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0

Add cheese more slowly. And more importantly: keep stirring. The Swiss give the fondue a little stir every time they dip the bread into the pot ... you get more cheese on your piece of bread, and help keep the cheese in the pot smooth.


0

I would recommend the The World Cheese Book which has a big collection of cheese around the world along with information about them.


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As soon as the wine is simmering, you add a tablespoon of corn starch dissolved in some cold white wine. Stir in order to make a very light "sauce". Then you add the grated cheeses. So the best way to make cheese fondue is not to add a cornstarch solution afterwards as so many recipes tell you to do, but before you add the grated cheeses.


3

I was told by a cheese merchant who sold me the culture and rennet, to store the culture in the freezer, and the rennet in the fridge. I hadn't used it in more than two years and it's still alive and working. (as tested a few weeks ago)


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I have the same issue and it is NOT because the milk has approached the expiration date when it's a day old or too high of a microwave setting when it dues thus randomly. What I've found is that it may be a chemical reaction with the rinsing agent in your dishwasher and milk.


0

I was born and raised in India and have loved Paneer all my life. I actually agree with vagabond 100%. Paneer in grocery stores and Indian restaurants in the US would not pass as acceptable in India. Good paneer should indeed by quite moist and soft and yet should never fall apart. I have struggled myself quite a bit with getting the right texture - my ...


-1

Fry(shallow or deep) the paneer before use. This will prevent the paneer from melting into the curry.


3

The problem you are facing is that your microwave temperature is too high and boils your milk too rapidly. The microwave does not heat food evenly and boils the milk too fast. Milk shouldn't be boiled too rapidly and doing this causes the casein in it to clump together and that curdles the milk. It should instead be brought 'to a boil' by heating on a slow ...


0

Check the temperature/heat rating that you are setting on the microwave. Very likely its a bit too high and that's the reason why it has a similar reaction as to when lemon juice or vinegar is added to milk.


1

Look for wines that are produced in the cheese region...or cheeses produced in the wine region (not culture, since there is wide regional variation). A good general rule is if it produced in very close proximity, it will probably work well together. Once you recognize flavor profiles of wines and cheeses, you can branch out and experiment. Personally, I ...


1

As you specifically mention that it's an 'extra large block', you might want to consider re-packaging your cheese when you first open the package. Divide it up into 2 or 3 more manageable portions, so that when you're using it, you're not re-exposing the whole block. If you don't want to shell out for cheese paper specifically, and don't have butcher paper ...


1

Dairy tends to "catch" odors from other food in the fridge, although cheese rarely shows it, you must be buying some mild variety. The other possibility is that something is growing on your cheese. It is impossible to remove the smell once it has settled in. If it is really the "stale refrigerator" variety, then the only thing you can do is to protect the ...


3

First, don't wrap your cheese directly in plastic. There is such a thing as cheese bags, and for what it is worth, they're highly recommended by America's Test Kitchen, AKA Cook's Illustrated. The same company makes flat paper for wrapping. Expensive stuff, but you may find it worth it. From the the kitchn, an article written by an author with impeccable ...


1

I have tried chocolate cheese. It is Awesome! We bought it in Frankenmuth MI



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