Questions about the identification, use, storage, and sometimes production of cheese.
1
vote
0answers
78 views
Substitutes for provolone and cacciacavallo cheese in the UK [duplicate]
What can I use as an alternative to provolone and cacciacavallo cheese in the UK? Both have been difficult for me to find here.
2
votes
4answers
174 views
Is there a way to treat any firm cheese so that it can be fried?
Something like halloumi can be fried directly, other firm cheeses melt before it's done. Can they be treated somehow so that they don't melt too soon?
0
votes
3answers
171 views
Is there a replacement for cheese on pizza?
How can I make pizza without cheese? Isn't cheese the most important thing on pizza? It allows pizza toppings to stay in place. I tried without cheese, and on bread, but the toppings did not stay in ...
0
votes
1answer
143 views
How can I maximize the cheese flavor in my pizza?
I am using the best cheese that I can buy, but my pizzas still don't have much of a cheese flavor. Is it something that I'm doing wrong, or has the cheese changed?
0
votes
5answers
197 views
Making pizza toppings stay intact without using cheese
I am going to be following this recipe to make my pizza dough
https://tasty.co/recipe/2-ingredient-dough-pizza
However, I have just realised we ran out of cheese. I have processed cheese slices but I ...
1
vote
0answers
38 views
Aging cheese contaminates levain
I took my levain from the fridge, fed it and put it in the counter, besides a cheese which is aging. The levain pot had no lid and the cheese has a cloth mesh over it. One day later the levain did not ...
0
votes
0answers
43 views
Adjusting the salt in homemade haloumi
I soak my haloumi in 1L whey, which contains 40g of salt. If I use more salt than that, I think the grilled haloumi is too salty for my tongue. But when I use it for BBQ (haloumi + smoked beef), I ...
4
votes
2answers
417 views
8
votes
2answers
220 views
What is the flavor quality that makes cheese “sharp”? Are there other seasonings or foods with this "sharp flavor?
I love the flavor of sharp cheese (especially cheddar) and was wondering what exactly it is that makes aged cheese taste sharper. I was also wondering if there are any ingredients that emulate this ...
1
vote
1answer
755 views
What is the difference between the dairy products quark and skyr?
What is the difference, if any, between the two dairy products quark (consumed in German-speaking countries) and skyr (traditional in Iceland)?
They are both similar to what the result would be if ...
0
votes
1answer
93 views
Do all cheeses change their taste during their shelf life, like Brie or Camembert?
Brie and Camembert go through 3 stages of ripening and changes in taste. Does it happen to blue, or any other type of cheese?
4
votes
1answer
430 views
Avoiding clumps in cacio e pepe?
I've been trying to make a very basic three-ingredient cacio e pepe over the last few days and have found it difficult to create a smooth, creamy sauce.
I'm using only two cups of microplane-grated ...
0
votes
1answer
163 views
Can ricotta be made with UHT milk? [duplicate]
I live in an area where ricotta cheese is non existent, and all the dairy products I have access to are high temp pasteurized. Will that work? Are there any herbs in ricotta? I'm trying to make my ...
1
vote
1answer
318 views
Packaged mozzarella wet
I bought some mozzarella sealed in plastic and noticed that there is a bit of liquid in the package with a few tiny bubbles. Is this normal? And safe to eat? It's not bulging at all. It has 48% ...
0
votes
1answer
338 views
I have a sealed pkg of gorgonzola cheesw dated March 2018. It is June. Does it go bad?
Gorgonzola dated March 2018 vacuumed packed and never opened. It is June and blue. Is it good?
3
votes
1answer
246 views
How to make a longer “Cheese Pull”?
Cheese pulls are trendy now a days. What are some ways to get a longer cheese pull and overall stretchy cheese?
Is there a particular type of cheese that is better than the rest?
Should I mix ...
2
votes
1answer
204 views
Excess oil / holes in cheese when baking pizza
I'm making a simple pizza using:
A regular water/flour/yeast dough wo/oil, raised, kneaded and flattened thin with a rolling pin
High quality minced meat (<5% fat), pre-fried in a pan without oil, ...
2
votes
1answer
34 views
Can I re-heat Ricottta that hasn't seperated into whey fully yet?
