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

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2answers
369 views

How to fold camembert in dough

Every time I bake camembert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less than three times the camembert's diameter. ...
2
votes
0answers
312 views

SOBEYS Cheese Buns [closed]

There is a shopping store chains, SOBEYS, which make incredible cheese buns. The buns are rolled in a swirl like a cinabon, and have air pockets lined with cheese. The air pockets seem to form along ...
4
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3answers
1k views

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
3k views

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 ...
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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. ...
11
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4answers
3k views

Do specialty cheese-cutting tools have specific advantages over an ordinary knife?

I cut block cheese (mostly cheddar or muenster) into slices or cubes using an ordinary non-serrated stainless steel knife. I used to use a T-shaped slicer that had a wire and an adjustable roller (for ...
16
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9answers
8k views

Fish and cheese: An unbreakable rule?

I always wondered about this seemingly static rule: Never add cheese (especially, but not limited to parmigiano reggiano) to a dish with fish. Italians would never, ever add parmigiano ...
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7answers
96k views

What kind of cheese does Pizza Hut or Domino's use?

I have been experimenting with Pizza and cakes. I can easily purchase mozzarella in India and have been using it for pizza, but it doesn't come close to the cheese Pizza Hut or Domino's use. Do they ...
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5answers
2k views

Why does fondue sometimes “curdle” and what can I do to prevent it?

Once when I was making a pretty standard fondue (50% gruyere, 50% emmenthal, white wine) the cheese somehow "curdled" and became a mix of a slightly fondue-tasting liquid and a rubbery ball of cheese, ...
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2answers
1k views

What to serve at a cheese tasting?

I'm arranging a cheese tasting for 10 adults in a few weeks, mostly hard Italian cheeses, and I'm wondering what to serve with it? I want the taste of the cheese to come through, but I also want ...
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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 ...
6
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1answer
4k views

How long does unrefrigerated shredded cheese last?

I left an unopened package of shredded mozarella cheese out unrefrigerated last night after going grocery shopping, and found it today, 16 hours later. Should I toss it?
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4answers
37k views

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 - ...
3
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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 ...
12
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4answers
6k 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 ...
6
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2answers
1k 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 ...
3
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3answers
397 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 ...
7
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1answer
729 views

Why isn't my mornay sauce smooth?

I've been reading the Geek Cookbook, and decided to try the Mac & Cheese recipe from it, making the sauce from scratch - seemed simple enough! I've never made a Bechamel or Mornay sauce before, ...
3
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1answer
165 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 ...
4
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3answers
2k views

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 ...
11
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10answers
6k views

How do I make paneer firm and chewy like in the restaurant?

Recently I've taken a liking to Indian cuisine and am trying to replicate the curry experience at home. The biggest problem I'm having is with the paneer cheese, which is used in curries I like the ...
5
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3answers
303 views

My cheese is too mushy

This past weekend I wanted to try to make my own cheese for the first time. I gathered the typical ingredients: milk, rennet, and citric acid and went to town. Making Riccotta and Mozzarella seemed to ...
15
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2answers
813 views

Why does Swiss Cheese have holes?

I've always enjoyed eating cheese. Just getting that out of the way. I've never quite figured out why Swiss Cheese has holes! I mean, I can understand different shapes like round, square, triangular - ...
10
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4answers
497 views

Overwhelmed by cheese

I have been trying to improve my skills in the kitchen by watching some professional chefs on television, I have a serious problem though, many of the recipes they describe contain different kinds of ...
10
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4answers
415 views

Ultimate Grilled Cheese : Keeping it together

Maybe it's called something else, but to me a grilled cheese sandwich with extra stuff in it is an "ultimate". The extra stuff I'm referring to is generally tomato, onion (thin sliced raw or grilled) ...
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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
788 views

How do I make a cheese, sausage, cracker spread?

I'm not sure what types of cheeses, crackers, sausages are needed for a holiday spread. What types of cheeses and sausages are acceptable use for this type of thing? What will give me a decent ...
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3answers
329 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 ...
4
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2answers
543 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 ...
5
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1answer
2k views

My Cheese Melted while in the Fridge?

I have a sandwich that says "sell by 11/4". The sandwich is white bread, provolone cheese, turkey breast, and some lettuce wrapped in a plastic bag. I went to go eat the sandwich today and found that ...
7
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3answers
32k 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 ...
6
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3answers
21k views

What to dip in cheese fondue besides bread and fruit? [closed]

Already having the standard apples, pears and crusty bread I am looking for other things that could be dipped into fondue. My intention would be to have this as a complete light meal, and I do not ...
16
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12answers
17k views

What's the difference between Greek and Bulgarian Feta Cheese

I went to buy some feta cheese today and noticed that there was both Greek and Bulgarian feta. I was wondering what the differences are between the two and can they be suitably substituted for each ...
17
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1answer
699 views

How to marinate cheese

In the answers to this question http://cooking.stackexchange.com/questions/8624/jerk-vegetable one of the suggestions is to marinate some cheese. This is not something I have heard of before. I was ...
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0answers
480 views

Parmesan regiano substitute

What would be an appropriate substitute for parmesan (parmagiano reggiano) in a recipe?
10
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9answers
5k 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 ...
17
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5answers
33k 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 ...
4
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3answers
1k views

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 ...
10
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2answers
715 views

How to stuff bread puffs (Gougeres)

The other day someone delighted me to a Stuffed Gougere. Mind you, I've made these delicacies at least 50 times, I've never figured out a way to stuff them without either ruining the crust, the puff, ...
11
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3answers
256 views

Is there a way to recover hardened Pecorino Romano?

I've had a wedge of Pecorino Romano wrapped in plastic wrap in the fridge for a while. There are many of you out there that probably have had the same problem. :) I actually cut a small piece and ...
5
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9answers
4k views

What can I do with feta cheese? [closed]

As feta does not really melt, are there any warm dishes based on feta cheese besides some quiches?
13
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6answers
2k views

Why is my mac 'n' cheese grainy?

I need to make a large batch (to serve 30) of mac 'n' cheese, and rather than bothering with my standard roux - cheese sauce, I thought maybe I could cheat with a short cut. I dug up an old recipe ...
4
votes
2answers
374 views

Why does my omelet with Velveeta froth up in the microwave?

I like to make a quick cheese omelet in the microwave, in a bowl (no pans to clean up). I had the technique working well, but one day switched from shredded cheese to some Velveeta. The amount of ...
14
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2answers
436 views

Why do so many cheeses have artificial ingredients?

Here in Europe (and perhaps only in Spain) I've noticed that most of the cheeses (hard and soft, but more often hard) contain a interesting list of artificial additives in the ingredient list: ...
5
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1answer
6k views

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 ...
6
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3answers
8k views

How to make the pasta in this TV show (Anthony Bourdain in Rome)?

I'm talking about the one served on a parmesan crust bowl, but that's not all. Besides the parmesan bowl (they only showed the chef melting grated parmesan and then molding it), what kind of pepper ...
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4answers
1k views

Can you freeze cheese and still keep the flavor when you defrost it?

I was thinking in particular about Brie because of its soft texture...
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4answers
2k views

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 ...
3
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1answer
1k 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?
5
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2answers
307 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 ...