Edible uses of cheese
August 25, 2016 11:50 AM   Subscribe

In Sweden, they dice it and pour coffee over it, while in Minnesota they dice it and smother in crushed seasoned tortilla chips (previously). Some people add a banana on the side, or perhaps some blackberries. Other people turn it into waffles, or put it inside vegetables. TV chefs bake it with paprika, or turn it into a pinwheel. In Florida, it is hidden in pie crusts, while others hide it inside bread, and others drizzle honey on their balls. But how do you eat yours?

"At the recent annual meeting of the American Cheese Society in Des Moines, five best-in-show winners were named." - The New York Times and more from Deli market news.

A few recipes...
Chicken stuffed with pimento cheese.
Red Velvet Cheese Ball.
Lollipops made of blue cheese or parmesan.
Cheese bananas.
Baked Tex-Mex Pimiento Cheese Dip.

"The odour of rotting vegetables and the scent of a goat on heat wafted down Farringdon Road a full five minutes before the cheese strolled in the door." - The Guardian on Vieux Boulogne.

I scream for ice cream...
Tvaruzak cheese ice cream and also here.
Brown cheese ice cream.
Cheddar cheese ice cream recipe.
How to make blue cheese ice cream, and pear and blue cheese ice cream in Oregon.
Bananas, blueberries, strawberries and cottage cheese.

"What do you think the most stolen food item is in the grocery store?" - Mother Nature Network

Frying tonight...
Wisconsin cheese curds and a vodka-battered variation.
Hot Cheeto fried Cheese Curds.
Cheese balls.
Fried cheesecake with caramel sauce.
Grilled cheese encased in fried cheese.

Who is eating the cheese? The Canadian Dairy Information Centre have a table up to 2014 and an earlier news summary. The Wall Street Journal has a 2014 story, while the Wisconsin Cheeseman has additional cheese-centric information.

Drinks time...
MacSwiney: mascarpone cheese with Pierre Ferrand 1840 Cognac.
Raspberry cheesecake.
Hot buttered rum with Ile de France camembert, and more.
NEEDS cheese drink (doubles as a salad dressing).
Grilled cheese martini.

"Cakes of cheese, or cheese wheels decorated to look like wedding or other special occasion cakes, are gaining popularity in the Badger State." - wkow.com

Miscellaneous cheese...
Cheese and Tiramisu flavour crisps.
Decorating a wedding cake.
A Brief History of Easy Cheese.
The cheese making process from processing, production to plate.
Hot casserole.

"Breathe in, chew slowly, exhale through your nose." - Formaticum

Previously on the blue...
2016: Cheese robbery in the Netherlands and 2015: Next Step: Cheese Subs... No, real homebrew submarines. In the Baltic.
2015: Macs and Cheeses of the Internet
2012: Grown-Up Bacon Mac & Cheese
2012: Cheese Ball Invitational
2011: 'buttery and mellow, with hints of lemon'
2006: 99 out of 100 Doctors Say, "Fuhgeddaboutit".

Flickr groups with pools of photographs include Cheese!, Cheese Shops of the World, Cheese, French Cheese, Grilled Cheese Sandwiches, La Fête du Fromage, and erm Cheese and Geese.

Previously on AskMeFi...
2016: Give your best large batch Mac and Cheese recipe! and 2009: Mac N Cheese, please! and 2007: I camembert it! Help me mac it cheddar.
2014: Please save my marriage. With cheese.
2014: Name that Cheese
2014: Poets have been mysteriously silent on the subject of cheese.
2013: Can I Eat It filter: I forgot to move my cheese
2013: Help me get started with cheese
2012: I can has what kind of cheezburger!?

turophile ‎noun (plural turophiles) - a gourmet/connoisseur of cheese.
posted by Wordshore (81 comments total) 107 users marked this as a favorite
 
I have friends who just keep a giant block of cheese in the fridge and, when they are hungry, take it out and pass it around.
posted by grumpybear69 at 11:54 AM on August 25, 2016 [6 favorites]


I cut off chunks and just eat it. Mmm... cheese.
posted by SansPoint at 11:55 AM on August 25, 2016 [6 favorites]


others drizzle honey on their balls

I see what you did there
posted by the_blizz at 11:56 AM on August 25, 2016 [6 favorites]


Cheese never lasts long enough for me to do anything creative with it. Though I do have enough restraint to put it on a cracker first; I'm not a monster.
posted by backseatpilot at 11:58 AM on August 25, 2016 [5 favorites]


I cut off chunks and just eat it. Mmm... cheese.

