Bottom left is a slightly leaking Époisses, the three smaller rounded ones are Picodon (goat cheese) of different ripeness, top right is Langres, center one is Morbier. The one on the right I'm not sure anymore, but I thing it might be a tomme de brebis (sheep milk cheese).

This was three bries in graduating sizes with acacia honeycomb and fresh figs.

I've yet to every buy bries in three different sizes that if triple cream would be 20-35$ each wheel. Is it possible?

The cheese was good and figs perfectly ripe.

I just tried a little piece to see the taste and spice levels and I was blown away by the spice level on this one. Easily one of the spiciest cheeses I’ve ever tried in a slice, those scotch bonnet peppers to NOT play around. If you love spicy food, you’re gonna love this one. 🌝

Sliced Sargento cheese is $1.99 a pop in the pick 5 deal at Kroger, and I saw they had these types of cheeses, but I don’t ever remember trying these, they just look really good to try tho. What cheese would this go good on? What sandwich would you make or any dish in particular? I’d love to hear anyone’s thoughts! 🌌

Just came back from Avallon. 5 Époisses from Berthaut for us and families and friends and a Soumaintrain.

Wanted to buy Époisse fermier but we were a bit far from Origny.

Also bought two filet mignon fumé. That shit is wild.

My fiancé and I love cheese shopping, and the Whole Foods close by periodically import new cheese from around the country. This one was made by Fromagerie La Suisse Normande, from Quebec.

This is a typical bloody rind cheese like brie, but flatter with thinner rind and runnier inside. Texture is excellent creamy. It doesn't stink, but the ammonium smell on the rind was evident even after left open for a short while from the parchment sheet package. Other than that this is a great soft cheese to pair with anything you can find. We got a small box of fresh mixed figs and pinapple jam, and they went well. It does taste a bit like mushroom like it's producer states. Will definitely get another on sale.

These lovely cheeses just came right before inventory count. On the bright side I’m just gonna buy one.

Purchased one week ago at Agromart in Mallorca. Safe to cut off the moldy rind? For context, the group photo is what it looked like when it was first purchased. Some mold but visibly less.

Treating myself to some cheeses I haven't had before, Brillat Savarin, Oma and Lake Effect. Life can be good!

The Brillat Savarin is exceptional, so smooth and soft. Nice sharp taste, robust flavors without being overwhelming. This is the type of cheese one could eat all day long.

Lake Effect is absolutely delicious. There's something about goat cheese that really does it for me. The texture is dense and crumbly, sharp and layered taste. And it looks gorgeous.

Oma is such an interesting cheese. It's kind of firm but squishy at the same time, with a tough rind. It's very smelly, and the taste is deep and very rich, kinda lingers pungently on the tongue. Very creamy mouth feel that's very satisfying.

I absolutely adore Meijer brand 1% cottage cheese. When I’m away at school, there is no Meijer, so I can’t buy more. Hy-Vee brand is not good, Lactaid brand is just ok. The Meijer brand is perfectly creamy and salty. Does anyone know the supplier of Meijer brand cottage cheese and what other brands are made by the same parent company? It would need to be sold at Hyvee, Walmart, target or fareway.

I’m deciding what white cheddar to buy in bulk on, cause I’ve been waiting for some good cheese to go sale.

Which one would you choose? Which one is better flavor? Is tilamook better quality for less cheese at 8 slices/$2.29 rate, or is Sargento the better bang for buck at 10 slices/$1.99? I’m planning on buying a lot so I’m just curious on what you cheese lovers think.🤔

Can you buy a whole wheel of 12 month old Parmeggiano Reggiano and simply let it mature in the cellar for another 2 years? I can't find much about it on the internet. According to chat gpt , parmeggiano reggiano needs temperatures ideally below 8 degrees (maximum 12) and a humidity of 80%. Our basement is (fortunately) not that humid. But is that true? Isn't the crust so stable after 12 months that it could also be drier? Does anyone have any experience?

I was going to stock up on my favorite white cheddar cheese cause it was on sale, but to the right of it, there’s medium white cheddar. I always thought it came in orange? Has anyone had white medium before? I’ve never heard of a white medium cheddar before!

The medium white comes in 16 thin slices, and extra sharp is 8 thick “farmstyle” slices.

Which one would you stock up on? Is the 8 less slices better quality or is the 16 slices a bang for buck for $2.49?

There are several threads in this sub that recommend online cheese shops, but most of the recommended ones specialise in British cheeses (perhaps unsurprisingly). I'm looking to get some good continental European cheeses, which are becoming increaingly hard to find. I often bring back a selection when I travel to the continent, but the UK now prohibits import of dairy products for personal use (apparently due to a foot and mouth disease outbreak). So what are some good online cheese purveyors in the UK? Yes, I'd prefer to buy my cheese at local shops, but there's a dearth of those in my part of the UK. I'm particularly hoping to find shops that have a selection of aged Goudas.

It’s at Grocery Outlet and it’s a big ball…kinda wanna try but don’t want to commit if it’s not that great.

So last Saturday I bought a pack of some Kraft shredded Mexican cheese. On the back of the packaging it says to use the cheese withing 5 days after opening. I dont fully remember when in the week I opened it but if I'm right today is day 5. So do I use it all tonight? Im pretty sure I've been eating shredded cheese way past that date and I've been fine so far but I just wanted to make sure it was okay or not. I got a few things with shredded cheese I could use and if that doesnt take enough I guess I'm just munching on shredded cheese.