Whenever I use mozarella in a pasta dish, and attempt to mix it in like you would cheddar or anything else, I end up with one giant clump of mozzarella. Ex) I
Does Domino's pizza's use mozzarella cheese for their pizzas? If so,is it also rennet-free?
I am thinking about buying a larger amount of Parmesan and freeze it for later use. Is this possible? How long can I keep it for? How is the taste/texture affec
Fresh mozzarella is usually sold floating in whey, and feta cheese is often sold soaking in brine. Once I've opened the container and used part of the cheese,
Urnebes is a Serbian salad that contains cheese. Searching for recipes for said salad, I noticed that there are a lot of difference in the chosen cheese. Some s
My husband is constantly storing opened blocks of cheese in the same container as his summer sausage, also opened. He insists that they don't need to be separat
Quite a few recipes require tossing cheese with some hot ingredient until it melts (like pasta), or melting cheese into something (sauce, soup, etc.). Usually
Possible Duplicate:How do I make my roux taste less like flour? I'm trying to make a basic cheese sauce for putting over broccoli, et
Is there any way to know when moldy cheese (in my case, Gorgonzola) is no longer good to eat, without trying it? Mine is about three weeks old and I really can
As I eat nachos and cheese with some medium cheddar (dipping the nachos into melted cheese,) I notice the cheese is congealing differently than sharp cheese doe
Short of looking at the "best before" date on the package - how can I tell if my mozzarella is ok to eat? Would it smell bad, or can it be "dangerous" anyway?
A little while ago I made cream cheese and jalapeno filled pretzels. I used a standard, mall-style, pretzel dough. The filling was cream cheese, cheddar chee
I am planning on making a cheese fondue this weekend. How ever last time I made it the cheese (Emmental and gruyere) wouldn't fully disolve into the wine base.
I am having difficulty determining whether Casu Marzu is illegal in the United States. There are reports of it being available, albeit briefly, in New York last
Ok, this picture has two sort of weird looking holes, but the one I'm asking about is on the left side of the picture - the metal sort-of puckers up, like it'
I recently lucked into about 4 lbs of a delicious Parmesan. Sadly it's already in 4 pieces, and so I'm pretty sure its going to be more prone to spoilage than a
Is there some kind of sausage that blends some kind of cheese with meat? In Brazil we have a kind of cheese that has almost the same shape of a sausage, I guess
I am trying to make mozzarella using rennet, citric acid and milk. However, having read on the Internet about this process, I've found out that the best mozzare
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
Having recently bought the Frankies Spuntino Cookbook I want to have a go at making braciola. The recipe calls for pork steaks to be stuffed with pecorino roman