Pretty much every recipe I've seen for cheese fondue includes either white wine (sometimes alongside kirsch/brandy) or some kind of beer in the delicious cheesy
I made a mascarpone mix for a Jamie Oliver cheesecake and it has curdled. The ingredients I added to the mixture include: full cream milk, vanilla essence, a
When I buy a cheese from a type I don't know, I usually discard the rind, just because I'm not sure it is edible. Is there a way to tell if it is edible, other
I have some American Cheese with fine white crystals on the outside of each slice. They have a gritty texture. Is this a sign that the cheese is spoiled, or jus
There's a dispute about whether to use plastic wrap, wax paper, aluminum foil, zip-loc bags and so on. Also, I've heard that its a good idea to take the cheese
Recently, I bought two pieces of cheese - St. Agur and Pyrenean cheese. They were cut from wheels, not pre-packaged. At home, I removed the foil and placed them
It is common knowledge that cheese goes well with wine. However, the choice of which sort of cheese to pair with which wine seems an arcane discipline. Are th
In a comment on this answer, Wayfaring Stranger mentions something I'd never heard of before: Incubating a walnut size chunk of blue with some cream for a c
Recently, I decided to make myself a soup with a new kind of cheese nockerln. For the nockerln, I wanted to make nut-mushroom cheese. I used roughly equal amo
The answers to this question state that adding a Parmesan rind to a cooking soup will add a cheesy flavor to the soup. How much flavor does a rind really add
Could anyone offer some tips on how to sculpt or mold a large piece of cheddar into a knight of the realm. I have tried on a smaller piece but the cheese tends
When serving some mascarpone with French toast to my mother, she exclaimed: "Oh, this is the clotted cream I had when I was a little girl!" Are mascarpone and
I'm making stuffed shells, but I don't have any eggs. All the recipes I can find call for one or two eggs. What is the reason and can I get away without eggs?
Would it be feasible to make a chocolate-flavored cheese? The idea that originally occurred to me was the use of chocolate milk for this purpose, but I'm not s
I've tried making Cacio e Pepe a few times, using a recipe from America's Test Kitchen. In Cacio e Pepe, you boil pasta in a limited amount of water, then mix s
Possible Duplicate:Cheaper alternative to parmesan cheese? What cheese tastes most similar to Parmesan Cheese? Note: I am not looking
We made some fondue the other night, and instead of being a nice smooth dippable fondue texture, it came out grainy and lumpy. What went wrong? Here's the rec
I'm working on this "Cannelloni with Spinach & Ricotta": http://www.jamieoliver.com/recipes/pasta-recipes/awesome-spinach-ricotta-cannelloni The last step
I've made several cheeses at home following a cheddar recipe. After I've aged the cheeses and cut them open, I'm usually finding that the cheese has a somewhat
I have a recipe that uses island cheese and I am not sure what type of cheese that is. I've found a place online that sells "Island Cheese" in the Azores but i