Being on a Ketogenic Diet means I do not eat breads, tortillas or taco shells because they are high in carbohydrates. To celebrate Cheese Lovers Day, I found a way to make tacos. First grate cheddar cheese. Then place them on a cookie sheet with parchment paper or a silicon sheet.
Bake them at 350 degrees for 10 to 15 minutes. Remove them when they are completely melted and start getting brown around the edges. Let them cool until you can handle them, 30 seconds to a minute. Then place on a spoon for a regular taco shell or a bbq tool to make a flat bottom taco shell.
*Don’t feel bleu, throw a feta or act capricious. January 20th is a gouda day to kummin over and have some cheddar or asiago or fontina! It’s National Cheese Lover’s Day.
There is no firm evidence on how cheese making was discovered, but legend tells us it was likely chance that the first cheese was created. Thousands of years ago, milk was transported and stored in sheep stomachs. Left to sit a few days the proteins would separate into curds and whey.
From there, preserving the solids with salt may have seemed a logical next step. Salt was a highly valued preservative in ancient times.
The earliest record of cheese making dates back to 5,500 BCE in what is now Poland. Today there are over 1,400 varieties of cheese.
The basic principles behind making cheese are quite simple. Let the milk sour (or scientifically, coagulating the casein protein). Then separate the curds (solids) from the whey (liquid). The curds are then salted and left to age.
Bacteria, enzymes or fungi may be added at various stages. These along with the type of milk, temperature, time and moisture are all controlled to produced the desired taste, color and texture. Herbs and spices may also be added.
The nutritional value of cheese varies depending on the variety. Cottage and mozzarella cheese are at the lower end of fat and calories per serving while mascarpone and cream cheese pack it on.