Wait, is this weird? Or something one is not supposed to do? I do this. I thought everyone did this, given a good-enough cheese.

Also, I add fried halloumi. I don't use oil - just a cast iron griddle. You can, IME, griddle fry any sufficiently "dry" cheese - that bread cheese stuff, Nablus cheese, anything of that general nature.
posted by Frowner at 12:00 PM on August 25, 2016 [8 favorites]


Edible uses??? You can't eat cheese, this is monstrous.
posted by Theta States at 12:06 PM on August 25, 2016 [2 favorites]


Ban OP
posted by Potomac Avenue at 12:10 PM on August 25, 2016 [4 favorites]


I am making a conscious effort to expand my cheese horizons. However - yesterday was the first time I tried one o' them semisoft stinky cheeses, and...while the cheese was tasty, I'm a bit less than impressed at the fact that my fingers smelled like B.O. for about a half hour afterward.
posted by EmpressCallipygos at 12:15 PM on August 25, 2016 [1 favorite]


Ban OP

I’m ‘bout to take my cheese questions to Reddit.
posted by Going To Maine at 12:20 PM on August 25, 2016 [2 favorites]


Frowner: Wait, is this weird? Or something one is not supposed to do? I do this. I thought everyone did this, given a good-enough cheese.

Define "good enough". I do this with grocery store cheddar cheese!
posted by SansPoint at 12:22 PM on August 25, 2016 [5 favorites]




I am making a conscious effort to expand my cheese horizons. However - yesterday was the first time I tried one o' them semisoft stinky cheeses

Limburger is an experience. I like stinky cheeses so I assumed people were exaggerating about it. They were not. One of the few foods I've ever encountered that I just could not eat.
posted by bongo_x at 12:28 PM on August 25, 2016 [1 favorite]


Define "good enough".

Hm..."it is tasty" would work for me. Virtually all my cheese is grocery store cheese except the Halloumi and Nablus, and those are pretty standard Middle Eastern cheeses from a local shop that sells pita and so on.

I do really like a good aged gouda. And you know what's good? At the co-op, they have a local chevre that tastes like you could just bake it into a cheesecake with no additions. (I mean, you'd need egg and so on to keep it from just separating and drying out, I guess.) It is so good, you would not believe.

When I win the lottery, I am going on a "cheeses of Mexico" eating tour. There are so many Mexican cheeses that don't travel well or can't be imported but that sound absolutely delicious.
posted by Frowner at 12:28 PM on August 25, 2016 [5 favorites]


Hang on a second. Cheese in coffee? I am legitimately baffled by this - that's something I have never thought to experience.
posted by Ashwagandha at 12:30 PM on August 25, 2016 [6 favorites]


Cheese in coffee? I am legitimately baffled by this

I'm willing to give the benefit of the doubt here, but I can't help but think of the butter in coffee thing recently, which just tasted like someone put butter in my coffee and now I had greasy coffee.
posted by bongo_x at 12:33 PM on August 25, 2016 [9 favorites]


A surprising new cheese find for me was this:

Take a medjool date
Remove the pit
Fill with cream cheese mixed with chives
Top with a pecan

HOLY CRAP YOU HAVE NO IDEA.
posted by Dressed to Kill at 12:35 PM on August 25, 2016 [18 favorites]


Blue cheese with grapes.
Mustaleima in paper thin slices
Kraft cheddar because that's what I grew up on in the Far East
Amul because it tastes very different
Stilton when I can afford a nibble.
Only Coeur D'Lion brie will do for me
posted by infini at 12:36 PM on August 25, 2016 [4 favorites]


Yes, blue cheese inside large olives.
posted by infini at 12:36 PM on August 25, 2016 [2 favorites]


How is this post so comprehensive and yet missing the recent Too Much Cheese post?

