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

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3
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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 ...
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) ...
3
votes
1answer
34 views

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 ...
2
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3answers
352 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 ...
2
votes
2answers
645 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 ...
2
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2answers
20k 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 ...
2
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3answers
103 views

Käsespätzle like the ones in Bavaria

I'm really impressed how here in Bavaria people can cook some delicious things... Well I fell in love with Käsespätzle. I keep having trouble making them just like at the restaurant, where no matter ...
2
votes
1answer
526 views

Can we (safely?) use salmon after storing it (in deep freeze?) for two years or more?

I'm from Poland (in case there is no such thing in other countries) and a few days ago I bought a quark cheese mixed with salmon and some herbs, produced by some German milk factory for one of local ...
2
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3answers
111 views

Is the cover of Parmigiano-Reggiano edible?

It seems that the "cover" is harder than the other parts...
2
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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 ...
2
votes
3answers
105 views

Off taste from refrigerating cheese?

Every time we get a extra large block of cheese, by the time we get to the end of the brick, what's left gets an off taste, from being in the refrigerator so long after opening the package. The price ...
2
votes
2answers
182 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
1k 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
3answers
212 views

Is it bad to eat cheese after its expiry date?

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 ...
2
votes
1answer
124 views

What is the type of cheese in “chips and cheese” UK fast-food? (with photos)

I went to England a few years ago for a couple months. I took pictures of a fast-food dish, "chips and cheese" that is uncommon where I live. More than that, the taste of the cheese intrigued me. The ...
2
votes
1answer
98 views

Can you and how do you melt quark cheese into bechamel?

I would like to try to make quark cheese sauce for pasta, but I'm not confident I can make the cheese melt properly as I've never done it before. What I would like to use specifically is the Polish ...
2
votes
2answers
70 views

Storage of cheese starter cultures

I have decided to give a go at home cheesemaking. I got a nice book by Mary Karlin, which seems to explain things relatively well. Now, most recipes would call for something like 1/4 tsp of starter ...
2
votes
1answer
176 views

Storage of Pecorino cheese — is room temperature ok?

Is it permissible to store and transport an intact wheel of Pecorino cheese at room temperature for 2 or 3 days before putting it back into refrigeration?
2
votes
1answer
277 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
votes
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
votes
4answers
357 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
votes
2answers
232 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 ...
2
votes
4answers
1k views

Can refrigerated shredded mozzarella cheese go bad if the refrigerator door was left open overnight?

A bag of shredded mozzarella cheese was in my refrigerator. The door to the refrigerator was left partially open overnight. Can I still use this cheese or should I discard it?
2
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3answers
721 views

Raw milk curdling in microwave

Why is it that every time I try to heat raw milk in a microwave it curdles and becomes like ricotta after a few seconds?
2
votes
1answer
485 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
198 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 ...
2
votes
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
votes
2answers
169 views

How to stop oil separating from cheese

I cooked something yesterday similar to a potato Gratin using a cheese sauce. I noticed afterwards that the oil from the cheese had separated and after serving it up, there was a pool of orangey oil ...
2
votes
1answer
67 views

Could cheese “halt” the tenderness of cooking lentils?

I was cooking some lentils in chicken broth. When the lentils seemed almost done (they had been simmering for 30 minutes or so), on a whim, I added a fair amount of Gouda cheese. There was still ...
2
votes
1answer
54 views

How do I tell if my cheese culture is still good?

I made cream cheese in November and prepared some of my own starter culture from that batch to save money down the line when I wanted to make cheese again. Well, I haven't made cheese since then (now ...
2
votes
1answer
320 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 ...
2
votes
1answer
280 views

Replacement for Appenzeller?

A recipe for a spinach casserole / gratin calls for topping it off with Appenzeller before putting it in the oven. I cannot find Appenzeller in the store. ...
2
votes
1answer
306 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 ...
2
votes
1answer
529 views

Best cut of meat to pair with Gorgonzola?

I've often enjoyed lightly seasoned beef or venison steaks paired with Gorgonzola cheese. Is there any cut of meat that goes particularly well with that particular cheese, or does it not particularly ...
2
votes
1answer
1k 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 ...
2
votes
2answers
3k 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
1answer
185 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 ...
2
votes
1answer
64 views

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 ...
2
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0answers
238 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
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. ...
2
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0answers
331 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 ...
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vote
4answers
4k views

Is it possible to get vegetarian grana padano cheese?

My wife is vegetarian and, since meeting her, I've come to realise that all Grana Padano seems to be non-vegetarian. Is this really the case, or are my local supermarkets just not stocking the veggie ...
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3answers
123 views

Cheddar equivalents as far as amount of flavor

I read on a website that cheddar can be aged for 12 years I suspect that 12 year old cheddar is so strong that a small amount may be equivalent in flavor to a much larger amount of mild cheddar (3 ...
1
vote
1answer
467 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 ...
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2answers
460 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 ...
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4answers
9k views

Are there substitutes for Parmesan without the aged cheese flavor?

I absolutely can't stand the flavor of parmesan cheese. Unfortunately, it is a very important ingredient in Italian cooking. What is a good substitute? It can't be anything that even resembles ...
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vote
1answer
161 views

How to predict what the final result of a recipe will weigh?

I have a recipe for a mascarpone substitute. How much does that recipe make? I need a pound's worth, so I don't know if that will be a enough or is too much. Here is the recipe: 1 16 oz block of ...
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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? ...
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2answers
2k views

How much fat does “low fat” cheese have?

I was wondering how low is a "low" in low-fat cheese. It can't be 0%, because then cheese wouldn't exist, right? :) In my country, there's something called "fresh cheese", and fat percentages are in ...
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2answers
130 views

How to get cheese melted without burning grilled cheese

I've been using a George Foreman like grill for grilled cheese sandwiches. The problem is the bread seems to burn before the cheese is thoroughly melted. How can I fix this? Do I just need to add more ...