Cheese

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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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  • 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 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • 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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  • Q: What are some lactose-free cheeses?

    A: All hard cheeses are free of lactose, such as cheddar, Asiago, Edam and cotija. Other lactose-free cheeses include fontina, Gouda, Havarti, St. George and enchilado.
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  • Q: What is the substitute for Kasseri cheese?

    A: Provolone, mozzarella, Kefalotyri, Caciocavallo and Scarmorza are all subsititutes for Kasseri cheese. Kasseri is a sheep's milk cheese commonly used in Greek dishes such as saganaki.
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  • Q: Can cheese cause constipation?

    A: Eating copious amounts of dairy products can cause constipation, according to WebMD. Other common causes of constipation include inadequate intake of water or fiber, inadequate activity and lack of exercise, stress and disruption of the regular routine while traveling.
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  • Q: What is the history of Gouda cheese?

    A: Gouda cheese originated in the Netherlands and is named after the city of Gouda. Historians date the cheese back to the 12th century. As of 2015, Gouda is one of the oldest cheeses still being made.
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  • Q: Can spoiled cheese make you sick?

    A: Spoiled cheese can make you sick. According to MedlinePlus, dairy products that have not been properly refrigerated can be a potential cause of food poisoning.
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  • What are some popular cheeses in America?

    Q: What are some popular cheeses in America?

    A: The top-selling cheeses in America are mozzarella, cheddar, Parmesan, Jack and Swiss, according to the Foodservice Research Institute. Combined, these cheeses account for 67 percent of the cheese sold across the nation. Other popular cheeses include American, blue, provolone, ricotta and feta.
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  • Q: How long does it take to make artichoke cheese dip?

    A: Paula Deen's three cheese hot artichoke dip, made with cream cheese, Parmesan cheese and mozzarella cheese, takes about 40 minutes to prepare. Alton Brown's hot spinach and artichoke dip, made with cream cheese and Parmesan cheese, takes about 15 minutes to prepare.
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  • Q: What are some stores that sell cheesemaking supplies?

    A: Some homebrew stores, such as MicroHomebrew and Bob’s Homebrew in Seattle, Washington, stock a limited number of cheesemaking supplies, including cultures. Online sources for hobbyist cheesemakers, such as New England Cheesemaking Supply Company and TheCheeseMaker.com, offer a greater selection of the supplies the hobby requires. Dairy Connection, a wholesale supply company, offers retail sales to hobbyists through its GetCulture site.
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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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  • How do you freeze a cheese ball?

    Q: How do you freeze a cheese ball?

    A: To freeze a cheese ball, wrap the ball tightly in two layers of plastic wrap and place in the freezer. Store-bought cheese balls may be frozen in the original packaging.
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  • What are some soft cheeses?

    Q: What are some soft cheeses?

    A: Different types of soft cheeses include Aspen Ash, Brie and Rheba. Soft cheeses generally have a high moisture content and range in taste from mild to pungent.
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