Cheeses

I would make 12 pounds IF it is a side dish, or about 35 pounds if it is the main dish.

Yes. Any food can go bad if not prepared, handled or stored properly.

This is a matter of personal opinion. However, some common choices would be Limburger (which has a smell sometimes described as "stinky feet", though I personally think that's overly generous and that it actually smells more like a well-used outhouse) and/or any of the "blue" varieties of cheese, which are blue because of a kind of mold that is growing in them.

Sanza.

48 grams per serving, and 3 servings per box.

No.

No, but it's "Cheez" because it's not cheese. Real cheese is better and there are many varieties, not just yellow stuff in a jar that looks like melted plastic.

weighing scale

Rennet, processed from the stomachs of unweaned calves, is often used in the production of hard cheese as a curdling and coagulating agent. Kosher hard cheese is produced with microbial rennet, which is derived from kosher sources. Because hard cheese is typically made with animal rennet, the Rabbinic sages decreed that even when animal rennet is not used, a full-time supervisor must be present to guarantee the kosher integrity of the product.

"Gorgonzola" is both a cheese and the supposed original source of the cheese. The cheese Gorgonzola is a veined Italian "blue" cheese, made from whole cow's and/or goat's milk. The comune of Gorgonzola in the province of Milan, in Lombardy, northern Italy claims to be the the origin of the cheese - reportedly having been producing it since 879 A.D - although some other localities in the region dispute this.

In a warm, dark, environment. The warmness allows more humidity in which mold spores travel. If this touches cheese mold growth will start. There are actually thousands of mold spores floating around you right now!

Depends on what recipe

No otherwise its Milk

I think the United States.

Blue cheese gets the name from the veins of blue colored mold that go through it. It is intentional, as it is a cheese curd infected with penecillium to have that result, which also gives it the pungent flavor.

How much a block of cheese weighs depends on how big the block of cheese is. Some blocks of cheese are 2 pounds while others might be as big as 30 pounds.

Allow a total of 80-90g cheese per person or approximately 30g of each cheese if you are serving a selection.(From the book of Australian Cheese Please)

Monterrey Jack is the best selling cheese in the US.

The mould grows on it over the years. It ends up smelling really bad, too. You dont want to go to cheddar caves and have a whiff of the cheese. Go Robert Pattinson!!!!!

Yes you can freeze camembert cheese. Never defrost it in a microwave as it will go rubber; let it defrost normally.

You could become ill. If whipped cream is old enough to get moldy, there must be other things growing in it. Do not eat moldy food.

it is the creamy texture

The dictionary word is "turophile" but various French-based references use "fromagophile" (likely because the French word fromage is better known than the Greek word turos).

yea they do (Roquefort and blue cheese contain probiotics)

<><><>

No they are tasty bit the penicillin-type mold that makes it blue is not the same as probiotics like the bacteria found in yogurt

Each coin is 25 cents. But if you sign up on their website they give you a lot of great coupons.