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

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4
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3answers
49k 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
1k 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
815 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
21k 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
4k 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 ...
10
votes
4answers
769 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
2k 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
317 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
15k 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?
9
votes
1answer
5k views

What are the preferred uses for different sharpness of cheddar cheese?

As I eat nachos and cheese with some medium cheddar (dipping the nachos into melted cheese,) I notice the cheese is congealing differently than sharp cheese does and seems to be more elastic, not to ...
5
votes
3answers
10k views

How do I recognize whether a Gorgonzola has gone bad?

Is there any way to know when moldy cheese (in my case, Gorgonzola) is no longer good to eat, without trying it? Mine is about three weeks old and I really can't tell any difference.
3
votes
2answers
8k views

Why does my cheese sauce taste like flour/paste? [duplicate]

Possible Duplicate: How do I make my roux taste less like flour? I'm trying to make a basic cheese sauce for putting over broccoli, etc. A typical recipe I've tried is: 2 tablespoons ...
5
votes
2answers
5k views

How can I stop my cheese seizing?

Quite a few recipes require tossing cheese with some hot ingredient until it melts (like pasta), or melting cheese into something (sauce, soup, etc.). Usually this works fine, but sometimes the ...
3
votes
2answers
712 views

Can meat and cheese be stored together?

My husband is constantly storing opened blocks of cheese in the same container as his summer sausage, also opened. He insists that they don't need to be separated and that I am being paranoid. I say ...
3
votes
1answer
367 views

What is the closest substitute for the cheese in urnebes?

Urnebes is a Serbian salad that contains cheese. Searching for recipes for said salad, I noticed that there are a lot of difference in the chosen cheese. Some say feta, some say cottage cheese, some ...
8
votes
2answers
5k views

Can you really keep feta for 3 months in a milk bath?

I just came across some instructions on how to store feta cheese, mentioning you can keep it for about 3 months in the fridge in a brine or milk bath: Store the cheese in a brine or milk bath ...
-3
votes
1answer
6k views

Safe to eat mac 'n' cheese the next day? [duplicate]

Possible Duplicate: How long can I store a food in the pantry, refrigerator, or freezer? I've made mac and cheese. If I put it in the fridge (not freezer) in the original baking dish, ...
9
votes
3answers
21k 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
2answers
1k views

Should I store my cheese in brine/whey?

Fresh mozzarella is usually sold floating in whey, and feta cheese is often sold soaking in brine. Once I've opened the container and used part of the cheese, how should I store it in the fridge to ...
6
votes
2answers
7k views

Does Domino's use rennet-free cheese?

Does Domino's pizza's use mozzarella cheese for their pizzas? If so,is it also rennet-free?
3
votes
2answers
5k 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 ...
5
votes
2answers
465 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 ...
10
votes
2answers
776 views

Why are my cheese curds not well-knitted after pressing?

I've made several cheeses at home following a cheddar recipe. After I've aged the cheeses and cut them open, I'm usually finding that the cheese has a somewhat spongy, open texture with small visible ...
0
votes
1answer
670 views

Is it okay to prepare “Cannelloni with Spinach” recipe and put it in fridge BEFORE baking?

I'm working on this "Cannelloni with Spinach & Ricotta": http://www.jamieoliver.com/recipes/pasta-recipes/awesome-spinach-ricotta-cannelloni The last step is bake it for 20-25 minutes. Is it okay ...
2
votes
0answers
33 views

substuting cottage cheese for cream cheese in a cheesecake [duplicate]

Possible Duplicate: Can I use cottage cheese instead of cream cheese when making a cheesecake? Can I use cottage cheese and ricotta cheese together for a cheesecake which needs to be baked. ...
3
votes
2answers
3k views

Why did this fondue become grainy and lumpy?

We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy. What went wrong? Here's the recipe that we used: 1 clove garlic 3/4 ...
0
votes
2answers
25k views

Parmesan Cheese Substitute [duplicate]

Possible Duplicate: Cheaper alternative to parmesan cheese? What cheese tastes most similar to Parmesan Cheese? Note: I am not looking for a fake-cheese substitute, just a real cheese that ...
3
votes
2answers
1k views

Romano vs Parmesan in Cacio e Pepe?

I've tried making Cacio e Pepe a few times, using a recipe from America's Test Kitchen. In Cacio e Pepe, you boil pasta in a limited amount of water, then mix some of the hot starchy water with grated ...
4
votes
5answers
1k views

Chocolate-Flavored Cheese

Would it be feasible to make a chocolate-flavored cheese? The idea that originally occurred to me was the use of chocolate milk for this purpose, but I'm not sure that's the best solution. Does this ...
1
vote
1answer
5k views

Why do stuffed shells recipes include eggs?

