"I wouldn't compare it to French toast unless you make rubbery French toast. It's very clean, smooth, and a bit squeaky. It does not melt but softens when heated. Similar to queso para frier. I am actually going to try to pair frying cheese with honey and preserves as the cost is much much cheaper!" – jennybee, on "bread cheese"
"Wrap the log in wax paper and then in heavy paper or cardstock. Put in the fridge to firm up. When you cut the cookies use dental floss so you don't squish the dough. Works like a charm!" – iluvcookies, on keeping cookie dough logs round
"My brother-in-law is a professional chef, so he often gets a delicious mixture of fancy food gifts from his distributors, etc. ... This time, we got three links of dry sausage made by Creminelli. OMG, these are the best-tasting dry sausages we've ever had. I've had some good sausages in France (at a much lower price), but these are close to the ones that we had in France." – Monica, on Creminelli salame