Cheese

by LulusMom 2 years ago

Welcome to our DOTM reporting thread for November 2019. Our dish this month is Gougeres, and boy is my family going to be excited when they find out. Once again I rely on Wikipedia, which says: a g...

Ok Lexington cooks. You have an outstanding pimento cheese from a market called the Mouse Trap. My SIL brings it as a treat every time she travels to see family and friends. I’d like to try to repl...

I've noticed on TV shows, particularly Cooks Illustrated, that they are using shredded fontina where mozzarella used to go, like on top of casseroles etc. when browning. I've never cooked with font...

Title says it all. I'm resurrecting an old recipe for a berry pie. I substitute sour cream to good effect, but I'd like to try to make it as traditionally as possible. Where can I find quark, prefe...

by Melanie Wong 2 months ago

i've loved Cheez-Its my whole life. This month is the 100th birthday of these inch-square orange crackers. "... On May 23, 1921, when Green & Green decided to trademark the tasty treat’s unique...

I'm used to eating gorgonzola. I bought roquefort but I don't like it and just saw the label that it's sheep's milk cheese. I thought I was eating goat's milk cheese which I can't stand. Anyway ...

Hi all, I'm looking for a good cheese shop with some good French and Alpine cheeses. Stuff like Raclette, Vacherin Fribourgeois, Challerhocker, etc. I know some of the chains carry this but the sel...

For dinner, I'm thinking about a turkey, tomato, and avocado sandwich. I would like to add some cheese as well. What cheese would you recommed to go well with the avocado? Should I add any chees...

by Melanie Wong 11 years ago

News that Chef Vargas was cooking at La Bodega in the Sonoma Wine Shop, as reported here was cause enough for celebration, Sonoma: La Bodega Cheese and Pasta in the Sonoma Wine Shop? http://chowh...

I've slowly come around to eating good cheese; I get the good parm not the shaker kind and eat more of the Vermont artisanal cheese than I used to. But I admit it, I love american cheese for g...

Seeking recommendations. I'm looking for something plastic-free (like stainless steel) but most that I see online have reviews saying they're flimsy and don't work well. I'd love one that's well-ma...

When I stuff a protein (chicken breast, pork loin, pork tenderloin) I try to use sliced cheese. I think it is less likely to ooze out. Today I only have shredded cheese and I don't really want t...

by Melanie Wong 8 months ago

"Here are four of the most significant findings from the study: 1) Cheese, by far, was shown to be the most protective food against age-related cognitive problems, even late into life; 2) The...

by Melanie Wong 1 year ago

With consumer income shrinking, where we spend our money becomes even more critical. San Francisco's Good Food Foundation has assembled this list of American small businesses and food producers tha...

I made this ravioli last night with browned butter sage sauce but I had a lot of problems with the pasta. I followed the video below because it seemed to me the most simple and basic whereas other...

the threads dealing with electric food slicers on here are pretty old. have slicers yet reached a critical mass where home use priced ones aren't terrible?