Left a pound of extra sharp cheddar cheese out of the fridge exposed to the air in an 80-degree kitchen for about twenty hours. It's "sweating" oil of some sort. Can I Eat This?
Does anyone know where to buy Cheds or Cheez-Its in Japan? Mail order is best but anything helps. I've had precious little luck finding anything on the domestic market good enough to qualify as a replacement.
Is there any other explanation besides lactose intolerance? 27 year old man, can eat cream cheese, steamed milk in coffee, pizza with cheese, and cheesy pasta. But as little as 3 slices of aged cheddar, any amount of goat cheese, basically any "fancy" cheese causes intense stomach upset. Is there any way he can go back to enjoying a cheese plate at a nice restaurant again? Anybody had a similar experience and found a way to deal with it?
The other night my roommate was watching Practical Magic and the cast started dancing around the kitchen, lip-syncing to "Lime In the Coconut." I started thinking about what a Thing that became in the films of the 1980s and 1990s. Another one that springs to mind is Julia Roberts' 1998 flick "Stepmom," where she and the kids dance in PJs and lip-sync "Ain't No Mountain High Enough." What other films had that dreaded excuse for a female bonding moment in them? Let's compile the ultimate list.
Give me your best, sharpest, most fabulous cheddar cheese spread! [more inside]
I would like sharp cheddar. The best sharp cheddar recommendations you've got. Complex, subtle cheddars are great, but I'm also feenin' for cheddar that is sharp beyond belief. So if you don't have the cheddar equivalent of a 25-year old Bowmore, a perfectly acceptable alternative is the cheddar equivalent of a ziploc bag full of Everclear. Let the cheese strike my taste buds, hard.
Help me find the right cheese to make Red Lobster's Cheddar Bay Biscuits. [more inside]
In need of a mayonnaise-free pimento cheese recipe. Bizarre requirements follow and a knowledge of the spread and its incarnations requested. [more inside]
It seems that sticking cheese in the freezer would stop the ageing process, but what about keeping it in the fridge. Could I buy medium cheddar, and stick it in the fridge for a year before opening it? Anyone tried this, any mold or other problems with eating year old but unopened cheese?