Questions tagged [cheese]
Questions about the identification, use, storage, and sometimes production of cheese.
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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Making cheese from uht milk [duplicate]
Hi has anyone had success making brie or blue cheese from uht milk Ive read if you add calcium cloride to your rennet it creats better curds ...... any advice
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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.
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What is difference between Greek and Danish feta cheese?
I see both version and was wondering what the difference between the two is?
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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 ...
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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
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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.
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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. ...
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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 ...
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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 ...
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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 ...
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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.
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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-...
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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 ...
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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" ...
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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 ...
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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'...
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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 ...
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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?
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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 ...
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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 ...
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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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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