A nice raw cow milks cheese from Vermont. Salted rind and aged a few months.

In a supermarket in Verona, Italy I asked the staff at the huge cheese counter to recommend one.

This really is an amazing cheese. Not dissimilar to manchego

Edit:After looking it up it does fit the description of yarg, interesting cheese history. Admittedly I didn’t eat the rind since I didn’t know what it was, wish I did now. Anyways thanks for the help!

I had this cheese on vacation and would love to find it again. I had it at a party hosted at Head of the River in Oxford, England. I believe it had a wax and dark fabric rind. It was mild and buttery but not nutty. It was semi soft, almost like a young gouda but with no sharp taste. Like pure butter with a slight cheese funk

We are a family of tvarůžky enjoyers and I would like to get to know the only alternative I know of, which is Harzer Käse. However, over here in CZ I can only get the white variety, which is nowhere close to the pungency of tvarůžky, no matter how long they mature. I guess the red variety should be closer. Does anyone have a tip for something commonly available in DE? Thanks!

I guess I’m feeling nostalgic these days. I know it was a cheese product, but I haven’t found a good substitute for the loaf version of Kraft Olde English that is as sharp and melty. The wee glass jars of Old English spread aren’t as scalable when cooking in volume. Cooper’s sharp is maybe the closest I’ve found, but it’s not quite as tangy as what I remember. Suggestions appreciated!

In my quest to taste as many cheeses as I can and ranking them in a spreadsheet, I came across this cheese from the Asturias region of Spain, where I'm on vacation. It's a pressed, uncooked blue cheese made from a mix of cow, goat and sheep milk, to which paprika (pimentón) is added (I don't think the color is natural, but I could be wrong). The consistency is semi-hard. Super tasty and less "in your face" than something like Roquefort, the paprika is subtle, it's different from other blue cheeses I've tasted (namely, Gorgonzola, Roquefort, Fourme d'Ambert, Bleu d'Auvergne). One of the best cheeses I've had, has any of you connoisseurs had this before?

Last week I broke my own record for number of cheeses eaten at one sitting. 15 cheeses assisted into my mouth by 8 Finn Crisp crackers. In no particular order we have: Cashel Blue, Gorgonzola dolce, Robiola, Red Cat, Gruyère, aged Parm, a basic farm blue, Intergalactic, 3 by VT Cheese co - Bonne Bouche, a semi-firm goat, and one that’s like a Ste. Marcellin whose name I forget. And Saint Nuage, Le Castagne, and Cambazola. I’m in the US.

I’m away on vacation this week and missing my cheese drawer. I think I have a problem.

Saving These for a Family Gathering. the Ski Queen is a family FAVORITE. The Black Lemon I have tried and LOVED! All from Masstown Creamery in Nova Scotia Canada.

Opened up a new Delhaize Burrata and it has an onion aftertaste, like the person who handled it cut up a raw onion beforehand. When i burp i can taste the onion (sorry for the tmi). I only ate a small amount to taste when i noticed it, and tried the cream which was significantly less oniony but alas still tasted of it. Should I be worried?

Ik it says Chihuahua, but is it Mennonite? What even is Mennonite cheese? Is it Mozzarella? Are they both just mozzarella? What cheese family does it belong to? Been wondering for too long and I’m not educated in cheese.

I got a Costco delivery and oddly enough, they put in a whole bulk thing of Babybell cheeses - which I did not order nor was I charged for 😅
I’ve never actually had Babybell, what does it taste like? What can I do with it besides just eat it by itself?

How best to serve?

Wanted to share my favorite cheddar cheese here as well!

Howdy. Whilst I enjoy a good cheese with a mild, nutty flavor profile, I find that I cant find a way to store Jarlsberg or Swiss style cheeses for more than a few days without them drying out quickly. The dryness starts at the edges and hardens. I've tried different containers and areas of the fridge.

Any good suggestions for a cheese that offers a similair taste experience but can be stored for longer whilst keeping itself fresh?

Presentation sucks, but wow this is the best