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

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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, ...
4
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3answers
191 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 ...
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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 ...
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3answers
1k 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 ...
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1answer
1k views

What happens when cheese is melted in a frying pan?

A guilty pleasure of mine is to put a small block of cheddar into a dry frying pan and cook it. The cheese melts and an oil comes out of the cheese. In this state, the oil drains off very easily and ...
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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 ...
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2answers
825 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 ...
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2answers
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? ...
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1answer
379 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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5answers
711 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 ...
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3answers
2k 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
8k 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
405 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.
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5answers
4k views

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 ...
3
votes
2answers
384 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 ...
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2answers
5k 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 ...
3
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2answers
3k 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. ...
3
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3answers
369 views

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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3answers
421 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 ...
3
votes
2answers
461 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 ...
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2answers
3k 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 ...
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4answers
2k views

Where can I bulk-buy cheap parmesan?

My friend planted three rows of basil in his garden to make pesto, and now we need to source roughly 25-50lbs of parmesan. With that kind of quantity, cheaper is better.
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2answers
694 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?
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3answers
26k 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 ...
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1answer
130 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 ...
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6answers
29k views

How long does parmesan sprinkle cheese last in the refrigerator?

My boyfriend says parmesan sprinkle cheese is bad because it has been in the refrigerator for a long time. But I still use it long past it's date and don't seem to have any problems with it. What do ...
3
votes
1answer
904 views

I have a recipe for an asparagus/pasta dish with a goat cheese sauce, Can I substitute Feta?

Even generally speaking can Feta be substituted for Goat Cheese? I'm guessing that since Feta is usually more salty I would have to watch the salt, but any other consequences?
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2answers
6k views

Alternatives to halloumi?

Are there other cheeses which have similar properties to halloumi, like the fact that it doesn't melt easily and can be grilled, fried or barbequed?
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2answers
2k 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 ...
3
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1answer
162 views

Did extra insulation cause ice crystals in frozen mac & cheese?

I prepared two 9x13" casserole dishes worth of macaroni & cheese (roux based). In terms of the quantity of pasta, I used three pounds. After combining sauce and pasta I baked to try to eliminate ...
3
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2answers
97 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. ...
3
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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 ...
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1answer
105 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 ...
3
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1answer
272 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 ...
3
votes
1answer
69 views

“Squeaky” homemade mozzarella

Last week I made mozzarella cheese (not fermented) for the first time. After heating the milk and removing the curds, I microwaved the curds repeatedly until getting them to 135 degrees F, then formed ...
3
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1answer
259 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 ...
3
votes
1answer
149 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) ...
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votes
2answers
1k 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 ...
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3answers
107 views

Is the cover of Parmigiano-Reggiano edible?

It seems that the "cover" is harder than the other parts...
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4answers
180 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 ...
2
votes
2answers
149 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 ...
2
votes
1answer
986 views

Why does my cheese sauce solidify

I am using this recipie to make cheese sauce for my maize crackers. http://allrecipes.com/Recipe/nacho-cheese-sauce/detail.aspx However, my sauce starts solidifying as it cools down. I am using a ...
2
votes
1answer
176 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? ...
2
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1answer
2k views

Mascarpone left outside fridge overnight - still usable?

I forgot the mascarpone yesterday, so it sat in my bad 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 ...
2
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4answers
351 views

how to create gratin with _thin_ cheese skin

Several years ago I knew a place where they served ragout fin au gratin in small bowls with a very thin cheese skin. I'd like to create these myself. I tried several approaches, mostly by putting ...
2
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2answers
217 views

Tweaking a Macaroni & Cheese Cake

This is basically the first loaf I have baked and I am having difficulty knowing how I should tweak it. I have four directions to go with it and would like to know in which direction I should go, or ...
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2answers
70 views

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, ...
2
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1answer
139 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 ...
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2answers
1k views

Why did my “goat cheese espuma” flop?

I recently got myself an iSi Creative Whip and have been having a lot of fun playing around with it. Tonight I tried one of iSi's recipes, which uses the following ingredients: 250 g goat cheese ...
2
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1answer
65 views

How to make mozzarella from curd?

I have two questions: 1. Are curd and paneer the same thing? I prepared the curd by acidification of milk (adding vinegar). In the recipes, I see that the result is called curd and also paneer ...