Is there an American-made product comparable to parmigiano reggiano? [more inside]
posted by Robert Angelo on Jun 13, 2008 - 19 answers

I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk. [more inside]
posted by mattbucher on Jun 1, 2008 - 10 answers

Mmmm... cheese. I went to a tapas restaurant the other day and one of the things we ordered was roasted chèvre — essentially a sticky warm blob of goat's milk cheese in a dish. The edges were brown, perhaps caramelized, and it tasted deliciously sweet. How do I make it? And do I need a butane torch to do it?
posted by gentle on Apr 30, 2008 - 14 answers

What are the essential tools needed in my kitchen for making my own cheese? Where did you get your cheesepress? Did you make your own? [more inside]
posted by NoMich on Apr 15, 2008 - 13 answers

My roommate smells, and it's not just typical BO. Help! [more inside]
posted by anonymous on Apr 8, 2008 - 27 answers

Fill the gap between my toast and my cheese! [more inside]
posted by No-sword on Apr 7, 2008 - 24 answers

I would like sharp cheddar. The best sharp cheddar recommendations you've got. Complex, subtle cheddars are great, but I'm also feenin' for cheddar that is sharp beyond belief. So if you don't have the cheddar equivalent of a 25-year old Bowmore, a perfectly acceptable alternative is the cheddar equivalent of a ziploc bag full of Everclear. Let the cheese strike my taste buds, hard.
posted by Greg Nog on Apr 3, 2008 - 46 answers

You bought some cheese - let's say a wedge of brie - that's packaged super-tight with saran wrap and the store item/ weight/ price sticker; and it's now time to eat it. Do you (a) rip off saran wrap/ sticker as best you can and afterwards repackage with fresh saran wrap, (b) rip off saran wrap/ sticker as best you can and afterwards store unpackaged in a cheese tray, or (c) ever-so-carefully peel off the sticker, stealthily unwrap the saran wrap, save it, and then repackage using the same saran wrap and reseal with the store sticker? [more inside]
posted by forallmankind on Mar 22, 2008 - 33 answers

Esperantists: I want to send a friend a valentine in Esperanto. What should it say? Also, what design should I draw on the card? [more inside]
posted by Pallas Athena on Jan 30, 2008 - 4 answers

Where should we go for a long weekend within a few hours of Chicago to learn the art of cheesemaking?
posted by melodykramer on Jan 23, 2008 - 5 answers

My SIL insists that cheese somehow gains more fat when it is heated, because "the fats are unstable and more fat is released when cheese is grilled". Therefore, according to her, a grilled cheese sandwich is more unhealthy than a plain cheese sandwich. I think this is bonkers, but can't find any evidence to wave in her face. Any ideas?
posted by indienial on Jan 9, 2008 - 46 answers

I left my blue cheese in the fridge for a month- will eating it kill me? It's moldy already, right? [more inside]
posted by T.D. Strange on Jan 7, 2008 - 18 answers

Russo's Mozzarella & Pasta Corp. in Park Slope (NYC) makes an awesome "Sicilian Table Cheese." It is a sheep's milk cheese, with the consistency of cheddar, and it is full of peppercorns. I can find no references to it on Google. [more inside]
posted by unknowncommand on Jan 2, 2008 - 4 answers

Help me select Spanish wine and cheese combinations. [more inside]
posted by slimepuppy on Dec 12, 2007 - 8 answers

How do you bake a brie? [more inside]
posted by melangell on Dec 10, 2007 - 25 answers

What's so bad about cheese? [more inside]
posted by pompomtom on Dec 4, 2007 - 16 answers

I have a Snackster. It makes yummy sandwiches that look like this. More yummy sandwiches are wanted. [more inside]
posted by iconomy on Nov 12, 2007 - 35 answers

What can I do with expensive mozzarella? [more inside]
posted by Ctrl_Alt_ep on Oct 24, 2007 - 22 answers

Cheese knives? Blades? Cleavers? Slicers? Cutters? We had dinner at some friends' the other week. They had these cool cheese cutting tools that were a cross between a flat blade like you apply spackle with, and a nubby handle like on a short screwdriver. They were only about 3" or 4" from cutting edge to tip of handle. [more inside]
posted by yoga on Oct 9, 2007 - 10 answers

Where might I be able to find the nutritional information for various artisanal cheeses? [more inside]
posted by Asherah on Jul 20, 2007 - 6 answers

How long does Chevre keep? [more inside]
posted by melissam on Jul 17, 2007 - 12 answers

Should I get Rhino's Have a Nice Decade: The '70s Pop Culture Box or the individual Have a Nice Day CDs? [more inside]
posted by kirkaracha on Jun 16, 2007 - 4 answers

TravelinginFranceFilter: I know there have been loads of questions about France. We're looking for beautiful places in the countryside, great cheap food and reasonable accommodations. I'd love to have the perfect trip that matches my favorite things: [more inside]
posted by Deathalicious on May 2, 2007 - 14 answers

