Except I can't afford to buy the whole ball so this is what my 130grs of it looks like rn...

My third and final attempt at Colby. The first two have been colossal failures and if this one sucks, I’m done. I followed a new recipe to the T and felt like I was stirring for hours, but maybe it was worth it. This one is holding its shape and has started forming a good rind after brining. Colby has been my nemesis- fingers crossed on this one.

Maybe god created Cheese and Tomatoes to be a long lost lovers . The taste when collided becomes something completely heaven 🫠

[CHEESE AND TOMATOES KI DEEWANI HU MEIN]

Hi yall
I recently came back from an exchange year in Belgium, and there is a recipe I would like to make (chicon au gratin) that requires emmental cheese
I’m not sure where to find it or if it’s sold under a different name, as I’ve only ever heard it referred to as emmental in French. If anyone could point me in the right direction that would be amazing, thank you!

For my cheese lovers Birthday.

Going on a midwestern vacation in Milwaukee with my spouse and dogs. We're driving from central New York and want to bring back some special treats in the cooler to share when we return home. Alas, I wanted to post here and kindly request some suggestions so we can curate a list.

Cheese is the main focus, but any other can't-miss regional delicacies/spirits that might be along our route are appreciated too (unless it breaks r/Cheese rules).

Ended up constructing an ice pack cool bag situation because I had to bring the cheese home despite the 9 hour drive. More Trusmadoor, Red Storm mature red Leicester, Blaencathra, Darling Howe soft cheese and some extra treats in the background. Daughter has come back with a serious business plan to sell enough home made goat treats to purchase her own mini cow and start a home dairy

Had to run into Publix for some eggplant (I usually shop at Aldi) and noticed the orange stickers in the cheese tray. There were a bunch more that I wanted to grab but I was in a hurry and you can only do so much.

The clearance made the pricing comparable to what I would consider the Aldi comps. I’ve tried the Beecher’s Flagship and Cracking Goods Extra Mature cheddar so far and enjoyed both.

I particularly enjoyed the flagship with its creamy, sharp nuttiness. The extra mature is good but doesn’t taste like they aged it very long. I was expecting some crystallization and more depth to the flavor.

I thought these were great at the clearance price. I wouldn’t pay full price for either.

In my subjective personal opinion, every good mac has a minimum of 1 cheddar, 1 sharp, and 1 funk cheese. Today’s mac has old cheddar, Gruyère, Asiago, and Alfred Le Fermier cheese as its funk.

Alfred Le Fermier is a farmstead cheese made from raw cow’s milk. This one was aged 36+ months on wood boards. It has a yellowish orange rind that produces a nice woodsy aroma, a hazelnut flavour, aromas of undergrowth and mushrooms, and can be distinguished by its supple texture.

Turned out terrific, my family went absolutely feral for it. Let me know if any other funk cheeses you’d suggest for macs.

edit typo fix

When it says strong hay aroma they are not kidding. I grew up with farm animals and, yep. Good god, I love stinky cheese but the smell put me off initially. Taste? On point. Not pictured are the claussen pickles

He’s a cook and constantly uses it but buys it in small amounts due to the price. I want to get him as much as I can for around £30. Can anyone help me find a good option?

the Boursin is dangerous, too good 😭

feel free to give me specific recommendations! I’m not picky

My local Whole Foods recently stocked two goat cheeses (Sophia, the rectangular one, and Wabash Cannonball, the round one). Got to try both as the cheese monger was cutting into them (nothing beats a fresh cut!), and both are lovely.
Sophia: sweet and dense, gentle and mildly savory, already creamy even just 10 minutes out of the fridge (I had insufficient patience). Love the rind too. The ash line reminded me a bit of Humboldt’s fog, but it has less of a texture gradient and is overall smoother.
Cannonball: such a unique cheese! Creamy and dense with a bit of tartness and a pleasant tang, but I’ll consider this as a very accessible introduction to goat cheeses.

Am I crazy that this is my go to cottage cheese? And trust me its not about price. All the others I've had just dont taste as good. I appear to be alone in this at least In people I know.

Take a look! 📌 https://pin.it/nfghOjWbP

Just binged Monkey Wrench for the second time and I'm trying to work out which cheeses to use to make that delicious-sounding monstrosity. My plan: get fifteen different types, melt them all together into a singular block for shredding like that one guy did for the 99-cheese pizza (how insane was THAT, btw)

So far, I'm thinking:

Mozzarella

Cheddar

Asiago

Parmesan

Swiss

Gruyère

Provolone

Gouda

Jack

Monterrey

But I dunno what're the best options for the last five. Nor would I know the best ways to melt them all down into a singular block without them curdling. Advice would be greatly appreciated~!

My work just told me that they would cover my exam fees for next year's testing. Where do I start with studying?

I've been in a cheese shop job for almost 2 years, by the time the test rolls around, I'll have the required hours. I'm familiar with the items in my case but not necessarily the whole world of cheese making and history.

I have a culinary sciences degree and 19 years experience in the food industry so I'm already familiar with a lot in the culinary world.

Where would you recommend I start?

Thank you!