I substituted edam cheese, which quickly congealed after coming out of the oven and became heavy and grainy. Does anyone know a good melting cheese that can substitute for monterey jack?

Stay home and make it yourself. This month’s issue of Chile Pepper magazine has a superb recipe for Caribbean Edam and habanero fondue. Having experimented a bit with this recipe, I would recommend the following...

Yes, the frozen legumes are manditory, but the flavor of ice cream can vary. I’m surprised I’ve never had cheese ice cream before (cheese other than edam (aka “queso de bolla”) in the Philippines...

to be put together. The food is still impeccable. I had the perfect BLT ... bacon, heirloom tomato slices at their tastiest, leaves of butter lettuce on their wonderful house made bread. It was accompanied by edame and pickled...

referenced), and two German Rieslings (one Kab, one Spatlese): Colby, Emmental (both young and “aged”), Edam, Monterey Jack, Cheddar, Leyden (w/Caraway), Gouda (young), young Gruyere, aged Gruyere, Appenzeller,...

If it’s stinky it might be Edam.

or post here if you have specific questions. The great thing is that the recados (especially Achiote Paste) and ingredients (Banana leaf, Edam Cheese Balls) are becoming easier and easier to find... Here is the Yucatan Today...

knows good food, but might opt for the value as much as the quality. We will be visiting him so this is also self-serving! Please tell me if I have any crap on my map! Thanks! PS: He’s also been trying to find Edam cheese in...

A baguette Sliced jamon iberico Ham and cheese croquettes Pork pies or Scotch eggs Cotswold, Edam and Feta cheese Olives Macaroni salad Lumpiang sariwa We are probably going to do something along these lines for a picnic in the next...

Can’t comment on Clemson, but the 3# balls of Edam from Mississippi State taste good even to folks from Ole Miss or Tuscaloosa. http://msucheese.com

No one has mentioned cheese ice cream. Edam, cheddar or mahon are surprisingly good!

are interested. He sells through about September. http://www.chowhound.com/topics/313442 The only thing to note is they dry quickly. So if you shell and put in tupperware to eat like edame ... eat within about 3-4 days.

Am in Amsterdam, and want to know what cheese I should bring home. Any particular types/styles that are harder to find in the US and I should seek out here, e.g., really aged Edam, something else? I know the ideal thing would be...

blue that I politely asked to sub out or delete on my plate. They offered an Edam. Again, don’t know what to expect here. Put yourself in his hands and enjoy the flavors the Chef presents. You can’t possible love all...

Toscano, Parmesan Reggiano, Ossau-Iraty, Montasio Mezzano, Havarti, Gruyere, Aged Gouda, Gloucester (double), Fontina, Feta, Edam, Comte, Very Aged Cheddar (8 Year), Camembert, Cabrales, Beaufort Savoyard, Appenzeller