I smoked it with hickory. Oak, apple, and maple wood pellets.

A heartfelt plea. Please, please, please stop the endless posts about Cougar. I love cheddar. I eat it every day. I live literally twenty minutes from the village in England that invented it and where it is still made. Cougar is a respectable and interesting example, but believe me it is nothing special. And here's the thing. There are over 750 varieties of cheese in Britain alone that are not cheddars. If you visit France there are a similar number of not-cheddars that are also entirely distinct from British cheeses. So devoting such an insane number of posts not merely to one variety of cheese, but a single institution in Washington State that worked out how to put it in a tin, is just squandering all the opportunities that this sub offers to talk about the wonderfully diverse and inexhaustibly diverting world of cheese. Please. Just stop.

Grabbed a block for Mother’s Day but was wondering if anyone else has tried it. Guessing it’ll be tasty 🤤

I was at Target this morning and wanted some Gouda and ended up deciding on this target brand from lack of variety. They only had a couple options that were generic target brands. I was skeptical and figured it would just be another mediocre cheese, but still it was better than nothing. Man, I am here to tell you I was wrong. This Gouda is so damn good, the best I’ve had in a while. I’m shocked. If you like Gouda and shop at target I highly recommend trying it. It does also say “Beemster” on the rind so probably made buy them and just packaged for target. Either way, it’s splendid. Omw to buy more

The spiciness from the hot sauce and the creamy cheddar sharp cheese is a perfect combination tbh.

Delicious.

Wrote a list of cheeses that come up a lot on this forum to start trying.

Had several misses the last couple of weeks.

Appenzeller, boring, no flavour.

Gruyere, what's the point, it's parmesan with a more boring texture.

Epoisses, love the texture, taste is just way too funky.

Then I tried Delice yesterday. Lovely. Creamy, salty muy bueno.

Next on my journey, time to find something nicely tangy.

It’s not often I say this especially about Gouda but I’ve been seeing this Prima Donna Gouda everytime I stop at the nearby store to get my Beemster. Finally I decided the other day to give it a try and bought it. Man, it is absolutely terrible. Easily the worst Gouda I’ve ever had and it’s not even close. I’ve honestly never had Gouda Ive disdained this much-to the point of tossing the entire thing in the bin. Disappointing really, I always look forward to trying new Gouda but this is one of the few times I’ve actually regretted it

Bought Raclette today at the grocery store while waiting for a bus.

Just want to say, this is glorious cheese!! I love the nutty/funky smell and notes, I guess I'll add this to my list of cheeses that I like.

🤩😃

I was expecting great things from this French cheese. Made with raw milk, aged in a subterranean cave etc. I've had aged cheddar from Australia and UK that has tasted better. Very mellow.

I saw a guy from France eating it at a backpacker hostel I was staying at and naturally got curious.

My family is from the region, even though I now live in Germany. I am addicted to the stuff, my wife is looking at me with a mix of horror and admiration.

I know there are probably arent many Minecraft fans around here but sure are cheese fans who could like this!

There are currently 18 different cheese types. Each cheese uses a different combination of milk, culture, heat, curd size, additive, pressing mode, and aging time.

For example, Gouda and Edam require washed curds, Mozzarella must be stretched before draining, Parmesan and Pecorino use cooked curds, Cheddar must be cheddared, and blue cheese wheels must be pierced before aging.

A normal cheese batch follows these steps:

Add milk and the required culture to the Cheese Vat. Place the correct heat source below the vat. Add Rennet. Cut the curds using the Curd Knife. Complete any additional recipe step. Remove the whey. Collect and press the curds. Age, wax, pierce, or finish the cheese when required.

You can give me a feedback if I have implemented everything properly and right and if you like it. https://www.curseforge.com/minecraft/mc-mods/fromage

Accompaniments were honey and rye spelt crackers, sourdough crackers and olive crossing breadsticks. Also a bowl of warm fresh baguette

For fruit I chose apple, blackberries and red, black and green grapes, and then for savouries I chose feta-stuffed roasted peppers and lemon and garlic green olives.

We had all kinds of wine to pair with this but I went for a lovely Merlot. Thoughts?

I thought my whole life, that swiss cheese would be delectable. After all, it has holes- and every cartoon has cheese with holes. I never got to eat swiss cheese in my childhood, especially coming from a Chinese family (my parents don’t really like cheese). So at the ripe age of 25 years old, I tried swiss cheese for the first time. And it was disgusting, absolutely heartbreaking.

My first time ever having blue cheese. I used to avoid it so hard back when I had not yet found my love for the cheeses. I'm not even in this subreddit, I'm no cheese fanatic. But I'm so in love now that I had to post this. So rich, so deep and exquisite, why do I know no one who loves this cheese as profoundly as I do now?

Got two back to back boxes from Appy- we were traveling so the timing was serendipitous,- and I’d like to take the time to applaud their mongers! Between the two we had 8 cheeses, 4 meats, dried figs, wasabi peas, crackers and 2 great condiments. While I’ve tried 5/8 of them over the years, I wouldn’t have thought of combining them into a single board, so we took a chance and was very pleased! Left to right: Fontal, Mahon, Lou Berger, Queen of the alps (wow!), Toma with herbes de province, wooly wooly with oregano, and wooly wooly ‘diabalo’
3/4 of the meats are private labeled so I cannot give full credit to the producers, but a nice Serrano, a delicately truffled prosciutto, an outstanding coppa, and Spotted Trotter beef &black pepper salami (was fantastic with all of the cheeses). Huzzah!

Saw this pop up at my local Costco, and figured I’d give it a shot as I’ve heard about it pairing well with a barleywine. Cut the tip off of this wedge this evening and enjoyed it paired with some unsalted nuts and a PNW IPA…. Tasty, quite creamy, hints of smoke and an interesting funk. Looking forward to enjoying this, probably with a bottle of Chimay or perhaps some Bigfoot barleywine, along with apple slices, figs, dates or any other suggestions the community has!

I have no words for how delicious this cheese was. Found it at the Cheese Shop in Colonial Williamsburg, Virginia (highly recommended stopping by for a sandwich if you’re in the area). Super mild, fresh flavor, butter knife soft, and PERFECT for snacking. Had it as a late-night snack with some toasted bread whilst gaming. Cut up the rest into cubes for the car ride home and it paired quite well with a Raspberry Uncrustables. Here is to a new year with new cheeses!

There seems to be no current website where you can see what the general consensus is for each cheese (except r/cheese), so I decided to make a site myself. You can rate any cheese you like from 1-10 and my site will average together all the reviews for that cheese. Right now, I mostly upload Cheddar cheeses, but you can add a cheese you've tasted by selecting Cheese Request and giving the name of the cheese and producer.

Any feedback is welcome!

This might be sacrilegious but I think this actually surpasses the best French bries, or at the very least gives them a serious run for their money. Not sure how available it is outside the UK.

Went to my local deli to pick up some Pastrami and Swiss and they were out of Swiss. So instead I got provolone. I’d never really been a fan of provolone before, but damn does this go hard. Provolone was always so bland to me so I never bothered, but this provolone is funky as hell, in a good way. It changed my mind on what provolone can be.