If a hard cheese such as Cheddar dries out, grate it and store in a screw-topped jar in the refrigerator where it will keep for weeks. It comes in handy for flavouring savoury dishes.
Cheddar or other hard cheeses freeze very well when grated. Store in polythene and use straight from the freezer as there is no need to thaw the cheese; frozen grated cheese stays free flowing.
Go easy on the salt in a recipe that has cheese as an ingredient. Salt is added to cheese to preserve it and improve the flavour.
All cheese should be cooked gently and for a short time. Too much heat and the protein in cheese tightens and squeezes out natural oils ing cheese to separate. When adding cheese sauces, draw the pan off the heat, then add cheese and stir until melted. The heat of the pan will be sufficient to do this.
For a crunchy topping combine dry white breadcrumbs and grated cheese in equal parts then sprinkle mixture over the dish and put under the grill. The cheese melts and breadcrumbs absorb the oil of the cheese, make a crunchy brown topping.
To make the best toasted cheese, toast both slices on one side, lay cheese slices on untoasted side and grill to a golden, bubbling brown. I like to sprinkle a little paprika on the cheese before grilling, it gives the cheese a lovely brown color.