Discuss favorite cheeses, moldy cheeses, storing cheeses, what to eat with cheeses—anything and everything related to cheeses!
One of my favorite snacks is cottage cheese mixed with sour cream. My mom eats it; my grandmother ate it. My husband ...
I tried making fromage fort with hard cheese and some butter. After refrigeration it's now crumbly and too hard to sp...
I am a brit and i have just returned from Manhattan on what was a really wonderful trip with super food. One thing...
Looking for a cheese called Kaymak (K-eye-mak) that I saw on a show that is usually made from the water buffalo in Tu...
I work at a grocery store in the south east. The other day, we were sampling this amazing pimento cheese. I've always...
I have a problem with chevre and I have never met a single other person with a similar problem. I LOVE chevre so whe...
I tried some of this at a cheese shop in Muskegon, MI (The Cheese Lady) the other week. I think I'm in love! I'd neve...
Cheese under false pretenses? I need some opinions about this situation regarding Morbier cheese from Murray's Che...
Finally found a source in San Francisco. Andronico's, 1200 Irving, is once again stocking Cheshire cheese from Ford ...
I was recently in Paris and I wanted to bring home cheese, but soft cheeses were a no-go in part because I was going ...
I purchased Feta from an online source and it was not sent in a brine. How do I store it properly? Googled it and fou...
I gotten some from NYC-area dairies that ship, and also tried Zingerman's, which I wasn't too impressed with. Does ...
If I tell people that i don't like cheese they look at me like i am crazy. I can handle mozzarella on pizza or minim...
Which cheese would be closest to half cheese, half butter, in flavor? Thanks!
(Not sure if this is the right place to post this question; please redirect if you need to). I'm addicted to good ...
No matter how tight the ziplock bag I put the cheese into, some of them (cheddar, mozzarella, blue cheese) still go m...
Hi all, I am in Paris for one month, and would like to sample as many different types of cheese as possible. The s...
Normally a few national brands (that slip my mind at the moment). What is your "go to"? How do you feel about using b...
I just opened this Brie. The sell-by date is not until some time in late May. It has some brown discoloration over mu...
Does a finer cheese cloth or straining bag make for a creamier ricotta?
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