Also cheese with beer instead of wine. The carbonation helps break up the fats and makes it even more better. Especially if it's night cheese.
posted by cobaltnine at 12:36 PM on August 25, 2016 [18 favorites]


Cheese in coffee? I am legitimately baffled by this

It is a thing and you apparently eat the cheese afterwards. Mmmm, coffee-marinated cheese. Is mainly in northern Sweden, and also some of rural Finland, Norway and Denmark according to colleagues there.
posted by Wordshore at 12:40 PM on August 25, 2016 [1 favorite]


Four pounds of cheese (with sauce, on home made crust) makes this.
posted by mfoight at 12:45 PM on August 25, 2016 [1 favorite]


(Blast and damn. I am now in the position of 'person who explains jokes.' )
My local fromagerie's Mac and Cheese recipe enlightened me to the idea of adding chevre. It does something important, texture-wise. It calls for about 2 pounds of cheese.
posted by cobaltnine at 12:48 PM on August 25, 2016 [2 favorites]


I'm almost sexually attracted to cheese.
posted by Dressed to Kill at 12:49 PM on August 25, 2016 [6 favorites]


OH MANchego!
posted by psylosyren at 12:50 PM on August 25, 2016 [3 favorites]


One of the Midwestern foods that ms scruss used to confuse me with was the cheese carrot.
posted by scruss at 12:57 PM on August 25, 2016 [1 favorite]


Extra sharp and melted on top of a piece of warm apple pie. Vanilla ice cream on top of that. Because why the hell not.
posted by notquitemaryann at 12:58 PM on August 25, 2016 [4 favorites]


I'm going to mention shanklish (transliterations vary), a Middle Eastern dried and mould ripened cheese. It's got a great bite and depth. Sort of somewhere between parmesan, camembert and Roquefort. It does benefit from serving with salad to add balance and moisture, but I've also enjoyed it with olive oil mashed into a baked potato. Good value, too, given its strength and keeping qualities.
posted by howfar at 12:58 PM on August 25, 2016 [2 favorites]


I'm almost sexually attracted to cheese.

What Cheese Is Your Love Life?
posted by Kabanos at 1:05 PM on August 25, 2016 [3 favorites]


I`ve been making the most bat shit crazy cheese dish all summer, and it is awesome. It takes the special mind of an Argentinian to A) throw cheese on the grill and B) think a giant piece of cheese is the perfect appetizer before eating a whole cow.

Grilled Provlone or in Spanish Proveleta

It is insanely great.

The key is to flip/remove BEFORE it looks like itès time, let residual heat continue the process. Because if it looks like it's time to flip/remove, it's waaaayyyy past the time to flip/remove.

I also supect that Argentines consider this a vegetable when doing an asado. Or vthe chile/oregano is more than enough plant matter in one meal.
posted by Keith Talent at 1:09 PM on August 25, 2016 [3 favorites]


No cheese thread is complete without Wallace (and Gromit)
posted by oneswellfoop at 1:17 PM on August 25, 2016 [5 favorites]


If you find yourself with a surfeit of chedder cheese, you can coarsely shred it on a grater and freeze loosely in an airtight container.

Whenever you feel like a cheesy crisp, grab a microwave safe plate, drop on a piece of parchment paper, sprinkle a thin even layer of frozen grated cheese on the paper.

Microwave on reheat - keep an eye on it - it will start to melt, bubble, then turn delicately crisp. At this point, stop the microwave and enjoy. It might sweet some oils in the process, but this helps to liberate the crisp from the parchment paper.
posted by porpoise at 1:18 PM on August 25, 2016 [3 favorites]


I made the mistake of reading about "sins against cheese" on Serious Eats and now I cringe whenever I eat cheese at home because my wife just eats it cold or uses the same knife for like 5 different cheeses or cuts the tip off of the wedge or leaves the rind behind.

