Owned by our farm families in New York & New England — Since 1919
Like any fine ingredient, an understanding of the cooking characteristics, versatility and suitability will help you to use this product to its fullest potential.
Cooking with Cabot's all natural reduced fat cheddar can be a breeze if you follow some simple suggestions:
Shred reduced fat cheese while it is completely chilled, right from the refrigerator.
Finely shred the reduced fat cheddar cheese. They combine better with other ingredients if shredded finely rather than coarsely.
Cabot Reduced Fat Cheddar Cheese does melt well if heated correctly. It melts best when given a longer time to cook at a lower temperature. Oven temperatures higher than 450°F are not recommended. Also watch for over browning as it can dry out the cheese which results in a loss of flavor.
Cabot reduced fat cheddar cheeses cook best in the presence of moisture.
By its very nature, microwaving can create uneven cooking and moisture loss. For this reason, extra care must be used when microwaving reduced fat cheddar cheese:
Use a low setting on the microwave and rotate and stir item frequently. Also, remember to cover the food in order to help keep moisture in.
Examples: Macaroni and cheese, reheating pizza or quiche, tortilla with melted cheese.
Slicing and portioning of cooked foods should be done while they are still hot.
On a cheese platter, reduced fat cheddar cheese will have more flavor at room temperature.
On a sandwich, several thin slices are preferable to one thick slice, giving better flavor.
Cabot Cheddar Cheese is best stored in your refrigerator and will keep for many months.
Cheddar can be frozen, but texture will be compromised. Recommended use after freezing would be for cooking purposes only.
Cabot Reduced Fat Cheddars can be purchased through our online store.
Visit our recipe section for some great low fat recipes.
Do you have a low fat cheese recipe or tip to share? We would love to hear from you! Contact us.