Yes, "Gorgonzola" should be capitalized because it is a proper noun referring to a specific type of cheese named after the town of Gorgonzola in Italy.

The scientific name for cream cheese is "philadelphia," named after the city where it was first produced in the 19th century.

TRUCKLE. A 19th C dialect word for a barrel shaped cheese. Article in Wikipedia 11th June 2009

No, except at the beginning of a sentence because it is

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Example:

Please buy parmesan cheese at the grocery.

Alyssa loves Kraft parmesan cheese a lot.

* Kraft is a proper

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** parmesa

n cheese is a commo

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The world's largest wheel of cheese was unveiled by Beemster, a Dutch manufacturer. The record-setting piece of cheese was more than 6ft (1.8m) wide and weighed in at 1,323 pounds (600 kg).

After the unveiling of the record setting cheese, a swarm of mice has been said to invade the building. 1,000-3,000 mice have been said to swarm the building. Architect Bruno R. says "the foundation of the building was built on a large mouse colony," he continues, " I have never seen anything like what I witnessed today." ---Cheese Digest

*The bottom portion of the answer is a joke. We are also not affiliated with Cheese Digest, or any other subsidiaries of Cheese Incorporated.*

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Mozzarella cheese is far and away the most made and consumed cheese in the U.S. Because it's the cheese of choice for pizza. And now you know the rest of the story.

Traditionally, cheese knives can have various numbers of prongs or tines on the blade, depending on their specific purpose and the type of cheese they are designed to cut. There are typically three common types of cheese knives:

Cheese Knife with Two Prongs: This type of cheese knife often has two prongs on the blade and is used for cutting and serving soft cheeses. The prongs help lift and serve the cut cheese.

Cheese Knife with Three Prongs: Cheese knives with three prongs are designed for semi-soft or crumbly cheeses. The additional prong provides extra stability when cutting and serving these cheeses.

Cheese Knife with No Prongs: Some cheese knives have a single blade with no prongs. These are typically used for hard cheeses, and they work well for cutting, slicing, and portioning.

It's important to note that there is a wide variety of cheese knives available, and their designs can vary. Some cheese knives may have additional features, such as offset blades, forked tips, or serrated edges, to cater to different types of cheese and serving preferences. The choice of a cheese knife depends on the specific cheese being served and personal preference.

Some milk products do not contain lactose, such as cottage cheese and other types of cheese. Generally, it is thought that it is safe to offer yogurt and cheese, although products that contain lactose are probably safe, if offered in small amounts. Interestingly, live culture yogurt does contain lactose when it is produced; however the live organisms in the yogurt consume the lactose, eventually removing the lactose entirely from the yogurt before it is consumed! Cheese products with onions or garlic in them are best avoided, because of the risk of Heinz body hemolytic anemia.

Cold pack cheeses are a variety of natural cheeses that are ground without heat and are spreadable. Aged cheese is cheese that has been aged for different periods of time.

No, if it is spoiled you cannot safely use it. If it's just past its expiration date by 1 to 5 days, it's probably still safe to use.

A sharp white American cheese. Very creamy texture too.

string cheese

That will depend how well it has been stored and whether or not the package has been opened. I have used unopened cream cheese 2 weeks beyond the package date.

Usually anywhere from 90 to 120 caloires or so, depending on the brand and size.

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.

The temperature is more of a factor than light.

About 25 cups

Jews who do not follow Jewish religious laws concerning kashrut will eat brie without caring.

As for those who do observe the laws, there are many cheeses that are produced using rennet or other particulates derived from animals and are therefore not kosher. If such a cheese is produced in the same vats or areas as the brie, that will render the brie non-kosher. Most facilities that produce brie have this issue. However, brie itself can be made in a kosher way and there are some select grocers that will sell kosher brie (that was produced in unique brie-only vats).

Limburger cheese's pungent odor is caused by the bacteria Brevibacterium linens, which is partially responsible for body odor and particularly smelly feet. This bacteria is inoculated on the outside of the block of cheese and as it grows softens the cheese as it ages.

you could try making a "pita pizza" you take pita bread but tomato sauce( or whatever sauce your using) sprinkle some cheese on it and leave it in the microwave for a minute. it you want your pizza crispier toast the pita bread first! :) good luck

12 ounces of cheese

yes he is the little yellow guy