Cheesefilter! Any home cheesemakers out there? What simple cheeses can be made in half a day? I've made mozzarella and ricotta and now I'd like to make another quick cheese. Any suggestions? [more inside]
posted on Jul 24, 2008 - 7 answers

I've been put in charge of a workplace cheese lunch. Introducing the staff to the world of fancy cheese, hopefully to convert them away from the usual radioactive-orange ... stuff ... that's out there. But I have no idea what to prepare. French bread, I think? And sparkling cider because we can't have alcohol on the job? But the cheese? What cheeses are near-guaranteed winners, and won't be overpowered by sparkling cider? Help! I wish to go down in history as the awesomest cheese introducer ever. [more inside]
posted on Jul 19, 2008 - 43 answers

My girlfriend has recently formed as casein allergy as a young adult. She is not "lactose intolerant". Are there any solutions to dealing with this outside of cutting dairy and other casein rich foods out of her diet? more inside... [more inside]
posted on Jul 13, 2008 - 6 answers

Tvorog = farmer's cheese: any good recipes [more inside]
posted on Jun 20, 2008 - 4 answers

Is there an American-made product comparable to parmigiano reggiano? [more inside]
posted on Jun 13, 2008 - 19 answers

I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk. [more inside]
posted on Jun 1, 2008 - 10 answers

Mmmm... cheese. I went to a tapas restaurant the other day and one of the things we ordered was roasted chèvre — essentially a sticky warm blob of goat's milk cheese in a dish. The edges were brown, perhaps caramelized, and it tasted deliciously sweet. How do I make it? And do I need a butane torch to do it?
posted on Apr 30, 2008 - 14 answers

What are the essential tools needed in my kitchen for making my own cheese? Where did you get your cheesepress? Did you make your own? [more inside]
posted on Apr 15, 2008 - 13 answers

My roommate smells, and it's not just typical BO. Help! [more inside]
posted on Apr 8, 2008 - 27 answers

Fill the gap between my toast and my cheese! [more inside]
posted on Apr 7, 2008 - 24 answers

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.
posted on Apr 3, 2008 - 46 answers

You bought some cheese - let's say a wedge of brie - that's packaged super-tight with saran wrap and the store item/ weight/ price sticker; and it's now time to eat it. Do you (a) rip off saran wrap/ sticker as best you can and afterwards repackage with fresh saran wrap, (b) rip off saran wrap/ sticker as best you can and afterwards store unpackaged in a cheese tray, or (c) ever-so-carefully peel off the sticker, stealthily unwrap the saran wrap, save it, and then repackage using the same saran wrap and reseal with the store sticker? [more inside]
posted on Mar 22, 2008 - 33 answers

Esperantists: I want to send a friend a valentine in Esperanto. What should it say? Also, what design should I draw on the card? [more inside]
posted on Jan 30, 2008 - 4 answers

Where should we go for a long weekend within a few hours of Chicago to learn the art of cheesemaking?
posted on Jan 23, 2008 - 5 answers

My SIL insists that cheese somehow gains more fat when it is heated, because "the fats are unstable and more fat is released when cheese is grilled". Therefore, according to her, a grilled cheese sandwich is more unhealthy than a plain cheese sandwich. I think this is bonkers, but can't find any evidence to wave in her face. Any ideas?
posted on Jan 9, 2008 - 46 answers

I left my blue cheese in the fridge for a month- will eating it kill me? It's moldy already, right? [more inside]
posted on Jan 7, 2008 - 18 answers

Russo's Mozzarella & Pasta Corp. in Park Slope (NYC) makes an awesome "Sicilian Table Cheese." It is a sheep's milk cheese, with the consistency of cheddar, and it is full of peppercorns. I can find no references to it on Google. [more inside]
posted on Jan 2, 2008 - 4 answers

Help me select Spanish wine and cheese combinations. [more inside]
posted on Dec 12, 2007 - 8 answers

How do you bake a brie? [more inside]
posted on Dec 10, 2007 - 25 answers

What's so bad about cheese? [more inside]
posted on Dec 4, 2007 - 16 answers

I have a Snackster. It makes yummy sandwiches that look like this. More yummy sandwiches are wanted. [more inside]
posted on Nov 12, 2007 - 35 answers

What can I do with expensive mozzarella? [more inside]
posted on Oct 24, 2007 - 22 answers

