>>649 Reminds me of ancient Greek fish dishes: <1 Fresh Bream or Mackerel (or Fillets) <1/2 tsp Salt <1/2 tsp Cumin Seeds <Some Hard Italian Cheese (Gran Padano, Parmesan, Pecorino Romano) <4 tbsp Extra Virgin Olive Oil If whole fish, butterfly. Grate enough cheese to cover fish twice over, mix with 3 tbsp olive oil to make a paste. Cover fish on both sides. Cook at 180C for 20 minutes, mortar toasted cumin with salt, sprinkle over, drizzle with 1tbsp oil. Instead, you can also sprinkle the fish with 1 tsp asafoetida and mix marjoram or rosemary with the cheese, leaving out the cumin and not making a cheese paste

I see a number of cheeses described as having a nutty flavor. But they don't have any of the nut proteins, and aren't flavored with nuts, correct?

>>651 What people are calling nuttiness is probably the same thing as umami.

>>649 >Is there any food that doesn't go with cheese? Shellfish.

>>662 Lobster Thermidor disagrees.

>>663 That dish is mostly just a crutch to cover up for the fact lobster is a bit crap by completely masking the lobster itself with a decent sauce. Lobster is just poorfag food that was marketed into being an overpriced delicacy that's honestly inferior to crab or any other shellfish.

It's not cheese, but you can't tell me it doesn't taste great melted on a nice, greasy burger

>>671 Disgusting! Why use that crap when you can just use steam to easily melt cheese that's actually good? Just throw your cooked burgers topped with cheese, in a hot shallow griddle, then pour a small amount of hot water (like a tablespoon) on the side, then throw a lid on it. After a minute or so you'll have perfectly melted cheese.

>>672 Sometimes you want to eat shit anon. I like a nice handmade high quality burger as much as the next faggot but there are days where you want something unhealthy and mass produced.

>>673 Exactly this. I've been on a cut for a while and need to keep going until I hit 12% body fat minimum, and I have a backlog of foods to splurge on once I can say I finish in time.

>Commonly paired with meats and cheeses, mustard is also added to sandwiches, hamburgers, corn dogs, and hot dogs. >and cheeses W-what? Who puts mustard on their cheese? I assume it must be something like one of those whole-shell French mustards with specific kinds of cheese.

>>679 Maybe it means just ground mustard seed alone, not the vinegar and mustard mix? It's a common seasoning in things like cheese sauces and mac and cheese, and I just had a mustard seasoned cheese in a cheese advent calender within the week (I think it was "mustard gooda". It was OK, certainly more interesting than the plain gooda and chedder most of the days have had)

>>679 Mustard goes with lots of things. I could see it pairing alright with cheese if you use the right kind and don't use so much it's overpowering. I've often made hotdogs that just have mustard and cheese for toppings.

>>679 There are hundreds of varieties of mustard some of which go pretty well with cheese particularly if it melts. The shit american yellow tasteless paste is not one of them and shouldn't be put on anything. >>680 >It's a common seasoning in things like cheese sauces and mac and cheese This is a great thing to do with mustard. You can also get the powdered mustard instead which keeps longer and stronger if you're only using it rarely for cooking add water and wait a bit and it's 'normal' mustard if you need it.

>>649 why'd you put the title in japanese

Can you melt cheese by boiling or steaming it?

>>796 >boiling Yes, but you wind up with a bunch of greese unless you use sodium citrate or such. >steaming Yes. This produces very nicely melted cheese. See >>672 Some cheeses take it better than others though.

I made a basque cheesecake on the weekend for a friend's birthday. Because his girlfriend is lactose- and gluten-intolerant, I used lactose-free cream cheese/heavy cream and rice flour instead of all-purpose flour. As opposed to regular cheesecake, you bake this cheesecake at a high temperature (425 deg F/215 deg C) for a long time (an hour) to get a super dark crust and creamy interior. The cheesecake collapses after coming out of the oven. I had to make mine the day before and then refrigerate, so I lost the extra creamy center, but that shit still turned out mighty fine. Highly recommend.

What cheeses would be easiest to make from scratch on a small kitchen scale?

>>998 A cottage cheese can be made in less than an hour, most of it inattentive, with just milk, salt, and lemon juice or vinegar. I can't imagine any easier home cheese. That's probably why it's called cottage cheese, after all. Heat the milk to 90°C on the stove, stir in ~3Tbsp of lemon juice per litre of milk and the desired salt (maybe ½ to 1 tsp), and let it curdle for ten minutes. If it's not curdled enough add a bit more lemon juice and give it a few more minutes. Then drain it with a sieve and cheesecloth for anywhere from 10 minutes to an hour, depending on what you're doing with it and how wet you want it. When I do this I usually make gnocchi with it as a substitute for ricotta, and for that use about 30 minutes of draining seems to work. You can, in turn, save the whey from this method for other uses like bread, if you want. I use 2% milk and get a ~4:1 yield: 1 cup of cheese per litre of milk. I assume whole milk would produce a bit more.

>>999 Obviously you can use any acid to curdle the milk, but why is lemon juice the go-to? Why not, say, lime, or vinegar?

>>1009 I think it's just tradition.

Epicurious just released a 45 minute video on various cheeses https://www.yewtu.be/watch?v=fTgm36y884c

>>1009 Lemon is a fairly neutral acid. Lime has a strong lime taste, and vinegar has a strong vinegar taste, which influences the taste of the cheese. Both can be positives if you like that taste, of course.

Chef John has just posted a video on ricotta. https://www.youtube.com/watch?v=4q7EB7YWi1I I tried the recipe without the cream but using whole milk and it was really good. I didn't let the cheese drain very long so it retained a very creamy texture. Now I've gotta find some use for the whey other than drinking it.

>>649 Cheese with sweets is pretty disgusting. Imagine eating a fruit with a side of cheese.

>>1126 >Imagine eating a fruit with a side of cheese. Take cream cheese, mix it with fruit syrup (the light syrup in canned fruit works particularly well for this), then whip it. Cut up the fruit and serve it with that. It's amazing on waffles/pancakes.

>>1126 Depends on the fruit and the cheese. Brie or camembert cheese can go very well with a drizzle of honey.

>>1131 I don't like brie or camembert myself. Its too soft to not eat the rind, and its got their saltwater taste to it or something

Tried some ricotta recently, after watching some stuff about lasagna. I didn't realize this was the cheese that gave lasagna it's sort of characteristic taste/texture. That said, I'm not too fond of it by itself, it tastes like an airy cream and has a sort of mild and weird texture. Going to try it with some pizza later

>>1175 Actually, ricotta and tomato sauce is a pretty good combination, the definitely compliment each other in terms of taste and texture.

>>1125 Good vid. Distracting that the red letter media music is on it. I'm guessing that piano bit is just some copyleft/open license music.

>>1186 >I'm guessing that piano bit is just some copyleft/open license music Oh fuck me, now I want to use this in my /agdg/ project as a shitpost

>>1187 RLM using it is a shitpost, so that lines up.