Ask MetaFilter questions tagged with cheese

Cream, Whey and What?

LOLAttorney2009 — Sat, 21 Nov 2009 18:45:03 -0800

What sort of dairy product did I inadvertently create? Bad housekeeping details under the fold... queasy stomachs beware! Yes, I'm one of those folks who leaves scary foods in the fridge until I get the courage up to deal with them.

In this particular case, I purchased a quart of minimally-processed (read: low-temp pasteurized, non-homogenized) whole milk from a local vendor in ...oh, let's say it was August but maybe it was actually April.... Anyway, the intent was to make cheese from said milk while it was fresh. That never happened but I did open the bottle once to use about a quarter cup for a recipe. After that, the milk remained, undisturbed, in my fridge until this evening when I finally decided to take care of it (I needed the bottle, otherwise I would have tossed it months ago).

The milk had separated into three levels in the bottle: the top was cream-colored and thick-looking; middle was sort of a beige but clear liquid; bottom was... milky-white. When I poured it out, the top, chunky cream stuff melted like butter under the hot water. The beige liquid just disappeared. The bottom white stuff... was a solid, like a cheese. That solid was soft and melted like mozzarella under the hot water.

Surprisingly, none of the stuff smelled particularly "BAD" - there was a mild dairy-cow-farm smell to the stuff.

I'll guess that the milk separated into the following:

Top: curdled/spoiled cream (would this melt like butter?)
Middle: whey
Bottom: cheese of some kind

Is this a way of making some sort of cheese? What kind? My question is purely out of curiosity; I don't intend to ever do this again nor did I keep any of the milk product for tasting purposes.

(For the record, this was the only disgusting thing in my fridge for the last few months. Really! [Unless you're like my brother and consider mushrooms disgusting...])

Why does my mascarpone taste weird?

snailparade — Tue, 17 Nov 2009 16:08:35 -0800

Why does my mascarpone taste like alcohol and mushrooms? Is it supposed to taste like that? I don't buy cheese often, and when I do, I'm usually a harvarti or brie kind of person. But tonight I was at a little Italian grocer and decided to try something new. I picked up a package labelled "Torta Mascarpone". When I opened it, it smelled strongly like alcohol. It tastes like alcohol and mushrooms. Not too enticing...

From what little I could find on google, it looks like I've accidentally bought a mascarpone that has a blue cheese mixed in, so that could explain the ick factor. But I've also read that both kinds of cheese go bad fast. Could the alcohol taste mean that it's gone past its prime?

Anyone had this kind of cheese before? Is it supposed to taste like this?

Use of word "rennet" on labels

Morrigan — Mon, 09 Nov 2009 11:00:53 -0800

If a food lists rennet among its ingredients, am I right in assuming that it is most likely animal rennet? To put it another way, if the labels simply says "rennet," can I assume it is not vegetable, microbial or genetically engineered rennet and therefore is not appropriate for a vegetarian to eat? Or might some manufacturers use "rennet" as an umbrella term?

bagel w c/c issue

rudy26 — Mon, 09 Nov 2009 10:02:40 -0800

I'm thinking of putting cream cheese on bagels, wrapping them in plastic wrap and selling them. I expect to be sold out in 2-3 hours. Should I be concerned about the cream cheese going bad? Any other food safety issues?

Brie or Camembert?

Wolof — Sun, 25 Oct 2009 06:31:35 -0800

What's the difference between Brie and Camembert, apart from wheel size? I know there are traditional and modern methods of production/recipes for both these cheeses, but what interests me is how they are differentiated within a single brand. How does this work?

All insights welcome, but most especially from cheese insiders!

Thanks!

Transparent Velveeta?

cleverevans — Wed, 21 Oct 2009 17:50:10 -0800

Is Velveeta cheese transparent before artificial coloring is added? Or is this just an Urban Legend?

Common Cheese Recipes

archagon — Tue, 29 Sep 2009 12:48:54 -0800

What are some good recipes that prominently feature cheese, but that mainly use common pantry ingredients? I'm getting tired of grilled cheese sandwiches!

Is cheese bad like milk is for singing voices?

Quillcards — Thu, 17 Sep 2009 15:06:22 -0800

It is well-known that opera singers don't drink much milk because it makes phlegm and affects their voices, but what about cheese? Does that cause phlegm?

That Gruyère is Too Rich for My Pocket

bluefly — Thu, 13 Aug 2009 11:50:25 -0800

I made this casserole last night for dinner, and it was quite tasty. I'd like to add it into my regular rotation of suppers, but the gruyère cheese is kind of expensive at my local market. Can you suggest a more pedestrian cheese I can use instead? I guess it would have to be something that was similar in hardness/melting point. (Similarity in taste would be nice, but I realize with supermarket cheeses I can't have everything). Also, any suggestions of places to get gruyère cheese at a cheaper price would be helpful (and quinoa for that matter -- although I think if I buy in bulk it shouldn't matter that much).

