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I want to make a paste for coating out of parmesan. With softer cheeses that's not so hard, but how do I blend a hard cheese like parmesan into a paste or colloid-like form? Any suggestions most appreciated!

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    I've gone ahead and edited the part about why you want this out so there won't be any further confusion - firepig, if you feel it's important, feel free to edit back in, but just try to make it clear that you're not asking whether or not it's good for dogs. – Cascabel Sep 20 '14 at 20:11
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    Also, if you want to ask anything specifically about pets, please see pets.stackexchange.com. – Cascabel Sep 20 '14 at 20:12
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Melt hard cheese with a little sodium citrate to make "processed cheese", which is pourable and moldable while hot

You can make sodium citrate by heating the juice of a small lemon (2 to 3 tsp) in the microwave, and then adding one tsp of baking soda, and heating until it stops reacting (bubbling). Then add 1 cup (~100 g) of grated/shaved/powdered cheese and gently heat until is forms smooth paste. Use a little milk if the cheese is too dry

  • Awesome! Can you estimate how much juice that is? Hard to say if your small lemons are the same as everyone else's, and I imagine it's not great if you end up with way too much juice or soda. Also, how much cheese will that help you smooth out? – Cascabel Sep 21 '14 at 5:15
  • Edited. Extra lemon juice enhances the cheese flavour. Not a problem if a bit too lemon juice much as you usually need a little extra liquid as well – TFD Sep 21 '14 at 7:55

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