Questions tagged [cheese]

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

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3 votes
3 answers
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Nigari coagulant for non-cultured dairy cheese?

I have used Nigari to make tofu and it works great. Can it be used to make non-cultured dairy cheese as well (mozzarella, feta, paneer, etc.)? I looked online and didn't find examples.
Victor Feagins's user avatar
0 votes
2 answers
112 views

Aligot's texture is off - too solid, not runny/liquid enough

I made some aligot, which is, kinda, sorta, like a mashed potatoes fondue, minus the wine and plus... a lot of heavy cream. boil 1.5# potatoes, rice them, add 1 cup heavy cream, work it in, lot, then ...
Italian Philosophers 4 Monica's user avatar
11 votes
3 answers
3k views

Using Parmesan rind in tomato sauce: how to remove it all before serving?

I use Parmesan rind in my sauces and soups – it adds a wonderful depth. My problem, particularly with the chunky tomato sauce I like to make, is removing the rind before serving. The rind doesn't ...
spring's user avatar
  • 550
0 votes
1 answer
166 views

What does egg do for baked grated cheese?

Here's a recipe for baked cheese bites. Is that what would call those? It mixes 200g grated cheese, 2 eggs, 2 tsp baking powder. I note that the surface has some smooth blisters in among the grate ...
ariola's user avatar
  • 739
0 votes
0 answers
44 views

Cheese cookie doughs and proportions

Cheese cookie recipes I looked at use varying ingredients and ratios. Having never baked before, I'd like to know what those do to the result and what the gamut of workable variation in proportions is....
ariola's user avatar
  • 739
3 votes
1 answer
834 views

How can I make a roux-based cheese sauce ahead of time?

I have promised to prepare several dishes ahead of time for Thanksgiving this year and most of them are well-documented on how to prepare ahead of time: bread rolls, mashed potatoes, etc. However, one ...
dylanweber's user avatar
1 vote
3 answers
237 views

How does processed (American style) cheese alter a traditional cheese sauce made with a roux?

I am about to make a cheese sauce for a tuna pasta bake from the remnants of cheese in my refrigerator. Apart from the regular cheddar, I also have some processed (American style) cheese. I have ...
Greybeard's user avatar
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9 votes
7 answers
4k views

Soft goat cheese as pizza topping without mess

I use soft unripened goat cheese as a pizza topping. I prefer it over crumbled goat cheese for these reasons: Soft goat cheese browns easier, melts easier, and has stronger flavour/tang compared to ...
User1974's user avatar
  • 201
3 votes
1 answer
213 views

Understanding cold-blended cheese dip being runny but setting overnight

I made a cheese dip by blending sour cream with soft goat cheese and some flavorings. The sour cream was mildly firm; blending did not warm up the mixture. It came out as a liquid. I set it up to ...
ariola's user avatar
  • 739
0 votes
0 answers
44 views

Shredded cheese goes bad left out when...? [duplicate]

I had just bought three, 2 lb shredded bags of cheese. Power outage while we were gone for 3 days. Weather in area was very warm. Frig was never opened until our return, however it was not cold in ...
Robyn's user avatar
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2 votes
0 answers
112 views

Will lemon in a cheese dip work like melting salt?

I was looking at recipes for cheese dips and sauces. One of them mentioned that the specified lemon juice would make it 'markedly' more digestible. (The recipe is for Nacho dip (in German) and uses 1 ...
ariola's user avatar
  • 739
6 votes
2 answers
4k views

How to make Kraft Mac and Cheese Like Ihop

Ihop recently stopped serving their Kraft Mac and Cheese in my area. I have made Kraft Mac and Cheese myself from the box following the instructions, but it never takes as good as the mac and cheese ...
Andrew Murdza's user avatar
7 votes
3 answers
5k views

How to order cheeses by strength for a cheese tasting event?

I read on https://www.northlightfoods.com/blog/2015/12/15/host-your-own-cheese-tasting-party: Organize your cheese tasting order from mildest cheese to strongest cheese. That's a typical advice I ...
Franck Dernoncourt's user avatar
15 votes
3 answers
6k views

Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?

During my journeys of homemade pizza making I've come across the classic problem of it coming out as a wet mess, due to excess moisture of the toppings. A prime culprit of this was my use of ...
George Li's user avatar
  • 151
13 votes
1 answer
5k views

Why is the outside of grilled cheese buttered?

Most grilled cheese recipes call for the outward faces of bread to be buttered, while the inside faces have the cheese inserted. However, this tends to cause your hands to become very oily when eating ...
thesilican's user avatar
5 votes
2 answers
3k views

What is a good substitute for cheddar powder?

