Questions tagged [cheese]

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

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54 votes
8 answers
31k views

Is it safe to eat moldy cheese if you slice off the edges?

Whenever my cheese gets too old and has a bit of blue/white mold on the side, I'm not sure whether I should throw it completely out or not. Is it safe to eat if I cut off the edge? Should I cut a bit ...
mouche's user avatar
  • 948
6 votes
5 answers
71k views

Cheaper alternative to parmesan cheese?

The parmesan cheese in pasta recipe is quite expensive.....do we have cheaper alternative?? Are there are cheddar cheese which can replace parmesan cheese?
lamwaiman1988's user avatar
17 votes
4 answers
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?...
hobodave's user avatar
  • 38.4k
13 votes
7 answers
4k views

What vegan substitutes are available for cheese?

Suppose I want a cheesy-tasting sauce that is vegan. How could I obtain this flavor (or something close to it) without using any actual milk or cheese?
forefinger's user avatar
  • 1,171
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 ...
rumtscho's user avatar
  • 139k
12 votes
5 answers
11k views

Do specialty cheese-cutting tools have specific advantages over an ordinary knife?

I cut block cheese (mostly cheddar or muenster) into slices or cubes using an ordinary non-serrated stainless steel knife. I used to use a T-shaped slicer that had a wire and an adjustable roller (for ...
Boiling Water's user avatar
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?
Chloe's user avatar
  • 1,110
7 votes
8 answers
55k 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 ...
End Anti-Semitic Hate's user avatar
3 votes
4 answers
42k views

Are there substitutes for Parmesan without the aged cheese flavor?

I absolutely can't stand the flavor of parmesan cheese. Unfortunately, it is a very important ingredient in Italian cooking. What is a good substitute? It can't be anything that even resembles ...
Cynthia's user avatar
  • 49
1 vote
5 answers
156k 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?
user23938's user avatar
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 ...
Sebastian's user avatar
  • 439
20 votes
4 answers
23k 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?
SamAlterman's user avatar
18 votes
2 answers
11k views

What determines how well cheese melts

I have had my fair share of eating cheese and experimenting with them. Sometimes they come out heavenly while other times, it turn out to be a huge flop. Usually when it flops, it's because I am ...
Jay's user avatar
  • 8,863
15 votes
12 answers
155k views

Making (or substitute for) ricotta cheese?

Some of my favorite dishes call for ricotta cheese, be it anything from a lasagna to cannoli. Arguably, this is a very easy thing to find in the States (and presumably elsewhere), so I'd never thought ...
Lee's user avatar
  • 1,627
15 votes
4 answers
34k 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 ...
Rinzwind's user avatar
  • 2,670
11 votes
4 answers
1k views

Overwhelmed by cheese

I have been trying to improve my skills in the kitchen by watching some professional chefs on television, I have a serious problem though, many of the recipes they describe contain different kinds of ...
Simmerdown's user avatar
9 votes
4 answers
7k 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 ...
enderland's user avatar
  • 192
7 votes
3 answers
270k views

What is the best substitute for Provolone?

Having recently bought the Frankies Spuntino Cookbook I want to have a go at making braciola. The recipe calls for pork steaks to be stuffed with pecorino romano and provolone. However, in the UK ...
ElendilTheTall's user avatar
7 votes
3 answers
2k views

How should a washed rind cheese be stored in the refrigerator?

There's a dispute about whether to use plastic wrap, wax paper, aluminum foil, zip-loc bags and so on. Also, I've heard that its a good idea to take the cheese out and let it breath from time to time....
Neal's user avatar
  • 73
6 votes
2 answers
6k views

Quickest, and safest way, to bring milk to boil

So I made homemade cottage cheese yesterday that had me cook the milk until it was just about to boil. I had it on the stove for at least half an hour because I didn't want it to start boiling the one ...
Kyra's user avatar
  • 4,606
5 votes
1 answer
71k 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?
Niklas's user avatar
  • 313
5 votes
3 answers
7k views

Can you make cheese curds with pasteurized milk?

I have this recipe for cheese curds that I want to try: http://www.ehow.com/how_5106352_make-cheese-curds-poutine.html, but it specifically calls for raw milk which is near to impossible to get here. ...
dewdle's user avatar
  • 333
4 votes
3 answers
4k views

Off taste from refrigerating cheese?

Every time we get a extra large block of cheese, by the time we get to the end of the brick, what's left gets an off taste, from being in the refrigerator so long after opening the package. The price ...
Jessica Brown's user avatar
1 vote
1 answer
3k views

Substitutes for cheese due to allergy.

I have an allergy to the histamines in various aged cheeses such as parmesan, romano, blue cheeses, etc. Many recipes call for parmesan for saltiness and flavor. What possible substitutes are there ...
user20555's user avatar
30 votes
16 answers
76k 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 ...
neuviemeporte's user avatar
28 votes
9 answers
8k views

Parmesan rind: should I use it, or trash it?

I grate my own Parmesan cheese (and others). When I get down to the rind, I usually throw it out. Is there a use for it?
apaderno's user avatar
  • 7,062
25 votes
6 answers
19k views

What's this "pucker" style hole on my cheese grater for?

Ok, this picture has two sort of weird looking holes, but the one I'm asking about is on the left side of the picture - the metal sort-of puckers up, like it's been punched through from the back side. ...
TJ Ellis's user avatar
  • 2,992
25 votes
11 answers
285k 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 ...
SarahVV's user avatar
  • 1,215
24 votes
7 answers
595k views

What is a substitute for mascarpone cheese?

