Questions tagged [cheese]

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

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2answers
57 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 ...
29
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13answers
18k views

Fish and cheese: An unbreakable rule?

I always wondered about this seemingly static rule: Never add cheese (especially, but not limited to parmigiano reggiano) to a dish with fish. Italians would never, ever add parmigiano reggiano ...
22
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4answers
7k 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 ...
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0answers
131 views

Why does raw milk smell different when heated?

I have been trying to make cheese from raw milk, but most of the time when I heat the milk to add the citric acid, the milk starts smelling different in an unpleasant way and then when the acid is ...
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1answer
131 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 ...
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1answer
732 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
109 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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4answers
31k views

Can you really keep feta for 3 months in a milk bath?

I just came across some instructions on how to store feta cheese, mentioning you can keep it for about 3 months in the fridge in a brine or milk bath: Store the cheese in a brine or milk bath if you ...
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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 ...
5
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5answers
9k views

What is the type of cheese in “chips and cheese” UK fast-food? (with photos)

I went to England a few years ago for a couple months. I took pictures of a fast-food dish, "chips and cheese" that is uncommon where I live. More than that, the taste of the cheese intrigued me. The ...
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2answers
191 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.
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1answer
744 views

Canning cheese spreads?

I've been doing some research on canning cheese in half pint jars. A few videos I watched showed some good success with cream cheese but cheddar's seem to change a bit in texture and become a bit ...
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5answers
14k views

How can I reduce the sodium/salt in Halloumi?

I bought some Halloumi cheese the other day, and noticed that its sodium content is a whopping 1.3 grams per 100 grams! I'm really scared to serve this now. Surely your blood pressure would skyrocket ...
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2answers
605 views

(How) can I keep cheddar in a car in summer for 2 weeks

Is there a way I could prepare and store some cheddar cheese such that it would stay edible while being stored in a car in summer for about 12 days. I am going on a road trip, and I am trying to ...
2
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2answers
145 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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4answers
18k views

Are you supposed to eat the rind of Brie cheese?

I've heard that it's OK to eat this, but I think it tastes gross. Are you really supposed to?
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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 ...
7
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1answer
233 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
214 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
248 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
140 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
86 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
88 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
259 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
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
102 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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3answers
5k views

Vacuum-packed cheese question (botulism)

Vacuum-packed cheese, stored in refrigerator for awhile (2-3 weeks), then placed in freezer. Cheddar and Provolone. Any risks, especially in regards to botulism...opinions sought. Never heard about ...
25
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16answers
61k views

How do I make paneer firm and chewy like in the restaurant?

Recently I've taken a liking to Indian cuisine and am trying to replicate the curry experience at home. The biggest problem I'm having is with the paneer cheese, which is used in curries I like the ...
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0answers
28 views

Non-homogenised milk didn't curdle

In the past I've used regular homogenised whole milk from the supermarket + some lemon juice to make a quick ricotta. I read non-homogenised milk helps produce a bigger curd, which I want in order to ...
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1answer
136 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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7answers
16k views

Is it possible to get vegetarian grana padano cheese?

My wife is vegetarian and, since meeting her, I've come to realise that all Grana Padano seems to be non-vegetarian. Is this really the case, or are my local supermarkets just not stocking the veggie ...
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1answer
47 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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1answer
181 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, ...
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6answers
33k views

Is it possible to make yogurt and cheese from spoiled milk?

I get raw milk and to somehow pasteurize it, I boil it. The milk strongly curdled showing that it is spoiled and rotten (definitely, not suitable for drinking). Is it totally bad milk and I should ...
8
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5answers
32k views

How can I make my cheese sauce creamier?

I made my cheese sauce with pre-shredded cheese (first problem I know), milk and butter. I tried to make a roux but without the flour I think I made it fail. To make the cheese sauce, I put milk and ...
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1answer
3k 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 ...
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3answers
71k views

Can I freeze Parmesan?

I am thinking about buying a larger amount of Parmesan and freeze it for later use. Is this possible? How long can I keep it for? How is the taste/texture affected?
17
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4answers
10k views

How do you make paneer?

I've seen the ingredient list of a brand of paneer with an ingredient list of: Milk, Citric Acid. Ok, so what is the process from there? I have a few specific questions: What kind of milk do you need?...
2
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1answer
126 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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0answers
66 views

White Stilton cheese wet and soggy

I bought white Stilton cheese with mango and ginger and the package looks fine but the cheese is wet and soggy. Is it still safe to eat soggy cheese, especially since it has dried fruit in it? I read ...
5
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1answer
145 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 ...
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2answers
133 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 ...
14
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4answers
6k views

What is the effect of using pasteurized milk in cheese making?

I am new to cheese making and I do not want to use raw milk to make cheese for health reasons. So, my next option is to use pasteurized milk. However, since pasteurization destroys some of the ...
2
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3answers
4k 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, ...
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3answers
1k views

How much does potato starch affect a cheese sauce recipe?

I'm following this recipe for making cheese sauce: (text) https://www.allrecipes.com/recipe/229731/homemade-nacho-cheese-sauce/ (video) https://www.youtube.com/watch?v=JMw4Q1RMD6I While purchasing ...
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2answers
349 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
54k views

What is the sign of mozzarella being old?

Short of looking at the "best before" date on the package - how can I tell if my mozzarella is ok to eat? Would it smell bad, or can it be "dangerous" anyway?
20
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8answers
32k views

Why did my mozzarella turn out like ricotta?

I bought my wife a mozzerella kit for christmas, and we tried to make it last night. We followed the directions pretty closely. I supposed we could have removed a bit more whey at some early steps. It ...

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