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62

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 heritage has been misappropriated so poorly. You are not the first person I've met who's had a strong first reaction to real cheese. Kraft slices might technically ...


35

The rind of Brie is Penicillium Camemberti it's a completely harmless fungus which gives brie its taste. You can eat it, or not, up to you: you are supposed to. If it smells very strongly of ammonia the cheese is just a bit too ripe but it won't do you any harm.


32

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 not a large part of Chinese food culture. Dairy is growing as a business in China. However, since dairy makes most Chinese sick, I imagine the dairy industry will ...


31

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 prominent example, paneer can also be made without salt. Of course paneer will reflect the taste of the acid that was used, for example lemon juice - it is up to you ...


27

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 more taste and character. Well aged cheese has some acid and bitter notes, but mostly umami. It also has lots of cheesy aroma, which smells distinctly like ...


27

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 fine). For example, many lactose intolerant people (who often avoid dairy) can handle non-dairy creamer fine (and varying amounts of cheese), even though it ...


27

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 uniform size, and often smaller than can be achieved just by crumbling (at least when working with harder cheeses). The smaller the pieces the faster they melt, and ...


25

I've never used ricotta or any soft cheese on my lasagne - I wonder if it is an Italian American convention. I use bechamel sauce, mozarella and parmesan, and it works very well.


20

It is designed for the likes of hard cheeses, nutmeg, or zesting lemon and orange skin. As you mentioned, a lot of what you want to grate or zest gets stuck between the puckers and it clogs easily. I would really recommend getting a micro plane as it gives the same fine result without becoming clogged.


18

Continuing to age a "nice" block of Parmesan is not going to do anything for you. It has already aged for over year and has changed pretty much all it's going to. Similarly aging cheap, canned, Parmesan-like product that is aged only a month to cut costs will also not be good because it has too much surface area and will oxidize. It isn't very good to start ...


18

Three factors influence how well cheese melts: The amount of moisture, The amount of fat, How it was set. The meltiest cheeses have a lot of moisture and fat and were set with rennet and not acid. Both moisture and fat leave space between the casein proteins that allows them to move. Otherwise they are packed together and don't flow as well. Aged cheeses ...


15

Milder cheddars are for melting. They get used in things such as grilled cheese sandwiches, grating into chili, nachos, or in quesadillas. In these uses, they don't need the full-bodied flavor of a sharp cheddar, but they do need to melt down into soft, gooey, creamy deliciousness. Sharper cheddars are for flavor. I commonly see them in sandwiches, ...


15

You can use small amounts of cheddar mixed with the other cheeses. But you'd be disappointed in the results if you tried to use it as the main or only cheese on the pizza. Cheddar cheese doesn't tolerate sustained, high heat as well as some other cheeses. It can scorch, which tastes and smells bad, and/or the fats can separate from the solids as a yellowish ...


15

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 time. Grated or shredded cheese has a lot more surface area, and warms quicker, and traps heat in the air between the shreds, and so will melt much quicker than ...


14

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 the ingredients can fully interact with each other without all that pasta in the way. It seems the main issue at hand here is the 10-15 minute wait for ...


12

You may be able to find vegetarian Grana Padano style cheese, but I don't think you will find the real thing in vegetarian form. This is because the making of Grana Padano is still a traditional process and true GP cheese is only produced in certain regions of Italy. It in fact has P.D.O. (Protected Designation of Origin) status, which means that only those ...


12

According to the nutritional information posted on their website Domino's uses a blend of Mozzarella, American, Cheddar, Feta, Parmesan, and Provolone Cheeses. Somebody, apparently, with similar concerns asked Domino's and received this response: excerpt from letter, emphasis added: Domino's Pizza Diced Cheese for Pizza is a specially produced cheese ...


12

Yes, you can freeze parmesan cheese. Even without freezing, Parmesan is very durable since the low water and high salt content prevents mould from growing. The younger varieties may be more prone to mould growth (having a higher water content), but I've kept ripe Parmesan (30-36 months) for at least a year in the fridge without problems (and it would ...


12

I know it seems that mac 'n cheese should be a simple thing for a beginner cook to make. It isn't. Without a solid recipe, even experienced cooks can royally screw up mac 'n cheese. Generally it starts with a bechamel, also known as a white sauce. You're right, that starts with a roux which requires flour, or at least some kind of starch. Once you've got a ...


12

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 a clear wax. Other colors are possible though the range may be somewhat limited by having the cheese wax be non-toxic (generally felt to be a good idea.) One ...


11

A common replacement for Parmesan among vegans is to use a combination of kelp powder, nutritional yeast, and ground sesame seeds and walnuts, and salt. It works in about anything that won't require the cheese to melt. The kelp and nutritional yeast provide umami, the seeds and nuts provide a nutty flavor and some fat, and the salt... well, adds the missing ...


10

You can learn a lot from the rind of a cheese. http://cheese.about.com/od/howcheeseismade/tp/cheese_rinds.htm There are three types of rind: Bloomy, washed, and natural. While I don't think it is technically a rind I would also list waxed as a category. Bloomy rinds are formed when molds and such that grew during the cheese aging are smashed flat. Usually ...


10

Just speculation: Since feta is a brined cheese (and can have up to 56% moisture content), and is already inherent salty, when melted and in direct heat, a lot of the water content evaporates, essentially concentrating the taste.


10

The most similar, of course, the one you could easily find in any supermarket, is the "Camoscio d'Oro". This is not similar but the same, since is made by Bongrain SA, a French food group. As semi-industrial cheese made in Italy, we have the "Alpino", better or similar to "paglietta", both of Osella, which is sited in Piemonte (Turin), region on the border ...


10

I would have interpreted it to mean a sauce, chutney, or relish or similar item sold specifically as a condiment, in context it would mean mustard, ketchup or mayo, but not the cheese. But probably as a server you would have been best positioned to ask exactly what the customer did want on their burger to prevent misunderstandings.


10

Based on the information you've given, it sounds like what you're describing is not technically an allergy but histamine intolerance. In an allergic reaction, histamines are produced by the body as part of an immune reaction. Histamine intolerance is due to an underproduction of the enzyme that normally breaks down histamine. This means that foods that ...


10

Let it cool a bit. Then eat. Added bonus: You don't sear the roof of your mouth.


10

Oh no! I hope you don't also come close to exceeding the recommended maximum daily allowance of alcohol at dinner, too! ;-) Seriously though, please don't do this. Aside from the fact that I'm skeptical that soaking halloumi for any reasonable amount of time will reduce the salt content significantly, that salt is one of the primary things that makes ...


10

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 also a big supplier for larger catering customers. You should be able to find it in most larger supermarkets.


9

One thing that's important to note when discussing American-style pizza cheese is that it's important that it be a very dry mozzarella. There are two very different cheeses named "mozzarella": in Europe, the predominant variety is what, under US law, is called "fresh mozzarella", which comes in a ball, either shrink-wrapped or packed in water. In the US, it'...


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