Cheeses

After the whey is removed from the curd of the milk, it is sometimes flavored and then pressed into it's shape. The pressed curds are then left in a cool storage area to age. That is where the cheese develops and hardens as it ages. The process varies somewhat for different types of cheeses but the aging process is about the same.

A standard slice of hard cheese, e.g. gouda, cheddar, is on average 20g. But there has been reports of portion sizes varying greatly between 9-42g.

Reference: van Staveren & Burema, Naringsforskning 29: 38-42, 1985.

Depends. Surely that's not the only food being served? It'll all depend on how filling the other food is, how big their stomachs are, and how much they like mac and cheese.

goat cheeze or a mild bree` would be good.

Some of the ingredients for just a plain croissant are as follows: Enriched Flour, Wheat Flour, Butter, Water, Yeast, Eggs, Sugar, Nonfat Milk, and Salt. There are numerous other things that can be added but these items would be for the basic recipe.

According to many, the most pungent cheese in the world is a stinky French delicacy known as Pont L`Eveque. This cheese dates all the way back to the 13th century in France and can be purchased today for 25 dollars per 8oz.

Yes, cheese can burn, especially under the grill (broiler). Don't leave the kitchen when you're grilling cheese. Also you need to keep an eye on things if you're cooking cheese-topped foods such as pizza, bread rolls and so on in a hot oven.

A matured cheese is one that has been allowed to age. Ageing a cheese helps to enhance the flavor.

Cheeses are matured in an aging room known as a cave. The cave holds a consistent temperature and has a natural dampness which is the ideal conditions for maturing cheese. The shelves in aging caves are traditionally made from wood because wood breathes and provides and facilitates a more sanitary surface. Wood also allows for even maturation.

Sometimes a matured is not always favorable. It depends on the type of cheese. Cheeses that are to have a fresh brisk taste like some goat cheeses, ricotta, creamy farm cheeses. Imagine cream cheese aged. These types of cheese are made to to subtle.

Other cheeses are made for maturing and the ripeness is coveted. This aging can enhance the flavor and increase the complexity. The length of time a cheese is matured can range from as little as a few months to a few years. Can you believe that in Europe there are people who hold the job of affineur. The affineur's job is to taste a variety of cheeses after they are first made (before the aging process) and purchases the cheeses he or she believes will mature the best and matures them his or herself. These cheeses are then sold to restaurants and cheese shops.

With experience and practice one learns how a cheese will taste at varying lengths of the aging process. As well as the length of the aging time when the cheese will taste its best. Each cheese also has its perfect aging cave temperature. The goal when maturing a cheese is to achieve balance on the palate. Meaning the cheese should taste harmonious in the mouth.

He grated it

no

Cheese with mould (mold) which has grown on it is not normally safe to eat.

But many so-called 'blue' cheeses are made with special types of mould, veined throughout the cheese, which is perfectly edible.

Wheat is a product. The wheat farmer is the producer.

Pepperoni is not the most popular pizza topping in Italy. In fact it is hardly chosen.

The most popular type of pizza in Italy is pizza margherita, just tomato & mozzarella cheese .

Rind

Cheese is generally some shade of white, yellow or orange, although there does exist a blue cheese.

Moisture does play a great part in cheese preserving, but it also depends on how you are storing it.

no, you cannot get cheese back to cheese when melted

no. Serve brie at room temperature. It should be runny. Leave the rind on.

Yeah but dont eat the rind, just take the cheese out with knife and spread on bread or cracker and leave the rind behind. .

If it's good Brie, you don't leave the rind. Put both the rind and the soft cheese on the cracker--tastes just as great and you aren't wasting cheese that's stuck to the rind.

Blue cheese is a catch-all term for cheeses that have blue coloration or veins due to the particular fungus used in its production. While Roquefort is a blue cheese, not all blue cheeses are Roquefort.

Yes and no. It is full of fat, which isn't good, but it is full of calcium, which is.

Pepper Jack Cheese has peppers and pepper seeds in the cheese that's why it's a hot cheese ♥ The Jack Cheese doesn't have peppers and pepper seeds in the cheese. Good Question !(:

Mold requires moisture and warmth to grow. Any food that containes moisture can grow mold. Soups, gravies, and mushrooms are a few more foods that can support the growth of mold.

No. Rennet is an enzyme, butter is mainly milkfat.

Provolone cheese should not be a problem. Try to avoid soft cheeses such as feta, and blue cheese.