CHeese???
Q. whut is ur fave. kind???
Asked by aprill konrad - Wed Jan 9 15:33:23 2008 - Other - Food & Drink - 12 Answers - Comments

A. I like Mild Cheddar, it's yummy!!! Also pepper-jack is really good, I don't like sharp!
Answered by Loan_Officer_Diva - Wed Jan 9 15:37:02 2008

Is Philadelphia cream cheese or soft cheese? Or is that the same?
Q. Im planning to make a carrot cake for my baby's first birthday and in order to make the frosting i need to use cream cheese. I went to Tesco to buy some but all I could find was Philadelphia soft cheese- said on it. Can I use it as a cream cheese, or is that cream cheese in real. Please help as the big day is coming, and I dont want to fail as a mummy. Thanks!
Asked by type980 - Thu Nov 1 04:44:24 2007 - Cooking & Recipes - 11 Answers - Comments

A. Its the same
Answered by ROBIN HOOD - Thu Nov 1 04:47:39 2007

how do you make a simple nacho cheese dip?
Q. i don't need to add anything else, i JUST want the simple cheese. but i don't know what kind of cheese you use. i don't want to add anything else other than cheese. are you suppose to use microwave to melt it??? and what type of cheese?
Asked by i love FTSK!!!!!!!! - Thu Aug 30 14:34:59 2007 - Cooking & Recipes - 7 Answers - Comments

A. Easy Nacho Cheese Dip Recipe #104067 This is as simple as it gets. You can make it as spicy or as mild as you like. It is perfect to take to holiday get-togethers. Just put it in your crockpot, grab a bag of nachos and you are good to go. My friend makes it every time her DH has a poker party and it goes like hotcakes. I have NO idea what a serving size would be or how much it serves. by momofallboys | Edit...My Notes Requires Premium Membership My Notes only you see your private notes, and they print with the recipe. 20 servings 40 min 10 min prep Change to: servings US Metric 1 lb ground beef 1 (16 ounce) jar salsa (hot, medium or mild, your choice) 1 (2 lb) package Velveeta cheese Not the one? See other Easy Nacho Cheese Dip Recipes < [cont.]
Answered by Angelbabby_98 - Thu Aug 30 18:07:26 2007

How do I stabilize melting cheese for a dip?
Q. I'd like to know the "scientific" principles behind stabilization of the fats in cheese when it melts. I'm interested in making some cheese sauces that don't separate when they melt, cool, or are re-heated. Sort of like a fondue (which I don't know how to make either, but that's another question!) :) What is it that I add to melting cheese to keep it from separating so I can have some tasty homemade cheese dip? Thanks!!
Asked by Jean C - Sun Oct 7 23:29:25 2007 - Cooking & Recipes - 10 Answers - Comments

A. I know that when you make fondue you add either a little bit of corn starch or flour to stabilize the cheese. I think if you were to make a basic roux ... equal parts flour and butter and cooked till it combines and turns light gold and then add cold milk to the mixture when you were to add the cheese you would not have any issues with separation.
Answered by demjam - Sun Oct 7 23:35:37 2007

What's the difference between cream cheese and curd cheese? How to make cream/curd cheese at home?
Q. I was wondering if there is any difference between cream and curd cheese!Some recipes mention cream cheese and some require curd cheese. Is there any difference at all. Please can someone tell mehow to make them at home? I thought cream cheese was made using thick cream and culture and then separated from whey. but when i tried it out at home, it turned into butter. i never realized that and it completely ruined my "key lime cheesecake"...please help!!!
Asked by Shotokan - Wed Jun 20 04:02:33 2007 - Cooking & Recipes - 3 Answers - Comments

A. Curd cheese has different meanings depending on where you are. Curd cheese is similar to cream cheese but with a lower fat content and it, like cottage cheese, has had a lactic starter added. This gives it a light acidity and a light flavour, colour and texture. It is sometimes called medium-fat soft cheese. I like it best of all for cheesecakes because it gives them a lighter flavour and texture, as you will discover if you make the Curd Cheesecake with Greek Yoghurt That said, in Canada (specifically Quebec) Curd Cheese is large cheese curds from cheddar, before it's been pressed. It's sold loose in bags with a bit of whey in the bottom of the bag, so you know it's fresh. It squeaks when you bite it. We use it in poutine and on hot… [cont.]
Answered by RanaBanana - Wed Jun 20 06:53:45 2007

