I've heard people say that the cheese used in pizzas is not suitable for many other things and for this recipe you need to have this particula
I have a packet of cottage cheese ( paneer ) and it advises me not to deep freeze it? I can't understand why. Any help? I had it deep frozen right from the time
I have trouble getting my Kefir to cleanly separate on a consistent basis, despite allowing it to sit out for multiple extra days, prior to refrigeration. As m
I'm following this recipe for making cheese sauce: (text) https://www.allrecipes.com/recipe/229731/homemade-nacho-cheese-sauce/ (video) https://www.youtube.com
When I was in Switzerland, the cooks prepared a special Swiss type of cheese and I've been wondering how this was called. It looks a bit like doner kebab(in the
A couple of weeks ago I bought this "grill and pan cheese" in a supermarket and I distinctly remember to have chosen this one because it didn't contain any weir
I am making curdled cheese for a cheesecake. I am using reduced-fat milk (2%) and would like to know the content (e.g fat, sugar, protein) of the curdled cheese
I have an unopened vacuum packed ball of Mozzarella. How long can I keep it refrigerated before it goes bad? I'm getting mixed answers.
This question talks about feta cheese in a brine or milk bath lasting up to three months. What about crumbled feta? I was looking through the fridge, and foun
I followed the recipe from Serious Eats to make Sicialian Pizza at home. http://www.seriouseats.com/recipes/2011/01/easy-no-roll-no-stretch-sicilian-style-squa
I do not eat farmed animals, including animal rennet, which is used in making many kinds of cheese. Cheeses here in the U.S. vary in what they use as curdling
So I know these cheeses are a blend of yellow and white cheddar as well as some Monterey Jack (sometimes pepper jack), but do you know what seasonings are used
While working weekends in an Americanized Chinese food restaurant I realized while many ingredients are used, no dishes contain cheese. This seems to be the
Does anyone have guidelines for an appropriate humidity for separating curds and whey to make cheese (I'm doing it from kefir)? Specific temperatures are availa
I bought some Black Diamond cheddar today and it came in a large wedge of black wax. By large I mean it was maybe 12" x 8" x 8" thick. A really big wedge. Also,
My grandmother's recipe for cheese filling for kolacky calls for dry cottage cheese. What is that and where might I get some?
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 have tried to incorporate softened cream cheese with pumpkin puree and it's never fully incorporated - small bits of cream cheese are left in the mix. How can
I am interested in learning more about the processes of making clothbound cheddar cheese as it is done in Somerset, England. In the United States I like the cl
I love cheddar cheese. One of my favorite types is Cabot Clothbound which is made by Jasper Hill Farm. Usually when I get it, the cheese is nice and flaky, but