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?
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posted by _Mona_
on Apr 27, 2013 -
15 answers
Hope me, hive mind; hope me find this TV ad! My buddy bet me it couldn't be done; let's prove him wrong...
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posted by ZenMasterThis
on Apr 5, 2013 -
5 answers
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
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.
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posted by aniola
on Mar 21, 2013 -
16 answers
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).
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posted by jepler
on Jan 22, 2013 -
12 answers
Are there other brands of dairy cheese that use the same or similar process as Finlandia to make their cheese lactose-free?
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posted by Dansaman
on Dec 30, 2012 -
13 answers
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.
posted by tizzie
on Dec 29, 2012 -
18 answers
What exotic cheeses should we try in place of the ordinary (american, cheddar, muenster, mozzarella)? Recommendations for exotic cheese dishes also welcome!
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posted by chaiwawa
on Dec 26, 2012 -
44 answers
Can I eat this filter > Unopened, refrigerated package of yoghurt. Expiration date was a week ago. Safe or not?
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posted by Trexsock
on Nov 2, 2012 -
23 answers
I am taking a last-minute, whirlwind tour of Switzerland from August 29-Sept 7th, and need budget lodging recommendations.
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posted by larthegreat
on Aug 20, 2012 -
3 answers
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!
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posted by dubusadus
on Jul 3, 2012 -
16 answers
Help me pretend I am not missing cheese horribly! Suggestions for cheese & milk free dishes & resources.
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posted by SassHat
on Jun 28, 2012 -
29 answers
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?
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posted by lollusc
on Jun 13, 2012 -
28 answers
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?
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posted by Ambrosia Voyeur
on May 30, 2012 -
9 answers
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?
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posted by arnicae
on May 2, 2012 -
14 answers
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.
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posted by fake
on Apr 21, 2012 -
27 answers
Why does cheese taste better when it is melted?
posted by Happydaz
on Feb 10, 2012 -
18 answers
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?
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posted by roger ackroyd
on Feb 6, 2012 -
10 answers
Recommendations for most humane sources for eggs, dairy products, and chicken in San Francisco Bay Area?
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posted by ClaudiaCenter
on Jan 8, 2012 -
9 answers
Anybody been to the biennial international cheese festival in Bra, Italy? (Or touristed near Bra?)
Italian Piedmont. [more inside]
posted by amanda
on Oct 24, 2011 -
4 answers
Friends, vegans, lactose-intolerants: lend me your favorite cheese substitutes!
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posted by griphus
on Aug 10, 2011 -
27 answers
I just ate a little bit of cheese with a brown mold or similar growth on it. What was this?
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posted by graymouser
on Jul 22, 2011 -
4 answers
What's the best resource for learning about cheese-making processes (in general and for specific cheeses)?
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posted by Felicity Rilke
on Jul 10, 2011 -
4 answers
Anyone have any good (and I realize this may be relative) recipes that use nacho cheese sauce besides nachos?
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posted by wuzandfuzz
on Apr 29, 2011 -
13 answers
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?
posted by Artifice_Eternity
on Mar 31, 2011 -
22 answers
