Cheeses

because they just love the taste.

Because cheese tastes SOOOO AMAZING! cheese is good and they really like it and if you don't like cheese then you have some serious issues because cheese is amazing!!!

Yes,it is ok to eat it right out of the carton i do it alot!

As long as it is a full wheel. Being in wax is just how some cheeses are processed. It is still a wheel of Gouda, Chedder, Swiss, whatever. Its called hoop cheese. The wax keeps the cheese from molding.

I don't Relay know for Sure,

But i am Sure tho that is It did, Alot more People would be Eating it!

about 1 and a half, An ounce is 26.5 grams (or somewhere thereabouts)

== == It's a dairy product, so it's not suitable for a vegan. In addition,

not all cheeses are vegetarian: hard cheeses are made using the coagulant rennet; until relatively recently, this was obtained from the stomach of cows, although recently the use of vegetable-based rennet -- obtained from plants -- has become more widespread.

It is just a funnier way of saying some one farted. It also refers to some one cutting stinky cheese, cause the cheese smells and farts smell.

Cheese is an ancient food whose origins may predate recorded history. Probably discovered in Central Asia or the Middle East, cheesemaking spread to Europe and had become a sophisticated enterprise by Roman times. The exact origins of cheesemaking are debated or unknown, and estimates range from around 8000 BCE (when sheep were domesticated) to around 3000 BCE. Credit for the discovery most likely goes to nomadic Turkic tribes in Central Asia, around the same time that they developed yogurt, or to people in the Middle East. A common tale about the discovery of cheese tells of an Arab nomad carrying milk across the desert in a container made from an animal's stomach, only to discover the milk had been separated into curd and whey by the rennet from the stomach.

if u want to know.well u can't.what u can do is take a pot and fill it with cheese.then u put the pot of cheese on another pot of boiling water then it will melt.but it melts steer until it is complety MELTED!

This may vary depending on the moisture content of the cheese which will vary by type, however a store-purchased package of cheese that says it contains 2 cups, say it is 8 ounces by weight. So the answer for shredded colby-jack purchased from Kroger is 4 ounces per cup

The Kraft box is exactly 7 inches long

To prevent unwanted mold growth and to keep it from dehydrating and turning into a rock. Its basically a barrier to the outside world so when you eventually do eat it, it will be a virtually fresh taste as its basically untouched

It is about 820 mg per cup of the diced cheese.

You should use Swiss, Provolonge, American Cheese, Fetta .. there are many types of cheeses you could use

This depends on how you intend to use cheddar in your recipe

If its for a cheese sauce, I would probably use something like a gouda, which is used in the making of Swiss cheese fondue (which is essentially a type of cheese sauce). It does have a slightly more nuttier flavour, but is a milder cheese.

If used as a topping which is to be melted like on a pizza, then mozzerella would be a good substitue.

If for making a good old fashioned cheese on toast. I would actually combine mozzerella with some parmesean (mix them together in blender with a bit of cream to hold mixture). The mozzerella would give a nice stringy soft texture and the parmesean would add flavour to the mild taste of mozzerella.

Absolutely. Magpies really like to eat cheese. I am not sure what kind of dietary effect feeding cheese to magpies might have, but to answer your question in short; yes, magpies do in-fact eat cheese.

Usually, yes. Unless the package says otherwise. They are diary product and can go bad, but the exception is some brands of cheese that are in shelf stable packages.

Parmesan Cheese molds because cheese is made from MOLD, yup the way cheese is made is by letting mold run its course for a while and then chopping off the bacteria!

0.4gm of carbohydrate has been present in a slice of cheddar cheese.

Because the. Rennet. Curdles and it. Makes it easier for them to make cheese and junket and is also not expensive.

Any green-veined cheese or one in particular?

Stilton, Roquefort, and Gorgonzilla are considered by some to be the Triumvirate of the Bleu cheeses but there are many, many more.

Whey cheeses are a dairy product made not from whole milk, but from the whey remaining after cheese production.

"...Many cheese products produce in the United States do contain a coagulating enzyme derived from either beef or swine. The process of changing fluid milk into cheese consists of coagulating the milk by one of two commonly used methods, each resulting in cheese having distinct characteristics.

The most common method of coagulating milk is by the use of an enzyme preparation, rennet, which traditionally was made from the stomachs of veal calves. Since the consumption of calves for veal has not kept pace with the demand for rennet in the preparation of cheese, a distinct shortage of this enzyme has developed. Consequently, a few years ago it became a common practice to mix the rennet extract from calves' stomachs with a pepsin enzyme derived primarily from the stomachs of swine. These enzymes convert the fluid milk into a semi-solid mass as one of the steps in the manufacture of cheese. This mixture of calf rennet and pepsin extract is quite commonly and widely used within the United States. [These animal enzymes are found in the 'whey' when it is listed in the ingredients listing of any other product unless it is specified 'milk whey' or 'whey from milk', otherwise it is whey from cheese production.]

