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]
Is there a specialist cheese making shop anywhere in Paris? [more inside]
Looking for a primer on cheese. [more inside]
It's another edition of AskMe: Can I eat it? [more inside]
Recommendations for unusual travel experiences (not just places) in or near Paris? [more inside]
Recommendations for most humane sources for eggs, dairy products, and chicken in San Francisco Bay Area? [more inside]
I have been gifted a pound of (Wisconsin) Roquefort. I live alone. [more inside]
Anybody been to the biennial international cheese festival in Bra, Italy? (Or touristed near Bra?) Italian Piedmont. [more inside]
What should I ask for from Paris? [more inside]
Friends, vegans, lactose-intolerants: lend me your favorite cheese substitutes! [more inside]
I just ate a little bit of cheese with a brown mold or similar growth on it. What was this? [more inside]
What's the best resource for learning about cheese-making processes (in general and for specific cheeses)? [more inside]
What do you do with ricotta cheese? [more inside]
What are the reasons cheese is seemingly so infequently used in "gourmet" cooking? [more inside]
Anyone have any good (and I realize this may be relative) recipes that use nacho cheese sauce besides nachos? [more inside]
I've decided to try my hand at making my own cheese... [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?
Is it possible to make good fondue with low-fat cheese? [more inside]
Does a typical east-coast independent neighborhood pizza place do anything to its tomato sauce (or other ingredients) between the can and the pie? [more inside]
How are goats raised in Holland? Feed lot? Free range? [more inside]
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?
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?
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]
What do you put on your grilled cheese to jazz it up? [more inside]
Help me approximate an amazing ricotta-featuring cheese sauce! [more inside]
Should raw milk raclette smell like this? [more inside]
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]
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.
What do you use pecorino romano for? [more inside]
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]
Where can I get cheddar cheese or queso blanco in Sweden? [more inside]
Why does fontina cheese give me a stomachache? [more inside]
What's a healthy substitute for cheese? [more inside]
Have any of you tried to make hard cheese from paneer? If so, how? [more inside]
Why do I hate goat cheese so much? [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]
Give me your best, sharpest, most fabulous cheddar cheese spread! [more inside]
What can I do with 3 lbs of cream cheese? [more inside]
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]
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]
Why does my mascarpone taste like alcohol and mushrooms? Is it supposed to taste like that? [more inside]
If a food lists rennet among its ingredients, am I right in assuming that it is most likely animal rennet? [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?
What's the difference between Brie and Camembert, apart from wheel size? [more inside]
Is Velveeta cheese transparent before artificial coloring is added? Or is this just an Urban Legend?