Join 3,415 readers in helping fund MetaFilter (Hide)

22 posts tagged with cheese and cooking. (View popular tags)
Displaying 1 through 22 of 22. Subscribe:

Can I Eat It filter: I forgot to move my cheese

I bought some goat, gruyere, fontina, blue, and fancy cheddar cheeses from a gourmet cheese shop last night and left it in my car overnight (it only gets down to about 70 degrees -- if that -- at night where I live). Can I still eat it? [more inside]
posted by _Mona_ on Apr 27, 2013 - 15 answers

Freshly grated parmesan cheese - turns blue in a copper bowl?

My SO and I were having some italian-themed chicken wings, and had some fresh-grated parmesan cheese on the side in a copper bowl. After our meal, we were cleaning up and transferring the leftovers to the fridge for storage, and the cheese on the bottom of the bowl had turned a light blue. Does anyone know why this happened? Given that it happened over only a few hours to just the cheese in contact with the bowl, I'm thinking it was some kind of reaction with the copper.
posted by mikurski on Apr 3, 2013 - 10 answers

Ça me manque depuis 15 ans

Teach me how to make Cancoillotte cheese from things I can buy in an American supermarket or (unlikely) where to buy it for shipment to the USA (Nebraska). [more inside]
posted by jepler on Jan 22, 2013 - 12 answers

What is "stinky cheese"?

Help me find the name of this hard, pungent Italian cheese. [more inside]
posted by Thin Lizzy on Jan 22, 2013 - 20 answers

cheesy like david hasselhoff

Are there any cheeses which are worthwhile to make myself? [more inside]
posted by shothotbot on Oct 31, 2012 - 25 answers

Given that x = Asian style cooking and y = a type of cheese, find y given that x + y = tasty

CookingFilter: I've been making a bunch of Asian fusion dishes lately and I don't think I've ever been satisfied with a component crucial to my understanding of food: the cheese! [more inside]
posted by dubusadus on Jul 3, 2012 - 16 answers

Spoiled for Choice, Sour by Choice?

Sour Milk, Soured Milk, and Spoiled Milk. Is there an effective chemical difference? To what extents are any and all unsafe to cook and eat? [more inside]
posted by Ambrosia Voyeur on May 30, 2012 - 9 answers

Cheese help me!

What's the best resource for learning about cheese-making processes (in general and for specific cheeses)? [more inside]
posted by Felicity Rilke on Jul 10, 2011 - 4 answers

Help me cheese it up.

What do you do with ricotta cheese? [more inside]
posted by cp311 on Jul 8, 2011 - 40 answers

Who cut the cheese?

What are the reasons cheese is seemingly so infequently used in "gourmet" cooking? [more inside]
posted by radiosilents on Jun 21, 2011 - 18 answers

Mascarpone: Not Just for Tiramisu Anymore

I have an ungodly amount of mascarpone cheese in my refrigerator. What should I make with it? Bonus points for savory recipes. [more inside]
posted by goingonit on Jun 9, 2009 - 30 answers

Chipotle Overflow

I happened to mention to a well-meaning friend that I liked the taste of chipotle. Soon afterward, I received a care package just loaded with chipotle products. Please help me make mouth-watering concoctions. [more inside]
posted by netbros on Apr 29, 2009 - 15 answers

More Cheshire than I know what to do with

What do I do with all of this Cheshire cheese? [more inside]
posted by aramaic on Apr 17, 2009 - 4 answers

No-carb carnivore cooking and diet tips?

What are some cooking and diet tips for an ovo-lacto carnivore? (No, that wasn't a typo.) [more inside]
posted by korpios on Mar 10, 2009 - 19 answers

Iron Chef: Potluck Edition

Help me win the work potluck challenge. The ingredients? Chocolate and cheese. [more inside]
posted by missjenny on Mar 1, 2009 - 17 answers

dook day farmage?

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

Help Me Make The Best Cheese Fondue I Can Make

What's your secret for a delicious cheese fondue? [more inside]
posted by ThePinkSuperhero on Aug 8, 2008 - 21 answers

Roasted chèvre, please

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 by gentle on Apr 30, 2008 - 14 answers

Brie to bake

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

Oh how refreshing. A question about travelling to France.

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 by Deathalicious on May 2, 2007 - 14 answers

Help my homemade cheese.

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

Ricotta rotta! Fix my cheese, please

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 by fourstar on Jan 23, 2006 - 10 answers

Page: 1