And she does this fully aware of the fact that I know it is Deeply Wrong, because (a) she likes to tweak my sensibilities and (b) fuck, dude, she just wants to eat some god damned cheese, unclench already.

(In the end, we both win because we both get to eat cheese.)
posted by caution live frogs at 1:19 PM on August 25, 2016 [5 favorites]


fried-goat-cheese-balls

I first thought this was a recipe thread for goat balls.
posted by Melismata at 1:21 PM on August 25, 2016 [1 favorite]


Metafilter; "I am making a conscious effort to expand my cheese horizons."
posted by WalkerWestridge at 1:24 PM on August 25, 2016 [7 favorites]


I have friends who just keep a giant block of cheese in the fridge and, when they are hungry, take it out and pass it around.

You mention this as if it's unusual or something. I mean, everyone does this, right?
posted by Thorzdad at 1:26 PM on August 25, 2016 [4 favorites]


Cheese horizons by Carl Warner:
Cheesescape
Parmesan cliffs
posted by Kabanos at 1:39 PM on August 25, 2016 [2 favorites]


To me, one of the greatest social contributions by an American webcomicker (Kate Beaton and Ryan North are Canadian) is Howard Tayler's "Chupaqueso", originally an absurd future food in his absurd sci-fi comic that he figured out how to turn into a real-life optimal version of 'fried cheese as an alternative wrap' (and using very mass-market cheese... cheddar, jack and 'a sprinkle of parmesan'... what can you say, he's from Texas, they don't allow fancy cheese there).
posted by oneswellfoop at 2:00 PM on August 25, 2016 [1 favorite]


i feel personally victimized by this post
posted by poffin boffin at 2:16 PM on August 25, 2016 [2 favorites]


Blue cheese and dense fruit cake (ideally Christmas cake and stilton but sub in your favourites). Really.
posted by AFII at 2:19 PM on August 25, 2016 [2 favorites]


One of the Midwestern foods that ms scruss used to confuse me with was the cheese carrot.

Do you look like a cheese carrot, or is it just the accent?
posted by bongo_x at 2:29 PM on August 25, 2016 [1 favorite]


*reads massive list of recipes in FPP*

Welp, that's my meal planning sorted for the next couple weeks.
posted by Greg_Ace at 2:36 PM on August 25, 2016 [2 favorites]


I learned as a kid to make nachos in the microwave and they are tasty, but my child and I have discovered that a cheese stick wrapped in a corn tortilla and nuked makes a tasty quick snack also. We call it a mini-quesadilla. It's very hot so you have to give it a minute after you nuke.

Cheese sticks actually melt surprisingly well if you want something different on your standard nachos/noodles/what have you and don't have any other mozzarella around. Just shred 'em up a bit.

I mostly don't buy balls of fresh mozzarella because I will sit down and eat that whole ball of cheese in a about an hour. In stick form/less fresh I can exercise more restraint.

I am not a fan of most stinky cheeses, but any other kind I will eat till I burst. Fancy cheeses are very expensive so I don't indulge that urge often.
posted by emjaybee at 2:41 PM on August 25, 2016 [3 favorites]


I am making a conscious effort to expand my cheese horizons. However - yesterday was the first time I tried one o' them semisoft stinky cheeses

Yeah, for my Eurovision party back in May, I was doing an array of international nibbles, and decided instead of just Brie I'd try Camembert (which I drizzled with a little olive oil and baked until it was all melty so we could dip bread in it). I really liked it, but it's definitely a step or two up the rung on the stinky cheese ladder from Brie ... There were leftovers, and it took me a couple days to realize "WTF is dying in my fridge? Oh yeah, the Camembert..."
posted by dnash at 2:52 PM on August 25, 2016 [2 favorites]


I mostly don't buy balls of fresh mozzarella because I will sit down and eat that whole ball of cheese in a about an hour.

