Simple Stories Say Cheese Are far from Cheesy
349522
Although this are super cute and I used them all, I had to glue them all down in an album. They simply don't have much of a sticky backing. Some had fallen off the clear sheet it was shipped with and I received 2 that were bent. But I just worked with them. Such a cute set
1501136
My daughter has a severe milk allergy and goes in to anaphylactic shock when she has any contact with dairy.  In our area ALL of the cheese alternatives contain casein which is deadly to those with milk allergy...apparently casein is what gives cheese it's stringy and melted quality.  Fortunately, my friend from Oakland has Daiya shredded cheeses available in her area and brought us some.  My 5 year old daughter got to experience her first grilled cheese sandwich today!  It melted and grilled up exactly like the grilled cheese from my childhood!  I am now on the internet searching for a place that ships out Daiya shredded cheeses.  We're looking forward to adding this cheese to a Papa Murphy's take and bake pizza which is dairy free when not topped with cheese.  Daiya shredded cheddar is amazing and to quote my daughter, "It's like I'm not allergic to milk anymore!"
13197
After going vegan one of the hardest foods to give up is that old love-ya/hate-ya friend of the Western diet: cheese. Because a big part of cheese's charm derives from its bovine hormonal and high fat contents, nothing can replace it. But this product is a pretty tasty and healthy alternative to nacho-style cheese. Most of the people complaining here are probably expecting something from a packet of gluten-free non-dairy faux cheese that a packet of gluten-free non-dairy faux cheese simply cannot deliver. Thumbs up! Go vegan!
4643974
For those of us who grew up with two choices--American yellow or American white--"Immortal Milk: Adventures in Cheese" is an exotic delight. In the company of his co-enthusiast and "best girl," Chuck, Eric LeMay takes his readers on cheese journeys that criss-cross continents and literary time. We learn about cheese mentions in Homer and Aristotle, cheese character in Jane Austen, and the structure of a cheese's story in the shadow of Danielle Steele's mansion. We learn the power of cheese attraction, how a hurricane that turns umbrellas inside-out can't keep cheese lovers at bay. We trek to Vermont to meet goats, to Wisconsin to squeak curds, and to San Francisco for a beauty of a cheese named Fog. In Italy and France, we learn of whole festivals and towns that celebrate cheese, and the terrain and mountain breezes that flavor it. In Paris, a particularly pungent find fuels musings of life and death. (Spoiler alert--love wins!)

"Immortal Milk" is about many things: food, travel, history and philosophy. It's also a book of gorgeous writing, of astute humor, and, as much, a book about love. A lover of language as well as cheese, LeMay explores etymology, and the concept of "cheesy," as he invites us to taste the wonder of cheese as the wonder of life. He links taste to the past, to the present, and to the loved ones who share our meals. Taste, we tend to think, lives in our mouths, but it very much resides, as LeMay reminds us, in our convoluted brains. We pair cheese and wine as we pair food and memory. LeMay recalls being four-years-old, crying in an upstairs room, when parents offered a Kraft Single as solace. "Comfort food helps us endure," he writes. Cheese is comfort food. Cheese is love.

For the finale, LeMay hands his pen to his other half, his co-taster and wife who shares with us "Chuck's Picks" for many happy cheese marriages. Wry and whimsical, Chuck describes how cheese becomes star when cast with wine, beer, olives, meats; and how it shines when joined by the more surprising characters of coffee, whiskey, tea, and chocolate. French pear preserves and a Massachusetts chevre now top my grocery list.

The essays and pairings compliment each other roundly; resource pages point to makers and mongers who'll indulge your every cheese desire. Read "Immortal Milk" while on vacation, or wishing you were on one, and take it to the cheese shop to help compose a taste adventure. (And if you have a few moments, visit the book's Web site to hear an audio essay on fondue and "The Rocky Horror Picture Show"--an unexpected, hilarious pairing.)
4227985
Now first off, I should make it clear that I am not a vegan by any stretch of the imagination. However, my family eats a lot of cheese in their diet (I'm not really sure why. It's just that most of us seem to like cheese). So I am always looking for healthier ways to integrate the cheese habit into the giant. And I thought, what could be better and healthier than a vegan approach to cheese. So I did a little research and came across this book and I must say there are some recipes that look very delicious and sound. Very intriguing all at the same time recipes such as the garlic and herb cheese, and the potted cranberry cheese I'm also very interested to try vegan yogurt as I have been a big fan of yogurt ever since I was a child. All in all, this cookbook has been very useful in helping me to learn some interesting and delicious cheese recipes that are a little bit healthier than simply making a bunch of cheese into my scrambled eggs every morning. So whether you are a vegan or just looking for some interesting how the cheese recipes, I would definitely recommend this book.
1486830
Want a 'grilled' cheese without the mess and dirty skillet?  This is the answer,  Surprisingly good!
3120602
I'm not a cook, but when I saw that this book included simple recipes from quite a while ago I was interested because the ingredients weren't going to be "way out" and probably in my pantry anyway. The first one I tried was Mom's Cheese and Potato Caserole - and Kathy is right. It was delicious! I'll definitely be making more :)
307683
This book is one of the best cheese making books I've come across. It's easy to follow and has a good variety of reciepes.
1098814
Every recipe I've tried so far from this gem of a book has been imminently workable, and the instructions--which include helpful sections called "tense moments" about how the thing you're making is likely to go wrong and the best way to avoid or fix it--are clear and accurate. That's all very nice. What's really endearing about it, though, is the way it convincingly communicates the joy and centeredness you feel when you're making yogurt or cheese or mayonnaise yourself. I have friends and family who wonder *why* I like to do these types of things, and now I have an answer: read this book.
223534
In this day of the frenzied food.tv hosts trying to dish out some slop in 30 or so, Pepin comes through with the essence of a simple and relatively quick meal.  It's not all about the prep time, it's about looking in the fridge and saying "what can I do tonite"....ah yes, creativity.  Creativity is all but lacking in the tvfoodie-quickie American cuisine--it's all about how to slam out the slop you see at a chain restaurant as quick as you can.

