Cheese

A:

The unrefrigerated shelf life of cheese depends on its moisture content. Harder cheeses, such as Parmesan or Romano, have less moisture than soft cheeses like brie or ricotta. Soft, moist cheeses should not be left out for more than two hours. Hard grating cheeses can last longer.

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  • What is the difference between Parmesan and Romano cheese?

    Q: What is the difference between Parmesan and Romano cheese?

    A: Romano cheese has a stronger, saltier taste than the milder flavor of Parmesan cheese. Although these cheeses are similar, they bring different flavors to Italian meals.
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  • Is it okay to freeze cheese?

    Q: Is it okay to freeze cheese?

    A: Hard cheeses can be frozen for up to 3 months according to Consumer Reports. Other types of dairy, including cream, milk, butter and yogurt may also be frozen. All food items should be frozen on or before their expiration date, and some foods may need shaking or stirring once thawed.
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  • Why does Swiss cheese have holes?

    Q: Why does Swiss cheese have holes?

    A: Swiss cheese has holes because the bubbles of carbon dioxide that form inside the cheese as it hardens become holes when the cheese is sliced. One of the types of bacteria that is used in the culturing of Swiss cheese produces carbon dioxide as part of its metabolism.
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  • What is the difference between feta cheese and goat cheese?

    Q: What is the difference between feta cheese and goat cheese?

    A: Feta cheese and goat cheese are both made from the milk of goats. The difference is that feta is also made using sheep's milk. In fact the majority, or 70 percent, of the milk used in feta is sheep's milk. Some feta is made entirely with sheep's milk.
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  • What are some names of unprocessed cheeses?

    Q: What are some names of unprocessed cheeses?

    A: A long list of cheeses fall under the category of unprocessed or "all-natural," including Havarti, Swiss, Colby, Gruyere, Manchego and most Cheddars. Additionally, Parmesan, goat cheese, Limburger, Provolone and Gouda are unprocessed cheeses; however, buyers should check the ingredient label of these cheeses before purchase to ensure the cheese has not been mixed with processed foods.
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  • Is feta cheese pasteurized?

    Q: Is feta cheese pasteurized?

    A: Feta cheese, depending on where it is purchased, may or may not be pasteurized. Most feta cheese made in North America, as well as most Greek feta cheese, is pasteurized. However, some varieties remain unpasteurized. Most feta cheese products indicate pasteurization on the product label.
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  • What is the difference between blue cheese and Gorgonzola?

    Q: What is the difference between blue cheese and Gorgonzola?

    A: According to the Martha Stewart website, blue cheese is a general category of cheese that features blue or blue-green veins and spots created through an aging process with the mold Penicillium, while Gorgonzola is a specific variety within the spectrum of blue cheeses. Roquefort and Stilton are other popular examples found in the blue cheese family.
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  • How long can cheese stay unrefrigerated?

    Q: How long can cheese stay unrefrigerated?

    A: As a rule of thumb, soft cheeses, including cottage cheese, should not be kept out of a refrigerator for longer than a couple of hours. Some hard cheeses can be left out of the refrigerator nearly indefinitely, provided the room in which it is stored is maintained in a temperature range that does not exceed approximately 80 degrees Fahrenheit and the cheese is stored appropriately.
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  • How long can cheese be left unrefrigerated?

    Q: How long can cheese be left unrefrigerated?

    A: The unrefrigerated shelf life of cheese depends on its moisture content. Harder cheeses, such as Parmesan or Romano, have less moisture than soft cheeses like brie or ricotta. Soft, moist cheeses should not be left out for more than two hours. Hard grating cheeses can last longer.
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  • How long can you leave cheese out?

    Q: How long can you leave cheese out?

    A: Cheese can be left out for no longer than two hours at temperatures above 40 degrees Fahrenheit, according to EatByDate.com. Once cheese is left out for longer than recommended, it begins to degrade in quality.
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  • Q: What are good ingredients to add to cheesy hash browns?

    A: A cheese hash brown casserole recipe can be made more interesting with the addition of unusual but flavorful ingredients such as jalapeños, onions and chopped bacon. The cheese hash brown casserole recipe shown below was created by food writer and cooking show host, Ree Drummond.
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  • Q: Which cheese grows mold the fastest?

    A: Soft cheeses begin to grow mold within one week of being opened. Semi-soft cheeses, such as mozzarella, Monterey Jack and feta, last about two to three weeks without mold. Firm cheeses, such as Cheddar, Colby and Swiss, can last up to five weeks.
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  • What is a good recipe for cheese grits?

    Q: What is a good recipe for cheese grits?

    A: Two good recipes for cheese grits are baked cheese grits and creamy cheese grits. Quick-cooking or stone-ground cheese grits can be used, but the liquid needs to be increased to cook the stone-ground grits thoroughly.
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  • Can brie cheese be frozen safely?

    Q: Can brie cheese be frozen safely?

    A: It is possible to freeze brie cheese safely for at least two weeks, according to the Marin French Cheese Company. The texture and taste do not suffer.
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  • Q: What happens when you freeze cheese?

    A: The consistency of most cheeses changes dramatically when frozen. Consequently, food experts strongly advise against freezing cheese, especially of the softer and artisinal varieties. However, certain harder cheeses may stand up to freezing if the preparation style subsequent to thawing is less reliant on texture.
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  • Q: Does cream cheese need to be refrigerated?

    A: Cream cheese is a dairy product and needs to be refrigerated. Cream cheese should be stored at temperatures of 40 degrees Fahrenheit or lower.
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  • Q: What is the function of grana?

    A: The granum supports the process of photosynthesis in plants due to the fact that it is composed of chlorophyll and phospholipids. Grana, which is the plural form of granum, refers to a stack of thylakoids contained within the chloroplasts of plant cells.
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  • Q: Is blue cheese pasteurized?

    A: Blue cheese can be both pasteurized and unpasteurized. Each cheese is required to be labeled so that the buyer is aware of its state of pasteurization. This is important because people with weaker immune systems, such as cancer patients and pregnant women, cannot eat food that has not been pasteurized because they can become sick from eating the food.
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  • Is eating cheese bad for gout?

    Q: Is eating cheese bad for gout?

    A: Eating cheese can potentially contribute to a gout flare and therefore is not recommended for people who have gout. Cheese and dairy products in general are high in saturated fat, which has been shown to interfere with the body's elimination of uric acid from the blood.
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  • Q: What are the ingredients of Daiya cheese?

    A: The primary ingredients of Daiya cheese include filtered water, tapioca or arrowroot flours, expeller pressed canola or safflower oil, coconut oil and pea protein. Other ingredients include salt, inactive yeast, vegan natural flavors, vegetable glycerin and xanthan gum, in addition to citric acid, annatto and titanium dioxide. The ingredients vary slightly between different Daiya cheese products, but as of 2015, no Daiya products contain animal products. They are also free of soy, wheat, barley, gluten and nuts.
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  • Q: What are the differences between natural and processed cheese?

    A: While nature cheese is made from all-natural ingredients and ripened, processed cheese is usually made partially from natural cheese with preservatives and artificial ingredients added. Processed cheese is then emulsified and pressed in shaping for slicing or extruded into cans and jars. Processed cheese also generally has a much higher sodium content that natural cheese, and unlike natural cheese, it’s usually shelf-stable.
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