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 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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  • 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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  • 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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  • 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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  • 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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  • 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 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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  • 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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  • 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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  • 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 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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  • Q: What Are Some Features of Hard Cheeses?

    A: Hard cheese is a term used to describe a well-aged pungent cheese with a dry, crumbly texture that makes it suitable for grating and cooking. If hard cheese develops a small area of surface mold, it is easily scraped off and does no harm to the cheese underneath.
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  • Q: What Is a Good Recipe That Includes Sargento Cheese?

    A: Cheese lover's macaroni and cheese is one good recipe using Sargento cheese and is available from the Sargento website. The recipe uses the brand's Muenster, mild cheddar, sharp cheddar and mozzarella cheeses.
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  • Q: How Are Aged Cheeses Different Than Fresh Cheeses?

    A: Fresh cheeses are soft and moist, while aged cheeses are hard and dry. The color varies as well, with fresh cheese tending to have a whiter, more milk-like appearance than the darker colors that come with aging cheese.
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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 Cheese Has the Least Fat?

    A: Part-skin mozzarella, farmer's cheese, string cheeses and Neufchatel are all cheeses that are naturally low in fat. Neufchatel has 6 grams of fat per serving. When considering a natural cheese, goat cheese has less fat than cow's milk cheese, according to About.com.
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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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  • Q: Does Eating Cheese Give You Nightmares?

    A: Nightmares may be caused by many different factors, including snacks such as cheese or meals containing cheese eaten late at night. As food increases one's metabolism, the brain may become more active and trigger a nightmare, according to WebMD.
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  • Q: How Many Cheeses Are Produced in France?

    A: There are traditionally about 400 different varieties of cheese produced in France. The varying types of cheese are classified in eight different families, which are referred to in France as "les huit families de fromage."
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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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