Cheeses

Cheese is a product of milk, rennet, bacteria, and sometimes a fat soluble coloring agent (called a lake). The less water there is in cheese the more yellow it will get, up to a certain point. About the yellowest a cheese can naturally become is the color of the rind of Parmesan. If a darker or more intense of color is required, a lake (often Annatto) is added during the cheese making process. While it is true that bacterial molds can add color to the cheese, in such cases as the white rind of Bries and as veins as in the blues, none will uniformly color the cheese.

Molds are surprisingly fast growing organisms. Soft cheeses like American can grow mold almost upon contact with mold spores. It is important to keep American cheese (and other soft cheeses) wrapped and sealed tightly. If you find mold on American cheese, it is not the end of the world though. Food safety sites note that cutting off the mold, one inch around and below the mold should be sufficient to remove it. Always be careful when cutting away mold to not let the knife touch it to prevent cross contamination.

In 2005, the average French consumption of cheese was 23 Kg for each French. Greeks are the only country in Europe to eat more cheese. 15% of the cheese eaten in France was imported while one-third of the local production was exported.

Babybel mini-cheese is not made of different other types of cheese. Babybel is a type of cheese in itself, created to taste more or less like edam.

Cheddar cheese is a relatively hard, yellow to off-white, and sometimes sharp-tasting cheese originally made in the English village of Cheddar in Somerset. Cheddar cheese is the most popular cheese in the United Kingdom, accounting for 51% of the country's £1.9 billion annual cheese market.

Cheddar cheese is produced in many countries across the world, but only cheese produced in the English counties of Somerset, Devon, Dorset, and Cornwall may be given the EU Protected Designation of Origin name "West Country farmhouse Cheddar".

With the grill just make cheese on toast then add another slice on top. Or 2 slices of cheese on toast, then put them together with ham in the middle.

For cheese on toast, place the bread under the grill until toasted, then add the cheese until melted.

Ultimate lazy toasty: If you have a toaster and a microwave you could make 2 slices of toast, slice some cheese, make a 'toast sandwich' with the cheese and ham then put it in the microwave to melt the cheese.

Potato cheese soup is potato soup which contains melted cheese.

blue cheese

Mould? Mouldy cheese. Mould filled chedder. By the way, that could kill you because it doesnt have the correct mould it... 0_0

• Protein - is important for growth and development, and helping to build and repair tissues in the body.
• Calcium - is important for the health of bones and teeth, and for normal nerve and muscle function.
• Zinc - can contribute to the structure of skin, can assist in wound healing, and can also help support immune function.
• Phosphorus - is important for the health of bones and teeth.
• Vitamin A - is a fat soluble vitamin which is important for vision, for maintaining the health of skin, as well as being important for bones.
• Vitamin B2 (Riboflavin) - is involved in converting energy from food, for use by the body.
• Vitamin B12 - is important for producing cells in the body, such as red blood cells. hope this helped

The process is the same as is used anywhere cheese is made. It's just the magnitude that's different. The milk is heated and coagulant is added. The curds that form are strained from the whey and they are then pressed, sometimes seasoned and pressed into forms. Those forms are sometimes salted or injected with molds for veined cheese. These same steps are used by anyone making cheese, but in a factory it's a very large batch of milk and large equipment is used for each step.

He buried wine and cheese in his back garden as the cheese was a very expensive kind

How many fat gram in whopper jr. burger with out cheese? In: http://wiki.answers.com/Q/FAQ/6575-8 [Edit categories]

Yes. Mine get a slice of cheese every day or twice a day. They LOVE things like pizza every couple of weeks, steak every couple of days etc. etc. They always have a full bowl of dog food but they eat pretty much everything I do. Just not too much of it, that is key! They don't get it as a meal, they get it as a treat. But it's not fair to have them smell all of that good food and not get any! On Thanksgiving and Christmas they each get a turkey leg with sides. I have to say though mine are experts at eating chicken/turkey on the bone. I've raised them since they were little to be really careful with the bones. I wouldn't advice giving a dog who doesn't know a bone like that. It's gotten to the point where they know how to eat buffalo wings safely. They're not stupid animals, despite popular belief.

Despite popular thinking, I've found everything is OK for most dogs so long as you give it to them with moderation. Broiled rice and (boneless) chicken is EXCELLENT for their coats and they LOVE it. My dogs love chicken livers too. It's about 79 cents for a jar four times the size of a can of dog food. Just boil it for a few minutes, let it cool and serve!

It's really simple. They are little consciousness just like you and me. They have cravings, they feel pain, they feel happy, sad, etc. etc. They need to enjoy life just as we do whether they are laying in the sun outside, playing in the living room or curled up under the sheets in my bed. They're little lives. Treat them accordingly and they'll live long and happy.

Mine are 9. Never been sick or to the vet. They both got heart worms and instead of injecting them with arsenic like the vet wanted to do I cured them with nosodes and veggies. The vet couldn't believe it!

In this day and age you don't know if you really need that pill or if the doctor is in bed with the drug companies. Or if you really need that surgery or if he's trying to pay off his Mercedes. It's sad but true. So just follow common sense. MODERATION.

Have you ever heard from your vet "you shouldn't feed them people food, feed them science diet?" Cha ching! ;) Unfortunately, this is how it works. So research everything for yourself!

1 block of any hard cheese

1/2 cup cornmeal

1/2 cup all purpose flour

1/2 teaspoon salt

1/4 teaspoon tabasco

1 medium egg

1/2 cup finely grated cheese

Buttermilk

Place cheese in freezer for one half hour. Remove cheese and cut into 1" thick strips just before cooking. Mix batter; add corn meal and flour, salt, tabasco, egg and add buttermilk until at a consistency slightly thinner than toothpaste.

Dip cheese sticks into batter (use toothpicks to handle them) carefully place in a pan of hot oil making sure that oil covers good, do not put in to many at once or they will stick together. When browned evenly remove and immediately roll in grated cheese.

The weight of a butcher knife varies greatly depending on the size and the type of the knife. Some knifes only weight several ounces while others weigh closer to a pound.

Some are, and some arn't. You will have to look at the label to be sure. Factory cheeses tend to be pasturised where farmhouse tend to use raw milk. For example, Davidstow Cheddar is pasturised, but Denhay Cheddar is not.

Shredding:Cottage Cheese

Melting:Pizza cheese

• Carbohydrate is in the bread (starch is the carbohydrate in the bread.)
• Starch - glucose
• Protein in the cheese
• Protein - amino acids
• Lipids in the cheese
• Lipids - fatty acids and glycerol
• Also there is vitamin D and calcium
• Lipids in the butter

No ! Feta cheese is Greek !

Cheese Its are crackers. They are made from flour, butter, and flavorings including some cheese.

Rennet is an enzyme found in the stomach of young mammals and has been used for thousands of years in cheese making. This extract from the dried stomachs of goats, sheep, and cattle is the original rennet, not some manufactured laboratory chemical. Certain plants contain similar enzymes and have been used to produce vegetable rennet. Genetic engineering has also been used to develop microbes that produce what is known as microbial rennet. All of these types of rennet work very well for making cheese. Citric acid can be used to make soft cheese, but to make hard cheese, some type of rennet is required. There is simply no substitute.

A hurry change one letter

1. Get a bowl.

2. Open the box.

3. Pour the noodles in the bowl.

4. Go to the sink. Add water about halfway full.

5. Set microwave to about 20 minutes.

6. Bring to a boil.

7. Add cheese (cook cheese and noodles about 15 minutes in microwave)

8. Add salt, pepper, etc.....

9. Stir then serve.