Questions about the identification, use, storage, and sometimes production of cheese.

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3
votes
1answer
77 views

Make a cheese sauce that doesn't go solid when cooled

The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese. This works just fine and is great if ...
4
votes
2answers
112 views

40lb.round of opened grana padano cheese

I bought a 80lb. round of Grano Padano cheese and had it opened horizontally to use 1/2 of it for wedding. We "chunked" out a good portion of the center so the guests could nibble on it while tasting ...
0
votes
0answers
16 views

How long spreadable cheedar cheese lasts [duplicate]

I am wondering how long refrigerated spreadable cheddar cheese lasts unopened in the fridge
1
vote
2answers
52 views

Cheese making, acidic whey, denatured protein

I wish to know. Does protein in acidic whey gets denatured and is it unfit for consumption. By acidic whey I mean whey which was made through citric acid as splitting agent for making panner(cottage ...
2
votes
2answers
217 views

What are the four cheeses generally used in“four-cheese” pizzas?

In common consumer pizza, microwave and bake-at-home pizzas are often advertised as four-cheese pizzas. What are these four cheeses, traditionally? Do different brands use different mixes, or does ...
18
votes
4answers
3k views

What's the point of “cheese alternative” that has dairy in it?

I was at Trader Joe's again, and I bought this cheese alternative. Being hungry out of my mind, the thought to check the ingredients never crossed it. Now I, a vegan, am stuck with having to eat a ...
3
votes
1answer
121 views

What is the optimal method for making box macaroni and cheese?

I have two young children (3 and 4.5), who both love Kraft Macaroni And Cheese, or similar variants. As a child, I also loved it, and between the two I've made a few hundred batches, at least. ...
0
votes
0answers
88 views

Why does my ricotta cheese go bad in a few days?

No matter if I buy my ricotta by weight or by package it goes bad (funky smell, the puddle of cheese water gets grainy, some yellow tint on the sides of the cheese, losing its mellow sweet taste) ...
1
vote
2answers
75 views

Why did my ricotta cheese did not completely melt in the Alfredo?

Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only partly melted. Beyond a certain point, ...
2
votes
1answer
176 views

How to cut the wax from this cheese?

(I am new to Europe so please forgive me for being not knowing). I have this cheese I asked here before how to eat it and people answered me, but when it comes to real life I had a problem ...
2
votes
1answer
38 views

A recipe inspired by Brat cheese sauce/Cooking in Wine

I followed a recipe to the effect of: boil Brat sausages in 24 ounces of beer remove sausages (do not drain the beer), pan fry or grill them add 2 c. sharp cheddar, and 1 package cream cheese to the ...
3
votes
3answers
184 views

How to eat this kind of cheese

I have seen so many of these cheeses but I don't know how to cook or eat them. I am new to Europe, and have never seen this in my country of origin before. Could you tell me how to cook the cheeses? ...
5
votes
2answers
142 views

Cheese Cutting Tools

I have a large gouda cheese wheel that I need to cut first in half, then quarters etc. I have seen cheese wheels broken down using a scoring tool and what appears to be a handled wedge tool. That ...
5
votes
3answers
120 views

What cheeses work well for pizza that will be refrigerated and reheated?

I make pizza pretty frequently, and I always have leftovers. I have a few go-to crust recipes that reheat well after being refrigerated, but I'm never happy with the cheese upon reheating. Usually I ...
2
votes
2answers
225 views

How can I prevent the cheese on my homemade pizza from hardening too soon?

I am on my road to perfecting thin crust pizza, but a major problem is that about 5 to 10 minutes after getting it out of the oven the cheese begins to congeal and harden, making my homemade pizza ...
0
votes
0answers
18 views

How long will a wheel of cheese keep? [duplicate]

I am planning to go up to Vermont this spring to visit Jasper Hill Farms and Shelburne Farms to buy a wheel of cheese each from their cheddar houses. Once I cut into the wheel, how long before it goes ...
1
vote
3answers
221 views

Preserving cheese sandwich

I'm curious about an effective method of preserving a cheese sandwich. I'm looking to prepare them as far ahead of use as possible. I've considered various alternatives but it's not really clear ...
0
votes
0answers
12 views

How long can microwavable dinners containing meat and cheese be left out of the freezer for? [duplicate]

I purchased some microwavable Stouffers with Salisbury steak and macaroni and cheese. Unfortunately I left them on my kitchen counter over night without remembering to place them in the freezer. They ...
2
votes
0answers
101 views

Is it possible to mature shop-bought hard cheese?

