Questions tagged [cheese]
Questions about the identification, use, storage, and sometimes production of cheese.
404
questions
2
votes
1answer
115 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
44 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
122 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
136 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
votes
2answers
291 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
475 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
89 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
162 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
182 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
2answers
349 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
168 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
156 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 ...
3
votes
1answer
219 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
292 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
196 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
72 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
105 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....
0
votes
0answers
47 views
Soft cheese at 75 degrees [duplicate]
Recieved an overnight delivery of soft cheese. One cheese was not under the ice pack and is at 75 degrees, is it still good to eat?
5
votes
3answers
249 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
180 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
187 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
83 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
3k 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
74 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
74 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
329 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
418 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 ...
0
votes
0answers
54 views
How do I store 2 pounds of Grated Parmesan cheese [duplicate]
How do I store 2 pounds of grated Parmesan cheese? Last time I froze it and it turned to mush when I defrosted it. I also left in original package and it developed mold.
2
votes
1answer
548 views
Can I make Ricotta Impastata?
Trying to make homemade canollis. Have tried a half dozen different ways, with some success. I recently found an Italian eatery that sells canolli filling in their refrigerated section. This is the ...
1
vote
1answer
1k views
Non-melting processed cheese: what's it made of?
I got a Hickory Farms box over the holidays (as a gift), and it included a brick of "smoked cheddar/swiss", a processed cheese that was "naturally" smoked. Yesterday we decided to use it on baked ...
2
votes
1answer
126 views
How do you know moldy cheese is not spoiled?
This question made some people laugh, but I think it is a serious issue. There are types of cheese on which mold is cultivated, such as Rocfort cheese.
Unfortumately, some harmful mold may grow on ...
4
votes
1answer
132 views
How to make Brie En Croute less rich/cheesy?
I prepared Brie En Croute using 1/2 of a 16.9oz/480g round of Brie and a single layer of frozen puff pastry dough. I also added a few dollops of apricot preserves inside. When wrapped, the pastry ...
0
votes
1answer
76 views
What cheeses make for good gifts? [closed]
Someone I know really likes cheese, so in lieu of any other ideas, and because there is a local market having a cheese event in the near future, I'm considering getting him cheese as a gift.
The ...
1
vote
1answer
116 views
Can ricotta cheese be frozen? If yes then how long it keep in freezer?
Can ricotta cheese be frozen to store for a long time.If yes than how long we keep ricotta in freezer.
3
votes
2answers
132 views
Homemade cream cheese
I like to make no bake cheese cake when I checked few blogs and I got to know that cream cheese is important for this but I don't have cream cheese in the nearby shops. When I further started ...
1
vote
0answers
381 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
269 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
3k 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
185 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
612 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 ...
2
votes
0answers
55 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 ...
4
votes
2answers
6k views
8
votes
2answers
804 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
3k 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
122 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?
5
votes
2answers
5k 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
481 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
2k 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
1k 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
630 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 ...
