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 ...
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 ...
An answer* on another one of my questions sparked this: What is actually happening to the cheese on a molecular and chemical level as it ages? What processes are going on and why is there an upper ...
A guilty pleasure of mine is to put a small block of cheddar into a dry frying pan and cook it. The cheese melts and an oil comes out of the cheese. In this state, the oil drains off very easily and ...