I'd like to pick up some gloves for stretching mozzarella. I've seen gloves sold for just this on specialty sites like thebeveragepeople.com and thecheesemaker.
I've been using a George Foreman like grill for grilled cheese sandwiches. The problem is the bread seems to burn before the cheese is thoroughly melted. How ca
I like cheese, but I'd like to find ones with better fat ratios. Do all cheeses have high amounts of saturated fat? More importantly, are there any natural che
Vacuum-packed cheese, stored in refrigerator for awhile (2-3 weeks), then placed in freezer. Cheddar and Provolone. Any risks, especially in regards to botulis
We have this amazing cheese from Sweden just like Brie cheese but surrounded by tree bark and meant for baking. Should I remove the little bits of green mould
I bought some cheese labeled "French raclette" that's quite soft even when refrigerated. (In the store it seemed almost gooey, losing it shape, and in my home f
My next kitchen project is killer Reuben sandwiches with all of the components homemade (home corned beef, homemade sauerkraut, homemade dressing, fresh homemad
Certain food products have a very strong odor, that may not seem annoying at all when I buy them, but become very much apparent after I keep them in the fridge
According to Wikipedia, the product commonly (and in that article) called "American cheese" is generally manufactured from ingredients such as one or more c
I'm a true pizza lover and at Domino's they make a great style called "Cheese Burst", the only problem is I can't eat it due to religious reasons. As a Jain, I
I went to England a few years ago for a couple months. I took pictures of a fast-food dish, "chips and cheese" that is uncommon where I live. More than that, th
I accidentally ate some packaged shredded cheese without knowing its expiration date. It expired in December and it is now February. it tasted
I've recently bought cheese extract (or essence - the seller didn't know the difference and the bottle says 'cheese flavour' and smells like a room full of ched
I read in a previous Q that someone had subbed goat parmesan for regular. I am looking for a farm source in New York State or nearby.
I hope to preserve the cheese I make in wax alla Gouda but the books keep talking about cheese wax. Is this a special kind of wax and if so what is the differen
I am attempting to make hard kefir cheese in a cheese press. Unfortunately the cheese press I purchased did not come with specific instructions. I was able to
I love cheese and I am always buying and trying new types. Because of this, my cheese stash starts to grow faster than I can eat all of it. So
I like to experiment with cheese fondues. I've had good results with the traditional Emmentaler and Gruyère mixture, but the best result I've had was wh
I seem to be unable to tolerate Parmesan cheese (not the processed "parmesan-flavored" cheese, but the real Italian Parmesan) - as a topping i
I bought a cheese spread bottle last night and I opened it today. It said in the bottle to refrigerate after opening, it came with a pop up lid. I don't have