My soon to be Grandfather inlaw from NC has made a special request for the best WI cheddar I can find, and I am in the milwaukee area, please help. Thanks.
Here is a web page with cheese awards. Pick out the cheese you feel sounds like your grandfather would like and go to their website and find distributors.
http://www.wischeesemakersassn.org/uscontest/2007/past_results.php
I love to cook, and especially bake. But I was wondering if it is possible to substitute Mascarpone cheese for cream cheese in recipes, and if so, what are the equivalent measurements?
Because, though I love cream cheese, on bagels, bread, and other savory (non-sweet) foods, I ABSOLUTELY HATE cream cheese based desserts.
I hate the salty feeling, and especially the weird after-taste that cream cheese leaves.
Although, there are some great dessert recipes I found, that I want to start making, they are all cream cheese based, and I want to make them with a sweeter (better tasting) substitution, and I am hoping that Mascarpone cheese will be the right equivalent.
If so, what measurements do I use when I substitute the mascarpone. I mean, if a recipe calls for 3 oz of cream cheese, do I substitute it with 3 oz of mascarpone cheese, or do I use more mascarpone, less mascarpone or what - and how much??
Any and all help will be greatly appreciated.
Rob Lou, why can't you make cheesecake with Mascarpone? All it would do is just give it a sweeter, creamier taste, right?
Not that I want to use cream cheese in ANY dessert, which is the basis for my question.
I HATE cream cheese in desserts. I think it tastes weird and gross, and I hate the horrible after-taste.
That's why I want to know if mascarpone can be used instead.
It would be the exact same measurements. The only difference is the savory taste of the cream cheese vs. the sweet taste of the mascarpone cheese. I find mascarpone cheese a bit creamier than cream cheese too. Cream cheese has a bit of a grainy texture sometimes. Cheesecake made with mascarpone is creamier and sweeter.
Visit http://foodwishes.com, to get the exact ingredient amounts. Making your own cheese is not only fun, but the quality of the results will amaze you! Requires no special equipment, and is a perfect project to do with the kids.
Duration : 0:4:13
Wallace (of Wallace and Gromit) had his birthday on Thursday, August 7th.
We celebrated here with our own cheese holiday.
Visit http://www.aniboom.com for cartoons and funny animations!
mouse tires to get cheese out of a mousetrap
Created by Peter Harakaly
If you liked this film, don’t forget to add us to your channel.
Duration : 0:2:15
this is something my friend michelle put together, its all the funny moments with cheese
Duration : 0:4:14
I know that chocolate fountains WILL work with cheese but it does not say what kind of cheese. I was planning on using the canned cheese from a bulk food store.(Baseball game nacho cheese) But is that thin enough or do I have to thin THAT cheese with cream or wine. Please help I cannot find a "recipe" anywhere!!!
OK, I did a little research for you. The fountain temperature runs at 106-108 degrees, so my best guess would be what you came up with and use Nacho cheese that's thinned which you may not have to do. They say to use oil to thin chocolate a little at a time. So what I was would do is, before I bought alot of something I might use, is to get as little of the Nacho cheese, even if it means buying Nachos at the corner store, put alot of cheese in the bottom of the tray, and take it home, pour the cheese in a small pan and heat it up slowly, have an Instant Read Thermometer there and when the cheese gets to 106 degrees check the consistency, does it flow easy enough, add some milk and see what happens and watch it to see if the milk makes the cheese break. If everything checks out then you're in business. Good Luck, it'll work
Personally I favor a mix of mild medium cheeses (the sort you usually put on sandwhiches and bread) and parmesan. (roughly 3:1). That may seem like a lot of parmeggiano but it works quite well and makes it chewy.
I was wondering though, about some more exotic and exciting combinations such as those you get at restaurants, which are four cheese etc.
And what sort of cheese or cheese combinations do you put on your homemade pizzas?
At the restaurant I work at, we serve a five cheese pizza that has a combo of: Parmesan, Mozzerella, Romano, Provolone, and Ricotta. REALLY HEAVENLY!