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Users that often use this tag:
MrCheese!!! (6)
Anonymous (3)
y6y6y6 (2)
aniola (2)
troika (2)
amanda (2)
LOLAttorney2009 (2)
kidsleepy (2)
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I'll have a bleu Christmas (and New Years, and possibly Valentine's Day...).

I have been gifted a pound of (Wisconsin) Roquefort. I live alone. [more inside]
posted by availablelight on Dec 28, 2011 - 18 answers

Is that cheese in your bra or are you just happy....?

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

In France they kiss on Main Street

What should I ask for from Paris? [more inside]
posted by kidsleepy on Aug 29, 2011 - 28 answers

Faux-cheese me.

Friends, vegans, lactose-intolerants: lend me your favorite cheese substitutes! [more inside]
posted by griphus on Aug 10, 2011 - 27 answers

What was in this cheese?

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 - 4 answers

Cheese help me!

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 - 4 answers

Help me cheese it up.

What do you do with ricotta cheese? [more inside]
posted by cp311 on Jul 8, 2011 - 40 answers

Who cut the cheese?

What are the reasons cheese is seemingly so infequently used in "gourmet" cooking? [more inside]
posted by radiosilents on Jun 21, 2011 - 18 answers

This is what happens when Mr. Wuzandfuzz goes to Costco alone - Nacho Cheese Filter

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 - 13 answers

It ain't easy being cheesy!

I've decided to try my hand at making my own cheese... [more inside]
posted by matty on Apr 5, 2011 - 15 answers

Is my belatedly opened gift cheese still edible?

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

Hack my fondue

Is it possible to make good fondue with low-fat cheese? [more inside]
posted by Eumachia L F on Mar 24, 2011 - 13 answers

Mama's secret recipe

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]
posted by These Premises Are Alarmed on Feb 9, 2011 - 19 answers

Dutch goat cheese origins

How are goats raised in Holland? Feed lot? Free range? [more inside]
posted by bobbyno on Jan 1, 2011 - 4 answers

Can we eat cheese left out all night and not die?

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 - 26 answers

Cheese, please?

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 - 19 answers

What language is this?

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/
posted by kestralwing on Sep 22, 2010 - 3 answers

What cheese is this?

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 - 10 answers

Make my sammich interesting!

What do you put on your grilled cheese to jazz it up? [more inside]
posted by torisaur on Sep 10, 2010 - 103 answers

It's delicious, but what is it?

Help me approximate an amazing ricotta-featuring cheese sauce! [more inside]
posted by heyforfour on Sep 8, 2010 - 8 answers

Is this what raclette should taste/smell like?

Should raw milk raclette smell like this? [more inside]
posted by artifarce on Aug 31, 2010 - 14 answers

Share your wisdom, oh cheese lovers!

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 - 65 answers

Odd question about electrical ovens.

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 - 21 answers

Pecorino romano overload

What do you use pecorino romano for? [more inside]
posted by smackfu on Jun 4, 2010 - 26 answers

Black Walnuts taste like Bleu Cheese?

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 - 7 answers

Nachos would be nice, too.

Where can I get cheddar cheese or queso blanco in Sweden? [more inside]
posted by annathea on May 29, 2010 - 7 answers

Fontina is the worst cheese.

Why does fontina cheese give me a stomachache? [more inside]
posted by shamash on May 14, 2010 - 12 answers

Is soy cheese bad?

What's a healthy substitute for cheese? [more inside]
posted by acoutu on May 11, 2010 - 24 answers

Hard cheese from paneer?

Have any of you tried to make hard cheese from paneer? If so, how? [more inside]
posted by jpcooper on Mar 13, 2010 - 8 answers

Goat cheese: How I hate thee...

Why do I hate goat cheese so much? [more inside]
posted by teedee2000 on Mar 9, 2010 - 29 answers

Fortunately, I'm not lactose intolerant, because that last modulation was pure cheese.

CheesyModulationFilter? How can I explain the concept of a "cheesy modulation" to a non-musician? [more inside]
posted by QuantumMeruit on Mar 9, 2010 - 16 answers

Feed me, MeFi, but hold the cheese!

I need recommendations for non-cheese, quick meals and snacks. [more inside]
posted by LOLAttorney2009 on Mar 8, 2010 - 28 answers

(Cheese) Spread 'Em.

Give me your best, sharpest, most fabulous cheddar cheese spread! [more inside]
posted by purenitrous on Feb 15, 2010 - 17 answers

cream cheese conundrum

What can I do with 3 lbs of cream cheese? [more inside]
posted by cazoo on Feb 14, 2010 - 30 answers

I would buy your cheese if I was certain I could eat it...

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 - 7 answers

Can I Eat it? Raw-milk Cheese edition.

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 - 10 answers

Cream, Whey and What?

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 weird?

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

Use of word "rennet" on labels

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

bagel w c/c issue

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

Brie or Camembert?

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

Transparent Velveeta?

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

Common Cheese Recipes

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

Is cheese bad like milk is for singing voices?

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

That Gruyère is Too Rich for My Pocket

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

Do bacteria survive freezing and thawing?

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

Pasta without Parmesan?

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

Mmm ... coffee cheese ... om nom nom

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

Hanging photographs with cheesecloth.

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

How can I bring unpasteurized cheese home from Paris?

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

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