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Cheese/Questions
| Subject | Date Asked | Expert |
| Eating cheese with beer? | 5/31/2012 | Patrick Moore |
| Q: I normally heard that you have to have wine with cheese. However, is it perfectly ok to treat your ... A: Absolutely!! It seems wine always gets paired with cheese and a beer pairing is usually an ... | ||
| best cheeses | 4/7/2012 | Patrick Moore |
| Q: what is the best chees for hamburgers? A: An interesting question because of the huge number of potential cheeses one could choose! I will ... | ||
| Cheese Surface Texture and Taste | 3/26/2012 | Patrick Moore |
| Q: I buy alot of colby/cheddar cheese, and I find that within the same brand, package size, best by ... A: Sorry about the delay, but I think you have an interesting question especially so, since you do not ... | ||
| Feta cheese | 6/23/2011 | Patrick Moore |
| Q: I left a salad in my car overnight. It has feta cheese on it (no dressing). Although I am not sure, ... A: WENDY!!!! I've been in various National Parks with my wife's Uncle from Israel and the chance to ... | ||
| Explorateur cheese | 1/4/2011 | Patrick Moore |
| Q: My daughter is getting married in our backyard this year and I'm arranging the food. I want to ... A: Congratulations!! (especially on the daughter part, I do love that you've chosen to serve cheese!!) ... | ||
| cheese fondue | 8/16/2010 | Patrick Moore |
| Q: I was looking on the web for a receipe for a cheese fondue and found one that calls for Emmentaler ... A: By the spelling of the word "Emmentaler" I can already tell that the recipe you found is a good one! ... | ||
| cheese crust | 8/5/2010 | Patrick Moore |
| Q: What is the parmesan cheese crust made from? A: Sorry about the delay, I'm currently in Alaska and not getting email too regularly! About the ... | ||
| mozzarella | 3/1/2010 | Patrick Moore |
| Q: Yeah, it's me again. Sorry. What happens if rather than whole milk you use half and half or cream in ... A: Len, I can really only think of one good reason and that's cost! I mean if you were standing in ... | ||
| mozzarella | 2/23/2010 | Patrick Moore |
| Q: Yeah, it's me again. Sorry. What happens if rather than whole milk you use half and half or cream in ... A: I was on vacation and neglected to notify AllExperts! Sorry about that. My first thought is that ... | ||
| mozzarella | 2/8/2010 | Patrick Moore |
| Q: I am planning on whipping up some more mozzarella and wondered if it is better to store it dry or in ... A: Sorry about the delay, The Cheese Guy has had a few extra gigs this week! I think you'll find ... | ||
| mozzarella | 2/5/2010 | Patrick Moore |
| Q: I am planning on whipping up some more mozzarella and wondered if it is better to store it dry or in ... A: I always over wrap in cling film. It's just the way I've always done it because the product was ... | ||
| mozzarella making - last 2 questions | 1/11/2010 | Patrick Moore |
| Q: You mentioned trying new salts - when is the best time to add salt? After the stretching is all but ... A: I always add the salt to the curd just before I pour the hot water on it. Then the salt has a ... | ||
| mozzarella at home | 1/11/2010 | Patrick Moore |
| Q: I had asked about substituting creme of tartar for citric acid last week. We tried to make cheese. ... A: Congratulations!! The color is exactly what you said it was. Butterfat. (And secretly- That's ... | ||
| mozzarella at home | 1/8/2010 | Patrick Moore |
| Q: I had asked about substituting creme of tartar for citric acid last week. We tried to make cheese. ... A: You're right- the stretching does do something to the proteins. They become relaxed and are capable ... | ||
| mozzarella at home | 1/7/2010 | Patrick Moore |
| Q: I had asked about substituting creme of tartar for citric acid last week. We tried to make cheese. ... A: Len, I'm not sure how this one got missed but in the interest of house cleaning... I'm willing to ... | ||
| mozzarella at home | 1/4/2010 | Patrick Moore |
| Q: I had asked about substituting creme of tartar for citric acid last week. We tried to make cheese. ... A: I think that some of your issue is that this process is really two stages. The first stage is the ... | ||
| making Mozzarella | 12/23/2009 | Patrick Moore |
| Q: I thought it would be fun to try making mozzarella. Recipe calls for citric acid and rennet. I think ... A: Len, Allow me to apologize for my tardy reply, we were out of town over the Holidays. I applaud ... | ||
| cheese storage | 12/22/2009 | Patrick Moore |
| Q: Why do commercially packaged cheeses go bad in a few days(at home) but seem to stay ever so fresh at ... A: Joo, Allow me to apologize for my tardy reply, we've been out of town for the Holidays. I think ... | ||
| traveling with cheese | 9/11/2009 | Patrick Moore |
| Q: I'm in London & want to buy some cheese at an outside market to take home to the US in 3 ... A: So very sorry for the gross delay. I've been away from my computer for too long! So, you're in ... | ||
| Goat Milk Cheese | 7/13/2009 | Patrick Moore |
| Q: I am new at the cheesmaking process and have tried a Ricotta (basic cheese). Twice it turned into a ... A: I am not a cheesemaker, but I'm going to try to answer your question nonetheless. My first ... | ||
| What's wrong with my cheese sauce? | 7/11/2009 | Patrick Moore |
