The scientific name for the mold on cheddar cheese is Penicillium roqueforti.

The Lighter Side of History: Bologna History;(Which means some historical fact and a whole lot of bologna) It was Lord Prince Duke Jacques St. Chedder who first made chedder cheese in 980 AD. Prior to the invention of chedder cheese there was only two forms of cheese which were goats cheese and American cheese, although some historians, particularly the Swiss historians, will claim that Swiss cheese was made before Cheddar but it is just not true...at least not in this bogus historical account where truth only gets in the way of perfectly good nonsense. Lord Prince Duke Jacques St. Chedder came to invent Chedder cheese because of his great hunger for a sharp and cheesey like food that was thick and creamy in texture and would clog the arteries in no time flat. After years of experimentation he finally discovered the coveted recipe when he began to knead the curds with salt and then drain the whey. Editors note: All right Mr. that's enough. The Society of Uptight and Really Really Serious Historians, (S.U.R.R.S.H.), has no historical records or accounts of any Lord Prince Duke Jacques St. Chedder and would like you to at least make an effort to tell some historical truth. Oh come on! Historical truth? What the heck is that? Is that anything like mathematical fiction? Illiterate literature? Historical truth...Pffffffftttt! Your opinions are out of policy. Answer the question directly and as truthfully as possible...do you think you can do that? Oh all right. I will try. The name chedder cheese is used internationally for any form of cheese marketed as "chedder cheese" and does not have a PDO. A PDO is a protected designation of origin which means any Tom, Dick or Harry can make a cheese that imitates Chedder cheese and market it as "chedder cheese" and get away with it. Unless, of course, someone tries to market their imitation "chedder cheese" as West Country Farmhouse Chedder as the European Union recognizes West Country Farmhouse Chedder as having a PDO. Chedder cheese has been made since at least 1170 AD and it is guessed that Romans brought Chedder to the world from England. Prior to this chedder cheese just wasn't chedder if it wasn't made within thirty miles, or more appropriately 48 Km of Wells Cathedral. S.U.R.R.S.H. accepts this account as an honest attempt at historical accuracy. Yeah? Well we all know how cheesey S.U.R.R.S.H. can be.

The temperature is more of a factor than light.

Cost is $3.59

Yes it can. DO NOT MICROWAVE CHEESE BALLS!

cow's milk

It depends on how it's stored, but it won't go off the moment the date turns midnight. It will deteriorate with time, but the most likely thing is that once opened and cut, it will dry out. It may also attract mould - I simply trim the mouldy bits off.

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Incidentally, "expiry" is a shorter and rather more elegant adjective than "expiration".

in California it is $3.00 in California it is $3.00

Frozen goat's milk is fine for making cheese. For any recipe, you are going to need to heat the milk to a liquid state. When heating, make sure that you stir almost constantly, otherwise the milk will burn. It's helpful to have a thermometer because the recipes will require that you will need to get it to a specific temperature. Hope this helps!! ~H

the question is how big is nick sims dick

SAMs club

Yes, but the tastes are distinctly different; Velvetta is much more mild than chedder so it may make the recipe less flavorful.

I have eaten it safely over 2 weeks after expiry - I think it gets better

See http://www.answers.com/topic/cheddar-cheese-1 Melted/unmelted isn't going to make much difference.

According to various sites the cheese powder can be made by melting the cheese and mixing in water to produce a slurry. The cheese slurry is then sprayed on a drier to produce the powder. Commercial product may have additives such as colour, preservatives, anti-clumping agents, artificial flavour and fillers depending on the quality of the product.

Yes, it is excellent. If you like that, try "Old Nippy"

It's next to impossible to list every type of cheese and the percent lactose in it. It depends on the type of milk and cheese, and how much water or anything else was put in to dilute the cheese.

Monterey Jack and American cheddar are very similar. They can be interchanged in mos recipes.

it all depends where you are, and what kind of cheese you are looking at getting. for example, here in Canada, a pound (or large brick) of cheddar would be 8 0 10 dollars, where as a pound of parm or ricoatta would be close to 15 .. mind you, this is at a regular grocery store.

Two domino sized pieces of cheddar cheese contains seven grams of protein. Hope i helped!

Cheddar cheese was originally created in a village called Cheddar, in southwest England. There are caves at the edge of the village that provide ideal conditions for aging the cheese. Cheddar cheese has been around for at least 800 years.

Yes. Texture is slightly altered, but otherwise it's perfectly ok. If you use a microoven to defrost it, make sure you do so very slowly, as Swiss cheese tends to melt very easily.