Description:
This is cheezy.
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St. Stephano
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St. Stephano St. Stephano cheese, which is similar to Bel Paese, is made in small quantities in Germany. It is made from whole milk and is cured at a temperature slightly below 40 F. From USDA Agr. Handbook No.54, Cheese Varieties and Descriptions, George P.Sanders, issued Dec. 1953
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blue cheese
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I tried the suggestion of using "real blue" as a yeast starter instead of buying the mold, i can tell you that my Blue is blue after 10 days, so this should work fine, just a savings tip. Use after youre finished with the curd without adding ofcourse the mold, 2 tsp of a mix of real blue cheese with 2 tbls of water, and add this mixture with the salt, and continue... more »
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St.Claude
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St.Claude St. Claude is a small, square, goat's-milk cheese made in the vicinity of St. Claude, in the Department of Jura, France. The milk is curdled with rennet, and the curd is place in molds for 6 to 8 hours. The cheeses, which are salted on the surface, may be eaten fresh or may be ripened in a... more »
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Steppe
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Steppe Steppe cheese, first made in Russia by German colonists, is made also in Austria, Denmark, and Germany. It is made in two shapes: (1) Flat- tened spheres, usually 10 to 12 inches or more in diameter and 4 to 6 inches thick, that weigh from 14 to 25 pounds; and (2) rectangular blocks, about 10 by 5 1/2 by 7 inches, that weigh about 13 pounds. It is a rich,... more »
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question gouda
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Dear Forum I made my first Gouda cheese, and accordantly the recipe it has to air dry first for 3 weeks, it has now been 2 weeks, sofar so good, but there is a small schrack in the cheese, is this because the huminity is too low, so its drying to hard without huminity or is there another problem ? I put it in my ref which has temp set at 55 F huminity is about 50/60... more »
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Stilton
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Stilton Stilton, considered by many people to be the finest English cheese, is a hard, mild, blue-veined, cow's milk cheese. It was first made about 1750 in Leicestershire but acquired its name and excellent reputation when it was made and served at Stilton, in Huntingdonshire. It is now made also in other parts of England. Attempts to make high-quality cheese of... more »
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Stracchino Crescenza
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Stracchino Crescenza Crescenza, also known as Carsenza, Stracchino Crescenza, and Crescenza Lombardi, is an uncooked, soft, creamy, mildly sweet, fast-ripening, yellowish cheese of the Bel-Paese type. It is made from September to April in Lom- bardy, in northern Italy, from cow's whole milk. A similar cheese called... more »
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Hard grating cheeses
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I'm almost out of my Pecorino Romano. What would be some good alternatives to it and Parmigiano Reggiano? Thanks.
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Edam
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From USDA Handbook No. 54, 1953 Edam Edam cheese was first made in the vicinity of Edam in the Province of North Holland, Netherlands. It is known in the Netherlands by various local names, such as Manbollen, Katzenkopf, and Tete de Maure. Like Gouda, it is a semisoft to hard, sweet-curd cheese made from cow's milk.... more »
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cheese salt/Gouda/Edammer
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HI, I found out that buying kosher diamond kosher salt, or another brand, is a very good substiute ( I think its the same ) then the more expensive cheese salt, the only thing is that they are not flakes, but I put the kosher salt in my coffee blender until it was powder, and used this, it disolve this way quicker, and ofcourse, it is non... more »
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