| Q: Cheese sauce is something I used to make for steamed broccoli, and it usually came out pretty good. ... A: I found this follow-up and realized I had not responded and All Experts thinks it's still lingering. ... | ||
| What's wrong with my cheese sauce? | 7/7/2009 | Patrick Moore |
| Q: Cheese sauce is something I used to make for steamed broccoli, and it usually came out pretty good. ... A: The food and the Industry may in fact be conspiring against you indeed!! You don't mention the type ... | ||
| Is vieux boulogne available in USA? | 6/10/2009 | Patrick Moore |
| Q: I live in Diamond Bar, a city in southern California of USA. Are there any stores nearby which sell ... A: I've done my own quick search on the Internet and it's generally pretty easy to find most any cheese ... | ||
| cheese grow green | 5/1/2009 | Patrick Moore |
| Q: I bought 8oz package cheese home for a while, it has some green spot on cheese. I flew it away ... A: Usually in this kind of situation I'll just carve off the bad spots and keep eating!! Make sure you ... | ||
| Nutritional Cheese | 4/6/2009 | Patrick Moore |
| Q: What is the (overall) best cheese to eat from health standpoint? %Fat aside, what cheese type has ... A: If you're making me pick just one... I'm going to have to go with Parmigiano Reggiano. Gram for ... | ||
| Soft Mozzarella | 4/3/2009 | Patrick Moore |
| Q: I left it out in a container in the liquid it came with for about 3 hours, is it still okay to eat? A: Is it back in the fridge now? If so I'll say "Sure", under the proviso that you or the people that ... | ||
| White powder | 3/30/2009 | Patrick Moore |
| Q: The Kraft cheese product "Easy Mac" contains a white powder with the claim that it is in the ... A: I'll admit that I'm not entirely familiar with Easy Mac. I've never purchased it. I have seen the ... | ||
| Can bacteria convert milk to "butter"? | 3/30/2009 | Patrick Moore |
| Q: I've heard that bacteria can easily digest and metabolize carbohydrates and proteins but cannot ... A: Sorry about the delay, but your question has raised other questions and I'm waiting on one of my two ... | ||
| White powder | 3/25/2009 | Patrick Moore |
| Q: The Kraft cheese product "Easy Mac" contains a white powder with the claim that it is in the ... A: The packet in question is the cheese sauce. The cheese has been dehydrated and has had other ... | ||
| goat cheese | 3/7/2009 | Patrick Moore |
| Q: how do you make goat cheese? A: The procedure for making goat cheese (chevre), is really just the same as for any type of cheese. ... | ||
| Brie | 12/15/2008 | Patrick Moore |
| Q: My child and I love Brie, however, I never know if I'm supposed to eat the rind, peel it off or what ... A: It's perfectly fine to eat the rind. I'm glad you are in fact because I think there is a good deal ... | ||
| Chicken Cheese | 11/27/2008 | Patrick Moore |
| Q: My mom made a recipe called "Chicken Cheese", it was similar to "Hog Head Cheese", except it was ... A: I think I would follow the "Hogs Head Cheese Recipe" and simply omit the pork portions and replace ... | ||
| cheese | 11/20/2008 | Patrick Moore |
| Q: I always order a appetizer at On the Border in Tulsa. It is a Mexican restaurant. The appetizer is ... A: All right then... I've been to the OTB website and I see one sauce covering a chicken enchilada ... | ||
| cheese | 11/18/2008 | Patrick Moore |
| Q: I always order a appetizer at On the Border in Tulsa. It is a Mexican restaurant. The appetizer is ... A: Seems to me you'll need some type of Traditional Mexican cheese like Queso Quesadilla or something ... | ||
| Freezing cheese | 3/3/2005 | Bill Marshall |
| Q: Is it possible to freeze cheese in its original wrapper from the store? in plastic containers? A: If the wrapper is vacuum packed you can freeze the cheese. Usually you will affect the texture of ... | ||
| Saganaki | 9/11/2004 | Bill Marshall |
| Q: I was wondering if you ever make Saganaki and what cheeses would work well in it. Thank you Wendy A: Wendy, For traditional Saganaki you would use Kefalograviera or Kasseri (traditional Greek cheese ... | ||
| Explorateur cheese | 3/28/2004 | Leon van der Westhuizen |
| Q: This might be pretty hard to do online, but can you describe how Explorateur tastes at its peak? I ... A: Remy I'm from South Africa and I think you gave me a brand name of a cheese(in US?). If you tell me ... | ||
| American Cheese | 3/24/2004 | Leon van der Westhuizen |
| Q: I love american cheese and usually get LOL white. It suddenly occured to me one day that I really ... A: Joe The colour difference is due to a food colouring(usually Annatto). Annatto is derived from a ... | ||
| spread cheese cream | 2/15/2004 | Leon van der Westhuizen |
| Q: I was asking you about cheese in general,and you late on me, now in specific my question is: How I ... A: Ameer Sorry for the incredible long wait! I was extremely busy! The question you are asking is too ... | ||
| From Vinod | 2/2/2004 | Leon van der Westhuizen |
| Q: Leon, How are you? Glad to see that you are back from your vacation. So where did you go? And how ... A: Vinod So happy to hear from you and happy that you received the recipes! Just remind me what you're ... | ||
Patrick Moore
Top Expert on this page
Expertise
Cheese and cheese related questions
Experience
11 Years in the Specialty Deli and Cheese Retailing fields
Organizations
American Cheese Society
Education/Credentials
University of Minnesota
Awards and Honors
Aesthetic Judge, 2008 ACS Competition
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