Lars, I have made this casserole and can vouch that it is, to use a much overused word, fabulous. Not only is it good but one of the nice things it can be made ahead and no crust required. I tried to copy the picture with no success. I did not change anything about the recipe although I was tempted to add the green chilies. When I make it again I might just add them. Hard to improve on excellent, though! Best of Breakfast: A Taste of Connecticut's Starbuck Inn (Recipe: Lydia's Baked Eggs & Cheese Casserole) Flavorful enough to holds its own amongst servings of fruit, bacon, sausage, potatoes, pancakes and more, this recipe can be easily adapted to spice up your day. Consider adding a small can of diced green chiles, a few pinches of crushed red pepper, or a handful of roasted veggies and you've got the makings of an entree that is sure to fulfill your stomach's desire. Originally serving 12, I cut the recipe back to create a casserole perfect for serving 6-8. Next time you're looking for a basic egg casserole, I hope you'll consider this one. Dressed up or paired down, it's sure to please the palates of family and friends alike. Lydia's Baked Eggs & Cheese Casserole A "Best of" Inn Cuisine, recipe adapted from the Starbuck Inn Bed & Breakfast of Kent, Connecticut �5 large eggs �1/2 cup milk �1 teaspoon granulated sugar �8 ounces (2 cups) Monterey Jack or Muenster cheese �2 ounces cream cheese, cubed �8 ounces small curd, low-fat cottage cheese �2 tablespoons unsalted butter, cut into small cubes �1/4 cup all-purpose flour �1/2 teaspoon baking powder �pinch of fresh chives �salt and fresh-ground black pepper to taste �optional - 1 small can of diced green chiles, a dash of crushed red pepper, or a handful of your favorite roasted veggies Thoroughly spray a 1.5-quart casserole dish with non-stick cooking spray. Preheat oven to 325 degrees F. In a large mixing bowl, whisk together eggs, milk and sugar. Add the 3 cheeses and the butter, whisking well. Add the flour, baking powder, chives, salt, pepper and optional ingredients (if desired) and whisk or stir gently to combine. Pour mixture in the greased 1.5-quart casserole dish and place in a 325 degree F oven for approximately 45 minutes (begin checking at about 40 minutes and cook until center is set and knife inserted in center comes out clean). Note: This casserole may be assembled ahead of time (up to 1 day in advance if covered tightly with wrap) and refrigerated until baking. Remove wrap, allow casserole dish to warm at room temperature for about 15 minutes, then bake in a preheated 325 degree F oven for approximately 60 minutes if casserole goes into the oven pre-chilled. Yield: serves 6-8

Maybe it's more of a personal preference rather than a regional thing. Lars, to you it might be a no-no, but I usually top my lingiune w/clam sauce with a sprinkle of parm/romano and I have had fish and shrimp "Romano" style in restaurants that were very good and they are loaded with grated cheese. I think we hit on the topic with the "Myths or Musts" thread I started a while back; it's interesting to note the differences of opinion. As a rule, I go by what my tastebuds tell me, as I think we all do. That's one of the things that I love about this forum; there is so much diversity that it drives me to try things that I normally wouldn't try, or even think of doing, when I cook.

Your damp hands contain mold spoors.....wash your hands...dry them well and don't touch anything that may have mold spoors before touching the cheese. Cheese makers wash their cheeses...rinse the wheels. Perhaps you are not getting the wrapping down tightly on the surface of the cheese. Cheese is moist.....just is. When thinking of dampness encourages mold, you are thinking of shower curtains and locker rooms...Always damp...just part of what they are...the only way to keep them mold free is to keep mold spoors away, or keep them air tight....just like cheese.

We have more on hand than we have ever had pre-covid. Three cheddars waxed with Sept dates. Three/4 in small food saver packages we cold smoked last thanksgiving. A big pecorino wheel waxed. Motz, goat, 3 different fetas. (had six a month ago). Had the igourmet blue collection then a wheel of gorgonzola enjoyed, then froze some in 1/4 pints. That was 3.5 pounds. Wholesale delivery. Always had Costco basics. Then random 1/4 pound cheese monger treats of the rare good stuff every month or so.. Just not doing that type of shopping now. I even expected to be making my own by now but had trouble getting the milk I like. I can get it now locally but we are so stocked in cheese....maybe next month. The wholesaler has now paired up with a well know NYC cheese monger so next order I can get smaller cuts. I need a good blue. Or two. This was eye opening. Did not know it is technically a cheese. They use rennet. So good. like a greek yogurt/cream cheese hybrid. I had to purchase a full case of 12. Then found a recipe...HERE Looking forward to making this style yogurt.