Cheese knives? Blades? Cleavers? Slicers? Cutters? We had dinner at some friends' the other week. They had these cool cheese cutting tools that were a cross between a flat blade like you apply spackle with, and a nubby handle like on a short screwdriver. They were only about 3" or 4" from cutting edge to tip of handle. [more inside]
posted on Oct 9, 2007 - 10 answers

Where might I be able to find the nutritional information for various artisanal cheeses? [more inside]
posted on Jul 20, 2007 - 6 answers

How long does Chevre keep? [more inside]
posted on Jul 17, 2007 - 12 answers

Should I get Rhino's Have a Nice Decade: The '70s Pop Culture Box or the individual Have a Nice Day CDs? [more inside]
posted on Jun 16, 2007 - 4 answers

TravelinginFranceFilter: I know there have been loads of questions about France. We're looking for beautiful places in the countryside, great cheap food and reasonable accommodations. I'd love to have the perfect trip that matches my favorite things: [more inside]
posted on May 2, 2007 - 14 answers

Are there cheeses that are buried in manure during the aging process? If so, what are the names of these cheeses? [more inside]
posted on May 1, 2007 - 10 answers

Girl I've been dating for a while likes wine and she likes cheese. Therefore, wine+cheese+Metafilter=awesome date. [more inside]
posted on Apr 2, 2007 - 28 answers

How long will a big deli-sized block of cheese stay good if it's properly stored, wrapped, and refrigerated? As in: taken out in the morning, kept cool throughout the day, wrapped again in the evening, and stored in the refrigerator overnight. [more inside]
posted on Mar 20, 2007 - 15 answers

What's the best way to slice fresh mozzarella? [more inside]
posted on Mar 19, 2007 - 23 answers

What cheeses should I go out of my way to try in Ireland? [more inside]
posted on Mar 14, 2007 - 11 answers

What was the bright pinkish-red cheese I had last night? [more inside]
posted on Feb 15, 2007 - 7 answers

I left my cheese out overnight. Is it still okay to eat? [more inside]
posted on Jan 19, 2007 - 23 answers

I live in a medium-sized city in the US. Where can I find cow milk that's not homogenized? [more inside]
posted on Jan 19, 2007 - 14 answers

Mac and Cheese, please. I'm looking for a macaroni and cheese recipe that's above all, creamy. [more inside]
posted on Jan 10, 2007 - 29 answers

Do you remember those "It's the Cheese" billboards from the late 90s? They attributed various qualities of California to its cheese? Well I'm trying to find an image of one specific one, or at least remember exactly what it said. I know the term "excellent body" was part of the board, and I believe there was an image of two aging male dairy farmers. Google image and regular searches have not prooven helpful.
posted on Jan 9, 2007 - 7 answers

What interesting or wonderful cheese should I try? [more inside]
posted on Dec 1, 2006 - 50 answers

Please help my bowels move at a faster than glacial pace. [more inside]
posted on Nov 23, 2006 - 46 answers

I'm looking for tips to add some excitement and variety to this homemade cheese. [more inside]
posted on Oct 24, 2006 - 9 answers

Where can I buy Kraft Easy Cheese in Canada? [more inside]
posted on Oct 16, 2006 - 5 answers

I want to start writing some cheese articles for a website I have. The first article will be an "intro to fancy cheese" type of thing geared towards folks who have only eaten the orange mega-mart stuff, but want to try some of the (perhaps scary) cheeses they see at Whole Foods or some of the other upscale markets. [more inside]
posted on Aug 17, 2006 - 50 answers

Las Vegas visitors seek cheese. The milk kind. [more inside]
posted on Aug 3, 2006 - 6 answers

Why does my cheese taste like soap? [more inside]
posted on Jul 14, 2006 - 7 answers

European vacation with a focus on cheese? [more inside]
posted on Jun 13, 2006 - 33 answers

What's the taste difference French brie and the crap they send us? [more inside]
posted on Jun 1, 2006 - 14 answers

Seeking advise for a Los Angeles cheese tour. [more inside]
posted on May 25, 2006 - 4 answers

Help me become a cheese expert. [more inside]
posted on May 23, 2006 - 26 answers

What is the condiment "saba"? [more inside]
posted on May 22, 2006 - 7 answers

Uncultured moron seeks cheese advice. Dorset Blue Vinney? Anyone? [more inside]
posted on May 1, 2006 - 15 answers