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]
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]
Las Vegas visitors seek cheese. The milk kind. [more inside]
Why does my cheese taste like soap? [more inside]
European vacation with a focus on cheese? [more inside]
What's the taste difference French brie and the crap they send us? [more inside]
Seeking advise for a Los Angeles cheese tour. [more inside]
Help me become a cheese expert. [more inside]
What is the condiment "saba"? [more inside]
Uncultured moron seeks cheese advice. Dorset Blue Vinney? Anyone? [more inside]
I'm looking for an extremely cheesy song played on the radio in the United States in the early 1980's. [more inside]
70/80s sci-fi/horror movie filter: Does anyone remember a movie that was broadcast on network television in the very early 80s that involved claymation dinosaurs attacking a house and aliens that entered the house through a key-hole (?). [more inside]
It seems that sticking cheese in the freezer would stop the ageing process, but what about keeping it in the fridge. Could I buy medium cheddar, and stick it in the fridge for a year before opening it? Anyone tried this, any mold or other problems with eating year old but unopened cheese?
I just ate some supposedly sealed processed cheese spread that I now have reason to believe has been open indefinitely. As in, quite possibly since leaving the packing place. What's the likely fallout? [more inside]
Has anyone come across a TV advert for feta cheese on the web? [more inside]
I just tried to make homemade ricotta cheese with a gallon of whole milk (to avoid burning) and a quart of buttermilk. Nevertheless, the majority of the ricotta burned to the bottom of the stainless steel stock pot I used, and the cheese which didn't burn, had that burnt-flavor. What gives?
What kind of cheese did I eat on New Year's Eve? [more inside]
Is eating cheese made from unpasteurised milk dangerous? If so, to whom? [more inside]