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Questions tagged [cheese]

Questions about the identification, use, storage, and sometimes production of cheese.

This tag may be used to refer to any type of cheese - mild or stinky, cow or goat or some other animal, hard or soft, it's covered in here.

Questions about cheese-making should also be tagged . Questions about a specific type of cheese should include a cheese-specific tag such as . Do not add a "-cheese" suffix when creating a new cheese tag.

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Is there a difference between Brie & Camembert?

I was listening to a program on Radio NZ where the broadcaster claimed that apart from size there was no difference? It's almost like today we put a brie label on and tomorrow a camembert one. Is this the case world wide or only in in NZ?
rbrayb
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What kind of cheese does Pizza Hut or Domino's use?

I have been experimenting with Pizza and cakes. I can easily purchase mozzarella in India and have been using it for pizza, but it doesn't come close to the cheese Pizza Hut or Domino's use. Do they use some special cheese? I would like to…
Kumar
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Pre-treatment of wet mozzarella balls to reduce moisture for pizzas - thoughts on method?

During my journeys of homemade pizza making I've come across the classic problem of it coming out as a wet mess, due to excess moisture of the toppings. A prime culprit of this was my use of supermarket wet mozzarella balls in the bag, and so have…
George Li
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What is the effect of using pasteurized milk in cheese making?

I am new to cheese making and I do not want to use raw milk to make cheese for health reasons. So, my next option is to use pasteurized milk. However, since pasteurization destroys some of the proteins one can say that there will be some differences…
Recep
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Is there a way to grate a block of cheese entirely without hurting one's fingers or knuckles?

You know the scenario: You grate the cheddar until you're left with a quarter-inch. What do you do? Try to grate it and risk cutting your knuckles, or pop it in your mouth and enjoy? Usually I do the latter, but I wondered if anyone has any tips for…
JYelton
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Why is my mac 'n' cheese grainy?

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 a short cut. I dug up an old recipe for crock pot mac 'n' cheese. I have used it with…
Juju
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What vegan substitutes are available for cheese?

Suppose I want a cheesy-tasting sauce that is vegan. How could I obtain this flavor (or something close to it) without using any actual milk or cheese?
forefinger
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How to store Parmesan cheese?

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 single large chunk. How does one go about setting up a block of dry, hard cheese for…
nelsonda
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Why does cheese have an expiry date?

I am wondering why there are expiry dates on cheese. Sorry if I am not very clear about how cheese is made, but isn't cheese made from rotten milk? Some cheeses have molds on them too.
lamwaiman1988
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Why is the outside of grilled cheese buttered?

Most grilled cheese recipes call for the outward faces of bread to be buttered, while the inside faces have the cheese inserted. However, this tends to cause your hands to become very oily when eating them. What's the motivation behind buttering the…
thesilican
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What is the flavor quality that makes cheese "sharp"? Are there other seasonings or foods with this "sharp flavor?

I love the flavor of sharp cheese (especially cheddar) and was wondering what exactly it is that makes aged cheese taste sharper. I was also wondering if there are any ingredients that emulate this sharp flavor.
Jordan Reiter
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Is cheese seasoned by default?

When I buy some Gouda, can I expect that it only contains the original fermented milk? E.g. cheese usually tastes somewhat salty and sometimes nutty. Is this because of seasoning or because of the properties of the milk that was fermented? If it is…
hgiesel
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Is Casu Marzu illegal in the United States?

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 year. Also, I have heard that it is illegal because it is unpasteurized. Wikipedia's…
samthebrand
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Can I freeze Parmesan?

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 affected?
Sven
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Liquid made with cream and penicillium roqueforti?

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 couple days creates a lovely tasty thick blue liquid. The stuff has a fancy French name, but…
Cascabel
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