Gruyère cheese is too expensive here and I want make quiche lorràine. Is there some other cheese that I could substitute for the gruyère th
I am allergic to parmesean cheese - any aged cheese really (due to the mold created from the aging process). However, I can eat blue cheese. I'm making a ricott
I have left over mascarpone that I don't want to waste
I've been doing some research on canning cheese in half pint jars. A few videos I watched showed some good success with cream cheese but cheddar's seem to chang
I'm a huge fan of Gouda and I've always wondered how it would be going into a cheese soufflé. But has anyone ever tired it? All these recipes call fo
I'm familiar with many fine vegan cheeses, ranging from cream-cheese to Camambert. Undoubtedly much progress has been made in this area in recent years. The one
Is there a way in which I can continue the maturation process for blocks of shop-bought cheddar (or other hard) cheese of around 190g "packed in a protective at
I'm curious about an effective method of preserving a cheese sandwich. I'm looking to prepare them as far ahead of use as possible. I've considered various alte
I am on my road to perfecting thin crust pizza, but a major problem is that about 5 to 10 minutes after getting it out of the oven the cheese begins to congeal
I make pizza pretty frequently, and I always have leftovers. I have a few go-to crust recipes that reheat well after being refrigerated, but I'm never happy wit
I have a large gouda cheese wheel that I need to cut first in half, then quarters etc. I have seen cheese wheels broken down using a scoring tool and what appe
I have seen so many of these cheeses but I don't know how to cook or eat them. I am new to Europe, and have never seen this in my country of origin before. Co
I followed a recipe to the effect of: boil Brat sausages in 24 ounces of beer remove sausages (do not drain the beer), pan fry or grill them add 2 c. sharp che
(I am new to Europe so please forgive me for being not knowing). I have this cheese I asked here before how to eat it and people answered me, but when it co
Today I sauteed a quarter cup mushrooms in 3 tbsp butter and added 250ml cream. Everything was set for me to add the ricotta and finish the Alfredo, but it only
No matter if I buy my ricotta by weight or by package it goes bad (funky smell, the puddle of cheese water gets grainy, some yellow tint on the sides of the che
I have two young children (3 and 4.5), who both love Kraft Macaroni And Cheese, or similar variants. As a child, I also loved it, and between the two I've made
I was at Trader Joe's again, and I bought this cheese alternative. Being hungry out of my mind, the thought to check the ingredients never crossed it. Now I,
In common consumer pizza, microwave and bake-at-home pizzas are often advertised as four-cheese pizzas. What are these four cheeses, traditionally? Do different
I wish to know. Does protein in acidic whey gets denatured and is it unfit for consumption. By acidic whey I mean whey which was made through citric acid as spl