I have a piece of comte (French hard cheese) open for some time (1 week or so). How do I recognize that it's moldy and therefore not good to eat? There're a thin non-connected layer flour on the piece of the cheese which makes it quite difficult to visually detect mold.
to see if a hard cheese like comte is rotting, you can usually smell it but i assume you may not be used to the original taste. If it is really not good for eating, some moss will start to developp on, this will happen when it is kept in a humid place; if you are keeping the cheese in a dry place it will just become hard as hell and if it start to get cracks on the surface, the taste can be not so good.
This is what the cheese should look like.
Edges on a cheese like this are referred to as the rind. Any white on there is fine unless it starts looking fluffy, even then you could probably just cut it off. The rind here and on many hard cheeses is a quite hard layer of dried cheese and protects the cheese inside.
If the yellow section of the cheese had mold on it that would indicate the cheese had become moldy after being cut or if there was a blue or green mold growing anywhere on this type of cheese. This would normally indicate the cheese had been kept badly. If your fridge is clean and dry wrapped hard cheese should keep a couple of months.
I want to make semi-hard, unripened brined cheese, kind of like Nabulsi or Halloumi. I already know how to make "fresh" cheese from cow milk, rennet and salt. But, in my attempts, the resulting curds is far from being hard or semi-hard, unless I strain the curds many hours, but in the process I loose the freshness and fresh milk taste, and the cheese develop other more complex flavours, wich is usually good for a cheese, but not for the kind of cheese I want to make :) I think I read somewhere that the curds in this kinds of semi-hard, unripened cheeses, just like mozzarella, needed
I found a recipe for brownies I want to try. It calls for 1 1/2 cups packed light brown sugar How can I recognize if they mean hard or soft brown sugar? And how much of a difference does it make for the completed brownies if I use the wrong type? Should I just adjust the amount of sugar or other ingredients (and if yes, by how much)? Or do I have to try to make a substitution? I found a question which explains how to make soft sugar, but it requires a food processor, and I don't have one. Edit Here is a picture of sugars, as Jay suggested per comment: In Germany, the only type
There is a lot of variation in the rind of cheese, I dare say perhaps even more than in the cheeses themselves. Does the colour, texture, hardness etc. reveal anything about how the cheese was made, how it will taste, how old it is, etc.? Simply by looking at a piece of cheese, what can you deduce?
I received a parcel from Europe with cheese. Unfortunately they sent it via surface. It took 6 weeks over to Canada. The Swiss hard cheese was wrapped in plastic foil. No mold has developed and it smells good. I wonder whether it is safe to eat it?
I recently discovered that the reason I hate cheese knives (but love cheese) is because they are made to work for right-handed people. So where can I buy a (reasonably priced) cheese knife, or other serrated knives?
I'm new to this whole cooking business. Not - can only cook spaghetti bolognese new. More - "Frozen pizza? Nope - that's hard. Order in". However - there's hope for me yet! I recognize how much of a life skill cooking is and before I get too far along in this whole aging process I should really start acquiring it. I've started looking around at cooking classes in my area but from what I've...? Is there a 'term' for basic cooking classes that I'm missing (I did try searching for "basic cooking lessons" but Google in all its power returned nothing). How do I learn these utter basics so I can
Could anyone offer some tips on how to sculpt or mold a large piece of cheddar into a knight of the realm. I have tried on a smaller piece but the cheese tends to crumple and doesn't seem sculpt in the way I expect.
Cheese, Bread : this tend to give me two separate slices of bread with cheese and some ingredients in the cheese. Is there any special technique to keeping this thing together as one piece? ...Maybe it's called something else, but to me a grilled cheese sandwich with extra stuff in it is an "ultimate". The extra stuff I'm referring to is generally tomato, onion (thin sliced raw or grilled) and bacon (already cooked). The problem I'd like to correct is that often the cheese has difficulty fusing the sandwich together because it doesn't stick well to the other ingredients. I've tried
I know using spices while cooking is often subjective and you would use spices that you deem appropriate for certain dish but it is undeniable that when you do use them, you should use fresh and good ones. Now, this question is being made with intent of it becoming community wiki and a great resource for people trying to get good spices. To get to the question, how would you recognize superior... that this one doesn't get deleted and also to start the list of spices - how would you recognize great saffron from a lousy one?