Once when I was making a pretty standard fondue (50% gruyere, 50% emmenthal, white wine) the cheese somehow "curdled" and became a mix of a slightly fondue-tast
I have been experimenting with Pizza and cakes. I can easily purchase mozzarella in India and have been using it for pizza, but it doesn't come close to the che
I always wondered about this seemingly static rule: Never add cheese (especially, but not limited to parmigiano reggiano) to a dish with fish. Italians
I cut block cheese (mostly cheddar or muenster) into slices or cubes using an ordinary non-serrated stainless steel knife. I used to use a T-shaped slicer that
I have this recipe for cheese curds that I want to try: http://www.ehow.com/how_5106352_make-cheese-curds-poutine.html, but it specifically calls for raw milk w
I made a bottle of basil sauce by myself last year summer. It composed of basil leave, extra virgin olive oil, pine nuts, garlic and parmesan cheese. It was ke
A few weeks ago, I went to Amsterdam and bought several pounds of cheese, including one massive (3 pound) round of Edam. It was wrapped in wax paper and was to
Every time I bake camembert in bread dough, I do a bad job of enveloping. Usually, I make a thin dough circle (like a pizza base) with diameter somewhat less th
I've never tasted or seen "hoop cheese," a product that appears to have been made on a small scale years ago, and was popular in the South. Is it possible to
I love dipping things like pretzels in melted cheese. I've done this lots of times at fairs and other places with 'pretzel carts', but I've never been able to
In some Mature Cheddar, whilst slicing with a knife, I've noticed some tiny crystals. What are these crystals are they a sign of good Cheddar or not?
When I melt soft cheese into something, I don't use the eatable rinds, because they ruin the whole texture. But sometimes the cheese is expensive (like DOC rawm
My friend planted three rows of basil in his garden to make pesto, and now we need to source roughly 25-50lbs of parmesan. With that kind of quantity, cheaper i
I am using this recipie to make cheese sauce for my maize crackers. http://allrecipes.com/Recipe/nacho-cheese-sauce/detail.aspx However, my sauce starts solidi
The parmesan cheese in pasta recipe is quite expensive.....do we have cheaper alternative?? Are there are cheddar cheese which can replace parmesan cheese?
I am wondering why there are expiry dates on cheese. Sorry if I am not very clear about how cheese is made, but isn't cheese made from rotten milk? Some cheeses
My pack of Gorgonzola came with greenish/blue mold. is it okay to eat that mold? I intend to eat the cheese by itself.
I enjoy home cheesemaking, and often make fresh cheeses at home, including ricotta, paneer, queso fresco, and microwave mozzarella. I've stayed away from hard,
I just put a piece of parmesan cheese into the freezer part of a fridge. Is this practice good or bad? I did this because when I bought the cheese, I could not
This is basically the first loaf I have baked and I am having difficulty knowing how I should tweak it. I have four directions to go with it and would like to k