What brand of parmesan cheese should i use to make alfredo sauce?
Q. i tried making alfredo sauce today with half and half cream kraft pre-shredded parmesan cheese the product was not pretty . . . the cheese didnt melt and mix with the cream... it was all lumpy n independent so im just wondering what brand of cheese do people use to make alfredo sauces? or just any "FRESH" shredded Parmesan would do?
Asked by - Thu Aug 13 21:45:08 2009 - Cooking & Recipes - 8 Answers - Comments

A. The brand isn't important...okay, let me back up here. The brand should NOT be Kraft. Choose an imported, aged more than 6 months wedge of whole (not grated or shredded) Parmesan cheese. Imported from Parma, Italy. You'll find this in the dairy or possibly deli section of your grocery. It'll be wrapped in plastic and shaped like a slice of pizza. You want to grate your own, the pre-grated stuff usually has non-caking ingredients in it...ick. Also, I never add the Parmesan cheese until I've removed the Alfredo from the heat. It should JUST melt within the pasta dish. It should melt from the residual heat of the cream and pasta.
Answered by artistagent116 - Thu Aug 13 21:52:45 2009

you sold 10 slices of cheese pizza, How many slices of pepperoni pizza did you sell?
Q. You are selling slices of cheese and pepperoni pizza for a fundraiser. If you sell 0 cheese slices, then you must sell 15 pepperoni slices. For every 2 cheese slices sold, the # of pepperoni slices that need to be sold decreases by 1.
Asked by Fruit Basket - Sun Mar 2 00:51:57 2008 - Homework Help - 13 Answers - Comments

A. For every 2 cheese slices sold, pepperoni slices go down by 1 0 cheese and 15 pepperoni 2 cheese pizzas you need 14 pepperoni (decreases by 1) 4 cheese pizzas, 13 pepperoni 6 cheese 12 pepperoni 8 cheese 11 pepperone 10 cheese 10 pepperoni
Answered by SJM60 - Sun Mar 2 00:58:50 2008

What type of cheese is used on pizza?
Q. I'm talking about the cheese that's all stretchy and delicious. The cheese never stretches when I order from Pizza Hut but I ordered from this little pizza shop and the cheese was really good and melty and stretchy. I want to make my own pizza but I want this cheese.
Asked by SmartyPants - Tue Aug 21 18:49:55 2007 - Cooking & Recipes - 11 Answers - Comments

A. FRESH mozzarella! Not storebought sliced or crumbled!
Answered by vat - Tue Aug 21 18:59:00 2007

How can I make blue cheese at home?
Q. I guess I have to add details. I am far away from cheese-civilized countries. Like on an island. I got fresh milk after looking for it 3 years, and rennet , I have plenty of it now. I make farmer's cheese but there is nothing else! No sour cream, no yogurt, nothing diary! How can I use pure penicillin to get blue cheese? I hope you got it. ONLY milk and drug store. Possible?
Asked by Arturo - Fri Apr 20 10:53:21 2007 - Cooking & Recipes - Answers - Comments

A. Sorry, you're going to need a blue cheese culture, sounds like you have everything else, just 1/4oz is what you'd need for the curd of 2 gallons, again sorry
Answered by - Sun Apr 22 22:23:59 2007

How much cheese is it advisable to eat each day?
Q. I am a moderate eater of cheese. To an extent the consumption of cheese is good for us, but since it is pure fat, how much is too much?
Asked by . - Thu Jul 3 10:25:41 2008 - Diet & Fitness - 1 Answers - Comments

