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

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2
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2answers
3k views

What can I use as a replacement for ricotta or cottage cheese in a lasagna?

I really cannot take the texture of ricotta or cottage cheese in food, to the point where I will gag when it is in my mouth. However, most of the recipes I have seen for lasagna involve using one or ...
0
votes
1answer
72 views

How long does cheese last out of the refrigerator [duplicate]

We went on vacation and while we were gone, the refrigerator in which I stored a GREAT DEAL of cheese (both hard and soft, although unopened) quit working and when we returned home, I found the cheese ...
0
votes
2answers
258 views

Is it possible to freeze Eggplant Parmesan? If so, better to freeze before or after baking?

I made a delicious eggplant parmesan dish last night and now my wife wants to repeat it and then freeze it for another occasion. What's the best advice for freezing it? Is it better to freeze it ...
4
votes
2answers
2k views

Optimal Cheese Melting Bagel Baking Temp/Time

So i'm putting a bagel with cheese and ham on it into a conventional oven to toast it a bit. My end goal is for the cheese to be completely melted and the bagel not too crisp/dry. What time and ...
3
votes
3answers
10k views

Cheaper alternative to parmesan cheese?

The parmesan cheese in pasta recipe is quite expensive.....do we have cheaper alternative?? Are there are cheddar cheese which can replace parmesan cheese?
2
votes
1answer
82 views

Replacement for Appenzeller?

A recipe for a spinach casserole / gratin calls for topping it off with Appenzeller before putting it in the oven. I cannot find Appenzeller in the store. ...
1
vote
1answer
143 views

How to predict what the final result of a recipe will weigh?

I have a recipe for a mascarpone substitute. How much does that recipe make? I need a pound's worth, so I don't know if that will be a enough or is too much. Here is the recipe: 1 16 oz block of ...
1
vote
3answers
6k views

How Do I Fix Curdled Marscarpone Cheese?

I made a marscarpone mix for a Jamie Oliver cheesecake and it has curdled. The ingredients I added to the mixture include: full cream milk, vanilla essence, and icing sugar. Why would this ...
3
votes
2answers
101 views

Baking a Brie with the outer rind broken

How can I fix it when the Brie is cracked on one spot? I am planning to bake it and I do not have a receipt to return it. I know last time I baked a Brie with crack, the inside just gooey spread-out. ...
4
votes
4answers
4k views

Mexican Cheese Sauce?

There's a Mexican restaurant in my hometown that serves (their term) 'Arroz con pollo'. The dish itself seems incredibly simple -- it's pretty much just rice, chicken, and an incredible cheese sauce. ...
6
votes
1answer
4k views

How long does unrefrigerated shredded cheese last?

I left an unopened package of shredded mozarella cheese out unrefrigerated last night after going grocery shopping, and found it today, 16 hours later. Should I toss it?
1
vote
0answers
170 views

Why is my cheese sauce sweet?

I have made cheese sauce before and it has never been sweet. No problem with butter and flour and then I added milk like before. White sauce was fine. So I added cheese. Yes it was a package of ...
41
votes
8answers
15k views

Is it safe to eat moldy cheese if you slice off the edges?

Whenever my cheese gets too old and has a bit of blue/white mold on the side, I'm not sure whether I should throw it completely out or not. Is it safe to eat if I cut off the edge? Should I cut a bit ...
2
votes
3answers
109 views

Is the cover of Parmigiano-Reggiano edible?

It seems that the "cover" is harder than the other parts...
1
vote
0answers
135 views

Goat cheese royale definition?

I have come across a few recipes that envolve a mix of goat cheese, cream and other hard cheeses. They're called 'royale' for some reason. Can anyone define the term 'royale' in this context. What ...
1
vote
0answers
275 views

Are there any health issues related to eating blue cheese often? [closed]

I just love Gorgonzola and I find myself eating it somewhat often. Are there any health related issues that I should be concerned about considering the ingested mold? I have heard rumors about the ...
4
votes
3answers
2k views

How can my cheese sauce be creamier

I made my cheese sauce with pre-shredded cheese (first problem I know), milk and butter. I tried to make a roux but without the flour I think I made it fail. my steps for making the cheese sauce ...
3
votes
5answers
1k views

Why does cheese sometimes slide off my pizza and how can I prevent it?

