I enjoy both toasted and grilled cheese sandwiches, but I generally only alternate between havarti and muenster cheese. I would like to branch
Just like it says in the title, how can I store blocks of cheese for max shelf life? I will be making a grilled cheese sandwich and shredding 3 varieties of che
I want to know where cheese dip was invented. Based on this article it was invented in Arkansas. This documentary goes into more detail about it being from Me
My wife is vegetarian and, since meeting her, I've come to realise that all Grana Padano seems to be non-vegetarian. Is this really the case, or are my local su
Last night I made a goats cheese tart using pesto, puff pastry, finely chopped onions, peppers and courgettes. (Spread pastry with pesto, put
My boyfriend says parmesan sprinkle cheese is bad because it has been in the refrigerator for a long time. But I still use it long past it's date and don't seem
A guilty pleasure of mine is to put a small block of cheddar into a dry frying pan and cook it. The cheese melts and an oil comes out of the cheese. In this sta
Several years ago I knew a place where they served ragout fin au gratin in small bowls with a very thin cheese skin. I'd like to create these myself. I tried
I forgot the mascarpone yesterday, so it sat in my bag in the living room for half a day and the night, instead of in the fridge. The question is, of course, i
What causes the squeakiness, and why does it disappear so quickly? Why does microwaving bring back a bit of squeak?
I've often enjoyed lightly seasoned beef or venison steaks paired with Gorgonzola cheese. Is there any cut of meat that goes particularly well with that particu
I bought this cheese thinking I'd be able to eat it straight, and I like the smell, but I can't stand the taste. So I'm thinking I should us
My knowledge of cheese making is extremely lacking, but what determines how hard or soft the final cheese product is when making your own cheese?
I noticed that good Romano costs 1/3 as much as good Parmesan. I know that Romano is aged much less than Parmesan is and that accounts for the difference in co
I know that many cheeses are considered to be better when aged. After I've purchased a nice block of Parmesan or such, can I continue to age it at home? Is
An answer* on another one of my questions sparked this: What is actually happening to the cheese on a molecular and chemical level as it ages? What processes a
There is a lot of variation in the rind of cheese, I dare say perhaps even more than in the cheeses themselves. Does the colour, texture, hardness etc. reveal a
I love string cheese. I have had some success making homemade mozzarella but I am not particularly skilled yet at kneading the curd. My mozzarella balls someti
I have had my fair share of eating cheese and experimenting with them. Sometimes they come out heavenly while other times, it turn out to be a huge flop. Usuall
I love feta cheese, and I can't get enough of it, just like my family. But unlike them, I only eat it raw. I can't stand the grilled feta sandwiches my mother e