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I know you are worried about the flavor being bland, but have you tried mixing the aged, dry cheese with one that will melt better? The flavor of a good, mature cheese goes a long way, so I don't think you will notice a loss of flavor... Find a flavorful, relatively young, melty cheese, experiment with the proportions, and give it another try.


About the onions: I have not made them this way for a while, but: Prepare them by covering them in sugar and some salt (I never had any measurements... sugar/salt ratio tended do depend on what I was planning to do with them) and leaving them standing like that for a bit while your oil/fat heats up. When frying-time comes, the onions should be quiet moist ...


I don't have much to add on the subject of onions and cheese, but making your own Spätzle is not that difficult and totally worth the trouble. I use this recipe from The Galley Gourmet, and have found it to be very similar to what I've eaten in Bavaria.


In order to get crispy-crunchy fried onions, you need to deep-fry them at a high temperature. Pan frying just won't get them crunchy, they'll just get softer and softer as they get browner and browner. I don't know where you are from, but we have a product in the US that is ubiquitous in late fall, particularly on the Thanksgiving table. Perhaps something ...


Kraft has changed the velvetta. it is now crap instead of the cheese we all grew up with and love. Look at all the complaints on the web. Kraft is trying to save a little money and screwed up their product. Kraft will not admit it, but they should fire the person that is responsible and go back to the old product we love. I will never buy another box of ...


This study shows that nearly one quarter of all refrigerators operate at an average temperature which exceeds [edited] the optimum average temperature of 5°C or 41°F (the FDA recommends 4°C or 40°F). So even with the door of your frig opened and closed the proper percentage(s) of the time, already there's a risk that the temperature of your cheese was less ...


It could, but the preshredded stuff is usually low moisture to start with. That cuts spoilage rate. Besides, the dairy aisle coolers from which the stuff is sold are often effectively refrigerators with the door left open themselves.


Almost certainly the cheese is fine, but it may grow moldy a bit faster than it would have otherwise. Just use it sooner rather than later (within a couple of days if you can). Check it for mold before each use, and throw away the whole bag if it shows any sign of mold or otherwise being "off".


You can try to add some emulsifiers. Or even use processed cheeses (which contain those emulsifiers).


Yes, if it was still OK when it went into the freezer, and has been frozen the whole time, it is still safe. That's true of all foods - if kept frozen, food will remain safe indefinitely. Quality of taste, appearance and texture are likely to have taken hits in that period of time, however.

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