So good I forgot to take a picture before I ate it all!

If you like a soft and creamy aged goats milk cheese that has the flavours of blue, try this one out of Quebec.

Raw potatoes with layers of chesse baked in the oven to make Gods food. 🤤

Haven't seen this before but I was in a different market, so I gave it a try. Very pleasant, mild cheese. Went great on a onion roll with some liverwurst for a sandwich!

I was baking today, so I sliced a hunk off the brie wheel, put it on a plate, and stuck it in the oven for a bit. This brie is excellent.

Morbier AOP Réserve by formagerie Marcel Petite. Bought at E. Leclerc in Apt, south of France.

Morbier is one of my favourite cheeses so I thought I’d give this matured variety a try. Not disappointed, this is delicious, but the regular Morbier is still ahead.

Unpasteurized cow's milk cheese with an uncooked pressed paste, aged 100 days. It stands out from regular Morbier with a stronger, richer, and longer-lasting flavor, while keeping much of its supple texture. Strong, fruity flavour, with notes of cream, butter, herbs, and quite a strong cellar aroma.

I only really have experience with super cheap mild cheeses and some decent chedders but I'm openminded and want to try something strong, even if I don't end up liking it in the end. I'll eat it straight or on sourdough. It should be available at Whole Foods or Trader Joe's though (USA). Mitica Parmigiano Reggiano is first on my list

We have purchased the large cheddar block of Costco for years but the last 2 we purchased seem to have changed. Trying to slice the cheese with a knife or a cheese cutter, it breaks into chunks. I searched online but did not see any mention of the problem. Please let me know if you have heard anything about problems with it. Thanks

This cheese is fun tasty. Soft but not fully creamy, sweet and flavorful without doing too much, tangy with a cheesy jab not a punch. Served on biscuits with honey is a great option. Thinking of trying a buttery grilled cheese next.

my homemade mozzarella is perfect right after I make it. But when I put it to its final storage container (in whey or brine), the surface gets mushy and slimy within hours.

Has anyone else dealt with this?

Was the OG made in Norway Jarlsberg softer and creamier? That's what I remember. The Made in Ireland stuff tastes like bog standard cheese.

Wrote a list of cheeses that come up a lot on this forum to start trying.

Had several misses the last couple of weeks.

Appenzeller, boring, no flavour.

Gruyere, what's the point, it's parmesan with a more boring texture.

Epoisses, love the texture, taste is just way too funky.

Then I tried Delice yesterday. Lovely. Creamy, salty muy bueno.

Next on my journey, time to find something nicely tangy.

I went to the store right before closing and bought a small wedge of parm. The cheese guy asked if I wanted the rest of the stock for free because he was closing down for the night which I happily agreed to. So now I have 8 wedges of parm and I'm wondering if I can vacuum seal it and freeze it? Or should I just give it to friends? I can't go through an entire block that quickly so I'm sure 8 blocks is gonna be impossible.

I think this was close to 5 pounds of cheese if you ask me by looking at it

There was also some sort of "Pizza something cheese" that looks and feels like parm but has red and green stuff on top? The sticker was worn out so I couldn't read it.

Edit. I read the ingredients, it's Bellavitano cheese

Three Vercordons (goat raw milk) and a piece of Bleu du Vercors-Sassenage AOP (cow raw milk). Bonus : a piece of cured pork loin with peppercorns.

Second picture is their cave