I was making a bran muffin recipe that called for 3/4 c buttermilk, which I didn't have. I took 3/4 c fat-free milk and added 2 tsp white vinegar and let it sit
All the cheese wax I've seen on cheese is always red. Is there a specific reason as to why this is? Can the wax be some color other than red, like maybe magenta
I already cold smoke cheese. I'm looking to add bacon flavor to that cheese. Would soaking it in cooked bacon grease and cutting off the heavily saturated outer
Often in the supermarkets, you can find lot's of brie cheese, but also "brie de meaux". What is the difference between the two cheeses. Is it just a different l
I have cooked calzones with differing results. Sometimes it comes out that the insides of the calzones are too runny, even after cooling. Some things I have d
Are these the same thing ? British Curd - https://en.wikipedia.org/wiki/Curd Cottage Cheese - https://en.wikipedia.org/wiki/Cottage_cheese Indian Chena - http
I was under the impression from what I have read/DOP specification that only rennet was to be used for Parmigiano Reggiano. Milk coagulation, obtained exclusiv
I have been given the honors of making appetizers for the family Christmas dinner. One of the traditional recipe calls for melted Velveeta, to go over a cooked
Though I read a lot about vegan substitute of cheese but I have not come across one that can be described as its perfect replacement especiall
I make a simple alfredo sauce that is absolutely delicious. It´s as easy as melting butter in a pan (about 2 or 3 tablespoons), adding a glass of 18% cre
When cheddar cheese is made, it is kept on shelves in a climate controlled place and each wheel is turned over once per week. What is the place called where the
I have read on packaging that a Gruyère appears to be around 0 g, maybe 0.4 g carbohydrates per 100g. How come it tastes sweet?
I am a fan of surface ripened cheeses, and in particular Wisconsin-made Limburger. My favorite way to eat it is right at the use-by date on the label. At that p
Can one use any Mexican cheeses on an otherwise “Italian” pizza? I don’t know much about Mexican cheeses; which cheese or mix of cheeses would
I have recently become enamored of breadbowls. Not the San Francisco sourdough bowls that they serve on the Wharf; I like to make a basic Fren
So, there's something I usually prepare for myself. It's pretty straightforward (since I have 0 knowledge and skills in cooking). I add roasted red peppers (fro
I was wondering why you can't "fix" or reverse a "curdled" cheese fondue sauce? As some of you know - I am taking a scientific approach to cooking and am now f
soft and hard cheeses were left overnight in the refrigerator with the door was a bit open and the temperature was at 57degrees in the morning
So I wanted to melt some raclette cheese in the oven but was unfamiliar with the settings. So I believe I overcooked it and it turns into this crunchy crumbly d
Title says it all, I'm looking for vegan alternatives to pecorino romano for when I want to make pesto for vegan guests. Not striving for authenticity, and yes