Questions tagged [cheese]
Questions about the identification, use, storage, and sometimes production of cheese.
392
questions
2
votes
1answer
153 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
148 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
46 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
97 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
241 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
70 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
181 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
75 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
267 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
34 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
67 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
137 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
131 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
150 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
567 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
117 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
118 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
98 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
114 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
142 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
260 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
1k 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
172 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
361 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
49 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
8
votes
2answers
339 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
111 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
3k 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
344 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
739 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
453 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
225 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
815 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
273 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
294 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
144 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
775 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
638 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
1k 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
924 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 ...
