Best Baskets For Cheese Making: A Guide To Choosing Wisely

Basket cheese is a type of cheese that is formed inside a basket, which leaves a woven imprint on its surface. The baskets used are typically made of wicker or reed, though commercial cheese is often shaped in plastic containers. The cheese is set in the basket to drain and retain its shape. Basket cheese is known for its mild, tangy flavour and soft, crumbly texture. It is a versatile ingredient that can be used in both sweet and savoury dishes.

Basket cheese is made in a wicker basket, leaving a pattern on the cheese

Basket cheese is a light, soft, fresh cheese similar to ricotta. It is typically made in a wicker basket, which leaves a pattern on the cheese. The basket moulds are often plastic baskets lined with cheesecloth, or traditional wicker baskets. The wicker baskets leave a distinctive imprint of their weave on the cheese.

To make basket cheese, start by heating milk to around 85-90°F. Then, add rennet, and sometimes salt, and let the mixture set for about 30-40 minutes. Next, cut the curds and drain the whey. Place the curds in a cheese basket, and return the basket to the whey, or press the curds into the basket with your hands. Place a weight on top of the cheese and leave it to press for a few hours. Finally, remove the cheese from the press and refrigerate.

Basket cheese is often used in Italian recipes, especially around Easter. It is commonly used to make pastiera di grano (wheat grain pie) and Easter pizzagaina. It can also be eaten on its own, drizzled with olive oil, or served on crusty Italian bread.

The basket is lined with cheesecloth to drain and firm up the cheese

The basket used for making cheese is typically a plastic or wicker basket, often referred to as a cheese basket or fuscelle in Italian. These baskets are lined with cheesecloth to drain and firm up the cheese.

Cheesecloth is a loosely woven cotton cloth used for draining and straining cheese. It is placed in the basket before adding the curds, helping to squeeze out the water and accelerate the draining and firming process. The cloth's open weave allows the whey to drain out while retaining the curds, which will eventually form a solid cheese.

Lining the basket with cheesecloth is an optional step, as some baskets have a fine enough weave to drain the whey without it. However, using cheesecloth can speed up the process and make it easier to remove the cheese from the basket once it's ready.

After the cheesecloth is in place, the curds are scooped into the basket using a slotted spoon. The basket is then placed into a larger bowl or container to catch any remaining whey that drains out. A weight, such as a small pot or can, is often placed on top of the curds to help press and firm up the cheese.

The cheese is left to drain and firm up for several hours or overnight, depending on the desired texture. The longer it drains, the firmer the cheese will become. Once it has reached the desired firmness, it can be removed from the basket, salted to taste, and served fresh or refrigerated for later.

The cheese is mild and can be eaten on its own or enjoyed on bruschetta

Basket cheese is a mild cheese that can be eaten on its own or enjoyed on bruschetta. It is made by heating milk to lukewarm and adding rennet. After letting the mixture set, the curds are moved to a basket, weighted down, and then pressed and refrigerated. The cheese has a shelf life of 3 days and is best enjoyed with a drizzle of olive oil, a pinch of garlic salt, and a slice of ripe tomato.

Basket cheese is a traditional Italian cheese, often made around Easter. It is similar to ricotta and mozzarella in taste and texture. It is typically served fresh, with a drizzle of olive oil, a grind of pepper, and a sprinkle of salt. It can also be served on crusty Italian bread or crostini with fresh herbs.

Basket cheese is called such because it is made in a small basket, which gives it its shape. The basket is usually made of wicker, and the cheese takes on the imprint of the basket's weave. This type of cheese is considered a delicacy and is highly valued in Italian dairy traditions.

To make basket cheese at home, you will need a few specialized ingredients and equipment, including milk, rennet, a basket, and a weight for pressing the cheese. The process involves heating the milk, adding the rennet, and then carefully tending to the curds before transferring them to the basket for pressing and refrigeration.

When serving basket cheese on bruschetta, simply slice the cheese and place it on top of the toasted bread. Drizzle with olive oil and add your desired toppings, such as garlic salt, fresh herbs, or sliced tomatoes. Enjoy the combination of the mild, creamy cheese with the crisp, toasted bread for a delicious and satisfying snack or appetizer.

It can be stored in the fridge and has a shelf life of 3 days

Basket cheese is a fresh Italian cheese, similar to ricotta and mozzarella, that is typically made and served in a small basket. The basket leaves a distinctive imprint on the cheese, and it can be made of wicker or stainless steel. The cheese is usually mild in flavour and can be eaten on its own, or enjoyed on bruschetta or toast with olive oil, garlic salt, and ripe tomatoes. It is also used in cooking, such as in a frittata or on pizza.

Basket cheese has a short shelf life and should be consumed within three days of being made. It can be stored in the fridge, wrapped in plastic wrap, to extend its freshness. However, even with refrigeration, it is best to eat the cheese as soon as possible to enjoy it at its freshest and avoid spoilage.

To make basket cheese, milk is heated to a lukewarm temperature, and rennet is added to coagulate the milk and form curds. The curds are then carefully cut and drained, and the whey is removed. The curds are placed in a basket and pressed to form the cheese's shape. The cheese is then salted to taste and returned to the basket for further pressing. Finally, it is removed from the press and stored in the refrigerator.

The process of making basket cheese is relatively straightforward, but it requires attention to detail and timing to ensure the cheese sets properly. The recipe yields a delicate and mildly flavoured cheese that is best enjoyed fresh, within its short shelf life of three days.

Basket cheese is similar to ricotta and mozzarella

Basket cheese is a soft, mild-flavoured cheese that is typically made in a small basket, which gives it its form. It is made and then formed inside a plastic basket, which is how it gets its name. The cheese is considered a delicacy and is traditionally produced by small farms that breed specific types of sheep and cows to give the cheese a particular and refined flavour. The basket leaves superficial striations on the thick outer rind of the cheese.

Frequently asked questions