Hiya, I'm in Afghanistan and I wonder if the cheese is in brine so it doesn't have to stay cold? I would love to order some for xmas dinner, thx!
1345445
I don't have a good feel for the weather--if the shipping isn't thru warm areas you'd probably be ok, otherwise I wouldn't risk it even with the brine
1345446
It does come in brine. But I'd check with the local military postal clerk to be sure that it will actually be allowed in theater.
1345447
Yes the Feta Cheese is in the brine and it was delivered cold. It was delicious!
1345448
Yes the cheese comes in brine. It is shipped with cold packs. Suggest you get fastest shipping possible.
703046
Kept wrapped and dry. I can't see it "going bad" like rancid butter as there is no fat in it, just flavor. Mine is just fine and I love it. Molly McButter is much better but costs like flaming he**. Mike
1787962
I am not at home right now so I can not give you a weight but I would think that should be available from Sur La Tab upon request. Yes, we have done both frozen and fresh. I like to thaw the crust just a bit as I think it gets a better rise but it is still very good. We hardly ever have take out anymore. I can not believe the difference the 700 degree stone makes. And it is really fast. Try out a few and and then decided what temp is best for you. Enjoy.
425626
I followed the directions on the box which was 3/4 cup of cold water and 1/2 cup of shredded cheese. I also experimented with different cheeses. hope this helps.
1163966
It arrived in great condition for me, but it was colder when i last ordered. i could imagine that there might be the possibility of melting if shipped in the summer. hope this helps.
646620
I hope you have tried this "cheese" and I would suggest buying it from a regular grocery store....it's good and runs around five dollars per pack here in Atlanta....
548482
I just finished up my last jar, have to purchase more. There is of course sodium in it, but it's not too bad. My dh had a heart attack about 3 years ago, so we are fairly careful with sodium content. Wish I could tell you exactly, but you perhaps can email to company ? I also have to say, the sauce is delicious.
2273644
All I can say is, I checked my "Best by" date and it was 12/14. I will probably go through a case by then. A biiger question is: Does it have to be refrigerated after opening. I don't know, probably not. I base that on the facts that 1) there is not a lot of refrigeration in S. Viet Nam and, 2) It is fermented. Nonetheless, I do keep mine in the fridge once the bottle is opened. I go through it pretty quick since it goes in 90% of what I cook.
2016378
You might be okay with softer cheese, but make sure it's properly chilled, maybe even try partially freezing it. I could see it gumming up the works easily. In general, the blade kinda stinks.
1269107
This depends on the cheeses you use and how much they have been diluted with wine or something else. The water bath will keep the cheese from burning, so any temperature you want is fine. the higher the temperature the thinner the mixture. You decide what consistency you like and record that setting. If you always use the same cheeses and the same mixture, your recorded setting will work for you. Cooking is not a science, but is based on science. have some fun experimenting with different cheeses and mixtures. the Trudeau will keep you from the serious error of burning your cheese while you find out what you like best. Gene S.
1049613
It's completely tasteless, and dry. So if it goes bad, it seems it would take a really long time. I noticed somebody comment that it give this person "tummy gas". I haven't noticed anything like that and just finished a whole container of it.
2210502
Not sure. I did freeze mine but haven't defrosted them yet. I hope they taste alright. I will post when I do defrost them though. They are the same kind that Whole foods and Trader Joe's sell in small containers. They are not that mushy and they were the hit of my party. Everyone loved them!!!
1466262
I made it into a type of lasagna style casserole with ricotta, tomato sauce, and mozzarella, and then froze the leftovers. It was okay, but probably only because of the casserole-like nature of the dish and the cheese that kept it moist. I find that it does tend to reharden when it goes in the fridge, so lots of sauce or cheese would be a must. I wouldn't suggest freezing it with, say, pesto, and then expecting it to keep it's shape when it is defrosted as it does fall apart. Overall, the texture definitely becomes less pasta-like and more gritty after freezing, but it is by no means inedible. I still enjoyed it second time around. I made it into a type of lasagna style casserole with ricotta, tomato sauce, and mozzarella, and then froze the leftovers. It was okay, but probably only because of the casserole-like nature of the dish and the cheese that kept it moist. I find that it does tend to reharden when it goes in the fridge, so lots of sauce or cheese would be a must. I wouldn't suggest freezing it with, say, pesto, and then expecting it to keep it's shape when it is defrosted as it does fall apart. Overall, the texture definitely becomes less pasta-like and more gritty after freezing, but it is by no means... » Read More I made it into a type of lasagna style casserole with ricotta, tomato sauce, and mozzarella, and then froze the leftovers. It was okay, but probably only because of the casserole-like nature of the dish and the cheese that kept it moist. I find that it does tend to reharden when it goes in the fridge, so lots of sauce or cheese would be a must. I wouldn't suggest freezing it with, say, pesto, and then expecting it to keep it's shape when it is defrosted as it does fall apart. Overall, the texture definitely becomes less pasta-like and more gritty after freezing, but it is by no means inedible. I still enjoyed it second time around. « Show Less
1599106
I looked up the FAQ on the site ( http://himalayandogchew.com/?input=faq ) " Do you manufacture the chews yourselves? We do not have a manufacturing factory anywhere. Instead we collect all the hard cheese from rural community co-ops of the Himalayas (currently Eastern Nepal and mountains of West Bengal in India), which use traditional methods in making it for human consumption. "
912458
It is freeze dried, when I add water, seems to be fresh, makes me think of the military freeze dried food (MRE - Meals Ready to Eat). I keep them in the freezer, to preserve the food.
137780
HI the probiotics companies allow for some die off when shipping. They have more of the bacteria strains then what is listed on the box. We do have ice packs that we can ship with and just request it. Please note the ice will melt before the item gets there but will keep cool for a while but it will not be like when you ship meat on dry ice or anything like that.
246591
Take a colindar(?) and line it with cheesecloth. Dump the yogurt in and leave it for about an hour. I love Greek yogurt as well, and it works.