You would get cheesey bread.
By adding ordinary household salt to the mixture of dye before useing...
Yes. All rennet does it make the cheese acidic. You can make very basic cheese by adding a dash of vinegar to milk, but it wont taste very nice!
An omelette is a dish made with eggs and cheese, and often chopped vegetables and/or meats. A basic omelette is made by whipping eggs and cream together, frying until nearly stiff, adding a layer of shredded cheese, folding half the egg over the top then heating until the cheese is melted. Adding sautéed vegetables or cooked chopped meats with the cheese is often done. A "Spanish" omelette is more similar to a frittata, where the vegetables (usually peppers and onions) are sautéed then the egg mixture and cheese are added and cooked (fried), [a frittata is baked] until done. Again, meats can be added. A quiche is an egg pie made similar to the frittata except the egg mixture is placed in a pie shell before baking.
IF the wastes are acidic in nature, adding basic (alkaline) materials would counteract the acidity.
IF the wastes are acidic in nature, adding basic (alkaline) materials would counteract the acidity.
There are many different recipes for making cheese fondue. The most basic one would be to slowly melt your cheese of choice, adding a small amount of liquid to maintain consistency. This is typically cream or some sort of brandy. The key to a fondue is to keep it warm in a fondue pot so that it doesn't curdle or solidify.
Acid
The basic steps are to heat the milk, add a curdling agent, strain the curds from the whey and then put the curds in a press. Some cheese has seasoning added at this point or mold injected like blue cheese. Then the cheese is aged for varying times for each type.
A basic sandwich is meat and cheese between two slices of bread.
adding, subtracting ,multiplication, divisision
Cheese or mouse bait where you can buy from stores
A basic substitution would be to use cream cheese instead. If you have a little time, a mixture of 1 tablespoon of cream mixed with every 8 ounces of softened cream cheese is better. If you don't have cream handy, you can use butter to blend with the cream cheese instead. Or use 1/4 cup of whipped cream.