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)

citadels? also interested in learning if there are other similar places in the immediate bay area. again, seeing how things are made is pretty interesting to me. thanks in advance (30 replies, last updated by Robert Lauriston September 18, 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)

what are your favourite cheeses? why? how did you discover them? where do you go to buy your cheese? what would be on your ideal cheeseboard? (20 replies, last updated by Chocolatechipkt February 21, 2007)

Well, I think you may be the first, so please try it and let us know how it goes. I’m very intrigued by more unusual, savory ice creams, but haven’t tried much at home. A blue cheese ice cream, perhaps even studded w/... (3 replies, last updated by LT from LF September 7, 2005)

I’m not as spry and nimble as I used to be, and the aroma of my burning digits is a turn-off, and the puffy later has me thawing Pepperidge Farm bread to make pimiento cheese sandwiches. (8 replies, last updated by Caralien April 22, 2009)

About twice a year I get a craving for a roast beef sandwich from Arby’s, which makes me wonder, just what is in that roast beef loaf they use to shave the meat for their sandwiches and how is it made? is it then pressed or... (28 replies, last updated by JeffereyAllen August 26, 2009)

Is there a formula for this? For a bagel brunch for 30 or so, how many 8 oz pkg of cream cheese will be needed? Will be served w/sliced tomato and onion and also fruit salad. (3 replies, last updated by Sarah September 6, 2008)

I love pears with a drizzle of honey, a sprinkle of freshly-grated black pepper and a few thin slices of peccorino. How about trying with just the honey and pepper? I don’t know anything about soy cheese. Is there an edible... (19 replies, last updated by stay_classy January 10, 2009)

cottage cheese is one of my favorite foods, and a dietary staple for me – i consume it pretty much every day. HOWEVER, beware of the extremely high sodium content. water retention/bloating and skimpy cruisewear aren’t... (70 replies, last updated by lexpatti January 20, 2008)

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)

If you’re shopping at estate sales, how in the world would you know where those old, obscure pieces were made? (11 replies, last updated by roxlet August 27, 2008)

kind of sauce is this and how do I make it? Is it called a finishing sauce? I have googled tomato-chili cream sauce, finishing sauce, etc... and nothing gives me quite the right recipe. (2 replies, last updated by Olivia June 20, 2008)

I think the original “dunkin' donuts” are what are now called “Old Fashioned,” without the “handle.” They’re still amazing. As for how they’re made, I’m not sure. The glazed... (7 replies, last updated by Scrapironchef May 30, 2008)