Cheeses

yes all cheese contains small micro traces of uranium due to the process from milk to cheese, the equipment used contains uranium and this transfers into the cheese.

so your cheese is a little radioactive

It does not have to be, however it is quite a bland cheese in itself and is better when cooked in a dish.

Chocolate doesn't have feelings however, you will feel better when eating chocolate as it increases the levels of serotonin in the brain.

Ref:

http:/enzperiodzwikipediazperiodzorg/wiki/Chocolate

Gruyere at a pinch, but there really is no substitute for Emmental. The sweet, nutty flavour is almost unique. If the recipe wants Emmental and Gruyere isn't available then don't make the recipe. Or at least don't make it and expect it to be as good. Sorry for being so negative!

Rennet is sold commercially. Rennin, basically the same, is sold in supermarkets.

If you eat too much of it, it can make you fat. It gives you protein and even vitamin D if you get the right cheese. Some cheeses have live cultures in them, those bacteria can help your immune system.

In north America it's a dairy. In Europe other names.

It was discontinued by the Campbell Soup company (owner of the Franco-American) brand sometime in the late 1990s or early 2000s. I had been looking for it for years myself, and discovered that it has been discontinued, but there is a small but vocal group of people petitioning Campbell's to bring it back. If you want you can e-mail Campbell's, but I doubt they will bring it back. It has been gone at least 5-10 years.

To find an equilibrium with the silver ratio.

You have to walk the line between too much, which will melt out of the sandwich and make it very messy, and the right amount. A single slice is typical and three slices is probably the maximum, some places serve a 3 cheese sandwich. Two slices with a slice of ham in between is good too.

Yes but its main diet should be meet based.

I'm not sure if this is exactly what you are looking for, but there is a common recipe for a whipped cream substitute.

1/3 cup ice cold water

1 1/4 tsp lemon juice

1/2 tsp vanilla

1/3 cup nonfat dry (powdered) milk

2 Tbsp sugar

Combine water, lemon juice and vanilla; stir in nonfat dry milk powder. Beat 5-10 minutes or until stiff. Add sugar 1 Tbsp at a time while continuing to beat. If using this as a topping, beat just prior to serving to avoid separation and flattening.

As a substitution in things that will be baked or cooked, I use my basic meringue recipe or the following:

Beat egg whites until stiff, then add 1 sliced banana per egg white used and beat again until bananas are dissolved. Or, add melted marshmallow to the white of an egg and beat until stiff.

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== == Heat milk to boiling point and add 2 tbs / 3 pints of milk of vinegar or lemon/lime juice.

Stir.

Skim the curd.

Drain curd on a sieve covered with cheesecloth.

Tie the cheesecloth and press between two cutting boards with something heavy on top.

Mild in flavor, but yes, it does have flavor. This is not your average flavorless cheese. This cheese tastes like cheese is supposed to taste, yet is not strong. It will not overwhelm any recipe and often children will find it their new favorite snack. The texture is creamy. Easy to cut and grate, also melts beautifully. This cheese will make any recipe you usually put your average cheese in, taste like a gourmet dish...without any extra work! It is also delightful as a snack, the flavor stands alone and is great before or after meals. Enjoy with a beer or glass of wine at any gathering.

Every cheese has there own taste, right? With the bacteria being a key ingredient, causes the cheese to have a certain flavor. The bacteria then spreads and sends the flavor to all of the parts of the cheese.

You should be fine. Pineapple is an alkaline fruit and should not be a problem. When trying new fruit you should test a small quantity first and see if your stomach reacts. Always try to eat the fruit as ripe as possible as an under ripe pineapple may trigger some indigestion. Gastritis diets recommend an 80% alkaline intake.

I used a metal ramekin (you could use glass too) and put the mozzarella cheese inside. Then fill a sauce pan with a small amount of water and put the ramekin in the water (not enough water to make the ramekin float). Heat the water carefully (don't leave it unattended) until the cheese melts. Try to stir the cheese while heating, but be careful not to let the steam or metal burn you. I used a chop stick. :) Worked great and I poured it on chicken enchiladas!

When adding Parmesan cheese to a cream sauce, make sure your heat is about medium to medium-high. Use a whisk while you are grating it into the sauce. You should continue to whisk it until the cheese has melted. Parmesan cheese is a hard cheese so it needs a higher heat than soft cheeses in order to melt or it will just stick and make a clump.

No, cheese its are better

CHEEZ ITS all the way!!

Cheese Nips got discontinued