Cheeses

Unfortunately Kraft doesn't make it anymore! There is however, a petition page on Facebook you can join, begging Kraft to bring it back!

I think its Parmesan. (Actually Parmesan is a very hard cheese, you can't slice it and is most commonly used grated on to dishes. )

Mozzarella in it's purest, unprocessed state is a very soft white cheese. But you're probably talking about ricotta or mascarpone. Some suspects also on Pecorino, very well kwnon soft white cheese Italian product and on Marzolino that is less popular (see here to know it: http://www.renieri.net/marzolini_e.html ) but often used withi recipes.

Parmigiano-Reggiano is made from raw cow's milk. The whole milk of the morning milking is mixed with the naturally skimmed milk (it is left in large shallow tanks to allow the cream to separate) of the previous evening's milking, resulting in a part skim mixture. The milk is pumped into copper-lined vats (copper heats and cools quickly). Starter whey is added, and the temperature is raised to 33-35 °C (91-95 °F). Calf rennet is added, and the mixture is left to curdle for 10-12 minutes. The curd is then broken up mechanically into small pieces (around the size of rice grains). The temperature is then raised to 55 °C (131 °F) with careful control by the cheese-maker. The curd is left to settle for 45-60 minutes. The compacted curd is collected in a piece of muslin before being divided in two and placed in molds. There are 1100 L (290 gallons) of milk per vat, producing two cheeses each. The curd making up each wheel at this point weighs around 45 kg (100 lb). The remaining whey in the vat was traditionally used to feed the pigs from which "Prosciutto di Parma" (cured Parma ham) was produced. The barns for these animals were usually just a few yards away from the cheese production rooms.

The cheese is put into a stainless steel round form that is pulled tight with a spring powered buckle so the cheese retains its wheel shape. After a day or two, the buckle is released and a plastic belt imprinted numerous times with the Parmigiano-Reggiano name, the plant's number, and month and year of production is put around the cheese and the metal form is buckled tight again. The imprints take hold on the rind of the cheese in about a day and the wheel is then put into a brine bath to absorb salt for 20-25 days. After brining, the wheels are then transferred to the aging rooms in the plant for 12 months. Each cheese is placed on wooden shelves that can be 24 cheeses high by 90 cheeses long or about 4,000 total wheels per aisle. Each cheese and the shelf underneath it is then cleaned manually or robotically every 7 days. The cheese is also turned at this time.

Aged Parmigiano-Reggiano

At 12 months, the Consorzio Parmigiano-Reggiano inspects each and every cheese. The cheese is tested by a master grader whose only instruments are a hammer and his ear. By tapping the wheel at various points, he can identify undesirable cracks and voids within the wheel. Those cheeses that pass the test are then heat branded on the rind with the Consorzio's logo. Those that don't pass the test used to have their rinds marked with lines or crosses all the way around to inform consumers that they are not getting top-quality Parmigiano-Reggiano; more recent practices simply have these lesser rinds stripped of all markings.

Traditionally, cows have to be fed only on grass or hay, producing grass fed milk. Only natural whey culture is allowed as a starter, together with calf rennet.[1]

The only additive allowed is salt, which the cheese absorbs while being submerged for 20 days in brine tanks saturated to near total salinity with Mediterranean sea salt. The product is aged an average of two years. The cheese is produced daily, and it can show a natural variability. True Parmigiano-Reggiano cheese has a sharp, complex fruity/nutty taste with a strong savory flavor and a slightly gritty texture. Inferior versions can impart a bitter taste.

The average Parmigiano-Reggiano wheel is about 18-24 centimetres (7.1-9.4 in) high, 40-45 centimetres (16-18 in) in diameter, and weighs 38 kilograms (84 lb).

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Not very long I'm afraid. I wouldn't leave it for more then an hour.

Yes cottage chesse is made from sour milk no it is not made from sour milk it is milk crds

China, Japan, Australia, and Antarctica.

Did you know that an answer from wikianswers isn't always correct or reliable?

It used to be the kind of cloth people used to wrap cheese in.

It is also used in making cheese by putting the cheese cultures in it and using the cloth to strain the liquid from the solid.

Actually, cottage cheese can get moldy. I have seen pink, green and black molds growing on cottage cheese that was forgotten in the fridge.

Rennet is calf intestine. The calf (which is not really a baby calf, but a calf that is several months old) is dead and turned into veal and the rest of its parts used in other products for human consumption other than edible items.

nothing

Feta is wet and is a brind cured cheese where farmers cheese is dry and is unripened.

1/4 cup

I would hope so. What are you worried about -- mercury?

The moon is made of dusk, dirt and rocks and, it was formed 4.5 billion years ago, about 30-50 million years after the origin of the Solar System, out of debris thrown into orbit by a massive collision between a smaller proto-Earth and another planetoid, about the size of Mars.

White chocolate melting point is 84-87 degrees

• fresh
• whey
• pasta filata
• semi-soft
• semi-firm
• hard
• double and triple cream
• soft-ripened
• blue vein
• goat or sheep
• sharp
• processed

there are 500 calories in a in a bagel with cream cheese

Yes. It can be made in one big batch and be frozen for up to 3 months then reheated when ready to use.

100 grams of cottage cheese is actually a half of a cup. This is because 200 grams makes a whole cup.

Cheese typically is not a risk for Salmonella because it is made with pasteurized milk or is aged sufficiently to kill or inhibit growth. Cheese can become contaminated with Salmonella after pasteurization or in raw or soft cheeses that are not sufficiently aged.

this type of bone has a punched out or swiss cheese appearance

I know loads just copy and paste these to cheese string website (mr strings world tour) :

27684 - headlights

24872 - London bus

86684 - weird side of the moon

25657 - technicolour

97795 - digger

26842 - shrink ray

24685 - jump

95864 - jet pack

37663 - big cake

69636 - cowbell

33748 - sky cows

64888 - Australian corked hat

84595 - godzilla

23593 - monster truck

22559 - siren

your sincerely,

Rosie

Jack cheeses (including monterrey) are softer, less aged cheeses and will mold faster than harder cheeses like cheddar under the same conditions. This is because there is a higher moisture content in jack type cheeses than in harder, more aged cheeses like cheddar.