I’m making cheddar popcorn and most, if not all, call for cheddar powder that has to be ordered online. This is more of a project/curiosity, so I’d like to try with something I have on hand first. I ...
Michael N's user avatar
1 vote
0 answers
487 views

How much penne pasta for 10 trays (20x12)

I need to make 10 large party trays (20x12) of baked pasta with three kinds of cheese for 200 people. Please suggest the following: How many lbs of pasta I will need per tray? tips to make/boil such ...
Sam's user avatar
  • 41
1 vote
4 answers
2k views

Why won't my pizza cheese brown?

I'm trying to make pizza that's comparable to ones you get at restaurants. It's pretty good, but it's lacking those classic brown spots on the cheese. I'm using pre-shredded mozzarella cheese, so I ...
Some Guy's user avatar
  • 205
2 votes
2 answers
921 views

What's the optimal temperature to dry cheese using oven or dehydrator?

I want to make a dried cheese powder to use as seasoning and, if possible, extend shelf life and reduce weight. I don't have a freeze dryer so I'll need to use air for that. Problem with using ...
Mołot's user avatar
  • 1,612
2 votes
1 answer
142 views

Is there a known point of origin for Brined Cheeses?

Heavily brined cheeses, such as feta, akkawi, haloumi, and sirene are popular throughout the Eastern Mediterranean and the Middle East. It is difficult, however, to find good information on where the ...
FuzzyChef's user avatar
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4 votes
1 answer
207 views

How can I determine protein content of random cottage cheeses at home?

I'm currently in the Republic of Georgia, and locals sell farmer cottage cheeses at the markets. These cheeses are albumin-based "nadugi" and casein-based "hacho". No nutritional ...
budgiebeaks's user avatar
0 votes
0 answers
195 views

Can warm pecorino grow listeria?

So my mom ordered some pecorino Romano and it came wrapped in insulated bags, foil and ice packs that had melted. The cheese appeared wet inside the vacuum sealed bag Can pecorino grow listeria after ...
Wurld Peaz's user avatar
6 votes
1 answer
781 views

What's the science behind citrate's emulsifying power in cheese sauces?

Given citric and tartaric acid can help make a good fondue, how on earth does the non-acidic citrate work? What's the exact science behind sodium citrate? Do they all work by removing the effects of ...
Confused's user avatar
  • 341
2 votes
2 answers
709 views

What are the dark brown streaks on the surface of the cheese that suddenly appeared within one day?

The cheese was stored in the refrigerator. On the previous day none of the brown streaks were there and some cheese was cut off with a knife.
StAgur's user avatar
  • 21
2 votes
1 answer
1k views

What is difference between Greek and Danish feta cheese?

I see both version and was wondering what the difference between the two is?
Neil Meyer's user avatar
  • 4,888
2 votes
0 answers
112 views

How is Paneer Melting in Cheena Poda dessert?

In this (16:09) Video the Master Chef Chintan Pandya has made a delicious dessert "Cheena Poda" in which the cheena (Paneer) seems to melt. Which is not possible because while making paneer ...
Anand Kadhi's user avatar
7 votes
5 answers
11k views

How can I melt mozzarella balls?

Basically, I am trying to melt mozzarella on top of bread. I've tried both pan and microwave, but it doesn't seem to work out. I also tried to heat the balls separately in a microwave, but even that ...
tryst with freedom's user avatar
1 vote
1 answer
585 views

What is the difference between fondue and cheese sauce? And do both need to be kept warm to be remain melted?

I like KFC style cheese sauce that is (optionally) served with breaded chicken. And now, at Christmas, I found that a kitchen appliance labeled "raclette and fondue" is at discount. But I ...
Ziad El Hachem's user avatar
3 votes
1 answer
795 views

Freezing blue cheese

I've been told you can freeze blue cheese. I would like to freeze some for Christmas Day, in one month's time. What would be the best way to prepare/wrap it and then thaw it to best preserve its ...
PotatoCrisp's user avatar
1 vote
2 answers
484 views

Why does my cheese flavouring have a sweetish smell/flavour?

I recently purchased a bottle of Cheddar Cheese flavouring (product link here) hoping to use it in pasta. The product description says it is apt for pasta. However, it has a strong sweetish smell ...
Wodin Tiw's user avatar
  • 171
1 vote
2 answers
1k views

Can I leave cut (but airtight wrapped) aged pecorino at room temperature for a couple of hours?

I bought it for a friend and want to give it to them but I will have to travel with the aged pecorino cheese for a couple of hours at room temperature before giving it to him. Is it safe to do so? It ...
John Hancock's user avatar
1 vote
1 answer
7k views

Why is my package of cheese blown up like a balloon [closed]

This is a package of balderson old cheese,the package has ballooned up. Is it safe to eat? The expiry date is Nov.2021
Sheila Kirk's user avatar
1 vote
1 answer
115 views

Is sweet whey better than acidic whey for Brunost cheese?