Are there cheeses that are buried in manure during the aging process? If so, what are the names of these cheeses? [more inside]
posted by MrToad on May 1, 2007 - 10 answers

Girl I've been dating for a while likes wine and she likes cheese. Therefore, wine+cheese+Metafilter=awesome date. [more inside]
posted by comatose on Apr 2, 2007 - 28 answers

How long will a big deli-sized block of cheese stay good if it's properly stored, wrapped, and refrigerated? As in: taken out in the morning, kept cool throughout the day, wrapped again in the evening, and stored in the refrigerator overnight. [more inside]
posted by bjork24 on Mar 20, 2007 - 15 answers

What's the best way to slice fresh mozzarella? [more inside]
posted by rageear on Mar 19, 2007 - 23 answers

What cheeses should I go out of my way to try in Ireland? [more inside]
posted by Devidicus on Mar 14, 2007 - 11 answers

What was the bright pinkish-red cheese I had last night? [more inside]
posted by matthewr on Feb 15, 2007 - 7 answers

I left my cheese out overnight. Is it still okay to eat? [more inside]
posted by FearAndLoathingInLJ on Jan 19, 2007 - 23 answers

I live in a medium-sized city in the US. Where can I find cow milk that's not homogenized? [more inside]
posted by cmiller on Jan 19, 2007 - 14 answers

Mac and Cheese, please. I'm looking for a macaroni and cheese recipe that's above all, creamy. [more inside]
posted by FreezBoy on Jan 10, 2007 - 29 answers

Do you remember those "It's the Cheese" billboards from the late 90s? They attributed various qualities of California to its cheese? Well I'm trying to find an image of one specific one, or at least remember exactly what it said. I know the term "excellent body" was part of the board, and I believe there was an image of two aging male dairy farmers. Google image and regular searches have not prooven helpful.
posted by serazin on Jan 9, 2007 - 7 answers

What interesting or wonderful cheese should I try? [more inside]
posted by MrCheese!!! on Dec 1, 2006 - 50 answers

Please help my bowels move at a faster than glacial pace. [more inside]
posted by grapefruitmoon on Nov 23, 2006 - 46 answers

I'm looking for tips to add some excitement and variety to this homemade cheese. [more inside]
posted by pithy comment on Oct 24, 2006 - 9 answers

Where can I buy Kraft Easy Cheese in Canada? [more inside]
posted by blue_beetle on Oct 16, 2006 - 5 answers

I want to start writing some cheese articles for a website I have. The first article will be an "intro to fancy cheese" type of thing geared towards folks who have only eaten the orange mega-mart stuff, but want to try some of the (perhaps scary) cheeses they see at Whole Foods or some of the other upscale markets. [more inside]
posted by MrCheese!!! on Aug 17, 2006 - 50 answers

Las Vegas visitors seek cheese. The milk kind. [more inside]
posted by MrCheese!!! on Aug 3, 2006 - 6 answers

Why does my cheese taste like soap? [more inside]
posted by Evangeline on Jul 14, 2006 - 7 answers

European vacation with a focus on cheese? [more inside]
posted by MrCheese!!! on Jun 13, 2006 - 33 answers

What's the taste difference French brie and the crap they send us? [more inside]
posted by MrCheese!!! on Jun 1, 2006 - 14 answers

Seeking advise for a Los Angeles cheese tour. [more inside]
posted by MrCheese!!! on May 25, 2006 - 4 answers

Help me become a cheese expert. [more inside]
posted by y6y6y6 on May 23, 2006 - 26 answers

What is the condiment "saba"? [more inside]
posted by rorycberger on May 22, 2006 - 7 answers

Uncultured moron seeks cheese advice. Dorset Blue Vinney? Anyone? [more inside]
posted by y6y6y6 on May 1, 2006 - 15 answers

I'm looking for an extremely cheesy song played on the radio in the United States in the early 1980's. [more inside]
posted by Alison on Feb 27, 2006 - 10 answers

70/80s sci-fi/horror movie filter: Does anyone remember a movie that was broadcast on network television in the very early 80s that involved claymation dinosaurs attacking a house and aliens that entered the house through a key-hole (?). [more inside]
posted by lyam on Feb 24, 2006 - 4 answers

It seems that sticking cheese in the freezer would stop the ageing process, but what about keeping it in the fridge. Could I buy medium cheddar, and stick it in the fridge for a year before opening it? Anyone tried this, any mold or other problems with eating year old but unopened cheese?
posted by pwb503 on Feb 10, 2006 - 10 answers

I just ate some supposedly sealed processed cheese spread that I now have reason to believe has been open indefinitely. As in, quite possibly since leaving the packing place. What's the likely fallout? [more inside]
posted by weston on Feb 2, 2006 - 16 answers