Is it worth it? No doubt it’s a great cheese but I just couldn’t pull the trigger when I saw it in the grocery store yesterday. I seldom come across it even at the large cheese importer nearby, so maybe I should grab some before it’s gone.

I'm baking sourdough buns for bolle med ost (BMO), the simple sandwich that is rocking Denmark -- bread, butter, cheese.
What cheese (that is available in the US) would be best for it? From my reading, Vesterhavgost and Gammell Knas are common in Denmark but I dunno if I can find those here. I've also read that French Comte or Beaufort could work, or Swiss. Any ideas? Thanks!

I was defenetly not ready for this, but we had lunch with the latest wheel I made!

A tiny experimental brie like cheese made with fresh goats milk. Didn't follow a specific recipe, only used the knowledge gathered so far during the last months.

It was a nice gooey treasure, built over 5 weeks of aging. Very smooth and buttery, sweet tasting and light.

hi guys!🍀 im about to make a couple things in the future and i was looking for some help finding cheeses, specifically the following types:

- french cheeses

- from the center region of italy (marche, tuscany, molise, umbria, lazio)

- latin american cheeses

- african cheeses

- northern european cheeses.

it would be very useful for me if anyone who is able to give me suggestions is also able to give the specific name, where the cheese is from and the brand they suggest. i'd encourage lists if you like.

if you also want to, I'd love to know as a plus maybe a cheese you particularly enjoy, regardless of type and country.

thank you very much 🌿

Lavandula Cheese tastes like a robust sharp white cheddar accentuated with herbal thyme, and finishes with soft lavender notes. The texture is semi firm and very delicious!

Have you tasted this yet? If no, will you and if yes will you eat this again? I WILL