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

learn more… | top users | synonyms

2
votes
0answers
216 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 ...
2
votes
3answers
110 views

Is the cover of Parmigiano-Reggiano edible?

It seems that the "cover" is harder than the other parts...
5
votes
1answer
186 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
318 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 ...
3
votes
5answers
2k 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 ...
4
votes
3answers
3k 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 ...
1
vote
1answer
414 views

Substitutes for cheese due to allergy.

I have an allergy to the histamines in various aged cheeses such as parmesan, romano, blue cheeses, etc. Many recipes call for parmesan for saltiness and flavor. What possible substitutes are there ...
4
votes
2answers
790 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?
4
votes
3answers
414 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 ...
2
votes
1answer
410 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
186 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 ...
1
vote
1answer
458 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?
1
vote
2answers
373 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
2k 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 ...
5
votes
2answers
4k 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
2answers
2k 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
3answers
4k views

Is it possible to make yogurt and cheese from spoiled milk?

I get raw milk and to somehow pasteurize it, I boil it. The milk strongly curdled showing that it is spoiled and rotten (definitely, not suitable for drinking). Is it totally bad milk and I should ...
3
votes
1answer
152 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 ...
1
vote
1answer
356 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, ...
2
votes
2answers
588 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
133 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 ...
0
votes
1answer
230 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
245 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? ...
1
vote
1answer
1k 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 ...
4
votes
4answers
8k 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 ...
1
vote
1answer
2k views

Is pressed cottage cheese a different cheese?

Cottage cheese, by definition, is a cheese made by curdling milk using an acid or rennet of some sort, and then draining the whey, but not really going to any great lengths to press out all the ...
3
votes
1answer
126 views

Why does melted asiago impart a strong numbing mouthfeel?

I've put asiago in a couple dishes as of late (mac and cheese as well as a risotto) and always tend to get a strong taste accompanied by an almost ... numbing sensation in the mouth. Is this normal of ...
0
votes
2answers
388 views

How to recognize that a hard cheese is mouldy?

I have a piece of comte (French hard cheese) open for some time (1 week or so). How do I recognize that it's moldy and therefore not good to eat? There're a thin non-connected layer flour on the piece ...
-1
votes
1answer
156 views

Cheese sent via mail

I received a parcel from Europe with cheese. Unfortunately they sent it via surface. It took 6 weeks over to Canada. The Swiss hard cheese was wrapped in plastic foil. No mold has developed and it ...
8
votes
4answers
4k views

Hot chocolate and cheese (Colombian Special)

I recently visited Colombia in South America and I'm trying to recreate one of their traditional delicacies. They give you a lovely thick cup of hot chocolate and together with a few slices of ...
1
vote
2answers
753 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 ...
0
votes
2answers
261 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 ...
5
votes
2answers
3k views

How to make a Hungarian Túró Rudi at home?

I want to make some Túró Rudi for a Hungarian friend. Túró Rudi is a chocolate sweet available to buy in Hungary, and vast numbers are sold every year. ...
2
votes
1answer
292 views

Basil Pesto and Cream Cheese dip

I made a dip with basil pesto covering cream cheese with grated parmesan cheese over it all. Can I keep the dip (tightly covered) for 4 days without the pesto interacting with the cheese? The ...
0
votes
2answers
7k views

I have an unopened package of mozzeralla cheese that is a month past it's “Best By” date, is it safe to eat? [duplicate]

Possible Duplicate: What is the sign of mozzarella being old? It's vacuum sealed, and the cheese looks fresh. Is a month a big deal?
4
votes
2answers
738 views

Exactly what is “low heat” for making cheese sauce?

Having a poor track record of making cheese sauces, I'm determined to do it right at least once in this decade. I read that one should use "low heat" only. Too much heat causes the cheese to go ...
20
votes
4answers
25k views

What is the rind of Brie cheese made of?

We were eating brie cheese last night, and someone asked if the rind was edible. I was tempted to say "yes, it's not plastic". But then I realized that while it doesn't look like plastic or wax, I ...
2
votes
2answers
167 views

How to prevent bursting from cheese stuffed beef patties?

I am trying to perfect the cheese burger, and an important part for me is the cheese stuffed patty. I am trying to find a way to prevent the cheese from bursting out? Is there a type of cheese I can ...
3
votes
3answers
554 views

best way to preserve ricotta?

I buy ricotta in large quantities (1kg) and I'm always throwing it out when it gets yellowish on the top border, and I'm pretty sure that yellow stuff is toxic. Since I always eat ricotta with lots ...
1
vote
0answers
66 views

Will storing blue cheese with other cheeses make them mold faster? [duplicate]

Possible Duplicate: Can I eat cheese which has been “infected” with blue cheese mold? A while ago I got a chunk of blue cheese and stored it in the fridge. A little later, we bought some ...
4
votes
3answers
42k views

What is the best substitute for Provolone?

Having recently bought the Frankies Spuntino Cookbook I want to have a go at making braciola. The recipe calls for pork steaks to be stuffed with pecorino romano and provolone. However, in the UK ...
8
votes
1answer
983 views

Mozzarella. Obtaining buffalo milk from whole milk and heavy cream

I am trying to make mozzarella using rennet, citric acid and milk. However, having read on the Internet about this process, I've found out that the best mozzarella is produced from buffalo milk. I ...
3
votes
3answers
729 views

Sausage made of cheese and meat?

Is there some kind of sausage that blends some kind of cheese with meat? In Brazil we have a kind of cheese that has almost the same shape of a sausage, I guess this could exist.
7
votes
10answers
18k 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 ...
12
votes
4answers
3k views

What's this “pucker” style hole on my cheese grater for?

Ok, this picture has two sort of weird looking holes, but the one I'm asking about is on the left side of the picture - the metal sort-of puckers up, like it's been punched through from the back ...
5
votes
2answers
659 views

Is Casu Marzu illegal in the United States?

I am having difficulty determining whether Casu Marzu is illegal in the United States. There are reports of it being available, albeit briefly, in New York last year. Also, I have heard that it is ...
4
votes
1answer
1k views

cheese fondue not binding

I am planning on making a cheese fondue this weekend. How ever last time I made it the cheese (Emmental and gruyere) wouldn't fully disolve into the wine base. It basically was a winey sauce with ...
3
votes
1answer
302 views

How do I prevent filled pretzels from blowing out?

A little while ago I made cream cheese and jalapeno filled pretzels. I used a standard, mall-style, pretzel dough. The filling was cream cheese, cheddar cheese, and minced jalapenos. The dough ...
5
votes
1answer
14k views

What is the sign of mozzarella being old?

Short of looking at the "best before" date on the package - how can I tell if my mozzarella is ok to eat? Would it smell bad, or can it be "dangerous" anyway?