Question 1

Why does my cheese become rubbery when I melt it?

Accepted Answer

Cheese can become rubbery if it's melted too rapidly or at too high a heat. Low and slow is the best approach to melting cheese to achieve a smooth result. Avoid overheating, as this forces the fat to separate, leading to a rubbery texture.

Question 2

Can you eat the rind of cheese?

Accepted Answer

It depends on the type of cheese. Some, like Camembert or Brie, have edible rinds. However, others like Cheddar or Provolone have rinds that are coated with wax which are not intended to be consumed.

Question 3

Can cheese be frozen?

Accepted Answer

Yes, but it's typically recommended only for hard, durable cheeses like Cheddar, Mozzarella, and Swiss cheese. Soft cheeses should generally not be frozen, as their texture and taste could be negatively affected.

Question 4

What cheese can be substituted for another cheese in a recipe?

Accepted Answer

It's best to substitute cheese with similar ones. For instance, Cheddar can be replaced with Swiss cheese, and mozzarella can be replaced with provolone. However, the flavors might vary.

Question 5

Why is my grilled cheese soggy?

Accepted Answer

Grilled cheese can become soggy due to too much butter/oil, using bread that is too soft or fresh, or not cooking it on high enough heat to crisp the bread quickly without melting the cheese excessively.

Question 6

Is blue cheese mold?

Accepted Answer

Yes, the blue veins in blue cheese are a type of mold. This mold, called Penicillium roqueforti, is safe to eat and gives the cheese its unique flavor.

Question 7

Why is cheese so salty?

Accepted Answer

Salt is used in cheese making to help preserve the cheese, enhance flavor and help in the formation of the cheese’s texture.

Question 8

Does cheese have gluten?

Accepted Answer

Natural cheese (Cheddar, Colby, Monterey Jack, mozzarella, etc.) is gluten-free. However, some processed cheeses may contain gluten, so always check the label.

Question 9

Why does my cheese keep breaking when I make a sauce?

Accepted Answer

This can happen if the cheese has been melted too quickly or on high heat. It's best to melt cheese gradually over a low heat and to keep stirring continuously.

Question 10

Why does cheese swell in the fridge?

Accepted Answer

This usually happens due to lactic acid fermentation caused by lactic acid bacteria present in the cheese. It's a common issue with packaged shredded cheese, which contains a higher moisture content, and is safe to consume.

Question 11

When does cheese expire?

Accepted Answer

Cheese expiration guidelines vary greatly depending on the type of cheese. Hard cheeses like cheddar or parmesan can last 3-6 months unopened in the fridge, and 3-4 weeks once opened if stored properly. Softer cheeses like brie or camembert can last 1-2 weeks after their sell by date if unopened, but should be consumed within a week once opened. You can also freeze cheese, but it tends to change the texture, making it crumbly and hard to slice. Best to use defrosted cheese for cooking or melting.

Question 12

How do you tell if cheese is bad?

Accepted Answer

If cheese has developed an off smell, or visible mold that is not part of the original cheese (blue or vein cheeses are exceptions as they supposed to have mold), it's likely that it has gone bad. Furthermore, if the cheese has become excessively hard or dried out beyond its regular texture, it's probably past its prime. It's important to remember that while you can cut mold off of hard cheese and still consume it, this is not safe to do with soft cheese.

Question 13

Tips for storing cheese to extend shelf life

Accepted Answer

• Wrap cheese in wax paper or parchment paper. This lets the cheese breathe and prevents it from drying out.

• Store cheese in the vegetable drawer of your fridge. The humidity in this compartment is most favorable for preserving cheese.

• Don't store cheese with strong-smelling foods. Cheese can absorb the odors of nearby foods leading to an unappetizing taste.

• If freezing cheese, grate it first then store in freezer-friendly bags. Defrost in the refrigerator overnight before using.

Question 14

Analysis of cheese

Accepted Answer

Cooking with cheese can be tricky as different types require different handling techniques. Soft cheeses like ricotta or mozzarella are often best used fresh, and work really well when used in dishes where their creamy, light flavor can shine, like lasagna or pizza to create a gooey, melty texture. When using firmer cheeses like cheddar, parmesan, or gouda, they’re often times grated or sliced thinly and used to add a robust, rich flavor to pasta, soups, or salads. Discoloration or hardening on the surface is quite common and doesn't mean you have to throw the cheese out. Just cut the affected part and the rest is still good to use.

Common mistakes people make when cooking with cheese include using the wrong type of cheese for a specific dish, which can result in flavors not complementing each other. Coating cheese in flour before melting it in a sauce can help prevent it from clumping together. Another trick to get the most out of your cheese is to serve it at room temperature when it's being eaten raw to maximize its flavor profile.

One little known tip is to save hard cheese rinds, like Parmesan rinds, for added flavor to your pasta sauces, soups or stews. They impart deep umami taste.

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