Where to buy Swiss Big Hole Cheese 5

Summary. Heat the big-hole Swiss cheese and stir it with a whisk, then add the milk and beat it again with a blender.

Heat up and stir with a whisk.

Hello! How to make a big hole Swiss cheese and milk toss.

Hello! How to make a big hole Swiss cheese and milk toss.

Heat the big-hole Swiss cheese and stir it with a whisk, then add the milk and beat it again with a blender.

How to make cheese sticks for your baby.

How to make cheese sticks for your baby.

Heat the cheese and milk and stir well.

Then pour it into the mold and put it in the refrigerator to keep it fresh until the liquid becomes solid and ready to eat.

What should I do if I finish heating it up like this?

What should I do if I finish heating it up like this?

Dear, you need to heat it up and whip it with a whisk at high speed after it is not stirred sufficiently.

The cheese needs to be melted and cooled before adding milk.

How cheese is heated followed by a cowhide band yes.

How cheese is heated followed by a cowhide band yes.

It needs to be melted in water and then added with butter to prevent it from becoming like this.

Ingredients: 150 grams of pasta, 150 grams of minced pork belly, half an onion, 1 carrot, half a celery, an appropriate amount of olive oil, 5 bay leaves, 2 grams of sage, 2 grams of rosemary, 2 grams of thyme, 2 grams of ari henu, 5 grams of chopped black pepper, 5 grams of cinnamon powder, a small amount of sugar, a small amount of salt, 5 ml of sauce, an appropriate amount of macroporous cheese, an appropriate amount of mozzarella cheese, 350 grams of tomato sauce, 1 garlic.

Production steps: 1. Prepare the required ingredients and ingredients.

2. Cut carrots, celery and onions; Slice the garlic and chop the parsley.

3. Stir-fry the pork in a hot pan, stir-fry until fragrant, and then stir-fry the water.

4. Add the prepared diced vegetables and stir-fry until the water is removed, about 20 minutes.

5. Add bay leaves, bay leaves, rosemary, ali henu, thyme, sage and an appropriate amount of water and cook for 30 minutes.

6. Add salt, sugar, Li Pailin juice, chili peppers, cinnamon powder, and crushed black pepper to taste.

7. Boil water in another pot, add salt, a little olive oil, add pasta and cook.

8. Cook for 10 minutes and put on a plate.

9. Drizzle with meat sauce and sprinkle with chopped macroporous cheese.

10. Put in the oven. Bake at 230 degrees for 10 minutes.

11. Finished product drawing.

Macroporous cheese is usually natural cheese, and cheese is generally divided into processed cheese and natural cheese. Natural cheese is made from cow's or goat's milk, coagulated by adding lactic acid bacteria and rennet, filtered out of water, soaked in salt water for three days, and then fermented for four to six months. Processed cheese is made by breaking up several types of natural cheese, heating and melting them, and then cooling them to solidify.

The difference between the two is that the lactic acid bacteria in natural cheese are alive, while the lactic acid bacteria in processed cheese are dead. In addition, the moisture in processed cheese is higher, the nutrition is slightly thin, but the phosphorus content is higher, the advantage is that the quality is stable, easy to preserve, and because the smell has disappeared in the processing process, the taste is better, compared with natural cheese, it is more suitable for our Oriental taste. Two thin slices of cheese are equal to the nutrition of a glass of whole milk, so eating more cheese for children in the development period will definitely help the healthy growth of bones.

Try to buy cheese slices in single-piece packets and keep them in the refrigerator after you buy them. Open the package of cheese slices, and it is best to eat them all at once. Young children's gastrointestinal development is not yet complete, and if you eat spoiled cheese, it is easy to cause diarrhea.

For breakfast, cheese sandwiched between bread makes it a convenient and nutritious meal for your child. However, since it is understood that cheese is a concentrated nutritious food with a high fat content, those little fat people should not eat more. Eating too much will cause excessive intake of calories and fat, which will increase the burden on the body!

It is recommended to choose low-fat or nonfat cheese to improve nutrition and not gain weight.

Swiss Dakong cheese is made with carbonic acid, so if you want, you can make cheese fondue and eat it!

Step 1: Rub the cheese into shreds. Then add two tablespoons of corn flour and mix well to prevent the shredded cheese from sticking together and forming a clump.

Step 2: Cut your favorite dishes into bite-sized pieces, and don't pay special attention to hot pot dishes, depending on your preferences. Cauliflower and broccoli need to be steamed first, and you can add sausages, ham cubes, baguettes (cut into cubes and bake them a little), carrots, boiled potato cubes, etc., and put them on a plate.

Personally, I think the vegetarian food tastes better than the meat one, and the bread is also great. Set up the bamboo skewers, and it would be better if you had a small fork to eat cheese pot.

Step 3: Wipe the wall of the pot with garlic, pour 1 cup of dry white wine into the small pot, if you like garlic, you can add two teaspoons of minced garlic, cook on low heat until slightly bubbling, grab a small handful of shredded cheese and put it in the pot to melt, stir well, and put another handful... Constant stirring is required to prevent clumping.

Add another tablespoon of brandy, add salt and cinnamon to taste, move the pot to the top of the candlestick, and light one or two candles below.

1.Macroporous cheese characteristics: Macroporous cheese is the oldest, most famous and most photographed cheese in Switzerland.

2.Macroporous cheese has a dark yellow color and has a mild flavor with nutty and creamy aromas due to its irregularly distributed pores and large pores inside.

3.Large-hole cheese can be eaten directly into thin slices, or in salads with vegetables, and can also be used to make cheese fondue.

4.How to eat macroporous cheese: Eat the core directly and make snacks to accompany meals.

5.Used in pizza, the massu has a brushing effect, and the large pores enhance the taste of the creamy hail cheese and increase the surface gloss.

6.Cut the macroporous cheese into thin slices, because it is a hard cheese, so add it to the toasted bread slices, preheat and melt slowly, and it tastes great.

7.You can add sliced ham and sausage as needed, even if you make a sandwich and eat it.

Ingredients: 150 grams of pasta, 150 grams of minced pork belly, half an onion, 1 carrot, half a celery, an appropriate amount of olive oil, 5 bay leaves, 2 grams of sage, 2 grams of rosemary, 2 grams of thyme, 2 grams of ari henu, 5 grams of chopped black pepper, 5 grams of cinnamon powder, a small amount of sugar, a small amount of salt, 5 ml of juice, an appropriate amount of macroporous cheese, an appropriate amount of mozzarella cheese, 350 grams of tomato sauce, 1 garlic.

Steps to make Wang Tuan:

1. Prepare the required ingredients and ingredients.

2. Cut carrots, celery and onions; Slice the garlic and chop the parsley.

3. Stir-fry the pork in a hot pan, stir-fry until fragrant, and then stir-fry the water.

4. Add the prepared diced vegetables and stir-fry until the water is removed, about 20 minutes.

5. Add bay leaves, bay leaves, rosemary, ali henu, thyme, sage and an appropriate amount of water, and cook for 30 minutes.

6. Add salt, sugar, Li Pailin juice, chili pepper, cinnamon powder, and crushed black pepper to taste.

7. Boil water in another pot, add salt, a little olive oil, add pasta and cook.

8. Cook for 10 minutes and put on a plate.

9. Drizzle with meat sauce and sprinkle with chopped macroporous cheese.

10. Put in the oven. Bake at 230 degrees for 10 minutes.

11. Finished product drawing.