What's a good cheese-making book for me? [more inside]
posted on Aug 13, 2008 - 4 answers

What's your secret for a delicious cheese fondue? [more inside]
posted on Aug 8, 2008 - 20 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

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

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

I just tried to make homemade ricotta cheese with a gallon of whole milk (to avoid burning) and a quart of buttermilk. Nevertheless, the majority of the ricotta burned to the bottom of the stainless steel stock pot I used, and the cheese which didn't burn, had that burnt-flavor. What gives?
posted on Jan 23, 2006 - 10 answers