Questions tagged [cheese]

Questions about the identification, use, storage, and sometimes production of cheese.

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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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. ...
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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 ...
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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 ...
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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.
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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 ...
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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. ...
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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 ...
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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 ...
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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?
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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 canapés: little cheese Parmentiers, asparagus rolled in thin brown bread and ...
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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, ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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.
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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, ...
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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 ...
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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 ...
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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
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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 doesn’t have the “bite” I like with feta. The company I ordered my original kit from is ...
8
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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 ...
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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
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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
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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 ...
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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?
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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, ...
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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 ...
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2answers
484 views

Making Cream cheese and Mascarpone cheese at home

I’ve been trying to make Mascarpone cheese and Cream cheese and I’ve tried various recipes but all have failed. I think the problem is with my starting ingredients. All my cream cheese/mascarpone ...
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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
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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
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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 ...
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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
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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....
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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....
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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 ...
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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,...
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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?
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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 ...
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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 ...
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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
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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?
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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 ...

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