What is a substitute cheese for sharp cheddar?
NOTHING can replace Extra Sharp Cheddar. NOTHING.
Can I use regular cheddar cheese instead of sharp white cheddar?
It's for a souffle and it consists of sharp white cheddar cheese, but I have a lot of regular cheddar cheese. I never tasted white cheddar before, will regular cheddar work?
Can I use Kraft white cheddar cheese as a substitute for mozzarella?
It will be nice if you like tasty cheese, but use a little less perhaps H-man
Alternative to sharp white cheddar in mac & cheese?
A combination of the two would work well. Medium cheddar also works just fine. I make homemade mac and cheese all the time, usually with medium or sharp yellow cheddar. The white cheddar tastes real good, but you can definitely use medium. [Add] You might consider adding just a little extra cheese if you use medium, or a little less if you use extra sharp. The amount used in the recipe probably accounts for the amount of flavor the cheese imparts. You may also have to play around a wee bit with the liquid. But yeah I usually just use regular old medium cheddar cheese unless I have kerrygold white cheddar or cougar gold on hand. :)
Can you substitute monterey jack cheese for white cheddar?
only difference between white cheddars and yellow cheddars is the dye in the yellow white mild cheddar=yellow mild cheddar minus yellow dye white sharp=yellow sharp minus yellow dye so you can use your regular mild cheddar and not have a change in the flavour of the dish
Can I substitute mozzarella cheese for white cheddar cheese?
I wouldn't. Mozzarella has very little taste compared to cheddar, and it tends to be rubbery and chewy when cooked which is why it's good on pizza. The taste will be okay, if a little bland, but imagine having long strands of stretchy cheese in a casserole. Not so good. It would be okay if it's only on top and will get browned.
Why does cheddar cheese turn white on the edges? Is it still safe to eat?
The white edges on cheddar cheese are caused by the interaction of milk proteins and salt. This is basically the same process as growing salt crystals on a string suspended in saline solution. (This was like, grade 3 science class or something)Basically, milk is mostly water with (microscopic) strings of proteins in it. Cheeses like cheddar and parmesan are fairly heavily salted during the earliest stages of their production. Although they are no longer liquid like our elementary demonstration, they are not fully dry solids either.Cheddar in particular goes through a cooking process before it is pressed into blocks and aged. What is going on is that over time, little cooked balls of protein act as the kernel for dissolved sodium to begin re-crystalizing. These crystals appear on the edges first because the process is sped up by evaporation.If it’s decent cheddar, the white edges are sign that it’s beginning to age. Eventually, a nicely aged cheddar will have a nice ‘crunch’ and start to flake when you cut it because this process has gone on through the whole block. Mind you, very few ‘decent’ cheddars have the orange colouring added to them…For Costco type big blocks of orange cheddar, it’s fine to eat the white bits, or cut them off, the cheese is still good to eat, it’s just ageing under less than ideal conditions (lost in the bottom of your fridge, in small pieces; rather than in huge blocks in a carefully climate controlled ‘cave’).Go ahead and eat it. Then go to a cheesemonger and buy a piece of 5 - year old artisan cheddar (Vermont, Quebec, Devonshire depending on where you are), and enjoy the crunch!
Why does white cheddar cheese taste so different from a yellow cheddar cheese (even across brands)?
Contrary to what you might read, the annatto orange coloring used in cheese is not entirely flavorless. It has a mild spicy sort of flavor that is noticeable in cheese, and actually compliments certain cheeses like cheddar and colby very well by adding a richer sharpness than could be produced by aging alone. The reason why some cheeses are still produced “white” is most likely because the flavor of the annatto simply doesn’t work well with the flavors of those cheeses.
Which is healthier, American cheese or cheddar and why?
image: How American Cheese Came To Be - America OMG (neat story)American Cheese isn’t cheese, it is “processed cheese” made from a blend of milk, milk fats and solids, with other fats and whey protein concentrates. It cannot be legally called “cheese” and has to be labeled as “processed cheese”, “cheese product“, etc. Sometimes, instead of the word cheese, it is called as "American slices" or "American singles." Under the U.S. Code of Federal Regulations, American cheese is a type of pasteurized processed cheese.What Is American Cheese Really Made Of?American cheese though criticized for its high fat and sodium content is still used in regular cooking as it melts well and contains a good amount of calcium and protein. American Cheese - Cheese.com The actual list of ingredients is: CHEDDAR CHEESE (MILK, CHEESE CULTURE, SALT, ENZYMES), WHEY, MILK, MILK PROTEIN CONCENTRATE, MILKFAT, WHEY PROTEIN CONCENTRATE, SODIUM CITRATE, CONTAINS LESS THAN 2% OF CALCIUM PHOSPHATE, SALT, LACTIC ACID, ANNATTO AND PAPRIKA EXTRACT (COLOR), NATAMYCIN (A NATURAL MOLD INHIBITOR), ENZYMES, CHEESE CULTURE, VITAMIN D-3image Foods and Recipes Cheddar CheeseCheddar Cheese is real cheese, it is made from cows milk, a starter culture that contains one or more types of bacteria, including Streptococcus thermophilus and Lactobacillus helveticus, rennet, salt. No a lot of manufacturing, though as you see in the video it is an involved process.How to make Cheddar Cheese (Cloth Banded)The list below outlines the relative health specifications of American Cheese (per 100 g) and Cheddar Cheese (per 100 g). These are the facts for you to decide:Calories336 American403 CheddarCalcium57% of daily intake American95% of daily intake CheddarIron3% of daily intake American5% of daily intake CheddarFat26g American33g CheddarSaturated Fat16g American21g CheddarCholestrol82mg American105mg CheddarSodium1297mg American612mg CheddarCarbohydrates1g American7g CheddarProtein19g American25g CheddarRegards