Questions about the identification, use, storage, and sometimes production of cheese.
0
votes
1answer
43 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 ...
5
votes
2answers
211 views
island cheese - azorean (or portugese)
I have a recipe that specifies island cheese and am not sure what type of cheese that is. I've found a place online that sells "Island Cheese" in the Azores but it doesn't describe the type of ...
2
votes
4answers
10k 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 ...
0
votes
2answers
206 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
172 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 ...
2
votes
4answers
2k 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.
...
1
vote
1answer
56 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? ...
9
votes
7answers
49k 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 ...
19
votes
6answers
157k views
What is a substitute for mascarpone cheese?
I've found mascarpone cheese can be pricey. What would be a good (in taste and price) substitute?
10
votes
9answers
3k views
Cheap cheese is tasteless. Can I make it tastier in my mac and cheese?
I used to make mac and cheese with cheddar. Like many, I'm cutting costs due to the recession and I'm buying the cheapest cheese I can find. The problem is, when I make macaroni with it, it's just ...
1
vote
2answers
213 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
216 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?
...
3
votes
3answers
262 views
Looking for an Italian cheese similar/identical to the French Brie
I am looking for a an Italian cheese that I can use as substitute to Brie.
It should have the same consistency and creaminess, as well as delicate flavour.
Any suggestion?
EDIT: This question could ...
6
votes
3answers
387 views
Why are cheese curds squeaky?
What causes the squeakiness, and why does it disappear so quickly? Why does microwaving bring back a bit of squeak?
4
votes
4answers
494 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 ...
5
votes
1answer
452 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 ...
1
vote
1answer
199 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 ...
15
votes
10answers
8k 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 ...
12
votes
5answers
11k views
How can I melt cheese for dipping?
I love dipping things like pretzels in metled 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 ...
16
votes
9answers
5k views
Fish and cheese: An unbreakable rule?
I always wondered about this seemingly static rule:
Never add cheese (especially, but not limited to parmigiano reggiano) to a dish with fish.
Italians would never, ever add parmigiano ...
0
votes
2answers
196 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 ...
11
votes
4answers
1k views
Do specialty cheese-cutting tools have specific advantages over an ordinary knife?
I cut block cheese (mostly cheddar or muenster) into slices or cubes using an ordinary non-serrated stainless steel knife. I used to use a T-shaped slicer that had a wire and an adjustable roller (for ...
3
votes
1answer
71 views
Why does melted asiago impart a strong numbing mouthfeel?
I've put asiago in a couple dishes as of late (mac and cheese as well as a risotto) and always tend to get a strong taste accompanied by an almost ... numbing sensation in the mouth. Is this normal of ...
0
votes
2answers
148 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 ...
10
votes
1answer
964 views
What are these little crystals in my Cheese?
In some Mature Cheddar, whilst slicing with a knife, I've noticed some tiny crystals.
What are these crystals are they a sign of good Cheddar or not?
-1
votes
1answer
124 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 ...
9
votes
5answers
3k 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 ...
3
votes
6answers
3k 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 ...
6
votes
3answers
884 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, ...
4
votes
1answer
540 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.
...
12
votes
4answers
3k views
Why did my mozzarella turn out like ricotta?
I bought my wife a mozzerella kit for christmas, and we tried to make it last night. We followed the directions pretty closely. I supposed we could have removed a bit more whey at some early steps. It ...
13
votes
8answers
12k views
Why is my cheese sauce gritty?
Sometimes when making a very simple cheese sauce (butter, flour, milk, cheese [cheddar, usually]), the final sauce has a sort of gritty or slightly pebbly texture (rather than smooth) - it seems like ...
13
votes
4answers
2k views
Are you supposed to eat the rind of Brie cheese?
I've heard that it's OK to eat this, but I think it tastes gross. Are you really supposed to?
8
votes
1answer
819 views
What are the preferred uses for different sharpness of cheddar cheese?
As I eat nachos and cheese with some medium cheddar (dipping the nachos into melted cheese,) I notice the cheese is congealing differently than sharp cheese does and seems to be more elastic, not to ...
15
votes
2answers
682 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 - ...
2
votes
1answer
181 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 ...
12
votes
3answers
585 views
Liquid made with cream and penicillium roqueforti?
In a comment on this answer, Wayfaring Stranger mentions something I'd never heard of before:
Incubating a walnut size chunk of blue with some cream for a couple days creates a lovely tasty thick ...
-1
votes
2answers
360 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?
3
votes
1answer
145 views
How much foreign substance can I add to processed cheese?
Recently, I decided to make myself a soup with a new kind of cheese nockerln. For the nockerln, I wanted to make nut-mushroom cheese.
I used roughly equal amounts of emmentaler, portobellos (pureed) ...
4
votes
2answers
156 views
Exactly what is “low heat” for making cheese sauce?
Having a poor track record of making cheese sauces, I'm determined to do it right at least once in this decade. I read that one should use "low heat" only. Too much heat causes the cheese to go ...
15
votes
2answers
1k 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 ...
4
votes
3answers
1k views
how do I make my goat cheese creamy?
I tried to make goat cheese following the recipe below, I did not use any buttermilk although a comment indicated that could be done. I kept the milk at the desired temperature for 10-15 minutes with ...
2
votes
2answers
115 views
How to prevent bursting from cheese stuffed beef patties?
I am trying to perfect the cheese burger, and an important part for me is the cheese stuffed patty.
I am trying to find a way to prevent the cheese from bursting out? Is there a type of cheese I can ...
3
votes
3answers
181 views
best way to preserve ricotta?
I buy ricotta in large quantities (1kg) and I'm always throwing it out when it gets yellowish on the top border, and I'm pretty sure that yellow stuff is toxic.
Since I always eat ricotta with lots ...
3
votes
3answers
6k views
What is the best substitute for Provolone?
Having recently bought the Frankies Spuntino Cookbook I want to have a go at making braciola. The recipe calls for pork steaks to be stuffed with pecorino romano and provolone.
However, in the UK ...
4
votes
4answers
12k 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 - ...
2
votes
1answer
195 views
What is the closest substitute for the cheese in urnebes?
Urnebes is a Serbian salad that contains cheese. Searching for recipes for said salad, I noticed that there are a lot of difference in the chosen cheese. Some say feta, some say cottage cheese, some ...
1
vote
0answers
62 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 ...
8
votes
1answer
651 views
Mozzarella. Obtaining buffalo milk from whole milk and heavy cream
I am trying to make mozzarella using rennet, citric acid and milk. However, having read on the Internet about this process, I've found out that the best mozzarella is produced from buffalo milk.
I ...
5
votes
2answers
1k views
What determines how well cheese melts
I have had my fair share of eating cheese and experimenting with them. Sometimes they come out heavenly while other times, it turn out to be a huge flop. Usually when it flops, it's because I am ...