I am making Ricotta Cheese with Lemon Juice for my acid. I got it to 200 degrees then added my salt and acid. Perhaps i didnt add enough. I have 7 cups milk, 1 cup heavy creme, 3 tsp salt, 5tbsp lemon ...
7
votes
1answer
781 views
Please identify this nut covered cheese
During breakfast at my hotel in Germany, I saw this kind of cheese. Can anyone help to name it?
As I can remember, it tastes a bit sweet on the nuts.
3
votes
1answer
203 views
Why does string cheese taste different when pulled apart than when bitten?
I enjoy string cheese, and there's definite tactile enjoyment in pulling it apart into thin strands and then eating them. I've found, however, that the taste when I pull it apart is clearly different ...
0
votes
1answer
1k views
Blue Cheese has gone bad?
On the outside the white part of the cheese has got a bit yellow and the blue mold has turned green in a bit of places.
On the inside, some tiny bits have become greenish too and some slightly ...
0
votes
2answers
130 views
What happens to cheese below 0°C and above +8°C?
What happens to cheese if I transport it in cold temperature (below 0°C, up to -20°C) for 5-7 hours?
What if it's at +10°C for 5-7 hours?
Can it go bad? If it does, do cool bags solve the issue of ...
1
vote
1answer
89 views
How can I store Brie for a long period?
There's a semi-local creamery that makes the loveliest Brie I've ever had. It's priced quite reasonably but the shipping costs more than the cheese itself, so it's a little impractical. I bought three ...
3
votes
2answers
65 views
Farmer cheese turns out inconsistently
A couple of years ago I made farmer cheese from this recipe. It turned out great: creamy and delicious. Today I made the same recipe, and it turned out dry and crumbly instead. What would explain the ...
4
votes
2answers
303 views
How to remove moisture from cheese that is stored in a liquid?
Certain cheeses, such as halloumi and mozzarella, are often stored in sealed packages that are filled with liquid rather than air (I'm assuming to help to preserve it for longer).
However, this tends ...
2
votes
2answers
667 views
Vegan Alternative for Pecorino Romano in Pesto
Title says it all, I'm looking for vegan alternatives to pecorino romano for when I want to make pesto for vegan guests. Not striving for authenticity, and yes pesto is serviceable without the cheese, ...
0
votes
1answer
271 views
What happens to my cheese when I overcook it
So I wanted to melt some raclette cheese in the oven but was unfamiliar with the settings. So I believe I overcooked it and it turns into this crunchy crumbly dry mixture which is really hard to ...
0
votes
1answer
323 views
is cheese safe to eat when the refrigerator was 57 degrees [duplicate]
soft and hard cheeses were left overnight in the refrigerator with the door was a bit open and the temperature was at 57degrees in the morning . Is the cheese safe to eat?
0
votes
1answer
238 views
Why you can't reverse cheese curdling in fondue?
I was wondering why you can't "fix" or reverse a "curdled" cheese fondue sauce?
As some of you know - I am taking a scientific approach to cooking and am now fiddling with cheese fondue.
I got three ...
1
vote
3answers
71 views
What can I use to replace white cheese in a roasted red peppers pate?
So, there's something I usually prepare for myself. It's pretty straightforward (since I have 0 knowledge and skills in cooking). I add roasted red peppers (from a can), white cheese, onion, garlic &...
-3
votes
1answer
128 views
What cheese might compliment New England clam chowder? [closed]
I have recently become enamored of breadbowls. Not the San Francisco sourdough bowls that they serve on the Wharf; I like to make a basic French or pizza dough and form it over inverted bowls, cover ...
3
votes
1answer
75 views
Mexican cheeses on otherwise Italian pizza
Can one use any Mexican cheeses on an otherwise “Italian” pizza? I don’t know much about Mexican cheeses; which cheese or mix of cheeses would one use? Would a Mexican cheese change the flavor profile ...
0
votes
0answers
12 views
Freezing Cheese Sticks [duplicate]
If you buy on sale and freeze packages of mozzarella, Colby jack or cheddar individually wrapped cheese sticks how fast do you have to use the package of cheese sticks after it thaws in your ...
1
vote
2answers
114 views
Ingredient to counter ammonia aroma/taste
I am a fan of surface ripened cheeses, and in particular Wisconsin-made Limburger. My favorite way to eat it is right at the use-by date on the label. At that point, the surface smells heavily of ...
