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

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5
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3answers
3k views

Making Raclette without special equipment or specific type of cheese

I have a sizable chunk of emmenthal cheese taking up valuable space in my fridge, and I was looking for a recipe to use it in. Drilling down into Swiss cuisine at wikipedia, I encountered an ...
10
votes
9answers
7k 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 ...
3
votes
1answer
156 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 ...
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 ...
6
votes
4answers
493 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 ...
15
votes
8answers
10k 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 ...
3
votes
2answers
170 views

Storage of cheese starter cultures

I have decided to give a go at home cheesemaking. I got a nice book by Mary Karlin, which seems to explain things relatively well. Now, most recipes would call for something like 1/4 tsp of starter ...
0
votes
2answers
2k views

Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?

This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: After 12 to 18 hours, the cheese should ...
6
votes
7answers
6k 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 ...
14
votes
4answers
7k views

Are you supposed to eat the rind of Brie cheese?

I've heard that it's OK to eat this, but I think it tastes gross. Are you really supposed to?
2
votes
2answers
741 views

What is the type of cheese in “chips and cheese” UK fast-food? (with photos)

I went to England a few years ago for a couple months. I took pictures of a fast-food dish, "chips and cheese" that is uncommon where I live. More than that, the taste of the cheese intrigued me. The ...
3
votes
2answers
195 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
1k 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
318 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.
4
votes
4answers
31k views

Is it bad to eat cheese after its expiry date? [closed]

I accidentally ate some packaged shredded cheese without knowing its expiration date. It expired in December and it is now February. it tasted fine, and it wasn't moldy. will I be okay? or should I ...
3
votes
1answer
4k views

Mascarpone left outside fridge overnight - still usable?

I forgot the mascarpone yesterday, so it sat in my bag in the living room for half a day and the night, instead of in the fridge. The question is, of course, is it still ok to use? It looks fine, of ...
6
votes
2answers
2k views

Is cheese or pasta a good source of protein?

I am eating "Wheels & Cheese": As you can see, there's literally nothing but cheese and pasta here. The nutrition facts on the back says that there's 11g of protein in it. I've never heard of ...
21
votes
7answers
26k views

How can I grate soft cheeses?

Sometimes I need to shred a block of a soft cheese such as mozzarella, or cheddar. When I use my grater, the cheese starts to get kind of chunky as I'm grating it. I end up wasting a lot of cheese ...
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 ...
1
vote
4answers
15k 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 ...
7
votes
3answers
77k views

How long does it take for unopened cheese to go bad?

I bought one of those blocks of Dubliner cheese (at Costco, sealed relatively well in wax paper) and left it in my car all afternoon and overnight by mistake. Given that it is unopened and the ...
3
votes
1answer
154 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 ...
4
votes
1answer
79 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 ...
4
votes
3answers
2k 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 ...
9
votes
3answers
35k views

Can I freeze Parmesan?

I am thinking about buying a larger amount of Parmesan and freeze it for later use. Is this possible? How long can I keep it for? How is the taste/texture affected?
4
votes
4answers
5k views

Making hard cheese from milk by vinegar

I tried to make hard cheese from raw milk by a common recipe: heating milk to about 190 F, then adding vinegar to curdle. However, I faced three issues: Different recipes suggest 1/4 - 1/8 cup of ...
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
92 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 ...
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vote
4answers
23k views

Are there substitutes for Parmesan without the aged cheese flavor?

I absolutely can't stand the flavor of parmesan cheese. Unfortunately, it is a very important ingredient in Italian cooking. What is a good substitute? It can't be anything that even resembles ...
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vote
0answers
98 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
54 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 ...
9
votes
11answers
37k views

How to store Parmesan cheese?

I recently lucked into about 4 lbs of a delicious Parmesan. Sadly it's already in 4 pieces, and so I'm pretty sure its going to be more prone to spoilage than a single large chunk. How does one go ...
0
votes
1answer
84 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 ...
13
votes
4answers
8k 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.
4
votes
1answer
455 views

How to make Cheeze Burst Pizza same as Domino's?

I'm a true pizza lover and at Domino's they make a great style called "Cheese Burst", the only problem is I can't eat it due to religious reasons. As a Jain, I don't eat some common foods. For more ...
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
177 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 ...
2
votes
4answers
424 views

What do I do with all this cheese?

Last week, a friend helped us out with a trip to Costco (long story, we didn't have time to cook, or grocery shop for a couple of days), and while she got us some really good stuff, one of the things ...
1
vote
2answers
34k views

Brie Cheese and expiration date

I have a Brie Cheese that has not been opened. It shows an expiration date of 01312014. Is it still safe to eat?
9
votes
7answers
3k views

What vegan substitutes are available for cheese?

Suppose I want a cheesy-tasting sauce that is vegan. How could I obtain this flavor (or something close to it) without using any actual milk or cheese?
11
votes
12answers
14k views

What cheeses work 'best' in melted cheese sandwich applications? [closed]

I enjoy both toasted and grilled cheese sandwiches, but I generally only alternate between havarti and muenster cheese. I would like to branch out but don't know where to start. These are the factors ...
20
votes
4answers
68k views

How long can hard cheeses last in a refrigerator?

I had chunks of various hard cheeses, mostly parmesan, in my refrigerator for varying lengths of time. Some as long as 3+ months. I've never seen any obvious signs of spoilage and have never been ...
3
votes
2answers
9k views

Mixing mozzarella without clumping

Whenever I use mozarella in a pasta dish, and attempt to mix it in like you would cheddar or anything else, I end up with one giant clump of mozzarella. Ex) I cook some pasta, and add the cheese/milk ...
6
votes
2answers
231 views

Why does adding commercial processed cheese to fondue change its consistency?

I like to experiment with cheese fondues. I've had good results with the traditional Emmentaler and Gruyère mixture, but the best result I've had was when I added some cheese from the supermarket ...
14
votes
4answers
7k views

How do you make paneer?

I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions: What kind of milk do you ...
5
votes
1answer
5k 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 ...
0
votes
1answer
180 views

Mold is growing on my cheese, what is common practice? [duplicate]

I love cheese and I am always buying and trying new types. Because of this, my cheese stash starts to grow faster than I can eat all of it. Sometimes mold starts to grow around the outside before I ...
4
votes
1answer
407 views

Questions about making hard kefir cheese

I am attempting to make hard kefir cheese in a cheese press. Unfortunately the cheese press I purchased did not come with specific instructions. I was able to find an article ...
0
votes
1answer
37 views

Does anyone know of a source of goat parmesan in the New York Area or a farm in New York that produces it?

I read in a previous Q that someone had subbed goat parmesan for regular. I am looking for a farm source in New York State or nearby.