62 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 ...
moscafj's user avatar
  • 74.9k
46 votes

Why is the outside of grilled cheese buttered?

The part that is buttered is the part that comes into contact with the cooking surface (a pan or a toastie maker). By adding fat the surface of the bread is fried rather than merely toasted, giving a ...
dbmag9's user avatar
  • 12.1k
35 votes

Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?

I think you are overthinking the problem. The biggest issue with homemade pizza, especially Neapolitan style, is that people generally use way too many toppings. Cut back on your toppings (sauce ...
moscafj's user avatar
  • 74.9k
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 ...
rumtscho's user avatar
  • 139k
29 votes

Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?

I'm going to suggest some corrections and workarounds here. First, if the generic "mozzarella balls" you're buying are so wet you need a whole roll of paper towels, stop buying that brand. ...
FuzzyChef's user avatar
  • 64.3k
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 ...
Batman's user avatar
  • 1,957
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 ...
Erica's user avatar
  • 8,363
24 votes

Using Parmesan rind in tomato sauce: how to remove it all before serving?

The old "tie it in cheesecloth" trick seems the most likely solution for the described problem. The remnants will stay in the bag, and you remove the bag as a whole when ready to serve.
Ecnerwal's user avatar
  • 17.6k
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 ...
BauerPower's user avatar
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 ...
rumtscho's user avatar
  • 139k
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 ...
GdD's user avatar
  • 76.2k
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....
ManuelAtWork's user avatar
18 votes

How to order cheeses by strength for a cheese tasting event?

As was pointed out in the comments to your other question, there is no objective definition of 'strong' when it comes to cheese. But good news! Cheese tasting parties don't have to be based on ...
dbmag9's user avatar
  • 12.1k
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 ...
Barkode's user avatar
  • 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 ...
Megha's user avatar
  • 11.8k
15 votes

How to make Kraft Mac and Cheese Like Ihop

Based on the nutritional information provided by Kraft and iHop, a good place to start would be more salt and more butter. A standard Kraft recipe is 360 Calories with 12 grams of fat and 710 mg of ...
eps's user avatar
  • 1,067
14 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. ...
Tetsujin's user avatar
  • 29.7k
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 ...
Ecnerwal's user avatar
  • 17.6k
12 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 ...
dbmag9's user avatar
  • 12.1k
12 votes

How to order cheeses by strength for a cheese tasting event?

Also, you don't only order cheeses from mildest to strongest. You may order cheese in some other way, depending on what you're tasting. For example, you might taste manchego cheeses at different ages:...
FuzzyChef's user avatar
  • 64.3k
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 ...
Greybeard's user avatar
  • 5,936
11 votes

How to order cheeses by strength for a cheese tasting event?

"Given two cheeses, which order of eating requires the least amount of effort to be able to properly taste the second cheese eaten?" -- that's the order they belong in. Now that you have a ...
user3067860's user avatar
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) ...
Era's user avatar
  • 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 ...
Stephie's user avatar
  • 59.6k
10 votes

Soft goat cheese as pizza topping without mess

A piano wire cutter is great for semi-soft cheese. Get one which is just the wire and the handle, not a "guillotine-style" cutter with a base. Some have a roller integrated to control the ...
Sneftel's user avatar
  • 29.1k
9 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 ...
Catija's user avatar
  • 16.5k
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 ...
rumtscho's user avatar
  • 139k
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 ...
wumpus D'00m's user avatar
  • 4,051
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. ...
Chris H's user avatar
  • 44.1k

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