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

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3
votes
6answers
29k views

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 ...
2
votes
2answers
63 views

Tasty vs Mild vs Mature Cheddar Cheese

I expect Cheddar to come in Semi-matured, Matured and Vintage. Each indicating increasing amount of time maturing, and increased sharpness. The term Mild also makes sense. However, alot of cheese, ...
0
votes
1answer
59 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 ...
0
votes
1answer
151 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?
14
votes
9answers
82k views

Making (or substitute for) ricotta cheese?

Some of my favorite dishes call for ricotta cheese, be it anything from a lasagna to cannoli. Arguably, this is a very easy thing to find in the States (and presumably elsewhere), so I'd never thought ...
3
votes
1answer
68 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 ...
1
vote
1answer
28 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 ...
5
votes
2answers
2k views

How to make a Hungarian Túró Rudi at home?

I want to make some Túró Rudi for a Hungarian friend. Túró Rudi is a chocolate sweet available to buy in Hungary, and vast numbers are sold every year. ...
1
vote
2answers
57 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?
1
vote
4answers
82 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?
5
votes
3answers
281 views

My cheese is too mushy

This past weekend I wanted to try to make my own cheese for the first time. I gathered the typical ingredients: milk, rennet, and citric acid and went to town. Making Riccotta and Mozzarella seemed to ...
2
votes
1answer
63 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 ...
11
votes
10answers
6k views

What cheeses work 'best' in melted cheese sandwich applications?

I enjoy both toasted and grilled cheese sandwiches, but I generally only alternate between havarti and muenster cheese. I would like to branch out but don't know where to start. These are the factors ...
0
votes
0answers
46 views

Cheese Reference Book

I am looking for a "bible" on cheeses around the world (although, specifically Europe). A recent trip to Paris led me to find this book in a (very good) cheese shop "Le Guide des Gourmets Fromage" - ...
1
vote
1answer
67 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?
7
votes
4answers
2k views

Hot chocolate and cheese (Colombian Special)

I recently visited Colombia in South America and I'm trying to recreate one of their traditional delicacies. They give you a lovely thick cup of hot chocolate and together with a few slices of ...
10
votes
8answers
5k views

How do I make paneer firm and chewy like in the restaurant?

Recently I've taken a liking to Indian cuisine and am trying to replicate the curry experience at home. The biggest problem I'm having is with the paneer cheese, which is used in curries I like the ...
2
votes
2answers
1k 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 ...
0
votes
1answer
73 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 ...
1
vote
4answers
322 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 ...
4
votes
8answers
11k views

How to store Parmesan cheese?

I recently lucked into about 4 lbs of a delicious Parmesan. Sadly it's already in 4 pieces, and so I'm pretty sure its going to be more prone to spoilage than a single large chunk. How does one go ...
1
vote
1answer
35 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 ...
1
vote
2answers
269 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. ...
0
votes
1answer
42 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 ...
0
votes
0answers
17 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.
1
vote
1answer
252 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 ...
2
votes
2answers
930 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 ...
0
votes
1answer
52 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 ...
0
votes
2answers
73 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 ...
4
votes
2answers
2k views

Optimal Cheese Melting Bagel Baking Temp/Time

So i'm putting a bagel with cheese and ham on it into a conventional oven to toast it a bit. My end goal is for the cheese to be completely melted and the bagel not too crisp/dry. What time and ...
3
votes
3answers
8k views

Cheaper alternative to parmesan cheese?

The parmesan cheese in pasta recipe is quite expensive.....do we have cheaper alternative?? Are there are cheddar cheese which can replace parmesan cheese?
2
votes
1answer
57 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. ...
1
vote
1answer
125 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 ...
1
vote
3answers
4k 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 ...
3
votes
2answers
96 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. ...
4
votes
4answers
4k views

Mexican Cheese Sauce?

There's a Mexican restaurant in my hometown that serves (their term) 'Arroz con pollo'. The dish itself seems incredibly simple -- it's pretty much just rice, chicken, and an incredible cheese sauce. ...
6
votes
1answer
3k views

How long does unrefrigerated shredded cheese last?

I left an unopened package of shredded mozarella cheese out unrefrigerated last night after going grocery shopping, and found it today, 16 hours later. Should I toss it?
1
vote
0answers
128 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 ...
39
votes
8answers
14k views

Is it safe to eat moldy cheese if you slice off the edges?

Whenever my cheese gets too old and has a bit of blue/white mold on the side, I'm not sure whether I should throw it completely out or not. Is it safe to eat if I cut off the edge? Should I cut a bit ...
2
votes
3answers
107 views

Is the cover of Parmigiano-Reggiano edible?

It seems that the "cover" is harder than the other parts...
1
vote
0answers
104 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 ...
1
vote
0answers
232 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 ...
4
votes
3answers
1k views

How can my cheese sauce be creamier

I made my cheese sauce with pre-shredded cheese (first problem I know), milk and butter. I tried to make a roux but without the flour I think I made it fail. my steps for making the cheese sauce ...
3
votes
5answers
698 views

Why does cheese sometimes slide off my pizza and how can I prevent it?

I eat pizza constantly and have noticed that one of the most annoying pizza properties is cheese sliding. You take a bite and all the cheese is dragged off and often swings down and burns your chin ...
16
votes
12answers
14k views

What's the difference between Greek and Bulgarian Feta Cheese

I went to buy some feta cheese today and noticed that there was both Greek and Bulgarian feta. I was wondering what the differences are between the two and can they be suitably substituted for each ...
4
votes
3answers
188 views

Is unwrapped refrigerated cheese safe?

Is unwrapped, refrigerated cheese safe? I usually have Australian or New Zealand cheddar cheese or similar cheese in my refrigerator. Recently I've been discarding the original wrapping which ...
13
votes
7answers
85k views

What kind of cheese does Pizza Hut or Domino's use?

I have been experimenting with Pizza and cakes. I can easily purchase mozzarella in India and have been using it for pizza, but it doesn't come close to the cheese Pizza Hut or Domino's use. Do they ...
3
votes
2answers
694 views

Can I use yogurt cheese in cheesecake by substituting the cream cheese?

It is very hard to find cream cheese or mascarpone where I live in India, so I just wanted to know whether I can make a cheesecake with yogurt cheese or not?
2
votes
3answers
5k 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 ...
5
votes
2answers
2k views

What to do with leftover whey from vinegar-based cheese preparation

Whey is a valuable protein-rich by-product of cheese preparation. There are many advises for using whey came out of cheese preparation by culture. However, the whey produced after cheese preparation ...