221 posts tagged with cheese.
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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

What is Sicilian Table Cheese?

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. [more inside]
posted by unknowncommand on Jan 2, 2008 - 4 answers

Help me select Spanish wine and cheese combinations.

Help me select Spanish wine and cheese combinations. [more inside]
posted by slimepuppy on Dec 12, 2007 - 8 answers

Brie to bake

How do you bake a brie? [more inside]
posted by melangell on Dec 10, 2007 - 25 answers

What's so bad about cheese?

What's so bad about cheese? [more inside]
posted by pompomtom on Dec 4, 2007 - 16 answers

How to Stuff a Wild Panini

I have a Snackster. It makes yummy sandwiches that look like this. More yummy sandwiches are wanted. [more inside]
posted by iconomy on Nov 12, 2007 - 35 answers

Help me justify my new budget catergory!

What can I do with expensive mozzarella? [more inside]
posted by Ctrl_Alt_ep on Oct 24, 2007 - 22 answers

Cheese knives? Blades? Cleavers? Slicers?

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. [more inside]
posted by yoga on Oct 9, 2007 - 10 answers

How can it be so bad if it tastes soooo good?!

Where might I be able to find the nutritional information for various artisanal cheeses? [more inside]
posted by Asherah on Jul 20, 2007 - 6 answers

When Good Goat Cheese Goes Bad

How long does Chevre keep? [more inside]
posted by melissam on Jul 17, 2007 - 12 answers

Have a Nice Decade?

Should I get Rhino's Have a Nice Decade: The '70s Pop Culture Box or the individual Have a Nice Day CDs? [more inside]
posted by kirkaracha on Jun 16, 2007 - 4 answers

Oh how refreshing. A question about travelling to France.

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: [more inside]
posted by Deathalicious on May 2, 2007 - 14 answers

It ain't easy being cheesey.

Are there cheeses that are buried in manure during the aging process? If so, what are the names of these cheeses? [more inside]
posted by MrToad on May 1, 2007 - 10 answers

Wine and cheese date

Girl I've been dating for a while likes wine and she likes cheese. Therefore, wine+cheese+Metafilter=awesome date. [more inside]
posted by comatose on Apr 2, 2007 - 28 answers

How long will my cheese live?

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. [more inside]
posted by bjork24 on Mar 20, 2007 - 15 answers

Best way to slice fresh mozzarella?

What's the best way to slice fresh mozzarella? [more inside]
posted by rageear on Mar 19, 2007 - 23 answers

Cheese In Ireland

What cheeses should I go out of my way to try in Ireland? [more inside]
posted by Devidicus on Mar 14, 2007 - 11 answers

Name this cheese

What was the bright pinkish-red cheese I had last night? [more inside]
posted by matthewr on Feb 15, 2007 - 7 answers

I left cheese out overnight. Is it still tasty?

I left my cheese out overnight. Is it still okay to eat? [more inside]
posted by FearAndLoathingInLJ on Jan 19, 2007 - 23 answers

Finding nonhomogenized milk in a city?

I live in a medium-sized city in the US. Where can I find cow milk that's not homogenized? [more inside]
posted by cmiller on Jan 19, 2007 - 14 answers

I camembert it! Help me mac it cheddar.

Mac and Cheese, please. I'm looking for a macaroni and cheese recipe that's above all, creamy. [more inside]
posted by FreezBoy on Jan 10, 2007 - 29 answers

I'm going insane and I think it's the cheese

Do you remember those "It's the Cheese" billboards from the late 90s? They attributed various qualities of California to its cheese? Well I'm trying to find an image of one specific one, or at least remember exactly what it said. I know the term "excellent body" was part of the board, and I believe there was an image of two aging male dairy farmers. Google image and regular searches have not prooven helpful.
posted by serazin on Jan 9, 2007 - 7 answers

Odd Cheese?

What interesting or wonderful cheese should I try? [more inside]
posted by MrCheese!!! on Dec 1, 2006 - 50 answers

The power of bowels is failing me.

Please help my bowels move at a faster than glacial pace. [more inside]
posted by grapefruitmoon on Nov 23, 2006 - 46 answers

Help my homemade cheese.

I'm looking for tips to add some excitement and variety to this homemade cheese. [more inside]
posted by pithy comment on Oct 24, 2006 - 9 answers

EasyCheese, Canadian Style?

Where can I buy Kraft Easy Cheese in Canada? [more inside]
posted by blue_beetle on Oct 16, 2006 - 5 answers

Cheese Noobs Needed

I want to start writing some cheese articles for a website I have. The first article will be an "intro to fancy cheese" type of thing geared towards folks who have only eaten the orange mega-mart stuff, but want to try some of the (perhaps scary) cheeses they see at Whole Foods or some of the other upscale markets. [more inside]
posted by MrCheese!!! on Aug 17, 2006 - 50 answers

Cheesy Vegas

Las Vegas visitors seek cheese. The milk kind. [more inside]
posted by MrCheese!!! on Aug 3, 2006 - 6 answers

Soapy cheese

Why does my cheese taste like soap? [more inside]
posted by Evangeline on Jul 14, 2006 - 7 answers

Cheese Vacation

European vacation with a focus on cheese? [more inside]
posted by MrCheese!!! on Jun 13, 2006 - 33 answers

Brie brie brie

What's the taste difference French brie and the crap they send us? [more inside]
posted by MrCheese!!! on Jun 1, 2006 - 14 answers

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