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Cheese Questions and Answers (Q&A)

There are thousands of types of cheese in shops and markets around the world. There are semi-soft cheeses, semi-hard cheeses, and fresh cheese, such as goat cheese, ricotta, and mascarpone. There are many types blue cheese and asiago cheese and there is the fancy washed rind cheese. These are the "stinky" cheeses, which ripen from the outside in and are not mild.

There is hard cheese such as parmesan and gouda and there are also the types of cheese that go best with a glass of good wine. This includes brie, which is often served slightly melted or baked in a round dish and topped with nuts or fruit. Camembert is a similar soft cheese made from cow’s milk and it is slightly stronger than brie. There are so many different cheeses you could not try them all in a lifetime.

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There are a few big differences between Mozzarella and Parmesan. Before you even touch or taste the cheeses, you will smell a distinct difference. Mozzarella generally does not have a strong smell; however, Parmesan can have quite the odor. In fact, many people find Parmesan to smell similar to foot odor. This is because of the naturally-occurring fatty acids found within the cheese. Of course, with strong smells comes strong tastes, and Parmesan has an unmistakable nutty taste.

Mozzarella has a slightly acidic taste and milky taste, not at all overpowering. The last difference is the textures of the cheeses. Mozzarella is very soft which is why it is used so often on pizzas—it is easy to melt. Parmesan is an example of a hard cheese with a higher melting point.

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Parmesan cheese is a different kind of cheese than the other cheeses. This is due to its taste or texture. It is due to how it is often used in foods. Most of the time, parmesan cheese is only sprinkled on food and it is not baked inside of food in large quantities compared to the other cheeses. If it is baked inside of something due to a recipe, it is only in small amounts.

Parmesan cheese is often sprinkled onto pizza right before someone eats it. If you are at a pizza shop, you will probably notice that there is a jar with shredded parmesan cheese in it. The cheese is usually chopped up or shredded so finely and it is rarely seen in slices.

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You first need to get fresh milk. Try to get it as fresh as possible to get the best results. Put the milk on the stove and start warming it gently. You then need to acidify the milk by either using vinegar or citric acid. You can also acidify the cheese indirectly by adding cultures of bacteria. This takes time, until the bacteria reproduce and secrete lactic acid, which acidifies the cheese.

Use a plant or animal based coagulant and mix it with the acidified milk. You need to wait until gel formation. Then cut the curds and cook it over the stove in the vat. This dries out the cheese. Then replace the vat with water to wash the cheese. Drain the cheese and then salt according to taste.

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If you want to make macaroni and cheese or mac and cheese, you need ½ pound of pasta, 4 tablespoons of unsalted butter, 4 tablespoons of flour, salt and pepper to taste, 2 cups of warm milk, 1 cup of grated cheddar, 1 cup of grated mozzarella cheese, ½ cup of grated Parmiggiano Reggiano, ¼ cup of bread crumbs, 4 ounces of pancetta, and 1 teaspoon of olive oil. Cook your macaroni according to the package instruction and preheat your oven to 400 degrees Fahrenheit.

While waiting, sautee the pancetta with oil over medium heat and then set aside. In a large saucepan over medium heat, melt the butter, add the flour, and cook for about a minute. Add the milk while constantly stirring and cook for about 5 minutes. Season it with salt and pepper and then remove from heat. Add the cheddar, half of Parmiggiano Reggiano, mozzarella and stir until completely melted.

Add the cooked pasta and mix until well combined. Place the combined ingredients in a casserole dish and sprinkle with the remaining half of the Parmiggiano Reggiano and bread crumbs and bake for about 25 minutes or until the top becomes golden. Serve and enjoy!

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