Questions tagged [cheese]
Questions about the identification, use, storage, and sometimes production of cheese.
427
questions
0
votes
2answers
57 views
Are these Indonesian milk products cheese, yogurt, or curd?
In Indonesia there are various traditional milk products (excluding tofu, which is made from soya milk, which isn't really milk at all)
This is one I found on an Indonesian e-commerce site:
This is ...
22
votes
4answers
7k views
Is there a reason to not grate cheese ahead of time?
Suppose I know that I'm going to eventually end up grating all of my cheese. Is there a reason to not just toss it all into a blender and store it for later? To be more concrete, I'm particularly ...
1
vote
1answer
131 views
why pepitas (pumpkin seeds) taste like blue cheese?
Many nondairy 'blue cheese' recipes are pepita based.
It actually mimics blue reasonably well according to omnivores.
What constituent(s) creates this flavor? Recipes include acid and salt and ...
2
votes
1answer
732 views
How do I remove bloomy rind without wasting too much cheese?
Suppose I have a cheese that has a bloomy rind such as camembert or brie. I want to completely remove the rind before eating. What are some reliable methods I can use to remove the rind without ...
-1
votes
0answers
131 views
Why does raw milk smell different when heated?
I have been trying to make cheese from raw milk, but most of the time when I heat the milk to add the citric acid, the milk starts smelling different in an unpleasant way and then when the acid is ...
1
vote
2answers
109 views
What type of cheese is used on Patsy's Old Fashioned Margherita Pizza
I am trying to figure out the specific type of cheese used on the Patsy's Old Fashioned Margherita pizza. I don't think it's buffalo or another fresh mozzarella because they appear to be thin slices.
...
1
vote
0answers
29 views
Halloumi at room temperature [duplicate]
I recently ordered a batch of halloumi cheese online. It was packaged as fist-sized, vacuum-sealed pieces with a little liquid in each (brine I guess). It is supposed to be refrigerated, and the ...
2
votes
2answers
145 views
Failing at making “Fast Mozzarella”
First time poster here.
So, I have always been a fan of homemade food and I wanted to try my hand with cheeses.
I live very near a milk farm and I could get some raw milk.
I am posting after 2 failed ...
6
votes
2answers
1k views
How can I minimize “stringing” of cheddar cheese
I like to add cheddar cheese to my chili.
However, when I eat it, it always has strings.
Which sticks to my whiskers.
Is there a way to minimize that?
Thanks.
10
votes
2answers
1k views
Processed cheese in pesto
I have a full grown Basil plant at my home. So I am planning to make a Basil recipe, though I have never made one. So I decided to make pesto pasta. However due to the pandemic, the nearby shops have ...
7
votes
1answer
234 views
What is the difference between cream cheese and sour cream?
Let me be clear: I am not asking about their applications. I know some really good recipes where you use one or the other. I know you can replace them with each other in some recipes, not in others. ...
1
vote
2answers
214 views
Unmeltable cheese
I am using the same cheese I have outlined in my previous question.
My problem is that it refuses to melt completely.
I know various cheeses are made up of different ratios of water and fat and the ...
3
votes
1answer
248 views
Alternative to Wisconsin Brick Cheese
I just came across a pizza recipe that requires Wisconsin Brick Cheese.
It kind of looks like Cheddar or Emmental, however I do not know by taste.
As I am living in Portugal, finding that cheese is ...
1
vote
1answer
140 views
Difference between Welsh rabbit and beer cheese dip
When I have looked at recipes for Welsh rabbit (rarebit), and beer cheese dip / soup, they seem very similar. Does one make a decent substitute for the other?
1
vote
1answer
86 views
What are “cheese Parmentiers”?
From Clarissa Dickson Wright's A History of English Food (2012):
[In the 1920s, British] hostesses also started to serve canapƩs: little cheese Parmentiers, asparagus rolled in thin brown bread and ...
1
vote
1answer
259 views
What kind of cheese “skin” is this?
I regularly buy Frico's Beech Wood Smoked Processed Cheese but there's this outer layer, kind of like a skin that I don't understand what it is really.
Label, just in case:
The cheese is, firstly, ...
0
votes
1answer
88 views
How do I choose between shredded and finely shredded cheddar cheese?
