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

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6answers
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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
2k 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?
3
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2answers
11k 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?
3
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1answer
97 views

What is dry cottage cheese?

My grandmother's recipe for cheese filling for kolacky calls for dry cottage cheese. What is that and where might I get some?
3
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1answer
864 views

Why use citric acid and sodium hexametaphosphate in cheese sauce?

I was watching a YouTube video from ChefSteps on how to make cheese sauce. They used sodium citrate and sodium hexametaphosphate. What are the reasons for including these in the recipe? What are the ...
3
votes
2answers
135 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 ...
3
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1answer
1k views

Can I use a meat grinder to grate cheese?

I have a large block of cheddar cheese that I would like to use for burgers. But grating is such a pain. I do have a meat grinder. Can I use that for "grating" cheese? Has anybody done that before? ...
3
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2answers
5k 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
179 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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1answer
116 views

Canning cheese spreads?

I've been doing some research on canning cheese in half pint jars. A few videos I watched showed some good success with cream cheese but cheddar's seem to change a bit in texture and become a bit ...
3
votes
3answers
122 views

Aged cheese allergy, what would be a good substitution?

I am allergic to parmesean cheese - any aged cheese really (due to the mold created from the aging process). However, I can eat blue cheese. I'm making a ricotta gnocchi that calls for parmesan. What ...
3
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1answer
122 views

Mexican style taco cheese

So I know these cheeses are a blend of yellow and white cheddar as well as some Monterey Jack (sometimes pepper jack), but do you know what seasonings are used to make these taco style shredded cheese ...
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1answer
287 views

How to prevent cheese and certain other products from stinking up my fridge?

Certain food products have a very strong odor, that may not seem annoying at all when I buy them, but become very much apparent after I keep them in the fridge for a few hours. For example these ...
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1answer
1k views

Vacuum-packed cheese question (botulism)

Vacuum-packed cheese, stored in refrigerator for awhile (2-3 weeks), then placed in freezer. Cheddar and Provolone. Any risks, especially in regards to botulism...opinions sought. Never heard about ...
3
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3answers
543 views

How does aging affect Gouda cheese?

I'm particularly interested in how aged Gouda will melt compared to young Gouda, but I'm interested in what happens to its flavor as well. I live in the US and have never actually tasted aged Gouda. ...
3
votes
2answers
148 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
2k 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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2answers
2k 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 ...
3
votes
1answer
138 views

How much does potato starch affect a cheese sauce recipe?

I'm following this recipe for making cheese sauce: https://www.youtube.com/watch?v=HRJgQdOGWZ8 While purchasing the ingredients I noticed something about pre-shredded cheese versus a block (Kraft ...
3
votes
1answer
107 views

Seeking a creamy/melty Swiss Cheese commonly available in the US

My next kitchen project is killer Reuben sandwiches with all of the components homemade (home corned beef, homemade sauerkraut, homemade dressing, fresh homemade sourdough rye bread). The one thing I ...
3
votes
2answers
404 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 ...
3
votes
1answer
157 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 ...
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1answer
482 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 ...
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1answer
434 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
402 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
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1answer
168 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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0answers
31 views

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 ...
3
votes
1answer
191 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 ...
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4answers
419 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 ...
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votes
2answers
1k 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
votes
2answers
132 views

How can I prevent the cheese on my homemade pizza from hardening too soon?

I am on my road to perfecting thin crust pizza, but a major problem is that about 5 to 10 minutes after getting it out of the oven the cheese begins to congeal and harden, making my homemade pizza ...
2
votes
3answers
138 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
980 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 ...
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3answers
118 views

Is the cover of Parmigiano-Reggiano edible?

It seems that the "cover" is harder than the other parts...
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4answers
223 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
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3answers
637 views

Deep freezing paneer (cottage cheese)?

I have a packet of cottage cheese ( paneer ) and it advises me not to deep freeze it? I cant understand why. Any help? I had it deep frozen right from the time I bought it. It is also 3 days past its ...
2
votes
2answers
596 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 ...
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3answers
194 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
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1answer
2k 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
404 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
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1answer
465 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
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1answer
511 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? ...
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4answers
360 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
248 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
4k 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?
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3answers
2k 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?
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1answer
793 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
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1answer
291 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
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1answer
62 views

Crumbly cheddar

I have recently tried a new cheddar and it is very crumbly, much more so than my usual go-to cheddar, which is Cabot/Jasper Hill clothbound. Is it just inevitable that some better quality cheddars ...
2
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2answers
138 views

What cheese to use for homemade Sicilian pizza so it does not dry in the oven?

I followed the recipe from Serious Eats to make Sicialian Pizza at home. http://www.seriouseats.com/recipes/2011/01/easy-no-roll-no-stretch-sicilian-style-square.html Everything was good except for ...