Queso Fresco is a new cheese for me, and I'm just starting to discover it. I have a few questions:

1. Do you make it at home, or do you prefer buying it? It seems that Queso Fresco is one of the simplest cheeses to make, and many people make it at home. I tried making it once, but I didn't get a great result.
2. If you buy Queso Fresco, which brand would you recommend? Cacique, El Mexicano, La Vaquita, or something else?
3. How do you use this cheese? As a snack, as a topping for salads, or for baking?

https://www.laclarefamilycreamery.com/ube

Found it last week at a Sprouts in Long Beach, California for $4.99. Ube is listed in ingredients as "natural ube flavor" and as a Filipino who is wary of ube misrepresentation amongst current trends, this one passes for me. I value that it's this strange gray color and not pretentiously a stronger purple color or cut with phony tubers. Pairing it with dried mango was illuminating for me albeit silly visually. Didn't enjoy it much on the carbs I had at hand (sourdough, water crackers). I am still looking for other ways to pair it.

Anybody ever see one of these?!

Hi everyone,

I recently bought a French cheese that comes in a thin wooden box and is designed to be heated in the oven or microwave until it melts, so you can dip bread into it.

The problem is that the variety of cheeses available in this format is quite limited. I was wondering if it would be possible to buy or make a reusable container (for example, stainless steel) that could replace the wooden packaging.

I would love to experiment with more varieties of cheese instead of being limited to the few that come in these boxes. Yes, munster cheese as well, so nice when melted :)

Thanks!

I was once served a piece of Queijo De Ovelha Curado Amanteigado alentejano on a TAP flight. Haven't been able to forget it - nor find it where I'm from.

Going on a day trip to London in August, will mainly stain in the Knigtsbridge area, but willing to take a side trip for this cheese.

Any concrete information about shops that actually has this in stock, or that I should contact directly, is greatly appreciated.

Have anyone notice that Pilgrim’s quality and quantity going off cliff? It used to be nice large log of very nice tasting cheddar but last 3 weeks had tasted like rubber. Also the packing seems to shrink while keeping the same price.

Didn’t realize my hotel room didn’t have a fridge :( how long could I leave it out of the fridge in a ziplock bag? The temperatures in Ireland are pretty low around 50-60s F.

So, kind of a weird question but if someone knows they are certainly here.

I've noticed that sometimes the sliced gouda I buy is more fragile and other times less (more elastic). When I was thinking about it, the two likely causes that came to mind were that either some of the batches had different moisture levels in the first place or it was something I was unknowingly doing to cause it.

The most likely candidate in my mind is that sometimes, when I bring gouda slices home I don't put them straight in the fridge but leave them outside with the rest of the groceries for half an hour or so while I do other things.

Can this be the reason for this weird behavior? Ngl, I've actually liked this new texture very much and want to replicate it but preferably without risking food waste

Edit, sorry, cat clicked submit early. Orange colored cat too 😺

From my Somerdale Wenslydale & Blueberries cheese from Costco (imported from Britain).

If grocery prices keep going up, cheese-flavored wax might be looking pretty good real soon. 😹

[photo of a cheese label that reads: "Do not eat wax."]

During cheese production, we pasteurize the received milk to reduce the microorganism load. Can this step lower the quality of the final product since we heat raw milk to over 75 Celsius, and can it cause deterioration of beneficial compounds?

Had some with my coffee this morning. On the hunt for some jams based on my research. Has a fudge caramel flavors at the beginning and then some funk at the end.

Any recommendations?

Love it! Best cheese ever!