A more recent development in this area has been the use of enzymes derived from the growth of pure cultures of certain molds. These are termed microbial rennets. They are commonly used for the production of certain types of cheese and contain no animal products...." [The ingredients list on the cheese will state: 'contains no animal rennet (vegetarian)' or 'microbial rennets'.] (The above 3 paragraphs excerpted from a letter by Kraft called "What's In Your Cheese?" and can be found online in its entirety)

1. Go to a store and get some cheese.

2. Cut it up into chunks.

3. Take a toothpick and stick it into one of the cheese cubes.

4. Hold the cheese by the toothpick and put the cheese in your mouth.

5. Chew it up.

6. Swallow.

7. Repeat step 1 through 6 until you find the cheese you like best.

Some different ways of eating cheese include:

A) On a sandwich.

B) In a cake.

C) On its own.

D) On crackers.

Once all the cheese is chewed up, you swallow it. Yay, done!

This is a very common question that has been asked throughout time itself. I am surprised no one has the answer. But, You have come to the right place my friend. First you get some cheese, like from Walmart, the store of food, that place, even eBay probably has some cheese lying around. Once you have your cheese, you cut it up into cubes, chunks, slice it or shred it. You can also buy your cheese already cut up for your convenience. OK so you have your cheese. Ready for the real action? Alright here is what you do.... Pick it up with your hands or a fork, spoon, knife, machete, flail, stick on fire, any type of thing you can use to pick up cheese. Then you stick it in your mouth. Chew it by moving your jaw, up and down, side to side, up and down, in that order. Then you swallow, mm mm, then you savor. There you are; that's all there is to it.

Now, coming from the cheese master, there are many ways to eat this dairy product. But the most popular way is to have it with crackers, but that's old school. First, you need cheese. Go out, buy a goat, wait 1 year, you got cheese! Now with this very cheese you first need to make a cheese offering to the gods above in appreciation. They will tell you to go to the grocery store and buy more cheese. Buy it, buy cheddar, and take a big, chunky bite out of it's cheesy flesh!

Cheese is very yummy!

I recommend Cyprus white Halloumi Cheese. This is made out of a mixture of sheep/goat/cow milk. 7 litres of milk give us 1 kg of halloumi cheese.

You can eat it as it is by cutting it to slices of whichever thickness you wish. You can use the slices in the sandwich or you may fry the slices in few drops of olive oil or you can grill the slices or you may use it as trimmed on all pastas or spaghetti or macaroni you can eat it grilled on charcoal, you may cut it to small cubes in salad, you can it it with your alcoholic drinks, you may put a big piece in your glass of beer so you want have foaming beer, you may use it as it is drinking your lovely wine. You may spread slices of potatoes and on top of them you put slices of halloumi cheese and keep them in the oven until the potatoes are cooked. The Cypurs white Halloumi Cheese is kept out of the fridge for a period of 12 mlonths if its air vaccum packed. This is essential for very hot climates as it can be kept in a source of milk-water which come out of the Halloumi production. In case you keep it in glass dark jars they may last out of the fridge for over two years. It becomes to hard but when you put on charcoal fire or on the grill it becomes soft and very tasteing.

First off I do recommend Goats milk cheese especially if you get it from spring time milk when the the grasses are growing.

Every cheese has its own character. One of my favorite ways to enjoy it is by a fire. Heat it up by the flame, when it melts scrape some on a nice slice of your favorite bread and you got it. A garnish like some pearl onions or pickles cuts the fat from the cheese.

It depends on the type of cheese and if it is cut or not. An uncut wheel of hard cheese can sit at room temperature for months. Once cut, it will quickly dehydrate and form cracks. A semi-soft cheese, or one with higher water content will dry out in a few hours. Some soft cheeses, such as a brie may melt like butter in 2 hours. Ask your cheese monger when you buy the cheese how to store it. A specialized storage container like the Cheese Saver might help.

While not the official nickname, Wisconsin is often called the Dairy State in reference to their large dairy industry. "America's Dairyland" is written on their state license plates. Wisconsin's official nickname is The Badger State. It is called this because of the 19th century lead miners who lived in caves cut into the hillsides that looked like badger dens; the badger has been Wisconsin's state animal since 1957.

Usually mozzarella