New answers tagged cheese
Its more than likely what they call 'Pizza Cheese' which is a mix of mozzarella and mild chedder.
Ah; pizza; minutes to learn; lifetime to master. Many recipes on the internet leave out MANY important little details. Defer to a alton brown episode when possible, :) This may be more of an issue than just cheese type; If you are not letting dough sit overnight you may have issues with the flour absorbing liquid while it's cooking; try overnight rest ...
When your pizza is ready take it out of the oven, add the cheese. Put the pizza back in the oven, turn the heat off. Don't go anywhere, just keep an eye on the cheese unlit it melts, take it out and whala.. That way cheese is melted and not dry and you can basically use any taste of cheese you prefer . Its probably because your not using a pizza oven, and ...
It's not the pasturization that is the problem, it is the homogination which breaks up the casen molecules in the milk. These molecules are required for the curding proccess and when they are damaged, the milk will not curd. I know some add calcium chloride to the milk which apparently helps the curding proccess, but I have never tried this. I normally use ...
Mozzarella cannot be repeatedly made from a recipe since milk differs in pH and protein content from cow to cow. I have been making mozzarella successfully for more than 10 years. I have run hundreds of experiments and can tell you that. Buy a pH meter, that will make your life less stressful and your mozzarella will be consistent.
According to eatbydate.com Feta Cheese should last a week past its printed date in the refrigerator unopened. The site suggests that soft cheeses do not have a long shelf life.
I wouldn't claim to be an expert, nor would I want to give bad health advice. But generally, it's easy to tell if a cheese is still safe to eat - if, as you said, it doesn't have mold that isn't supposed to be there, and doesn't smell. If it were me, I'd eat it as long as it still has the same texture, color, and smell as it started with.
Generally, it is safer to freeze cheeses for a long storage. However, anything two weeks or less is generally an okay period of time to keep cheese refrigerated, as long as it isn't exposed to air. This is how long it takes for a noticeable amount of bacteria/fungi to grow on moist foodstuffs.
you'll be fine. cheese is mold after all.
My best advice would be to adhere to the manufacturer's guidelines, and push them at your own risk. Cheese doesn't usually go bad "all at once" but you can definitely get sick from eating spoiled or moldy cheeses. The most common notice I have been able to find for various brands available for ordering online reads something like this: Freshness is ...
If you plan to store it a long time, refrigerate it more strongly - that is, freeze it. Not so good for the texture of fresh cheese, but does not affect the texture of melted cheese a bit. Otherwise, there really is no hard and fast guideline - "vacuum packed cheese" is relatively well sanitized, but it's not sterile. Storage and handling conditions and the ...
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