A. Cheese also has a lot of sodium, which is bad. An ounce of cheese is a square 1 inch by 1 inch or 1 slice. not much, huh and one ounce of American cheese has 6.9 grams of fat. It is recommended that in a 1500 calorie diet to only have 40 to 50 fat grams all day. So that 1 ounce of cheese is like 15% or more of the total fat for one day. Try low fat cheeses, but still watch the sodium. The old FDA food pyramid is still the best. 1 ounce equals a serving and it recommends 2-3 servings per day. if you go to this site and put in your info it will be more specific for you.
Answered by april T - Thu Jul 3 10:30:48 2008

What is the name of the cheese that crumbles and melts in your mouth?
Q. It is sometimes served on a cheese platter alongside matured chedder and other cheeses It looks like matured chedder but crumbles a little when you cut it, has a sharpish taste and seems to melt in your mouth. Please tell me if this is classed as a hard cheese as I am on a diet and can't eat soft cheeses such as camembert & brie. No it isnt fetta or blue vein - I know both of those...
Asked by girl from oz - Mon Aug 27 03:50:31 2007 - Other - Food & Drink - 5 Answers - Comments

A. If the color is similar to the cheddar, it might be a Colby-jack which is also orangish-yellow and kind of crumbly. The melt in your mouth part is probably relevant to the person eating it in this case. If "looks like matured cheddar" doesn't mean orangish-yellow, you could be talking about Bleu Cheese which quite possibly could be classified as a soft cheese. Also, there is an aged, extra sharp cheddar which may be served along side a milder cheddar on a platter (if this is not what you mean by matured cheddar) and would look like other Cheddars. It also tends to crumble when you cut it due to having a lower moisture content from aging and is understandably sharp tasting. Aged, extra sharp Cheddar would of course be a hard… [cont.]
Answered by Lenny - Mon Aug 27 04:41:58 2007

Cheese???
Q. I want to make melted cheese like the one's they serve at my school for us to dip our pretzels in. Can I use regular cheese squares like the one's that are usually meant for making cheese sandwhiches and subs and grilled cheese or do I need some kind of other cheese. The cheese is real gooey and good. How long should I stick it in my microwave foe?
Asked by The King A-Nash - Tue Feb 5 15:43:31 2008 - Cooking & Recipes - 9 Answers - 1 Comments

A. Either get Velveeta or a jar of Cheese. If you use the other cheese it will get clumpy and stringy and you want smooth and creamy! Good Luck!!
Answered by buterfly_anjil - Tue Feb 5 16:37:36 2008

What type of cheese do they use in cheesy pasta sauces at Italian Restaurants?
Q. I normally make a typical white sauce (using butter, flour and milk) and I add a basic mild cheddar cheese to the sauce near the end but it never seems to taste the same as the sauces I eat at Italian restaurants. Does anyone know what type of cheese they tend to use in basic cheese sauces or what else they add to the sauce? Thanks.
Asked by Bensock - Sun Oct 5 12:36:54 2008 - Cooking & Recipes - 4 Answers - Comments

A. Parmigiano Reggiano Cheese, Grana Padano Cheese, Asiago Classico, Pecorino Romano, Fontina, Fontal, Montasio - there are a lot of possibilities. Go to a specialty cheese store and ask to sample grating cheeses to go in a white sauce - they will let you try them and then you can pick which one(s) you like.
Answered by nicholeati - Tue Oct 7 11:26:17 2008

What type of cheese could I use in baking when the recipe calls for processed cheese product?
Q. I would like to make a nice cheese potato dish, but the recipe calls for 8 ounces of a processed cheese product that is known for it's melting abilities. I would much rather not use it, and use a nice cheese instead. What type of cheese would melt well and would lend itself well to a potato and bacon and cheese dish? thank you!
Asked by - Wed Sep 7 00:59:11 2011 - Cooking & Recipes - 3 Answers - Comments

A. You are better off finding a recipe that doesn't use ingredients you don't like. The recipe was likely "designed" to use processed cheese and if you just use regular cheese it will probably get greasy or grainy.
Answered by dmspilot00 - Wed Sep 7 02:46:26 2011

