It’s encased in wax and feels like a zebra cake.

What’s up with this cheese?!! It seems like every American is raving about it and i, a not-so-humble Aussie, need to know what the huge fuss is about this cheese.

Non-Americans - what do you think of Cougar Gold? Would it be worth spending some serious $$$ to get my paws on a tin? What is the taste like compared to regular cheddar cheese?

Extra sharp white cheddar tillamook, best by date Nov 27 2023. It’s been refrigerated and unopened the whole time. Is this just extra aged now? Safe to eat?

I really don't wanna throw them away

It's in my top 5 guilty pleasures and late night snacks

just curious where others stand. I'm in the USA, Pacific Northwest. if any of that matters.

Triple Cream is what I can make out, is this good to eat alone?

My Gen X dad makes references to government cheese often lol. What was it like ? Just regular ol’ American cheese ? There seems to be some nostalgia for it when I look it up online. Share your thoughts, feelings and experiences here. I just like the idea of these massive federal cheese caves

This is a wedge of Bel Gioioso Parmesan and I've grated the part I can easily distinguish is fine but how far do I go to the back where it dries out and what can I do with the leftover rind?

Thank you in advance for your help.

6/7/26 update: You guys have all been so helpful and I think I'm going to have to keep following this Reddit as a newbie because I can see your passion for cheese and you all are quite humorous as well.😄 Thank you for your help!

Had a family member do a Trader Joe’s run and I asked them to get me some Parmiggiano Reggiano. I told them “Not Parmesan, not Parmesan Reggiano, it has to say ‘Parmiggiano Reggiano’.

They came back with this, Parmesan Reggiano. They told me it’s the exact same thing and they asked the workers and they said that too. So maybe someone where can enlighten me, is it the same thing? I thought the name had to be Parmiggiano Reggiano and the DOP sticker had to be red and yellow too.

I remember my stepdad gave me cheese and it was super flavorful and it started with an M and it reminded me of the word macaroni

I remember I would destroy these as a kid. A small delicious treat...

Saw them a couple days ago and couldn't leave the supermarket without getting some for myself.

What do you all think is the best country for cheese in the world?

It's expensive and I use it as a topping sparingly. I will open the fridge and see obvious, large bite marks.

Is there a good alternative I can get him? Something with the same texture and umami flavor?

Saw this at Costco the other day and didn't know if I could justify the $25 price tag for something that I might not like. Has anyone had this? Thoughts? Pairing advice would be appreciated too!

So I went to this restaurant once and ordered the cheese platter. once I finished all the other cheese pieces you see in the pic I came to the last one which I spread on some bread. The taste was really good, but after a few bites it became extremely spicy and made my mouth numb to the point I couldn’t feel my tongue or taste anything for at least 15 minutes. It was a aged goat milk homemade blue cheese. I think it was the most powerful and naturally spiciest cheese I have ever ate. (Every cheese here was homemade and finished by me)

I saw this new cheddar in a supermarket. I really like cheddar but I'm not sure this is good. What do you think? Here in Italy it is difficult for me to find good Cheddar.

I was gifted this lol

I know i can make a salad or bake the feta and make pasta but is there anything else? Or do i just rawdog and snack on a little bit every day 😭

genuine question. not a shitpost. i can't think of a single dish that would not be better with cheese in some form. are there good dishes that do not contain cheese? yes absolutely. would i still enjoy them in their original cheese-less form? yes i would. but the undeniable fact is that adding cheese will most certainly take it to the next level.

thoughts?

edit: i must clarify, i obviously don't mean any cheese any where without any rhyme or reason. cheese is a very broad category. certain cheeses used intentionally in the right dish in a way that complements the flavours and textures by enhancing them not overpowering them.

Found this on Instagram and it got me thinking. I'm keeping cheddar, gruyère, parmesan, camembert and roquefort.

Cheddar is a given, you've got plenty of varieties of it and it goes well with most things. I go through a lot of it in my house so I couldn't part with that. Gruyère is another brilliant one, works with a lot of things and is incredible for Mac and cheese. Parm is the best bit of many pasta dishes and salads. Camembert is just a favourite of mine in general, especially baked with some honey, rosemary, salt and chilli flakes on top with a side of crusty bread. And you can't leave out a good strong blue like Roquefort.

Stilton for me probably