I have some left over whey. I want to convert it to Brunost cheese? Is sweet whey better than acidic whey for this purpose? Any ideas on the quantities I can extract.
Amit Agarwal's user avatar
2 votes
2 answers
578 views

How to season home-made cheese?

I have made my first ever cheese (a very basic recipe: heat the milk to 95C, add citric acid, drain the whey, press together - see below), now I need to season it. I definitely need to add some salt. ...
Yulia V's user avatar
  • 693
1 vote
3 answers
209 views

How do you cook a hard cheese to dry it out without melting it in a home kitchen? Which cheese is suited to this purpose?

How do you cook a hard cheese to dry it out without melting it in a home kitchen? Which cheese is suited to this purpose? Is there a way to achieve a crunchy texture with a cheese by cooking it, or a ...
Need Inspiration's user avatar
2 votes
1 answer
135 views

Sharpen a blue cheese dressing?

My penecillium rocqueforti ripened blue nutcheese still hasn't sharpened in flavor ie ketone development which takes 6mo or more. Otherwise flavor and aroma fine at this point. Would like to use in ...
Pat Sommer's user avatar
  • 5,442
3 votes
3 answers
969 views

How does kraft mac and cheese or velveeta get that tangy flavor?

I'm on a mission to recreate boxed mac and cheese or velveeta shells and cheese. I've used sodium citrate to make a creamy cheese emulsion from normal cheese. However, I feel that my sauce still lacks ...
Hurricane Hamilton's user avatar
0 votes
0 answers
217 views

What is the benefit of adding vegetable oil to cheese cake dough?

I recently baked a cheese cake and decided to leave out the oil in the recipe. I expected it to be drier than the one with oil added to the dough but found that this seems not to be the case.
Felix's user avatar
  • 1
4 votes
2 answers
1k views

Can agar be melted in oil?

This recipe for vegan parmesan apparently has no added liquid apart from melted coconut oil. Does the agar actually melt and bind in this case? From https://greenevi.com/vegan-parmesan-sliceable-...
Pat Sommer's user avatar
  • 5,442
5 votes
2 answers
350 views

How to get vegan cheese to taste like cheese

I have yet to find a vegan cheese that tastes like cheese. It seems that all recipes use mainly nutritional yeast as flavoring and while it's delicious and has a cheesy flavor to it, it doesn't quite ...
Keana Delmotte's user avatar
5 votes
1 answer
1k views

Substitutes for beer... in beer cheese soup

Sounds odd I know, but some preservatives in beer can be an allergen... I found a beer cheese soup that I really really enjoyed. My question is, are there non-beer substitutes for "dark" ...
AHAH's user avatar
  • 53
4 votes
1 answer
254 views

What are the mechanics of raw milk and products made from it?

I'm stuck in a bit of a strange predicament... As many of you know, getting access to raw milk is a problem for many in the Western world, whereas information is abundant. Yet, here I finally am with ...
Ruslan's user avatar
  • 143
2 votes
2 answers
1k views

Can you add cheese to a veloute?

Nacho time! The urge to make nachos overtakes you, and you set to make them excellent. But alas, seems like you've forgotten to get milk! You can't create a proper Mornay (cheese) sauce, since you can'...
Gilgoldman's user avatar
1 vote
2 answers
161 views

Is there a way to make a generic cheese sauce?

Scenario: I have some nuggets, and thought it would be nice to dip them in some cheese sauce. I do not have that, but I thought I could make one with the ingredients I have. But I am not sure if there ...
M.K's user avatar
  • 1,421
4 votes
1 answer
236 views

What Cheese Culture is best to use in making Camembert cheese?

I'm planning to make camembert cheese but I'm confused on what cultures to add. Any tips?
rayewillow's user avatar
1 vote
1 answer
228 views

Why does mass-produced cheddar cheese vary from package to package?

My question is about commercially mass-produced cheddar cheese sold in vacuum-sealed plastic packaging. The particular variety is a medium-age marble. I find that sometimes, when a package is freshly ...
Anthony X's user avatar
  • 201
1 vote
2 answers
264 views

Cheese delayed in the mail

My nephew sent Truffle Gouda & Herve Mons Gabietou along with some Genoa Salami and bread via USPS overnight mail on Weds, 12/23. However, it did not arrive until today, 12/26. Would the cheese ...
Arvie's user avatar
  • 11
0 votes
2 answers
214 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 ...
thelawnet's user avatar
  • 1,103
21 votes
4 answers
15k 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 ...
user avatar
1 vote
1 answer
273 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 ...
Pat Sommer's user avatar
  • 5,442

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