Cheeses

it may not be yummy to some people but to me i live cheeseits verry good and its yellow lol =] BUT MY FREIND NEXT TO ME HATES IT!!! ?????????????????????????????????????????????????????????

Assuming you mean after grating the parmesan, there is no way to tell. It would depend on the fineness of the grater you used and how packed the cheese is in the cup measure.

YES

111 calories and 66 from fat which equal to 22 calories and 13 calories from fat.

The amount of fat depends on the amount of cheese consumed. One tablespoon has 22 calories and 13 of those calories are from fat. This is for grated parmesan cheese.

The same number of ounces as 250g of anything! Try wikipedia and a calculator.

American cheese does have sugars. "Sugar" is debatable.... but sugars are a part of ALL biological products. So to say that ANY product connected with things that were once alive- ie. cows milk coming from cows. - has no sugars is just ignorant. That being said,... the question isn't weather it has sugar,.. the question is weather the BODY recognizes it as having sugar. The answer to that is DEFINITELY yes. -> side note for perspective. -> People debate things like "High Fructose Corn Starch". (not referring to American Cheese here, but bear with me) Often, often High fructose.... is referenced as being just like sugar by people wanting to sell it. Well in some ways it is, accept one BIG one. Sugars trigger an enzyme to help your body recognize that it is full. High fructose corn starch does not. they discovered that some time back, and it nearly built the modern "Yuck" Junk foods that flood the market today. ie. don't get full=eat more=sell more. One of the big reasons for this effect is that the high fructose corn starch is TOO smooth. Essentially certain oils can be refined WAY beyond what nature knows how to deal with. High fructose ... is an obvious one. However many kinds of creams used in cooking bear similar characteristics, and one example is the emulsifiers used in American cheese. These emulsifiers combined with the naturally occurring sugars in American cheese create one of the nastiest sugar clones i have ever heard of. and while it does not classify as "Sugar" legally, it is only because sugars are not refined to be THAT bad for you.

the world may never know... unless your a really lonely person who has to check and has no time for a girlfriend because your too busy being lonely... DAVID PLEASE LOVE ME cry cry cry... sorry i love him a lot...:(

There are so many varieties of cheese in France that collecting reliable statistics is dificult and costly. However, there is one cheese that is on almost every cheeseboard, in every restaurant in every French Department, and is usually expensive in supermarkets; my informed guess is that the winner is . . .Roquefort.

The actual amount of time shredded cheese can be safely left outside of the refrigerator, depends on the moisture level of the cheese as well as the temperature of the room. A few hours at sixty degrees in a covered or sealed container, is probably fine. But shredded cheese can melt in just a few minutes in a hot kitchen or in the sun at an outdoor picnic. To be safe, any shredded cheese that has been offered in buffet lines or serve-yourself condiment dishes touched only with clean utensils, and should be consumed at the mealtime, or discarded rather than returned to the refrigerator. Shredded cheese should be covered or kept in a clean, sealed container to prevent contamination by mold spores or pathogens whether in or out of the refrigerator.

Nooo the moon is NOT blue cheese- IT is a specific material made of matter with crates in it...

Depending on the temperature applied, the time of heating, the type of cheese - possible thermal decomposition or oxidation.

1 tablespoon of (grated) parmesan cheese will have 21 calories in it.

The reason is quite simple really, the cheese is colored with food coloring before the fermentation process. Some would like to believe that the general populace in North America have unrefined palates are considered too dim to tell the difference between cheeses unless they are different colors.

American cheese is orange, yellow, or white and has a mild flavor and a more firm consistency. It is easily melted. Traditionally made from a blend of cheeses, today's American cheese is manufactured from a variety of ingredients including milk, whey, milkfat, milk protein concentrate, why protein concentrate, and salt. Because of this, American Cheese is commonly labelled as "cheese product" or "processed cheese" with a legal definition under the U.S. Code of Federal Regulations as "pasteurized process cheese."

Your question is simply too broad to answer. Almost all good food is enhanced by good wine. And good wine is enhanced by good food. There are many books that explore the myriad food-wine pairings. In general, keep this in mind: the heavier the dish (fatter, richer, darker, meatier, etc.), the heavier the wine must be, in body and alcohol. Lighter and spicy fare (spicy as in hot) requires lighter wines. (And spicy-hot food should be paired with sweeter or off-dry selections.) Red wines are heavier than whites, although the lightest reds can be lighter than the heaviest whites.

Usually by dissolving cheese means to melt it, unless you want to dissolve something with acid. To melt cheese, you need to add milk to it in a saucepan, and simmer over heat on the stove.

Mold grows on cheese because there is a lot of nutrition there for it to grow. There is a trick to keeping the mold off the cheese, and this is to prevent the cheese from being exposed to air. In some cases this is done by painting the cheese with wax. In some cases, it is done by soaking the cheese with salty water, which dries out the rind of the cheese, making it less attractive for mold to grow. An alternative used by cheese makers is to scrape the mold off from time to time.

Moldy cheese comes in two types. Some have mold that grows over the surface, usually a white mold such as what appears on brie. Some have blue or green mold that grows in the interior. This is done by running thick needles through it so oxygen can get into the interior. In either case, the cheese has to be exposed to the proper mold.

Some people think that cheese is moldy milk, but it is not. Most cheese has no mold. Most cheese is made from milk through the action of bacteria, but not all. Mold and bacteria are not the same thing. Some of these have mold on them, but the ones that do mostly have either white penicillium mold (as on brie) or blue or green penicillium mold (as on blue cheese).

Some cheese is not even fermented; examples are queso blanko and gjetost, which are made with heat and acid, and a variety of cheeses are prepared with rennet, but without bacteria.

That is 14.11 ounces

No one knows when cheese was invented, as it predates written records. Cheese either occurred naturally, or was created accidentally, and one possibility is that storing milk in animal stomachs may have created cheese due to the curdling agent (rennet) in the tissue. Another way cheese can be made is by the addition of vinegar or lemon juice to milk products. In any event, the various aged cheeses are made possible in cooler climates, where less salt is needed to prevent spoilage.

Rennet are active enzymes that are often used for the making of cheese. Rennet is produced in any mammal's stomach and is therefore very important in young mammal's stomachs as they use these enzymes to digest their mother's milk.

If you mean right on the stove directly, you don't. If you mean melted in a pan, you basically just put the cheese in a pan and heat the stove. You have to watch it, though, or it could burn. But if you watch it, you'll see it begin to bubble slightly and you'll know it's time to take it off.

-iloveritzcrackers

For me, I can make nachos just fine when I microwave them for 45 seconds. Make sure to spread the cheese evenly.

It is a type of cheese made in Italy. It can be served fresh or aged. It is often baked on panini or bread.