I breathe a sigh of relief and enjoy the beef stew (yum!) and our family favorite of farfalle and eggs.  He has lovely ideas and if you watch the show, he is not freaking out, gesticulating madly  and screaming at the tv about how to get the hash out in less than 30.

The book is well laid-out and the photos are lovely complements that only make you want to try more recipes.

The meals are well thought out, tasteful and obviously, family favorites of Pepin.  If you don't make a bunch of these regulars, his philosophy should infuse you with the essence of what cooking for a busy family REALLY should be if you value quality of cuisine and life!
1934500
Change is inescapable.

Regardless of where it occurs, individuals must choose how to respond to change. Change can be a blessing or a curse, depending on your perspective.

The message of Who Moved My Cheese? is that all can come to see it as a blessing, if they understand the nature of cheese and the role it plays in their lives.

Who Moved My Cheese? is a fun book told in a parable about life in a maze. Four beings live in that maze: Sniff and Scurry are mice - nonanalytical and nonjudgmental, they just want cheese and are willing to do whatever it takes to get it. Hem and Haw are "littlepeople," mouse-size humans who have an entirely different relationship with cheese. It's not just sustenance to them; it's their self-image.

Overall it is short, concise and very easy to read. Told in story form enables all readers to understand and benefit from the book. Most people can easily relate to some of the situations that were described (I know I can). On more than a few occasions, when the handwriting was on the wall, I acted as Hem did, thinking things would return to normal.

On one such occasion, about ten years ago, my employer was involved in a merger with another company. Reluctant to change, I procrastinated. Suddenly, jolted to my senses by a 45 days notice, I got my act together and made things happen. Although, in the end I did find a better, and higher paying, job, I engaged in a risk that caused much stress for nearly two months.

I highly recommend this book because it is essential for people to understand more about change and how they can deal with it. Change is not necessary a bad thing. It is just a matter of how you approach it.

Michael Davis, Editor - Byvation
4012017
I picked up a copy of Steve Jenkins' Cheese Primer because I have a great interest in the fine cheeses of the world.  I thought it would be a good reference to consult whenever I wanted to try something new, or remember  something old.  But I began reading the introduction and found myself  entranced by his writing style.  His strong voice, unyielding opinions, and  prosaic descriptions make for a thoroughly entertaining read -- AND it's  the best cheese reference book around.  If you like cheese, or just good  writing, or both, buy this book!
1831149
The author's blog has been a great educational resource for me over the years as I've learned about cheese. The book is no different - her ability to explain cheese in a non-boring narrative manner persists. I like this book because it's a nice read, and you're actually learning something. And for once, you can actually eat the fruits of your education.
3864524
If your vegan, lactose intolerant, or just want to make superb cheese at home, then this book is for you. Super easy to follow, the cheses will fool darn near anyone, and you can make them easier then buying super fancy stuff in your local grocer.
4151601
This old cookbook is well written and features simple recipes.  I enjoy the brief appetizing and witty descriptions.
Scalloped Cheese Tomatoes: A hot dish for the cold buffet or with barbecued meats.  Has not the vaguest resemblance to its sad cousin the stewed tomato."  Most recipes in this book have remarks like this.
It's like an old classic recipe book without the gross stuff, or with entertaining remarks.
Even the Sea Dream Salad - one of those old molded salads, which was in vogue at the time, presented with awareness "We'll guarantee it won't produce nightmares."  That awareness is appreciated throughout!
There are also a good amount of gooey dessert recipes etc, with the acknowledgement, in a matter of fact fashion that they are what they are - gooey, and full of calories.  It just doesn't rub me the wrong way.  There are many Swedish style recipes in this book too.  I looked at it because I was going through a stack of books to sell, but I'm not going to sell it, because I will probably keep it.
Look, it's just a lovely book and I wish I knew these authors.  I'd like to go to one of their bridge luncheons.
4686813
This is one of the better vegan cookbooks I've read. Obviously, it is focused on vegan cheeses, and then dishes which incorporate them later in the book. What this bok really does is serve to eliminate the mystery behind the crafting of various vegan cheeses in an easily understandable way. The author approaches this as if you've never made a vegan cheese before, but doesnt insult your intelligence at all. It simply lays out the hows and why's, and what it took for the author to figure these techniques out. It lays it out in a practical, home cooking type way, so that anybody can decide to make the cheeses and then go forth and actually do so. Did I mention that the end results were tasty? They have been so far. I've made six of these cheeses already, and they exceeded my expectations. This is definitely a book I am glad to have purchased.

Enjoy!
433721
Like many vegan cheese products, it tastes slightly different but in the same realm of taste as cheddar. It's very creamy, not grainy at all. It also has a saltiness, but isn't excessive. Tastes something like a lot of at home vegan mac n cheese recipes w/ nutritional yeast, garlic, and onion. If you're willing to accept something that doesn't taste like cheese, it's an excellent meal.