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

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13
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4answers
4k views

How do you make paneer?

I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions: What kind of milk do you ...
6
votes
1answer
1k views

Can I eat cheese which has been “infected” with blue cheese mold?

Recently, I bought two pieces of cheese - St. Agur and Pyrenean cheese. They were cut from wheels, not pre-packaged. At home, I removed the foil and placed them in the same plastic container in the ...
3
votes
3answers
9k 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?
14
votes
9answers
94k 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 ...
40
votes
8answers
15k 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 ...
5
votes
1answer
12k views

What is the sign of mozzarella being old?

Short of looking at the "best before" date on the package - how can I tell if my mozzarella is ok to eat? Would it smell bad, or can it be "dangerous" anyway?
9
votes
14answers
2k views

Cheeses for pastas, off the beaten path

I'm looking for some cheese recommendations to serve grated or shredded over pasta. However I'd like to get away from the obvious ones that everybody knows, such as parmesan, mozarella, ricotta, or ...
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?
11
votes
10answers
6k 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 ...
11
votes
3answers
786 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 ...
7
votes
1answer
161 views

What does the rind say about a cheese?

There is a lot of variation in the rind of cheese, I dare say perhaps even more than in the cheeses themselves. Does the colour, texture, hardness etc. reveal anything about how the cheese was made, ...
5
votes
2answers
3k 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 ...
13
votes
4answers
4k 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?
11
votes
4answers
3k 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 ...
10
votes
4answers
1k views

Can you freeze cheese and still keep the flavor when you defrost it?

I was thinking in particular about Brie because of its soft texture...
14
votes
3answers
2k views

What is the effect of using pasteurized milk in cheese making?

I am new to cheese making and I do not want to use raw milk to make cheese for health reasons. So, my next option is to use pasteurized milk. However, since pasteurization destroys some of the ...
10
votes
4answers
414 views

Ultimate Grilled Cheese : Keeping it together

Maybe it's called something else, but to me a grilled cheese sandwich with extra stuff in it is an "ultimate". The extra stuff I'm referring to is generally tomato, onion (thin sliced raw or grilled) ...
8
votes
3answers
1k 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?
6
votes
3answers
348 views

How should a washed rind cheese be stored in the refrigerator?

There's a dispute about whether to use plastic wrap, wax paper, aluminum foil, zip-loc bags and so on. Also, I've heard that its a good idea to take the cheese out and let it breath from time to ...
6
votes
2answers
10k views

When can I not substitute Romano for Parmesan?

I noticed that good Romano costs 1/3 as much as good Parmesan. I know that Romano is aged much less than Parmesan is and that accounts for the difference in cost. However, the flavors of the two are ...
6
votes
2answers
2k views

Quickest, and safest way, to bring milk to boil

So I made homemade cottage cheese yesterday that had me cook the milk until it was just about to boil. I had it on the stove for at least half an hour because I didn't want it to start boiling the one ...
5
votes
1answer
6k 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 ...
4
votes
1answer
4k views

Is it okay to eat gorgonzola cheese mold?

My pack of Gorgonzola came with greenish/blue mold. is it okay to eat that mold? I intend to eat the cheese by itself.
4
votes
3answers
3k views

How long can a bottle of self-made basil sauce last without rotting?

I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese. It was kept in a glass bottle in the ...
4
votes
3answers
2k 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 ...
4
votes
2answers
370 views

Why does my omelet with Velveeta froth up in the microwave?

I like to make a quick cheese omelet in the microwave, in a bowl (no pans to clean up). I had the technique working well, but one day switched from shredded cheese to some Velveeta. The amount of ...
3
votes
2answers
306 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, ...
3
votes
4answers
2k views

Where can I bulk-buy cheap parmesan?

My friend planted three rows of basil in his garden to make pesto, and now we need to source roughly 25-50lbs of parmesan. With that kind of quantity, cheaper is better.
2
votes
1answer
293 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
votes
2answers
3k 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 ...
1
vote
4answers
445 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 ...
1
vote
2answers
266 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 ...