I've seen people do their own mozzarella and it seemed easy. Any tips on how to get started (equipment, ingredients, recipes)? What about blue cheese and other stronger cheeses?
Some of my favorite dishes call for ricotta cheese, be it anything from a lasagna to cannoli. Arguably, this is a very easy thing to find in the States (and presumably elsewhere), so I'd never thought ...
What is your preferred type of cut for the onion in onion soup? And how do you put the cheese? A deep chunk submerged in each plate, on top? What kind of cheese do you like?
Suppose I want a cheesy-tasting sauce that is vegan. How could I obtain this flavor (or something close to it) without using any actual milk or cheese?