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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.

470 questions
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Parmesan rind: should I use it, or trash it?

I grate my own Parmesan cheese (and others). When I get down to the rind, I usually throw it out. Is there a use for it?
apaderno
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I bought Mainland's vintage cheddar, it tastes... stale?

Normally I bought a cheddar slice, which I've been eaten since child. It has a smooth and milky taste. This time I wanted to try something premium so I bought the pricier, but same kind of cheese. (cheddar) However, when I taste it the texture…
5argon
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Are you supposed to eat the rind of Brie cheese?

I've heard that it's OK to eat this, but I think it tastes gross. Are you really supposed to?
SamAlterman
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2 answers

Why does Swiss Cheese have holes?

I've always enjoyed eating cheese. Just getting that out of the way. I've never quite figured out why Swiss Cheese has holes! I mean, I can understand different shapes like round, square, triangular - though I can't quite fathom why swiss has holes,…
Marco Ceppi
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12 answers

What's the difference between Greek and Bulgarian Feta Cheese

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 they be suitably substituted for each other?
lomaxx
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Is there a way to recover hardened Pecorino Romano?

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. :) I actually cut a small piece and it was quite crunchy! I tried to grate it and it's…
milesmeow
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Overwhelmed by cheese

I have been trying to improve my skills in the kitchen by watching some professional chefs on television, I have a serious problem though, many of the recipes they describe contain different kinds of cheese, I can get cheddar easily but after…
Simmerdown
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9 answers

Cheap cheese is tasteless. Can I make it tastier in my mac and cheese?

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, when I make macaroni with it, it's just tasteles. Is there anything I can do to keep…
glacier
11
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1 answer

What are these little crystals in my Cheese?

In some Mature Cheddar, whilst slicing with a knife, I've noticed some tiny crystals. What are these crystals are they a sign of good Cheddar or not?
Dog Ears
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What are the preferred uses for different sharpness of cheddar cheese?

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 does and seems to be more elastic, not to mention the flavor difference. What tasks are the…
emragins
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Why are cheese curds squeaky?

What causes the squeakiness, and why does it disappear so quickly? Why does microwaving bring back a bit of squeak?
Cascabel
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What does the rind say about a cheese?

There is a lot of variation in the rind of cheese, I dare say perhaps even more than in the cheeses themselves. Does the colour, texture, hardness etc. reveal anything about how the cheese was made, how it will taste, how old it is, etc.? Simply by…
Mien
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Do I need special gloves for mozzarella stretching?

I'd like to pick up some gloves for stretching mozzarella. I've seen gloves sold for just this on specialty sites like thebeveragepeople.com and thecheesemaker.com, but I can't tell if they're just a generic product sold as something specific. Is…
user3341874
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Why is cheese wax red?

All the cheese wax I've seen on cheese is always red. Is there a specific reason as to why this is? Can the wax be some color other than red, like maybe magenta?
Jenna Sloan
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Is this extremely soft "French raclette" cheese actually meant for raclette?

I bought some cheese labeled "French raclette" that's quite soft even when refrigerated. (In the store it seemed almost gooey, losing it shape, and in my home fridge it's still soft but a bit springy - maybe like a very very soft havarti, maybe way…
Cascabel
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