Do bacteria survive freezing and thawing?

peachfuzz — Wed, 05 Aug 2009 12:39:32 -0800

Will frozen buttermilk thaw with its active cultures intact and...well...active? Ditto for yogurt. I've been experimenting with making cheese the semi-old school way, using buttermilk and/or yogurt with active cultures to provide starter bacteria for acidification. Awesome! Except: I can only find active culture buttermilk in quart containers, I only have time for messing around with cheese on the weekends, and I only need a quarter cup of buttermilk at a time. Lots of buttermilk waste, since the bacteria are only really kicking for a few days.

So - can I freeze it while it's still good and active and thaw as needed? Texture changes don't matter to me, all I need is the bacteria to come through the freezing process able to do their work. My plan is to freeze in quarter cup amounts so I just thaw what I need.

Googling has provided conflicting information. I do cook with buttermilk so it's not REALLY going to waste - but really, there are only so many biscuits and cakes and ice creams a two-person household can go through every week!

Pasta without Parmesan?

mellifluous — Fri, 24 Jul 2009 20:34:56 -0800

Is there any good replacement for Parmesan cheese in pasta recipes? I frequently see recipes like this, that feature pasta, fresh vegetables, and Parmesan cheese. I'd love to make something like this, except that I hate Parmesan cheese - I also hate asiago, bleu cheese, and any other cheese that has that sharp, vomit-like, butyric acid taste. (And yes, I've had really good Parmesan, and yes, I still don't like it very much.)

I'm guessing the Parmesan in those recipes is supposed to melt and coat each noodle with a kind of milky, creamy taste, such that the pasta doesn't taste bland, but the vegetables remain more prominent. Is there some kind of mild cheese I can use for this purpose, that would pair well with pasta and vegetables? I'm kind of new to fancy cheese, and I have yet to develop very sophisticated or adventurous taste, but I've enjoyed Edam, smoked cheddar, fresh ball mozzarella, and monetary jack. I don't think I like Swiss very much.

Mmm ... coffee cheese ... om nom nom

the luke parker fiasco — Sat, 11 Jul 2009 10:53:02 -0800

Where's the best place to get leipäjuusto in Helsinki? Inspired by this recent comment, I want to try leipäjuusto when I'm in Helsinki next week (and the intriguing-looking kaffeost). Is it commonly found in restaurants/cafés? Where should I go to get the really good stuff?

Hanging photographs with cheesecloth.

sully75 — Mon, 06 Jul 2009 08:05:09 -0800

A two part kitchenware/decorating question. Ok, the two parts have not much to do with each other. Except they are both in my house. a) how to hang large photographic prints without frames in a way that looks cool and b) I'm making a lot of yogurt these days and straining it with cheesecloth. The cheesecloth gets kind of funky after a while. What can I use instead or how can I wash it? Hope this is kosher. 2 small questions for the price of one.

a) I'm a photographer. Both at home and for shows I'd like to be able to show photographs in a way that looks good and is cheap (aka no frames). In the past I've seen prints hung from wires strung horizontally against the wall, with the prints clipped to the wires. I've also seen little pieces of metal attached to the wall and then prints attached with magnets.

My prints are generally fairly large (13x19) with a white border around the print.

Are there any examples online about how to pull this off and make it look hip and nice? Basically the cost of frames is preventing me from doing a lot of things, both at home and for shows and I think this would be a good solution.

b) I'm making a lot of yogurt these days, based on this article by Howard McGee. At the end I strain it with cheesecloth in a strainer.

The cheesecloth gets filled up with yogurt. Normally I soak it in a pot with hot water and then squeeze it out multiple times, then let it hang to dry. It gets kind of stiff and I can never get it totally clean.

I tried putting it in the washing machine and that made it bunch up and basically ruined it. Is there anything I could use instead of cheesecloth that would work as well? Coffee filters or something? Or is there a better way to clean it?

How can I bring unpasteurized cheese home from Paris?

CunningLinguist — Tue, 30 Jun 2009 20:15:05 -0800

Have you ever successfully brought French cheeses into the US? Did you declare them, or not? Also, seeking recommendations on the raw milk cheeses I shouldn't miss, and wrapping/packing advice.

Is it like Twinkies?

Allenthar — Tue, 09 Jun 2009 23:06:12 -0800

How long does Velveeta stay good after opening, and refrigerated? We made some mac 'n cheese that used a portion of a larger 'block' of Velveeta as one of the ingredients. I ziplock bagged the rest of the block and put it in the fridge. That was a couple months ago...

It looks basically unchanged, but is it still safe to cook with?

Mascarpone: Not Just for Tiramisu Anymore

goingonit — Tue, 09 Jun 2009 14:58:45 -0800

I have an ungodly amount of mascarpone cheese in my refrigerator. What should I make with it? Bonus points for savory recipes. I acquired about a pound and a half of mascarpone cheese the other week, and it just keeps sitting in my fridge, staring me down. I know I could make a big thing of Tiramisu, but I don't really want to. Things I have tried:

Blintzes

"Alfredo Sauce" with the mascarpone in place of butter

Spreading on bagels (not as good as cream cheese)

I've heard mascarpone makes a mean risotto, but other than that I'm out of ideas. Thanks in advance!

