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Cheeses
A food made from proteins and animal fat (generally cow, goats, buffalo and/or sheep).
3,483 Questions
Who first said the second mouse gets the cheese?
The meaning is that you won't necessarlily hurry up to be the winner. Just have patience and the reward will be there. (Hmmm... the first mouse died... get it?)
patient is right meaning. but we need to work according to the situation,some times it is better to be first,sometimes not.
I think it's a nasty remark when anyone uses the phase "The early bird gets the worm" for pointing out to someone that they're late. For example, I walked into work late this morning and my boss was quick on that statement. I, as arrogantly as I could, responded with "Second mouse gets the cheese though." I was sent home for the day to think about my attitude. Hence why you are reading this.
What is the type of cheese that is only made in Wisconsin?
rainbow, cheddar, colby, provolone, swiss, gouda, feta, montereyjack, farmer, freashcurds, and much much more.
Cheese is classified by its ripening process (how it is aged) or lack thereof. Within these broader categories, cheese can be classified by its origins, its age (and, consequently, its degree of softness or hardness), its milk(s), and whether or not the milk has been pasteurized.
Different cheese making traditions will have slightly different classification systems due to the use of different methods. Here is an attempt at a fairly general system of classification based on ripening process:
Fresh - Cheeses which are not aged, like fresh chèvre, queso fresco, etc.
Pasta Filata - Stretched-curd (mostly Italian) cheeses which develop long, thin curds (think string cheese), like mozzarella, provolone, etc.
Bloomy-rind - Soft-ripened cheeses to which exterior mold is deliberately added. This mold is white, soft, and thick, preventing the escape of moisture, and causing the cheeses' interior paste to break down over time, becoming softer rather than harder with age. Brie and camembert are two well-known examples.
Brainy-rind - Cheeses which develop surface mold naturally. They are often small, and lose moisture relatively quickly, going from cloudy and soft to quite hard. Crottins de chèvre (those little goat cheeses that look like brains, hence the name) are a famous example. The term "natural rind" can also describe these cheeses, and can describe any other cheese whose rind is not added or specifically encouraged by the cheese maker, which is the case for many tomme style cheeses, which I've included in the "Pressed/Firm" category.
Washed rind - Soft-ripened cheeses which are regularly washed in some liquid, often a flavor-imparting liquid (brine, wine, beer, marc), to encourage the development of a pungent, red-orange exterior mold and a pungent, earthy flavor. Examples are Epoisses, Reblochon. More widely known as "the stinky cheeses."
Pressed / Firm - These cheeses can be "cooked" (the curds heated before cheese making, giving a sweet, nutty, cooked-milk flavor [think Gruyère]), or not (think Cheddar). Moisture is removed from the curds by applying pressure to the cheeses. This results in a wide range of semi-firm to very hard cheeses, additional hardness coming from age and the further dissipation of moisture. Includes everything from Emmental ("Swiss cheese") to Cheddar to Manchego to Tommes.
Blue - Blue mold is added to cheese paste. The cheeses are then formed, and then pierced with something very long, thin, and sharp to allow air to get to the interior mold. If this step is not performed, you'll get a "white blue," a blue cheese whose blue mold was never given the air to develop.
Processed cheeses - Mixing stuff together in less traditional ways, often in a factory. Think Kraft singles.
Other characteristics may be added to the cheeses in these categories according to their recipes (like the "holes" in Emmental, or the yellow-orange color of Cheddar, Mimolette, or some Goudas), or may spontaneously occur due to the circumstances of their handling (like the occasional ribbons of blue mold that adorn traditional English cheddars).
Where do you get the word 'cheese' from?
The word 'cheese' comes to modern English from the Old English word cese (or cyse) which was probably adopted from West Germanic (the modern German word for cheese is käse.)
Both of these, as well as the modern Spanish queso, are derived from the Latin for cheese, caseus.
It contains milk and fat. Which is actually bad if someone consumes too much of it.
Which cheese has more calories Swiss or American?
Swiss and American cheeses both typically contain the same number of calories.
How can you get free chuck e cheese tokens?
Skee ball Is the easiest but If you want to cheat buy some tickets from staples and put them in the machine you will have about 1000 tickets
How many ounces in a slice of American cheese?
It depends upon who does the slicing. Commercial cheeses are usually 1/2 to 1 ounce per slice.
How many Americans like cheese?
lots of people.
So many cheeses, so many people...Some people who like American cheese won't touch Limburger. People who like to manufacture and sell cheese might not actually like to eat it. There is simply no way to give a better answer than "Most people like cheese."
1,059 people exactly
Can provolone cheese be used to replace gruyere?
You could use parmesan (although it doesnt melt as well) but I would not recommend using mozzarella as it is very different.
What are the ingredients in kraft macaroni and cheese?
wheat flour which contains B Vitamins, Niacin, thiamine, mono nitrate, folic acid, riboflavin, iron in the form of ferrous sulfate
POWDER SAUCE: whey (milk protein), milk protein concentrate, milk, milk fat, cheese culture, salt, sodium tripolyphosphate, sodium phosphate, calcium phosphate, yellow 5 , yellow 6, citric acid, lactic acid, and enzymes.
The real question is do you like cheese just because it is so well talked about? Cheese gerneraly has a lemony taste. Maybe if you like chhese you only like it because your friends talk about it too much.
Because it is
Which of these cheeses originated in the US Brie Mozzarella brick cheese or cheddar?
Brick cheese originated in Wisconsin
How fast does cheddar cheese mold?
If you keep cheese out for hours then it will get moldy and turn green. If you eat the cheese it will mess up your organs inside. So don't eat the moldy cheese.
Does blue cheese dressing have penicillin?
No. Penicillin was originally found on bread mold, not cheese mold. Not that moldy bread will have enough penicilllin to 'cure' anything.
What happens when cheese goes bad?
Some common traits of cheese going bad are a darker color and harder texture accompanied by a stronger smell. Your cheese has gone bad when you see or smell mold growth. Once mold is visible, you should throw away any of the softer cheeses. Likewise, if there is mold on some of your shredded cheese, the entire container should be thrown out.