I eat pizza constantly and have noticed that one of the most annoying pizza properties is cheese sliding. You take a bite and all the cheese is dragged off and often swings down and burns your chin ...
16
votes
12answers
17k views

What's the difference between Greek and Bulgarian Feta Cheese

I went to buy some feta cheese today and noticed that there was both Greek and Bulgarian feta. I was wondering what the differences are between the two and can they be suitably substituted for each ...
4
votes
3answers
262 views

Is unwrapped refrigerated cheese safe?

Is unwrapped, refrigerated cheese safe? I usually have Australian or New Zealand cheddar cheese or similar cheese in my refrigerator. Recently I've been discarding the original wrapping which ...
13
votes
7answers
96k views

What kind of cheese does Pizza Hut or Domino's use?

I have been experimenting with Pizza and cakes. I can easily purchase mozzarella in India and have been using it for pizza, but it doesn't come close to the cheese Pizza Hut or Domino's use. Do they ...
4
votes
2answers
718 views

Can I use yogurt cheese in cheesecake by substituting the cream cheese?

It is very hard to find cream cheese or mascarpone where I live in India, so I just wanted to know whether I can make a cheesecake with yogurt cheese or not?
2
votes
3answers
6k views

Subsitutions for Monterey Jack cheese in the UK

At one point in the US I had some Monterey Jack cheese which was tangy and yummy and delicious. Here in the UK they also sell cheese labelled "Monterey Jack" but it is bland and tasteless and ...
5
votes
2answers
3k views

What to do with leftover whey from vinegar-based cheese preparation

Whey is a valuable protein-rich by-product of cheese preparation. There are many advises for using whey came out of cheese preparation by culture. However, the whey produced after cheese preparation ...
2
votes
1answer
314 views

At which temperature Parmesan cheese must be transported?

I bought a piece of Parmesan cheese over internet. When it arrived (in a styrofoam box) I measured its temperature and it was 17,8° C (64° F). I think it's too high... Is this OK? What is the ...
2
votes
1answer
158 views

What's the fluid that comes out from cheese after heating it up?

I just put some cheese sandwiches into my microwave oven, and I can see a small layer of fluid on the surface of the cheese (trappista). What's this and why I can't see it before heating cheese up? I ...
8
votes
3answers
1k views

Why are cheese curds squeaky?

What causes the squeakiness, and why does it disappear so quickly? Why does microwaving bring back a bit of squeak?
1
vote
1answer
398 views

Can I use expired cream cheese spread?

I bought cream cheese (Milkana), didn't use it, and I found out it already expired on 5 August 2013 (over a month ago). Taste and smell are still good. Can I use it for baking?
11
votes
3answers
5k views

Can I continue to age store bought cheese?

I know that many cheeses are considered to be better when aged. After I've purchased a nice block of Parmesan or such, can I continue to age it at home? Is it practical? Will I get the same ...
5
votes
1answer
6k views

Why does my Velveeta queso dip get clumpier the longer it stays in the microwave?

I had a bizarre experience with Velveeta this past weekend and was hoping you all could help me out. I bought a block of Velveeta and some Rotel canned tomatoes to make a queso dip. I microwaved the ...
20
votes
7answers
345k views

What is a substitute for mascarpone cheese?

I've found mascarpone cheese can be pricey. What would be a good (in taste and price) substitute?
1
vote
2answers
281 views

What is the shelf life of opened cheeses?

I am a cheese lover. I always enjoy finding unique cheeses and trying them. However I always end up with a plethora of opened cheeses which opens up the question of; What is the shelf-life of opened ...
5
votes
1answer
1k views

What can be done with Norwegian brown cheese Brunost other than a sandwich?

Some years ago I tried Norwegian brown cheese Brunost. I am aware that technically it is not cheese and it is brown and very sweet due to caramelized milk sugar. I was wondering - is there any other ...
12
votes
4answers
5k views

Why does cheese have an expiry date?

