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?
What are some good recipes that prominently feature cheese, but that mainly use common pantry ingredients? I'm getting tired of grilled cheese sandwiches!
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?
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]
Will frozen buttermilk thaw with its active cultures intact and...well...active? Ditto for yogurt. [more inside]
Is there any good replacement for Parmesan cheese in pasta recipes? [more inside]
Where's the best place to get leipäjuusto in Helsinki? [more inside]
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]
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.
How long does Velveeta stay good after opening, and refrigerated? [more inside]
I have an ungodly amount of mascarpone cheese in my refrigerator. What should I make with it? Bonus points for savory recipes. [more inside]
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]
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]
What do I do with all of this Cheshire cheese? [more inside]
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]
I ate some cheddar cheese with a pink bacterial plaque growing on it, could this be something that'll make me sick? [more inside]
What cheese shops should not be missed in Paris? [more inside]
What are some cooking and diet tips for an ovo-lacto carnivore? (No, that wasn't a typo.) [more inside]
Help me win the work potluck challenge. The ingredients? Chocolate and cheese. [more inside]
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.
What to do with leftover cheese fondue? [more inside]
[ComfortFoodFilter] Give me your kickassedest huevo-lacto vegetarian mac-n-cheese recipes. [more inside]
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]
Help my roommate make better queso dip. [more inside]
Cheese present for pregnant sister, which are safe? [more inside]
Help me learn about cheese. [more inside]
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?
Where can I find some ham cheese? [more inside]
Help me make a cheese plate for Thanksgiving. [more inside]
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]
Help me find some well-known songs to cover that don't suck! [more inside]
How can I create poutine... in Australia? What the heck are these "cheese curds" anyway? [more inside]
Throwing a home-made pizza party in Minneapolis. Need large quantities of cheese, HELP! [more inside]
I'm looking for some advice about transporting tofu cream cheese for long distances. Specifically, on a flight across the Atlantic. [more inside]
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?
What's a good cheese-making book for me? [more inside]