For foodies: please suggest some of your favorite combinations of food. Of course, it's not quite that simple. But it's close.
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posted by Capri
on Dec 31, 2008 -
42 answers
I have this particular block of Swiss cheese (see pics
here,
here and
here) that has been in my fridge for 2 years. Yes, 2 years. It was a joke that's not funny anymore. Anyways, is the cheese safe to eat? The visible discoloration is worrisome. If not, is there anything useful I can do with it?
posted by anonymous
on Nov 28, 2008 -
22 answers
I have some Spanish 'Queso Tetilla' cheese (a soft cheese completely surrounded by a hard rind). It's about a month old and got taken in a suitcase from Barcelona to the UK for about 16 hours - apart from that, it's been in the fridge the whole time. There are a couple of spots of blue mould on the rind, and a soft patch where a sticker was (through cellophane), but having cut into it the inside seems OK. Should I Eat It?
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posted by Kirn
on Nov 23, 2008 -
7 answers
I'm looking for some advice about transporting tofu cream cheese for long distances. Specifically, on a flight across the Atlantic.
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posted by kdar
on Sep 15, 2008 -
9 answers
There was a post in the last year or so of a really over-the-top video from some super patriotic singer. Lots of flags and cheezy pageantry. I remember the guy having long hair and the song was metal ballady. Anyone remember and have a link to what I'm talking about?
posted by photoslob
on Sep 11, 2008 -
5 answers
Cheesefilter! Any home cheesemakers out there? What simple cheeses can be made in half a day? I've made mozzarella and ricotta and now I'd like to make another quick cheese. Any suggestions?
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posted by amanda
on Jul 24, 2008 -
7 answers
I've been put in charge of a workplace cheese lunch. Introducing the staff to the world of fancy cheese, hopefully to convert them away from the usual radioactive-orange ...
stuff ... that's out there. But I have no idea what to prepare. French bread, I think? And sparkling cider because we can't have alcohol on the job? But the cheese? What cheeses are near-guaranteed winners, and won't be overpowered by sparkling cider? Help! I wish to go down in history as the awesomest cheese introducer ever.
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posted by Xere
on Jul 19, 2008 -
43 answers
My girlfriend has recently formed as
casein allergy as a young adult. She is
not "lactose intolerant". Are there any solutions to dealing with this outside of cutting dairy and other casein rich foods out of her diet? more inside...
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posted by Texasjake987
on Jul 13, 2008 -
6 answers
I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk.
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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?
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posted by NoMich
on Apr 15, 2008 -
13 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?
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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?
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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
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.
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posted by unknowncommand
on Jan 2, 2008 -
4 answers
I have a Snackster. It makes yummy sandwiches that look like
this. More yummy sandwiches are wanted.
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posted by iconomy
on Nov 12, 2007 -
35 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.
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posted by yoga
on Oct 9, 2007 -
10 answers
Where might I be able to find the nutritional information for various artisanal cheeses?
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posted by Asherah
on Jul 20, 2007 -
6 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:
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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?
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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.
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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.
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posted by bjork24
on Mar 20, 2007 -
15 answers