I use shredded cheese for spur of the moment enchiladas or to top burgers with. I learned the hard way that my supermarket store brand sharp cheddar does not melt well, so my next purchase will be ...
0
votes
1answer
102 views
Vegan Cheese - Almond Milk Curdle
Does almond milk curdle?
I tried to make it curdle to make vegan cheese. I added vinegar and cooked it and nothing happened. I continued to cook off all the water and was left with essentially an ...
0
votes
0answers
28 views
Non-homogenised milk didn't curdle
In the past I've used regular homogenised whole milk from the supermarket + some lemon juice to make a quick ricotta. I read non-homogenised milk helps produce a bigger curd, which I want in order to ...
1
vote
1answer
98 views
Will I be able to cook my mac & cheese until it's brown if my cheese sauce is thick
I found this recipe that requires thick cheese sauce the reviews was good but her mac & cheese was light and I was wondering will I be able to cook my mac & cheese until it browns or if I'm ...
1
vote
1answer
136 views
Why does cheese need boiling while paneer not?
I am from Syria, but currently I am living in India. Back in my country we have to boil the cheese (and the milk) before consuming, otherwise it may carry harmful bacteria. One of my friends was taken ...
1
vote
1answer
47 views
The whey of ricotta
I have made ricotta. (hot milk and lemon)
I have seen some recommendations in relation to the whey of other cheeses. But I am not sure If I can apply it here.
Can you recommend a good use of the ...
1
vote
2answers
191 views
Is it possible to make “finely ground corn flour”?
https://www.splendidtable.org/recipes/crunchy-cheese-puffs
I'm a beginner DIY-er homecook who would like to make everything I eat without setting foot in a supermarket.
2
votes
1answer
181 views
Using cheese in noodle dishes
A while ago I went to a Korean restaurant and ordered a noodle dish without really looking at the menu (as I sometimes tend to do). I was surprised when I was served something that had cheese in it, ...
2
votes
1answer
126 views
How to get cheese sauce to stick to meatballs
I want to serve meatballs that have been dipped in a melted white sauce or. fondue cheese... but would like to do it in a way that the cheese doesn't just slide off the meatballs but clings to it or ...
0
votes
0answers
66 views
White Stilton cheese wet and soggy
I bought white Stilton cheese with mango and ginger and the package looks fine but the cheese is wet and soggy. Is it still safe to eat soggy cheese, especially since it has dried fruit in it?
I read ...
-2
votes
2answers
133 views
Is a grilled cheese sandwich still considered a grilled cheese sandwich if it contains a third slice of bread? [closed]
From what I understand, once something is added to a grilled cheese sandwich other than sauce or seasoning, it ceases to be a grilled cheese sandwich and instead becomes a melt. But what if you put ...
5
votes
1answer
145 views
Why is my home-made feta cheese bland?
I tried making feta cheese yesterday. I used a mesophilic culture from a well-known cheese supply house and it doesnāt have the ābiteā I like with feta. The company I ordered my original kit from is ...
8
votes
2answers
349 views
Canned cheddar kept for many years - does it get better and for how long?
Cougar Gold is a cheese made in Washington and is unique in that it is canned. Because of the canning, it lasts indefinitely if refrigerated until opened. I understand that cheese can become more ...
5
votes
5answers
2k views
Cheese sauce without flour?
I wish to make mac & cheese using real cheddar (not processed cheese). I am familiar with the usual process of making a base out of butter, milk and flour and then mixing the grated cheese in to ...
5
votes
1answer
91 views
what thickener has the most waxy consistency?
for nutcheese recipes.
Have tried
guar and xanthan -slimy;
tapioca -gooey
Kappa -gelatin firm
really looking for an edam waxy consistency:
shall I try harder fats like cacao butter or is there a ...
5
votes
1answer
453 views
How to cook Parmesan Cheese into a broth without making globs?
I've been trying to cook this recipe recently, but I keep running into a problem with the parmesan cheese. Basically the last step is to mix the cheese into the chicken broth.
When I do this, it ...
5
votes
3answers
198 views
Homemade mac and cheese always loses its creaminess and gets dry after sitting out a short while
How do I keep the pasta from absorbing all the liquid?
