Hot answers tagged

63 votes
Accepted

Is there a reason to not grate cheese ahead of time?

You should only grate cheese as needed, particularly the cheeses you mention. When you grate cheese you create more surface area. That is more surface exposed to air and oxidation, which will ...
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62 votes
Accepted

I bought Mainland's vintage cheddar, it tastes... stale?

You have been lied to. I wouldn't call those things at the top of the page cheese, let alone cheddar. I'm not trying to be dismissive of your situation or culture, merely dismaying that British ...
  • 927
33 votes

Why is cheese never used in Americanized Chinese food?

It's simple; Americanized Chinese food rarely contains cheese because Chinese food rarely contains cheese. As many as 90% of Chinese people are, to some degree, lactose intolerant. Dairy is simply ...
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31 votes
Accepted

Is cheese seasoned by default?

There are dozens if not hundreds of kinds of cheese in the world. Several kinds of non-shelf-stable cheese do not contain any added salt, just the natural salt content of the milk. Quark is a ...
  • 128k
28 votes
Accepted

What's the point of "cheese alternative" that has dairy in it?

Lactose intolerance (which is different from a milk allergy, which is a smaller group) comes in varying degrees, so this may be useful for people who can have a bit of lactose (who can process casein ...
  • 1,937
28 votes

Why do you shred cheese before adding it to a sauce?

You're right that the smaller pieces of cheese will melt faster than a whole block when added to a sauce. The main advantage to shredding or grating cheese is that you create smaller pieces of ...
  • 8,312
27 votes

I bought Mainland's vintage cheddar, it tastes... stale?

If you bought a good cheddar, the white spots are most likely tyrosine crystals. They build up in the cheese during the aging process, and they are a very desirable feature which gives the cheese much ...
  • 128k
20 votes

Is there a reason to not grate cheese ahead of time?

While you don't want to grate the cheese and store it in the fridge, as moscafj's answer says, there is a way you can grate all the parmesan, store it, and use it as needed - just keep it in the ...
19 votes

How can I melt mozzarella balls?

Very simply, with heat from above. I cannot comment on the microwave, since I have almost never used one, but a pan is clearly the wrong tool for the job, since there you are heating the bread from ...
  • 128k
18 votes
Accepted

Processed cheese in pesto

Processed cheese isn't a good replacement for parmesan, it's generally too soft from added oils, and it doesn't have the right flavor. Instead, add more pine nuts, and salt to taste, leaving the ...
  • 68.8k
18 votes

Is there a reason to not grate cheese ahead of time?

Short answer: Grated cheese goes moldy quickly. Long answer: We regularly grate cheese and pack them in vacuum bags in larger quantities. They usually go moldy within a week or two, even in the fridge....
15 votes
Accepted

What is the optimal method for making box macaroni and cheese?

The 4th version you gave is optimal from a chemistry standpoint; the process of using heat to melt a soft fat and dissolve a powder into a liquid by stirring is going to be at it's most efficient when ...
  • 558
15 votes
Accepted

Melting yellow cheese for savory pancakes or crêpes

One simple option is to shred the cheese. The heat moves from the surface of the pancake into the cheese - so a thick slice has to melt all at once, and from the bottom up, and it may not melt in ...
  • 11.7k
15 votes

How can I minimize "stringing" of cheddar cheese

Use more mature cheese. Cheddar runs the gamut from very young, mild, melts like mozzarella in strings, right up to so mature it has salt crystals in it & is crunchy, which barely melts at all. ...
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12 votes
Accepted

Why is cheese wax red?

You haven't seen a lot of waxed cheese, or you've only seen a few specific ones. I can easily find (and have frequently eaten) green, black, and yellow ones, though the yellow in some cases is more of ...
  • 12.5k
11 votes
Accepted

How do I remove bloomy rind without wasting too much cheese?

When the cheese is very cold (even frozen), use a sharp knife and it will be easier to cut the rind off more precisely, to waste less cheese. (I assume you're aware that the rind is edible and indeed ...
  • 8,361
11 votes

How can I melt mozzarella balls?

Mozzarella balls, particuarly the almost "Fluorescent" white variety, contain a lot of water. To get them to melt successfully, you need to get that water out. What I do is slice the balls ...
  • 3,509
10 votes

Cheese Cutting Tools

Soft cheeses are best sliced using wire, which is easy to work with and avoids squishing the cheese. Hard cheeses, like Parmesan, are difficult to cut with a wire. These cheeses are often (as you say) ...
  • 337
10 votes
Accepted

Please identify this nut covered cheese

This is most likely the “Castello” rum-and-nut covered cream cheese ring by Arla. The shape, the chopped nuts and slight sweetness are pretty unique. Arla sells its products in supermarkets, but is ...
  • 55k
9 votes
Accepted

Cheesier Cheese Sauce?

The first way to boost the cheese flavor in any cheese sauce is by adding salt. In Mac + Cheese, authors Allison Arevalo and Erin Wade give the following tip: If you have added the proper amount ...
  • 6,978
9 votes
Accepted

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

The cheese you saw was, if it was real cheese at all, probably cheddar or just plain white cheese. Whatever they put on was not high-quality stuff - takeaways are not known for lavishing money on ...
  • 68.8k
9 votes

What kind of cheese did I buy in Bulgaria...and how am I supposed to eat it?

This is not a traditional Bulgarian product (*). It was created by one specific dairy company ("Jossy") and it is not even listed on their normal web page (http://www.josi.bg). There is one reference ...
  • 128k
9 votes
Accepted

Did I accidentally make cheese?

Yes, you did; although in a non-traditional manner :) You created an acid-set cheese. These are made by adding an acid (e.g., lemon juice or vinegar) after heating the milk (e.g., paneer) or by ...
  • 3,729
9 votes
Accepted

If a cheese sold as pasta-cheese does not melt, is it "cheese"?

That's a processed cheese product. It may be allowed to be called cheese in some places, but that's a matter of product labelling regulations where you happen to be. The melting is a different issue. ...
  • 39.1k
8 votes

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

I had this same problem when making my own pizzas, and it bugged me a lot. I work at papa john's and I was trying to figure out why my home pizzas had dry "hardened" melted cheese. It would all pull ...
8 votes
Accepted

How to tell if cheese is vegetarian?

Unfortunately, as you suggest, this is tricky. The short answer is: if it's labeled "vegetarian rennet," "vegetable rennet," or "microbial rennet," it is probably, but not necessarily, vegetarian. ...
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8 votes
Accepted

What are the four cheeses generally used in"four-cheese" pizzas?

They all seem to use different cheeses depending on the brand. The most consistent cheese is definitely mozzarella, which makes sense as it's the default cheese on most pizzas. Second to that is ...
  • 16.2k
8 votes

How best to store cheese long term?

Sealed hard cheeses will indeed keep forever at 15 Celsius and below, unsealed they can go mouldy or so dry you can't cut them. Soft cheeses can't be stored past their expiration date, they are a ...
  • 128k
8 votes

Melting yellow cheese for savory pancakes or crêpes

The method that you describe says you put all the cheese in a row, if you make that row thick it's going to have a hard time melting. Instead of a thick line spread the cheese out evenly across the ...
  • 68.8k

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