Cheeses

a million trillion zillion :)

If you want to add meat you can depending how you like it.

Well, typically any kind of cheese is good for your body because it contains calcium. Calcium is very good for your body because it makes your bones and teeth stronger.

It will grow mold before it spoils. You can cut off the mold and still use the cheese. Keeping it cold impedes the growth of the mold. Cheese will keep unrefrigerated for weeks. However, it will dry out and become very bad tasting.

okay well first of all you need to find a pregnant lady. now this lady is crucial to making this cheese because only they can produce the right kind of milk. now, have her squirt her creamy contents into a cup. let it sit in you fridge for about 2 1/2 weeks so it can become "fermented". now you drain the the leftover liquid and WAAAAABAAAMMMM!!! that's how you make Roquefort Cheese. your welcome and hope it helped.

I'm not so sure with all types of cream cheese. I think philadelphia have something with like 1/3% fat or something, so it probably doesn't have allot of sugar.

You can not freeze Bocconcini to make it last longer. Due to the delicate nature of the fresh cheese product, it does not freeze and defrost well and the product texture will be well below its usual quality if you freeze it. Ricotta also does not take kindly to being frozen. Freezing ricotta cheese will not spoil it, but it will change its texture and the cheese will be well below its optimum quality, therefore we do not recommend freezing. Some other cheeses are fine to freeze including hard grated cheeses (Parmesan, Pecorino). These can be frozen and taken out in portions to defrost and use as desired.

melt it in a sauce pan with a small amount of 2% milk

There is no specific amount of cheese that is dangerous. It would depend on the individual person, their health at the time they were eating the cheese, their bodies reaction to cheese (some people are alergic) and how fast the cheese was eaten.

no

The bacteria used to make cheese are generally known as lactic acid bacteria (LAB). These bacteria convert lactic acid to lactate. Examples of these are Streptococcus thermophilus, and Lactobacillus helveticus.

Secondary bacterial cultures are introduced to produce texture, flavours and the holes in Swiss cheese.

When I make mac and cheese from scratch it takes about an hour.
20 minutes to boil the macaroni (add 30 minutes if I make fresh pasta)
20 minutes to make the cheese sauce (while the macaroni is boiling)
about 10 minutes of prep work.
and 30 minutes to bake the mac and cheese (Maccheroni e formaggio)

Majority of provolone cheese do have pork enzymes. You really have to call the cheese manufacturer to get the right answer. i.e. Sargento products does not contain any pork enzymes as the they stated on their website in FAQ section.

Cheese Nips were sold under the brand name of Nabisco, part of the Kraft Foods brand. Cheese Nips are small cheese flavoured crackers made from cheese manufactured by Kraft Foods.

Provel Cheese is manufactured by Hoffman, now owned by Kraft. I is a processed cheese including the ingredients of swiss, cheddar and provolone cheeses. Made to melt and break off as opposed to being stringy.

6 ounces = 3/4 cup

Yes it will, like any other cheese, but it normally lasts a little longer than other fresh cheeses.

I have personally found that Colby works well as a substitute.

try "Edam" this is a Dutch cheese yummy!!!

"Brie" a good french cheese that goes good with crackers and grapes!

There are 16 ounces in any pound, regardless what it is.

There is no "proper" way to make cheese,but there is a common way.The most common way to make cheese that i am fond of is to add bacteria into milk to create cheese and other dairy products (such as cream).

Simmer 1 qt nettles, 1 qt water, 1 tsp salt for 10 minutes. Strain. Add to warm milk. 1 cup curdles 4 quarts milk. Recipe can be halved or quartered

Celiacs can eat all blue cheeses except Roquefort which has mold introduced on moldy rye bread.

a week or so....