1
vote
1answer
1k views
Extra built up mold on brie cheese
I had a brie cheese in the fridge and got extra mold built up on the area where it was cut. Note that I had other food getting moldy in the fridge, but those were dark mold. The brie got a white mold, ...
0
votes
2answers
185 views
looking for an idea for “fondue alternative” dish, that can be served in a buffet
I'm looking for an idea for a dish with fondue taste (mainly the combination of cheese and wine \ beer), but which can be served in a buffet (without constant heating, and something that can be eaten ...
2
votes
2answers
484 views
Making Cream cheese and Mascarpone cheese at home
Iāve been trying to make Mascarpone cheese and Cream cheese and Iāve tried various recipes but all have failed. I think the problem is with my starting ingredients.
All my cream cheese/mascarpone ...
3
votes
1answer
535 views
What is the white substance floating in my fresh mozzarella brine?
I purchased fresh mozzarella bocconcini from Whole Foods six days ago. The mozzarella is sold in a brine solution. I opened the package when I bought it and have kept it refrigerated since, using the ...
2
votes
1answer
621 views
Mold from cheese on sausage, is it safe to eat?
I stored some sausage together with some blue cheese. There's mold (I assume from the cheese) on the sausage casing. It starts to look like salami (except with less mold). Is it still safe to eat?
...
2
votes
1answer
295 views
If a cheese sold as pasta-cheese does not melt, is it “cheese”?
This might sound like a dumb question:
Back in the day I cooked some pasta for some friends and they bought this cheap grated cheese in the supermarket. I remember my shock because the cheese did not ...
1
vote
1answer
240 views
Whey from yogurt to curdle milk
I know that adding acid to milk being cooked, will yield curdles that one can strain and store as cheese.
Is it possible to use the whey from my homemade yogurt (now greek-style yogurt), but instead ...
2
votes
1answer
109 views
Method for caramelizing Goat Cheese Balls without Breading?
I was recently at a restaurant where I was served fried balls of goat cheese. They were white, oily, very slightly browned, and appeared to be without any breading. The outside of the balls were sweet....
5
votes
3answers
251 views
Can't Get That Grilled Cheese Done Right
I've been trying to make grilled cheese on the grill for a while now. While at first this sounds funny, but I believe that it is 100% possible to do. I just have no idea even how to approach this meal....
1
vote
1answer
373 views
Salinity of brine for feta storage
The feta package I bought does not have enough liquid to cover the cheese once opened. I would like make a brine to cover the block of cheese. How saline does the brine have to be to store feta? How ...
3
votes
2answers
193 views
French soup cheese
Growing up, I got to visit France quite a bit. One thing I remember eating quite a lot was fish soup (or soupe de poisson), and it was customary to add a grated cheese to it which would melt partially,...
-1
votes
1answer
89 views
Can I make cheese from old homemade yogurt?
I made homemade yogurt 3-4 weeks ago that still looks and smells good.
Can I reheat homemade yogurt to make cheese?
3
votes
4answers
6k views
Alternative to swiss cheese
I am planning a fondue party. I personally despise swiss cheese. I am defining swiss cheese here as any cheese that has that similar flavor, like swiss, ementhalar, jarlsberg etc. as they all have ...
1
vote
0answers
198 views
How much of powdered rennet should I use when making mozzarella out of 2 liters of unpasteurized milk?
I bought a bottle of powdered rennet as shown in the image but without a manual on how to use.
https://m.imgur.com/a/flFKwKp
I am learning how to make cheese, and I have a local store who sell ...
1
vote
1answer
79 views
How can I figure out fat content in quark cheese?
The store next to my house offers a brand of solid quark.
It's really good and tasty, and it says on their website that it's made of whole milk and it's not being stirred during production, so that ...
2
votes
1answer
476 views
Can I make a cheese sauce with edam cheese?
I love the taste if edam cheese and I want to know if I can make a sauce with it? Like the sauce with the roux+milk+cheddar can I replace cheddar with edam?
0
votes
3answers
1k views
How can I mellow the taste of this goat cheese
Two days ago, I bought a goat cheese. It looked white and rectangular, it didn't had a particular name, and because it was in plastic I couldn't smell it. I got home, opened it, and wrapped it in ...
