I ate some cheddar cheese with a pink bacterial plaque growing on it, could this be something that'll make me sick? [more inside]
posted by CTORourke on Mar 23, 2009 - 18 answers

For foodies: please suggest some of your favorite combinations of food. Of course, it's not quite that simple. But it's close. [more inside]
posted by Capri on Dec 31, 2008 - 42 answers

Help me learn about cheese. [more inside]
posted by Silvertree on Dec 23, 2008 - 22 answers

Help me make a cheese plate for Thanksgiving. [more inside]
posted by hazyspring on Nov 23, 2008 - 26 answers

I have some Spanish 'Queso Tetilla' cheese (a soft cheese completely surrounded by a hard rind). It's about a month old and got taken in a suitcase from Barcelona to the UK for about 16 hours - apart from that, it's been in the fridge the whole time. There are a couple of spots of blue mould on the rind, and a soft patch where a sticker was (through cellophane), but having cut into it the inside seems OK. Should I Eat It? [more inside]
posted by Kirn on Nov 23, 2008 - 7 answers

What was this divine cheese, and where can I find it again? [more inside]
posted by arianell on Jul 27, 2008 - 4 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 by Xere on Jul 19, 2008 - 43 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 by mattbucher 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 by gentle on Apr 30, 2008 - 14 answers

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

I have a Snackster. It makes yummy sandwiches that look like this. More yummy sandwiches are wanted. [more inside]
posted by iconomy on Nov 12, 2007 - 35 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 by Deathalicious on May 2, 2007 - 14 answers

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

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

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

I just ate some supposedly sealed processed cheese spread that I now have reason to believe has been open indefinitely. As in, quite possibly since leaving the packing place. What's the likely fallout? [more inside]
posted by weston on Feb 2, 2006 - 16 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 by fourstar on Jan 23, 2006 - 10 answers

Is eating cheese made from unpasteurised milk dangerous? If so, to whom? [more inside]
posted by unSane on Dec 22, 2005 - 15 answers

How did you manage to get over your food phobias? [more inside]
posted by gyc on Feb 25, 2005 - 45 answers

Food Poisoning Group Barometer: Do I eat the cheese? [more inside] [more inside]
posted by namespan on Sep 8, 2004 - 21 answers