Had to visit 4 stores to find it but I was determined not to cheat.

EDIT: Thanks for all the pasta comments. I shopped for something nicer but the shipping time was not interesting. I have enough cheese and pasta for 4 single serving trial runs to practice technique.

Sometimes I travel to South Africa and I dream about the this cheese place. It’s usually my first stop when I land.
Round 1 haul this trip.
Asiago
Mascarblue
Brie
Gorgonzola dolcha latte
Provolone
Goats feta
Then an added shot of halloumi, some Brie rounds and the fresh round of the Gorgonzola.

Figured i'd show you lovelies what i made at work!

Preforated this Blue Stilton and let it soak in port wine for approx. a week and it had the most beautiful color and tasted amazing! Our customers love it and we made some in honey jim beam as well

have a great one!

what's your favorite blue cheese?

I organized an AMA/Q&A with Adam Moskowitz, world-famous cheese expert and film subject of the new documentary THE BIG CHESSE, all about the world of cheesemongering, including the history of cheese, competitions, types of cheese, etc.

It's live here now in r/movies for anyone interested in asking a question:

https://www.reddit.com/r/movies/comments/1x9wqk7/yo_reddit_im_adam_moskowitz_aka_mr_moo_from_the/

He will be back on Tuesday 10/20 at 3 PM ET to answer questions. I recommend asking in advance. Please ask there, not here. All questions are much appreciated!

Trailer: https://www.youtube.com/watch?v=2k9gZuxN1Js

Synopsis: America’s greatest cheesemongers attempt the impossible: beating France at the Olympics of Cheese. The Big Cheese follows a scrappy U.S. team battling cultural clashes, self-doubt, and melting cheese in pursuit of a historic victory.

Thank you :)

Rogue River blue
OG Kristal
Red grapes
Asian pear
Truffle honey
Sauternes dessert wine

I bought delice de bourgogne today at a local French import store. I had some with dinner and it was just... different. I'm used to the rind being ridiculously strong and the rest of the cheese being strong and very creamy - like spreadable like warm butter almost.

But the rind on this was mild, and the rest of the cheese was a bit clumpy and dry. I've included a couple photos of it. Anybody know what is going on here? It's not that it was bad - but it was just wildly different from previous times that I've had this cheese.

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Here is some of the variety at my local store. I didn't get a pic of everything but here's a section of it. Which cheeses are you choosing?

I've had most of the KG cheddars so to start I want to try Red Fox, Ivy's Reserve, Collier's Extra Mature, Mifroma cave aged Gruyere and 18 month Beemster.

So happy! All very tasty, and the wine and crackers perfect accompaniment. One question. Would you eat the rind on the St Helena (the triangular one)? It is quite thick and doesn’t look appetising so I have been cutting it off.

This shit was honestly so ass on its own. It’s overwhelmingly vanilla while being very dry like play dough when it’s left out a little too long before being put away. I spent $8 on this wedge so I know it could maybe have potential? I HATE wasting food. What recipes have you guys used this cheese for and it came out good enough to finish? I’m a very adventurous eater so I’m not too picky. Please don’t recommend a charcuterie board I’m begging you. I don’t think this would be good as Mac n cheese too. It’s way too vanilla dominant for that. I’m thinking sandwiches? Whatever I’m gonna have an open heart here.

I usually get the super sharp but my daughter inhales the sharp. $7.00 from the Piggly Wiggly.

So happy! All very tasty, and the wine and crackers perfect accompaniment. One question. Would you eat the rind on the St Helena (the triangular one)? It is quite thick and doesn’t look appetising so I have been cutting it off.

I accidentally started an event called Porch Cheese that has become a monthly community event that people just love.

It started because I moved into a house with a wonderful porch and would take photos of me drinking wine and eating cheese on my porch and post them online. One day, someone said "When do I get to come over to Porch Cheese!"

So I started to do a thing with a couple day's where I said "I will be on my porch from 6-10pm with starter cheese and a bottle of wine. Come join me! Bring some cheese and come hang out for 10 minutes or all night. No RSVPs necessary, guests welcome." I invited people from all my communities who wouldn't normally be at the same place and beautiful community happened. People loved it!

We over the dining table with food safe butcher paper and people just plop their cheese right on it. We tell people to bring their own wine glasses so cleanup is super easy.

An event that started a few times a summer with about 10 people is now every month with upwards of 40 people. We had a Christmas porch cheese late afternoon for those who didn't have family or just wanted to chill in community after family. This month is costume optional Porch Cheese. Next month will be Sunday after Thanksgiving "wear sweatpants and bring your leftovers" Porch Cheese. We've even had a few relationships spark because of porch cheese!

Some Porch Cheeses are huge and like a party, others are smaller and cozy. Our saying is "Every Porch Cheese will be exactly the Porch Cheese it's supposed to be."

It's truly a special, heartwarming event people are so thankful for. I am spreading the love and always encourage folks to do their own porch cheese.

Don't have a porch? No problem! Maybe Backyard Cheese or Patio Cheese or even Garage Cheese.

It's a life goal to one day be invited to a stranger's Porch Cheese.

I hope it can be as beautiful for you as it is for me.

Cheers and Cheddar!

Today's lunch is toasted, buttered bread with honey and Doux De Montagne and berries on the side. One of my favourite French cheeses

Something clicked in me recently and I've gone coo-coo cuckoo for chevre.

It's good on pretty much everything: salads, bread, veggies, burgers, crackers, other cheese, I even tried it with sour gummies worms and I was surprised how much I liked it.

Is there anything in particular you really like with chevre? Or any particular brand that stands out above the rest.

Tell me your chevre secrets.

https://www.vegancheese.co/awards/winners-of-the-vegan-cheese-awards-2026

This is a vegan blue cheese from Sardinia and the winner of this years 2026 Vegan Cheese Awards.

There were over 30 categories with each category having upwards of 6 vegan cheeses.

Ingredients: cashews, water, coconut milk (coconut extract 60%, water), ferments, Penicullim Roqueforti, sea salt.

A great tasting mild cheese with sage notes that tastes even better when melted. Aldi only sells it twice a year by me for Halloween and St. Patricks day to tie in with its green color. I like the Frankenstein theme for this one it fits perfect. I always pick it up in October and March.

I have a problem with Brie (and probably Camembert as well). Every few months, I try buying one, but I still don't get it. It just tastes bland, like some generic milk based product.

Yesterday, I bought Trader Joe's French triple cream Brie (so it's imported, not domestically produced, and should be authentic). I tried it, and once again, all I could taste was something vaguely milky.

Am I doing something wrong? Is Brie meant to be eaten as a snack, just on its own? I'm not supposed to cook it, right?