It is my understanding that there is a cheese wherin the affinage is brought about by using maggots on the rind. Have no clue as to country or name. (8 replies, last updated by Tom Meg April 9, 2001)

If you get a chance check out the front page article of today’s Wall Street Journal on cheese with maggots in it (“Casu Marzu”) eaten in Sardinia as a delicacy. I’ve eaten some strange things (grubs in... (13 replies, last updated by Jersey City Mods February 13, 2006)

First encountered this Wisconsin made cheese in Chicago and have found them in DC. I’ve loved every one I tried. Link: http://carrvalleycheese.com/ (52 replies, last updated by FoonFan January 31, 2005)

Has anyone tried the cheeses from the little old lady at the “Dairy and Delicatessan” in Williamsburg (on Metropolitan by Lorimer St.) I have been buying her fresh mozzerella (regular and smoked) for a while now. She... (0 replies, last updated by jootiepatootie July 12, 2004)

Has anyone tried the cheeses from the little old lady at the “Dairy and Delicatessan” in Williamsburg (on Metropolitan by Lorimer St.) I have been buying her fresh mozzerella (regular and smoked) for a while now. She... (5 replies, last updated by Chas July 16, 2004)

he had heard from an EMT friend of his. Apparently, some blue cheeses are made with penicillin mold. I do know that some hand-made pepperonis are subjected to a penicillin wash as part of the curing process, but I had not heard... (4 replies, last updated by caviar_and_chitlins December 10, 2008)

I’m looking for a place to purchase cheese made in New England...preferably organic or from grass feed cows. I’ve bought some at local farmers markets but have had trouble finding other reliable sources. Is there a... (5 replies, last updated by itaunas March 6, 2007)

was thinking of making some kind of topping made with goat cheese, since I’ve got a bunch I need to use and I love the combination of lemon with goat cheese flavors. I think I’d prefer to stick with something to... (2 replies, last updated by nja January 10, 2007)

Anyone know where I can have a good heaping of home made cheesy Mac and Cheese here in Toronto or surrounding areas? Tour boi (10 replies, last updated by Yongeman December 2, 2006)

no, because the noodles will become too soft...that is if you are premixing cheese sauce/noodles. I think I would only do the bechemal sauce in advance and then keep that in the fridge with some wax paper to cover the surface.... (7 replies, last updated by nja September 23, 2006)

Anyone know where once can get (or if it exists) parve cheese - meaning dairy free cheese (perhaps made from soy or rice milk) which I can mix with meat? Thanks in advance (10 replies, last updated by Michael Rubin November 9, 2004)

A few of my favorite cheeses would be for a mild cheese. Fromager d’Affinois, a mild soft cheese, similiar to Brie. It taste good with walnuts or a red pepper jelly. Also for a mild cheese I like Teleme, which is made in... (20 replies, last updated by Chocolatechipkt February 21, 2007)

wouldn’t classify it as Cheese. Ever since DH had his triple bypass, his cardiologist made stuff like that verboten in our lives. (24 replies, last updated by scuzzo May 24, 2008)

help you pick what is perfect today (one time when I ordered via the internet, they called to say the cheese I picked wasn’t available, and made a wonderful suggestion to replace it). no comparison with any other cheese... (17 replies, last updated by terryc June 14, 2004)

Maytag blue Imported Greek feta in brine from Aladdin’s in Cleveland. unnamed extremely sharp Canadian white cheddar from local cheese house. (Shishlers) A local Amish-made buffalo milk Gruyère. (126 replies, last updated by vtnewbie November 5, 2008)