Idk what cheese I made. Lowkey I was just goofing around and made cheese. I thought it was ricotta originally bc the curds were still curds when I put it in Tupperware (only now realizing letting ut set in the fridge let it solidify- I’m decently new to making cheese lol). I now want to say it’s like a cream cheese or something? I added some italian seasoning and plenty of salt, but it just tastes like “white”. Creamy and very smooth, but bland. I’m not sure how to use it- any and all help is much appreciated!

just a light little aldi haul LOL. grabbed some things that tickled my fancy, lmk if you’ve tried any!

Got it in a charcuterie board and it’s sooo good!

I use vegetable rennet that's why it's vegetarian. Here's the recipe : https://blog.giallozafferano.it/formaggiofaidame/stracchino-fai-da-stracchino-fatto-casa/

I am very lucky to have a cheese monger nearby. She has about 200 cheeses. You can buy as little or as much as you want. It’s just fantastic. I picked these up today. Have had most of them before.

See any you enjoy? I will also take recommendations. Let me know your favorite cheese(s)

Why Parmigiano Reggiano though lol https://x.com/hasantoxr/status/1852032621749932135?s=46

First time trying Danish blue cheese. It’s amazingly good…

I bought blue cheese today that has best before in 9 days. I want to eat it over next week so I’m going to keep it closed basically until the day before the best before date and then make a dressing with it and eat it over the week.

Will it go bad by then if kept closed? I plan to eat it within 5-6 days of opening. Does adding other stuff to it make it go bad quicker? Basically gonna add mayo and sour cream or maybe make a bechamel with it I’m unsure. Are there any risks with this plan?

Bought this Mont d'Ors a few days ago, but now it is covered in mould... quite a lot. Is it OK to eat it? Or best not?

Can vacuum packed stilton survive a long haul flight, and overnight layover and another short flight?

I'm going from the UK, with abundant cheap stilton, to Japan with limited amounts of very expensive stilton

The cheese would be in the check in luggage. The temperature would go from

Car (coolish) airport (comfortable) airplane baggage hold (freezing) overnight baggage storage (?) to another flight (freezing) to home.

Thanks

I just found out something about starch in pre shredded cheese to keep it from clumping but is this international? Im european and hoping this is just an american thing because first of all why and second of all my cheese is always clumpy. This just sounds like one of those "in america parmesan isnt actually parmesan" things, but thats why i wanna know.

Looking for cheese that is good to eat by itself and as a light snack. I only eat Manchego and I like it, but want to expand more options. I prefer salty but not too strong. Also, pairings are fine too. Like with biscuits or anything.

Good afternoon everyone. I just picked up a bag of full circle organic monterey jack shredded cheese. I cracked the bag open and of course I think nothing of grabbing a small handful and tossing it in my mouth. I instantly tasted what I can only imagine a sewer would taste like. I spit the cheese out without swallowing a whole lot of it and instantly grabbed the bag for a whiff. It smells like the worst feet that I've ever experienced. Should I be concerned about getting sick?

My previous attempt at getting into bleu cheese failed miserably, after buying Colton Bassett Stilton and finding it not to my taste.

I however discovered that this is very much not the smoothest entry point to the world of bleu, so I decided to try Saint Agur instead.

Surprisingly, I ate it all within two days, and I'm utterly hooked. I even ate the last of it straight out of the packet with a spoon... (no regrets)

Given that I now appreciate the taste of bleu, what would you recommend as the next rung of the ladder?

Also to save me writing another post:

I recently tried some Queso Manchego Curado, which was absolutely incredible. Is there anything else in a similar realm??? I have also found Ossau-Italy to be heavenly; it's like manchego's smoother, sheepier sibling.

Hi My parents abroad want me to buy them a box of cheese board selection (there's like brie,cheddar and blue cheese in one box) , but I'm not sure if the cheese will go bad after one day on the plane. How should I keep the cheese in my suitcase or what other cheese I can buy instead of the soft cheese? Thanks

Any opinions on Bluehorn (coincidentally was posted as yesterday’s random cheese) or the Pleasant Ridge? Also spotted some Bacon Gouda that’s being discontinued, and a Spanish Marbled Cheeseboard (store was packed so I didn’t want to take too many pictures).

I love Costco’s cheese assortment. Seemingly always something new when I go to the store!

I remember back in 2012 in the UK (midlands) having this cheese that had a vein of jam going through it.

The cheese was semi hard/hard and I remember it being mildish the jam was a dark red almost purple colour I think it was cherry or cranberry.

There was just one vien going straight through the middle, the sweet taste was delightful and paired perfectly with the surrounding cheese.

Any help would be welcome I've tried chat gpt and googling and I'm just about to give up on never eating it again!

Tried the Honey Jalapeno. It has a bite to it and a strong Jalapeno flavor. It was good on a bagel but if you don't have experience with this flavor profile it might be surprising.

The Strawberry is pretty tasty.

So I found this in Costco, and I was so surprised with its high energy... It's a special kind of blue cheese.

Is that possible a blue cheese with such a high calories?

Thanks!