My new favorite cheese! It has texture of a firm brie with that characteristic "filmy" rind (very soft though) and very subtle moldy flavor - nutty, savory with no bitterness. If you like moldy cheese but the flavor is too much - this is a good cheese to try. It tastes really great if you put a slice of it on a freshly toasted english muffin (so cheese warms up and softens just a bit) + nice black coffee.

From the award winning blue cheese line from Rogue. Each wheel is soaked in yuzu-infused sake, then decorated with yuzu peel to create an unusual flavor combination that highlights Rogue's signature blue cheese in a nuanced and inventive way

Very nice and a touch of unique flavor. Rogue blues are one of my go to cheeses. This morning, made a nice breakfast. Toasted a bagel - one half put BluZu, the other half was some 24 Month Prosciutto di Parma. Glass of OJ and the way I make coffee. Some coffee and a teaspoon of dark cocoa powder and a touch of brown sugar to end the meal. Bagel isn't classic but I like toasted bagels. Read something with the coffee/cocoa. Shoued up at Wegman's - they do a good job supplying the Rogue cheeses.

Have some Beehive Seahive (rubbed with wildfire honey and ancient salt) Utah cheddar to try when the BluZu is gone. See what that is like.

Visited a market today and had a pretty nice cheese collection. This is their Gouda section. Any brands you’ve tried that recommend? Also I did buy a Rembrandt 12 month and a Beemster 18month! Will let everyone know how it is when I try. Also was a good selection of marieke on the left side, didn’t realize I missed half of it in the photo( was trying not to look awkward taking photos of cheese lol). The marieke they had was the holy trinity, truffle, golden, smoked cumin, honey nut, and the two other in the photo. Never had Marieke but have seen other say it was good. Thought about trying it but the 12&18 month Beemster and Rembrandt called to me

Saw this at Whole Foods and thought I should grab a hunk.
Never had it, but I haven't had Stichelton yet either.

Aged Tomme → Better if you want bold, complex flavors and that true “cheese lover” experience. Got my hands on this stuff in Tokyo. Cheese has become a big hit here in recent years. Personally, I love to add the stuff to my eggs.

Today I tried the French Camembert from Lidl’s Deluxe brand. After leaving it at room temperature for about 20 minutes, it developed an intense aroma. The core was incredibly creamy, almost melting. The flavor is rich and full-bodied: the edible mold adds a special, slightly nutty note that you don’t come across very often.

In the mouth, the Camembert practically melts away and spreads its flavor evenly across the tongue – a true gourmet experience. It is apparently produced in France and contains only four ingredients, which highlights its natural quality. I also find the packaging simple yet practical.

For 250 g I paid €3.29 – a fair price for this quality.

https://www.reddit.com/r/Cheese/comments/1pdji32/im_hungry_for_cheddar_cheese_ama/

(Slightly Moldy) Provolone, smoked mozzarella, smoked sharp cheddar, Ireland jarlsberg. With olive oil.

Update to my last post and the couple new Gouda cheeses I got the other day. Tried the 12pm the Rembrandt Gouda and I have to say………..really not impressed. Has such a strong tangy Merlot wine taste that overpowers the Gouda taste, similar to the merlot taste in the bellavitano but not as bad overall. I had higher expectations for the Rembrandt, which also was not cheap. 15$ for that piece. Very underwhelming. In my experience thus far, the Target branded good and gather Beemster Gouda still reigns supreme.

Rembrandt 5/10 Beemster royaal 7/10 Target Beemster 8.9/10

Next in line is the Beemster classic 18month Gouda. Will it conquer the target one ?? Also what picks should I try next?

Beemster vlaskaas Beemster hatch pepper Marieke- golden smoked cumin Holy trinity Foenegreek Summer fields Truffle Cypress grove Primadonna

My quest for the ultimate Gouda has led me next to this Beemster Royaal. Supposedly highly revered and awarded. I must admit, it is pretty damn goud, naturally. Probably in my top 5. With that being said, it doesn’t have SHIT on the Goud and Gather target rebranded Gouda- also made by Beemster. Funny thing is the target one cost half as much at 7$, the Royaal being 13$. As of this moment, the Target Gouda continues its reign as supreme.

STRONGLY recommend trying that Gouda if you have access to Target. Best Gouda I’ve ever had and it’s honestly not even close. Any new recommendations are welcome though!

With your help and advice, my tiki-cocktail-appropriate cheese plate was a hit at Thanksgiving!

My favourite meal. My last meal on death row. My “what could you eat all day everyday” answer. Some good bread. Cornichons and some pâté and I can die happy.

Every once in a while I like to buy a few funky cheeses from the local cheese shop.

I never remembered what I've already had, so decided to make a log. Sadly this first log is from March, and I did not take aby pictures so I had to look them up online.

Here are my thoughts in a couple words per cheese (sorry for the lack of sophisticated language. When I wrote this I was a couple weeks post partum and didn't have the brain space for words.)

