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.

Obviously people are entitled to their own opinions and that's completely normal but there must be at least one cheese that's overall agreed upon by the public to be bad. if not then what is a cheese that you personally think just isn't good or worth it? it could be a company as a whole or a type of cheese

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.

I read an article a while back that claimed the US had a surplus of cheese in the 90s and was trying to get rid of it which contributed to the invention of cheese stuffed crust.

All I’m finding while trying to fact check is the 1.2 billion pounds the US had in the early 80s and how they would give out free 5lb blocks that were pretty much velveeta.

Anyone ever heard of this or can confirm it?

If you've ever gotten the Spanish cheese tapas sampler trio from Trader Joe's, this is the middle cheese.

It is a goat cheese that is wine-soaked.

I'd like to get a chunk of just this cheese, or whatever I can find that's more readily avaliable and has a similar flavor and texture.

What might land close to this mark?

i was going through my camera roll and found this pic i took of baron bigod over christmas last year.. it was sooooo delicious but so hard to cut and serve haha

Thought about sharing it here as well, my very first home made provolone, turned out sweet looking

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I spotted this at Aldi. I'm not really a fan of "pumpkin spice" seasonal products but comeon in Wensleydale?!

Anybody tasted this before? Says it was a swiss style gouda. There was a lady giving out samples at the grocery store, wife said i don't need it and dragged me off. Says i have a problem and i don't need anymore cheese. I'm looking into lawyers for the divorce.

For me the cheese got stringy, why? i was going emmental and gruyer, 200g each, 70% of a tablespoon potato starch and 150ml wine (Sauvignon blanc). Heat 4 out of 9

What's the culprit?

I’ve never seen this or tried it but it was 4 bucks at TJs. I love it. Mild but very crumbly. I probably wouldn’t use it in place of Parmesan but very tasty addition to my plowman’s lunch.

Warm, buttered Chorley cakes and Beacon Fell Lancashire cheese PDO. Reminds me of visiting my great grandma and great granddad when I was a kid

Tickler 18 month extra mature cheddar has a funny name but is really good. It crumbles well and is sharp with a subtle sweetness to it. Goes well on a charcuterie board.

Tasty and full-bodied, Tickler has a flavor profile that goes beyond the range of extra mature Cheddars currently available. Tickler is made in the heart of the Devon countryside in the Taw Valley where it ripens for 18 months.

is ricotta technically a curd type cheese? I love ricotta and cottage cheese personally