So i'm putting a bagel with cheese and ham on it into a conventional oven to toast it a bit. My end goal is for the cheese to be completely melted and the bagel
To provide my diabetic guests with a low-carb option for dipping, I make cheddar cheese "crackers" by melting small mounds of cheddar on a silpat at 400° F.
Even generally speaking can Feta be substituted for Goat Cheese? I'm guessing that since Feta is usually more salty I would have to watch the salt, but any othe
I've now tried two different types of Brie cheese from my grocery store. The first was a triple cream version which was very mild and nice. The second was a "
I was thinking in particular about Brie because of its soft texture...
I'm talking about the one served on a parmesan crust bowl, but that's not all. Besides the parmesan bowl (they only showed the chef melting grated parmesan and
I had a bizarre experience with Velveeta this past weekend and was hoping you all could help me out. I bought a block of Velveeta and some Rotel canned tomatoe
Here in Europe (and perhaps only in Spain) I've noticed that most of the cheeses (hard and soft, but more often hard) contain an interesting list of artificial
I like to make a quick cheese omelet in the microwave, in a bowl (no pans to clean up). I had the technique working well, but one day switched from shredded che
I need to make a large batch (to serve 30) of mac 'n' cheese, and rather than bothering with my standard roux - cheese sauce, I thought maybe I could cheat with
I've had a wedge of Pecorino Romano wrapped in plastic wrap in the fridge for a while. There are many of you out there that probably have had the same problem.
The other day someone delighted me to a Stuffed Gougere. Mind you, I've made these delicacies at least 50 times, I've never figured out a way to stuff them with
Recently I was trying to replicate the Mexican Restaurant-style white cheese dip that can be found in mexican restaurants around the south east United States.
I had chunks of various hard cheeses, mostly parmesan, in my refrigerator for varying lengths of time. Some as long as 3+ months. I've never seen any obvious
I used to make mac and cheese with cheddar. Like many, I'm cutting costs due to the recession and I'm buying the cheapest cheese I can find. The problem is, w
What would be an appropriate substitute for parmesan (parmagiano reggiano) in a recipe?
In the answers to this question Jerk vegetable? one of the suggestions is to marinate some cheese. This is not something I have heard of before. I was wonderin
I went to buy some feta cheese today and noticed that there was both Greek and Bulgarian feta. I was wondering what the differences are between the two and can
I bought one of those blocks of Dubliner cheese (at Costco, sealed relatively well in wax paper) and left it in my car all afternoon and overnight by mistake.
I have a sandwich that says "sell by 11/4". The sandwich is white bread, provolone cheese, turkey breast, and some lettuce wrapped in a plastic bag. I went to