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Users that often use this tag:
MrCheese!!! (6)
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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

Is it like Twinkies?

How long does Velveeta stay good after opening, and refrigerated? [more inside]
posted by Allenthar on Jun 9, 2009 - 8 answers

Mascarpone: Not Just for Tiramisu Anymore

I have an ungodly amount of mascarpone cheese in my refrigerator. What should I make with it? Bonus points for savory recipes. [more inside]
posted by goingonit on Jun 9, 2009 - 30 answers

Rock the Casb-AHHHHGH!!

Richard Cheese's version of Rock the Casbah. At 24 seconds in, the piano lifts a measure from a popular older tune. What is that older song? [more inside]
posted by sandra_s on May 24, 2009 - 3 answers

Chipotle Overflow

I happened to mention to a well-meaning friend that I liked the taste of chipotle. Soon afterward, I received a care package just loaded with chipotle products. Please help me make mouth-watering concoctions. [more inside]
posted by netbros on Apr 29, 2009 - 15 answers

More Cheshire than I know what to do with

What do I do with all of this Cheshire cheese? [more inside]
posted by aramaic on Apr 17, 2009 - 4 answers

Polly Wants Your Crackers

I ran out of crackers the other day and decided to try making my own. I can't say the finished product was exactly what I had in mind when the cracker craving struck, but tasty they were, and now I'm on a quest. Anyone here have a crispy, savory cracker recipe to share? [more inside]
posted by maryh on Apr 5, 2009 - 12 answers

I just ate accidentally ate some cheese with pink bacteria growing on it, will I get sick?

I ate some cheddar cheese with a pink bacterial plaque growing on it, could this be something that'll make me sick? [more inside]
posted by CTORourke on Mar 23, 2009 - 18 answers

Best cheese in Paris?

What cheese shops should not be missed in Paris? [more inside]
posted by ransom on Mar 13, 2009 - 7 answers

No-carb carnivore cooking and diet tips?

What are some cooking and diet tips for an ovo-lacto carnivore? (No, that wasn't a typo.) [more inside]
posted by korpios on Mar 10, 2009 - 19 answers

Can you teleme where online to buy Teleme Cheese?

Cheese lovers, help me find a way to order Teleme cheese online! [more inside]
posted by arielmeadow on Mar 6, 2009 - 4 answers

Iron Chef: Potluck Edition

Help me win the work potluck challenge. The ingredients? Chocolate and cheese. [more inside]
posted by missjenny on Mar 1, 2009 - 17 answers

Don't Try This At Home

Culinary emergency filter: I just spilled a cheese cassesrole onto the bottom of a heated oven. It's a mess. Help us clean the oven quickly and ressurect dinner.
posted by Xurando on Feb 13, 2009 - 8 answers

Keep my fondue from becoming a fondon't!

What to do with leftover cheese fondue? [more inside]
posted by kidsleepy on Feb 9, 2009 - 11 answers

Mac N Cheese, please!

[ComfortFoodFilter] Give me your kickassedest huevo-lacto vegetarian mac-n-cheese recipes. [more inside]
posted by lonefrontranger on Jan 29, 2009 - 31 answers

foodies of the world, unite!

For foodies: please suggest some of your favorite combinations of food. Of course, it's not quite that simple. But it's close. [more inside]
posted by Capri on Dec 31, 2008 - 42 answers

Queso Dip Tips

Help my roommate make better queso dip. [more inside]
posted by soelo on Dec 30, 2008 - 16 answers

cheese please

Cheese present for pregnant sister, which are safe? [more inside]
posted by speef on Dec 25, 2008 - 10 answers

I need a cheese education

Help me learn about cheese. [more inside]
posted by Silvertree on Dec 23, 2008 - 22 answers

Can this cheese be saved?

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

The illusive ham cheese!

Where can I find some ham cheese? [more inside]
posted by nitsuj on Nov 23, 2008 - 1 answer

Help me make a cheese plate.

Help me make a cheese plate for Thanksgiving. [more inside]
posted by hazyspring on Nov 23, 2008 - 26 answers

Should I Eat The Cheese? (Slight variation on past questions)

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? [more inside]
posted by Kirn on Nov 23, 2008 - 7 answers

Avoiding the "One-man wedding band" trap

Help me find some well-known songs to cover that don't suck! [more inside]
posted by anthom on Nov 20, 2008 - 33 answers

Chips, good. Cheese, good. Gravy, goooood.

How can I create poutine... in Australia? What the heck are these "cheese curds" anyway? [more inside]
posted by web-goddess on Nov 11, 2008 - 11 answers

Large Quantities of Cheese in the Twin Cities

Throwing a home-made pizza party in Minneapolis. Need large quantities of cheese, HELP! [more inside]
posted by wocka wocka wocka on Oct 13, 2008 - 19 answers

How can I transport some tofu cream cheese across the Atlantic?

I'm looking for some advice about transporting tofu cream cheese for long distances. Specifically, on a flight across the Atlantic. [more inside]
posted by kdar on Sep 15, 2008 - 9 answers

Help me find that bad video please!

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

dook day farmage?

What's a good cheese-making book for me? [more inside]
posted by cmoj on Aug 13, 2008 - 4 answers

spechevrel delivery

How do I mail soft cheese without it ripening? [more inside]
posted by ioesf on Aug 12, 2008 - 12 answers

Help Me Make The Best Cheese Fondue I Can Make

What's your secret for a delicious cheese fondue? [more inside]
posted by ThePinkSuperhero on Aug 8, 2008 - 21 answers

From non-vegan to vegan.

What's your favorite tasty, filling vegan snack? [more inside]
posted by Gordion Knott on Jul 28, 2008 - 20 answers

Indulge my turophilia.

What was this divine cheese, and where can I find it again? [more inside]
posted by arianell on Jul 27, 2008 - 4 answers

Simple cheeses that can be made in a day?

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? [more inside]
posted by amanda on Jul 24, 2008 - 7 answers

Help me convert an entire office into cheese fiends.

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. [more inside]
posted by Xere on Jul 19, 2008 - 43 answers

Casein Allergy Solutions?

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... [more inside]
posted by Texasjake987 on Jul 13, 2008 - 6 answers

Tvorog / Farmer's Cheese

Tvorog = farmer's cheese: any good recipes [more inside]
posted by BlackStrapMolasses on Jun 20, 2008 - 4 answers

Inflation Hits Parmigiano Reggiano; Film At Eleven

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

Making a better broccoli cheese soup.

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

Roasted chèvre, please

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

Tools for making my own cheese.

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's Junk Smells

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

What should I eat for breakfast?

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

Cheddar? I barely know 'er!

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

What do you do with your cheese?

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

Mi amas vin

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 can we learn to make cheese near Chicago?

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

Does grilling change cheese?

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

Eat it or no?

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

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