1
vote
1answer
122 views
Why is a Gruyère sweet when it contains 0 carbohydrates?
I have read on packaging that a Gruyère appears to be around 0 g, maybe 0.4 g carbohydrates per 100g. How come it tastes sweet?
4
votes
1answer
280 views
What is the place called where cheese is aged?
When cheddar cheese is made, it is kept on shelves in a climate controlled place and each wheel is turned over once per week. What is the place called where the cheese is kept during this aging ...
3
votes
2answers
188 views
How to make alfredo creamier longer?
I make a simple alfredo sauce that is absolutely delicious.
It´s as easy as melting butter in a pan (about 2 or 3 tablespoons), adding a glass of 18% cream, and then shredding parmesan into it.
The ...
0
votes
2answers
495 views
Vegan substitute for cheese [duplicate]
Though I read a lot about vegan substitute of cheese but I have not come across one that can be described as its perfect replacement especially in places where cheese is supposed to melt, like in ...
0
votes
0answers
955 views
Refrigerating no bake cheesecake for delivery?
Would it be okay to freeze no bake cheesecake overnight, and add the cheese toppings on the day of delivery? Should I refrigerate it first? How long can I put it out of the refrigerator/freezer?
11
votes
5answers
10k views
Cheese suggestions to replace melted Velveeta
I have been given the honors of making appetizers for the family Christmas dinner. One of the traditional recipe calls for melted Velveeta, to go over a cooked sausage "pate" on top of a small piece ...
3
votes
1answer
188 views
Why do some Parmigiano Reggiano contain bacterial cultures?
I was under the impression from what I have read/DOP specification that only rennet was to be used for Parmigiano Reggiano.
Milk coagulation, obtained exclusively by the use of calf rennet, takes ...
2
votes
1answer
123 views
Are British curd, Cottage Cheese, Indian Chena the same thing?
Are these the same thing ?
British Curd - https://en.wikipedia.org/wiki/Curd
Cottage Cheese - https://en.wikipedia.org/wiki/Cottage_cheese
Indian Chena - https://en.wikipedia.org/wiki/Chhena
1
vote
1answer
301 views
How to keep insides of calzone from being too runny
I have cooked calzones with differing results. Sometimes it comes out that the insides of the calzones are too runny, even after cooling.
Some things I have done to ensure a dry, solid center are:
...
7
votes
2answers
2k views
What is the difference between a brie and a brie de meaux?
Often in the supermarkets, you can find lot's of brie cheese, but also "brie de meaux". What is the difference between the two cheeses. Is it just a different level of protection or do the production ...
0
votes
2answers
119 views
How to bacon infuse solid cheese block for smoking?
I already cold smoke cheese. I'm looking to add bacon flavor to that cheese. Would soaking it in cooked bacon grease and cutting off the heavily saturated outer section work?
8
votes
2answers
619 views
Why is cheese wax red?
All the cheese wax I've seen on cheese is always red. Is there a specific reason as to why this is? Can the wax be some color other than red, like maybe magenta?
6
votes
1answer
236 views
Did I accidentally make cheese?
I was making a bran muffin recipe that called for 3/4 c buttermilk, which I didn't have. I took 3/4 c fat-free milk and added 2 tsp white vinegar and let it sit. I added 1 tsp vanilla.
Since I was ...
1
vote
4answers
5k views
How can I reduce the sodium/salt in Halloumi?
I bought some Halloumi cheese the other day, and noticed that its sodium content is a WHOOPING 1.3 grams per 100 grams! I'm really scared to serve this now. Surely your blood pressure would skyrocket ...
2
votes
2answers
4k views
Does cottage cheese melt like other cheeses?
I have a lot of cottage cheese, and was thinking of using some to make a cheese sauce (possibley mixed with a blend of shredded cheeses as well).
For some reason all the recipes I find for cottage ...
7
votes
5answers
570 views
What kind of cheese did I buy in Bulgaria…and how am I supposed to eat it?
Today I was doing some shopping at the Tsentralni Hali in Sofia and bought some cheese, cause it looked so damn gooood.
Well, it is good indeed...but it has the consistency of a brick and you don't ...