OMG I THOUGHT I WAS THE ONLY PERSON WHO DID THIS!
posted by Melismata at 2:57 PM on August 25, 2016 [2 favorites]


I mostly don't buy balls of fresh mozzarella because I will sit down and eat that whole ball of cheese in about an hour.

OMG I THOUGHT I WAS THE ONLY PERSON WHO DID THIS!


{Raises hand, slowly}
posted by Wordshore at 2:59 PM on August 25, 2016 [5 favorites]


Wait: so which is the most underrated Italian cheese of all time?

1. bocconcini or

2. provolone?

I used to LOATHE bocconcini on my Antipasto when I was a kid (ew! eyeball cheese!), but sloooowly started to LOOOOVE it and would scramble around collecting the unwanted bocconcini to eat with my melon, prosciutto, olives, fresh bread and bruschetta. Now I realize: it is truly a superior, subtle, delicious cheese. It is the superior cheese.

Counterpoint (in my head) Provolone. Cranks each sandwich to an 11. Upgrades your pizza.
posted by Dressed to Kill at 3:20 PM on August 25, 2016 [1 favorite]


As a lactose-casein intolerant person my life sucked until Daiya became available locally. Best fake cheese EVER! I want to try pule, ( donkey milk cheese) because it would avoid my allergic responses. It's not available though.
posted by Katjusa Roquette at 3:23 PM on August 25, 2016 [1 favorite]


(waits at computer like only a complete cheese-hound could for the answer to above question)
posted by Dressed to Kill at 3:23 PM on August 25, 2016 [2 favorites]



I mostly don't buy balls of fresh mozzarella because I will sit down and eat that whole ball of cheese in about an hour.

OMG I THOUGHT I WAS THE ONLY PERSON WHO DID THIS!

{Raises hand, slowly}


*same*
posted by SansPoint at 3:27 PM on August 25, 2016 [3 favorites]


Camembert is actually an effective treatment for acne! One dabs it on each pimple before bed-time.
posted by Katjusa Roquette at 3:29 PM on August 25, 2016 [1 favorite]


I equate biting cheese straight off the block with some kind of paradise, just like George on Seinfeld. And I do it with grocery cheddar, too.
posted by sockermom at 3:29 PM on August 25, 2016 [1 favorite]


I remember an anecdote from Claudia Shear's monologue "Blown Sideways Through Life" where she was working as a server, sneaking mozzarella balls. A boss came around the corner and to avoid being caught she had to swallow it whole. I thought a lot about how that must have felt...
posted by bendy at 3:49 PM on August 25, 2016 [1 favorite]


Aha, a cheese enthusiasts' post. I can finally ask:
Where can I buy Leipäjuusto in PDX?
posted by Auden at 3:52 PM on August 25, 2016 [1 favorite]


eat the cheese afterwards.

Ah OK. That makes a bit more sense that you would eat it after you enjoyed your coffee. Thought it'd be a huge greasy mess in the bottom of your mug.
posted by Ashwagandha at 3:56 PM on August 25, 2016 [2 favorites]


I am no cheese snob (ate Helluvagood straight from the wrapper today for lunch, a perk of a low carb diet) but a burrata is my weakness (let's be honest, any mozzarella is fair game). I am a grown up adult human person but if a grad student with a clipboard promised me two burrata and then left me alone in a room with one burrata, I would chubby bunny that thing with zero regrets.

Fol epi and Bûcheron are also fatal. I'm actually mildly annoyed at up to half my ancestors at any given moment for their having emigrated from the Loire and Emmenthal valleys-- d'accord, you are fleeing religious and economic persecution, that's fine, but could you not have continued making cheese and wine once you got comfortably settled here given the fact that you were buying farmland anyway ugh.
posted by notquitemaryann at 4:05 PM on August 25, 2016 [7 favorites]


I'm almost sexually attracted to cheese.
posted by Dressed to Kill at 12:49 PM on August 25 [+] [!]