I am wondering why there are expiry dates on cheese. Sorry if I am not very clear about how cheese is made, but isn't cheese made from rotten milk? Some cheeses have molds on them too.
15
votes
9answers
31k views

Why is my cheese sauce gritty?

Sometimes when making a very simple cheese sauce (butter, flour, milk, cheese [cheddar, usually]), the final sauce has a sort of gritty or slightly pebbly texture (rather than smooth) - it seems like ...
12
votes
4answers
6k views

Why did my mozzarella turn out like ricotta?

I bought my wife a mozzerella kit for christmas, and we tried to make it last night. We followed the directions pretty closely. I supposed we could have removed a bit more whey at some early steps. It ...
1
vote
1answer
296 views

Sauce in a sealed jar smells off, has it gone bad?

I just finished eating a lasagne that I cooked for my family with a glass jar of tomato with ricotta, I have to say my family was not impressed. I went back to check the jar and it did not smell good, ...
3
votes
1answer
140 views

Brined cheese behaves almost as if carbonated

I bought (at least what I thought was) some Bulgarian/Turkish-style brined soft cheese today, and when I got home I noticed the container seemed over-pressurised (it's sold in a kind of tall tin ...
3
votes
2answers
487 views

Is cheese a condiment? (Burgers, sandwiches, etc)

I work at a restaurant and got a request for no condiments on a burger. I took that to include cheese as well as ketchup, mustard, etc. The customer was not pleased and requested his money back. So ...
0
votes
1answer
118 views

How long can milk products be frozen before spoiling? [duplicate]

I made a sauce for macaroni and cheese about 6 months ago and froze the excess sauce. It is basically a bechamel sauce with a fair amount of cheese melted in. I realize that if I thaw and re-heat ...
5
votes
2answers
376 views

island cheese - azorean (or portugese)

I have a recipe that specifies island cheese and am not sure what type of cheese that is. I've found a place online that sells "Island Cheese" in the Azores but it doesn't describe the type of ...
0
votes
2answers
254 views

Finding a balanced cheese table

I am a newbie in this area and I know it is a challenging one. The cheese table can have any type of cheeses. So I have been thinking about milk cheeses, blue cheeses and normal cheeses that can be ...
0
votes
1answer
224 views

Why would a pregnant woman not be able to eat soft cheeses? [closed]

I just finished preparing a wedding today and one of the specs was that the bride (who is pregnant) was unable to eat certain types of cheese. Goat cheese, Brie, and Camembert were all no-no's but ...
2
votes
1answer
192 views

I'm trying to make cheddar sticks from scratch

What are common commercial food additives that keep the cheese 'melty', but not runny? I have tried making fried cheddar sticks but the cheese just oozes out, like thick water... Freezing first? ...
10
votes
9answers
5k views

Cheap cheese is tasteless. Can I make it tastier in my mac and cheese?

I used to make mac and cheese with cheddar. Like many, I'm cutting costs due to the recession and I'm buying the cheapest cheese I can find. The problem is, when I make macaroni with it, it's just ...
1
vote
1answer
960 views

What kind of cheese is the result of boiling milk with vinegar at home?

With this recipe http://www.wikihow.com/Make-Cheese-at-Home, which out of the following required cheese will I get at home? ...
3
votes
3answers
3k views

Looking for an Italian cheese similar/identical to the French Brie

I am looking for a an Italian cheese that I can use as substitute to Brie. It should have the same consistency and creaminess, as well as delicate flavour. Any suggestion? EDIT: This question could ...
12
votes
5answers
36k views

How can I melt cheese for dipping?

I love dipping things like pretzels in metled cheese. I've done this lots of times at fairs and other places with 'pretzel carts', but I've never been able to replicate it myself at home. Whenever I ...
16
votes
9answers
8k views

Fish and cheese: An unbreakable rule?

I always wondered about this seemingly static rule: Never add cheese (especially, but not limited to parmigiano reggiano) to a dish with fish. Italians would never, ever add parmigiano ...
0
votes
2answers
635 views

How to thicken bleu cheese dressing?

I tried this bleu cheese dressing: http://www.laurainthekitchen.com/all/episode.php?episodenumber=422&screen=2&sortby=a. It turned out good (not sure if I'd call it great), but it was a bit ...