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

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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 ...
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6answers
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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 horrid....
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3answers
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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 ...
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2answers
406 views

How do I make my cheese “crackers” less greasy?

To provide my diabetic guests with a low-carb option for dipping, I make cheddar cheese "crackers" by melting small mounds of cheddar on a silpat at 400° F. Once the cheese has started to bubble ...
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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 ...
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826 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 cheese....
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163 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 ...
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4answers
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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. ...
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Cheeses similar to queso fresco

Queso fresco is one of my most frequently purchased cheeses; among other things I like it crumbled over salads. I do like a lot of common salad cheeses - crumbly goat cheeses, blue cheeses, and feta - ...
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Suggestions for Brie + Bread + Preserves

I've now tried two different types of Brie cheese from my grocery store. The first was a triple cream version which was very mild and nice. The second was a "Rich and Buttery" (whatever that is ...
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How long can a bottle of self-made basil sauce last without rotting?

I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese. It was kept in a glass bottle in the refrigerator,...
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issues with mexican restaurant-style white cheesedip

Recently I was trying to replicate the Mexican Restaurant-style white cheese dip that can be found in mexican restaurants around the south east United States. (Specifically I was thinking of the ...
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2answers
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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 ...
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2answers
4k views

Can you make cheese curds with pasteurized milk?

I have this recipe for cheese curds that I want to try: http://www.ehow.com/how_5106352_make-cheese-curds-poutine.html, but it specifically calls for raw milk which is near to impossible to get here. ...
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5answers
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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 ...
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2answers
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Tasty vs Mild vs Mature Cheddar Cheese

I expect Cheddar to come in Semi-matured, Matured and Vintage. Each indicating increasing amount of time maturing, and increased sharpness. The term Mild also makes sense. However, alot of cheese, ...
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how do I make my goat cheese creamy?

I tried to make goat cheese following the recipe below, I did not use any buttermilk although a comment indicated that could be done. I kept the milk at the desired temperature for 10-15 minutes with ...
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2answers
701 views

How do you prepare Brie?

My son enjoys the Brie that comes with the cheese plate at Starbucks. That cheese has a mild aroma. So I picked up some Brie from the market and it has a strong smell. Is there a way to prepare ...
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3answers
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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 ...
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2answers
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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 ...
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2answers
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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?
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Is my fancy cheese still safe to eat?

A few weeks ago, I went to Amsterdam and bought several pounds of cheese, including one massive (3 pound) round of Edam. It was wrapped in wax paper and was told that I could leave it out on cold, ...
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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 ...
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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?
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1answer
803 views

Is candle wax and cheese wax the same thing?

I hope to preserve the cheese I make in wax alla Gouda but the books keep talking about cheese wax. Is this a special kind of wax and if so what is the difference between it and regular wax? Also is ...
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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 ...
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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 ...
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1answer
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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 ...
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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 ...
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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? ...
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2answers
4k 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 ...
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Can I substitute mascarpone for ricotta?

I have left over mascarpone that I don't want to waste
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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 (http://www....
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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 ...
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1answer
587 views

Is it possible to make hoop cheese out of acid-precipated milk curds?

I've never tasted or seen "hoop cheese," a product that appears to have been made on a small scale years ago, and was popular in the South. Is it possible to make this cheese by pressing and waxing ...
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1answer
473 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 ...
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American cheese availability and utility

According to Wikipedia, the product commonly (and in that article) called "American cheese" is generally manufactured from ingredients such as one or more cheeses, milk, whey, milkfat, milk ...
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Baking granbarksost (spruce bark cheese) (Brie) with little mould

We have this amazing cheese from Sweden just like Brie cheese but surrounded by tree bark and meant for baking. Should I remove the little bits of green mould from the outside of the cheese before ...
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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 ...
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4answers
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 ...
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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 ...
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5answers
20k 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?
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3answers
7k 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 ...
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3answers
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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.
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1answer
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Is it okay to eat gorgonzola cheese mold?

My pack of Gorgonzola came with greenish/blue mold. is it okay to eat that mold? I intend to eat the cheese by itself.
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5answers
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Homemade pizza left out overnight

We made homemade pizza last night. We made extra, uncooked, pies, and accidentally left them out overnight. As soon as I noticed, I put them into the freezer just in case they were still good. What ...
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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 butter ...
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How do you drain Velveeta Rotini & Cheese with Broccoli, without losing the rehydrated Broccoli?

Rotini & Cheese is a variation on Kraft's shells and cheese. It's actually kind of like an upgrade because you get small pieces of dehydrated broccoli in addition to the mac and cheese. Halfway ...
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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 ...
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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 ...