Certain cheeses, such as halloumi and mozzarella, are often stored in sealed packages that are filled with liquid rather than air (I'm assuming to help to prese
A couple of years ago I made farmer cheese from this recipe. It turned out great: creamy and delicious. Today I made the same recipe, and it turned out dry and
There's a semi-local creamery that makes the loveliest Brie I've ever had. It's priced quite reasonably but the shipping costs more than the cheese itself, so i
What happens to cheese if I transport it in cold temperature (below 0°C, up to -20°C) for 5-7 hours? What if it's at +10°C for 5-7 hours? Can it g
On the outside the white part of the cheese has got a bit yellow and the blue mold has turned green in a bit of places. On the inside, some tiny bits have beco
I enjoy string cheese, and there's definite tactile enjoyment in pulling it apart into thin strands and then eating them. I've found, however, that the taste wh
During breakfast at my hotel in Germany, I saw this kind of cheese. Can anyone help to name it? As I can remember, it tastes a bit sweet on the nuts.
I am making Ricotta Cheese with Lemon Juice for my acid. I got it to 200 degrees then added my salt and acid. Perhaps i didnt add enough. I have 7 cups milk, 1
I'm making a simple pizza using: A regular water/flour/yeast dough wo/oil, raised, kneaded and flattened thin with a rolling pin High quality minced meat (<
Cheese pulls are trendy now a days. What are some ways to get a longer cheese pull and overall stretchy cheese? Is there a particular type of cheese that is be
Gorgonzola dated March 2018 vacuumed packed and never opened. It is June and blue. Is it good?
I bought some mozzarella sealed in plastic and noticed that there is a bit of liquid in the package with a few tiny bubbles. Is this normal? And safe to eat? It
I live in an area where ricotta cheese is non existent, and all the dairy products I have access to are high temp pasteurized. Will that work?
I've been trying to make a very basic three-ingredient cacio e pepe over the last few days and have found it difficult to create a smooth, creamy sauce. I'm us
Brie and Camembert go through 3 stages of ripening and changes in taste. Does it happen to blue, or any other type of cheese?
What is the difference, if any, between the two dairy products quark (consumed in German-speaking countries) and skyr (traditional in Iceland)? They are both s
I love the flavor of sharp cheese (especially cheddar) and was wondering what exactly it is that makes aged cheese taste sharper. I was also wondering if there
Can you substitute mascarpone for ricotta cheese?
I took my levain from the fridge, fed it and put it in the counter, besides a cheese which is aging. The levain pot had no lid and the cheese has a cloth mesh o
I am going to be following this recipe to make my pizza dough https://tasty.co/recipe/2-ingredient-dough-pizza However, I have just realised we ran out of chee