Is there a way in which I can continue the maturation process for blocks of shop-bought cheddar (or other hard) cheese of around 190g "packed in a protective atmosphere". The cheese is too bland for ...
5
votes
2answers
151 views

Vegan alternative to Mozzarella

I'm familiar with many fine vegan cheeses, ranging from cream-cheese to Camambert. Undoubtedly much progress has been made in this area in recent years. The one (important) cheese I have yet to find a ...
0
votes
2answers
66 views

How about a Gouda soufflé?

I'm a huge fan of Gouda and I've always wondered how it would be going into a cheese soufflé. But has anyone ever tired it? All these recipes call for other types of cheese.
3
votes
1answer
124 views

Canning cheese spreads?

I've been doing some research on canning cheese in half pint jars. A few videos I watched showed some good success with cream cheese but cheddar's seem to change a bit in texture and become a bit ...
4
votes
1answer
998 views

Can I substitute mascarpone for ricotta?

I have left over mascarpone that I don't want to waste
3
votes
3answers
137 views

Aged cheese allergy, what would be a good substitution?

I am allergic to parmesean cheese - any aged cheese really (due to the mold created from the aging process). However, I can eat blue cheese. I'm making a ricotta gnocchi that calls for parmesan. What ...
4
votes
1answer
4k views

What can I substitute for Gruyère in quiche lorràine?

Gruyère cheese is too expensive here and I want make quiche lorràine. Is there some other cheese that I could substitute for the gruyère that would preserve the original flavor?
2
votes
2answers
140 views

Crumbly cheddar

I love cheddar cheese. One of my favorite types is Cabot Clothbound which is made by Jasper Hill Farm. Usually when I get it, the cheese is nice and flaky, but other times it is crumbly. It seems to ...
2
votes
1answer
53 views

How can I find out how to make clothbound cheddar cheese?

I am interested in learning more about the processes of making clothbound cheddar cheese as it is done in Somerset, England. In the United States I like the clothbound cheddar made by Jasper Hill ...
0
votes
1answer
44 views

How to fully incorporate cream cheese with pumpkin puree?

I have tried to incorporate softened cream cheese with pumpkin puree and it's never fully incorporated - small bits of cream cheese are left in the mix. How can this be prevented? I've tried 2 ...
0
votes
0answers
33 views

If I leave brie in my fridge for two weeks, will it still taste as good? [duplicate]

Can you refrigerate Brie cheese for about two weeks unopened and expect it to still be as good? I have a round of it and it does not smell or anything. I kept it at a certain temp.
3
votes
1answer
107 views

What is dry cottage cheese?

My grandmother's recipe for cheese filling for kolacky calls for dry cottage cheese. What is that and where might I get some?
1
vote
1answer
60 views

Black Diamond cheddar, wedge not wheel

I bought some Black Diamond cheddar today and it came in a large wedge of black wax. By large I mean it was maybe 12" x 8" x 8" thick. A really big wedge. Also, it looked like it was not cut from a ...
3
votes
0answers
34 views

What is an appropriate humidity for separating curds and whey?

Does anyone have guidelines for an appropriate humidity for separating curds and whey to make cheese (I'm doing it from kefir)? Specific temperatures are available, but sources I've seen just throw in ...
21
votes
5answers
6k views

Why is cheese never used in Americanized Chinese food?

While working weekends in an Americanized Chinese food restaurant I realized while many ingredients are used, no dishes contain cheese. This seems to be the case for every chinese dish I have ever ...
3
votes
1answer
176 views

Mexican style taco cheese

So I know these cheeses are a blend of yellow and white cheddar as well as some Monterey Jack (sometimes pepper jack), but do you know what seasonings are used to make these taco style shredded cheese ...
6
votes
4answers
522 views

How to tell if cheese is vegetarian?

