Discuss favorite cheeses, moldy cheeses, storing cheeses, what to eat with cheeses—anything and everything related to cheeses!

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by Woodlay1992 about 13 hours ago

what are the three most important milk proteins?

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Mozzarella cheese

by jpr54_1 3 days ago have you tried them all?

how can i make mozzarella cheese using lemon juice

by billy198621 9 days ago

I need to find a recipe to use lemon juice to make mozzarella curd without using rennet or acids as I'm allergic (lo...


billy198621 commented 6 days ago

Any recipes for making hard chhurpi (rock hard Himalayan cheese)?

by countersurfer over 3 years ago

Hi all, I'm wondering if anyone knows of a recipe or tips for making hard chhurpi.


MaryTX commented 11 days ago

mail order cheese?

by Thor almost 12 years ago

I gotten some from NYC-area dairies that ship, and also tried Zingerman's, which I wasn't too impressed with. Does ...

MichaelACavanaugh commented 11 days ago

I can't do goat cheese. Substitute?

by Susan627 over 6 years ago

I love any kind of cheese, the stinkier the better. But I just can't wrap my arms around chevre. I have tried all k...


newmarket2 commented 12 days ago

Brick cheese? What is it?

by nosey 3 months ago

In Pennsylvania, they use something called brick pizza cheese on their white pizza. What kind of cheese is this and i...

lunchbox commented 13 days ago

Raclette Ideas

by wineos 18 days ago

Looking for Raclette appetizer ideas to wow a few friends I am having over this week. Has anyone tried using Brie in ...


ratgirlagogo commented 16 days ago

Great Cheese Book: "Di Bruno Brothers House of Cheese, A Guide to Wedges, Recipes and Pairings"

by alkapal 20 days ago

This book is one of the best I've ever seen on cheese, with one great exception to this praise. The descriptions o...


eatingjoy commented 17 days ago

Provel: An American Rhapsody - culture: the word on cheese

by Melanie Wong about 1 month ago

Provel was a new one for me. I'd heard about it not too long ago when St. Louis style pizza arrived in San Francisco....

Steve R commented 18 days ago

What is bread cheese?

by chowser over 8 years ago

I was at Whole Foods yesterday, and noticed bread cheese at the cheese counter. When I asked the guy behind the coun... commented 26 days ago

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Russia's war on western food is leading to a national cheese revival

by Melanie Wong 29 days ago

First I've heard of ryazhenka [soured, baked milk].

Left cheese out overnight; unsafe?

by aynrandgirl over 7 years ago

I accidentally left some still factory-sealed cheese on the counter overnight rather than putting it in the refrigera...

The Professor commented about 1 month ago


by foodieX2 about 1 month ago

How do you serve yours-Cold from fridge, slight chill, room temp or other (describe)? Friendly argument at chez foodi...

foodieX2 commented about 1 month ago

Do I need plates and flatware for cheese course at a wedding?

by bertichoux about 2 months ago

I'm planning a 4 course wedding menu. Salad, main, cheese, dessert. Each table would receive a cheese platter with ...

Delucacheesemonger commented about 1 month ago

Tillamook Medium Cheddar--Anything Changed?

by kaleokahu 3 months ago

Today I cut into a new "baby loaf" (2lb.), and the slices were: (a) rubbery; (b) oversalted; and (c) bland. This h...


51rich commented about 1 month ago


by fldhkybnva over 2 years ago

What is Jarlsberg and how does it compare to other varieties of Swiss? I am not a big Swiss cheese fan but had my fi...


westamyx commented about 2 months ago

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