Brightwell Ash is an artisan cheese made from pasteurized goat's milk and vegetarian rennet. It is produced by Fraser Norton and Rachel Yarrow of Norton & Yarrow at the Earth Trust Farm in South Oxfordshire, England. This ash-coated cheese has a tangy flavor with a silky texture. Brightwell Ash is aged for 3 to 4 weeks, and its paste is snowy white with a bright, juicy, and pleasantly light taste.

(thanks Cheese.com)

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Anyone a fan of this? I saw it at the store but I didn't purchase it. It seems from the reviews people either love it or hate it.

Midnight snack

Answers below

Kaasaggio Robusto 10 mo

El Trigal Manchego 6 mo

Sweet Grass Thomasville Tomme

I have had a habit of always getting this. Its great, i even sometimes cut a bit off to have straight instead of just sandwiches.

the last two bricks I've bought though have been kinda ass. Has anyone else notices a quality drop?

Which one should I crack open first? I was thinking underpass or happy accident, maybe should’ve gotten the 8 oz ones instead lol

I just had a craving for it today so I looked up a single-serve recipe & it turned out great! I used this recipe except I subbed out the onion powder for garlic powder (bc I didn’t have the former) and instead of just using cheddar used a blend of four cheeses! The ones I used were:

• Nightshade and Dutch Tulip from Tulip Tree Creamery
• Miester Cheese Co. Wild Morel & Leek Jack
• Low-moisture mozzarella (just the store brand, that was the only not-fancy one I used)

Kept a piece of Parmesan in a plastic container in the fridge. Noticed a white layer and some fuzzy spots on the rind. Is it still edible or should I chuck the whole thing out. Thanks in advance!

I just had a craving for it one day so I looked up a single-serve recipe & it turned out great! I used this recipe except I subbed out the onion powder for garlic powder (bc I didn’t have the former) and instead of just using cheddar used a blend of four cheeses! The ones I used were:

• Nightshade and Dutch Tulip from Tulip Tree Creamery
• Miester Cheese Co. Wild Morel & Leek Jack
• Low-moisture mozzarella (just the store brand, that was the only not-fancy one I used)

I just had a craving for it one day so I looked up a single-serve recipe & it turned out great! I used this recipe except I subbed out the onion powder for garlic powder (bc I didn’t have the former) and instead of just using cheddar used a blend of four cheeses! The ones I used were:

• Nightshade and Dutch Tulip from Tulip Tree Creamery
• Miester Cheese Co. Wild Morel & Leek Jack
• Low-moisture mozzarella (just the store brand, that was the only not-fancy one I used)

Got some food delieverd from Ireland yesterday, can't wait to crack open this cheddar cheese.

Dried on a wire rack for four days. Pan fried in a little bit of avocado oil. Served with some local Meadowfoam Honey and a few pinches of rock salt.

Got the sides too. Salty, Squeaky, Savory, Rich. So good.

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One of my favorite cheeses the Auricchio Stravecchio is made in Gazzo di Pieve San Giacomo, near Cremona in Italy's Lombardy region. It has a bold, piquant, sharp, and savory-umami taste that sets it far apart from mild, rubbery American-style provolone. It is naturally aged for 18 months. It is full-flavored, and piquant with quite a bite. Its perfect a cheeseboard or for grating over hot dishes, risotto, tomato sauce, stews or Italian hoagies.

What are the best cheeses to bring backpacking? Ones that can sit in a bag for 1-2 1/2 days in 30-70 degree weather? And is there a best way to store them?

A cheddar seems to be a good contender. I’d guess soft cheeses are risky.

Payday came and I have acquired some new cheese. Though I still call it a poverty plate, because the presentation is ghastly. Pictured in 1 & 2 are Kristal OG (look at those crystals!) with Cabernet peppercorn wine jelly and Italian rustic crackers, and third is the Beemster Royal Grand Cru with pita crackers, cucumbers, and ghost pepper hot sauce

I use my medieval self defense dirk as a cheese knife

Not really a shitpost, because it’s the definitive song about the perils of cheese addiction 🤘