It depends on the type of cheese. Soft cheeses (such as Brie) get softer as they get older, until they dry up and go crusty (when they are way past their edible stage). Harder cheeses just get dry.
brie,& raclette
The melting point of cheese is around 82 °Celsius for hard, low-moisture cheeses such as Parmesan while soft, high-moisture cheeses will melt at around 55 °Celsius. In the presence of acids most cheese will melt smoothly
Answer:Cream cheese, because it holds the most moisture. Answer:Well, it depends on which cheeses you are experimenting on. I would say that cheeses with the most moisture would mold fastest.
Most cheeses don't mold fast at all!
This is caused by adiabatic cooling. Clouds rise and temperature drops and moisture condenses and falls on the windward side of the mountain. By the time they reach the other side (Lee) most of the moisture has already fallen.
in southwest England
This depends on how hot your body is. However, in most cases it is almost the same.
You may need a better grater. I think most hard cheeses grate easier
Much like most English Cheeses - Usually named after the town, village or region that they originally come from...
Usually, natural cheeses have a stank odor and processed cheeses don't smell, which could explain why some cheeses smell and others do not. Many cheese that have strong odors are infused with types of bacteria to develop their flavor and this causes unique aromas.
Gouda and Edam are Dutch cheeses. Most supermarkets should stock one or both cheeses.
Most cheeses are solid at room temperature.
Edam cheese has a very mild taste, slightly salty or nutty and almost no smell when compared to other cheeses. It also has a significantly lower fat content than many other traditional cheeses being approximately 28 percent with an average protein content of 25 percent. OR BECAUSE IT IS MADE BACKWARDS