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

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4answers
353 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
218 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
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3answers
120 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
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2answers
103 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? ...
2
votes
1answer
317 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
159 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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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
1answer
41 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
146 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
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1answer
82 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
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2answers
3k views

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 ...
2
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1answer
275 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
438 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
787 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
2k 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
0answers
98 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 ...
2
votes
3answers
6k views

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 ...
2
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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
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 ...
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4answers
3k 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
87 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
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1answer
313 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
285 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
538 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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1answer
143 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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2answers
1k 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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1answer
398 views

Can I use expired cream cheese spread?

I bought cream cheese (Milkana), didn't use it, and I found out it already expired on 5 August 2013 (over a month ago). Taste and smell are still good. Can I use it for baking?
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1answer
970 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? ...
1
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1answer
2k views

What is the origin of cheese dip?

I want to know where cheese dip was invented. Based on this article it was invented in Arkansas. This documentary goes into more detail about it being from Mexico Chiquito, a restaurant in Arkansas. ...
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2answers
85 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. ...
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4answers
101 views

Burger/Kraft Slice Style Cheese

Is it possible to make smoothly melting cheese slices at home, similar to Kraft American cheese slices? What are the key techniques?
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1answer
84 views

What cheeses have the least amount of whey in them (or not at all)?

What cheeses have the least amount of whey in them or not at all?
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3answers
6k views

How Do I Fix Curdled Marscarpone Cheese?

I made a marscarpone mix for a Jamie Oliver cheesecake and it has curdled. The ingredients I added to the mixture include: full cream milk, vanilla essence, and icing sugar. Why would this ...
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2answers
359 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. ...
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1answer
84 views

Are there cheeses that are not suitable for making for macaroni and cheese?

I've noticed that american and gruyere are dominant cheeses recommended in mac and cheese recipes. I assume this has to do with their mild flavors and ability to melt somewhat quickly. But what is to ...
1
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1answer
2k views

Is pressed cottage cheese a different cheese?

Cottage cheese, by definition, is a cheese made by curdling milk using an acid or rennet of some sort, and then draining the whey, but not really going to any great lengths to press out all the ...
1
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3answers
5k views

How should block cheese be stored for maximum shelf life?

Just like it says in the title, how can I store blocks of cheese for max shelf life? I will be making a grilled cheese sandwich and shredding 3 varieties of cheese (cheddar, swiss, parm(?)) and I am ...
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1answer
85 views

Can anyone explain the meaning of 2x and 4x brie cheese?

I have seen brie cheese labeled 2X and 4X and would like to know what that means.
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1answer
42 views

How to keep blintzes closed

I am trying to make cheese blintzes. I made them out of egg and flour. After packaging the blintzes up and readying to put them in the oven, they slowly start to pop back open. How do I keep them ...
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1answer
4k views

Why do stuffed shells recipes include eggs?

I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?
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0answers
171 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 ...
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0answers
137 views

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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0answers
276 views

Are there any health issues related to eating blue cheese often? [closed]

I just love Gorgonzola and I find myself eating it somewhat often. Are there any health related issues that I should be concerned about considering the ingested mold? I have heard rumors about the ...
1
vote
1answer
297 views

Sauce in a sealed jar smells off, has it gone bad?

I just finished eating a lasagne that I cooked for my family with a glass jar of tomato with ricotta, I have to say my family was not impressed. I went back to check the jar and it did not smell good, ...
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0answers
63 views

Will storing blue cheese with other cheeses make them mold faster? [duplicate]

Possible Duplicate: Can I eat cheese which has been “infected” with blue cheese mold? A while ago I got a chunk of blue cheese and stored it in the fridge. A little later, we bought some ...
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2answers
236 views

Brie Cheese and expiration date

I have a Brie Cheese that has not been opened. It shows an expiration date of 01312014. Is it still safe to eat?
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2answers
254 views

Finding a balanced cheese table

I am a newbie in this area and I know it is a challenging one. The cheese table can have any type of cheeses. So I have been thinking about milk cheeses, blue cheeses and normal cheeses that can be ...
0
votes
1answer
224 views

Why would a pregnant woman not be able to eat soft cheeses? [closed]

I just finished preparing a wedding today and one of the specs was that the bride (who is pregnant) was unable to eat certain types of cheese. Goat cheese, Brie, and Camembert were all no-no's but ...
0
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2answers
5k views

I have an unopened package of mozzeralla cheese that is a month past it's “Best By” date, is it safe to eat? [duplicate]

Possible Duplicate: What is the sign of mozzarella being old? It's vacuum sealed, and the cheese looks fresh. Is a month a big deal?
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3answers
2k views

What actual effect does a Parmesean rind added to soup have?

The answers to this question state that adding a Parmesan rind to a cooking soup will add a cheesy flavor to the soup. How much flavor does a rind really add? Does it flavor the soup to a degree ...