Questions tagged [cheese]

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

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2
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2answers
418 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. ...
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3answers
156 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 ...
2
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1answer
97 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 ...
2
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2answers
206 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 ...
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0answers
115 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.
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2answers
159 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-...
5
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2answers
205 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 ...
5
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1answer
185 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" ...
4
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1answer
155 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 ...
2
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2answers
169 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'...
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2answers
104 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 ...
4
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1answer
102 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?
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1answer
105 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 ...
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2answers
179 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 ...
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2answers
100 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 ...
22
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4answers
8k 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 ...
1
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1answer
161 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 ...
2
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1answer
760 views

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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2answers
136 views

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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0answers
29 views

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 ...
2
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2answers
176 views

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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2answers
1k views

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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2answers
1k views

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 ...
8
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1answer
369 views

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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2answers
303 views

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 ...
3
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1answer
551 views

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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1answer
187 views

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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1answer
98 views

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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1answer
614 views

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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1answer
142 views

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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1answer
151 views

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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1answer
98 views

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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1answer
277 views

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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1answer
48 views

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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2answers
230 views

Is it possible to make “finely ground corn flour”?

https://www.splendidtable.org/recipes/crunchy-cheese-puffs I'm a beginner DIY-er homecook who would like to make everything I eat without setting foot in a supermarket.
2
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1answer
188 views

Using cheese in noodle dishes

A while ago I went to a Korean restaurant and ordered a noodle dish without really looking at the menu (as I sometimes tend to do). I was surprised when I was served something that had cheese in it, ...
2
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1answer
132 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 ...
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2answers
142 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
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1answer
153 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
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2answers
432 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
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5answers
2k 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
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1answer
92 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
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1answer
765 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
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3answers
211 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?
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1answer
2k 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, ...
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2answers
205 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 ...
3
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2answers
608 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
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1answer
819 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
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1answer
920 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
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1answer
332 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 ...

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