My wife and I had an amazing cheese at a party last night. It was soft, about the size of a typical wedge of grocery store brie, but with a black-and-white speckled rind and a very pungent odor. Any ideas?
Preferably plain, preferably low fat, and preferably from Kroger. The yogurt is for an elderly family member, and the plan is to add fresh fruit. For bonus points, any suggestions for a natural fiber supplement to mix in would also be beneficial. I've heard flax seed is used for that purpose, though other/better suggestions would be appreciated. Thanks
I recently figured out I'm lactose intolerant, and am still figuring out my lactose limits/sometimes forget I don't do well with cheese. Hence, I had two pieces of pizza with cheese yesterday and I've been having some exciting gastrointestinal distress for the past 24 hours. I've also been very tired, have some skin tenderness, and the muscles on the top of my thighs are achy like I stood a lot yesterday (but I did not). Can this be related to lactose intolerance? If the answer is yes, how long should I expect this to last?
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]
I have made a lovely bolognaise. I think it would be even lovelier with parmesan. If I buy some parmesan I won't use up the whole wedge. Is there anything interesting I could use the leftover parmesan for? Or alternatively, something other than parmesan that is dynamite on a bolognaise sauce. [more inside]
A friend of mine is hosting a party. The theme is Spreads on breads. Friends, I am so excited, and so is my stomach. Please share with me your most delicious spread recipes, and the breads they taste the best on. [more inside]
Some time ago, Burger King replaced the yellowish cheese used in their cheeseburgers to remove cost from the burger. This changed my all-time favorite cheeseburger into a bland me-too shadow of its former flavorful self. Who can tell me what flavorsome cheese Burger King used before the low melt point plastic that they now put into the new "cheeseburger"
What delicious things do you make with cheddar cheese? Breakfast, snacks, lunches, sandwiches, dinners, all are welcome. [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 am mailing my friends a package for Christmas. They live in Africa; I'm in the US. They asked for cheddar cheese (among other things). How do I make this happen? [more inside]
Why are individual string cheese packages inside a larger multi-pack numbered? I've seen it in several different brands, but most recently noted on Trader Joes brand string cheese. It appears as a teeny number on the bottom of the back (or flat) side of the string cheese (I can post photos if necessary). I can't think of a practical reason for this- I don't distribute the cheeses in order (unless I'm really paying attention), so it doesn't really help me keep track of them any better than a glance at how many I have left would. So, what am I missing?
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]
Mrs. Arbac and I will be up in the Bay Area this coming weekend. We had hoped to take a Cheese/Wine tour through West Marin Food and Farm Tours after reading about them in a recent newspaper article. But sadly, they're all booked up for Sunday June 30th and their tour starts a little too early on Saturday to make it up to Marin from SFO Saturday morning. Does anyone have recommendations for an alternative tour operator?
I've been a picky eater all my life but I am trying to expand. I go into the supermarket and see all the different cheeses and I really want to just try something, do something, but I'm scared to just buy a hunk of cheese and eat some. Where do I start with cheese? [more inside]
Please help me not poison myself and my boyfriend tonight at dinner. I've checked the other fresh-mozzarella AskMes and they all seem to pertain to mozzarella left out for long periods of time. (The Google Machine renders similar results, or otherwise different circumstances.) Cheesemongers of MeFi: Can I Eat It? [more inside]
In my 30s and no kids. Help me spend my money on honey. [more inside]
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]
Hope me, hive mind; hope me find this TV ad! My buddy bet me it couldn't be done; let's prove him wrong... [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.
I LOVE the powdered cheese of mac 'n cheese. I don't need the whole box, and I know how to make tasty homemade mac 'n cheese. I just want to duplicate the powdered cheese with real home ingredients. Imitation Annie's, if you will. [more inside]
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]
Help me find the name of this hard, pungent Italian cheese. [more inside]
Are there other brands of dairy cheese that use the same or similar process as Finlandia to make their cheese lactose-free? [more inside]
Cheese lovers and good cooks, how do you suppose he did this? It looks straightforward - and amazing! But I want to be sure I'm not missing something.
What exotic cheeses should we try in place of the ordinary (american, cheddar, muenster, mozzarella)? Recommendations for exotic cheese dishes also welcome! [more inside]
Can we take cheese in our carry-on luggage? [more inside]
Why would my bag of sliced swiss cheese have inflated in the refrigerator overnight? [more inside]
Help me give the gift of cheese! Particularly Spanish, French, or Greek. [more inside]
Can I eat this filter > Unopened, refrigerated package of yoghurt. Expiration date was a week ago. Safe or not? [more inside]
Are there any cheeses which are worthwhile to make myself? [more inside]
Can I Eat It: Blue Cheese Olives? [more inside]
Cheese toastie filter: Please tell me about the best toasted cheese sandwiches in the world. [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]
Dear Britons, why do you grate your cheese on a sandwich? [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]
Help me pretend I am not missing cheese horribly! Suggestions for cheese & milk free dishes & resources. [more inside]
It's getting towards the depths of winter, ski season has begun, and I find myself wanting to eat nothing but melted cheese, with buckets of hot caramel sauce for dessert. Can you help me find slightly less decadent recipes with the same mouthfeel? [more inside]
Can you recommend a good local market day in Northern France? [more inside]
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]
Food puzzler: I frequently buy the same kind of factory-packaged Tillamook cheese from the grocery store in ~8 ounce plastic wrappers. Oddly, the same product is not always the same - each package has one of two very dissimilar textures, either dry/crisp or oily/plasticky. Last week I bought two packages from the same store sitting in the same row - and one has the texture I like, one has the plasticky texture. Any idea why? [more inside]
I am cooking a smoky, dark and delicious tomato soup for a friend of mine. Please suggest suitable savory side suggestions that don't involve bread or sugar - meat/cheese combos, odd things like dried figs/cheese, etc. [more inside]
What causes squeaky cheese? [more inside]
Wheat free alternatives to cracker for wine and cheese party? [more inside]
Why does cheese taste better when it is melted?
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]