I freeze hard cheese on occasion. It is fine for cooking, but the texture changes so that it is not that good for eating out of hand. YMMV... The extra aged gouda is my favorite, I would not freeze it. If wrapped properly It will... (1 reply, last updated by meatn3 October 25, 2009)

Just returned from a month in Italy with a lot of Reggio Parmisiana cheese. While in Italy we saw cheese grinders that sat on the kitchen counter with a crank on top and a drawer for the ground cheese. The only grinders I have... (2 replies, last updated by FoodFuser December 5, 2006)

I saw a TV show cook give a tip for wrapping hard cheese in a vinegar-moistened paper towel to prevent mold from forming. pH level is involved there I assume. Tried it, and it works, but I’m usually too lazy to do this on a... (13 replies, last updated by Niki Rothman March 23, 2006)

Hello, looks like I’ll be making a trip over to Montreal over the holidays this year and wanted to know if any of you could recommend some other local cheeses for me to try. I prefer harder cheeses, and really like strong... (8 replies, last updated by Scrumdidiliumptious November 3, 2009)

Greetings, Does anyone know of a good Mexican market where I can get Queso Cotija, it’s a Mexican hard cheese? A place in the city would be great! (2 replies, last updated by martine266 June 27, 2004)

You might try Monforte Dairy. They make an aged sheep’s milk that has a good hard texture, and a great flavour. Not quite Manchego, but maybe a little saltier than a Pecorino. I’ve also had some good Quebec hard... (24 replies, last updated by torontofoodiegirl January 5, 2009)

This is a soft cheese characteristic of the Emilia Romagna region of Italy. It is commonly used with Piadina (an unleavened flat bread). I can’t find it anywhere in So Cal. Any ideas or any substitute suggestions?... (2 replies, last updated by VanessaItalyinSF September 29, 2008)

Anyone know where I can find good hard shell tacos and/or bean and cheese burritos in the Huntington Beach area? I’ve been spoiled by so many places in the SGV and now hoping to find some gems in HB. Thanks in advance! (4 replies, last updated by Das Ubergeek January 29, 2008)

Ah yes, “back in the day” in NJ- nothing like Taylor Ham (or Taylor Ham egg and cheese- the hangover-helper) on a Hard Roll. I’ve found some fairly decent “Kaiser”/ Bulkie rolls locally, but they... (11 replies, last updated by LStaff March 29, 2008)

For sheer range, the Jean-Talon Market is hard to beat. Besides mega-monger Fromagerie Hamel, there’s the Qui Lait Cru? raw milk cheese shop in the new extension and Les Saveurs du Marché, the Quebec gourmet products store,... (2 replies, last updated by winefiend November 16, 2005)

. The problem I have is that there are too many to choose as I’m missing a ewes cheese, there’s no hard or blue goats. There’s no gouda which I adore but have to walk past at the supermarket as it is dangerous... (20 replies, last updated by Chocolatechipkt February 21, 2007)

. That hardly feels onerous to me. As for the prices at the BH Cheese Store, I will admit that their prices on some of the jars and cans along the wall can be pricey, but I have not found their cheese to be outrageously priced.... (41 replies, last updated by vinosnob November 30, 2007)

Who makes a good hard shell taco, you know lettuce, tomato, beef and orange cheese? I have a craving. (6 replies, last updated by lilbil September 12, 2004)

I know how chows feel about most chains but I am going to a birthday celebration Saturday at the Hollywood HardRock and would appreciate some recs on what I should think about ordering. My favorite types of foods are beef (steak,... (8 replies, last updated by rockandroller1 January 30, 2009)

When I was a kid in Connecticut we had Tuesday taco nights . What my mom cooked was seasoned hamburger meat, shredded cheese, shredded lettuce, and salsa from a jar. The taco shells were always hard and crumbly. I don’t... (41 replies, last updated by rickym13 March 4, 2009)