I have a recipe for a mascarpone substitute. How much does that recipe make? I need a pound's worth, so I don't know if that will be a enough or is too much. H
A recipe for a spinach casserole / gratin calls for topping it off with Appenzeller before putting it in the oven. I cannot find Appenzeller in the store. htt
I bought a new unopened package of mascarpone cheese yesterday and forgot to put it in the refrigerator overnight. Is it still good to use?
I made a delicious eggplant parmesan dish last night and now my wife wants to repeat it and then freeze it for another occasion. What's the best advice for fre
We went on vacation and while we were gone, the refrigerator in which I stored a GREAT DEAL of cheese (both hard and soft, although unopened)
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 ha
I used to make soft cheese by vinegar, which quickly results in the formation of curd. I tried to make hard cheese (mozzarella) by rennet (commercial tablet) by
I have one small wheel of camembert and some pie dough. I want to pack the camembert in the dough and bake it. I plan to have the bottom and sides in crust, but
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 c
I am trying to make cheese blintzes. I made them out of egg and flour. After packaging the blintzes up and readying to put them in the oven, they slowly start
What cheeses have the least amount of whey in them or not at all?
I have two questions: 1. Are curd and paneer the same thing? I prepared the curd by acidification of milk (adding vinegar). In the recipes, I see that the re
Is it possible to make smoothly melting cheese slices at home, similar to Kraft American cheese slices? What are the key techniques?
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?
I made cream cheese in November and prepared some of my own starter culture from that batch to save money down the line when I wanted to make cheese again. Well
Last week I made mozzarella cheese (not fermented) for the first time. After heating the milk and removing the curds, I microwaved the curds repeatedly until ge
I read this article claiming that cheese must be made with rennet from the stomach of the animal whose milk the cheese would be made from. Is this the case? I'm
I expect Cheddar to come in Semi-matured, Matured and Vintage. Each indicating increasing amount of time maturing, and increased sharpness. The term Mild also
Is it permissible to store and transport an intact wheel of Pecorino cheese at room temperature for 2 or 3 days before putting it back into refrigeration?
I read on a website that cheddar can be aged for 12 years I suspect that 12 year old cheddar is so strong that a small amount may be equivalent in flavor to a