Cheeses

This is my personal recipe, though perhaps others like it exist: 2 cups coarsely shredded Swiss Emmentaler cheese (8 ounces)

2 cups coarsely shredded gruyere cheese (8 ounces)

2 tablespoons cornstarch

1/4 teaspoon of Nutmeg

1/4 teaspoon of garlic powder

1/8 teaspoon of white pepper

1 clove of garlic cut in half

1 cup dry white wine (Neuchatel blanc) to cook with

1 tablespoon lemon juice

2 - 3 tablespoons kirshwasser (cherry brandy) 1 extra TBS for the chef (Joking).

2 loaves of Garlic bread cut into 1-inch pieces and very lightly toasted. (Or just get a frozen one and cook according to directions, and then cut into chunks). Serves 4 people with big appetites! Serve with dry Gewurztraminer or other dry white wine. 1. Combine the cheeses, nutmeg, garlic powder, white pepper and cornstarch. Mix all together well, so that the cheese is well coated and set aside. 2. Rub fresh garlic on bottom and side of fondue pot, discard the garlic and set the fondue pot aside. 3. Rub heavy saucepan with fresh garlic, then discard garlic. Add the wine. Heat to a simmer and then add the lemon juice. 3. Gradually add cheese mixture, about 1/2 cup at a time, stirring constantly with wooden spoon over low heat, in a figure 8 pattern until the cheese is melted and creamy. Then, stir in kirsch. 4. When the mixture is all melted and creamy, transfer to the fondue pot and keep the sterno or denatured alcohol burner low enough not to burn the cheese, but high enough to keep it very warm or it will get stringy. 5. Spear the lightly toasted garlic bread cubes with fondue forks; dip and swirl in fondue with stirring motion allowing the excess cheese to drip back into the pot. If the fondue becomes too thick, stir in a bit more heated wine. 6. If you haven't speared your bread properly and it falls off into the fondue pot, then you must kiss the girl or guy (which ever you prefer) to your right! Other suggestions: Serve a green salad before the fondue, and follow up with a chocolate fondue (see dessert fondues) in which you can dip sliced fruits and date nut bread.

Cheese culture, a refined form of mold is put there during the cheese making process. The blue color is a color produced by the cheese mold.and by the CHEESE BEING CHEESE WITH ITS CHEESYNESS IN THE BLUE NEEDLE OF MOLDY MOLD BECAUSE ITS OH SO CHEESEY AND ITS OH SO CHEESEY BECAUSE ITS ANCESTOR IS THE GREAT CHEESASAURUS REX AND IT WAS THE GREAT CHEESE BEAST THT RULED THE EARTH LONG BEFORE CHRIST WITH THE DINOSAURS

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).