What sort of dairy product did I inadvertently create? Bad housekeeping details under the fold... queasy stomachs beware! [more inside]
posted by LOLAttorney2009 on Nov 21, 2009 - 5 answers

Why does my mascarpone taste like alcohol and mushrooms? Is it supposed to taste like that? [more inside]
posted by snailparade on Nov 17, 2009 - 6 answers

If a food lists rennet among its ingredients, am I right in assuming that it is most likely animal rennet? [more inside]
posted by Morrigan on Nov 9, 2009 - 12 answers

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?
posted by rudy26 on Nov 9, 2009 - 19 answers

What's the difference between Brie and Camembert, apart from wheel size? [more inside]
posted by Wolof on Oct 25, 2009 - 10 answers

Is Velveeta cheese transparent before artificial coloring is added? Or is this just an Urban Legend?
posted by cleverevans on Oct 21, 2009 - 7 answers

What are some good recipes that prominently feature cheese, but that mainly use common pantry ingredients? I'm getting tired of grilled cheese sandwiches!
posted by archagon on Sep 29, 2009 - 33 answers

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?
posted by Quillcards on Sep 17, 2009 - 14 answers

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]
posted by bluefly on Aug 13, 2009 - 14 answers

Will frozen buttermilk thaw with its active cultures intact and...well...active? Ditto for yogurt. [more inside]
posted by peachfuzz on Aug 5, 2009 - 7 answers

Is there any good replacement for Parmesan cheese in pasta recipes? [more inside]
posted by mellifluous on Jul 24, 2009 - 28 answers

Where's the best place to get leipäjuusto in Helsinki? [more inside]
posted by the luke parker fiasco on Jul 11, 2009 - 4 answers

A two part kitchenware/decorating question. Ok, the two parts have not much to do with each other. Except they are both in my house. a) how to hang large photographic prints without frames in a way that looks cool and b) I'm making a lot of yogurt these days and straining it with cheesecloth. The cheesecloth gets kind of funky after a while. What can I use instead or how can I wash it? [more inside]
posted by sully75 on Jul 6, 2009 - 11 answers

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.
posted by CunningLinguist on Jun 30, 2009 - 23 answers

How long does Velveeta stay good after opening, and refrigerated? [more inside]
posted by Allenthar on Jun 9, 2009 - 8 answers

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

Richard Cheese's version of Rock the Casbah. At 24 seconds in, the piano lifts a measure from a popular older tune. What is that older song? [more inside]
posted by sandra_s on May 24, 2009 - 3 answers

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

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

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]
posted by maryh on Apr 5, 2009 - 12 answers

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

What cheese shops should not be missed in Paris? [more inside]
posted by ransom on Mar 13, 2009 - 7 answers

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

Cheese lovers, help me find a way to order Teleme cheese online! [more inside]
posted by arielmeadow on Mar 6, 2009 - 4 answers

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

Culinary emergency filter: I just spilled a cheese cassesrole onto the bottom of a heated oven. It's a mess. Help us clean the oven quickly and ressurect dinner.
posted by Xurando on Feb 13, 2009 - 8 answers

What to do with leftover cheese fondue? [more inside]
posted by kidsleepy on Feb 9, 2009 - 11 answers

[ComfortFoodFilter] Give me your kickassedest huevo-lacto vegetarian mac-n-cheese recipes. [more inside]
posted by lonefrontranger on Jan 29, 2009 - 31 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 my roommate make better queso dip. [more inside]
posted by soelo on Dec 30, 2008 - 16 answers

Cheese present for pregnant sister, which are safe? [more inside]
posted by speef on Dec 25, 2008 - 10 answers

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

I have this particular block of Swiss cheese (see pics here, here and here) that has been in my fridge for 2 years. Yes, 2 years. It was a joke that's not funny anymore. Anyways, is the cheese safe to eat? The visible discoloration is worrisome. If not, is there anything useful I can do with it?
posted by anonymous on Nov 28, 2008 - 22 answers

Where can I find some ham cheese? [more inside]
posted by nitsuj on Nov 23, 2008 - 1 answer

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

Help me find some well-known songs to cover that don't suck! [more inside]
posted by anthom on Nov 20, 2008 - 33 answers

How can I create poutine... in Australia? What the heck are these "cheese curds" anyway? [more inside]
posted by web-goddess on Nov 11, 2008 - 11 answers

Throwing a home-made pizza party in Minneapolis. Need large quantities of cheese, HELP! [more inside]
posted by wocka wocka wocka on Oct 13, 2008 - 19 answers

I'm looking for some advice about transporting tofu cream cheese for long distances. Specifically, on a flight across the Atlantic. [more inside]
posted by kdar on Sep 15, 2008 - 9 answers

There was a post in the last year or so of a really over-the-top video from some super patriotic singer. Lots of flags and cheezy pageantry. I remember the guy having long hair and the song was metal ballady. Anyone remember and have a link to what I'm talking about?
posted by photoslob on Sep 11, 2008 - 5 answers

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

How do I mail soft cheese without it ripening? [more inside]
posted by ioesf on Aug 12, 2008 - 12 answers

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

What's your favorite tasty, filling vegan snack? [more inside]
posted by Gordion Knott on Jul 28, 2008 - 20 answers

What was this divine cheese, and where can I find it again? [more inside]
posted by arianell on Jul 27, 2008 - 4 answers

Cheesefilter! Any home cheesemakers out there? What simple cheeses can be made in half a day? I've made mozzarella and ricotta and now I'd like to make another quick cheese. Any suggestions? [more inside]
posted by amanda on Jul 24, 2008 - 7 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

My girlfriend has recently formed as casein allergy as a young adult. She is not "lactose intolerant". Are there any solutions to dealing with this outside of cutting dairy and other casein rich foods out of her diet? more inside... [more inside]
posted by Texasjake987 on Jul 13, 2008 - 6 answers

Tvorog = farmer's cheese: any good recipes [more inside]
posted by BlackStrapMolasses on Jun 20, 2008 - 4 answers