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

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16
votes
6answers
42k views

How can I melt cheese for dipping?

I love dipping things like pretzels in melted cheese. I've done this lots of times at fairs and other places with 'pretzel carts', but I've never been able to replicate it myself at home. Whenever I ...
4
votes
3answers
94 views

Is this extremely soft “French raclette” cheese actually meant for raclette?

I bought some cheese labeled "French raclette" that's quite soft even when refrigerated. (In the store it seemed almost gooey, losing it shape, and in my home fridge it's still soft but a bit springy ...
5
votes
1answer
186 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 ...
2
votes
1answer
32 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 ...
3
votes
1answer
71 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 ...
1
vote
2answers
86 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 ...
3
votes
3answers
66 views

Are there cheeses with less saturated fat?

I like cheese, but I'd like to find ones with better fat ratios. Do all cheeses have high amounts of saturated fat? More importantly, are there any natural cheeses that have a high mono- and ...
20
votes
4answers
24k views

What is the rind of Brie cheese made of?

We were eating brie cheese last night, and someone asked if the rind was edible. I was tempted to say "yes, it's not plastic". But then I realized that while it doesn't look like plastic or wax, I ...
6
votes
2answers
104 views

Do I need special gloves for mozzarella stretching?

I'd like to pick up some gloves for stretching mozzarella. I've seen gloves sold for just this on specialty sites like thebeveragepeople.com and thecheesemaker.com, but I can't tell if they're just a ...
0
votes
2answers
188 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 ...
7
votes
10answers
18k 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 ...
2
votes
3answers
4k 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 ...
3
votes
6answers
49k 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 ...
5
votes
3answers
7k views

Why does my Velveeta queso dip get clumpier the longer it stays in the microwave?

I had a bizarre experience with Velveeta this past weekend and was hoping you all could help me out. I bought a block of Velveeta and some Rotel canned tomatoes to make a queso dip. I microwaved the ...
2
votes
1answer
53 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 ...
1
vote
3answers
6k 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 ...
2
votes
2answers
137 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 ...
5
votes
1answer
2k views

Are the white crystals on my American Cheese safe to eat?

I have some American Cheese with fine white crystals on the outside of each slice. They have a gritty texture. Is this a sign that the cheese is spoiled, or just lactic acid salts like aged cheese ...
2
votes
3answers
93 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 ...
1
vote
3answers
370 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?
2
votes
1answer
424 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 ...
4
votes
4answers
8k 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 ...
1
vote
1answer
82 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 ...
6
votes
6answers
413 views

Cheesier Cheese Sauce?

I'm trying to make some nacho cheese sauce. As the recipe calls for milk, I think the overall cheese flavor is getting diluted. I'd like to make my cheese sauce taste really cheesy. I'm going to try ...
16
votes
2answers
877 views

Why does Swiss Cheese have holes?

I've always enjoyed eating cheese. Just getting that out of the way. I've never quite figured out why Swiss Cheese has holes! I mean, I can understand different shapes like round, square, triangular - ...
3
votes
3answers
177 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. ...
21
votes
2answers
3k views

I bought Mainland's vintage cheddar, it tastes… stale?

Normally I bought a cheddar slice, which I've been eaten since child. It has a smooth and milky taste. This time I wanted to try something premium so I bought the pricier, but same kind of cheese. ...
4
votes
5answers
43k views

Cheeses similar to queso fresco

Queso fresco is one of my most frequently purchased cheeses; among other things I like it crumbled over salads. I do like a lot of common salad cheeses - crumbly goat cheeses, blue cheeses, and feta - ...
3
votes
1answer
301 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
1answer
65 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
2answers
60 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 ...
6
votes
5answers
2k views

Why does fondue sometimes “curdle” and what can I do to prevent it?

Once when I was making a pretty standard fondue (50% gruyere, 50% emmenthal, white wine) the cheese somehow "curdled" and became a mix of a slightly fondue-tasting liquid and a rubbery ball of cheese, ...
5
votes
2answers
4k views

How can I stop my cheese seizing?

Quite a few recipes require tossing cheese with some hot ingredient until it melts (like pasta), or melting cheese into something (sauce, soup, etc.). Usually this works fine, but sometimes the ...
8
votes
2answers
4k views

Can you really keep feta for 3 months in a milk bath?

I just came across some instructions on how to store feta cheese, mentioning you can keep it for about 3 months in the fridge in a brine or milk bath: Store the cheese in a brine or milk bath ...
2
votes
3answers
473 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?
12
votes
10answers
8k 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 ...
4
votes
3answers
1k views

How to pair cheese with wine?

It is common knowledge that cheese goes well with wine. However, the choice of which sort of cheese to pair with which wine seems an arcane discipline. Are there some easy, logical rules to follow? ...
2
votes
3answers
92 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 ...
4
votes
5answers
1k views

Chocolate-Flavored Cheese

Would it be feasible to make a chocolate-flavored cheese? The idea that originally occurred to me was the use of chocolate milk for this purpose, but I'm not sure that's the best solution. Does this ...
1
vote
1answer
116 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.
-1
votes
2answers
348 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?
27
votes
9answers
2k views

Parmesan rind: should I use it, or trash it?

I grate my own Parmesan cheese (and others). When I get down to the rind, I usually throw it out. Is there a use for it?
3
votes
2answers
1k 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
0answers
35 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 ...
5
votes
2answers
3k 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. ...
0
votes
1answer
89 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?
1
vote
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 ...
5
votes
6answers
5k views

Can I use Cheddar cheese for pizza?

I know that most of the time Mozzarella cheese is used for pizza and often in combinations with other cheeses including cheddar. I have noticed in quite a few things I cook like sandwiches, ...
3
votes
1answer
209 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? ...
1
vote
1answer
96 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 ...