I've found mascarpone cheese can be pricey. What would be a good (in taste and price) substitute?
JustRightMenus's user avatar
21 votes
5 answers
10k views

Why is cheese never used in Americanized Chinese food?

While working weekends in an Americanized Chinese food restaurant I realized while many ingredients are used, no dishes contain cheese. This seems to be the case for every chinese dish I have ever ...
John's user avatar
  • 531
15 votes
9 answers
36k views

Why does cheese sometimes slide off my pizza and how can I prevent it?

I eat pizza constantly and have noticed that one of the most annoying pizza properties is cheese sliding. You take a bite and all the cheese is dragged off and often swings down and burns your chin ...
zeel's user avatar
  • 253
15 votes
7 answers
256k views

What kind of cheese does Pizza Hut or Domino's use?

I have been experimenting with Pizza and cakes. I can easily purchase mozzarella in India and have been using it for pizza, but it doesn't come close to the cheese Pizza Hut or Domino's use. Do they ...
Kumar's user avatar
  • 786
14 votes
4 answers
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 ...
Recep's user avatar
  • 1,453
12 votes
3 answers
2k views

Liquid made with cream and penicillium roqueforti?

In a comment on this answer, Wayfaring Stranger mentions something I'd never heard of before: Incubating a walnut size chunk of blue with some cream for a couple days creates a lovely tasty thick ...
Cascabel's user avatar
  • 58.2k
10 votes
4 answers
5k views

Vegan alternative to Mozzarella

I'm familiar with many fine vegan cheeses, ranging from cream-cheese to Camambert. Undoubtedly much progress has been made in this area in recent years. The one (important) cheese I have yet to find a ...
PorMeleg's user avatar
  • 181
10 votes
12 answers
238k views

What can I use as a replacement for ricotta or cottage cheese in a lasagna?

I really cannot take the texture of ricotta or cottage cheese in food, to the point where I will gag when it is in my mouth. However, most of the recipes I have seen for lasagna involve using one or ...
user avatar
10 votes
3 answers
6k views

Why are cheese curds squeaky?

What causes the squeakiness, and why does it disappear so quickly? Why does microwaving bring back a bit of squeak?
Cascabel's user avatar
  • 58.2k
10 votes
4 answers
3k views

Can you freeze cheese and still keep the flavor when you defrost it?

I was thinking in particular about Brie because of its soft texture...
AttilaNYC's user avatar
  • 7,546
9 votes
1 answer
8k views

How do you tell if a cheese rind is edible?

When I buy a cheese from a type I don't know, I usually discard the rind, just because I'm not sure it is edible. Is there a way to tell if it is edible, other than researching the cheese type?
rumtscho's user avatar
  • 139k
9 votes
1 answer
1k views

What does the rind say about a cheese?

There is a lot of variation in the rind of cheese, I dare say perhaps even more than in the cheeses themselves. Does the colour, texture, hardness etc. reveal anything about how the cheese was made, ...
Mien's user avatar
  • 13.3k
8 votes
2 answers
5k views

Do I need special gloves for mozzarella stretching?

I'd like to pick up some gloves for stretching mozzarella. I've seen gloves sold for just this on specialty sites like thebeveragepeople.com and thecheesemaker.com, but I can't tell if they're just a ...
user3341874's user avatar
8 votes
3 answers
35k 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 ...
Alex Reinking's user avatar
8 votes
7 answers
14k views

Cheesier Cheese Sauce?

I'm trying to make some nacho cheese sauce. As the recipe calls for milk, I think the overall cheese flavor is getting diluted. I'd like to make my cheese sauce taste really cheesy. I'm going to try ...
CookingNewbie's user avatar
8 votes
5 answers
10k views

How to make a Hungarian Túró Rudi at home?

I want to make some Túró Rudi for a Hungarian friend. Túró Rudi is a chocolate sweet available to buy in Hungary, and vast numbers are sold every year. http://en.wikipedia.org/wiki/T%C3%BAr%C3%...
Ollie C's user avatar
  • 239
7 votes
4 answers
25k 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 ...
Robert Greiner's user avatar
7 votes
2 answers
910 views

Why does my omelet with Velveeta froth up in the microwave?

I like to make a quick cheese omelet in the microwave, in a bowl (no pans to clean up). I had the technique working well, but one day switched from shredded cheese to some Velveeta. The amount of ...
kajaco's user avatar
  • 644
7 votes
6 answers
117k views

Subsitutions for Monterey Jack cheese in the UK

At one point in the US I had some Monterey Jack cheese which was tangy and yummy and delicious. Here in the UK they also sell cheese labelled "Monterey Jack" but it is bland and tasteless and horrid....
Vicky's user avatar
  • 3,462
7 votes
3 answers
49k 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 ...
Sobachatina's user avatar
  • 47.6k
6 votes
2 answers
765 views

40lb.round of opened grana padano cheese

I bought a 80lb. round of Grano Padano cheese and had it opened horizontally to use 1/2 of it for wedding. We "chunked" out a good portion of the center so the guests could nibble on it while tasting ...
Shellycooks's user avatar
6 votes
2 answers
2k views

Failing to make mozzarella

So i've taken it on me to make fresh mozzarella. I've read up on the task in some articles and with multiple recipes but for some reason I never succeed. The seperated curds always stay little crumbs ...
tomvo's user avatar
  • 231