Questions tagged [cheese]
Questions about the identification, use, storage, and sometimes production of cheese.
465
questions
8
votes
3
answers
34k
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 ...
- 21
3
votes
1
answer
229
views
How can I make a roux-based cheese sauce ahead of time?
I have promised to prepare several dishes ahead of time for Thanksgiving this year and most of them are well-documented on how to prepare ahead of time: bread rolls, mashed potatoes, etc. However, one ...
- 29.7k
3
votes
1
answer
196
views
How can I find out how to make clothbound cheddar cheese?
I am interested in learning more about the processes of making clothbound cheddar cheese as it is done in Somerset, England.
In the United States I like the clothbound cheddar made by Jasper Hill ...
CommunityBot
- 1
12
votes
2
answers
11k
views
Can I eat cheese which has been "infected" with blue cheese mold?
Recently, I bought two pieces of cheese - St. Agur and Pyrenean cheese. They were cut from wheels, not pre-packaged. At home, I removed the foil and placed them in the same plastic container in the ...
- 253
25
votes
11
answers
283k
views
Why is my cheese sauce gritty?
Sometimes when making a very simple cheese sauce (butter, flour, milk, cheese [cheddar, usually]), the final sauce has a sort of gritty or slightly pebbly texture (rather than smooth) - it seems like ...
1
vote
3
answers
198
views
How does processed (American style) cheese alter a traditional cheese sauce made with a roux?
I am about to make a cheese sauce for a tuna pasta bake from the remnants of cheese in my refrigerator. Apart from the regular cheddar, I also have some processed (American style) cheese.
I have ...
- 26.9k
9
votes
7
answers
4k
views
Soft goat cheese as pizza topping without mess
I use soft unripened goat cheese as a pizza topping. I prefer it over crumbled goat cheese for these reasons:
Soft goat cheese browns easier, melts easier, and has stronger flavour/tang compared to ...
- 61.4k
8
votes
4
answers
19k
views
How do you clean cheesecloth?
Do you only rinse it with water and accept stains? Boil it? Soak it in bleach? Put it in the washing machine? Put it in the dishwasher? Are they disposable?
5
votes
2
answers
29k
views
Make a cheese sauce that doesn't go solid when cooled
The way I normally go about making a cheese sauce for something like macaroni cheese, I start with a roux, slowly add milk, heat to thicken then add the cheese. This works just fine and is great if ...
- 1
1
vote
1
answer
1k
views
Cheese Extract - How to Use it?
I've recently bought cheese extract (or essence - the seller didn't know the difference and the bottle says 'cheese flavour' and smells like a room full of cheddar).
I've never used it before but ...
- 1
3
votes
1
answer
122
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 ...
- 26.9k
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
90
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 ...
- 661
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 ...
- 21
3
votes
3
answers
881
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 ...
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 ...
- 136k
1
vote
1
answer
205
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 ...
9
votes
2
answers
12k
views
Are mascarpone and clotted cream the same thing?
When serving some mascarpone with French toast to my mother, she exclaimed: "Oh, this is the clotted cream I had when I was a little girl!"
Are mascarpone and clotted cream the same thing?
If not, ...
- 1
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 ...
- 3,204
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 ...
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 ...
- 31
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 ...
- 117
30
votes
13
answers
20k
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 ...
- 1
4
votes
5
answers
3k
views
issues with mexican restaurant-style white cheesedip
Recently I was trying to replicate the Mexican Restaurant-style white cheese dip that can be found in mexican restaurants around the south east United States. (Specifically I was thinking of the ...
1
vote
0
answers
307
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
3
votes
4
answers
7k
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 ...
3
votes
3
answers
19k
views
Why did this fondue become grainy and lumpy?
We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy. What went wrong?
Here's the recipe that we used:
1 clove garlic
3/4 ...
- 1
2
votes
2
answers
446
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 ...
- 5,381
2
votes
1
answer
135
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 ...
- 1,230
1
vote
1
answer
6k
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
4
votes
1
answer
192
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 ...
- 1,018
0
votes
0
answers
175
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
599
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 ...
- 5,381
2
votes
2
answers
549
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.
- 4,644
8
votes
2
answers
31k
views
Are the white crystals on my American Cheese safe to eat?
I have some American Cheese with fine white crystals on the outside of each slice. They have a gritty texture. Is this a sign that the cheese is spoiled, or just lactic acid salts like aged cheese ...
- 1
5
votes
5
answers
13k
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 ...
- 1
2
votes
1
answer
749
views
What is difference between Greek and Danish feta cheese?
I see both version and was wondering what the difference between the two is?
- 136k
7
votes
5
answers
9k
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 ...
- 15.8k
11
votes
3
answers
3k
views
Why are my cheese curds not well-knitted after pressing?
I've made several cheeses at home following a cheddar recipe. After I've aged the cheeses and cut them open, I'm usually finding that the cheese has a somewhat spongy, open texture with small visible ...
2
votes
0
answers
105
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
5
votes
2
answers
8k
views
Can I use a meat grinder to grate cheese?
I have a large block of cheddar cheese that I would like to use for burgers. But grating is such a pain. I do have a meat grinder. Can I use that for "grating" cheese? Has anybody done that before? ...
- 1
2
votes
2
answers
6k
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 ...
1
vote
1
answer
502
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 ...
- 671
9
votes
1
answer
6k
views
What happens when cheese is melted in a frying pan?
A guilty pleasure of mine is to put a small block of cheddar into a dry frying pan and cook it. The cheese melts and an oil comes out of the cheese. In this state, the oil drains off very easily and ...
3
votes
1
answer
725
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 ...
- 484
1
vote
2
answers
425
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 ...
- 9,047
1
vote
2
answers
1k
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 ...
- 61.4k
1
vote
1
answer
97
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.
- 136k
7
votes
3
answers
815
views
Cheese Cutting Tools
I have a large gouda cheese wheel that I need to cut first in half, then quarters etc. I have seen cheese wheels broken down using a scoring tool and what appears to be a handled wedge tool. That ...
- 136k
7
votes
7
answers
51k
views
Can crumbled feta cheese last almost a year?
This question talks about feta cheese in a brine or milk bath lasting up to three months. What about crumbled feta?
I was looking through the fridge, and found a 1/2 pound open container of crumbled ...
- 3,591