Cheeses

Seeds of Withania coagulans (Solanaceae family). Also called vegetable rennet ; paneer band, paneer dodi, Tukhm-e-Hayat (urdu and persian)

All cheese is processed to some extent like cheese burger cheese is the most processed.

If you see 'processed cheese product' your dealing with something that contains cheese but has other ingredients added. Sometimes added fats and salt as well as preservatives.

"Goo-da" is the common mispronunciation used in the USA. In the UK, its pronouced "Gow-Duh", which is much closer to the correct Dutch pronounciation "How-duh," (with a gutteral sound on the G), rather like you are speaking from the throat.

Milk, cheese and green veg all contain calcium.

Bacon does not contain fibre. Any fibre coming from a bacon sandwich would be from the bread or any vegetables such as lettuce or tomato added to the sandwich.

can be known as a kaas

but most commonly called . simply a cheese maker

Simple :)

Just either pour boiled water onto the hardened cheese, or put it in a bowl/basin of boiled water. It will come off quickly. (This could melt the brush though).

Alternatively, just put the brush into the dishwasher with the rest of the dishes and it will be cleaned by the end of the cycle.

Only the "light" versions of cream cheese are healthy; the regular versions still contain a lot of fat and a lot of saturated fat. Luckily, light versions taste just the same.

European Munster and American muenster are different. The American cheese is a semi-softwhite cheese with a bland taste. It's chief virtue is it's comparatively low fat. European Munster is a sharp tasting softer cheese with quite distinct taste.

Yes. They specifically sell the Cabot Extra Sharp Cheddar in both white and yellow colors.

Both types taste the same.

American cooking uses (nearly) every ingredient you can think of. The only things you won't find here are some very, very regional foods that we may not accept as things we would eat but really, those are rare and hardly worth a mention. I've lived outside of the country and found some things elsewhere that I crave here and cannot find but they're related more to a brand of food not necessarily a "type" of food. In general, though, if I can read between the lines of your question: a typical American meal would contain a salad or soup, a meat of some kind (or fish), a starch like potatoes, rice or pasta, a cooked vegetable (the most common are corn, green beans, squash, peas, carrots, and a few others like brussel sprouts, etc). Dessert is fairly common and is usually ice cream, cake, pie, fruit with topping, or a prepared dessert like pudding or a gelled dish. I believe most nutritionists would say that we use too much salt, too much white sugar, and aren't balanced in our eating. We're coming around, though, and more restaurants are offering food that isn't so heavily salted, is made with fresh ingredients, and has more focus on excellent quality. We eat a lot of melted cheese which isn't necessarily a good idea but it sure tastes good. And we drink too little red wine which I'm trying to remedy all by myself...

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

Cheese fondue usually goes clumpy if it is overcooked, or has had something acidic added to it (like lemon juice). If some of the cheese just has not melted properly, just put it through a blender and it will be fine. However if it's overcooked or separeted, it's better to throw it out and start again.

Casein is found naturally in all milk. It is what bonds to form cheese from milk.

It looks like a pretty cheesalicious monster!!! I know it's not funny~lol

Cheese don't sneer

Yes. Many cheese shop stands in Philly offer with whiz or no whiz -- but it's better with...

A 7 letter cheese dish starting with r is Ravioli

Lorraine Swiss

Depends how old it is. If it is very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very very old it may be deadly. If you have bought it in a supermarket/ mall, it will be fine to cunsume.

In the 1930s, cheese prices probably ranged around 5 cents.

yes it is write me back good for throat

feta cheese and if you like more a taste to it go with goat cheese

Use a double boiler. A double boiler won't burn it or harden the edges as readily as a microwave, or a pot or pan set on a burner on a stove top. It will leave the product warm, smooth, and creamy, like for fondue, or nachos. There should be less waste that way too; more edible product, less tough, burnt, inedible product.