Cheese or font?
You're given a name and you have to guess if it's a cheese or a font. This might be the most difficult game I've ever played. (thx, @ziggy444)
Scandalous: fake cheese used at fancy restaurant
But it's not what you think. At Le Bernardin, one of the highest calibre restaurants in NYC, Eric Ripert and his chefs use "cheap, fake Swiss cheese full of artificial flavors" as a baseline to normalize everyone's palates so that sauces can be judged fairly in the kitchen.
In terms of flavor, that cheese tastes identical all year long...so it give us a reference, and we can judge fairly.
Cheese. Is there anything it can't do?
Make your own cheese at home
Making cheese: how to turn five gallons of milk into six pounds of cheese.
This recipe for a basic hard cheese works for any kind of milk. I primarily use my own fresh goats' milk, but have made it quite successfully with cow's milk purchased from the grocery as well as raw cow's milk from a local farmer.
(thx, grant)
Update: No rennet? Just use lemon juice. (thx, nathan)
A glossary of cheese terms.
Giganti: A very large style of Provolone, typically weighing 200 to 600 pounds and measuring up to approximately 7 feet in length.
There's a surprising amount of language around cheese.
Cheese by Hand is a project by
Cheese by Hand is a project by Michael Claypool and Sasha Davies to "capture the experience of cheesemakers around the country, in their own voices, and share them with consumers and cheese fans everywhere". Jasper Hill Farms cheese = great; audio about JHF approach to cheese, even better. (via megnut, who, if you haven't noticed, is blogging up a storm about food lately)