Rock the Casb-AHHHHGH!!

sandra_s — Sun, 24 May 2009 05:55:04 -0800

Richard Cheese's version of Rock the Casbah. At 24 seconds in, the piano lifts a measure from a popular older tune. What is that older song? I can play the whole song in my head, but don't know the name of it. Help!

Chipotle Overflow

netbros — Wed, 29 Apr 2009 09:15:05 -0800

I happened to mention to a well-meaning friend that I liked the taste of chipotle. Soon afterward, I received a care package just loaded with chipotle products. Please help me make mouth-watering concoctions. The package contained chipotle salsa, hot sauce, mustard, adobo sauce, pickled chipotle peppers, BBQ sauce, even some chipotle cheese. I am drooling with anticipation. Now I just need some recipes. Please help.

More Cheshire than I know what to do with

aramaic — Fri, 17 Apr 2009 08:35:42 -0800

What do I do with all of this Cheshire cheese? Due to a miscommunication with my cheesemonger, I find myself in possession of half of their remaining Appleby's Cheshire (rather than half a pound)!

So, err, now what? I'd intended it for the usual wine/cheese/fruit sort of use, but I've got far more than I need for that. Obviously I can just use it like a generic cheese, but I'm wondering if anyone has ideas that work especially well with Cheshire, rather than just treating it like generic cheapo cheddar.

Unusual ideas are also welcomed.

Polly Wants Your Crackers

maryh — Sun, 05 Apr 2009 23:50:39 -0800

I ran out of crackers the other day and decided to try making my own. I can't say the finished product was exactly what I had in mind when the cracker craving struck, but tasty they were, and now I'm on a quest. Anyone here have a crispy, savory cracker recipe to share? I based mine on Mark Bittman's recipe, but added all sorts of stuff because I have terrible impulse control. My crackers were crisp, but closer in texture to graham crackers than to the flaky light wheat crisps I get at TJ's. Is there a way I can recreate a savory, buttery crisp at home with a standard consumer oven and a pizza stone? Well, even if that's not really possible, I'd love some cracker recipes-- cheese, wheat, matzah, soda, low-carb, chik'n-in-a-biskitesque, any and all are appreciated!

I just ate accidentally ate some cheese with pink bacteria growing on it, will I get sick?

CTORourke — Mon, 23 Mar 2009 14:53:03 -0800

I ate some cheddar cheese with a pink bacterial plaque growing on it, could this be something that'll make me sick? I cut up some cheese for my lunch, some of it having been in my fridge for awhile. I was munching on the cheddar when I noticed it had a bit more smell than usual. I looked closely and saw some pink bacterial plaques growing on the surface.

I'm a biologist, but not a microbiologist, and I know that sometimes the e.coli and other crazy bacterias (we grow for the Introductory Biology lab I teach) can be pink. I also know that not all bacteria is toxic, not even all e.coli bacteria, but the fridge at my apartment has never been cleaned out properly and I know some weird stuff has been in there over the years.

Does anyone think it might be just an outgrowth of the normal lactic acid bacteria of the cheese? The bag the cheese was in was a little damp, which probably encouraged the growth. I threw the rest away.

If it is a bad bacteria, how long would it take for me to start getting sick?

Best cheese in Paris?

ransom — Fri, 13 Mar 2009 10:10:01 -0800

What cheese shops should not be missed in Paris? We're in Paris in early April and want to have great cheese experiences. Where should we go?

No-carb carnivore cooking and diet tips?

korpios — Tue, 10 Mar 2009 21:08:31 -0800

What are some cooking and diet tips for an ovo-lacto carnivore? (No, that wasn't a typo.) After reading Good Calories, Bad Calories, I swiftly changed my entire dietary regimen over to a near-zero-carbohydrate diet. I still eat leafy greens — but other than that, I barely touch single-carb foods and refuse to eat anything with more than a single carb per serving. The bulk of my diet now consists of meat, eggs, and cheese, along with servings of spinach leaves here and there. While I've gotten creative with mixing ingredients into omelettes, I'd like to expand my culinary horizons a bit while staying within the boundaries of my chosen diet. Does anyone have any suggestions for doing so? (Examples: ingredients to try, useful cooking techniques, or recipe sources.)

Note: Please do not reply with either moral or major health concerns regarding my diet; that's not what I'm asking for. Minor health concerns, e.g., "you might want to take a Vitamin C supplement", are okay.

Can you teleme where online to buy Teleme Cheese?

arielmeadow — Fri, 06 Mar 2009 17:43:03 -0800

Cheese lovers, help me find a way to order Teleme cheese online! While recently in the Bay Area, I fell in love with Teleme Cheese. Upon returning to Seattle, I cannot find it anywhere local ... and now that I'm scouring the web to see if I can order it online, I'm coming up empty-handed ... unless I want to order it wholesale. Teleme Cheese: WHERE ARE YOU?

Iron Chef: Potluck Edition

missjenny — Sun, 01 Mar 2009 16:36:58 -0800

Help me win the work potluck challenge. The ingredients? Chocolate and cheese. The official rules state it can be one or the other, but I think the winner should have both. I want to do something a little bit more creative than chocolate cheesecake, but I don't know enough about cheese or chocolate to come up with good pairings to begin thinking of a dish. Any ideas?