I am from Syria, but currently I am living in India. Back in my country we have to boil the cheese (and the milk) before consuming, otherwise it may carry harmf
I found this recipe that requires thick cheese sauce the reviews was good but her mac & cheese was light and I was wondering will I be able to cook my mac &
Does almond milk curdle? I tried to make it curdle to make vegan cheese. I added vinegar and cooked it and nothing happened. I continued to cook off all the wa
I use shredded cheese for spur of the moment enchiladas or to top burgers with. I learned the hard way that my supermarket store brand sharp cheddar does not m
I regularly buy Frico's Beech Wood Smoked Processed Cheese but there's this outer layer, kind of like a skin that I don't understand what it is really. Label, j
From Clarissa Dickson Wright's A History of English Food (2012): [In the 1920s, British] hostesses also started to serve canapés: little cheese Parmenti
When I have looked at recipes for Welsh rabbit (rarebit), and beer cheese dip / soup, they seem very similar. Does one make a decent substitute for the other?
I just came across a pizza recipe that requires Wisconsin Brick Cheese. It kind of looks like Cheddar or Emmental, however I do not know by taste. As I am livin
I am using the same cheese I have outlined in my previous question. My problem is that it refuses to melt completely. I know various cheeses are made up of diff
Let me be clear: I am not asking about their applications. I know some really good recipes where you use one or the other. I know you can replace them with each
I have a full grown Basil plant at my home. So I am planning to make a Basil recipe, though I have never made one. So I decided to make pesto pasta. However due
I like to add cheddar cheese to my chili. However, when I eat it, it always has strings. Which sticks to my whiskers. Is there a way to minimize that? Thanks.
First time poster here. So, I have always been a fan of homemade food and I wanted to try my hand with cheeses. I live very near a milk farm and I could get som
I am trying to figure out the specific type of cheese used on the Patsy's Old Fashioned Margherita pizza. I don't think it's buffalo or another fresh mozzarell
Suppose I have a cheese that has a bloomy rind such as camembert or brie. I want to completely remove the rind before eating. What are some reliable methods I c
Many nondairy 'blue cheese' recipes are pepita based. It actually mimics blue reasonably well according to omnivores. What constituent(s) creates this flavor?
Suppose I know that I'm going to eventually end up grating all of my cheese. Is there a reason to not just toss it all into a blender and store it for later? To
In Indonesia there are various traditional milk products (excluding tofu, which is made from soya milk, which isn't really milk at all) This is one I found on a
My nephew sent Truffle Gouda & Herve Mons Gabietou along with some Genoa Salami and bread via USPS overnight mail on Weds, 12/23. However, it did not arriv
My question is about commercially mass-produced cheddar cheese sold in vacuum-sealed plastic packaging. The particular variety is a medium-age marble. I find th