I do not eat farmed animals, including animal rennet, which is used in making many kinds of cheese. Cheeses here in the U.S. vary in what they use as curdling agent and I have seen the following ...
3
votes
2answers
210 views

What cheese to use for homemade Sicilian pizza so it does not dry in the oven?

I followed the recipe from Serious Eats to make Sicialian Pizza at home. http://www.seriouseats.com/recipes/2011/01/easy-no-roll-no-stretch-sicilian-style-square.html Everything was good except for ...
4
votes
2answers
2k views

Can crumbled feta cheese last almost a year?

This question talks about feta cheese in a brine or milk bath lasting up to three months. What about crumbled feta? I was looking through the fridge, and found a 1/2 pound open container of crumbled ...
1
vote
3answers
355 views

Storing Unopened Mozzarella

I have an unopened vacuum packed ball of Mozzarella. How long can I keep it refrigerated before it goes bad? I'm getting mixed answers.
0
votes
0answers
59 views

Are you supposed to throw away old non-refrigerated yoghurt and cheese? [duplicate]

Pretty much every resource out there says that you can only store food like yoghurt or cheese refrigerated at X temperature for X days, and must throw away any leftovers etc. What if you don't follow ...
4
votes
1answer
80 views

Casein content after curdling

I am making curdled cheese for a cheesecake. I am using reduced-fat milk (2%) and would like to know the content (e.g fat, sugar, protein) of the curdled cheese after it has been separated from the ...
2
votes
2answers
115 views

Pan stain after roasting cheese

A couple of weeks ago I bought this "grill and pan cheese" in a supermarket and I distinctly remember to have chosen this one because it didn't contain any weird chemicals... It seemed to me "only ...
1
vote
0answers
54 views

Sliced white American cheese [duplicate]

I left a 5 pound block of sliced white American cheese in my car all day it was hot out like 75/80 it was very soft I put it in the frig is it still good to eat
0
votes
2answers
94 views

Name of a cheese they prepare in Switzerland

When I was in Switzerland, the cooks prepared a special Swiss type of cheese and I've been wondering how this was called. It looks a bit like doner kebab(in the sense it is on a stick and they used ...
3
votes
1answer
160 views

How much does potato starch affect a cheese sauce recipe?

I'm following this recipe for making cheese sauce: https://www.youtube.com/watch?v=HRJgQdOGWZ8 While purchasing the ingredients I noticed something about pre-shredded cheese versus a block (Kraft ...
1
vote
0answers
101 views

How can you consistently separate Kefir into curds and whey for cheesemaking?

I have trouble getting my Kefir to cleanly separate on a consistent basis, despite allowing it to sit out for multiple extra days, prior to refrigeration. As my house does not remain at the same ...
1
vote
0answers
55 views

What is the effect of the fat content of milk when making cheese?

How does the fat content of milk affect the cheese it's used to make? For a science fair I am finding out how different fat content milks affect mozzerella cheese. But first I need to know how the fat ...
2
votes
3answers
1k views

Deep freezing paneer (cottage cheese)?

I have a packet of cottage cheese ( paneer ) and it advises me not to deep freeze it? I cant understand why. Any help? I had it deep frozen right from the time I bought it. It is also 3 days past its ...
0
votes
1answer
87 views

What are the different kinds of cheese? [duplicate]

I've heard people say that the cheese used in pizzas is not suitable for many other things and for this recipe you need to have this particular cheese. Is there some broad principle as to which cheese ...
0
votes
1answer
106 views

Close the lid of unsealed jar with pop-up lid

I bought a cheese spread bottle last night and I opened it today. It said in the bottle to refrigerate after opening, it came with a pop up lid. I don't have the facility to use a refrigerator. How ...
0
votes
1answer
195 views

What other Italian cheese(s) could be substituted for parmesan in most recipes? [duplicate]

I seem to be unable to tolerate Parmesan cheese (not the processed "parmesan-flavored" cheese, but the real Italian Parmesan) - as a topping it makes me gag, and if included in a recipe either ...