I buy ricotta in large quantities (1kg) and I'm always throwing it out when it gets yellowish on the top border, and I'm pretty sure that yellow stuff is toxic.
I am trying to perfect the cheese burger, and an important part for me is the cheese stuffed patty. I am trying to find a way to prevent the cheese from burst
We were eating brie cheese last night, and someone asked if the rind was edible. I was tempted to say "yes, it's not plastic". But then I realized that while i
Having a poor track record of making cheese sauces, I'm determined to do it right at least once in this decade. I read that one should use "low heat" only. T
Possible Duplicate:What is the sign of mozzarella being old? It's vacuum sealed, and the cheese looks fresh. Is a month a big deal?
I made a dip with basil pesto covering cream cheese with grated parmesan cheese over it all. Can I keep the dip (tightly covered) for 4 days without the pest
I want to make some Túró Rudi for a Hungarian friend. Túró Rudi is a chocolate sweet available to buy in Hungary, and vast numbers a
I am a newbie in this area and I know it is a challenging one. The cheese table can have any type of cheeses. So I have been thinking about milk cheeses, blue
I tried this bleu cheese dressing: http://www.laurainthekitchen.com/all/episode.php?episodenumber=422&screen=2&sortby=a. It turned out good (not sure if
I recently visited Colombia in South America and I'm trying to recreate one of their traditional delicacies. They give you a lovely thick cup of hot chocolate
I received a parcel from Europe with cheese. Unfortunately they sent it via surface. It took 6 weeks over to Canada. The Swiss hard cheese was wrapped in plast
I have a piece of comte (French hard cheese) open for some time (1 week or so). How do I recognize that it's moldy and therefore not good to eat? There're a thi
I've put asiago in a couple dishes as of late (mac and cheese as well as a risotto) and always tend to get a strong taste accompanied by an almost ... numbing s
Cottage cheese, by definition, is a cheese made by curdling milk using an acid or rennet of some sort, and then draining the whey, but not really going to any g
At one point in the US I had some Monterey Jack cheese which was tangy and yummy and delicious. Here in the UK they also sell cheese labelled "Monterey Jack"
I am looking for a an Italian cheese that I can use as substitute to Brie. It should have the same consistency and creaminess, as well as delicate flavour. Any
With this recipe http://www.wikihow.com/Make-Cheese-at-Home, which out of the following required cheese will I get at home?http://www.food.com/recipe/incredibly
What are common commercial food additives that keep the cheese 'melty', but not runny? I have tried making fried cheddar sticks but the cheese just oozes out,
I just finished preparing a wedding today and one of the specs was that the bride (who is pregnant) was unable to eat certain types of cheese.
I made a sauce for macaroni and cheese about 6 months ago and froze the excess sauce. It is basically a bechamel sauce with a fair amount of c