You wanna see something naughty?
posted by notquitemaryann at 4:09 PM on August 25, 2016 [5 favorites]


i've been making caprese salads this summer with tomatoes and basil from our garden but by the time i'm halfway through i'm just eating the mozzarella covered in salt and leaving the tomatoes and basil on the plate. whoops
posted by burgerrr at 4:15 PM on August 25, 2016 [3 favorites]


I mean, everyone does this, right?

Yep, and I keep it next to the big block of Valrhona, and just above the beers. I mean, what else does one have in the refrigerator?

I have to be very careful when walking past Murray's Cheese here in NYC or Neal's Yard in London, else I find I have inexplicably spent a lot of money on dairy products.
posted by 43rdAnd9th at 4:42 PM on August 25, 2016 [1 favorite]


Wordshore's link about coffee cheese goes to a site that includes the caption, "Danish coffee cheese." I'm guessing the real Swedes are probably in bed cause if they were awake they'd be all, yeah, it's a thing in a tiny number of households or places. I'd bet my Swedish passport that it's not a national thing. Imagine local odd cuisine someplace in the US. That it exists does not make it a thing. Still, I love the post. Thanks, OP! That is all.
posted by Bella Donna at 4:45 PM on August 25, 2016 [1 favorite]


I'm almost sexually attracted to cheese.

im kinkshaming
posted by poffin boffin at 4:53 PM on August 25, 2016 [2 favorites]


If it weren't for the fact that that Swedish coffee-cheese link actually describes a very regional North-Swedish whatever-y custom (which might be delicious--what do I know), I would be tempted to go into a snark-rant about the rather abysmal non-cheese culture in Sweden. But okay, then.
Think is, coffee has become much MUCH better in Sweden over the last (gasp) 25 years, but cheese has stayed just as meh like it used to beh
posted by Namlit at 5:05 PM on August 25, 2016 [3 favorites]


Paging showbiz_liz.
posted by unliteral at 5:20 PM on August 25, 2016


I mostly don't buy balls of fresh mozzarella because I will sit down and eat that whole ball of cheese in about an hour.

OMG I THOUGHT I WAS THE ONLY PERSON WHO DID THIS!

{Raises hand, slowly}

*same*



Hour? Really?!? I gotta say you guys have self control, a ball of fresh Mcrack lasting a full hour, can't imagine.
posted by sammyo at 5:41 PM on August 25, 2016 [6 favorites]


NEEDS Cheese is a terrifying substance. I mean, it is a beverage, AND ALSO A SALAD DRESSING. Can you think of a beverage you would be willing to just pour over a salad? Can you think of a salad dressing you would be willing to just drink?

I shouldn't complain, because knowledge of this substance helped me win a pretty hefty prize in a trivia contest once, but I haven't yet mentioned the thing I find scariest, which is that it COMES IN BOTH REGULAR AND YUZU-FLAVORED. And, according to the link, also berry, though somehow I find that less traumatic.
posted by Rush-That-Speaks at 6:34 PM on August 25, 2016 [1 favorite]


The men in my Tibetan home-stay family in Dharamsala used to put cheese in their cheap home-brewed version of cha'ang (a Tibetan cousin of beer)... but quick googling reveals no documentation of this that I can easily link too. Maybe they were just weird.
posted by midmarch snowman at 7:03 PM on August 25, 2016 [1 favorite]


I am personally very fond of the kinds of high-melting-point cheese you can fry 'til it's well-browned (without it melting first), like halloumi and paneer. In summertime I have been known to eat a whole plate of fried (or grilled) halloumi and sliced watermelon and call it dinner--like caprese but better.

But if I had to commit to one cheese, forsaking all others, good sharp aged cheddar--the kind that forms little crystals--would probably win.
posted by karayel at 8:11 PM on August 25, 2016 [5 favorites]


mmmmmmm Raclette
posted by nikoniko at 8:55 PM on August 25, 2016 [2 favorites]


That coffee and cheese video is something else, wearing latex gloves but flies all over the place.
posted by furtive at 9:07 PM on August 25, 2016 [1 favorite]


As a lactose-casein intolerant person my life sucked until Daiya became available locally. Best fake cheese EVER!

