Questions tagged [cheese]
Questions about the identification, use, storage, and sometimes production of cheese.
462
questions
3
votes
1
answer
100
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 ...
- 587
0
votes
0
answers
43
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 ...
- 1
2
votes
0
answers
81
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 ...
- 587
6
votes
2
answers
3k
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 ...
- 213
8
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 ...
14
votes
3
answers
5k
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 ...
- 141
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 ...
- 231
5
votes
2
answers
1k
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 ...
- 51
1
vote
0
answers
195
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 ...
- 41
1
vote
4
answers
1k
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 ...
- 205
2
votes
2
answers
342
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 ...
- 1,612
2
votes
1
answer
123
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 ...
- 58.9k
4
votes
1
answer
183
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 ...
- 143
0
votes
0
answers
157
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 ...
6
votes
1
answer
514
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 ...
- 326
2
votes
2
answers
452
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.
- 21
2
votes
1
answer
581
views
What is difference between Greek and Danish feta cheese?
I see both version and was wondering what the difference between the two is?
- 4,628
2
votes
0
answers
103
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 ...
- 121
7
votes
5
answers
8k
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 ...
1
vote
1
answer
433
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 ...
- 113
3
votes
1
answer
702
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 ...
- 178
1
vote
2
answers
350
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 ...
- 171
1
vote
2
answers
953
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 ...
- 11
1
vote
1
answer
5k
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
- 21
1
vote
1
answer
92
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.
- 11
2
votes
2
answers
519
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. ...
- 693
1
vote
3
answers
199
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
votes
1
answer
133
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 ...
- 5,414
3
votes
3
answers
814
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 ...
0
votes
0
answers
196
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.
- 1
4
votes
2
answers
991
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-...
- 5,414
5
votes
2
answers
310
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
votes
1
answer
795
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" ...
- 53
4
votes
1
answer
212
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 ...
- 143
2
votes
2
answers
915
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'...
- 21
1
vote
2
answers
143
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 ...
- 1,431
4
votes
1
answer
200
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?
- 41
1
vote
1
answer
194
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 ...
- 191
1
vote
2
answers
248
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 ...
- 11
0
votes
2
answers
185
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 ...
- 1,103
22
votes
4
answers
13k
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 ...
user89749
1
vote
1
answer
232
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 ...
- 5,414
3
votes
1
answer
891
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 ...
- 181
1
vote
2
answers
204
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.
...
- 111
1
vote
0
answers
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 ...
- 121
2
votes
2
answers
373
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 ...
- 141
6
votes
2
answers
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.
- 496
10
votes
2
answers
2k
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 ...
- 572
8
votes
1
answer
708
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. ...
- 181
1
vote
2
answers
730
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 ...
- 67