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Questions tagged [cheese]

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

3
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2answers
157 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
64 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
190 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
27 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
66 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
112 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
126 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
52 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
119 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
312 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
99 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
117 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
71 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
91 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
112 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
117 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
249 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
882 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
164 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
307 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
47 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
3k views

Can you use mascarpone in place of ricotta?

Can you substitute mascarpone for ricotta cheese?
8
votes
2answers
288 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
2k 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
108 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
2k 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
305 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
1k 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
655 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
408 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
214 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
38 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
807 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
265 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
2k 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
267 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
130 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
68 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 ...
5
votes
2answers
676 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
1k 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
564 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
942 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
865 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
79 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
393 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
85 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 ...
1
vote
2answers
165 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
136 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
305 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
397 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 ...