I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?
6
votes
1answer
2k views

Are mascarpone and clotted cream the same thing?

When serving some mascarpone with French toast to my mother, she exclaimed: "Oh, this is the clotted cream I had when I was a little girl!" Are mascarpone and clotted cream the same thing? If not, ...
2
votes
4answers
200 views

Can cheese be sculpted?

Could anyone offer some tips on how to sculpt or mold a large piece of cheddar into a knight of the realm. I have tried on a smaller piece but the cheese tends to crumple and doesn't seem sculpt in ...
0
votes
3answers
2k views

What actual effect does a Parmesean rind added to soup have?

The answers to this question state that adding a Parmesan rind to a cooking soup will add a cheesy flavor to the soup. How much flavor does a rind really add? Does it flavor the soup to a degree ...
3
votes
1answer
161 views

How much foreign substance can I add to processed cheese?

Recently, I decided to make myself a soup with a new kind of cheese nockerln. For the nockerln, I wanted to make nut-mushroom cheese. I used roughly equal amounts of emmentaler, portobellos (pureed) ...
11
votes
3answers
949 views

Liquid made with cream and penicillium roqueforti?

In a comment on this answer, Wayfaring Stranger mentions something I'd never heard of before: Incubating a walnut size chunk of blue with some cream for a couple days creates a lovely tasty thick ...
4
votes
3answers
1k views

How to pair cheese with wine?

It is common knowledge that cheese goes well with wine. However, the choice of which sort of cheese to pair with which wine seems an arcane discipline. Are there some easy, logical rules to follow? ...
6
votes
1answer
1k views

Can I eat cheese which has been “infected” with blue cheese mold?

Recently, I bought two pieces of cheese - St. Agur and Pyrenean cheese. They were cut from wheels, not pre-packaged. At home, I removed the foil and placed them in the same plastic container in the ...
6
votes
3answers
406 views

How should a washed rind cheese be stored in the refrigerator?

There's a dispute about whether to use plastic wrap, wax paper, aluminum foil, zip-loc bags and so on. Also, I've heard that its a good idea to take the cheese out and let it breath from time to ...
5
votes
1answer
3k views

Are the white crystals on my American Cheese safe to eat?

I have some American Cheese with fine white crystals on the outside of each slice. They have a gritty texture. Is this a sign that the cheese is spoiled, or just lactic acid salts like aged cheese ...
6
votes
1answer
3k views

How do you tell if a cheese rind is edible?

When I buy a cheese from a type I don't know, I usually discard the rind, just because I'm not sure it is edible. Is there a way to tell if it is edible, other than researching the cheese type?
1
vote
3answers
8k 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 ...
6
votes
1answer
1k views

What role does alcoholic liquid play in cheese fondue recipes?

Pretty much every recipe I've seen for cheese fondue includes either white wine (sometimes alongside kirsch/brandy) or some kind of beer in the delicious cheesy sauce. Why is the added liquid ...
5
votes
1answer
505 views

Why does feta taste so terribly salty when grilled?

I love feta cheese, and I can't get enough of it, just like my family. But unlike them, I only eat it raw. I can't stand the grilled feta sandwiches my mother eats every morning for breakfast, and the ...
8
votes
2answers
5k views

What determines how well cheese melts

I have had my fair share of eating cheese and experimenting with them. Sometimes they come out heavenly while other times, it turn out to be a huge flop. Usually when it flops, it's because I am ...
5
votes
2answers
1k views

How are mozzarella cheese sticks (string cheese) formed?

I love string cheese. I have had some success making homemade mozzarella but I am not particularly skilled yet at kneading the curd. My mozzarella balls sometimes end up with an uneven texture. How ...
7
votes
1answer
193 views

What does the rind say about a cheese?

There is a lot of variation in the rind of cheese, I dare say perhaps even more than in the cheeses themselves. Does the colour, texture, hardness etc. reveal anything about how the cheese was made, ...
7
votes
1answer
788 views

What happens to cheese as it ages?

An answer* on another one of my questions sparked this: What is actually happening to the cheese on a molecular and chemical level as it ages? What processes are going on and why is there an upper ...
13
votes
4answers
7k 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
2answers
16k views

When can I not substitute Romano for Parmesan?

I noticed that good Romano costs 1/3 as much as good Parmesan. I know that Romano is aged much less than Parmesan is and that accounts for the difference in cost. However, the flavors of the two are ...
6
votes
3answers
533 views

What determines how hard or soft a cheese will be?

My knowledge of cheese making is extremely lacking, but what determines how hard or soft the final cheese product is when making your own cheese?