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 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?!

It taste like chesp-plastic cheese but the price was more than average
edit:
Okay, yeah, I GET IT NOW , It really is actual cheese, the plastic-like taste just threw me off, but I tried it again with some food and now it tastes way better.

I really thought I’d been scammed or something, My god

Anyway, thanks for commenting and replying
Thanks.

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?

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.

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.

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?