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]
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]
Where should we go for a long weekend within a few hours of Chicago to learn the art of cheesemaking?
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?
I left my blue cheese in the fridge for a month- will eating it kill me? It's moldy already, right? [more inside]
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]
Help me select Spanish wine and cheese combinations. [more inside]
How do you bake a brie? [more inside]
What's so bad about cheese? [more inside]
I have a Snackster. It makes yummy sandwiches that look like this. More yummy sandwiches are wanted. [more inside]
What can I do with expensive mozzarella? [more inside]
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]
Where might I be able to find the nutritional information for various artisanal cheeses? [more inside]
How long does Chevre keep? [more inside]
Should I get Rhino's Have a Nice Decade: The '70s Pop Culture Box or the individual Have a Nice Day CDs? [more inside]
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]
Are there cheeses that are buried in manure during the aging process? If so, what are the names of these cheeses? [more inside]
Girl I've been dating for a while likes wine and she likes cheese. Therefore, wine+cheese+Metafilter=awesome date. [more inside]
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]
What's the best way to slice fresh mozzarella? [more inside]
What cheeses should I go out of my way to try in Ireland? [more inside]
What was the bright pinkish-red cheese I had last night? [more inside]
I left my cheese out overnight. Is it still okay to eat? [more inside]
I live in a medium-sized city in the US. Where can I find cow milk that's not homogenized? [more inside]
Mac and Cheese, please. I'm looking for a macaroni and cheese recipe that's above all, creamy. [more inside]
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.
What interesting or wonderful cheese should I try? [more inside]
Please help my bowels move at a faster than glacial pace. [more inside]