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

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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
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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 ...
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2answers
312 views

How to recognize that a hard cheese is mouldy?

I have a piece of comte (French hard cheese) open for some time (1 week or so). How do I recognize that it's moldy and therefore not good to eat? There're a thin non-connected layer flour on the piece ...
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1answer
110 views

How to make mozzarella with rennet?

I used to make soft cheese by vinegar, which quickly results in the formation of curd. I tried to make hard cheese (mozzarella) by rennet (commercial tablet) by the process took more than 30min and ...
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1answer
39 views

Cream Cheese vs Yogurt Cheese: what / how much difference does the bacteria make?

This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: After 12 to 18 hours, the cheese should ...
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1answer
80 views

Age between mild and sharp

Mild cheddar is 3-4 months old. Sharp cheddar is 1 year old. What do they call the cheese that is between 3-4 months and 1 year?
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1answer
75 views

Does cheese have to be made with rennet from the animal whose milk it is?

I read this article claiming that cheese must be made with rennet from the stomach of the animal whose milk the cheese would be made from. Is this the case? I'm very doubtful due to the existence of ...
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2answers
338 views

Is it possible to freeze Eggplant Parmesan? If so, better to freeze before or after baking?

I made a delicious eggplant parmesan dish last night and now my wife wants to repeat it and then freeze it for another occasion. What's the best advice for freezing it? Is it better to freeze it ...
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23k views

Parmesan Cheese Substitute [duplicate]

Possible Duplicate: Cheaper alternative to parmesan cheese? What cheese tastes most similar to Parmesan Cheese? Note: I am not looking for a fake-cheese substitute, just a real cheese that ...
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1answer
45 views

Baking camembert with crust in a larger pan?

I have one small wheel of camembert and some pie dough. I want to pack the camembert in the dough and bake it. I plan to have the bottom and sides in crust, but to leave the upper surface free. But I ...
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1answer
118 views

How long can milk products be frozen before spoiling? [duplicate]

I made a sauce for macaroni and cheese about 6 months ago and froze the excess sauce. It is basically a bechamel sauce with a fair amount of cheese melted in. I realize that if I thaw and re-heat ...
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1answer
488 views

Is it okay to prepare “Cannelloni with Spinach” recipe and put it in fridge BEFORE baking?

I'm working on this "Cannelloni with Spinach & Ricotta": http://www.jamieoliver.com/recipes/pasta-recipes/awesome-spinach-ricotta-cannelloni The last step is bake it for 20-25 minutes. Is it okay ...
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2answers
213 views

Making a goats cheese tart more substantial [closed]

Last night I made a goats cheese tart using pesto, puff pastry, finely chopped onions, peppers and courgettes. (Spread pastry with pesto, put veg on, break up goats cheese and bake in a 200 degree ...
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0answers
34 views

Triple batch multipliers [duplicate]

I read on Wikihow that when you double batch that you should multiply seasonings times 1.5, then adjust to taste. Similarly for alcohol, multiply by 1.25. I am writing a story in which one character ...
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0answers
18 views

Can I make cheese from old milk? [duplicate]

I have some milk that is a little old - it basically smells like cheese. Is it safe to make cheese with it? It's been in the fridge since being bought.
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1answer
73 views

How long does cheese last out of the refrigerator [duplicate]

We went on vacation and while we were gone, the refrigerator in which I stored a GREAT DEAL of cheese (both hard and soft, although unopened) quit working and when we returned home, I found the cheese ...
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0answers
480 views

Parmesan regiano substitute

What would be an appropriate substitute for parmesan (parmagiano reggiano) in a recipe?
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1answer
150 views

Cheese sent via mail

I received a parcel from Europe with cheese. Unfortunately they sent it via surface. It took 6 weeks over to Canada. The Swiss hard cheese was wrapped in plastic foil. No mold has developed and it ...
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2answers
279 views

Is unopened mascarpone cheese still good if not refrigerated?

I bought a new unopened package of mascarpone cheese yesterday and forgot to put it in the refrigerator overnight. Is it still good to use?
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1answer
231 views

what are some good Pecorino Romano combinations? (see food intolerances inside, please) [closed]

I bought this cheese thinking I'd be able to eat it straight, and I like the smell, but I can't stand the taste. So I'm thinking I should use combine it with something else. One combo that I ...
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1answer
4k views

Safe to eat mac 'n' cheese the next day? [duplicate]

Possible Duplicate: How long can I store a food in the pantry, refrigerator, or freezer? I've made mac and cheese. If I put it in the fridge (not freezer) in the original baking dish, ...