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 -
Friends, vegans, lactose-intolerants: lend me your favorite cheese substitutes! [more inside]
posted by griphus
on Aug 10, 2011 -
I just ate a little bit of cheese with a brown mold or similar growth on it. What was this? [more inside]
posted by graymouser
on Jul 22, 2011 -
What's the best resource for learning about cheese-making processes (in general and for specific cheeses)? [more inside]
posted by Felicity Rilke
on Jul 10, 2011 -
Anyone have any good (and I realize this may be relative) recipes that use nacho cheese sauce besides nachos? [more inside]
posted by wuzandfuzz
on Apr 29, 2011 -
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 -
Another question about can I eat this. When putting away our Christmas Groceries my husband overlooked putting the cheese in the fridge. A container of Parmesan shavings and two hunks of soft goat cheese were left out all night. Should we toss or keep?
posted by bananafish
on Dec 23, 2010 -
Is there any other explanation besides lactose intolerance? 27 year old man, can eat cream cheese, steamed milk in coffee, pizza with cheese, and cheesy pasta. But as little as 3 slices of aged cheddar, any amount of goat cheese, basically any "fancy" cheese causes intense stomach upset. Is there any way he can go back to enjoying a cheese plate at a nice restaurant again? Anybody had a similar experience and found a way to deal with it?
posted by twiggy32
on Oct 21, 2010 -
What's the language in these ads?
(And what country thinks of milk + pandas, or Chinese + cheese?)
posted by kestralwing
on Sep 22, 2010 -
Help me find out what type of cheese this is! (It tastes like the Handi-Snacks cheese) [more inside]
posted by mungaman
on Sep 15, 2010 -
Talk to me about cheese! What do you pair with cheese that I'm not considering? I don't eat grains, corn or rice so I'm having trouble coming up with something not cracker-and-cheese or cube-of-cheese for my fix of dairy goodness [more inside]
posted by gilsonal
on Aug 18, 2010 -
So, I have an electric oven, and I sometimes make pizza by simply putting it directly on the grate inside. That means, of course, some cheese falls on the bottom of the oven, which I then have to clean. I was thinking about putting in a baking sheet to catch that stuff, but I was wondering if it will affect cooking time? Or increase power usage or something? The coil is at the bottom of the stove.
posted by wild like kudzu
on Jun 5, 2010 -
Should my freshly opened bag of Hammons Black Walnuts taste like bleu cheese? I ate several, am I going to to suffer or die? [more inside]
posted by orthogonality
on Jun 3, 2010 -
Most lactose intolerant people can consume small amounts of lactose without becoming ill. So why do the nutritional labels on food and drink not list the amount of lactose the product contains? [more inside]
posted by embrangled
on Jan 17, 2010 -
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]
posted by verevi
on Dec 31, 2009 -
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 -
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 -
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 -
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 -
What's the difference between Brie and Camembert, apart from wheel size? [more inside]
posted by Wolof
on Oct 25, 2009 -
Is Velveeta cheese transparent before artificial coloring is added? Or is this just an Urban Legend?
posted by cleverevans
on Oct 21, 2009 -
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 -
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 -
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 -
Will frozen buttermilk thaw with its active cultures intact and...well...active? Ditto for yogurt. [more inside]
posted by peachfuzz
on Aug 5, 2009 -
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 -
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 -