Where can I find cheese curds in south/mid-PA? [more inside]
In preparation for an overseas move, tomorrow evening I'm popping open a few bottles of wine I've carried from house to house over the years. Please recommend some fine cheeses (or other things, other than foie gras) that will go well with these wines: [more inside]
My in-laws order pizza a lot. They love it. Some people pepperoni, some just cheese. No matter what I do, it's always dry bread with cheese and grease. I'm even getting tired of Hawaiian style, my favorite. Help me innovate more pizza ideas! [more inside]
My dear friend got married late last year and I'm a little behind on sending him and his new wife a wedding present. I'd like to find them something ~$50, related to cheese (like a cheese smoker or a really cool cutting board—they love cheese and will be opening a small cheese shop soon). I'm having a very hard time finding such a thing. They also like vintage, retro, rockabilly, steampunk and the like. They are in California and I am in England; sending them something from the US would be preferable but if there's something uniquely British here and not too much cost to ship I could manage that too. Any ideas for specific items to purchase would be most welcome, thanks!
Watching the video from this FPP got me wondering. There are countless scenes in movie and TV shows that depict somebody shooting somebody else and that person falling to the ground dead from a rooftop, ledge, etc. (and possibly Wilhelm screaming on the way). Are there any examples where the shooter/killer keeps firing at the gravity-stricken victim while they fall?
I love the When Cheese Fails series! And I was wondering what that sound/tune in this video is: http://www.youtube.com/watch?v=ybP5J4MSgxI at 4:16 - 4:33 I like listening to music, so maybe a music type or perhaps a link to a specific tune. Listening to it makes either want to A) Transcend this world or B) Kill myself Thanks.
Can it be salvaged? The goal was anything cheese-like. The resident cheese-maker is at work right now. [more inside]
I just came home to find a box containing some lovely Asiago cheese, sitting in my mailbox. In Arizona, where the current temperature 101°F, and today's high was 109. It was shipped to me from Italy (straight from the town of Asiago!), about a week ago, so has spent several days in transit. This is not aged cheese, but semi-soft younger Asiago as is more common in Italy. It smelled ripe, but not unpleasant, and there was no mold or anything visible. Can I eat it? Will it kill me or make me sick? Is it likely to still taste good, even if it's technically edible? Is there anything special I can do to preserve whatever integrity of the cheese may be left? [more inside]
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.
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]
Can we take cheese in our carry-on luggage? [more inside]
Can I Eat It: Blue Cheese Olives? [more inside]
I am taking a last-minute, whirlwind tour of Switzerland from August 29-Sept 7th, and need budget lodging recommendations. [more inside]
Why does burnt food taste better? [more inside]
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]
So I just baked mac and cheese for a dinner party tonight. Anyone have tips on how to reheat this thing so it doesn't turn into cement? [more inside]
Looking for the tastiest, richest vegan spreads or dips you've ever had. [more inside]
Someone ordered me a nice selection of Spanish cheeses for my birthday. It was shipped on Monday, according to the packing slip. It reached my office during business hours on Tuesday, but I was out that day and yesterday. The box sat there until today, when I brought it home. I opened it just now, and found 4 vacuum-packed cheeses in a little styrofoam cooler with a cold-pak -- but everything was at room temperature. The box was labeled PERISHABLE. The cheeses themselves are labeled KEEP REFRIGERATED. I've got the cheeses in the fridge now. Do you think they're still safe to eat?
What's the language in these ads? (And what country thinks of milk + pandas, or Chinese + cheese?) http://laughingsquid.com/never-say-no-to-panda/
Help me find out what type of cheese this is! (It tastes like the Handi-Snacks cheese) [more inside]
Should raw milk raclette smell like this? [more inside]
Why does fontina cheese give me a stomachache? [more inside]
Have any of you tried to make hard cheese from paneer? If so, how? [more inside]
CheesyModulationFilter? How can I explain the concept of a "cheesy modulation" to a non-musician? [more inside]
I need recommendations for non-cheese, quick meals and snacks. [more inside]
What can I do with 3 lbs of cream cheese? [more inside]
I just received some delicious-looking raw-milk cheese in the mail. It was room temperature. It does not appear molded. It is shrink-wrapped. I'd hate to waste it, but I don't want to take any chances especially because it is raw-milk cheese. [more inside]
What sort of dairy product did I inadvertently create? Bad housekeeping details under the fold... queasy stomachs beware! [more inside]
I'm thinking of putting cream cheese on bagels, wrapping them in plastic wrap and selling them. I expect to be sold out in 2-3 hours. Should I be concerned about the cream cheese going bad? Any other food safety issues?
Is Velveeta cheese transparent before artificial coloring is added? Or is this just an Urban Legend?
It is well-known that opera singers don't drink much milk because it makes phlegm and affects their voices, but what about cheese? Does that cause phlegm?
I made this casserole last night for dinner, and it was quite tasty. I'd like to add it into my regular rotation of suppers, but the gruyère cheese is kind of expensive at my local market. Can you suggest a more pedestrian cheese I can use instead? I guess it would have to be something that was similar in hardness/melting point. (Similarity in taste would be nice, but I realize with supermarket cheeses I can't have everything). [more inside]
Will frozen buttermilk thaw with its active cultures intact and...well...active? Ditto for yogurt. [more inside]
Have you ever successfully brought French cheeses into the US? Did you declare them, or not? Also, seeking recommendations on the raw milk cheeses I shouldn't miss, and wrapping/packing advice.
I ran out of crackers the other day and decided to try making my own. I can't say the finished product was exactly what I had in mind when the cracker craving struck, but tasty they were, and now I'm on a quest. Anyone here have a crispy, savory cracker recipe to share? [more inside]
I ate some cheddar cheese with a pink bacterial plaque growing on it, could this be something that'll make me sick? [more inside]
What cheese shops should not be missed in Paris? [more inside]
[ComfortFoodFilter] Give me your kickassedest huevo-lacto vegetarian mac-n-cheese recipes. [more inside]
Help me make a cheese plate for Thanksgiving. [more inside]
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]
Throwing a home-made pizza party in Minneapolis. Need large quantities of cheese, HELP! [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.
I left my blue cheese in the fridge for a month- will eating it kill me? It's moldy already, right? [more inside]
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]
70/80s sci-fi/horror movie filter: Does anyone remember a movie that was broadcast on network television in the very early 80s that involved claymation dinosaurs attacking a house and aliens that entered the house through a key-hole (?). [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?