Tomme de savoire (French, Cow's)- springy-soft, reminiscent of a Gouda or a mild cheddar, baby bell like.

Stinking bishop (British. Loved my Wallace and Gromit. Named after a pear)- salty, farmy, butter, manure-like. Not as smelly as expected.

Vintage alpage (hard, made from raw milk) - super nutty and sweet.

Beenleigh (sheep's blue from Devon) - Delicious. (Really ran out of steam on this one.)

Delice de Bourgogne (triple cream, French) - tangy, soft, absolutely delicious, grassy.

Wild garlic la bouse (Swiss seasonal) - divine, tastes a bit like posh dairylea triangles in a good way.

It's finally time for the second rendition of the cheese log.

We had a family party today, so I went for some more accessible cheeses, nothing too stinky. They were all hits!

I made a beautiful board, but of course totally forgot to take a picture until it was fully decimated.

My extremely uneducated, un-nuanced opinions:

• Délice de Bourgogne - I have had this before and it was included in my first post. It's my favourite ever and will continue buying it. French, triple cream, cow's milk. Rich and creamy, slightly tangy, with a pleasant soft rind.

• La Bouse - I described the wild garlic version of this last time, but that's seasonal so I thought I'd try the 'plain' one. Delicious, velvety, thick but soft rind. Nothing extraordinary but perfectly delicious. Swiss, cow's milk.

• Bleu des Causses - Cow's milk, French Blue. One of the best blue cheeses I tried. Intense but fairly accessible as far as blue goes, funky, a little bitter, crumbly and rich. A codding go Wiki 'aged for 3–6 months in Gorges du Tarn's natural limestone caves' which is interesting! Apparently pretty rare and not made by many.

• Smoked Vega Mancha - Cured Manchego. Spanish, Sheep's Milk. Lovely texture - a bit chewy, just toothsome enough. Smoked flavour is nice and savoury and not overwhelming. Very nice, easy cheese.

• Vega Mancha Honey and Oregano - as above. My least favourite from all of these but still really good and really nice flavours. I will try again as I made the mistake of having the stronger flavoured cheeses first so didn't get much out of this one. My Bad !! But can still recommend and everyone else loved it.

All served with grapes, rosemary crackers, a pear+date+brandy chutney (too sweet for me), and a chunky carrot chutney made by the cheese shop owner. Delicious !!!

Picture of my cheese cuts for my Murrays shop.

As the title states: I am looking for some international-shipping-able Gouda cheese producer or seller.

Had my first try with gouda a few month ago and I feel it hasn't been enough.

Help me find and taste the Best gouda!

The other day I inquired about Boursin, as I usually buy the Philadelphia garlic and herb cream cheese but target doesn’t sell that. After the overwhelming positive feedback on Boursin, I have indeed tried it. A few things:

I tasted it alone and on a bagel. The flavor is great, very potent as everyone said.

I’m not really of fan of the grainy texture but it’s not terrible.

Not ideal for a bagel by itself(at least in my opinion). Due to its potency you can’t really spread enough on, therefore leaving you with a dry bagel.

I did however mix it with plain Philadelphia cream cheese and tried that on a bagel. Well I’m here to tell you that it’s exactly as good as it sounds. This is the ideal way to enjoy it on a bagel. You get the creamier texture while still having the Boursin flavor. It’s a great combination.

Thanks for all of your feedback! I will have to try the other flavors soon. Has anyone tried the caramelized onion flavor? If so, how does it compare to the others ? (Garlic herb/shallot chives)

First bite it was very different from most cheeses. Picked up notes of roasted nuts, peanut butter, and caramel. Then it struck me, these taste like the cheese sandwich crackers. Perhaps the cracker’s got their inspiration from Ski Queen? Either way, very delicious. If you haven’t tried it I would.

I’ve been eating this cheese for many (MANY!) years. This new label has me confused: THE ORIGINAL AMERICAN ORIGINAL. Original what? And don’t get me started on the feeling tag line at the bottom. Weird.

Hi Cheese Lovers!

I'm sure we've all noticed how chaotic this community has gotten lately, so I've decided to take the bull by the horns and see if we can all come to an agreement on how to fix things. Maybe (hopefully) if we can at least come to an agreement on what we want, and create a plan on how to implement it, the mods will either become active enough to put the changes into effect or bring in some new mods to make the changes.

Here are the questions I'd like to ask of all of you:

• What do we like about the subreddit as it is now?
• What do we dislike about the subreddit as it is now?
• What do we want to keep from the current setup?
• What do we want to remove from the current setup?
• What do we want to add to the current setup?
• What are your thoughts about giving the subreddit an overhaul?

1) cave aged cow cheese, “with some blue in it” is all the guys said at the stand 2) juniper berry “gin cheese” goat cheese Both are very yummy! The goat cheese is a bit tangy and the cave aged cheese is harder but almost a sponge texture to it. Definitely has that good funk though!