Cheese

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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  • 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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  • 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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  • 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 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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  • 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 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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  • 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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  • 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: How can you tell if a spice is gluten free?

    A: The National Foundation for Celiac Awareness encourages consumers to learn about gluten-free spice brands and products by carefully reading spice labels, visiting manufacturers' websites and researching recommendations from professionals and other gluten-free consumers. Many spice manufacturers offer lists of their gluten-free products and policies online.
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  • Q: What is the definition of hard cheese?

    A: The term "hard cheese" refers to a wide range of cheeses with tastes that vary from mild to pungent. Generally manufactured from pasteurized or raw milk, these aged cheeses are ideal for grating or crumbling.
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  • Q: What are some cream cheese food safety recommendations?

    A: Refrigerate unopened packages of cream cheese between 35 and 40 degrees, and use opened packages within two weeks. Discard cream cheese if it has been left at room temperature for more than two hours or if mold is visible. When handling baked goods containing cream cheese frosting, follow the same refrigeration and handling guidelines as cream cheese.
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  • Q: Where can you find a list of low-fat cheeses?

    A: Lists of low-fat cheeses are available on RD.com, Prevention.com and Self.com, as of 2015. These lists feature cheeses that are naturally low in fat, as well as cheeses that have been processed to contain less fat.
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  • Q: Is white cheese better than yellow cheese?

    A: White or paler looking cheese varieties are usually healthier than yellow cheese varieties, according to the author of "The Big Book of Food and Nutrition," Joel Weber. In general, cheese has a natural white hue and any color, such as yellow, is only added as a natural or chemical dye to enhance the look of the cheese, as noted by Phylis B. Canion, a certified nutritional consultant.
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  • Q: What is an example of a hard cheese?

    A: Aged gouda is a fine example of a hard cheese, defined as one with a texture ranging from elastic at room temperature to hard enough to grate, according to the American Cheese Society. A Dutch specialty, gouda has a sharp, sweet, nutty flavor that increases with age.
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  • Q: What is mortadella?

    A: Mortadella is a type of Italian meat, similar to sausage. It comes from Bologna, Italy, and is known as a charcuterie meat. Mortadella is a pinkish color with a smooth texture. It is not fermented or smoked.
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  • Q: What are some nutritional facts about cheese?

    A: Most cheeses are high in calcium, protein and phosphorous. These nutrients are considered to be the building blocks of strong bones and muscles. Vitamins that can be found in cheese include vitamin A, vitamin B-12, vitamin D, riboflavin and selenium. However, cheese also tends to be high in saturated fat and sodium, which have been linked to heart disease. Many kinds of cheese are also high in calories.
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  • Q: How do you freeze dips with cream cheese?

    A: Freezing dips with cream cheese requires use of a heavy cream mixture, tightly wrapped storage container and a consistent freezer temperature. Failure to correctly follow a freezing procedure will result in the cream cheese becoming dry and crumbly once thawed.
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  • What makes cheeses hard?

    Q: What makes cheeses hard?

    A: Cheeses harden because the aging process depletes moisture. The longer a cheese is aged, the harder it is. Hard cheeses may be aged or ripened by bacteria or mold.
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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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