Hard Cheese

Parmigiano Reggiano Is the Heart of Italy

I am a bad Italian. Despite growing up with a Sicilian great grandmother, a family who scream-spoke every sentence, and a T-zone more oily than a slab of cooked bacon, I didn't do much to embrace my...

Briar Rose Creamery @ Portland Farmers Market at PSU

Melanie Wong
by Melanie Wong 3 years ago

Having tasted the velvet-textured, grassy Classic Chevre by Briar Rose Creamery of Dundee, OR at Whole Foods https://www.chowhound.com/post/cascadia-creamery-organic-raw-milk-cheeses-washington-107...

Cave-aged Marisa

Melanie Wong
by Melanie Wong 3 years ago

Last month I had tried this cave-aged sheeps milk cheese, Marisa, from Carr Valley in Wisconsin. Quite firm and almost rubbery in texture, this had lovely sweet cream and nutty flavors with more de...

Grocery Store Cheese

by DonShirer 5 years ago

     We happen to live within 15 minutes of three great cheese shops, and I patronize them often, but my wife prefers to buy cheese at the supermarket on her regular shopping trips. It has been my...

Left cheese out (unwrapped) -- safe to eat?

by jg1086 6 years ago

I left hard cheese out at a party, and there's still a lot of the wedge left. I put it into the refrigerator that evening -- had probably been sitting out for around 5 hours. Is it still safe to eat?

No Mi Casa: the real scoop on Cabo eating.

by linzercabo 13 years ago

I've been living in Cabo San Lucas for some time now, and I can assure you that Mi Casa, Ediths, and the rest of the frequently-named restaurants referred to on this board are sure to disappoint (w...

Storing large amount of cheese?

by Puffin3 6 years ago

Just bought two pounds of Grana Padano on sale. I've never bought this much hard cheese. It's shrink wrapped. What are your tips for storing it so it won't go mouldy please? It will take me a wh...

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