Go to ChefTalk.com  
Cooking ArticlesCookbook ReviewsCooking ForumsRecipesCooking Glossary  

Go Back   ChefTalk Cooking Forums > Food and Cooking Forums > Food & Cooking Questions and Discussion

Food & Cooking Questions and Discussion Got a cooking question or something you want to discuss about food and cooking? This is the forum for you. Talk about anything related to food & cooking.


Reply
 
Thread Tools
  #1  
Old 07-06-2005, 04:19 PM
Registered User
 
Join Date: May 2000
Location: Salem, Oregon, USA
Posts: 10
Default Weight of one cup of cheese?

How much does one cup of cheese weigh? Does it matter is it's one cup of cheddar or one cup of Swiss?
Reply With Quote


  #2  
Old 07-06-2005, 04:26 PM
phatch's Avatar
Registered User
 
Join Date: Mar 2002
Location: SLC UT
Posts: 2,660
Default

It varies by type and preparation. Swiss and cheddar will weigh about the same as they're about the same water content. Grated on the large holes, you'll get about 2 oz in a cup as I recall. Cubed,is probably a bit heavier.

Scales aren't expensive and solve this issue quite well.

Phil
Reply With Quote
  #3  
Old 07-07-2005, 09:22 AM
Suzanne's Avatar
ChefTalk Moderator
Culinary Experience: Professional Chef
 
Join Date: May 2001
Location: New York, NY
Posts: 3,703
Default

Actually, for Cheddar, Swiss, Monterey Jack, mozzarella, blue cheese, and feta, the standard is 1 cup = 4 ounces (1/4 pound) shredded/grated/crumbled if not very tightly packed. Grated parmesan and romano are somewhere between 3 and a little more than 5 ounces per cup, depending on how tightly packed they are -- looser pack yields a lower weight (shredded is closer to 4 ounces).

Cream cheese and cottage cheese both weigh in at 8 ounces (1/2 pound) per cup, and ricotta is a little less (7-1/2 ounces per cup).

If your recipe calls for a volume only of cubes, find another recipe. (Sorry -- this is one of my big issues when I'm working on recipes; I really wish that all American recipes included both weights and volumes, since weight is so much more accurate. But, sigh, everyone else in the world uses scales, so I guess that means in the U.S. we have to continue being different. ) Phil is right about scales, but unfortunately lots of recipes are written badly (imho) and only specify volumes.
__________________
Co-Moderator, Cooking Questions
"Notorious stickler" -- The New York Times, January 4, 2004
Reply With Quote
  #4  
Old 07-07-2005, 10:27 AM
phatch's Avatar
Registered User
 
Join Date: Mar 2002
Location: SLC UT
Posts: 2,660
Default

I can't always trust my memory. 4 sounds more reasonable and I certainly trust Suzanne.

Phil
Reply With Quote
  #5  
Old 07-17-2005, 09:27 AM
Registered User
Culinary Experience: Home Chef
 
Join Date: Dec 2000
Location: Burr Ridge, IL
Posts: 685
Default

In Alton Brown's recent book on baking he makes Suzanne's point quite forcefully- weight is a far better measure than volume. (He gives weight for every ingredient in each recipe.)

We've found a small elecronic scale extremely helpful in a lot of things in the home kitchen, even though we don't do a lot of baking. It's one of those things about good tools- once you get one you wonder how you got along without it!

You can find a nice selection of electronic scales - especially the Soehnle brand of very stylish ones - at www.Homeclick.com, along with thousands of other household items at remarkably reasonable prices. The scales run from about $45 to $80 or so. Ours was $65 and handles up to 11 pounds with good accuracy. Gave one to our daughter for Christmas and they now use it a lot.

Mike
__________________
travelling gourmand
Reply With Quote
Reply

Bookmarks


Thread Tools

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are On
Pingbacks are On
Refbacks are Off
Forum Jump

Similar Threads
Thread Thread Starter Forum Replies Last Post
Vegetarian Ideas cape chef Food & Cooking Questions and Discussion 43 04-19-2006 05:39 PM
I saw the maggoty cheese Mezzaluna Food & Cooking Questions and Discussion 17 02-04-2001 01:13 AM
Pineapple carpaccio with goat cheese and saffron oil cape chef Food & Cooking Questions and Discussion 1 12-06-2000 09:54 PM
Freezing cheese adenoma Food & Cooking Questions and Discussion 14 10-03-2000 03:22 AM
Any good uses for goat cheese? layjo Food & Cooking Questions and Discussion 7 04-26-2000 02:24 PM


All times are GMT -7. The time now is 12:51 PM.


Powered by vBulletin® Version 3.7.2
Copyright ©2000 - 2008, Jelsoft Enterprises Ltd.
Search Engine Friendly URLs by vBSEO 3.2.0
© 1998 - 2006 ChefTalk.com • All rights reserved

1 2 3 4 5 6 7 8 9 10 11 12 13 14 15 16 17 18 19 20 21 22 23 24 25 26 27 28 29 30 31 32 33 34 35 36 37 38 39 40 41 42 43 44 45 46 47 48 49 50 51 52 53 54 55 56 57 58 59 60 61 62 63 64 65 66 67 68 69 70 71 72 73 74 75 76 77 78 79 80 81 82 83 84 85 86 87 88 89 90 91 92 93 94 95 96 97 98 99 100 101 102 103 104 105 106 107 108 109 110 111 112 113 114 115 116 117 118 119