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]
How do I mail soft cheese without it ripening? [more inside]
What's your secret for a delicious cheese fondue? [more inside]
What's your favorite tasty, filling vegan snack? [more inside]
What was this divine cheese, and where can I find it again? [more inside]
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]
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]
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]
Tvorog = farmer's cheese: any good recipes [more inside]
Is there an American-made product comparable to parmigiano reggiano? [more inside]
I am looking for some tried-and-true broccoli-cheese soup recipes that don't include canned soup or evaporated milk. [more inside]
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?
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]
My roommate smells, and it's not just typical BO. Help! [more inside]
Fill the gap between my toast and my cheese! [more inside]
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.
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]