I work at a restaurant and got a request for no condiments on a burger. I took that to include cheese as well as ketchup, mustard, etc. The customer was not ple
I just finished eating a lasagne that I cooked for my family with a glass jar of tomato with ricotta, I have to say my family was not impressed. I went back to
I bought (at least what I thought was) some Bulgarian/Turkish-style brined soft cheese today, and when I got home I noticed the container seemed over-pressurise
I get raw milk and to somehow pasteurize it, I boil it. The milk strongly curdled showing that it is spoiled and rotten (definitely, not suitable for drinking).
I tried to make hard cheese from raw milk by a common recipe: heating milk to about 190 F, then adding vinegar to curdle. However, I faced three issues: Differ
Whey is a valuable protein-rich by-product of cheese preparation. There are many advises for using whey came out of cheese preparation by culture. However, the
Some years ago I tried Norwegian brown cheese Brunost. I am aware that technically it is not cheese and it is brown and very sweet due to caramelized milk sugar
I am a cheese lover. I always enjoy finding unique cheeses and trying them. However I always end up with a plethora of opened cheeses which opens up the questio
I bought cream cheese (Milkana), didn't use it, and I found out it already expired on 5 August 2013 (over a month ago). Taste and smell are still good. Can I u
I just put some cheese sandwiches into my microwave oven, and I can see a small layer of fluid on the surface of the cheese (trappista). What's this and why I c
I bought a piece of Parmesan cheese over internet. When it arrived (in a styrofoam box) I measured its temperature and it was 17,8° C (64° F). I think
Is unwrapped, refrigerated cheese safe? I usually have Australian or New Zealand cheddar cheese or similar cheese in my refrigerator. Recently I've been disca
It is very hard to find cream cheese or mascarpone where I live in India, so I just wanted to know whether I can make a cheesecake with yogurt cheese or not?
I have an allergy to the histamines in various aged cheeses such as parmesan, romano, blue cheeses, etc. Many recipes call for parmesan for saltiness and flav
I made my cheese sauce with pre-shredded cheese (first problem I know), milk and butter. I tried to make a roux but without the flour I think I made it fail. T
I eat pizza constantly and have noticed that one of the most annoying pizza properties is cheese sliding. You take a bite and all the cheese is dragged off and
I have come across a few recipes that envolve a mix of goat cheese, cream and other hard cheeses. They're called 'royale' for some reason. Can anyone define the
It seems that the "cover" is harder than the other parts...
I have made cheese sauce before and it has never been sweet. No problem with butter and flour and then I added milk like before. White sauce was fine. So I adde
How can I fix it when the Brie is cracked on one spot? I am planning to bake it and I do not have a receipt to return it. I know last time I baked a Brie with c