While it is the best fake cheese, that is a mighty low bar. I did not become lactose-casein intolerant until my middle-40s and decades of unabashed cheese adoration, and learning to put up with fake cheese has been a sad affair indeed. I do like the macaroni and cheese I now make with Daiya, and I'm relatively certain that Blaze Pizza uses Daiya mozzarella as their vegan cheese option, but it has disappointed me in other uses.
posted by briank at 7:36 AM on August 26, 2016 [1 favorite]


Daiya grilled cheese sandwiches are pretty good, IMO - at least if you like the childhood variety of grilled cheese. I actually don't get Daiya very often because I will just eat grilled cheese sandwiches until it's all gone if I do.

I find that making the sandwich with some very thin slices of tomato and a little stone ground mustard is the best way.
posted by Frowner at 7:47 AM on August 26, 2016 [1 favorite]


Take your Valrhona out of the fridge! Chocolate absorbs odors easily, and the moisture in a refrigerator makes chocolate bloom (the slightly whitish patina on the surface). Store in an air-tight container in a cool, dry location and it'll last months/until you eat it all, whichever comes first.

As a Minnesotan, I would like to contradict the claim that we smother diced cheese in crushed tortilla chips. That is not a thing here. If they serve it at the State Fair, that specifically emphasizes that it is NOT a thing, because otherwise we wouldn't need to wait for the State Fair to try it. (And what food are they even referring to? I don't see anything like that on the 2016 new foods list.)

Smothering non-crushed tortilla chips in cheese, though, is a staple.


Speaking of State Fair foods, I should look for a review of the new items.
posted by Autumnheart at 9:40 AM on August 26, 2016 [2 favorites]


Today's supermarket run for necessities before the weekend, now I realize, included:

Ginger and lemongrass flavoured cream cheese spread
Italian mozzarella ball
Gran Padano pasta sprinkles
Aura blue cheese (for the grapes)

hmm, could it be I have a cheese problem?
posted by infini at 10:00 AM on August 26, 2016 [2 favorites]


Derp--found the Fair food to which the above description applied. State fair food reviews say the dish isn't very good, either.
posted by Autumnheart at 10:03 AM on August 26, 2016 [1 favorite]


No one for poutine? Or is that just not cheesy enough?
posted by Laura in Canada at 10:57 AM on August 26, 2016 [1 favorite]


I am for poutine. Even if it has “poo” in the name.
posted by Going To Maine at 11:52 AM on August 26, 2016 [2 favorites]


Maybe Wordshore we could photograph ALL the cheese in our fridge for you?
posted by infini at 12:14 PM on August 26, 2016 [1 favorite]


I want to try this coffee cheese now.

I mean, coffee and cheese are two of the main ingredients in Tiramisu, right? So clearly the combination works, even if only as components in another dish.
posted by tobascodagama at 2:18 PM on August 26, 2016 [1 favorite]


I'm both confused and saddened that Red Leicester was not mentioned in the FPP.
posted by bunderful at 5:24 PM on August 26, 2016 [2 favorites]


Maybe Wordshore we could photograph ALL the cheese in our fridge for you?

Photographs of cheese, that people have or have encountered (example), would be truly awesome.
posted by Wordshore at 10:03 PM on August 26, 2016


For you, I will collate a set.
posted by infini at 12:17 AM on August 27, 2016 [1 favorite]


Colombians drop fresh farmer's cheese in their hot chocolate drink, then spoon it out after it gets melty and spread it on top of sweet challah-like bread they have also dipped in the chocolate. Mmmm salty, sweet, gooey, chocolatey bread and cheese, for breakfast.
posted by Queen of Spreadable Fats at 7:08 PM on August 27, 2016 [2 favorites]


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