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4

Sealed hard cheeses will indeed keep forever at 15 Celsius and below, unsealed they can go mouldy or so dry you can't cut them. Soft cheeses can't be stored past their expiration date, they are a perishable product. (As always, the "freezer stops the clock" rule applies, but you already said you don't like the resulting texture). In short, unless you ...


0

No, feta does not last that long. Once it is out of the brine, you have to treat it as a perishable food.


-1

Should be fine. You have seen no sign of change in the cheese. Remember, making cheese is a way of preserving milk. And feta is cured in brine -- salt is a further preservative.


2

I don't have mascarpone to check, but the Internet says that there are on average 225 grams per cup. Mascarpone being mainly a mix of water (density 1 g/cm^3) and fat (density 0.9 g/cm^3), this sounds about right. I don't think it is possible to give a reliable conversion for ricotta. First, many countries don't have normal ricotta, so people use all kinds ...


1

Most American recipes use volume instead of weight for measurement, which means there's often not an exact measurement in weight for the recipe. Your best bet would be to find out what kind of cheese it is calling for, find the density of that cheese, and then go from there. Also whether the cheese is shredded, still in a block of some sort, or if it's a wet ...


0

The best cheese to use is not "queso de papa", like somebody said, is "Queso Pera" (pear cheese) that is really a "double cream" cheese. I found it in the US in mexican markets or some grocery stores labeled as "Queso Oaxaca". A close one will be a "real Mozzarella" in the deli section found as a "ball" or a "braid" or second option Muenster. One piece of ...


1

I usually use cashews and nutritional yeast to make a vegan cheese sauce. You could also add some miso paste for extra "cheese" flavor. Just blend it with some unsweetened almond milk in a food processor until it's creamy. It's so easy to make! :-) Or you could also buy vegan cheese at the store. My favorite is Daiya I made a vegetarian breakfast casserole ...


1

When you did different filings before, I suspect they took less heating up, and that your cheesy filling is stopping the internal temperature getting as high as it should. This could be because the cheese goes on fridge cold and has a higher heat capacity than whatever you used before. The water content of the pimentos and cheese may also not help. In ...



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