has been drained of the watery whey.  Not wanting to waste the nutrient-rich whey, our ancestors discovered that they could extract more cheese from it by cooking it until the remaining proteins coagulated.  Examples of modern-day whey cheeses include ricotta, Gjetost, Manouri, Mizithra, and Requeson.

white cheese  See cream cheese.

 

yogurt cheese = chaka = labneh = lebna = labne = labanah    Notes:  This is a soft, tangy, and nutritious cream cheese substitute.   To make your own:  Line a colander with several folds of cheesecloth, a kitchen towel, or commercial yogurt strainer.  Pour stabilizer-free yogurt into the cloth, then put the colander into a larger container, wrap with plastic, and let it drain overnight in the refrigerator until it's reduced to half its volume.  If you like, add herbs or other flavorings.  Substitutes:  cream cheese (thicker consistency, not as tart, higher in calories) OR buttermilk cheese

Copyright © 1996-2005  Lori Alden