I've noticed that american and gruyere are dominant cheeses recommended in mac and cheese recipes. I assume this has to do with their mild flavors and ability t
I have a large block of cheddar cheese that I would like to use for burgers. But grating is such a pain. I do have a meat grinder. Can I use that for "grating"
I know that most of the time Mozzarella cheese is used for pizza and often in combinations with other cheeses including cheddar. I have noticed in quite a few
Mild cheddar is 3-4 months old. Sharp cheddar is 1 year old. What do they call the cheese that is between 3-4 months and 1 year?
I'm particularly interested in how aged Gouda will melt compared to young Gouda, but I'm interested in what happens to its flavor as well. I live in the US an
I have seen brie cheese labeled 2X and 4X and would like to know what that means.
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 lo
Why is it that every time I try to heat raw milk in a microwave it curdles and becomes like ricotta after a few seconds?
I have decided to give a go at home cheesemaking. I got a nice book by Mary Karlin, which seems to explain things relatively well. Now, most recipes would call
I was watching a YouTube video from ChefSteps on how to make cheese sauce. They used sodium citrate and sodium hexametaphosphate. What are the reasons for inclu
This recipe for homemade cream cheese looks extremely similar to making yogurt and then straining it. In fact, the final step for culturing the milk goes: Afte
I was cooking some lentils in chicken broth. When the lentils seemed almost done (they had been simmering for 30 minutes or so), on a whim, I added a fair amoun
Normally I bought a cheddar slice, which I've been eaten since child. It has a smooth and milky taste. This time I wanted to try something premium so I bought
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
I want to make a paste for coating out of parmesan. With softer cheeses that's not so hard, but how do I blend a hard cheese like parmesan into a paste or collo
I'm from Poland (in case there is no such thing in other countries) and a few days ago I bought a quark cheese mixed with salmon and some herbs, produced by som
I cooked something yesterday similar to a potato Gratin using a cheese sauce. I noticed afterwards that the oil from the cheese had separated and after serving
A bag of shredded mozzarella cheese was in my refrigerator. The door to the refrigerator was left partially open overnight. Can I still use this cheese or shoul
I'm really impressed how here in Bavaria people can cook some delicious things... Well I fell in love with Käsespätzle. I keep having trouble making t
I would like to try to make quark cheese sauce for pasta, but I'm not confident I can make the cheese melt properly as I've never done it before. What I would l