What kind of cheese are you suppose to use with a chocolate/cheese fountain?
Q. I know that chocolate fountains WILL work with cheese but it does not say what kind of cheese. I was planning on using the canned cheese from a bulk food store.(Baseball game nacho cheese) But is that thin enough or do I have to thin THAT cheese with cream or wine. Please help I cannot find a "recipe" anywhere!!!
Asked by Mandy H - Wed Jan 3 11:15:55 2007 - Cooking & Recipes - 2 Answers - Comments

A. OK, I did a little research for you. The fountain temperature runs at 106-108 degrees, so my best guess would be what you came up with and use Nacho cheese that's thinned which you may not have to do. They say to use oil to thin chocolate a little at a time. So what I was would do is, before I bought alot of something I might use, is to get as little of the Nacho cheese, even if it means buying Nachos at the corner store, put alot of cheese in the bottom of the tray, and take it home, pour the cheese in a small pan and heat it up slowly, have an Instant Read Thermometer there and when the cheese gets to 106 degrees check the consistency, does it flow easy enough, add some milk and see what happens and watch it to see if the milk makes the… [cont.]
Answered by - Wed Jan 3 12:29:09 2007

Why does cheese stick to the bag in the refrigerator?
Q. Sometimes shredded cheese will stick to the sides of a bag. We usually don't have the cheese outside of the refrigirator for long.
Asked by btb4u - Sun May 18 13:28:09 2008 - Other - Food & Drink - 7 Answers - Comments

A. Because the cheese's moisture makes the bag cling to the cheese.
Answered by Peek-a-boo - Sun May 18 13:39:33 2008

What kind of cheese is supposed to be used for cheese tamales?
Q. My mother is planning to make cheese tamales on Saturday (Oh, man. This is gonna turn out baaad. :0). She wants to know what kind of cheese she should buy for the tamales. I've heard Monterey Jack is good.
Asked by Shonee - Wed Sep 16 18:45:57 2009 - Ethnic Cuisine - 7 Answers - Comments

A. Monterey jack is good, pepperjack is good. She could even combine those with cheddar if she wants.
Answered by RoseBud - Wed Sep 16 18:50:01 2009

What cheese can i use to substitute mascarpone in tiramisu?
Q. I am meant to use 475g of mascarpone cheese in the tiramisu im making but i can't find it anywhere and it's meant to be expensive, so i was wondering if i could use a substitute cheese and if so do i use the 475g like i was going to with mascarpone? thanks! Ohh maybe that's why i can't find it anywhere in the uk.. Does anyone know what it is in the uk or a substitute?
Asked by Beth Baybe - Sat Jun 28 07:50:16 2008 - Cooking & Recipes - 7 Answers - Comments

A. Here is a recipe for a substitute, it is closer than just cream cheese. 16 ounces cream cheese 1/3 cup sour cream 1/4 cup heavy whipping cream Directions 1Blend all three ingredients together until smooth. Here is the recipie switched into g/ml 453.59 g cream cheese 78.78 ml sour cream 59.15 ml heavy whipping cream
Answered by MJT - Sat Jun 28 08:00:55 2008

How can I grate cheese without a cheese grater or food processor?
Q. I have to grate some cheese tonight for pizza but I do not have a food processor or cheese grater. How can I grate cheese?
Asked by - Tue Jun 7 11:36:50 2011 - Cooking & Recipes - 8 Answers - Comments

A. Can try to slice it thinly, i guess thats the best you can do.
Answered by - Tue Jun 7 11:39:35 2011

What is the most healthiest cheese for bodybuilding?
Q. What type of cheese has the lowest fat, highest protien. The point is what cheese is best for body building, American, Swiss, Provolone? I know cottage is great for bodybuilding but all of those 3, what will be the best, or should I not eat the cheese since it has fat calories?
Asked by Bundy - Mon Jan 12 18:27:00 2009 - Diet & Fitness - 1 Answers - 1 Comments

A. provolone cheese is the healthiest for bodybuilding it has high protein
Answered by crazyman - Tue Jan 13 18:30:15 2009