Cheeses

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

yes he is the little yellow guy

Cheese is transported in a refridgerated unit .This saves the cheese from turning .It is also stacked on racks to prevent spills.

You can but it would have a different texture. You would be better off using cream cheese or mascarpone.

Of course you CAN - but is it a good idea. Cheese always loses alot of flavour after freezing.

Over ten thousand containers were sold in 2000...Now who would want to know a think like that?

kraft mac and cheese...drain water from noodles...one level tablespoon of canola oil or whatever you choose, olive, margarine..etc...your pick...then mix up the noodles and cheese powder with the oil....finally a handfull of shredded cheese mixed into the entire pot...the noodles should still be hot so they will melt the fresh cheese....salt and pepper to taste....hope that helps

Left hand palm up, fingers kind of pointing off to the right. Right hand palm down, on top of left hand, fingers kind of pointing off to the left. Hands and fingers relaxed. Twist right hand back and forth on top of left hand a couple of times.

If I remember correctly it was something like Yumbo I use to love those

Longhorn cheese is a type of mild Colby cheese cut into a half circle shape.

Colby jack cheese is a combination of two different cheeses. It is made up of Colby (a yellow cheese) and Jack cheese (a mild, white cheese). It is usually cut in a brick style.

Thus, the differences are::

1. Longhorn is all one cheese; Colby Jack is a combination of two cheeses.

2. The two cheeses are cut differently.

3. Flavor/taste

4. Color--Longhorn is uniform; Colby Jack is mottled orange and white.

The question is mixing the names. I believe it should be Parmesan - Reggiano and Pecorino - Romano. The are two different varieties of hard cheese with the Roman being sharper (saltier?) than the Parmesan. Both are used for grating but the Parmesan can also be used on a cheese tray as thin slices or "shaved" into a salad by using a potato peeler.

I Tried It Its Not That Sour

Any food that required refrigeration will eventually go bad - even in the refrigerator. Refrigeration delays spoilage by slowing microbial growth - it does not prevent it.

Cheese from Foster's Home of Imaginary Friends.

Any food item that has expired is not safe to eat. That is the reasoning behind the expiration date to let you know how long the food is good. It can cause food poisoning or other stomach pains.

nothing really. it depends what you put in it, lets say you put in something like tap water conditioner in your fishes water. you might want to call poisin control. if you didnt put anything like that in it you should be fine.

Churning cheese is for members only, but if you luckily are, it's pretty simple:

1. Get a bucket of milk (doesn't matter where you get it).

2. Find a butter churn such as the one on the 2nd floor of the Cooking Guild near Varrock.

3. Click the churn & choose whether you wish to make butter, cream, or cheese.

there is no tree that cheese grows on cheese is dairy and comes from cows

That will be variable depending upon the weight of each slice - which will depend upon thickness and overall dimensions of the slices. I have seen some packaged lunch meats that were an ounce per slice. If you get your meat sliced fresh at the deli, you can ask them to adjust the thickness.