I bought some cheese off cuts from Tasmania, but I'm not sure it's enough to satiate me 😂 I got a kilo of Double Gloucester and a kilo of Rubicon Red

I made cream cheese yesterday and it has a paste like consistency not like a spread like as shown in the YT video i followed. I intend to make a cheesecake and dunno if my cheese is right. My brother suggested I just use more gelatin meanwhile I wonder if somehow I can reduce its water content now.

I got an idea from 2 videos, NileRed making American Cheese and Talon Fitness ranking cheeses based on their nutritional value. Is it possible to make a healthy version of American Cheese by using the healthiest cheeses?

The top A ranked cheeses are Feta, Gruyere, Paneer, Parmesan, Romano, and Swiss.

The B ranked cheeses that I might consider are Cheddar, Goat Cheese, Gouda, Monterey, Mozzarella, Provolone, and Ricotta.

I don't even have anything set up yet to attempt trying this, I just want to know what your opinions, and whether or not this is a good idea.

Booze and crunch on the outside, cheese has a lovely texture and tang a bit like Wensleydale and a surprisingly mellow finish. Big yes from me!

Just bought. Supposedly expires in a month. Still in the wrapper. Looks like some liquid inside. Top portion in the picture looks grey. Wife says it also looks fuzzy but it’s definitely distorted. Haven’t opened to smell/taste

Hello, my mam bought this cheese in a supermarket in Holland (unsure if the country is relevant to the cheese). This is the best picture I have of it. She really enjoyed it but can’t remember the name of it. I’d love to surprise her with some if you could help me identify it at all 😁

Hello!

The TL;DR I am having a weird experience trying to incorporate a new cheese into my diet - it pendulums between amazing and literally making me gag. The cheese in question is camembert. I could just be using it super incorrectly which is why I am here! More context below.

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Growing up I was typically a less-is-more person when it came to cheese. I only liked cheese on things it's "supposed" to be on like pizza and grilled cheese, but not on things like eggs or salad. Cheese and crackers was about the furthest I got as I didn't even like cheese and charcuterie. I would have never thought I'd be posting on the cheese subreddit for sure!

Recently though I've been trying my best to expand my horizons so to speak, recently came around to a food I hated as a kid so decided to try using cheese more. I have the opportunity to try a bunch of different cheeses but I've hit a... snag so I want to know if it's just a matter of me not liking this particular cheese or if in general my delving into cheeses wasn't worked out 😅

Basically, I went to a market near me and bought Comté, Sainte Nectaire, and finally Camembert.

The comté I really liked with charcuterie and that was the only way I ate it, and next thing I know I ate the entire wedge I'd purchased 😅

The camembert came in a small wheel in a wooden box (perhaps I should have looked for a wedge) and the first time I tried it with charcuterie I didn't care for it. I liked it fine, but not nearly as much as comté or even non enthusiast cheeses like Swiss, provolone etc. The next day I cooked chicken breasts and since I'd cut into the wheel I decided to use it to cook and melted with the chicken it was incredible. I was blown away and figured "Oh I just had to get used to it"

But today, I tried making breakfast with it (mainly on some eggs) and not only did I not like it but I almost gagged which surprised me because with the chicken it was incredible. I had to force myself through the rest of the meal.

Is this normal? An issue of just using it with the wrong foods? Or an issue of acclimating to a new palette ? Or simply just "camembert is not for you"? I still have half of the little wheel so I will not waste it even if means gagging, so I appreciate any suggestions about use that are more fitting for this cheese.

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If curious, the Saint-Nectaire I haven't tried yet. These are the only three "enthusiast'" cheeses I have so far, before this I typically liked provolone, Swiss and colby jack I think.

Sorry for the word salad I just want to give ALL of the context to get the best info possible.

Croquettes de mozzarella di buffala mangées en Espagne. Une tuerie.

I've have found this at Costco (Canada)the other day and it looked quite appetizing. However, no matter what I try to write on Google, I can't seem to find good recommendations on how to use them.

The cheese is (very) salty. Am i supposed to put them in a bowl of water to extract a bit of the salt prior to using them? And what can I use them for? Are they specific to a region/recipe? Any recommendation is welcome.

Thank you

I used to be a cheesemonger so I was able to explore pretty much every kind of cheese under the sun, & one I really fell in love with was Délice de Bourgogne, I kind of love how the rind has a slight “uritic” taste to it & how it kind of alters your tastebuds depending on what you pair it with, but whenever I’ve made cheese boards for parties people tend to avoid it.. anyone else have “that one cheese” that you love that know one else seems to like at all?

The small cheeses are the best since you get to try so many more kinds! I’m sooo happy right now!!

I bought this like 3 weeks ago and brought from France to US. I dont know why its black. I dont remember if it had a black rind to begin with. I also wiped a ton of more black off with paper towel. Is it just ash ripened?

we had some left overs from an event and decided to consolidate it for our case! these came out so cute 🥹

*san pellegrino for scale

Small boards meant as a shared side dish for Midday customers.

Includes : Several Snowdonia cheddars, petit gaperon, small bubbles of mozzarella di buffala, aged sponatenous rind goat's cheese from the local farmer, pieces of galette des templiers.

Charcuterie is Top-of-the Line DOP mozzarella, and the best quality Coppa the corsicans are willing to export :)

You could call it part of the string theory String cheese used to have a very specific taste when I was a child (im thinkin like 2003-2006 when I was a CHILD (3-6) well literally ever since then I’ve been TRYING so hard to like string cheese or just white cheeses in general (they taste like how a yeastie smells) Well! I bought a block of Muenster cheese and I’ve had Muenster many times before… in slices… but I swear to god a brick of Muenster tastes EXACTLY how string cheese sticks used to! There’s no evidence it has ever been made with this kind of cheese (that I’ve found) and everyone says the only cheese that texture is mozzerella… but what if in another dimension string cheese used to be made of Muenster AND mozzerlla or just Muenster and we just switched dimensions? 😶😶

I’ve seen so many people say string cheese doesn’t taste the same: my question to you will you join me on this string cheese theory

This is my very first reddit post, because I'm desperate.

My mom way back in the day - late '90's early '00's - used to order boxes of wheels of cheese. The wheels were either 3 lbs or 5 lbs. I know she got gobs of Farmers Cheese that came in a wheel. I miss that cheese, and I can't find it anywhere. I know she also go Munster and Cheddar from them too.

I don't remember the name of the company, but my sister thinks the company was based somewhere out west - probably Wisconsin - and the name might have started with 'H'. If anyone can remember the company or can direct me to a company that sells wheels of cheese to the public (not looking for restaurant supplier), please let me know. TIA

Hello,

For my “maturity work,” I need to interview a parmesan cheese producer. My project focuses on parmesan cheese, exploring its economic, history, cultural, ecological impact, etc. If anyone has contact information for a parmesan producer, it would be greatly appreciated!

Thank you for your help!