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

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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
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1answer
653 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
666 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
586 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
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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
83 views

How do I convert volume to weight for soft cheeses like ricotta and mascarpone?

Ricotta and mascarpone are messy to measure in measuring cups, so I'd rather use a scale. How much does one cup of each weigh?
2
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1answer
258 views

How to cut the wax from this cheese?

(I am new to Europe so please forgive me for being not knowing). I have this cheese I asked here before how to eat it and people answered me, but when it comes to real life I had a problem ...
2
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2answers
153 views

Crumbly cheddar

I love cheddar cheese. One of my favorite types is Cabot Clothbound which is made by Jasper Hill Farm. Usually when I get it, the cheese is nice and flaky, but other times it is crumbly. It seems to ...
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4answers
5k 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
3k 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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1answer
918 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
366 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
60 views

How can I find out how to make clothbound cheddar cheese?

I am interested in learning more about the processes of making clothbound cheddar cheese as it is done in Somerset, England. In the United States I like the clothbound cheddar made by Jasper Hill ...
2
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2answers
119 views

Pan stain after roasting cheese

A couple of weeks ago I bought this "grill and pan cheese" in a supermarket and I distinctly remember to have chosen this one because it didn't contain any weird chemicals... It seemed to me "only ...
2
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1answer
74 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
93 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
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1answer
718 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
920 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. https://en.wikipedia.org/wiki/...
2
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1answer
353 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
806 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
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1answer
2k 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 variety?...
2
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1answer
41 views

A recipe inspired by Brat cheese sauce/Cooking in Wine

I followed a recipe to the effect of: boil Brat sausages in 24 ounces of beer remove sausages (do not drain the beer), pan fry or grill them add 2 c. sharp cheddar, and 1 package cream cheese to the ...
2
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1answer
114 views

Is it possible to mature shop-bought hard cheese?

Is there a way in which I can continue the maturation process for blocks of shop-bought cheddar (or other hard) cheese of around 190g "packed in a protective atmosphere". The cheese is too bland for ...
2
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0answers
56 views

Failing to make mozzarella

So i've taken it on me to make fresh mozzarella. I've read up on the task in some articles and with multiple recipes but for some reason I never succeed. The seperated curds always stay little crumbs ...
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0answers
437 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
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. I ...
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4answers
6k 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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4answers
25k 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
797 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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3answers
364 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 ...
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2answers
757 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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1answer
228 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
2k 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? http://www.food.com/recipe/incredibly-delicious-cheese-garlic-bread-spread-...
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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
98 views

Why did my ricotta cheese did not completely melt in the Alfredo?

Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only partly melted. Beyond a certain point, ...
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2answers
739 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 ...
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1answer
249 views

Binder, thickener, emulsifier for parmesan?

I want to make a paste for coating out of parmesan. With softer cheeses that's not so hard, but how do I blend a hard cheese like parmesan into a paste or colloid-like form? Any suggestions most ...
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1answer
697 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
5k 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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3answers
447 views

Storing Unopened Mozzarella

I have an unopened vacuum packed ball of Mozzarella. How long can I keep it refrigerated before it goes bad? I'm getting mixed answers.
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4answers
180 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
153 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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2answers
8k 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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2answers
1k 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
65 views

Black Diamond cheddar, wedge not wheel

I bought some Black Diamond cheddar today and it came in a large wedge of black wax. By large I mean it was maybe 12" x 8" x 8" thick. A really big wedge. Also, it looked like it was not cut from a ...
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1answer
220 views

Cheese Extract - How to Use it?

I've recently bought cheese extract (or essence - the seller didn't know the difference and the bottle says 'cheese flavour' and smells like a room full of cheddar). I've never used it before but ...
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1answer
161 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 ...
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1answer
4k 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 ...
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2answers
2k views

How to thicken bleu cheese dressing?

I tried this bleu cheese dressing: http://www.laurainthekitchen.com/all/episode.php?episodenumber=422&screen=2&sortby=a. It turned out good (not sure if I'd call it great), but it was a bit ...
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4answers
17k 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 ...