Categorizing cheeses by firmness is a common but inexact practice. The lines between "soft", "semi-soft", "semi-hard", and "hard" are arbitrary, and many types of cheese are made in softer or firmer variations. Harder cheeses have a lower moisture content than softer cheeses. They are generally packed into molds under more pressure and aged for a longer time. The familiar cheddar is one of a family of semi-hard or hard cheeses whose curd is cut, gently heated, piled, and stirred before being pressed into forms. Colby, Gouda and Monterey Jack are similar but milder cheeses. The hardest cheeses - "grating cheeses" such as Parmesan, Pecorino, and Romano - are quite firmly packed into large forms and aged for months or years.
Processed cheese is made from traditional cheese and emulsifiers, often with the addition of milk, more salt, preservatives, and food coloring. It is inexpensive, consistent, and melts smoothly.
Cheese Fondue
Ingredients:
1 cup Cottage cheese - creamed, 1 cup milk, 2 tsp Butter or margarine, 1tsp Cornstarch,
1 dash Garlic powder, 1/4 tsp Dry mustard, 4 ounces Pasteurized process cheese - (sharp Cheddar),
2 ounces Pasteurized process cheese -- (Swiss), shredded, 1 pound Loaf French bread -- - cut into cubes
Method:
Mix
cottage cheese with 1/4 cup milk in a blender until smooth. Melt fat in a saucepan. Stir in cornstarch, garlic powder, and dry mustard; mix well. Add 3/4 cup milk. Cook over medium heat, stirring constantly until thickened, about 2 to 3 minutes. Reduce heat. Stir in cottage cheese mixture. Add remaining cheeses, stirring until cheeses are melted.
Serve with cubes of French bread for dipping into fondue mixture.