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After a couple of hours it will be unsafe if it was below 140 °F/60 °C during that time. Even if you resealed it, it wouldn't "undo" the bacterial growth that occurred during the time it was unsealed. So, no, it would not be safe to do this even if you could.


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Pecorino Romano has a similar texture and umami, but slighly different flavor profile. It is used in many Italian dishes like Parmesan is used. You could also look for Grana Padano as a less complex substitute for Parm.


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You need to press your cheese. Cheese does not become hard by the Lord's mercy alone you have to press it. All wet curds are soft but through proper draining and the adding or pressure you can give your cheese a more firm texture. Here is a good instructional video on the matter. https://www.youtube.com/watch?v=qdj2MQVuMhs


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I do hard cheese from goat milk, I do not have specific amounts to give you but I will share my experience. At first when following recepies I had the same issue until I started to pay no mind to quantity and once milk starts to simmer I start squirting in the white wine vinegar and gently mix with a slotted inox spoon (the pan is also inox. Aluminium pans ...


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Freeze it. Cheese doesn't suffer too much after freezing and, after all, I guess you are going to melt this slices, so a change in the texture will not be noticeable. I most of the time have some gratted cheese in the freeze because it is handy if I want to prepare some gratin or lasagne. In that site they made some experimenting with frozen cheese.


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Tahini is known to be useful for a sharp/tangy element... incorporating smoky flavors into the sauce (smoked salt/liquid smoke/smoked paprika...) also seems to kind of help the illusion...


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I make a pretty good creamy sauce which is just cooking butter beans with garlic, onion, salt and pepper in vegetable stock - blend that until you get a good sauce consistency - add some turmeric and adjust the seasoning to taste. This is good for people who cant have soy/nut milks. Doesn't necessarily have the exact same taste as cheese sauce, but has a ...


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smoked Havarti and marbled cheddar are great for grilled cheese sandwiches



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