Questions tagged [cheese]

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

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1answer
186 views

Why is my package of cheese blown up like a balloon

This is a package of balderson old cheese,the package has ballooned up. Is it safe to eat? The expiry date is Nov.2021
1
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1answer
49 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.
7
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3answers
734 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 ...
7
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7answers
44k 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 ...
2
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2answers
433 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
159 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
98 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 ...
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2answers
181 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 ...
0
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0answers
120 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
217 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 ...
4
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2answers
211 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-...
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2answers
219 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 ...
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5answers
57k views

Cheese suggestions to replace melted Velveeta

I have been given the honors of making appetizers for the family Christmas dinner. One of the traditional recipe calls for melted Velveeta, to go over a cooked sausage "pate" on top of a small piece ...
12
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2answers
3k 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 ...
5
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1answer
207 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" ...
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3answers
17k 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?
2
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2answers
198 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'...
4
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1answer
157 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 ...
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2answers
105 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 ...
3
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1answer
568 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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5answers
128k views

Brie Cheese and expiration date

I have a Brie Cheese that has not been opened. It shows an expiration date that is 6 weeks ago. Is it still safe to eat?
7
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3answers
48k views

When can I not substitute Romano for Parmesan?

I noticed that good Romano costs 1/3 as much as good Parmesan. I know that Romano is aged much less than Parmesan is and that accounts for the difference in cost. However, the flavors of the two are ...
7
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4answers
23k views

Why does my Velveeta queso dip get clumpier the longer it stays in the microwave?

I had a bizarre experience with Velveeta this past weekend and was hoping you all could help me out. I bought a block of Velveeta and some Rotel canned tomatoes to make a queso dip. I microwaved the ...
4
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1answer
106 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?
5
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3answers
14k views

What can be done with Norwegian brown cheese Brunost other than a sandwich?

Some years ago I tried Norwegian brown cheese Brunost. I am aware that technically it is not cheese and it is brown and very sweet due to caramelized milk sugar. I was wondering - is there any other ...
6
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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
5k views

How best to store cheese long term?

I like cheese. It's delicious. Sometimes it goes on a huge sale and it's a lot cheaper than normal. I want to be able to stock up in these times. I am wondering what the best way to store cheese is ...
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1answer
112 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 ...
0
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2answers
105 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 ...
30
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13answers
19k 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
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
164 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
764 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
140 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. ...
15
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4answers
33k 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 ...
1
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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
10k 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
235 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.
3
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1answer
793 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 ...
0
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5answers
18k 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
856 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
192 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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4answers
20k 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 ...
8
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1answer
387 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
327 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 ...
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1answer
197 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
99 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
161 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 ...
1
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1answer
844 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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